Whether you want to improve your cooking skills or just find ways to appreciate the skills of professionals, there are plenty of ways for food lovers to enjoy themselves in April.
Get your rib on with local chefs
Returning to Steinbeck’s Ale House for the fourth year, Smoke & Glory will see 19 chefs from restaurants including Kimball House, Rising Son and Storico Fresco participate in a Battle of the Spare Ribs. Each chef will be given 18 racks of ribs, with the only rule being that their recipe must involve smoke. Three local “celebrity” judges will determine the winner. Tickets include rib tastings, unlimited beer from more than 20 breweries, a DJ and a tasting glass. A bonus: All proceeds go to benefit the Giving Kitchen and Camp Horizon.
Noon, April 2. Steinbeck’s Ale House, 659 E. Lake Drive, Suite B, Decatur. on-ajc.com/2nPDOfz
Celebrate the Braves’ season opening in style
To welcome the Atlanta Braves to the neighborhood, Canoe executive chef Matthew Basford will roast a whole Georgia Ossabaw Hog paired with seasonal sides and served with Terrapin, the official craft beer of the Braves. The event will start at 6:30 p.m. with passed appetizers and beer, and the buffet will begin at 7:15 p.m.
6:30 p.m. April 6. $65 per person. Canoe, 4199 Paces Ferry Road, Atlanta. 770-432-2663, on-ajc.com/2mT5twK
Usher in cherry blossom season in a tasty way
Cherry blossoms are in bloom in Japan, and O-Ku is celebrating with passed tastings of new spring menu items, cherry blossom-infused cocktails, live music and cherry blossom decor. Regular dinner service will be offered throughout the evening. Reservations are recommended.
9 p.m. April 6. O-Ku, 1085 Howell Mill Road N.W. A3, Atlanta. 404-500-2383, o-kusushiatl.com/
Take classes with chefs from Linton Hopkins’ restaurants
Two chefs from Linton Hopkins eateries are giving food lovers the opportunity to learn to make their own culinary masterpieces.
From 7-9 p.m. April 10, chef Spencer Gomez of Holeman & Finch Public House will offer a class and demo showcasing whole vegetable cookery including a salad of local lettuces and shaved vegetables with citrus sorghum vinaigrette and toasted grains and early spring vegetables with crispy chicken thigh.
The following week, from 7-9 p.m. April 17, chef Chris Edwards of Restaurant Eugene will teach attendees how to make salt roasted beet salad with pickled carrots and cocoa nib granola, seared American red snapper with oak grown shiitakes and glazed asparagus and Angel Food Cake with macerated strawberries and whipped Chantilly.
Each event is $60 per person and includes wine tastings and a chance to win door prizes. Classes are held at Cook’s Warehouse Midtown, 1544 Piedmont Road, Suite 403-R, Atlanta. Tickets for the April 10 class can be purchased here: on-ajc.com/2nzYw0M and tickets for the April 17 class can be purchased here: on-ajc.com/2oDhRxm