Anchovy Preservation with Yes, We Can
It doesn’t get much more farm-to-table (er, sea-to-table) than this class, where you’ll greet fishermen, then cure and can their catch yourself. Since it’s part of Eat Real’s “Eat Bait” campaign, you’ll also learn about the local anchovy industry. Aug. 14, Jack London Square, Oakland, yeswecanfood.com

Home-Brewed Espresso 101 at Blue Bottle Coffee
Amateur baristas can learn to pull shots like the pros at this three-hour workshop at Blue Bottle’s Oakland roastery. Bring your espresso maker and coffee grinder; they’ll provide up to six of their signature espressos, milk, and coveted expertise. Aug. 1, 300 Webster St., Oakland, 510-653-3394, bluebottlecoffee.net

Jam-Making 101 at Blue Chair Fruit
At a streetcar garage turned catering kitchen, Blue Chair Fruit’s Rachel Saunders and her staff teach basic jam-making techniques. Class begins with jam tasting and discussion (snacks and dinner are included). At the end, students walk out with four handmade preserves and the skills to make their own at home. Aug. 6, 4629 Martin Luther King Jr. Way, Oakland, 510-654-2583, bluechairfruit.com

Pâté and Terrine Workshop at Fatted Calf
If you’ve ever thought, “I wish I knew how to make pâté” (or even if you haven’t), this workshop will guide you through the world of charcuterie, teaching you how to prepare treats like rustic terrines and liver mousse using sustainably raised meats. Aug. 14, 644 C 1st St., Napa, 707-256-3684, fattedcalf.com

Simply Salsa at La Cocina
According to chef Isabel Caudillo of El Buen Comer, there are at least 17 million ways to make salsa. You’ll come away from this workshop knowing at least two of them. Caudillo also covers the basics of grilling and provides a glass or two of sangria to help the lesson go down easier. July 28, 2948 Folsom St., S.F., 415-824-2729, lacocinasf.org