Salt & Shade

Brooklyn pop ups are back!! We are kicking things off in .bk this Saturday 11/26 starting at 8pm!! Come by for The Situation, stay for the drinks 🥪🍸🍹

They're back!!

We are happy to announce our "cooking basics series" is back in action 😎

Step up your game with this 5 class course to gain confidence in the kitchen. Learn knife skills, proper dry and wet cooking techniques, and how to properly read a recipe so you food always comes out delicious 😘👌🖐 *chefs kiss*

Class starts 8/17 and spots are limited, so sign up today at the link below. Looking forward to seeing you there, chef 👨🏼‍🍳

🧂 & 🕶

Kitchen Fundamentals: Become a Savvy Home Chef! Dates: Tuesdays, beginning 8/17 | Time: 7:30 - 8:30PM ET // 4:30 - 5:30PM PT Welcome to Chefing 101! In this five-class course we will go over the basic cooking skills that every home chef should know to create both simple and complex dishes with a lot of versatility and a ton of flavor. You will al...

Whats up everybody!!

With summer 😎 in full swing and our cookin' classes back up and running👨🏼‍🍳, what are some things you would like to see as far as how-to's, tips and tricks, or full Salt & Shade classes?

Comment below and if we pick your class, you'll recieve a discount on that class for you and a friend! So whatchu got?

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Happy Monday!

I am happy to announce our first post-hiatus class will be this Sunday 7/25. We will be doing Instant Pot pork birria tacos 🐷🌮 And as an added bonus, our first summer class will be just $25!

Tickets on sale now; only 12 spots available, so get your butts over to the website and get registered. 😎

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7/25 pork birria tacos!! InstantPot Pork Birria Taco Class 7/25 | 6:30 - 8:30 PM EST Birria tacos have become an absolute favorite of mine. Slow cooked meat, chewy and crispy tortillas and cheese topped with onion and cilantro. But the kicker??? You use the broth from the slow cooked meat as a dip for your tacos! This is a....

We are going LIVE this evening to showcase our Spanish Tapas dinner! We just went through a beautiful farmers market here in DC. Here’s a quick peek at the goods

Hey all my Saltys!

We will be in the DC area this weekend and Saturday will be a massive Spanish tapas feast! We will be going LIVE with updates, techniques and culinary shenanigans throughout the day and are so excited to be cooking with Celina and Patrick DuVall's lovely family and friends. Let me know if there are any specific things you want to see from our menu below! (Also open to suggestions not listed)

Boquerones con chile
Pan con tomate
Albondigas
Patatas bravas
Marinated Olives
Croquettas
Empanadas
Paella
Setas al ajillo
Tortilla española (pictured, con tomate)
Pulpo a la gallega con chorizo
Tinned seafood with olive butter and bread

See you soon!
🧂&🕶

Hey all you Salty's out there.... after a longer than expected hiatus WE ARE BACK!

My apologies for leaving you all hanging for so long. We are working on an updated buisness model along with new classes (website will be updated this week) and are very excited about things to come.

At the top of the list, we will be offering a more advanced and involved class once a month and doing live demos, along with continuing our skills classes. Cocktail classes will also be coming into the mix to help you up your game this summer 🍹🍸

Thank you all for sticking with me and I'm really looking forward to this summer.... we gonna get the f$!& DOWN on some good eats! Javier is very excited, you should be too 😉

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TBT to that one time where my now wife and I moved in together and I made this stupidly good porchetta for our house warming party 🥳.

If this is something youd be interested in learning how to make. Slap the like button and if we get enough interest we will do an in depth class this Spring on how to make this classic Italain delicacy!

🎶Taaaa coooo night doo doo doo doo doo doo
taco night doo doo doo doo doo doo
taco night doo doo doo doo doo doo
taco night!....... 🌮🦈🎶

I swear to god I'll keep singing this until you sign up..... please sign up... I dont want to sing this anymore.

This Easter, we're keepin it classic with croque madames and a French 75 cocktail.

Good ham and gruyere cheese slapped between two slices of griddled brioche make an already delicious sando, but topping it off with mornay sauce and a sunny egg is probably the reason He came back after 3 days. 😉 Register here!

4/4: easter brunch, croque madame with french 75 cocktail Date:Sunday, April 4 | Time: 12:30 - 1:45pm ETWhen it comes to brunch, I’ll always go with decadence over all else. And this Croque Madame is about as decadent as it gets… Toasty brioche with ham and gruyere topped with mornay and a sunny egg, this is my perfect Easter brunch. Especially washed ...