EWWW One of my pet peeves is television show chefs/cooks who open bagged salad fixings and dump them right into a bowl. Can we trust labels telling us that those are safe to use? Recently Consumer Reports tested 16 brands of greens (208 containers) and while no deadly pathogens were found, several types of bacteria indicating inadequate sanitation (types found in the human digestive tract) were discovered. I'm vindicated. Rinse those leaves and bits!

DO GOOD WHILE SAMPLING GOODS Learn by watching and tasting when chef Heidi Krahling stages a demo class Feb. 24 (6:30 to 8:30pm) at Fresh Starts Cooking School in Novato. She'll be sharing recipes from Insalata's Mediterranean Table, her cookbook based on foods at her San Anselmo restaurant. The class costs $49 per person; proceeds go to the school's job training program in culinary arts, part of Homeward Bound, provider of services and support for homeless families and adults. Reserve online at www.hbofm.org.

ANOTHER TASTY DO-GOOD OPPORTUNITY Crab feeds are a Bay Area tradition this time of year, major fundraisers for charities and organizations. One of the more sophisticated of these is coming up Feb. 27 (seatings at 5 and 7pm) in Mill Valley, when Friends of the Redwoods present the sixth annual Crab Fest, Silent Auction and Raffle. The retirement community does an all-you-can-eat meal with a 3 to 5pm period for bidding and buying raffle tickets (hot prizes: a week in Tuscany, a Holland-American cruise for two). Tickets are $35-$50 per person; reserve at 415/383-1600, ext. 269.

SO MANY CHOICES, SO LITTLE TIME... Three-course dinners at great prices? Hit Sonoma County Restaurant Week Feb. 22-28. More than 70 dining places will serve specially designed menus with set tariffs: $19, $29 or $39 depending on the venue. These range from casual spots like Cafe Citti in Kenwood to slightly more expensive places (for instance, Meritage Martini Oyster Bar & Grill in Sonoma) to upmarket restaurants like tiny Cafe La Haye in Sonoma. Diners can check out participating establishments and menus and make reservations (strongly recommended) at www.sonomacountyrestaurantweek.org.

MORE THAN A MEAL Toni Piccinini, who created Mescolanza in San Francisco, has been teaching Italian cooking classes for 24 years now. La Cucina Semplice, her Marin-based school, combines hands-on learning with sit-down dining, whether in three-hour luncheon classes or parties held in private homes. She is noted for her popular "Girls' Night Out" gatherings. Options include team-building opportunities for businesses, as well. Find out all about these activities at www.lacucinasemplice.com.

DINING DIVERSITY Restaurant news this week ranges from big splurges to thrifty moves, with an ethnic celebration as well. The splurge: Picco in Larkspur will be throwing a French Champagne Dinner Feb. 23 (7pm) with a luxe menu from chefs Bruce Hill and Chris Whaley, pairing a different bubbly with each of four courses. Host for the evening will be Jerry Horn of Ferry Plaza Wine Merchant, a champion of champers; cost is $150 per person (plus tax and gratuity). Information and reservations: 415/924-0300 or www.restaurantpicco.com...

San Rafael's Yet Wah pulls out all the stops over several weeks to celebrate Chinese New Year with dramatic lion dances during dinner service (Feb. 21, 27, 28 and March 6). Seating is at 5:30pm for the performances by members of Marin Chinese Cultural Association. Reserve by calling Simon Young at 415/460-9883...

Sweet Ginger, the little Japanese restaurant on Caledonia Street in Sausalito, has its own stimulus package for local diners. Those who spend $30 or more for food may choose one dish from a selection of eight specialty items such as yakitori, fried oysters and vegetable tempura for only $1. This offer is good Sunday to Thursday, 5 to 9:30pm (415/332-1683)...

Savings await at Pasta Pomodoro (Montecito Shopping Center, Strawberry Village and Vintage Oaks) where kids get free dinners on Tuesday when they order from the children's menu. Choices range from mini-Parmigiana to grilled cheese sandwich, pizza or cheesy pasta; a nice touch is a list of pasta shapes and sauces enabling ragazzi to build their own entrees. Dinner includes beverage and a chocolate sundae.

Contact Pat at patfusco@sonic.net.

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