Chef Jonathan Beatty of Ecco
The Cook’s Warehouse - Midtown/Ansley Mall
($60, 7-9 p.m. Booksigning, Demonstration & Tasting)

This class is for all the seafood lovers out there. Attendees will learn how to break down a whole fish, break down a whole lobster, and make fresh pasta as Chef Beatty demonstrates the preparation of:  Crudo (Italian style sushi) of Red Snapper with Sicilian Trinity – Chef Beatty will demonstrate how to break down
a whole fish for this dish; Fresh Chittara Pasta with sea urchin roe, lump crab and lobster sauce; Salmon Rillette; and Lobster with burrata, winter citrus and preserved tomato. Evening includes wine tastings sponsored by National Distributor’s and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.