Bitter to Sweet: An Introduction to Asian Greens
Where: 18 Reasons, 3674 18th St. (at Dolores), 568-2710
When: Jan. 15, 6:30-8:30 p.m.
Cost: $70 (purchase in advance via Brown Paper Tickets)
The rundown: After you're primed on the differences between the myriad of greens available in San Francisco markets, you'll put together a four-course, pan-Asian meal to enjoy with fellow students. Dishes include Japanese chrysanthemum with sesame, Indian mehti roti, Chinese mustard soup with pork ribs and wolf berries, and Southeast Asian watercress salad with roasted garlic and egg.
Butchery Class: Pig
Where: Salumeria, 3000 20th St. (at Alabama), 471-2998
When: Jan. 29, 6:30-9:30 p.m.
Cost: $300 (purchase in advance via Brown Paper Tickets)
The rundown: Chef Grant Cotner leads a hands-on break down of a whole hog and learn handy uses for the fat and trim bits. A selection of Salumeria meats and cheeses and glasses of Prosecco accompany your up close and personal butchery lesson.
Mouthwatering Mission: Cooking Class and Tasting Tour
Where: Mr. Pollo, 2822 Mission (at 24th St.), 374-5546
When: Feb. 2, 11:30 a.m. to 2:30 p.m.
Cost: $95 (purchase in advance via Eventbrite)
The rundown: Parties That Cook and Edible Excursions join forces for a combo walking/tasting tour and cooking class. You'll walk around the Mission near Mr. Pollo for some snacking and chatting at places like Wise Sons Deli and Humphry Slocombe and then go back to the Bird to learn how to make (and eat!) dishes such as cornmeal hush puppies with jalapeno marmalade and albondigas meatballs in almond, garlic, and cilantro sauce.