Chef Spencer Gomez of Holeman and Finch Public House
The Cook’s Warehouse - Midtown
($60, 7-9 p.m. Demonstration & Tasting)

Last year, Chef Spencer Gomez left Gunshow to take over as Chef de Cuisine at Chef Linton Hopkin’s famed Holeman & Finch restaurant. With Spencer’s remarkable charcuterie and butchery knowledge and Linton Hopkins’ commitment to whole animal cookery, the move has been a match made in heaven. For this class Chef Gomez will put the focus squarely on local seasonal southern ingredients, teaching attendees how to make a Salad of local lettuces and shaved vegetables with citrus sorghum vinaigrette and toasted grains, Early Spring Vegetables with Crispy Chicken Thigh, and Buttermilk Biscuits with homemade butter, strawberries and sorghum. Evening includes wine tastings and a chance to win tasty door prizes.