Manresa's Bread Pop-Up; Gordon Drysdale Returns

Manresa's dining room. [Photo: Tico Inc.]

LOS GATOS—If you can't spring for the $125 tasting menu, there are still options for enjoying a taste of Manresa: pastry chef head baker Avery Ruzicka has begun a pop-up called the Manresa Bread Project, bringing loaves of sourdough rye, chocolate and cranberry-pistachio brioche, and walnut bread to the Campbell Farmer's Market each Sunday. She may also pop up in a few other South Bay farmer's markets; keep tabs on Twitter. [Zagat]

MILL VALLEY—Gordon Drysdale, the Bauer-beloved chef who once headed up Gordon's House of Fine Eats in what's now the Caña space on the Mission/Potrero Hill border, is reviving the restaurant, shuttered in 2003, for one night only on April 17. The event will be held at Drysdale's current employer, Sweetwater Music Hall, and the $200 admission includes drinks, live music, and global bites like fried chicken and Dungeness crab with steamed scallion buns. Tickets are here. [Inside Scoop]

THE MISSION—Now that California's new cottage food law is in place, allowing aspiring bakers, picklers, candy-makers, mustardeers, and other professions we don't know the proper terms for to run food businesses without a commercial kitchen, Forage Kitchen has decided to train 'em up. See more info on their classes for aspiring cottage food artisans here; they cost $50, or $30 if you bring a dish to share. [SF Weekly]

OAKLAND—Mac-and-cheese emporium Homeroom's footprint is as tiny as their nearby parking space is nonexistent, so the duo of Allison Arevalo and Erin Wade came up with a smart new system for curbside takeaway, complete with its own app. Order and pay on your smartphone, and they'll bring your dinner right to the car window. [Homeroom blog via Inside Scoop]