The class is pretty clear-cut. Executive chef Megan Logan will lead a lucky group of attendees through a comparison of lamb racks from Sonoma County, Colorado and New Zealand where, if butcher cases are any indication, you can't walk to the bank without being trampled by sweet, free-ranging woolly hordes skipping down to the processing plant. For a cover charge of $35, an attendee will learn simple preparation techniques, taste the lamb itself in small yet surely satisfying portions and enjoy complementary wine pairings.
If lamb isn't your thing, try another class. On March 16, "Cheek to Cheek" will introduce you to lamb, veal and pork cheeks; on April 20, at "New York vs. Rib-eye," you'll get to weigh the advantages of both wet- and dry-aged ribeye and New York steaks.