We aim to get everyone into the kitchen: new cooks learning the basics as well as those ready to cook at a more advanced level. We offer cooking classes taught by local chefs and others in the culinary field. Most classes are hands-on, allowing guests to cook, taste and create a meal that we enjoy together at the end of class. We are adding new classes weekly, so check in often!
The Pantry can host private, custom classes of up to 14 people. Give us a ring or drop us an email to see what we can do for you! Want to give a cooking class or a family dinner to a friend but having trouble choosing? Give them a gift certificate! For information on our family dinners, our catering, or how to contact us you need only click your mouse on those very words.
Click on any of the classes below for more information or to register, scroll down to the page bottom to checkout.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Good Fish author Becky Selengut will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, cure, fry, smoke, and pickle your fresh catch as you make gin and tonic cured salmon with crackers and lime cream; salmon belly crudo with olive oil, soy and lemon; fried salmon skin chips with creme fraiche, herbs and roe; wok-smoked salmon collars with soy caramel sauce; fennel and coriander pickled salmon with rye bread and sour cream; salmon chowder with fire-roasted tomatoes; as well as how to use the head and bones to make your own fish stock.
This $80 class taught by Becky Selengut will run from 10am to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
This class is sold out. To be added to the wait list, please click here.
Join Anna Wallace, Walrus and the Carpenter’s bartender extraordinaire, for this summer cocktails class, where you’ll learn to make old-school cocktail ingredients from scratch for your home bar. She’ll show you all the tools and techniques you need to make craft cocktails, as well as a bit of cocktail history and some ideas for classic homemade syrups, sodas and flavoring agents. You’ll learn how to mix and taste drinks for balance as you make a mother’s little helper — a wine spritzer with homemade plum soda and riesling; a savory shandy with Mexican beer and homemade lime soda; the perfect margarita and its many cousins: the daiquiri, the kamikaze and the lemon drop; and a shady lane with fresh shiso, bitters and Lillet.
This $75 class taught by Anna Wallace will run from 7pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
This class is sold out. To be added to the wait list, please click here.
Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Louisa Shafia, author of The New Persian Kitchen, will show you how to prepare a summer meal bursting with seasonal produce and flavored with delicate Silk Road spices. You’ll make homemade lavash bread with fresh herbs, feta, radishes and walnuts; turmeric braised chicken with sumac and lime; minted yogurt with beets; and rice with sour cherries and almonds.
This $70 class taught by Louisa Shafia will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Louisa Shafia, author of The New Persian Kitchen, will show you how to prepare a summer meal bursting with seasonal produce and flavored with delicate Silk Road spices. You’ll make homemade lavash bread with fresh herbs, feta, radishes and walnuts; turmeric braised chicken with sumac and lime; minted yogurt with beets; and rice with sour cherries and almonds.
This $70 class taught by Louisa Shafia will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Scarred by the bad pretzels in the mall and craving the crispy, buttery pretzel of your German dreams? Then join Andrea Slonecker, author of Pretzel Making at Home, to learn some new twists on this snack favorite. You’ll learn how to make and shape traditional soft pretzel dough, and then top your creations with a variety of flavors. On top of that you’ll make buttery pretzel crackers, beer-cheese fondue and apricot-riesling mustard for dipping. And to prove that pretzels make fantastic desserts, you’ll finish with cinnamon-raisin pretzels with whipped lemony cream cheese.
This $65 class taught by Andrea Slonecker will run from 10:30am to 1:30pm.
This class is sold out. To be added to the wait list, please click here.
Join Anna Wallace, Walrus and the Carpenter’s bartender extraordinaire, for this summer cocktails class, where you’ll learn to make old-school cocktail ingredients from scratch for your home bar. She’ll show you all the tools and techniques you need to make craft cocktails, as well as a bit of cocktail history and some ideas for classic homemade syrups, sodas and flavoring agents. You’ll learn how to mix and taste drinks for balance as you make a mother’s little helper — a wine spritzer with homemade plum soda and riesling; a savory shandy with Mexican beer and homemade lime soda; the perfect margarita and its many cousins: the daiquiri, the kamikaze and the lemon drop; and a shady lane with fresh shiso, bitters and Lillet.
This $75 class taught by Anna Wallace will run from 7pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Scarred by the bad pretzels in the mall and craving the crispy, buttery pretzel of your German dreams? Then join Andrea Slonecker, author of Pretzel Making at Home, to learn some new twists on this snack favorite. You’ll learn how to make and shape traditional soft pretzel dough, and then top your creations with a variety of flavors. On top of that you’ll make buttery pretzel crackers, beer-cheese fondue and apricot-riesling mustard for dipping. And to prove that pretzels make fantastic desserts, you’ll finish with cinnamon-raisin pretzels with whipped lemony cream cheese.
This $65 class taught by Andrea Slonecker will run from 10:30am to 1:30pm.
This class is sold out. To be added to the wait list, please click here.
Join Anna Wallace, Walrus and the Carpenter’s bartender extraordinaire, for this summer cocktails class, where you’ll learn to make old-school cocktail ingredients from scratch for your home bar. She’ll show you all the tools and techniques you need to make craft cocktails, as well as a bit of cocktail history and some ideas for classic homemade syrups, sodas and flavoring agents. You’ll learn how to mix and taste drinks for balance as you make a mother’s little helper — a wine spritzer with homemade plum soda and riesling; a savory shandy with Mexican beer and homemade lime soda; the perfect margarita and its many cousins: the daiquiri, the kamikaze and the lemon drop; and a shady lane with fresh shiso, bitters and Lillet.
This $75 class taught by Anna Wallace will run from 7pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
With its vibrant mix of herbs and spices, it’s no wonder that Thai food is so popular. While there are plenty of delicious dining options in Seattle, there’s no reason to limit yourself to only eating Thai food in a restaurant. In this class Matiao Gillis, of Bellingham’s Ciao Thyme, will teach you how to recreate his favorite Thai dishes at home. You’ll make fried spring rolls with apricot-sweet chile sauce; prawn fritters with cucumber-shallot relish; homemade red curry paste for Panang curry with chicken; and sticky rice with mango.
This $75 class taught by Mataio Gillis will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
With its vibrant mix of herbs and spices, it’s no wonder that Thai food is so popular. While there are plenty of delicious dining options in Seattle, there’s no reason to limit yourself to only eating Thai food in a restaurant. In this class Matiao Gillis, of Bellingham’s Ciao Thyme, will teach you how to recreate his favorite Thai dishes at home. You’ll make fried spring rolls with apricot-sweet chile sauce; prawn fritters with cucumber-shallot relish; homemade red curry paste for Panang curry with chicken; and sticky rice with mango.
This $75 class taught by Mataio Gillis will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Love cheese? Want to learn more about it? Who doesn’t! In this educational tasting course, Sheri Lavigne, owner of our favorite cheese shop, The Calf and Kid, will guide you through the essentials of cheese knowledge, from the udder to the curd. Tasting will include 10–12 classic selections (with wine pairings) from some of the world’s best-known cheese-producing regions, alongside some of the stellar cheeses being produced here in the United States.
This $50 class taught by Sheri Lavigne will run from 12pm to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Good Fish author Becky Selengut will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, cure, fry, smoke, and pickle your fresh catch as you make gin and tonic cured salmon with crackers and lime cream; salmon belly crudo with olive oil, soy and lemon; fried salmon skin chips with creme fraiche, herbs and roe; wok-smoked salmon collars with soy caramel sauce; fennel and coriander pickled salmon with rye bread and sour cream; salmon chowder with fire-roasted tomatoes; as well as how to use the head and bones to make your own fish stock.
This $80 class taught by Becky Selengut will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
We will travel Asia through food and art. The mornings will be spent cooking at The Pantry at Delancey. After lunch the kids will head to Space to Create to explore the art of the Asia.
We will start in Japan and learn how to make gyoza, vegetable tempura and chicken teriyaki. Later we will then make traditional Daruma toys and wish boxes; From there we will head to China and cook up fried wontons with sweet and sour sauce, mongolian beef and vegetable fried rice. We will then make floating lanterns and koi fish paintings; Next is India, where we will learn how to make butter chicken, aloo gobi, and homemade naan bread. We will also design Mendhi art gloves and Rangoli patterns; After that, we’ll land in Thailand to make fried chicken with sweet chili sauce, vegetable green curry, and mango sticky rice. Later we will make Mandalas and model stilt houses; We will end our tour in Vietnam, where we’ll learn how to make spring rolls with peanut dipping sauce, pork meatball banh mi, and bananas cooked in coconut milk. We will end our Asian art tour by making block prints and painted “silk” sculptures.
What an amazing week it will be!
Please note: Vegetarian option with advance notice.
This $400 camp is a collaboration with Space To Create and will run from July 15th – 19th, from 9:30am to 3pm. Seats can be purchased through Space To Create.
If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Good Fish author Becky Selengut will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, cure, fry, smoke, and pickle your fresh catch as you make gin and tonic cured salmon with crackers and lime cream; salmon belly crudo with olive oil, soy and lemon; fried salmon skin chips with creme fraiche, herbs and roe; wok-smoked salmon collars with soy caramel sauce; fennel and coriander pickled salmon with rye bread and sour cream; salmon chowder with fire-roasted tomatoes; as well as how to use the head and bones to make your own fish stock.
This $80 class taught by Becky Selengut will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Good Fish author Becky Selengut will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, cure, fry, smoke, and pickle your fresh catch as you make gin and tonic cured salmon with crackers and lime cream; salmon belly crudo with olive oil, soy and lemon; fried salmon skin chips with creme fraiche, herbs and roe; wok-smoked salmon collars with soy caramel sauce; fennel and coriander pickled salmon with rye bread and sour cream; salmon chowder with fire-roasted tomatoes; as well as how to use the head and bones to make your own fish stock.
This $80 class taught by Becky Selengut will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
We’re taking the hamburger apart and rebuilding every ingredient from scratch! In this class you’ll learn to make this iconic dish just like the pros. Sarah Wong will teach you all about seasoning, fat ratios, and grilling, as you make beef patties and lamb patties. You’ll learn the how to make delicious homemade buns, and adorn your masterpieces with homemade ketchup, mustard, pickles, and a tangy onion jam. And just in case your burger is still lonely, you’ll round out the meal making crispy french fries to eat alongside it.
This $75 class taught by Sarah Wong will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
We’re taking the hamburger apart and rebuilding every ingredient from scratch! In this class you’ll learn to make this iconic dish just like the pros. Sarah Wong will teach you all about seasoning, fat ratios, and grilling, as you make beef patties and lamb patties. You’ll learn the how to make delicious homemade buns, and adorn your masterpieces with homemade ketchup, mustard, pickles, and a tangy onion jam. And just in case your burger is still lonely, you’ll round out the meal making crispy french fries to eat alongside it.
This $75 class taught by Sarah Wong will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
We’re taking the hamburger apart and rebuilding every ingredient from scratch! In this class you’ll learn to make this iconic dish just like the pros. Sarah Wong will teach you all about seasoning, fat ratios, and grilling, as you make beef patties and lamb patties. You’ll learn the how to make delicious homemade buns, and adorn your masterpieces with homemade ketchup, mustard, pickles, and a tangy onion jam. And just in case your burger is still lonely, you’ll round out the meal making crispy french fries to eat alongside it.
This $75 class taught by Sarah Wong will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
There’s nothing better to celebrate the long sunny days of summer than a lazy weekend brunch with friends. In this class, breakfast lover Olaiya Land with teach you some tricks to keep your brunches a breeze so that you’re not stuck in the kitchen, missing the fun. You’ll make coddled eggs with spinach and onion compote; yukon hash with goat cheese and garlic scapes; black pepper grits with chorizo, summer greens, and Beecher’s cheese; and blueberry Dutch babies with basil cream.
This $70 class taught by Olaiya Land will run from 10am to 1pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating pastas and dumplings that taste just like you remember the wheat-filled originals. In this class you will revisit the basics of classic doughs in order to understand the challenges and foundations of gluten-free cooking as you learn to make gluten-free pasta with basil–pine nut pesto; gluten-free potato gnocchi with tomato-porcini sauce; gluten-free dumplings in a chicken-vegetable soup. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
This $70 class taught by Jeanne Sauvage will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Been dreaming of a cherry-picking excursion but don’t know where to start? Join us for this two-day cherry extravaganza! The class will start on Sunday, where we’ll all meet in Royal City for a day at Tonnemaker Family Orchard. We’ll pick as many cherries as we can carry, and then have a picnic lunch before heading out for a tour of the farm. On Monday we’ll meet back at The Pantry, where Deluxe Foods’ Rebecca Staffel will teach you what to do with all those cherries! You’ll learn how to flavor and can your own cherry compote and spiced cherry chutney, as well as how to store, dehydrate and make the most of your pile of cherries while you make a simple summer salad with fresh cherries and a classic cherry clafoutis.
The class fee covers the cost for Monday’s class. If you would like to purchase cherries at Tonnemaker Family Orchard, there will be dark, sweet cherries available.
This two-day $90 class taught by Rebecca Staffel will take place all day on July 21st and will run from 6:30pm to 9:30pm on July 22nd.
This class is sold out. To be added to the wait list, please click here.
There’s nothing better to celebrate the long sunny days of summer than a lazy weekend brunch with friends. In this class, breakfast lover Olaiya Land with teach you some tricks to keep your brunches a breeze so that you’re not stuck in the kitchen, missing the fun. You’ll make coddled eggs with spinach and onion compote; yukon hash with goat cheese and garlic scapes; black pepper grits with chorizo, summer greens, and Beecher’s cheese; and blueberry Dutch babies with basil cream.
This $70 class taught by Olaiya Land will run from 10am to 1pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating pastas and dumplings that taste just like you remember the wheat-filled originals. In this class you will revisit the basics of classic doughs in order to understand the challenges and foundations of gluten-free cooking as you learn to make gluten-free pasta with basil–pine nut pesto; gluten-free potato gnocchi with tomato-porcini sauce; gluten-free dumplings in a chicken-vegetable soup. Jeanne will teach you how to choose the right ingredients for your desired textures, and how to avoid cross contamination with gluten-full items.
This $70 class taught by Jeanne Sauvage will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Can’t swing the trip to New York City for Momofuku’s pork buns, but dying to eat them anyway? Then it’s time you learned how to make them at home! In this class, Kathleen Khoo will teach you how to make every component before you assemble your pork buns together and feast on all that deliciousness. You’ll learn how to make melt-in-your-mouth pork belly, homemade hot sauce, pickled daikon and carrots, and steamed buns from scratch.
This $70 class taught by Kathleen Khoo will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Can’t swing the trip to New York City for Momofuku’s pork buns, but dying to eat them anyway? Then it’s time you learned how to make them at home! In this class, Kathleen Khoo will teach you how to make every component before you assemble your pork buns together and feast on all that deliciousness. You’ll learn how to make melt-in-your-mouth pork belly, homemade hot sauce, pickled daikon and carrots, and steamed buns from scratch.
This $70 class taught by Kathleen Khoo will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Can’t swing the trip to New York City for Momofuku’s pork buns, but dying to eat them anyway? Then it’s time you learned how to make them at home! In this class, Kathleen Khoo will teach you how to make every component before you assemble your pork buns together and feast on all that deliciousness. You’ll learn how to make melt-in-your-mouth pork belly, homemade hot sauce, pickled daikon and carrots, and steamed buns from scratch.
This $70 class taught by Kathleen Khoo will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
A fiery blend of French, Caribbean, African and Southern food traditions, Cajun cooking is one of the most unique and flavorful food movements to evolve in the United States. In this class, Clara Moore will teach you all about the wacky sister of Southern cuisine as you learn to create some of their most iconic dishes at home. You’ll make spicy gumbo with sausage and shrimp; red beans and dirty rice, maque choux (corn, tomato and onion relish); and beignets.
This $70 class taught by Clara Moore will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Seattle is a city of gardeners, and we love it. In summer, though, it gets hard to keep up with the overflow of goodness from the backyard. So Brook Hurst Stevens is going to show us how to safely preserve our bounty! You’ll make canned whole tomatoes, canned corn, canned roasted beets, canned carrot-ginger soup. And now that you’ve filled your pantry with goodies from the garden, Brook will give you some ideas for how to use your canned vegetables in simple dishes! You’ll make a tomato and corn salsa with roasted chiles, and roasted beet hummus to eat with your carrot-ginger soup.
This $70 class taught by Brook Hurst Stephens will run from 10:30am to 1:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
A fiery blend of French, Caribbean, African and Southern food traditions, Cajun cooking is one of the most unique and flavorful food movements to evolve in the United States. In this class, Clara Moore will teach you all about the wacky sister of Southern cuisine as you learn to create some of their most iconic dishes at home. You’ll make spicy gumbo with sausage and shrimp; red beans and dirty rice, maque choux (corn, tomato and onion relish); and beignets.
This $70 class taught by Clara Moore will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Seattle is a city of gardeners, and we love it. In summer, though, it gets hard to keep up with the overflow of goodness from the backyard. So Brook Hurst Stevens is going to show us how to safely preserve our bounty! You’ll make canned whole tomatoes, canned corn, canned roasted beets, canned carrot-ginger soup. And now that you’ve filled your pantry with goodies from the garden, Brook will give you some ideas for how to use your canned vegetables in simple dishes! You’ll make a tomato and corn salsa with roasted chiles, and roasted beet hummus to eat with your carrot-ginger soup.
This $70 class taught by Brook Hurst Stephens will run from 10:30am to 1:30pm.
This class is sold out. To be added to the wait list, please click here.
Feed your inner berry monster in this class celebrating all things berry, where you’ll learn how to create simple and rustic desserts perfect for any occasion! Brandi Henderson will teach her summer favorites based around summer’s perfect combination: fresh berries at the peak of their season, and flavored creams and custards. You’ll make raspberry pavlova with greek yogurt; strawberry-cardamom fool with whipped honey cream and pistachios; blackberry Eton mess with lemon curd and crushed meringue; blueberry flummery with almond-oat streusel and coconut cream; and mixed summer berry pudding with creme fraiche.
This $70 class taught by Brandi Henderson will run from 6:30pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Feed your inner berry monster in this class celebrating all things berry, where you’ll learn how to create simple and rustic desserts perfect for any occasion! Brandi Henderson will teach her summer favorites based around summer’s perfect combination: fresh berries at the peak of their season, and flavored creams and custards. You’ll make raspberry pavlova with greek yogurt; strawberry-cardamom fool with whipped honey cream and pistachios; blackberry Eton mess with lemon curd and crushed meringue; blueberry flummery with almond-oat streusel and coconut cream; and mixed summer berry pudding with creme fraiche.
This $70 class taught by Brandi Henderson will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Feed your inner berry monster in this class celebrating all things berry, where you’ll learn how to create simple and rustic desserts perfect for any occasion! Brandi Henderson will teach her summer favorites based around summer’s perfect combination: fresh berries at the peak of their season, and flavored creams and custards. You’ll make raspberry pavlova with greek yogurt; strawberry-cardamom fool with whipped honey cream and pistachios; blackberry Eton mess with lemon curd and crushed meringue; blueberry flummery with almond-oat streusel and coconut cream; and mixed summer berry pudding with creme fraiche.
This $70 class taught by Brandi Henderson will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Feed your inner berry monster in this class celebrating all things berry, where you’ll learn how to create simple and rustic desserts perfect for any occasion! Brandi Henderson will teach her summer favorites based around summer’s perfect combination: fresh berries at the peak of their season, and flavored creams and custards. You’ll make raspberry pavlova with greek yogurt; strawberry-cardamom fool with whipped honey cream and pistachios; blackberry Eton mess with lemon curd and crushed meringue; blueberry flummery with almond-oat streusel and coconut cream; and mixed summer berry pudding with creme fraiche.
This $70 class taught by Brandi Henderson will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Living in France left Olaiya with a deep love for French cooking, particularly the rustic dishes prepared throughout the countryside. In this class she’ll show you how to create her favorite classic dishes from the south of France. You’ll make baked olives with orange and bay; rack of lamb with garlic and herbes de Provence; rouille (red pepper aioli); tian aux légumes d’été (summer vegetable gratin); and lemon and olive oil cake with lavender cream.
This $75 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Living in France left Olaiya with a deep love for French cooking, particularly the rustic dishes prepared throughout the countryside. In this class she’ll show you how to create her favorite classic dishes from the south of France. You’ll make baked olives with orange and bay; rack of lamb with garlic and herbes de Provence; rouille (red pepper aioli); tian aux légumes d’été (summer vegetable gratin); and lemon and olive oil cake with lavender cream.
This $75 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Parents! Join us for an afternoon of cooking and mess-making with your little one! In this class taught by The Pantry’s own Paige Irwin, you’ll explore the delicious world of sliders. You’ll make homemade brioche buns for hamburger sliders with homemade ketchup, Vietnamese-style pork sliders with sriracha mayo, and chicken sliders with basil pesto. Each ticket purchase is for two students: one parent and one child between the ages of 6-12.
This $95 class taught by Paige Irwin will run from 11am to 1:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
While Seattle in the summer is covered in berries, sometimes it’s hard knowing where the good spots are. Join Leslie Seaton, author of the blog Fresh Picked Seattle, on the foraging expedition focusing on wild summer berries. You’ll learn head out together for a hike in Northern Skagit County, where you’ll learn how to identify and responsibly collect Himalayan blackberries, Pacific blackberries, blackcap raspberries, cutleaf blackberries, red huckleberries, oval-leaf blueberries, Oregon grapes, and currants. Note: There will be a 1000 feet elevation in the hike, so appropriate attire is advised.
This $55 class taught by Leslie Seaton will run from 12pm to 4pm.
This class is sold out. To be added to the wait list, please click here.
Living in France left Olaiya with a deep love for French cooking, particularly the rustic dishes prepared throughout the countryside. In this class she’ll show you how to create her favorite classic dishes from the south of France. You’ll make baked olives with orange and bay; rack of lamb with garlic and herbes de Provence; rouille (red pepper aioli); tian aux légumes d’été (summer vegetable gratin); and lemon and olive oil cake with lavender cream.
This $75 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Parents! Join us for an afternoon of cooking and mess-making with your little one! In this class taught by The Pantry’s own Paige Irwin, you’ll explore the delicious world of sliders. You’ll make homemade brioche buns for hamburger sliders with homemade ketchup, Vietnamese-style pork sliders with sriracha mayo, and chicken sliders with basil pesto. Each ticket purchase is for two students: one parent and one child between the ages of 6-12.
This $95 class taught by Paige Irwin will run from 11am to 1:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
While Seattle in the summer is covered in berries, sometimes it’s hard knowing where the good spots are. Join Leslie Seaton, author of the blog Fresh Picked Seattle, on the foraging expedition focusing on wild summer berries. You’ll learn head out together for a hike in Northern Skagit County, where you’ll learn how to identify and responsibly collect Himalayan blackberries, Pacific blackberries, blackcap raspberries, cutleaf blackberries, red huckleberries, oval-leaf blueberries, Oregon grapes, and currants. Note: There will be a 1000 feet elevation in the hike, so appropriate attire is advised.
This $55 class taught by Leslie Seaton will run from 12pm to 4pm.
This class is sold out. To be added to the wait list, please click here.
We will travel Asia through food and art. The mornings will be spent cooking at The Pantry at Delancey. After lunch the kids will head to Space to Create to explore the art of the Asia.
We will start in Japan and learn how to make gyoza, vegetable tempura and chicken teriyaki. Later we will then make traditional Daruma toys and wish boxes; From there we will head to China and cook up fried wontons with sweet and sour sauce, mongolian beef and vegetable fried rice. We will then make floating lanterns and koi fish paintings; Next is India, where we will learn how to make butter chicken, aloo gobi, and homemade naan bread. We will also design Mendhi art gloves and Rangoli patterns; After that, we’ll land in Thailand to make fried chicken with sweet chili sauce, vegetable green curry, and mango sticky rice. Later we will make Mandalas and model stilt houses; We will end our tour in Vietnam, where we’ll learn how to make spring rolls with peanut dipping sauce, pork meatball banh mi, and bananas cooked in coconut milk. We will end our Asian art tour by making block prints and painted “silk” sculptures.
What an amazing week it will be!
Please note: Vegetarian option with advance notice.
This $400 camp is a collaboration with Space To Create and will run from August 5th – 9th, from 9:30am to 3pm. Seats can be purchased through Space To Create.
Relish the peak of summer with some fresh ideas for all the beautiful fruit and vegetables flooding farmer’s markets this month. In this class you’ll learn how to highlight locally grown ingredients with dishes that are sure to become new classics for your family and friends. Dave Sanford of Belle Clementine will teach you how to make melon with fresh farmer’s style cheese and aleppo chile; flatbreads with roasted eggplant and pickled peppers; sweet corn, chanterelle, and tomato succotash; sauteéd cucumbers, seabeans, and radishes; and almond tuille with berries and cream.
This $70 class taught by Dave Sanford will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
We don’t know about you, but when we think about Spain, there’s one dish that jumps to mind: paella! In this class Brandin Myett will lead a discussion of the Spanish pantry, and teach you how to cook contemporary versions of some of their most classic dishes. You’ll sip on a selection of spanish wines (for educational purposes, of course!) as you make paella with spanish chorizo, chicken, and mussels, served with lemon garlic aioli; piquillo peppers stuffed with spinach, grapes, and smoked cheese; and grilled asparagus with poached egg and serrano ham.
This $75 class taught by Brandin Myett will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
We don’t know about you, but when we think about Spain, there’s one dish that jumps to mind: paella! In this class Brandin Myett will lead a discussion of the Spanish pantry, and teach you how to cook contemporary versions of some of their most classic dishes. You’ll sip on a selection of spanish wines (for educational purposes, of course!) as you make paella with spanish chorizo, chicken, and mussels, served with lemon garlic aioli; piquillo peppers stuffed with spinach, grapes, and smoked cheese; and grilled asparagus with poached egg and serrano ham.
This $75 class taught by Brandin Myett will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
We don’t know about you, but when we think about Spain, there’s one dish that jumps to mind: paella! In this class Brandin Myett will lead a discussion of the Spanish pantry, and teach you how to cook contemporary versions of some of their most classic dishes. You’ll sip on a selection of spanish wines (for educational purposes, of course!) as you make paella with spanish chorizo, chicken, and mussels, served with lemon garlic aioli; piquillo peppers stuffed with spinach, grapes, and smoked cheese; and grilled asparagus with poached egg and serrano ham.
This $75 class taught by Brandin Myett will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Cheese-obsessed and ready to take it to the next level? In this workshop, Marcee Clark will teach you how to turn your love of fresh cheese into a full-fledged hobby. You’ll learn all about the basics of fresh cheese making, using direct acids and cultures, and how to source cheese making equipment, starter cultures and molds as you make your very own Chèvre, Crottin, and Chabichou.
This $90 class taught by Marcee Clark will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Cheese-obsessed and ready to take it to the next level? In this workshop, Marcee Clark will teach you how to turn your love of fresh cheese into a full-fledged hobby. You’ll learn all about the basics of fresh cheese making, using direct acids and cultures, and how to source cheese making equipment, starter cultures and molds as you make your very own Chèvre, Crottin, and Chabichou.
This $90 class taught by Marcee Clark will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
The sun’s out, you’ve forgotten where your coat is, and you’ve got plans on top of outdoor plans. You’ve waited all year for those few months of warmth, so it’s not the time to spend your days in the kitchen, much less over a hot stove! In this class Kari Brunson will teach you how to celebrate summer produce with cool, simple dishes that can be put together with little effort. You’ll make tuna crudo with watermelon, cherry tomatoes, and a fish sauce vinaigrette; scallop ceviche with avocado and cucumber and homemade tortilla chips; green gazpacho; raw corn and zucchini ribbon salad with herbs; and peppermint and cacao nib nut-milk ice cream.
This $75 class taught by Kari Brunson will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
The sun’s out, you’ve forgotten where your coat is, and you’ve got plans on top of outdoor plans. You’ve waited all year for those few months of warmth, so it’s not the time to spend your days in the kitchen, much less over a hot stove! In this class Kari Brunson will teach you how to celebrate summer produce with cool, simple dishes that can be put together with little effort. You’ll make tuna crudo with watermelon, cherry tomatoes, and a fish sauce vinaigrette; scallop ceviche with avocado and cucumber and homemade tortilla chips; green gazpacho; raw corn and zucchini ribbon salad with herbs; and peppermint and cacao nib nut-milk ice cream.
This $75 class taught by Kari Brunson will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
The food of Brazil is as lively and diverse as its people. In this class, Rob Tallon will show you how to create some of their most classic dishes at home. You’ll learn about the art of churrasco (Brazilian BBQ) making picanha; as well as feijoada (pork and black bean stew); hearts of palm salad with onions and tomatoes; and pao de quejio (cheese roll made with manioc flour). You’ll round out the meal making caipirinhas, (lime and cachaça cocktails).
This $75 class taught by Rob Tallon will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
The food of Brazil is as lively and diverse as its people. In this class, Rob Tallon will show you how to create some of their most classic dishes at home. You’ll learn about the art of churrasco (Brazilian BBQ) making picanha; as well as feijoada (pork and black bean stew); hearts of palm salad with onions and tomatoes; and pao de quejio (cheese roll made with manioc flour). You’ll round out the meal making caipirinhas, (lime and cachaça cocktails).
This $75 class taught by Rob Tallon will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Salt blocks offer a powerful new toolbox of culinary techniques to the home chef, as well as bring an otherworldly beauty to the kitchen. Join the Pacific Northwest’s salt authority Mark Bitterman to celebrate the release of his new book, Salt Block Cooking, as he demonstrates the fundamentals of cooking on blocks of Himalayan salt. This class is for everyone who loves to cook and entertain, from grilling to chilling to curing to serving. You’ll make a capella salt block antipasto, salt and pepper semi-cured hamachi sashimi, salt block beef fajitas, and salt-melted chocolate fondue with bacon.
This $80 class taught by Mark Bitterman will run from 11:30am to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Sureyya is back, and this time she’s teaching us how to grill, Turkish style! In this class on kebabs you’ll learn how to skewer and grill whole meat, ground meat, vegetables and fruit, as well as how to prepare simple sauces to accompany them. Sip ayran (Turkish yogurt drink) as you make ali nazik kebabi (grilled eggplant and spicy chicken kebab with tomato sauce); kozlenmis sebze salatasi (grilled vegetable salad made with summer vegetables); kuzu durum kebabi (grilled lamb patties with pomegranate sauce); and grilled peach kebab with cream and honey.
This $70 class taught by Sureyya Gokeri will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Sureyya is back, and this time she’s teaching us how to grill, Turkish style! In this class on kebabs you’ll learn how to skewer and grill whole meat, ground meat, vegetables and fruit, as well as how to prepare simple sauces to accompany them. Sip ayran (Turkish yogurt drink) as you make ali nazik kebabi (grilled eggplant and spicy chicken kebab with tomato sauce); kozlenmis sebze salatasi (grilled vegetable salad made with summer vegetables); kuzu durum kebabi (grilled lamb patties with pomegranate sauce); and grilled peach kebab with cream and honey.
This $70 class taught by Sureyya Gokeri will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. This in-depth and intensive workshop will explore the steps of pie-making with peak-of-summer stone fruits. In a smaller class, allowing for one-on-one instruction, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking, and troubleshooting common pie problems. The menu will include sweet cherry pie with almond streusel, cardamom plum lattice pie and caramel peach pie. A light dinner will be served, leaving room for all that yummy dessert, and each student will leave with a whole pie that they made themselves!
This $120 class taught by Brandi Henderson will run from 5:30pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. This in-depth and intensive workshop will explore the steps of pie-making with peak-of-summer stone fruits. In a smaller class, allowing for one-on-one instruction, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking, and troubleshooting common pie problems. The menu will include sweet cherry pie with almond streusel, cardamom plum lattice pie and caramel peach pie. A light dinner will be served, leaving room for all that yummy dessert, and each student will leave with a whole pie that they made themselves!
This $120 class taught by Brandi Henderson will run from 5:30pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. This in-depth and intensive workshop will explore the steps of pie-making with peak-of-summer stone fruits. In a smaller class, allowing for one-on-one instruction, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking, and troubleshooting common pie problems. The menu will include sweet cherry pie with almond streusel, cardamom plum lattice pie and caramel peach pie. A light dinner will be served, leaving room for all that yummy dessert, and each student will leave with a whole pie that they made themselves!
This $120 class taught by Brandi Henderson will run from 5:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Indian flavors can be as vast and intimidating as the country itself. So we’re thrilled to welcome back Ameen Dhillon for this class focusing on the foods of the Punjab region. You’ll make kachumber salad (cucumber and tomato salad) with pappadams; baingan bharta (spiced eggplant cooked with onions, tomatoes and ginger); chili paneer with homemade paneer; massoor dal (red lentils cooked with spices); and mint raita.
This $70 class taught by Ameen Dhillon will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Indian flavors can be as vast and intimidating as the country itself. So we’re thrilled to welcome back Ameen Dhillon for this class focusing on the foods of the Punjab region. You’ll make kachumber salad (cucumber and tomato salad) with pappadams; baingan bharta (spiced eggplant cooked with onions, tomatoes and ginger); chili paneer with homemade paneer; massoor dal (red lentils cooked with spices); and mint raita.
This $70 class taught by Ameen Dhillon will run from 6:30pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Join vinegar enthusiast Brook Hurst Stephens, author of the blog “Learn to Preserve,” in this class on summer pickles. We’ll explore everything there is to know about pickling: how to taste and adjust a brine, how to create your own recipes, vinegar vs. salt pickling, and quick vs. processed pickles. On the menu is pickled garlic with arbol chiles and oregano; cantaloupe pickles with cinnamon and clove; sweet and sour green bean freezer pickles; pickled green cherry tomatoes; and bread and butter–style jicama pickles. A light snack will be served to compliment the day’s freshly made pickles and you’ll leave with a few jars to take home!
This $70 class taught by Brook Hurst Stephens will run from 12pm to 3pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Learn how to recreate all of your taco-truck favorites at home! We’ll start with learning how to make fresh corn tortillas. You’ll fill your warm tortillas with two kinds of fish: grilled fish with adobo and jalapeno and fried fish with a spiced cornmeal crust. But the taco party doesn’t end there — in this class Olaiya Land will teach you how to garnish your tacos with avocado-tomatillo salsa, sweet corn–green chile salsa, and lime-oregano cabbage slaw. Alongside your fish tacos you’ll enjoy spicy black beans with ancho, honey and queso fresco, as well as hibiscus agua fresca.
This $70 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Learn how to recreate all of your taco-truck favorites at home! We’ll start with learning how to make fresh corn tortillas. You’ll fill your warm tortillas with two kinds of fish: grilled fish with adobo and jalapeno and fried fish with a spiced cornmeal crust. But the taco party doesn’t end there — in this class Olaiya Land will teach you how to garnish your tacos with avocado-tomatillo salsa, sweet corn–green chile salsa, and lime-oregano cabbage slaw. Alongside your fish tacos you’ll enjoy spicy black beans with ancho, honey and queso fresco, as well as hibiscus agua fresca.
This $70 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Join vinegar enthusiast Brook Hurst Stephens, author of the blog “Learn to Preserve,” in this class on summer pickles. We’ll explore everything there is to know about pickling: how to taste and adjust a brine, how to create your own recipes, vinegar vs. salt pickling, and quick vs. processed pickles. On the menu is pickled garlic with arbol chiles and oregano; cantaloupe pickles with cinnamon and clove; sweet and sour green bean freezer pickles; pickled green cherry tomatoes; and bread and butter–style jicama pickles. A light snack will be served to compliment the day’s freshly made pickles and you’ll leave with a few jars to take home!
This $70 class taught by Brook Hurst Stephens will run from 12pm to 3pm.
This class is sold out. To be added to the wait list, please click here.
Learn how to recreate all of your taco-truck favorites at home! We’ll start with learning how to make fresh corn tortillas. You’ll fill your warm tortillas with two kinds of fish: grilled fish with adobo and jalapeno and fried fish with a spiced cornmeal crust. But the taco party doesn’t end there — in this class Olaiya Land will teach you how to garnish your tacos with avocado-tomatillo salsa, sweet corn–green chile salsa, and lime-oregano cabbage slaw. Alongside your fish tacos you’ll enjoy spicy black beans with ancho, honey and queso fresco, as well as hibiscus agua fresca.
This $70 class taught by Olaiya Land will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Join vinegar enthusiast Brook Hurst Stephens, author of the blog “Learn to Preserve,” in this class on summer pickles. We’ll explore everything there is to know about pickling: how to taste and adjust a brine, how to create your own recipes, vinegar vs. salt pickling, and quick vs. processed pickles. On the menu is pickled garlic with arbol chiles and oregano; cantaloupe pickles with cinnamon and clove; sweet and sour green bean freezer pickles; pickled green cherry tomatoes; and bread and butter–style jicama pickles. A light snack will be served to compliment the day’s freshly made pickles and you’ll leave with a few jars to take home!
This $70 class taught by Brook Hurst Stephens will run from 12pm to 3pm.
This class is sold out. To be added to the wait list, please click here.
In this class, we’ll explore the ciders of our own backyard! Washington produces an amazing variety of ciders and Chris Lehault, cider columnist for Serious Eats, invites you to discover what makes our state one of the best cider regions in the nation. Learn about Washington’s unique growing climates and how they make for some of the nation’s best ciders. We’ll also discuss the basics of how to taste and talk about cider while sampling a diverse array of Washington ciders paired with local provisions hand selected by each cidery specifically for this class.
This $45 artisan event taught by Christopher Lehault will run from 6:30pm to 8:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
While pie is a personal favorite around here, sometimes you just need something a little… fancier. Common in French homes and bakeries, savory tarts are the perfect breakfast, lunch or dinner treat. In this class you’ll learn how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make heirloom tomato galettes with creme fraiche and fried basil; apple tarts with mustard and sharp cheddar; and quiche with roasted peppers and kale.
This $75 class taught by Brandi Henderson will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
While pie is a personal favorite around here, sometimes you just need something a little… fancier. Common in French homes and bakeries, savory tarts are the perfect breakfast, lunch or dinner treat. In this class you’ll learn how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make heirloom tomato galettes with creme fraiche and fried basil; apple tarts with mustard and sharp cheddar; and quiche with roasted peppers and kale.
This $75 class taught by Brandi Henderson will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
While pie is a personal favorite around here, sometimes you just need something a little… fancier. Common in French homes and bakeries, savory tarts are the perfect breakfast, lunch or dinner treat. In this class you’ll learn how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make heirloom tomato galettes with creme fraiche and fried basil; apple tarts with mustard and sharp cheddar; and quiche with roasted peppers and kale.
This $75 class taught by Brandi Henderson will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
In this class, Rachel Saunders will show you how to make fruit butter from start to finish, with a special emphasis on the exciting flavor and fruit possibilities of early autumn. Our focus will be on what fruit butter is and how it is made, which fruits are most suitable for fruit butter, and how to cook your fruit butter to perfection. We will examine key topics such as the special care needed when dealing with high-pectin fruits, how to add spices and flavorings into a fruit butter, and how the cooking process for fruit butter differs from that of jam. This class starts with an hour-long fruit-butter tasting and discussion, then proceeds to the cooking process. You will receive two mini jars of fruit butter to take home!
This $80 class taught by Rachel Saunders will run from 12pm to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
In this 4-hour introductory class, Rachel will take you through the jam-making process from start to finish, with a special focus on seasonal fruits. We will cook four different jams, including two multiple-fruit jams. Our focus will be on identifying the physical properties of different fruits and understanding how these properties affect both the cooking process and the end result. We will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test accurately for doneness. This class starts with an hour-long jam tasting and discussion, then proceeds to the cooking process. You will receive four jars of jam to take home!
This $125 class taught by Rachel Saunders will run from 10am to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
In this 4-hour class, explore the savory side of fruit! Rachel will open up the world of fruit jams to pair with cheese, teaching you how to make Blue Chair Fruit’s signature fig and tomato jams, as well as two other seasonal fruit jams with savory personalities. In addition to key jam-making topics such as the role of sugar, the importance of lemon juice, and the cooking process, this class will explore how to bring out the savory elements of fruit, both by selecting appropriate fruits and by using herbs and other flavorings.. This class starts with an hour-long jam tasting and discussion, then proceeds to the cooking process. You will receive four jars of jam to take home!
This $125 class taught by Rachel Saunders will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
In this 4-hour class, explore how to create conserves — jams incorporating candied fruits, spices, and liquor — using a single-fruit jam as a starting point. We will examine how to transform a base recipe by incorporating outside flavorings and how to combine a base fruit with a secondary fruit, all the while carefully maintaining a perfect balance of flavor and texture. This class starts with an hour-long jam tasting and discussion, then proceeds to the cooking process. We will cook off two rounds of jam, the second building on what we learned in the first, and you will receive four jars of jams and conserves to take home!
This $125 class taught by Rachel Saunders will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Need ideas for that crop of peppers you always have in your garden? Or simply tempted by all the gorgeous heirloom peppers flooding the farmers market? Then let Kari Brunson inspire you with ideas for putting those peak-of-season peppers to use. You’ll make tomato salad with piment d’esplette and romesco; soft boiled eggs with mixed pepper, golden raisin and pine nut caponata; bulgur salad with fresh yellow peppers, cucumber and homemade harissa; posole with dried ancho and guajillo peppers; and homemade sriracha for pickled pepper infused vodka bloody marys.
This $75 class taught by Kari Brunson will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Need ideas for that crop of peppers you always have in your garden? Or simply tempted by all the gorgeous heirloom peppers flooding the farmers market? Then let Kari Brunson inspire you with ideas for putting those peak-of-season peppers to use. You’ll make tomato salad with piment d’esplette and romesco; soft boiled eggs with mixed pepper, golden raisin and pine nut caponata; bulgur salad with fresh yellow peppers, cucumber and homemade harissa; posole with dried ancho and guajillo peppers; and homemade sriracha for pickled pepper infused vodka bloody marys.
This $75 class taught by Kari Brunson will run from 6pm to 10pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Just in time for Halloween — a class on making candy bars at home! In this class, we’ll go over the basics of chocolate and caramel work, giving you confidence to tackle every candy bar you’ve ever dreamed of re-creating. Ashley Rodriguez, author of the blog Not Without Salt, will teach you how to make your own versions of Snickers bars, peanut butter cups, Butterfinger bars, peppermint patties, and Twix bars. You’ll take home a goodie bag home to show your friends how good those chocolate-dipped treats can really be.
This $75 class taught by Ashley Rodriguz will run from 10am to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Join local butchery instructor Sarah Wong for a special three-night, hands-on butchery and charcuterie workshop. We’ll spend the first evening breaking down a local pasture-raised hog into primal and subprimal cuts. From there Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, lonzino and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.
This 3-day $300 class taught by Sarah Wong will run from 6pm to 10pm between September 28th-30th.
This class is sold out. To be added to the wait list, please click here.
Just in time for Halloween — a class on making candy bars at home! In this class, we’ll go over the basics of chocolate and caramel work, giving you confidence to tackle every candy bar you’ve ever dreamed of re-creating. Ashley Rodriguez, author of the blog Not Without Salt, will teach you how to make your own versions of Snickers bars, peanut butter cups, Butterfinger bars, peppermint patties, and Twix bars. You’ll take home a goodie bag home to show your friends how good those chocolate-dipped treats can really be.
This $75 class taught by Ashley Rodriguz will run from 10am to 2pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Payments for classes at The Pantry are non-refundable. If you are unable to attend a class, you may transfer the class to someone else. However we are unable to refund class fees and all payments are final.