Your guide to the tastiest foodie happenings going down this week. Bon Appetit!

Black Bark BBQ Opens On Filmore

The team behind 1300 on Fillmore is opening up a more casual barbeque restaurant across the street Wednedsday called Black Bark BBQ. Chef David Lawrence spent much of the last three years researching and visiting the kitchens of barbeque institutions across the country such as Franklin's in Austin and Bludso's in Compton. Black Bark's barbeque will lean toward a Texas style, utilizing primarily dry rubs. Expect the usual barbecued ribs, chicken, hotlinks, pulled pork, brisket, and other meaty specials. The more meatsweats in San Francisco, the merrier. // Open everyday except Tuesday, 11:30am-10pm, 1325 Fillmore St, San Francisco, blackbarkbbq.com

Discussion: 'Genetically Engineered Salmon: What's Next?'

The FDA has approved the first genetically modified animal fit for human consumption, and does not require a label disclosure—the AquAdvantage salmon. Join a panel of experts who weigh in on the implications of this important move in food regulation. Panelists include Hans Haveman, fisherman and owner of H and H Fresh Fish, and Adam Keats, Senior Attorney for Center for Food Safety, among others, and will be moderated by Twilight Greenaway, the Managing Editor of Civil Eats. // $10, Wednesday, Jan. 13, 6-8pm, Port Commission Hearing Room, Ferry Building, 2nd floor - One Ferry Building San Francisco. Buy Tickets Here.

Olympia Provisions at Omnivore Books

Join Olympia Provisions, one of the finest meat companies around, in an exploration of what American charcuterie is today, featuring in-depth techniques for crafting deliciously cured meats, recipes from two restaurants, and essays revealing the history and personalities behind the brand. // Free, Saturday, Jan. 16, 3-4pm, 3885a Cesar Chavez Street, San Francisco; olympiaprovisions.com

Hillside Supper Club Third Anniversary Party

Hillside Supper Club is celebrating their third anniversary on Monday, January 18th with a four course feast featuring the greatest menu hits of the past year. Beverage Director Austin Ferrari will curate special pairings to accompany, offering an array of champagne and sparkling wines by the glass and bottle. Corkage fees will also be waived. There will be a post dinner DJ spinning tunes until the next morning. Fun! // $72 four course; $42 beverage pairing, January 18th, 100 Precita Avenue, San Francisco; hillsidesupperclub.com

Small Cooking Classes in the Comfort of Home

SF-based Cozymeal can give your New Year's resolution to "eat better by cooking better" a fighting chance. Their network of professional local chefs offer small cooking classes in their own homes on a variety of topics, from knife skills to Eggs 101 to Upscale French Cooking. The last, offered by the luminous chef Alejandra—originally from Ecuador, trained in France—features a menu of succulent grilled duck breast (keys to success: a sizzling-hot cast iron pan and a meat thermometer), creamy-cheesy potato gratin (cook in the oven until bubbling and browned at the edges), and the most beautiful rose-apple tart, a Michelin-inspired dessert easily accomplished with a razor-sharp mandoline, a microwave, and nimble fingers. Each lesson concludes with a multi-course meal at the table with your fellow classmates and plenty of Instagram braggadocio. — Leilani Marie Labong; cozymeal.com

Omar Mamoon is the founder of Dough & Co.