The Pantry

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.

Class Schedule

April 2014

  • 23 April

    French Macarons (sold out)

    Tired of flying to Paris to stock up on Pierre Hermé macarons? (Aren’t we all.) Then come to The Pantry and learn how to make them at home! Visiting pastry chef Jennifer Altman will teach you techniques for making almond meringue, tips for piping perfect little cookies, how to get a tender crumb, and how to achieve those elusive “feet”. You’ll make vanilla bean macarons, bittersweet chocolate macarons, salted caramel macarons, strawberry-rose macarons, and lemon macarons. You’ll then fill your macarons with classic buttercream, chocolate ganache, lemon curd, and strawberry jam!

    This $75 class taught by Jennifer Altman will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 24 April

    Sourdough Breads (sold out)

    Dying to make delicious sourdough bread just like the one found in your local bakery? Have some sourdough starter in your fridge and not really sure if it’s alive? Then join Jennifer Altman as she teaches you how to make and maintain your own natural starter and how to use it to bake the most flavorful, moist bread right in your home oven. This intensive class teaches you the essential techniques for choosing the right flour and cultivating the starter to mixing, handling and shaping the dough. You’ll bake rustic country levain, multigrain bread, whole wheat levain, baguettes, English muffins, and walnut levain. At the end of class, each student will take home a loaf of their freshly baked bread, as well as their very own sourdough starter!

    This $80 class taught by Jennifer Altman will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 25 April

    Contemporary Asian Dumplings (Daytime Class) (sold out)

    Are you as obsessed with Revel’s dumplings as we are? Then this is the class for you! Join Michelle Nguyen as she teaches you how to recreate those dumplings at home! You’ll learn how to make a basic dough from scratch, as well as flavor combinations for updated versions of classic Asian dumplings. She’ll show techniques for shaping perfect little treats, and the different cooking methods for getting the best flavor from your dumplings. You’ll make Earl Grey ricotta with black pepper dumplings with scallions; sweet chili beef dumplings with paprika dough and pickled shallots; and shrimp and bacon dumplings with cilantro dough and pickled ginger. Then Michelle will show you how to best pair your dumpling with homemade soy-vinegar dipping sauce and chili oil dipping sauce.

    This $75 class taught by Michelle Nguyen will run from 10:30am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 25 April

    Sourdough Breads (sold out)

    Dying to make delicious sourdough bread just like the one found in your local bakery? Have some sourdough starter in your fridge and not really sure if it’s alive? Then join Jennifer Altman as she teaches you how to make and maintain your own natural starter and how to use it to bake the most flavorful, moist bread right in your home oven. This intensive class teaches you the essential techniques for choosing the right flour and cultivating the starter to mixing, handling and shaping the dough. You’ll bake rustic country levain, multigrain bread, whole wheat levain, baguettes, English muffins, and walnut levain. At the end of class, each student will take home a loaf of their freshly baked bread, as well as their very own sourdough starter!

    This $80 class taught by Jennifer Altman will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 26 April

    From Lawn to Lunch: Intro to Small Space Vegetable Gardening (sold out)

    Itching to create an edible garden that is bountiful and beautiful, but working with a limited amount of space?
    Then let Stacy Brewer teach you how to grow a ton of organic food in small spaces! With a small mock-up of a raised bed, Stacy will walk people through the process of setting up your garden from start to finish, focusing on growing the maximum amount of food in a small space. Topics will include preparing the site (including an explanation of the sheet mulching process to kill grass and build soil); general raised bed information, including dimensions and tips for construction; preparing the bed for square foot gardening (tips for installing the grid system/philosophy); seed sowing 101 (general tips for sowing seeds for maximum germination); and thinning/transplanting techniques to give your veggies room to grow. In no time you’ll be on your way to growing wonderful produce in a small space!

    This $60 class taught by Stacy Brewer will run from 11am to 1:30pm, with lunch provided.

    This class is sold out. To be added to the wait list, please click here.

  • 26 April

    Great Pizza At Home (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 27 April

    Great Pizza At Home (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 28 April

    Great Pizza At Home (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 29 April

    Great Pizza At Home (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 30 April

    Vietnamese Pho (sold out)

    In these rainy months, there’s nothing more delicious than a bowl of homemade Vietnamese pho, that magical combination of savory, rich broth and firm noodles. In this class you will learn how to get complex flavor in your homemade beef broth, while learning the art of making and cutting rice noodles by hand. You’ll make sriracha and hoisin sauce from scratch, and enjoy a fresh green papaya salad alongside your soup.

    This $75 class will be taught by Kim Cozzetto Maynard and will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

May 2014

  • 1 May

    Vietnamese Pho (sold out)

    In these rainy months, there’s nothing more delicious than a bowl of homemade Vietnamese pho, that magical combination of savory, rich broth and firm noodles. In this class you will learn how to get complex flavor in your homemade beef broth, while learning the art of making and cutting rice noodles by hand. You’ll make sriracha and hoisin sauce from scratch, and enjoy a fresh green papaya salad alongside your soup.

    This $75 class will be taught by Kim Cozzetto Maynard and will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 2 May

    Great Pizza At Home (Daytime Class) (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 12pm to 3pm.

    This class is sold out. To be added to the wait list, please click here.

  • 2 May

    Vietnamese Pho (sold out)

    In these rainy months, there’s nothing more delicious than a bowl of homemade Vietnamese pho, that magical combination of savory, rich broth and firm noodles. In this class you will learn how to get complex flavor in your homemade beef broth, while learning the art of making and cutting rice noodles by hand. You’ll make sriracha and hoisin sauce from scratch, and enjoy a fresh green papaya salad alongside your soup.

    This $75 class will be taught by Kim Cozzetto Maynard and will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 3 May

    Cooking With Kids: Taco Party! (sold out)

    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 a dish loved by people both young and old: tacos! You’ll make homemade corn tortillas, and then build your own tacos filled with tender pork carnitas, cumin-spiced black beans, classic guacamole, cilantro salsa verde, and delicious horchata from scratch.
    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.

    This class is sold out. To be added to the wait list, please click here.

  • 3 May

    Vietnamese Pho (sold out)

    In these rainy months, there’s nothing more delicious than a bowl of homemade Vietnamese pho, that magical combination of savory, rich broth and firm noodles. In this class you will learn how to get complex flavor in your homemade beef broth, while learning the art of making and cutting rice noodles by hand. You’ll make sriracha and hoisin sauce from scratch, and enjoy a fresh green papaya salad alongside your soup.

    This $75 class will be taught by Kim Cozzetto Maynard and will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 4 May

    Cooking With Kids: Taco Party! (sold out)

    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 a dish loved by people both young and old: tacos! You’ll make homemade corn tortillas, and then build your own tacos filled with tender pork carnitas, cumin-spiced black beans, classic guacamole, cilantro salsa verde, and delicious horchata from scratch.
    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.

    This class is sold out. To be added to the wait list, please click here.

  • 4 May

    Spring Farmers Market (sold out)

    Finally had your fill of root vegetables? Then come celebrate the bounties of spring at The Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. You’ll learn to make a from-scratch rhubarb-lime soda; steamed artichokes with smoked herb aioli; spring pea falafel with pickled carrots and mint yogurt; asparagus soup with baby beet and walnut hummus bruschetta; and warm quinoa salad with wilted spring onions and fava beans.

    This $70 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 5 May

    Spring Farmers Market (sold out)

    Finally had your fill of root vegetables? Then come celebrate the bounties of spring at The Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. You’ll learn to make a from-scratch rhubarb-lime soda; steamed artichokes with smoked herb aioli; spring pea falafel with pickled carrots and mint yogurt; asparagus soup with baby beet and walnut hummus bruschetta; and warm quinoa salad with wilted spring onions and fava beans.

    This $70 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 6 May

    Spring Farmers Market (sold out)

    Finally had your fill of root vegetables? Then come celebrate the bounties of spring at The Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. You’ll learn to make a from-scratch rhubarb-lime soda; steamed artichokes with smoked herb aioli; spring pea falafel with pickled carrots and mint yogurt; asparagus soup with baby beet and walnut hummus bruschetta; and warm quinoa salad with wilted spring onions and fava beans.

    This $70 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 7 May

    Szechuan Cooking (sold out)

    Of the many styles of Chinese cooking, nobody does it quite like the people from the Sichuan province. Built on the concept of seven flavors, and full of fiery chiles, there is no other cuisine quite like Szechuan cuisine. Michelle Nguyen will be leading this class on Szechuan cooking, where you’ll learn how to make some classic and contemporary versions of her favorites: spicy beef noodle soup with handmade noodles and pickled mustard greens; fried chicken wings with Szechuan peppercorns; mapo tofu (soft tofu with ground pork); grilled Szechuan prawns with chili-soy dipping sauce; and dried long beans with garlic and black bean sauce.

    This $75 class taught by Michelle Nguyen will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 11 May

    The Calf And Kid: Cooking With Cheese (sold out)

    Because cheese is for more than just nibbling! Join Sheri Lavigne, owner of The Calf and Kid cheese market, for this class celebrating cheese as an ingredient. You’ll learn about some of her favorite cheeses, as well as how to select the right cheese for the right dish as you make parmesan and pecorino cheese frico (Italian cheese crisps); gruyere and cheddar cheese fondue; macaroni and cheese with taleggio and sherried mushrooms; and fresh blue cheese with cajeta and aged balsamic for dessert.

    This $75 class taught by Sheri Lavigne will run from 10:30am to 1:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 11 May

    Seattle Meat Collective: Lamb Butchery (sold out)

    For this four-hour, hands-on class, Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to utilize a whole lamb. Sarah will demonstrate with one lamb and then invite you to follow along on a second lamb. Sourcing, age and potential preparations will be discussed as Sarah breaks down the lamb into Shoulder Chops, Bone-in Shoulder Roast, Frenched Rack, Lamb Belly, Lamb Medallions & Lamb Porterhouse steaks and how to smoke roast a leg of lamb with wood and herbs and aromatics. After a nice dinner, everyone will go home with a generous assortment of meat. No experience required. All tools provided.

    This $140 class will be taught by Sarah Wong and will run from 6pm to 10pm

    This class is sold out. To be added to the wait list, please click here.

  • 12 May

    Seattle Meat Collective: Lamb Butchery (sold out)

    For this four-hour, hands-on class, Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to utilize a whole lamb. Sarah will demonstrate with one lamb and then invite you to follow along on a second lamb. Sourcing, age and potential preparations will be discussed as Sarah breaks down the lamb into Shoulder Chops, Bone-in Shoulder Roast, Frenched Rack, Lamb Belly, Lamb Medallions & Lamb Porterhouse steaks and how to smoke roast a leg of lamb with wood and herbs and aromatics. After a nice dinner, everyone will go home with a generous assortment of meat. No experience required. All tools provided.

    This $140 class will be taught by Sarah Wong and will run from 6pm to 10pm

    This class is sold out. To be added to the wait list, please click here.

  • 13 May

    Sweet and Savory Mediterranean Pastries (sold out)

    In this class, Kim Cozzetto Maynard will lead us on a pastry tour of the Mediterranean! You’ll learn how to use classic Mediterranean doughs: phyllo, kataïfi, and brik, as you make briwat (brik dough rolls stuffed with spinach, feta, and preserved lemon); b’stilla of Fes (sweet-savory phyllo pie filled with shredded chicken, almonds, and cinnamon); kataïfi bourekákia (shredded phyllo rolls with pistachios and caramel syrup); and bogatsa (individual phyllo-wrapped lemon custard pies).

    This $75 class taught by Kim Cozzetto Maynard will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 14 May

    Sweet and Savory Mediterranean Pastries (sold out)

    In this class, Kim Cozzetto Maynard will lead us on a pastry tour of the Mediterranean! You’ll learn how to use classic Mediterranean doughs: phyllo, kataïfi, and brik, as you make briwat (brik dough rolls stuffed with spinach, feta, and preserved lemon); b’stilla of Fes (sweet-savory phyllo pie filled with shredded chicken, almonds, and cinnamon); kataïfi bourekákia (shredded phyllo rolls with pistachios and caramel syrup); and bogatsa (individual phyllo-wrapped lemon custard pies).

    This $75 class taught by Kim Cozzetto Maynard will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 15 May

    How To Be A Pie Ninja: Cream Pies (sold out)

    What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. With a smaller class size that allows for one-on-one attention, this intensive in-depth workshop will explore the fluffy world of cream pies. You’ll learn how to make: lemon meringue pie, banana-caramel cream pie, and chocolate custard pie with whipped hazelnut cream.

    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.

  • 16 May

    Sweet and Savory Mediterranean Pastries

    In this class, Kim Cozzetto Maynard will lead us on a pastry tour of the Mediterranean! You’ll learn how to use classic Mediterranean doughs: phyllo, kataïfi, and brik, as you make briwat (brik dough rolls stuffed with spinach, feta, and preserved lemon); b’stilla of Fes (sweet-savory phyllo pie filled with shredded chicken, almonds, and cinnamon); kataïfi bourekákia (shredded phyllo rolls with pistachios and caramel syrup); and bogatsa (individual phyllo-wrapped lemon custard pies).

    This $75 class taught by Kim Cozzetto Maynard will run from 6pm to 9:30pm.

    I want to reserve spots in this class. When you are ready, continue at the bottom of this page.

  • 17 May

    The Moroccan Kitchen (sold out)

    We are super excited to welcome back Fouzia Bekkar, who will be joining us from Casablanca to share some of her favorite Moroccan specialties! In this class, we’ll explore the history of Moroccan home cooking while making homemade cumin-spiced flat bread; seafood briouats (charmoula-spiced seafood pastries); zaalouk (charred eggplant with preserved lemons and parsley); lamb tagine with spring artichokes; and cornes de gazelles (almond cookies from the 12th century).

    This $80 class taught by Fouzia Boujrada will run from 10am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 17 May

    How To Be A Pie Ninja: Cream Pies (sold out)

    What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. With a smaller class size that allows for one-on-one attention, this intensive in-depth workshop will explore the fluffy world of cream pies. You’ll learn how to make: lemon meringue pie, banana-caramel cream pie, and chocolate custard pie with whipped hazelnut cream.

    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.

  • 18 May

    The Moroccan Kitchen (sold out)

    We are super excited to welcome back Fouzia Bekkar, who will be joining us from Casablanca to share some of her favorite Moroccan specialties! In this class, we’ll explore the history of Moroccan home cooking while making homemade cumin-spiced flat bread; seafood briouats (charmoula-spiced seafood pastries); zaalouk (charred eggplant with preserved lemons and parsley); lamb tagine with spring artichokes; and cornes de gazelles (almond cookies from the 12th century).

    This $80 class taught by Fouzia Boujrada will run from 10am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 18 May

    How To Be A Pie Ninja: Cream Pies (sold out)

    What the world needs is more pie, and Brandi Henderson will teach you how to make it happen. With a smaller class size that allows for one-on-one attention, this intensive in-depth workshop will explore the fluffy world of cream pies. You’ll learn how to make: lemon meringue pie, banana-caramel cream pie, and chocolate custard pie with whipped hazelnut cream.

    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.

  • 19 May

    Gluten-free Tarts (sold out)

    Join Aran Goyoaga, author of the blog Cannelle et Vanille, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating tarts 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 strawberry rhubarb crumb tart with almond-millet crust; cardamom-vanilla custard tartlets with pate sucree; caramelized onion, fennel and beet galette with a flakey crust; and spring pea, fava and prosciutto quiche with piment d’espelette and an herbed crust.

    This $75 class taught by Aran Goyoaga will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 20 May

    Gluten-free Tarts (sold out)

    Join Aran Goyoaga, author of the blog Cannelle et Vanille, as she explains the secrets behind creating exceptional gluten-free doughs. The right ingredients, techniques, and equipment are crucial to creating tarts 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 strawberry rhubarb crumb tart with almond-millet crust; cardamom-vanilla custard tartlets with pate sucree; caramelized onion, fennel and beet galette with a flakey crust; and spring pea, fava and prosciutto quiche with piment d’espelette and an herbed crust.

    This $75 class taught by Aran Goyoaga will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 21 May

    Handmade Tamales (sold out)

    One of the oldest native dishes of Central America, tamales are a staple at family gatherings around the world. And as they’re a fairly labor-intensive dish, they’re perfect for the family that wants to cook and eat together. Rob Tallon is back at The Pantry, and he’ll be teaching us how to make a variety of delicious tamales from scratch. You’ll learn how to make classic whipped masa that you’ll use to make pork adobada tamales; chile verde chicken tamales; black bean and Queso de Oaxaca tamales; and sweet pineapple tamales with crema for dessert.

    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.

  • 22 May

    Handmade Tamales (sold out)

    One of the oldest native dishes of Central America, tamales are a staple at family gatherings around the world. And as they’re a fairly labor-intensive dish, they’re perfect for the family that wants to cook and eat together. Rob Tallon is back at The Pantry, and he’ll be teaching us how to make a variety of delicious tamales from scratch. You’ll learn how to make classic whipped masa that you’ll use to make pork adobada tamales; chile verde chicken tamales; black bean and Queso de Oaxaca tamales; and sweet pineapple tamales with crema for dessert.

    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.

  • 23 May

    Handmade Tamales (sold out)

    One of the oldest native dishes of Central America, tamales are a staple at family gatherings around the world. And as they’re a fairly labor-intensive dish, they’re perfect for the family that wants to cook and eat together. Rob Tallon is back at The Pantry, and he’ll be teaching us how to make a variety of delicious tamales from scratch. You’ll learn how to make classic whipped masa that you’ll use to make pork adobada tamales; chile verde chicken tamales; black bean and Queso de Oaxaca tamales; and sweet pineapple tamales with crema for dessert.

    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.

  • 24 May

    Cooking With Kids: Taco Party! (sold out)

    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 a dish loved by people both young and old: tacos! You’ll make homemade corn tortillas, and then build your own tacos filled with tender pork carnitas, cumin-spiced black beans, classic guacamole, cilantro salsa verde, and delicious horchata from scratch.
    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.

    This class is sold out. To be added to the wait list, please click here.

  • 24 May

    The Whole Fish: Salmon (sold out)

    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, Lisa Nakamura 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 Lisa Nakamura will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 25 May

    Cooking With Kids: Taco Party!

    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 a dish loved by people both young and old: tacos! You’ll make homemade corn tortillas, and then build your own tacos filled with tender pork carnitas, cumin-spiced black beans, classic guacamole, cilantro salsa verde, and delicious horchata from scratch.
    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.

  • 25 May

    Lowcountry Cooking

    Stretching across the coastal regions of Georgia and the Carolinas, Lowcountry cuisine is a delicious and complex blend of Caribbean, African and southern food traditions. In this class, Lisa Nakamura will teach you all about this wacky cousin of southern cuisine as you learn to create some of their most iconic dishes at home. You’ll make an oyster roast with Tabasco-horseradish sauce, classic shrimp and grits; angel biscuits with bay-brown butter; braised collards with bacon and tomato; and everyone’s favorite South Carolinian cookie: Benne Wafers.

    This $75 class taught by Lisa Nakamura 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.

  • 26 May

    Lowcountry Cooking

    Stretching across the coastal regions of Georgia and the Carolinas, Lowcountry cuisine is a delicious and complex blend of Caribbean, African and southern food traditions. In this class, Lisa Nakamura will teach you all about this wacky cousin of southern cuisine as you learn to create some of their most iconic dishes at home. You’ll make an oyster roast with Tabasco-horseradish sauce, classic shrimp and grits; angel biscuits with bay-brown butter; braised collards with bacon and tomato; and everyone’s favorite South Carolinian cookie: Benne Wafers.

    This $75 class taught by Lisa Nakamura 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.

  • 27 May

    Gnocchi Workshop (sold out)

    Even more so than pasta, gnocchi is a dish that’s best made from scratch. Luckily it’s not quite as time-consuming! In this workshop you’ll learn how to get the texture you’re after, and some techniques to simplify the process. We’ll make classic potato gnocchi with spring pea pesto and crispy prosciutto; spinach and ricotta gnocchi in creamy tomato sauce; butternut squash gnocchi gratin with radicchio and gorgonzola; and gnocchi Parisienne sauteed in brown butter with roasted asparagus.

    This $80 workshop taught by Kim Cozzetto Maynard will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 28 May

    Gnocchi Workshop (sold out)

    Even more so than pasta, gnocchi is a dish that’s best made from scratch. Luckily it’s not quite as time-consuming! In this workshop you’ll learn how to get the texture you’re after, and some techniques to simplify the process. We’ll make classic potato gnocchi with spring pea pesto and crispy prosciutto; spinach and ricotta gnocchi in creamy tomato sauce; butternut squash gnocchi gratin with radicchio and gorgonzola; and gnocchi Parisienne sauteed in brown butter with roasted asparagus.

    This $80 workshop taught by Kim Cozzetto Maynard will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 29 May

    Gnocchi Workshop (sold out)

    Even more so than pasta, gnocchi is a dish that’s best made from scratch. Luckily it’s not quite as time-consuming! In this workshop you’ll learn how to get the texture you’re after, and some techniques to simplify the process. We’ll make classic potato gnocchi with spring pea pesto and crispy prosciutto; spinach and ricotta gnocchi in creamy tomato sauce; butternut squash gnocchi gratin with radicchio and gorgonzola; and gnocchi Parisienne sauteed in brown butter with roasted asparagus.

    This $80 workshop taught by Kim Cozzetto Maynard will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 30 May

    The Calf and Kid: The Cheese Course (Daytime Class)

    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.

  • 30 May

    Gnocchi Workshop (sold out)

    Even more so than pasta, gnocchi is a dish that’s best made from scratch. Luckily it’s not quite as time-consuming! In this workshop you’ll learn how to get the texture you’re after, and some techniques to simplify the process. We’ll make classic potato gnocchi with spring pea pesto and crispy prosciutto; spinach and ricotta gnocchi in creamy tomato sauce; butternut squash gnocchi gratin with radicchio and gorgonzola; and gnocchi Parisienne sauteed in brown butter with roasted asparagus.

    This $80 workshop taught by Kim Cozzetto Maynard will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 31 May

    The Herb Garden (sold out)

    Learn how to grow herbs and infuse their flavor into your everyday recipes! In this gardening/cooking class, Willi Galloway, author of Grow. Cook. Eat: A Food Lover’s Guide to Vegetable Gardening, will cover how to grow herbs successfully in our finicky climate. You’ll learn the best techniques for drying and freezing herbs, how to make fresh and dry herbal tea, and how to preserve the flavor of herbs in compound butters and infused salts, sugars, and vinegars. We’ll snack on a selection of crostinis: marinated feta; roasted asparagus with thyme; dill butter with smoked salmon; and hummus drizzled with spicy herb oil. You’ll also make strawberries and cream with rose geranium sugar, and fresh mint and lemon verbena tisane.

    This $75 class taught by Willi Galloway will run from 10:30am to 1:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 31 May

    Handmade Pasta Workshop (sold out)

    Discover your inner Italian nonna in this workshop on the craft of handmade pasta. Travis Bettinson will teach you the fresh pasta basics: dough preparation and kneading, rolling and shaping, flavoring with vegetables and herbs, and drying for storage. You’ll make farfalle with spring pea misto, proscuitto, parmesan and mint; strozzapretti with spinach, clams and chiles; and pork and beef filled agnolotti with toasted almond cream & asparagus.

    This $80 class taught by Travis Bettinson will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

June 2014

  • 1 June

    The Herb Garden (sold out)

    Learn how to grow herbs and infuse their flavor into your everyday recipes! In this gardening/cooking class, Willi Galloway, author of Grow. Cook. Eat: A Food Lover’s Guide to Vegetable Gardening, will cover how to grow herbs successfully in our finicky climate. You’ll learn the best techniques for drying and freezing herbs, how to make fresh and dry herbal tea, and how to preserve the flavor of herbs in compound butters and infused salts, sugars, and vinegars. We’ll snack on a selection of crostinis: marinated feta; roasted asparagus with thyme; dill butter with smoked salmon; and hummus drizzled with spicy herb oil. You’ll also make strawberries and cream with rose geranium sugar, and fresh mint and lemon verbena tisane.

    This $75 class taught by Willi Galloway will run from 10:30am to 1:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 1 June

    Handmade Pasta Workshop (sold out)

    Discover your inner Italian nonna in this workshop on the craft of handmade pasta. Travis Bettinson will teach you the fresh pasta basics: dough preparation and kneading, rolling and shaping, flavoring with vegetables and herbs, and drying for storage. You’ll make farfalle with spring pea misto, proscuitto, parmesan and mint; strozzapretti with spinach, clams and chiles; and pork and beef filled agnolotti with toasted almond cream & asparagus.

    This $80 class taught by Travis Bettinson will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 2 June

    Summer Grilling (sold out)

    Can’t wait for grilling season? Then join Kari Brunson for this class, where you’ll learn some the principles of high-heat cooking, as well as some new tricks on the grill that will keep you eating outside all summer long. She’ll teach you how to select the right material for your menu, and how to build and maintain a wood-burning fire as you make grilled romaine, treviso, and endive with anchovy dressing, parmesan, and bread crumbs; grilled homemade beef short rib and brisket hamburgers with cheddar, quick pickled cucumber, butter lettuce, and bacon-grilled onion aioli; grilled pork chops with cocoa and chili-rubbed grilled stone fruit; grilled watermelon with sea salt and cayenne.

    This $80 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 3 June

    Summer Grilling (sold out)

    Can’t wait for grilling season? Then join Kari Brunson for this class, where you’ll learn some the principles of high-heat cooking, as well as some new tricks on the grill that will keep you eating outside all summer long. She’ll teach you how to select the right material for your menu, and how to build and maintain a wood-burning fire as you make grilled romaine, treviso, and endive with anchovy dressing, parmesan, and bread crumbs; grilled homemade beef short rib and brisket hamburgers with cheddar, quick pickled cucumber, butter lettuce, and bacon-grilled onion aioli; grilled pork chops with cocoa and chili-rubbed grilled stone fruit; grilled watermelon with sea salt and cayenne.

    This $80 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 4 June

    Summer Grilling (sold out)

    Can’t wait for grilling season? Then join Kari Brunson for this class, where you’ll learn some the principles of high-heat cooking, as well as some new tricks on the grill that will keep you eating outside all summer long. She’ll teach you how to select the right material for your menu, and how to build and maintain a wood-burning fire as you make grilled romaine, treviso, and endive with anchovy dressing, parmesan, and bread crumbs; grilled homemade beef short rib and brisket hamburgers with cheddar, quick pickled cucumber, butter lettuce, and bacon-grilled onion aioli; grilled pork chops with cocoa and chili-rubbed grilled stone fruit; grilled watermelon with sea salt and cayenne.

    This $80 class taught by Kari Brunson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 8 June

    Bean To Bar: Chocolate Making with Theo Chocolate (sold out)

    Chocolate is amazing stuff. Lucky for us, the very first organic, Fair Trade chocolate company in the United States is located right here in Seattle! In this class we’ll explore the journey of chocolate from bean to bar with expert Theo Chocolatiers. Discover the art and science behind this ancient treat and craft your own decadent creations. You’ll learn how to make artisanal candy bars at home, including a from-scratch Snickers bar and our signature take on a classic Butterfinger bar.

    This $70 class is taught by Theo Chocolatier Rebecca Buck-Douville and will run from 10:30am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 8 June

    Campfire Cooking (sold out)

    Just because you’re out in the wilderness doesn’t mean you have to eat like some kind of wild animal. In this class, Travis Bettinson will teach you how to take campfire cooking to the next level. You’ll learn how to build a fire for cooking, as well as how to use your senses while cooking in such unpredictable conditions. You make homemade flatbreads with spicy date-pecan jam; soft-boiled eggs with gremolata and red curry paste; stewed chorizo with almonds, grapes, pickled radish and couscous; campfire gnocchi with blistered tomato, eggplant, pecorino, and basil; and honeyed burrata with brown butter, dark chocolate, and gingered graham cracker garnish.

    This $75 class taught by Travis Bettinson will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 9 June

    Campfire Cooking (sold out)

    Just because you’re out in the wilderness doesn’t mean you have to eat like some kind of wild animal. In this class, Travis Bettinson will teach you how to take campfire cooking to the next level. You’ll learn how to build a fire for cooking, as well as how to use your senses while cooking in such unpredictable conditions. You make homemade flatbreads with spicy date-pecan jam; soft-boiled eggs with gremolata and red curry paste; stewed chorizo with almonds, grapes, pickled radish and couscous; campfire gnocchi with blistered tomato, eggplant, pecorino, and basil; and honeyed burrata with brown butter, dark chocolate, and gingered graham cracker garnish.

    This $75 class taught by Travis Bettinson will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 10 June

    Gnocchi Workshop (sold out)

    Even more so than pasta, gnocchi is a dish that’s best made from scratch. Luckily it’s not quite as time-consuming! In this workshop you’ll learn how to get the texture you’re after, and some techniques to simplify the process. We’ll make classic potato gnocchi with spring pea pesto and crispy prosciutto; spinach and ricotta gnocchi in creamy tomato sauce; butternut squash gnocchi gratin with radicchio and gorgonzola; and gnocchi Parisienne sauteed in brown butter with roasted asparagus.

    This $80 workshop taught by Kim Cozzetto Maynard will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 11 June

    Pantry Staples: Olive Oil

    The Pantry Staples series is back! In these classes, Kim Cozzetto Maynard will show you how to curate your pantry with the best ingredients and how to prepare creative dishes with these often-overlooked staples. In this olive oil–based class, we’ll focus on the different flavor profiles of various oils, how to source and store your oil, and which oil to use when. We’ll cook a meal of green gazpacho with croutons and a drizzle of finishing oil; olive oil and lemon braised artichokes with herbs and fresh peas; olive oil poached shrimp with romesco sauce and salsa verde; and semolina-olive oil cake with drunken grapes.

    This $75 class taught by Kim Cozzetto Maynard 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.

  • 12 June

    Pantry Staples: Olive Oil

    The Pantry Staples series is back! In these classes, Kim Cozzetto Maynard will show you how to curate your pantry with the best ingredients and how to prepare creative dishes with these often-overlooked staples. In this olive oil–based class, we’ll focus on the different flavor profiles of various oils, how to source and store your oil, and which oil to use when. We’ll cook a meal of green gazpacho with croutons and a drizzle of finishing oil; olive oil and lemon braised artichokes with herbs and fresh peas; olive oil poached shrimp with romesco sauce and salsa verde; and semolina-olive oil cake with drunken grapes.

    This $75 class taught by Kim Cozzetto Maynard 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.

  • 13 June

    Empanadas (sold out)

    Empanadas might have originated in Portugal, but they’ve amassed such a wide following that most Latin countries now have a version of their own. Join Lisa Nakamura as we explore the world of these delicious little stuffed pies. You’ll learn how to make a classic empanada dough, and then shape it into mushroom and corn empanadas with queso fresco, charred poblano and pumpkin seed sauce; braised pork empanadas with cocoa nib and chipotle sauce; sweet cherry and rosemary empanadas with honey mascarpone cream and lavender ice cream.

    This $75 class taught by Lisa Nakamura will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 14 June

    Szechuan Cooking (sold out)

    Of the many styles of Chinese cooking, nobody does it quite like the people from the Sichuan province. Built on the concept of seven flavors, and full of fiery chiles, there is no other cuisine quite like Szechuan cuisine. Michelle Nguyen will be leading this class on Szechuan cooking, where you’ll learn how to make some classic and contemporary versions of her favorites: spicy beef noodle soup with handmade noodles and pickled mustard greens; fried chicken wings with Szechuan peppercorns; mapo tofu (soft tofu with ground pork); grilled Szechuan prawns with chili-soy dipping sauce; and dried long beans with garlic and black bean sauce.

    This $75 class taught by Michelle Nguyen will run from 10am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 14 June

    Field Trip: Geoduck Hunt with Hama Hama Seafood Company (sold out)

    Come with us to the Hama Hama Farm on the lowest tide of the year and explore the far reaches of the tideflats, home of the giant geoduck clam! You’ll dig up geoducks the traditional way alongside Hama Hama farmers and old-school Hood Canal oystermen, and then head up on shore for a cooking demo and lunch in the brand-new Oyster Saloon. Digging geoduck is a muddy, messy undertaking any way you do it, so prepare to get dirty and have fun! Our goal is for each guest to harvest one geoduck to take home, plus a few more for the group to enjoy together, but nothing is guaranteed except the oyster lunch, a fun day out in the elements, and an inside glimpse into life on a shellfish farm. Proceeds from this event will benefit the Hood Canal School Education Foundation.

    This $120 field trip led by Lissa James of Hama Hama Seafood Company will run from 11am to 3pm.

    This class is sold out. To be added to the wait list, please click here.

  • 14 June

    Empanadas

    Empanadas might have originated in Portugal, but they’ve amassed such a wide following that most Latin countries now have a version of their own. Join Lisa Nakamura as we explore the world of these delicious little stuffed pies. You’ll learn how to make a classic empanada dough, and then shape it into mushroom and corn empanadas with queso fresco, charred poblano and pumpkin seed sauce; braised pork empanadas with cocoa nib and chipotle sauce; sweet cherry and rosemary empanadas with honey mascarpone cream and lavender ice cream.

    This $75 class taught by Lisa Nakamura 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.

  • 15 June

    Szechuan Cooking (sold out)

    Of the many styles of Chinese cooking, nobody does it quite like the people from the Sichuan province. Built on the concept of seven flavors, and full of fiery chiles, there is no other cuisine quite like Szechuan cuisine. Michelle Nguyen will be leading this class on Szechuan cooking, where you’ll learn how to make some classic and contemporary versions of her favorites: spicy beef noodle soup with handmade noodles and pickled mustard greens; fried chicken wings with Szechuan peppercorns; mapo tofu (soft tofu with ground pork); grilled Szechuan prawns with chili-soy dipping sauce; and dried long beans with garlic and black bean sauce.

    This $75 class taught by Michelle Nguyen will run from 10am to 2pm.

    This class is sold out. To be added to the wait list, please click here.

  • 15 June

    Empanadas (sold out)

    Empanadas might have originated in Portugal, but they’ve amassed such a wide following that most Latin countries now have a version of their own. Join Lisa Nakamura as we explore the world of these delicious little stuffed pies. You’ll learn how to make a classic empanada dough, and then shape it into mushroom and corn empanadas with queso fresco, charred poblano and pumpkin seed sauce; braised pork empanadas with cocoa nib and chipotle sauce; sweet cherry and rosemary empanadas with honey mascarpone cream and lavender ice cream.

    This $75 class taught by Lisa Nakamura will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 16 June

    Contemporary Asian Dumplings (sold out)

    Are you as obsessed with Revel’s dumplings as we are? Then this is the class for you! Join Michelle Nguyen as she teaches you how to recreate those dumplings at home! You’ll learn how to make a basic dough from scratch, as well as flavor combinations for updated versions of classic Asian dumplings. She’ll show techniques for shaping perfect little treats, and the different cooking methods for getting the best flavor from your dumplings. You’ll make Earl Grey ricotta with black pepper dumplings with scallions; sweet chili beef dumplings with paprika dough and pickled shallots; and shrimp and bacon dumplings with cilantro dough and pickled ginger. Then Michelle will show you how to best pair your dumpling with homemade soy-vinegar dipping sauce and chili oil dipping sauce.

    This $75 class taught by Michelle Nguyen will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 17 June

    Contemporary Asian Dumplings (sold out)

    Are you as obsessed with Revel’s dumplings as we are? Then this is the class for you! Join Michelle Nguyen as she teaches you how to recreate those dumplings at home! You’ll learn how to make a basic dough from scratch, as well as flavor combinations for updated versions of classic Asian dumplings. She’ll show techniques for shaping perfect little treats, and the different cooking methods for getting the best flavor from your dumplings. You’ll make Earl Grey ricotta with black pepper dumplings with scallions; sweet chili beef dumplings with paprika dough and pickled shallots; and shrimp and bacon dumplings with cilantro dough and pickled ginger. Then Michelle will show you how to best pair your dumpling with homemade soy-vinegar dipping sauce and chili oil dipping sauce.

    This $75 class taught by Michelle Nguyen will run from 6pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 18 June

    Greek Mezedes (sold out)

    Move beyond the obligatory spanikopita, moussaka and Greek salad served at many Greek restaurants in America and explore the vibrant small plates tradition of the Greek isles! In this class, Kim will show you how to transform local ingredients into classic Greek Mezedes, small plates that can be served as appetizers or as the centerpiece of a Mediterranean-style feast. We’ll learn how to make homemade strained yogurt, the base of many Greek dishes, then travel from Santorini to Crete and beyond as we make favá saláta (fresh fava bean puree), kolokithanthi gemisti (fried zucchini blossoms stuffed with feta and mint); dolmathákia me avgolemono (little lamb and rice stuffed grape leaves with rich lemon sauce), and garides saganaki (shrimp cooked with tomato, feta and ouzo).

    This $75 class taught by Kim Cozzetto Maynard will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 19 June

    Greek Mezedes

    Move beyond the obligatory spanikopita, moussaka and Greek salad served at many Greek restaurants in America and explore the vibrant small plates tradition of the Greek isles! In this class, Kim will show you how to transform local ingredients into classic Greek Mezedes, small plates that can be served as appetizers or as the centerpiece of a Mediterranean-style feast. We’ll learn how to make homemade strained yogurt, the base of many Greek dishes, then travel from Santorini to Crete and beyond as we make favá saláta (fresh fava bean puree), kolokithanthi gemisti (fried zucchini blossoms stuffed with feta and mint); dolmathákia me avgolemono (little lamb and rice stuffed grape leaves with rich lemon sauce), and garides saganaki (shrimp cooked with tomato, feta and ouzo).

    This $75 class taught by Kim Cozzetto Maynard 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.

  • 20 June

    Greek Mezedes (sold out)

    Move beyond the obligatory spanikopita, moussaka and Greek salad served at many Greek restaurants in America and explore the vibrant small plates tradition of the Greek isles! In this class, Kim will show you how to transform local ingredients into classic Greek Mezedes, small plates that can be served as appetizers or as the centerpiece of a Mediterranean-style feast. We’ll learn how to make homemade strained yogurt, the base of many Greek dishes, then travel from Santorini to Crete and beyond as we make favá saláta (fresh fava bean puree), kolokithanthi gemisti (fried zucchini blossoms stuffed with feta and mint); dolmathákia me avgolemono (little lamb and rice stuffed grape leaves with rich lemon sauce), and garides saganaki (shrimp cooked with tomato, feta and ouzo).

    This $75 class taught by Kim Cozzetto Maynard will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 21 June

    Hawaiian Luau (sold out)

    We might not be able to fly to Hawaii as often as we’d like, but there’s no reason we can’t learn to party like we’re there. Hawaii native Sarah Wong will be leading this class showing us how to recreate the barbeque feast that makes up a traditional Hawaiian luau. You’ll make tender kalua pork; lomi lomi salmon (salmon poke); huli huli chicken (Hawaiian teriyaki chicken) and rice; homemade Hawaiian sweet rolls; and haupia, a traditional coconut milk pudding. Grass skirts are welcome!

    This $75 class taught by Sarah Wong will run from 10:30am to 1:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 21 June

    The Whole Fish: Salmon (sold out)

    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, Lisa Nakamura 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 Lisa Nakamura will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 22 June

    Hawaiian Luau (sold out)

    We might not be able to fly to Hawaii as often as we’d like, but there’s no reason we can’t learn to party like we’re there. Hawaii native Sarah Wong will be leading this class showing us how to recreate the barbeque feast that makes up a traditional Hawaiian luau. You’ll make tender kalua pork; lomi lomi salmon (salmon poke); huli huli chicken (Hawaiian teriyaki chicken) and rice; homemade Hawaiian sweet rolls; and haupia, a traditional coconut milk pudding. Grass skirts are welcome!

    This $75 class taught by Sarah Wong will run from 10:30am to 1:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 22 June

    The Whole Fish: Salmon (sold out)

    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, Lisa Nakamura 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 Lisa Nakamura will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 23 June

    Kid's Camp: Exploring Europe through Food and Art (sold out)

    The Pantry and Space to Create are teaming up for another round of summer camp! This year, we’re exploring food and art of Europe. Starting in France, we will learn how to make savory and sweet crepes. After enjoying our homemade lunch we will head to Space to Create to create an Eiffel Tower drawing and study the lighting of Monet’s Haystacks. From there we will head to Germany and cook up soft pretzels with homemade mustard and pork schnitzel. We will build a castle and paint with Paul Klee as our inspiration. In Russia, we will learn how to make cabbage rolls and piroshkies. Then we will create Matryoshka dolls, draw St. Basil’s Cathedral and study Kandinsky. After that, we’ll land in England to make Shepherd’s pie and a summer berry fool. We will make an alphabet sampler, sculpt a tea cup and sketch Big Ben; we will end our tour in Sweden, where we’ll make Swedish meatballs with mashed potatoes and gravy as well as a caramel almond cake. We will end our Europe art tour by creating Dala horses, woven paper heart baskets and water colors of the northern lights.

    This $400 camp for children ages 11-15 runs from June 23rd-27th, from 9:30am-3pm.

    This class is sold out. To be added to the wait list, please click here.

  • 23 June

    The Whole Fish: Salmon (sold out)

    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, Lisa Nakamura 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 Lisa Nakamura will run from 6pm to 10pm.

    This class is sold out. To be added to the wait list, please click here.

  • 24 June

    The Falafel Stand (sold out)

    After spending a year in Egypt to study Arab cuisine, Taylor Cheney has been wowing Seattleites with her pop up restaurant “Babylon By Bus”. Every Monday at La Bete, Taylor shows off her favorite Arab dishes, and has garnered a fan base devoted to solely to her homemade falafels. We’re so excited to welcome her to The Pantry to share her secrets! You’ll learn to make homemade falafel (chickpea fritters) with tahini sauce, torshi (Arab pickles), and homemade pita. You’ll round out your feast with freshly made hummus and shakshuka (tomato and pepper stew with baked eggs).

    This $75 class taught by Taylor Cheney will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 25 June

    The Falafel Stand (sold out)

    After spending a year in Egypt to study Arab cuisine, Taylor Cheney has been wowing Seattleites with her pop up restaurant “Babylon By Bus”. Every Monday at La Bete, Taylor shows off her favorite Arab dishes, and has garnered a fan base devoted to solely to her homemade falafels. We’re so excited to welcome her to The Pantry to share her secrets! You’ll learn to make homemade falafel (chickpea fritters) with tahini sauce, torshi (Arab pickles), and homemade pita. You’ll round out your feast with freshly made hummus and shakshuka (tomato and pepper stew with baked eggs).

    This $75 class taught by Taylor Cheney will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 26 June

    Preserving By The Pint With Marisa McClellan (sold out)

    Join us in welcoming back Marisa McClellan, author of the award-winning blog “Food In Jars,” to celebrate her new cookbook “Preserving By The Pint.” Instead of tackling one huge canning project, in this class she’ll focus on saving numerous smaller batches from farmer’s markets and produce stands, so that you’ll have a wide array of delicious homemade foods to get you through the year. You’ll learn about different techniques for canning, the difference between cold- and hot-pack pickling, how to safely ferment foods at home, and how to get creative with your own canning projects, as you make pickled nectarine slices with cinnamon and star anise; fermented radish slices; honey-sweetened apricot-lavender butter; and mustardy rhubarb chutney. You’ll leave with a couple of your favorite ones, to start off your home preserves collection!

    This $75 class taught by Marisa McClellan will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

  • 27 June

    Badass Bartending: Craft Cocktails For Spring

    Join Anna Wallace, owner of Seattle Seltzer Company, for this herb-focused spring 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 Seuze and fennel cocktail with homemade fennel soda; a green galangal paloma with tequila and cilantro; a lemon verbena last word with homemade “verveine du velay”; and a jasmine junmai with jasmine saké and vermouth.

    This $75 class taught by Anna Wallace will run from 7pm to 10pm.

    I want to reserve spots in this class. When you are ready, continue at the bottom of this page.

  • 28 June

    Field Trip: The Strawberry Harvest (2 Day Class) (sold out)

    Been dreaming of a strawberry-picking excursion but don’t know where to start? Join us for this two-day strawberry extravaganza! The class will start on Saturday, where we’ll all meet in Skagit Valley for a day at Hayton Farms. We’ll pick as many strawberries as we can carry, tour the farm, and have a picnic potluck lunch. On Sunday we’ll meet back at The Pantry, where Rebecca Staffel of Deluxe Foods will teach you what to do with all those berries! You’ll learn how to make jeweled strawberry jam and its variants; quick-pickled strawberries with coriander and allspice; savory strawberry risotto from Lombardy, and a fresh salad with strawberries and orange-tarragon dressing.
    The class fee covers the cost for Sunday’s class, with strawberries available for purchase at Hayton Farms.

    This two-day $90 class taught by Rebecca Staffel will take place all day on June 28th and will run from 10:30am to 1:30pm on June 29th.

    This class is sold out. To be added to the wait list, please click here.

  • 28 June

    Great Pizza At Home

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson 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.

  • 28 June

    Badass Bartending: Craft Cocktails For Spring

    Join Anna Wallace, owner of Seattle Seltzer Company, for this herb-focused spring 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 Seuze and fennel cocktail with homemade fennel soda; a green galangal paloma with tequila and cilantro; a lemon verbena last word with homemade “verveine du velay”; and a jasmine junmai with jasmine saké and vermouth.

    This $75 class taught by Anna Wallace will run from 7pm to 10pm.

    I want to reserve spots in this class. When you are ready, continue at the bottom of this page.

  • 29 June

    Badass Bartending: Craft Cocktails For Spring

    Join Anna Wallace, owner of Seattle Seltzer Company, for this herb-focused spring 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 Seuze and fennel cocktail with homemade fennel soda; a green galangal paloma with tequila and cilantro; a lemon verbena last word with homemade “verveine du velay”; and a jasmine junmai with jasmine saké and vermouth.

    This $75 class taught by Anna Wallace will run from 7pm to 10pm.

    I want to reserve spots in this class. When you are ready, continue at the bottom of this page.

  • 30 June

    Great Pizza At Home (sold out)

    The class we’ve all been waiting for: how to create delicious pizza at home! Brandi Henderson trained on Delancey’s wood-fired oven, and now she’s going to show you how to create perfectly blistered pies in your home oven. You’ll learn how to make pizza dough, how to achieve a slow rise for maximum flavor, how to shape and stretch the dough, and how to successfully transfer your pizzas to and from the oven. We’ll top our pizzas with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables before sitting down to eat them straight from the heat!

    This $80 class taught by Brandi Henderson will run from 6:30pm to 9:30pm.

    This class is sold out. To be added to the wait list, please click here.

July 2014

  • 14 July

    Kid's Camp: Exploring Baking and Art (sold out)

    The Pantry and Space to Create are teaming up for another round of summer camp! This year, we’re exploring the world of baking. Your days will be spent making delicious food while learning the art and science of muffins & cakes, pizza, hand pies, biscuits & cookies and enriched breads. Kids will make devil’s food cake, sausage pizza, parker house rolls, chicken and chorizo empanadas, buttermilk biscuits, oatmeal cookies with marshmallow fluff and much more. After enjoying our homemade lunch we will head to Space to Create to explore the world of baking-related art. We will break out the sewing machines and make oven mitts and aprons, as well as create our own mini storefront with homemade items to fill the shelves.

    This $400 camp for children ages 8-14 runs from July 14th-18th, from 9:30am-3pm.

    This class is sold out. To be added to the wait list, please click here.

August 2014

  • 18 August

    Kid's Camp: Exploring Europe through Food and Art (sold out)

    The Pantry and Space to Create are teaming up for another round of summer camp! This year, we’re exploring food and art of Europe. Starting in France, we will learn how to make savory and sweet crepes. After enjoying our homemade lunch we will head to Space to Create to create an Eiffel Tower drawing and study the lighting of Monet’s Haystacks. From there we will head to Germany and cook up soft pretzels with homemade mustard and pork schnitzel. We will build a castle and paint with Paul Klee as our inspiration. In Russia, we will learn how to make cabbage rolls and piroshkies. Then we will create Matryoshka dolls, draw St. Basil’s Cathedral and study Kandinsky. After that, we’ll land in England to make Shepherd’s pie and a summer berry fool. We will make an alphabet sampler, sculpt a tea cup and sketch Big Ben; we will end our tour in Sweden, where we’ll make Swedish meatballs with mashed potatoes and gravy as well as a caramel almond cake. We will end our Europe art tour by creating Dala horses, woven paper heart baskets and water colors of the northern lights.

    This $400 camp for children ages 8-11 runs from August 18th-22nd, from 9:30am-3pm.

    This class is sold out. To be added to the wait list, please click here.

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    Class Refund Policy

    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.

    Design by Sam T. Schick and the Wandering Works Design Co.