Sorry we've been lax lately on our Sacatomato culinary sleuthing. We've been busy eating in other towns (vacation, you know!). But now it's back to the capital cuisine beat and there are lots of upcoming food events that you should put on your calendars. Most of the food festivals have already happened for the summer, but there are classes, tastings, and a special chef event at Mulvaney's. Here's the list:

• Local cookbook author and food writer Elaine Corn will be teaching private beginner's cooking classes this September. Classes top out at 6 students, for extra personal attention. Beginners will leap to intermediate status in three weeks. That's because the smalll class size allows everyone to chop, mix, season, and cook -- hands on. In order to form this class, Elaine's giving a choice of Tuesday or Thursday evenings, starting in mid-September. Class will be set on the day most convenient for the majority.
  Choose one: Tuesday evening 6-9 pm -- Sept. 18, 25, Oct. 2 OR Thursday evening 6-9 pm -- Sept. 20, 27, Oct. 4
  Then email her with your choice and she'll get back to you on the final dates scheduled. THREE-WEEK BEGINNER SERIES
  $230, inclusive (ingredients, equipment, printed recipes, aprons and towels provided) $75 deposit due Sept. 12 Wait-listing available

• Demonstration cooking series with another local cookbook author, Ann Martin Rolke (yes, that's me!), at Kitchen Cabinet Expo, Sacramento, Rte. 50 at Bradshaw Road; demo, tasting, and book signing, $20/person or $50/all 3 classes. Each paid reservation gets you a signed copy of the book! Call 916-364-5400 for reservations:
  July 21: Hands-Off Southern, including Mason-Dixon Cornbread and Country Captain
  August 11: Hands-Off Greek, including Cucumber Salad and Medium-Rare Greek Meatloaf
  August 25: Hands-Off Indian, including Chickpea-Potato Curry and Yogurt-Dill Sauce (Raita)

• Vive la France ! A special French wine tasting, live music by the Midtown Music Makers, French cheeses and more for Bastille Day at Sacramento Natural Foods Co-op’s Community Learning Center and Cooking School, 1914 Alhambra Blvd., between S and T Streets

  Saturday, July 14, 5-7 pm; $8 per person

  Featured wines will include:
  Whites: 2005 Louis Latour Mâcon-Villages Chameroy (A lovely creamy Chardonnay from the Burgundy region); 2005 Domaine Andre Neveu Les Longues Fins Sancerre (A minerally Sauvignon Blanc from the Loire Valley)

  Pink: 2005 Chateau de Jau “Le Jaja de Jau“ Rosé (A jaunty dry Grenache and Syrah Rose from the French Mediterranean)

  Reds: 2004 Georges DuboeufBeuajolais-Villages (A fresh and fruity Gamay from Burgundy–serve slightly chilled); 2005 Bouchard Père & Fils Burgogne (A Pinot Noir from Burgundy with ripe cherry fruit and a smooth oak finish); 2004 E. Guigal Côtes du Rhône (A smoky Rhône wine that is a blend primarily of Syrah, Grenache, and Mourvedre)

• Patrick Mulvaney Welcomes Texas Chef Tim Love for an Evening Barbecue and a Celebration of American Lamb

  You are invited to a special event on Monday, July 16, at Mulvaney's Building & Loan. The beautiful, garden patio will serve host to a family-style barbecue featuring American Lamb prepared by guest Chef Tim Love, aka "The Cowboy Chef." Chef Patrick Mulvaney has created a menu of appetizers, side dishes, and dessert to complement the succulent flavor of American Lamb. Trefethen Family Vineyards will provide perfect wine pairings.

  The barbecue begins at 6:00 p.m. with passed hors d'oeuvres. Chef Love will conduct a brief American Lamb presentation and serve dinner at 7:00 p.m. Chef Love and guest farmer, Joe Pozzi, will be on hand to answer questions regarding lamb preparation and the lamb industry.

  The event is open to the public and costs $45 per person. A discounted price of $40 is available to Slow Food members. Please contact Melinda McRae to make reservations at 916-492-5331 or melinda.mcrae@fleishman.com. Space is limited.

  The menu:

  Passed Hors D’oeurvres
  Smoked Salmon on our own Potato Chip with Crème Fraiche and Chives

  Crispy Fillo Cups filled with Summery Delights

  Family Style Dinner Service
  Ray Yeung’s Heirloom Tomatoes and Handmade Mozzarella, Basil, and Apollo Olive Oil

  Sloughhouse Corn Ravioli with Fresh Savory

  Del Rio Cherry Tomato ~ Grana Padano

  Whole Pozzi Farms Lamb Roasted on a Spit

  Smoked Belly

  Uncle Bob’s Potatoes

  Grilled Full Belly Farms Squashes

  Tuscan Salsa Verde

  Dessert
  Stone Fruit Strudels with Lavender Ice Cream

  Old Soul Coffee