Know What To Do With a Spring Lamb? Socca Chef Roger Herring Will Demo Tomorrow

Photo: courtesy Socca

There was a time when cooking a spring lamb would have been a ritual the whole family would looked forward to, and knowing what to do with the different parts would have been a standard part of the cook’s repertoire. That time is not our shrinkwrapped, yellow-styrofoamed age, but chef Roger Herring of Socca offers to bring it back tomorrow from 11 a.m. to 1 p.m. with his spring lamb cooking class. He’ll show how to do a roasted and stuffed leg of lamb, make a lamb bolognese sauce with gluten-free gnocchi, and serve a dessert (we assume this is not with lamb). For $35, guests will enjoy the class (complete with recipe cards to take home), food and drink including cocktail and rosé demos by beverage director Michael Sutton. Call 773-248-1155 to reserve a spot.