San Rafael’s downtown lights up from 5 to 9 p.m. on the second Friday of the month (June 13, July 11 and Aug. 8) when its summer market returns on a new night and with a revamped spin that includes live music, local artisans, a beer garden and a mix of bites from regional pop-ups.

Stop by food stands like La Esperanza Pupuseria, Porchetta/Pibil, Mr. Dim Sum, Madinah Mealz and a variety of dessert vendors; sip a craft brew from Pond Farm Brewing Co.; and stock up on fresh produce from regional farms.

Bring a picnic blanket to enjoy your meal al fresco on the lawn in front of Bank of America, explore hands-on activities during the Second Friday Art Walk or catch live music ranging from classic soul to pop-punk.

The Agricultural Institute of Marin, in partnership with the city of San Rafael, will hold a ribbon cutting at 5 p.m. June 13. The market extends on Fourth Street from Lootens Place to B Street in San Rafael. Find the full lineup of arts and entertainment at agriculturalinstitute.org/blog/introducing-the-new-san-rafael-summer-market.

Pancakes on Mt. Tam

The West Point Inn on Mount Tamalpais offers hikers and cyclists a breakfast worth the climb. Pancakes, sausages, fruit and oatmeal are served alongside sweeping views of the San Francisco Bay from 9 a.m. to 1 p.m. the second Sunday of each month from June through October. This year’s remaining dates include June 15 (Father’s Day), July 13, Aug. 10, Sept. 14 and Oct. 12.

Tickets are sold first come, first served on-site ($13 for adults, $8 for children), with proceeds supporting the upkeep of the century-old inn at 100 Old Railroad Grade Fire Road in Mill Valley. For hike routes and ADA access, visit westpointinn.com or email pancakes@westpointinn.com.

Father’s Day barbecue

Marinated tri-tip, chile-rubbed chicken and paprika-lime corn headline the Father’s Day menu at Cavallo Point’s Fort Baker Blues & Brews Father’s Day Barbecue from noon to 3 p.m. June 15.

Main dishes are backed by a spread of sides, from grilled vegetable salad and three-cheese mac and cheese to vegan chili beans and jalapeno corn bread muffins, with watermelon and brownies to finish. Craft beer and wine are available for purchase.

Live music is by Alex Kelly & Friends, and kids have their own menu and activity.

Cavallo Point is at 601 Murray Circle in Sausalito. Find the full menu and purchase tickets ($85 for adults; $30 for children age 3 and older; children age 3 and younger are free) at cavallopoint.com or call 415-339-4700.

Tides of Tomales

Chef Matt Alfus of Nick’s Cove in Marshall teams up with Aidan Owens, culinary director of Herb & Sea and Herb & Wood restaurants in San Diego, for a collaborative dinner series from 5 to 8 p.m. June 12 and 13 at the West Marin restaurant on Tomales Bay.The five-course, family-style menu highlights sustainable seafood and seasonal produce, reflecting the chefs’ shared commitment to thoughtful sourcing. Dishes include tinned fish with bread and cultured butter, local crudo, handmade pasta with smoked oysters and a whole-fried fish. These are paired with wines from Nick’s Cove’s award-winning list, craft cocktails and nonalcoholic options.

Alfus joined Nick’s Cove as executive chef last fall, bringing with him experience from acclaimed Chicago kitchens, including Schwa, Next and Bad Hunter. After relocating to West Marin, a stint at Hog Island Oyster Co. deepened his connection to the region’s seafood and farming communities that continue to shape his approach in the kitchen.

Nick’s Cove is at 23240 Highway 1 in Marshall. Find details or reserve a seat ($125) at nickscove.com or call 415-663-1033.

Fun in Ross

Jeff and Anna Fox of Fox Pizza will lead a hands-on artisan pizza-making class from 5:30 to 8 p.m. June 12 in the edible garden at Marin Art and Garden Center ($135). Guests will stretch and top their own pies using chef Jeff Fox’s signature sourdough dough, then head outside to eat their creations. The evening includes light refreshments and extra dough to take home.

From noon to 4 p.m. June 14, the Garden School Kitchen hosts a summer canning class with Marin author and instructor Marinda Freeman ($120), former executive director of Martha Stewart Catering. Learn the basics of preserving, using peak-season apricots and strawberries to make jam and chutney, and leave with three jars and the confidence to start canning at home.

Marin Art and Garden Center is at 30 Sir Francis Drake Blvd. in Ross. Register at maringarden.org or call 415-455-5260.

Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com with comments and find more local food news at therealdealmarin.com.