Chef Jamil Peden, who’s done stints at Campo Fina (Healdsburg) and at the former Petite Syrah (Santa Rosa) will head up the kitchen of the soon-to-open brewery located in Sebastopol’s Barlow complex.

Say owners Seth Wood and Olav Vier, “At Woodfour Brewing Co. we feel that food in our kitchen deserves as much respect and attention as the beer in the brewery. With that in mind, it gives us great pleasure to introduce the newest member of our team, Executive Chef Jamil Peden. The guy has some serious talent and style to boot.”

Watch for a (fingers crossed) July opening.

Sunday, June 9: It’s NOLA at the Windsor Farmer’s Market as Parish Cafe’s Rob Lipponcott hosts New Orleans Day at the Market. The Louisiana-transplant brings his family’s French Creole recipes to life with a free chef demonstration at 11a.m., beignets, live music with Catfish Jack, free cake and Mardi Gras beads for all.  701 McClelland Dr., Windsor, from 10a.m. to 1p.m.

Pop-up dinner kings Mullen & Smith team up with local butcher Rian Rinn (who plans to open Sonoma County Meat Co, a custom cut and wrap butcher shop in Santa Rosa this year) for Hog It Up at SHED in Healdsburg.

On Saturday, June 8, the trio will have a live hog butchery demonstration followed by a three-course meal using the aforementioned piggy. Rinn, Ian Mullen and Jason Smith met at SF’s Fifth Floor nearly a decade ago and have collaborated on this season-inspired menu. Tickets are $110 per person and includes a glass of wine and dinner. Details online at http://healdsburgshed.com/gather/grange-events/.

Can’t make that event? Aspiring fermenters (and those who love them) can check out Jennifer Harris’ Kombucha, Kvass and Kefir class from 1-3p.m. on June 16 at Shed, $25.

On June 6, craft, kvetch and nosh away the evening at Criminal Baking Co. (463 Sebastopol Ave., Santa Rosa). BiteClub’s a huge fan of Dawn Zaft’s homey cakes and pies, pour over coffees and scones at this cozy South of A St. store front.

She’ll include tea and quiche, a comfy creative space and plenty of community dishing with the requested $10 donation. Bring your project this Thursday or any first Thursday of the month.

Chefs have looked to liquid nitrogen as a culinary party trick for years. Its ability to freeze food almost instantly, not to mention the swirls of white gas, make for gasps of awe in the dining room. But this laboratory staple has found staying power with ice cream makers who use it for nifty a la minute desserts.

In Santa Rosa, two former social workers are opening a pop-up ice cream shop at Dave’s Market and Deli (320 W. Third St., Santa Rosa) each weekend (Friday through Sunday from 3-9pm), stirring up “happy scoops of delicious and delectably darn good delights.” Watch for their ice cream trailer to debut in June.

CLOSED
A friend and I were recently lamenting how much we missed some of the old menu items at Syrah.

The crab cakes for one. And the duck breast with cherry sauce.

Be careful what you wish for, because Chef Josh Silvers of Three Squares Cafe is bringing back some of his Syrah classics with a new summer menu. Re-energized after three months of shoulder surgery recovery, the longtime Railroad Square toque has put a hearty pan-roasted chicken with fava beans and goat cheese on the new menu along with sautéed King salmon and mashed Yukons and his signature crab cakes.

Also on the dinner menu, grilled lamb sirloin with fried artichokes, rib eye steak, pork chops and portobello fries with truffle aioli. No word yet on the duck.

205 Fifth St., Santa Rosa, (707) 545-4300.