Ready to venture down a new culinary path? Have no fear—chef Tony Maws will be your kitchen guide at a hands-on cooking class inspired by Craigie on Main’s Road Less Travelled suppers. On Saturday, May 6th, you’ll delve in to oft-ignored (but no less delicious) animal parts, like offal, liver and bone marrow, following in the restaurant’s sustainable footprints to avoid food waste. Wine guru Carl York will have a primer on funky bottles to match the dishes and there will be a four-course offal lunch with wines. Tickets are $150 each online here for the afternoon (10:30am to 1:30pm) including instruction, recipes, offal, wine and lunch.