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Hearty seared scallops, crisp spigarello and creamy heirloom beans. Is this a perfect meal or what?

De Gustibus is one of New York City’s longest-running cooking institutions (or, in their words, “culinary theater”), where people can hone their skills with some of the city’s most exciting, innovative chefs during interactive classes. We sat in on a class taught by Spotted Pig head chef Katharine Marsh and left with our favorite new way to cook scallops.

“The theme of this season is called Infinite Possibilities and came about after seeing this very diverse roster of chefs,” says De Gustibus owner and director Salvatore Rizzo. “Guests, as cooks, truly have infinite possibilities to create anything they want, with this season empowering them to diversify their knowledge and talents across cuisines, cooking styles, wines and more. I have seen chef Katharine Marsh assist chef April Bloomfield — people should be watching her!”