Non-Dairy Jake's Gelato, Veal Cooking Lessons and More

DOWNTOWN – BLT Steak invites Atlantans to get cooking with Chef Cyrille Holota at 2 p.m. March 24. This week’s lesson is on spiced veal hanger skewers with béarnaise sauce. Classes cost $65 and include a popover and an apron. [EaterWire]

BUCKHEAD – There’s a bit of marketing-induced rivalry going on at The Café at The Ritz Carlton, Buckhead. The “Food and Wine Championship Bout” pairs Chef Todd Richards up against Sommelier Linda Alarcon every Thursday through Saturday evening with diners invited to challenge them to pair four courses of food and wine and then voting on who they thought did a better job. Reservations are required and the cost is $89 per person. [EaterWire]

INMAN PARK – Jake’s Ice Cream recently developed a non-dairy line of gelato that’s been adopted by local CrossFits, as well as Richard Bradford of Pre-Made Paleo meals. Called Joyscream, the gelato is made with almond milk, coconut milk and coconut cream and sweetened with maple syrup. [EaterWire]

EDGEWOOD – Nick Purdy, president of Wild Heaven Georgia brewing company, will be hanging out at Edgewood Corner Tavern tonight starting at 7 p.m. There will be a $4 tapas menu with a raspberry chipotle chicken taco, kielbasa cassoulet and more, as well as $2 beer specials. [CL]