Mitsuwa Marketplace hosts a Japanese Gourmet Foods Fair featuring specialties from different areas of Japan; in cooking demos, learn to make Osaka treats like takoyaki (octopus dumplings, a popular street food) and sweet potato and apple pie. Thu-Sun 6/11-6/14, 9 AM-5 PM, 100 E. Algonquin, Arlington Heights, 847-956-6699, free.
Kristine Subido, executive chef at Wave, and Janet Rausa Fuller, food editor at the Sun-Times, discuss the cuisine and culture of the Philippines at a Culinary Historians of Chicago lecture. Reservations recommended. Sat 6/13, 10 AM-noon, Lexington College, 310 S. Peoria, 708-788-0338, email@example.com, $5.
Koi executive chef Bing Zhou leads a class on how to select and prepare raw fish and roll sushi, including California, spicy tuna, and shrimp tempura rolls, at this maki-making class. There’ll be samples and wine, and participants get a $20 gift certificate for use on their next visit. Sat 6/13, 11:30 AM, Koi, 624 Davis, Evanston, 847-866-6969, $10.
Carnivale’s monthly Farm to Table celebration showcases Green Acres Farm (North Judson, Indiana) and Capriole goat cheese (Greenville, Indiana) with a menu of specials including a salad with Green Acres baby arugula and baby beets and Capriole Piper’s Pyramid goat cheese with port vinaigrette and a guava-goat cheese cheesecake. Mon-Sun 6/15-6/21, Carnivale, 702 W. Fulton, 312-850-5005.
The inaugural Chicago Food Trends Summit centers around talks by local entrepreneurs including Intelligentsia founder Doug Zell, Matt Nielsen of Nielsen-Massey Vanillas, Pastoral cofounder Greg O’Neill, and former Vienna Beef chair Jim Eisenberg. An informal reception follows. Reservations recommended. Tue 6/16, 3-5 PM, Kendall College, 900 N. North Branch, 443-417-7672.