Sausage is one of those wonderful inventions that make life a little bit better. "Meat in tube form," as food writer and TV personality Anthony Bourdain lovingly calls it, has a home in almost every cuisine, from Chinese to Brazilian. Marina Meats of San Francisco has been making its own sausage for years, and their butcher, Dave Budsworth, will share his secrets in a make-and-cook session (with dinner) on Thursday, Nov. 7, at the Next Key Center. 1385 N. Hamilton Parkway, Novato. 6:30pm. $55. 415.382.3363.
David Tanis (pictured) knows the value of good ingredients. He was the chef of Berkeley's Chez Panisse, the Slow Food movement's epicenter, for almost 25 years. He's written a few books in his time there, each centering around a specific ingredient, and his latest, One Good Dish, seems to have a similar ideal. He speaks and signs books over lunch on Wednesday, Nov. 13, at the Left Bank Restaurant. 507 Magnoilia Ave., Larkspur. Noon. $110. 415.927.0960. Tanis also appears at Copperfield's Books on Saturday, Nov. 16. 106 Matheson St., Healdsburg. Free. 3pm. 707.433.9270.