<b>Heads up, oyster lovers:</b> B.R. Cohn Winery (15000 Highway 12, Glen Ellen) has launched a weekend Oyster Bar, featuring Michael Watchorn, a founder of Hog Island Oyster Co., who will be offering both raw and barbecued oysters. Watchorn is a skilled shucker like no other; he keeps the oysters coming and usually has his irresistible Hog Wash, a spicy mignonette, available, too.
Oysters will be available from noon to
5 p.m. on Saturdays and Sundays through mid-October.
For more information about the winery, its special events and its annual Fall Music Festival, visit brcohn.com.
<b>More Oysters:</b> On Saturday from noon to 3 p.m. Robledo Family Winery hosts an oyster and wine pairing. Cost is $45 for the general public and $35 for wine club members.
Barbecued Drake's Bay Oysters are the featured shellfish at this year's oyster fete. When it comes to pairings, visitors can choose among the winery's sauvignon blanc, pinot grigio and a couple of red wines selected for their affinity with grilled oysters. To reserve a spot, email firstname.lastname@example.org or call (888)939-6903.
Robledo Family Wines is located at 21901 Bonness Rd. in Sonoma. For more information, visit robledofamilywinery.com.
<b>Hands-On Sausage Class:</b> This Saturday, butcher Rian Rinn of Sonoma County Meat Co. hosts a sausage making workshop at SHED (25 North St., Healdsburg) from 2 to
4 p.m.. The class, suitable for both absolute beginners and seasoned home cooks, explores different types of grinds, proper use of salt and spices and when and when not to add seasonings. You'll also learn twisting techniques and tenderizing secrets, along with information about aging, freezing, shelf-life and more.
Participants will take home pork and chicken sausages.
Rinn and his partner Jenine Alexander are opening a butcher shop in Santa Rosa sometime soon.
Cost is $45 per person and you can reserve your spot at brownpapertickets.com, which will add a service fee to each ticket purchased.
<b>A Bit of Baltimore Comes to the Coast:</b> Timber Cove Inn has appointed a new executive chef, William Oliver, who was born in Maryland and named, in 1997, "Best New Chef" by the "Baltimore Sun." He will oversee the inn's restaurant, Alexander, and its guest food services.
Oliver has plenty of experience in Northern California. His chef credits include Forestville's Farmhouse Inn, Cook St. Helena and several wineries, including Folie a Deux, Clos Pegase, Mayo Family Winery and Arista, where he honed his wine country style.
Several of his dishes are on the new seasonal menu; look for Asian Pear, Feta and Candied Pecan Salad; Creole Shrimp; Sous Vide Lamb Sirloin and Sonoma Coast Cioppino.
Timber Cove Inn is located on a cliff high above the Pacific Ocean and offers a spectacular view. You'll find it at 21780 Highway 1, Jenner. For more information, visit timbercoveinn.com or call 847-3231.
<b>St. George Greek Orthodox Church Food Festival:</b> On Saturday and Sunday, St. George (7311 College View Drive, Rohnert Park) hosts its 5th annual Green and Middle Eastern Food Festival, with lots of yummy things to eat and drink, along with live music, traditional folk dancing, Henna tattoos, a kids' corner, a hookah bar and an International Market Place.
Specialties include falafel, hummus, gyros, shawarma, baklava and other traditional pastries, Greek coffee and tea and much, much more. No alcohol will be available and all ages are invited.