Chef Nick Leahy of Saltyard
The Cook’s Warehouse - Midtown
($55, 7-9 p.m. Demonstration & Tasting)

In some ancient cultures, salt was a rare commodity that was given to guests as a sign of hospitality and friendship creating a bond of obligation between guest and host. At Saltyard they strive to make this human connection between what is on the plate and the long-standing relationships with friends, farms, artisanal purveyors, and their neighbors. Saltyard offers cuisine as diverse as the city itself – a carefully edited selection of Chef Nick Leahy's seasonal, small-plate dishes without pretention. For this class he'll start by demonstrating how to make Pan Roasted Scallop with shaved fennel salad and harissa dressing - the focus with this dish is to teach students how to properly cook scallops, often a problem for the home cook. Next he'll demonstrate how to make Salt Baked Georgia Shrimp with charred lemon aioli, and then Crispy Brussel Sprouts with agrodolce and bacon lardons. Evening includes wine tastings and a chance to win tasty door prizes.