Saturday, February 22: Make like Rick Bayless and make all your Mexican favorites with this “South of the Border” class with the staff at the Culinary Institute of America-San Antonio. The 5-hour class includes hands-on experience on cooking chiles and preparing traditional enchiladas, pollo pibil, salsas and Veracruzana-style fish. $250, 9:30am-2:30pm; 312 Pearl Parkway, Building 3, (210) 554-6400, ciachef.edu/texas.
Sunday, February 23: The Texas Cooks’ Co-Op will honor the late Charlie Trotter, an American chef and restaurateur who passed away suddenly last fall. The evening will include the group’s renditions of Trotter’s repertoire with hors d’oeuvres provided by the Westin Riverwalk, 12 courses, 12 wines and a cocktail or two. Diners can expect to find green garlic gnocchi, ash-baked rutabaga and carrot cake, along with other favorites. $70, 5pm, 420 W Market, email [email protected] for payment details.
Sunday, February 23: Modern eats meet traditional Mexican fare during this Cena Mexicana Tradicional dinner by Cutthroat Culinary at the Freemason House. The chef’s group will dish up six courses as tribute to the city’s roots. The menu looks promising–corn three ways; turkey rillet with mole negro; grilled octopus and cactus salad; adobo-marinated seafood; oxtail-stuffed chile with walnut sauce; and champurrado (a chocolate-based drink) with sugar cookies. $50, 6pm, 212 City St, squareup.com/market/cutthroat-culinary-san-antonio.
Sunday, February 23: Cooking doesn’t mean utilizing every available pot. Keep the cleanup to a minimum with this One Dish Dinners class at Sur La Table. The staff will show students how to prepare chicken cacciatore, shrimp and Andouille sausage jambalaya, paella with piquillo peppers and olives, and spiced pork stew with tomatillos and cilantro. $69, 11am-1pm, 15900 La Cantera Pkwy, Ste 19120, (210) 978-5586, surlatable.com.
Tuesday, February 25: The Friendly Spot is serious about beer education with Beer Camp, a dinner-meets-great-brews experience. Volume Two will feature camp games, eats via chef Scott Boone and Saint Arnold brews. Event is limited to 25 campers. $50, 943 S Alamo, email Mel Ramos to reserve your spot at [email protected]