Daina Beth SolomonWine 101 at San Antonio Winery
Let the San Antonio Winery wine, dine and educate you during a four-course lunch in the barrel-lined Vintage Room. Each course is precisely paired with vino, and Michael Papalia will be on hand to discuss grape growing, wine making and, of course, drinking. Register online.
WHAT: Wine 101 at San Antonio Winery
WHEN: Saturday, Jan. 12, 1-4 p.m.
WHERE: San Antonio Winery, 737 Lamar St., L.A.
COST: $68
raw food at M.A.K.E.; Credit: Anne Fishbein
Sake Tasting
Take a seat at the bar to try six sakes along with Japanese appetizers. Count on expert Toshio Ueno to explain all you'd like to know — at a price that won't break the bank. Swing by between 4 and 7 p.m., no reservation necessary.
WHAT: Sake Tasting
WHEN: Saturday, Jan. 12, 4-7 p.m.
WHERE: Monopole Wine
COST: $20
Foodcrafting 102
It's DIY to the max: Learn to make your own pickles, ricotta cheese, fruit leather and hard apple cider in four hourlong sessions hosted by the Institute for Domestic Technology at the historic Zane Grey Estate. Then tuck in to a catered lunch, and bring home evidence of your new skills. Instructors include two certified Master Food Preservers.
WHAT: Foodcrafting 102
WHEN: Saturday, Jan. 12
WHERE: Zane Grey Estate, 396 E. Mariposa St., Altadena.
COST: $195, including lunch and supplies.
Essentials of Raw Cuisine
In this two-day course, learn to cook, or rather not cook, like Matthew Kenney — the self-proclaimed raw-food expert and chef behind Santa Monica restaurant M.A.K.E. “Essentials of Raw Cuisine” teaches the basic principles of raw food preparation.
WHAT: Essentials of Raw Cuisine
WHEN: Saturday, Jan. 12-Sunday, Jan. 13, 10 a.m.-4 p.m.
WHERE: Matthew Kenney Culinary School, 395 Santa Monica Place, Suite 333, Santa Monica.
COST: $575
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