Join us for this unique technique-based class with Sofra’s Chef de Cuisine, Geoff Lukas. Geoff explains the science (and the tasty parts too!) behind brining, salting, and curing. He will show you how to use salt to bring out the flavor of vegetables and meats, use salt to cure foods to enjoy year-round, and brine foods to season and tenderize them. Learn about different types of salt and what is best for each technique - and leave class knowing how to make dishes including Beet-Cured Salmon and Crispy-Skinned, Sour Cherry Chicken!