Ryan Skeen sends word that he and his chef de cuisine at 5 & Diamond, Dave Santos, will launch a series of cooking classes on Monday, June 7. The first class cum supper club will focus on butchering, braising, curing, and grilling various lamb cuts and parts, with supplier Fossil Farms on hand to preach sustainability. Regarding future classes, which will occur every other Monday and cost $65 to $125, Skeen tells us, “We will be highlighting technique, service, pairings, food history, and an overall understanding of not just sustainable farms, but sustainable restaurants and their effect on their surrounding neighbors.” Also new at 5&D: a Portuguese brunch on Saturdays, featuring sampling sizes of the items below, plus the option of $10 all-you-can-drink sangria.
House-made Sangria White or Red 30.
Pao Doce com Manteiga
Portuguese Sweet Bread and Butter
Camarao greillado com piri piri
Grilled Piri Piri Shrimp
Ovos com Chorizo no Forno
Oven-Baked eggs & Chorizo
Rissois de Mariscos
Pork & Clams