Chef Aaron Swersky is back at The Daily cooking over an open fire for three nights in March.  The former fishmonger for Abundant Seafood and cook at FIG has shifted his focus towards whole animal butchery and is partnering with Leaping Waters Farm (Alleghany Springs, VA) to open Herd Charleston, a butcher shop and eatery, set to open in Wagener Terrace this fall.  Swersky is committed to using high quality and ethically sourced ingredients, with a focus on proteins.

Enjoy rustic and simple but bold flavors via one of the most time-honored cooking methods: live fire. Guests will enjoy an intimate multi-course dinner cooked over an open fire, plus wine or beer, with a different focus each week:

Friday 3/10 - Meat 
Friday 3/17 - Fish
Friday 3/24 - Fowl

For his first class, Aaron will be preparing lamb sausage with warm agro dolce olive tapenade, steak with a romesco sauce, fire blistered smoked fingerling potatoes, and a lightly dressed salad, as well as milk and cider Dutch oven braised pork shank with BBQ lentils.

Ticket includes food, a welcome drink, tax and gratuity.