Chef Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House
The Cook’s Warehouse - Brookhaven
($55, 7-9 p.m. Demonstration & Tasting)

Whether you’re a pro, novice our just curious about how each is done, tonight’s class will definitely prove to be quite informative as Chef Hopkins instructs the class in not only how to pickle, cure and preserve certain food items but also how to incorporate those items into final dishes. Students will learn how to pickle vegetables to prepare Old Fashioned Chow Chow for Heirloom Tomato Salad with Chow Chow and Fresh Chevre; cure hog jowl to make Italian guanciale for Late Harvest Sweet Skillet Corn with Guanciale and Charred Onions; and preserve peaches for Brandy Preserved ‘End of Summer’ Georgia Peaches with Shortcake and Clabbered Cream. Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Atlanta Beverage, Bella Cucina Artful Foods, Cabot Cheese and Via Elisa Authentic Fresh Pasta.

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