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.
The class we’ve all been waiting for: how to create delicious pizza in your own home! Join pizza aficionado Brandon Pettit as he shows you how to make pizza dough, how to shape and stretch the dough, how to achieve a slow rise for maximum flavor and most importantly: how to cook great pizza in a home oven. We’ll also learn how to top pizza with uncooked tomato sauce, fresh cheeses and various other cured meats and vegetables. Once we’ve baked our pizzas we’ll sit down to enjoy them together.
Taught by Brandon Pettit from 10am to 1pm at a cost of $60.
This class is sold out. To be added to the wait list, please click here.
Join us around the table for a good old-fashioned ice cream social! In this class you’ll learn basic techniques for both French- and American-style ice cream as well as several toppings you can adapt for your own backyard sundae bar! We’ll make roasted-banana ice cream, chocolate-bourbon ice cream, salted caramel sauce, coconut streusel, spicy cashew brittle, and homemade ice cream cones.
Brandi Henderson and Olaiya Land will teach this $55, which runs 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 us around the table for a good old-fashioned ice cream social! In this class you’ll learn basic techniques for both French- and American-style ice cream as well as several toppings you can adapt for your own backyard sundae bar! We’ll make roasted-banana ice cream, chocolate-bourbon ice cream, salted caramel sauce, coconut streusel, spicy cashew brittle, and homemade ice cream cones.
Brandi Henderson and Olaiya Land will teach this $55, which runs 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.
Learn how to grow herbs and infuse their flavor into your everyday recipes! In this 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 lunch on: spring greens salad with chive blossom vinaigrette; white bean and roasted squash salad with with cilantro pesto, strawberries and cream with rose geranium sugar; fresh mint and lemon verbena tisane.
This $60 class will be taught by Willi Galloway and 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 grow herbs and infuse their flavor into your everyday recipes! In this 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 lunch on: spring greens salad with chive blossom vinaigrette; white bean and roasted squash salad with with cilantro pesto, strawberries and cream with rose geranium sugar; fresh mint and lemon verbena tisane.
This $60 class will be taught by Willi Galloway and 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 Ashley Rodriguez of the award winning blog Not Without Salt, you'll explore the world of homemade doughs and stuffed foods: three-cheese ravioli with braised tomato sauce, pork and chive dumplings with sweet chili dipping sauce, and homemade jam and nutella pop-tarts. Each ticket purchase is for two students: one parent and one child between the ages of 6-12.
Taught by Ashley Rodriguez at a cost of $90 for two students, this class will run from 3pm to 6pm.
This class is sold out. To be added to the wait list, please click here.
One of our favorite butchers, Sarah Wong, is back with another set of fantastic charcuterie classes! In this hands-on workshop she’ll show you how to make some of her favorite pork-based pâtés and terrines: pâté de campagne, rillettes, fricandeux, and pork belly confit. You’ll also make a couple of stellar accompaniments for all the porky goodness: lavendar-kumquat marmalade and pickled rhubarb. Be sure to check out her other charcuterie class in June focusing on pâtés and terrines made from duck!
Sarah Wong will be teaching this $75 workshop that runs from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
One of our favorite butchers, Sarah Wong, is back with another set of fantastic charcuterie classes! In this hands-on workshop she’ll show you how to make some of her favorite pork-based pâtés and terrines: pâté de campagne, rillettes, fricandeux, and pork belly confit. You’ll also make a couple of stellar accompaniments for all the porky goodness: lavendar-kumquat marmalade and pickled rhubarb. Be sure to check out her other charcuterie class in June focusing on pâtés and terrines made from duck!
Sarah Wong will be teaching this $75 workshop that runs from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Join Poncharee Kounpungchart and Wiley Frank, owners of Little Uncle, a roving food business devoted to the traditions of roots Thai cuisine, in this workshop on making Thai Curries at home! PK and Wiley have spent much time in Thailand hitting up any grandma, auntie or streetside vendor to discover what makes Thai cuisine tick. From the most well known curry paste, prik geng deng (red curry paste), you will prepare phad phet tofu (spicy tofu stir fry with bamboo) and gra chai and geng deng gai (red coconut curry with chicken). You will also learn how to make geng liang (pungeant shrimp paste and seasonal vegetable curry) and geng jud gradook moo (clear curry with pork ribs). For dessert you will make geng buet fuk tong (pumpkin stewed in fresh coconut milk). You’ll learn where and how to source your ingredients, how to grind your own curry pastes and how to prepare fresh coconut milk.
This $75 class taught by Poncharee Kounpungchart and Wiley Frank will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Join Poncharee Kounpungchart and Wiley Frank, owners of Little Uncle, a roving food business devoted to the traditions of roots Thai cuisine, in this workshop on making Thai Curries at home! PK and Wiley have spent much time in Thailand hitting up any grandma, auntie or streetside vendor to discover what makes Thai cuisine tick. From the most well known curry paste, prik geng deng (red curry paste), you will prepare phad phet tofu (spicy tofu stir fry with bamboo) and gra chai and geng deng gai (red coconut curry with chicken). You will also learn how to make geng liang (pungeant shrimp paste and seasonal vegetable curry) and geng jud gradook moo (clear curry with pork ribs). For dessert you will make geng buet fuk tong (pumpkin stewed in fresh coconut milk). You’ll learn where and how to source your ingredients, how to grind your own curry pastes and how to prepare fresh coconut milk.
This $75 class taught by Poncharee Kounpungchart and Wiley Frank will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Join Poncharee Kounpungchart and Wiley Frank, owners of Little Uncle, a roving food business devoted to the traditions of roots Thai cuisine, in this workshop on making Thai Curries at home! PK and Wiley have spent much time in Thailand hitting up any grandma, auntie or streetside vendor to discover what makes Thai cuisine tick. From the most well known curry paste, prik geng deng (red curry paste), you will prepare phad phet tofu (spicy tofu stir fry with bamboo) and gra chai and geng deng gai (red coconut curry with chicken). You will also learn how to make geng liang (pungeant shrimp paste and seasonal vegetable curry) and geng jud gradook moo (clear curry with pork ribs). For dessert you will make geng buet fuk tong (pumpkin stewed in fresh coconut milk). You’ll learn where and how to source your ingredients, how to grind your own curry pastes and how to prepare fresh coconut milk.
This $75 class taught by Poncharee Kounpungchart and Wiley Frank will run from 6:30pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Finally had you’re 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 fava bean crostini with mint and pecorino; spring leek and morel saute; homemade lemon gnocchi with asparagus and peas in a lemon cream sauce; and Italian lemon ricotta cheesecake with roasted rhubarb and vanilla bean compote.
This $60 class will be taught by Brandi Henderson and Olaiya Land and will take place from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Finally had you’re 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 fava bean crostini with mint and pecorino; spring leek and morel saute; homemade lemon gnocchi with asparagus and peas in a lemon cream sauce; and Italian lemon ricotta cheesecake with roasted rhubarb and vanilla bean compote.
This $60 class will be taught by Brandi Henderson and Olaiya Land and will take place from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Finally had you’re 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 fava bean crostini with mint and pecorino; spring leek and morel saute; homemade lemon gnocchi with asparagus and peas in a lemon cream sauce; and Italian lemon ricotta cheesecake with roasted rhubarb and vanilla bean compote.
This $60 class will be taught by Brandi Henderson and Olaiya Land and will take place from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
In this class Jeffrey Bergman will introduce you to some of his favorite heirloom beans, grains and legumes. He’ll show you how to source, store and cook them as well as how to transform these pantry staples into delicious dishes that can be part of a vegetarian feast or a side dish to grilled meats, fish or poultry. You’ll learn how to source and cook Chickpeas, Zofino beans, Farro, Epeautre, Lentils, dried Fava Beans and red rice from the Camargue as you make: warm chickpea salad with lemon, tremiti olives, capers and radishes; farro salad with fennel, arugula and pecorino; dried fava bean spread with grilled levain; red rice with almonds, dried figs and spring onions; and epeautre risotto with artichokes and peas.
This $60 class taught by Jeffrey Bergman will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
In this class Jeffrey Bergman will introduce you to some of his favorite heirloom beans, grains and legumes. He’ll show you how to source, store and cook them as well as how to transform these pantry staples into delicious dishes that can be part of a vegetarian feast or a side dish to grilled meats, fish or poultry. You’ll learn how to source and cook Chickpeas, Zofino beans, Farro, Epeautre, Lentils, dried Fava Beans and red rice from the Camargue as you make: warm chickpea salad with lemon, tremiti olives, capers and radishes; farro salad with fennel, arugula and pecorino; dried fava bean spread with grilled levain; red rice with almonds, dried figs and spring onions; and epeautre risotto with artichokes and peas.
This $60 class taught by Jeffrey Bergman will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
What could be better than waking up to freshly baked goodness? Learning how to do it without waking up at the crack of dawn! Join Brandi in this class that celebrates the best meal of the day: breakfast. She’ll teach you basic baking techniques with some of her favorite recipes for entertaining a morning crowd: flakey lemon blueberry scones, crispy oatmeal cookie granola, sticky caramel pecan buns with sea salt, and roasted poblano and serrano ham corn pudding.
This $60 class taught by Brandi Henderson will run from 10:30am to 1:30pm.
This class is sold out. To be added to the wait list, please click here.
What could be better than waking up to freshly baked goodness? Learning how to do it without waking up at the crack of dawn! Join Brandi Henderson in this class that celebrates the best meal of the day: breakfast. She’ll teach you basic baking techniques with some of her favorite recipes for entertaining a morning crowd: flakey lemon blueberry scones, crispy oatmeal cookie granola, sticky caramel pecan buns with sea salt, and roasted poblano and serrano ham corn pudding.
This $60 class taught by Brandi Henderson will run from 10:30am to 1:30pm.
This class is sold out. To be added to the wait list, please click here.
Join us in welcoming Marisa McClellan, author of the award winning blog and soon to be released cookbook “Food in Jars”. She will teach you an array of canning techniques, the difference between cold and hot pack pickling, flawless jelly-making, and how to get creative with your own canning projects. You’ll make gingered pickled sugar snap peas, slightly spicy pickled asparagus, rosemary rhubarb jelly and strawberry vanilla jam. You’ll leave with your very own jar of goodness!
This $65 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.
Join us in welcoming Marisa McClellan, author of the award winning blog and soon to be released cookbook “Food in Jars”. She will teach you an array of canning techniques, the difference between cold and hot pack pickling, flawless jelly-making, and how to get creative with your own canning projects. You’ll make gingered pickled sugar snap peas, slightly spicy pickled asparagus, rosemary rhubarb jelly and strawberry vanilla jam. You’ll leave with your very own jar of goodness!
This $65 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.
One of our favorite butchers, Sarah Wong, is back with another set of fantastic charcuterie classes! In this hands-on workshop she’ll show you how to make some of her favorite duck-based pâtés and terrines: classic duck confit with new potatoes cooked in duck fat, duck bresaola with Rioja-balsamic gastrique, duck liver pâté with shaved radish and fennel, and mason jar pâté with cherry mostarda. Be sure to check out her other pork-based charcuterie class in May!
Sarah Wong will be teaching this $75 workshop that runs from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
One of our favorite butchers, Sarah Wong, is back with another set of fantastic charcuterie classes! In this hands-on workshop she’ll show you how to make some of her favorite duck-based pâtés and terrines: classic duck confit with new potatoes cooked in duck fat, duck bresaola with Rioja-balsamic gastrique, duck liver pâté with shaved radish and fennel, and mason jar pâté with cherry mostarda. Be sure to check out her other pork-based charcuterie class in May!
Sarah Wong will be teaching this $75 workshop that runs from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Dream of being a pizzaiolo? Looking for a place where you can geek out over the perfect pie? Come to this advanced pizza workshop and learn how to create Delancey-style pizza for your friends! Join pizza aficionado Brandon Pettit as he shows you how to make pizza dough, how to shape and stretch the dough and how to achieve a slow rise for maximum flavor. Brandon will teach you how to cook pizza in Delancey’s wood-fired oven as well as how to make spectacular grilled pizza. You’ll learn how to top pizza with uncooked tomato sauce, fresh cheeses, cured meats and vegetables. You’ll also make your own pizzas in the wood-fired oven and sit down to enjoy them with antipasti and a glass of wine.
Taught by Brandon Pettit from 10am to 2pm at a cost of $85.
This class is sold out. To be added to the wait list, please click here.
Just in time for grilling season, we’re learning how to make classic fresh sausage at home! Sarah Wong, our favorite butcher at large will be teaching the basics about ingredients and ratios, as well as how to get the flavor, texture, and consistency that you’re after. You’ll make Bratwurst sausage, Portuguese sausage, hot Italian sausage and sweet Italian sausage and leave with the knowledge to start developing your own sausage recipes! We’ll grill up the sausages at te end of class and enjoy them homemade spicy ketchup, homemade mustard and quick-pickled onions.
This $80 class taught by Sarah Wong will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Just in time for grilling season, we’re learning how to make classic fresh sausage at home! Sarah Wong, our favorite butcher at large will be teaching the basics about ingredients and ratios, as well as how to get the flavor, texture, and consistency that you’re after. You’ll make Bratwurst sausage, Portuguese sausage, hot Italian sausage and sweet Italian sausage and leave with the knowledge to start developing your own sausage recipes! We’ll grill up the sausages at te end of class and enjoy them homemade spicy ketchup, homemade mustard and quick-pickled onions.
This $80 class taught by Sarah Wong will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Ever opened your fridge to find an assortment of ingredients you’re not quite sure how to coax into a meal? Wish you had more confidence cooking without a recipe? Take your cooking to the next level in this class! Each student will choose one ingredient for the evenings’ meal. In class, we’ll figure out how to pull it all together into a delicious dinner! We'll discuss how to effectively combine flavors as well as how to use acid, salt and fat to make those flavors sing. You’ll leave with the confidence to freestyle in the kitchen and throw a meal together in no time!
Olaiya Land will teach this $60 class, which runs from 6:30-9:30pm.
This class is sold out. To be added to the wait list, please click here.
Ever opened your fridge to find an assortment of ingredients you’re not quite sure how to coax into a meal? Wish you had more confidence cooking without a recipe? Take your cooking to the next level in this class! Each student will choose one ingredient for the evenings’ meal. In class, we’ll figure out how to pull it all together into a delicious dinner! We'll discuss how to effectively combine flavors as well as how to use acid, salt and fat to make those flavors sing. You’ll leave with the confidence to freestyle in the kitchen and throw a meal together in no time!
Olaiya Land will teach this $60 class, which runs from 6:30-9:30pm.
This class is sold out. To be added to the wait list, please click here.
Ever opened your fridge to find an assortment of ingredients you’re not quite sure how to coax into a meal? Wish you had more confidence cooking without a recipe? Take your cooking to the next level in this class! Each student will choose one ingredient for the evenings’ meal. In class, we’ll figure out how to pull it all together into a delicious dinner! We'll discuss how to effectively combine flavors as well as how to use acid, salt and fat to make those flavors sing. You’ll leave with the confidence to freestyle in the kitchen and throw a meal together in no time!
Olaiya Land will teach this $60 class, which runs from 6:30-9:30pm.
This class is sold out. To be added to the wait list, please click here.
Because everyone knows that the dumplings are the best part! In this class, local chef Kathleen Khoo will teach the basics of making Asian Dumplings at home. You’ll learn how to make from scratch the basic dumpling dough as well as a variety of delicious fillings. 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 Shuijiao (pork and Napa cabbage water dumplings), Gyoza (pan fried Japanese pork and shrimp pot stickers), Zhao Won Ton (deep fried pork and shrimp wontons), and Siu Mai (steamed open faced pork and shrimp dumplings) as well as meatless variations that include shredded carrots, and water chestnuts. Lastly, Kathleen will show you how to best pair your dumpling with a variety of homemade sauces: spicy soy sauce, sweet and spicy sauce, and hoisin sauce.
This $60 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.
Because everyone knows that the dumplings are the best part! In this class, local chef Kathleen Khoo will teach the basics of making Asian Dumplings at home. You’ll learn how to make from scratch the basic dumpling dough as well as a variety of delicious fillings. 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 Shuijiao (pork and Napa cabbage water dumplings), Gyoza (pan fried Japanese pork and shrimp pot stickers), Zhao Won Ton (deep fried pork and shrimp wontons), and Siu Mai (steamed open faced pork and shrimp dumplings) as well as meatless variations that include shredded carrots, and water chestnuts. Lastly, Kathleen will show you how to best pair your dumpling with a variety of homemade sauces: spicy soy sauce, sweet and spicy sauce, and hoisin sauce.
This $60 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.
Summer is here and it’s time to fire up the grill! In this class, Olaiya will teach you how to source top-quality steaks and choose the best cooking method for your favorite cuts. You’ll learn how to dry-brine, marinate, sear and slow-cook different cuts of steak including strip, ribeye, sirloin and hanger. Olaiya will also show you how to make several compound butters and spice rubs to sex-up your freshly-grilled steaks. You’ll leave with the skills to make you a backyard grill master!
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.
Summer is here and it’s time to fire up the grill! In this class, Olaiya will teach you how to source top-quality steaks and choose the best cooking method for your favorite cuts. You’ll learn how to dry-brine, marinate, sear and slow-cook different cuts of steak including strip, ribeye, sirloin and hanger. Olaiya will also show you how to make several compound butters and spice rubs to sex-up your freshly-grilled steaks. You’ll leave with the skills to make you a backyard grill master!
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.
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 the best ingredients summer has to offer: fresh, local berries. With a smaller class size that allows for one-on-one attention, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking and troubleshooting common pie problems. The menu will include Raspberry Pie with Almond Streusel, Blueberry Lattice Pie and Rhubarb Cream Cheese Pie with Fresh Strawberries. A light summer 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 $95 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.
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 the best ingredients summer has to offer: fresh, local berries. With a smaller class size that allows for one-on-one attention, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking and troubleshooting common pie problems. The menu will include Raspberry Pie with Almond Streusel, Blueberry Lattice Pie and Rhubarb Cream Cheese Pie with Fresh Strawberries. A light summer lunch will be served, leaving room for all that yummy dessert and each student will leave with a whole pie that they made themselves!
This $95 class taught by Brandi Henderson will run from 11am to 3:30pm.
This class is sold out. To be added to the wait list, please click here.
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 the best ingredients summer has to offer: fresh, local berries. With a smaller class size that allows for one-on-one attention, you’ll learn techniques for achieving flakey dough, rolling and shaping crusts, proper baking and troubleshooting common pie problems. The menu will include Raspberry Pie with Almond Streusel, Blueberry Lattice Pie and Rhubarb Cream Cheese Pie with Fresh Strawberries. A light summer lunch will be served, leaving room for all that yummy dessert and each student will leave with a whole pie that they made themselves!
This $95 class taught by Brandi Henderson will run from 11am to 3:30pm.
This class is sold out. To be added to the wait list, please click here.
Know how to bake with wheat, but not sure where to start with baking gluten-free? Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking and the upcoming book, Gluten-Free Baking For the Holidays, as she explains the secrets behind creating exceptional gluten-free baked goods. The right ingredients, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. In this class you will revisit the basics of classic wheat baking in order to understand the challenges and foundations of gluten-free baking as you learn to make featherlight buttermilk biscuits, a summer berry cake, French baguettes, and gougeres. 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 $65 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.
We will travel the Americas through food and art. Our mornings will be spent cooking at The Pantry at Delancey. After lunch the kids will join the teachers at Space to Create to explore the art of the Americas.
We'll start in our homeland of the United States and learn how to make cheeseburger sliders with homemade buns and mixed berry hand pies. After lunch we will emulate the wonderful world of Dr. Seuss through pen and paper then explore the wonders of Andy Warhol through print-making. After the United States we'll head to Mexico and cook up carnitas tacos with homemade tortillas, salsa and horchata, and then pinata and Huichol yarn pictures inspired by Mexican folk art. Next is Jamaica, where we'll learn how to make Jamaican jerk chicken and coconut cake, as well as colorful jewelry and wrapped friendship bracelets. After that, we'll land in Peru to make arroz con pollo and the cookies they are famous for: alfajores. We'll learn the arts of the Incan Empire while felting a pouch and painting clay beads. We'll end our tour in Brazil, where we'll learn about the tradition of churrasco - Brazilian barbeque, and their classic confection, the brigadeiro. Afterwards we will make musical instruments, whimsical 3-D animals and quaint landscapes.
This camp runs every day, July 16th-20th, from 9:30am to 3:00pm. Ages: 8-11. Purchase spots in our summer camp through Space to Create. Vegetarian option with advance notice.
Know how to bake with wheat, but not sure where to start with baking gluten-free? Join Jeanne Sauvage, author of the blog Art of Gluten-Free Baking and the upcoming book, Gluten-Free Baking For the Holidays, as she explains the secrets behind creating exceptional gluten-free baked goods. The right ingredients, techniques, and equipment are crucial to creating baked items that taste just like you remember goodies baked with wheat to taste. In this class you will revisit the basics of classic wheat baking in order to understand the challenges and foundations of gluten-free baking as you learn to make featherlight buttermilk biscuits, a summer berry cake, French baguettes, and gougeres. 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 $65 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.
Learn the ins and outs of Seattle area spirits with A. J. Rathbun, mixologist and raconteur extraordinaire. Join A. J. for an evening devoted to the best booze our fine city has to offer. He’ll showcase local spirits as he teaches us bartending basics and how to mix up both original and classic cocktails such as The Rebecca, The Earl of 15th Avenue, The Oriental and The Alexander.
This $70 class taught by A.J. Rathbun will run from 7pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Learn how to make jam with visiting chef Rachel Saunders, owner of Blue Chair Fruit and author of the James Beard Award-nominated Blue Chair Jam Cookbook. In this four-hour introductory class, Rachel takes you through the jam-making process from start to finish, with a special focus on the world of berries. We will cook four different berry jams, including at least one multiple-berry jam. Our focus will be on the characteristics of different berries and how these characteristics 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 the jam accurately for doneness. At the end of class you will receive four jars of jam to take home!
This $140 class taught by Rachel Saunders will run from 10am to 2pm.
This class is sold out. To be added to the wait list, please click here.
Learn the ins and outs of Seattle area spirits with A. J. Rathbun, mixologist and raconteur extraordinaire. Join A. J. for an evening devoted to the best booze our fine city has to offer. He’ll showcase local spirits as he teaches us bartending basics and how to mix up both original and classic cocktails such as The Rebecca, The Earl of 15th Avenue, The Oriental and The Alexander.
This $70 class taught by A.J. Rathbun will run from 7pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Learn how to make jam with visiting chef Rachel Saunders, owner of Blue Chair Fruit and author of the James Beard Award-nominated Blue Chair Jam Cookbook. In this 4-hour intermediate-advanced class, Rachel will help you explore how to create complex jams using a single-fruit jam as a starting point. We will examine how to incorporate outside flavorings (such as herbs and liqueurs) and how to combine a base fruit with secondary and tertiary fruits, 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 jam to take
home!
This $140 class taught by Rachel Saunders will run from 10am to 2pm.
This class is sold out. To be added to the wait list, please click here.
In this two-hour demo-style class, Rachel takes you through the jam-making process from start to finish. We will cook two different jams, one single-fruit and one mixed-fruit. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. 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 the jam accurately for doneness. You will receive two jars of jam to take home!
This $85 class taught by Rachel Saunders will run from 6:30pm to 9pm.
This class is sold out. To be added to the wait list, please click here.
In this four-hour introductory class, Rachel takes you through the jam-making process from start to finish, with a special focus on the world of stone fruits - including some special varieties from her California kitchen! We will cook four different stone fruit jams, including at least one mixed-fruit jam. Our focus will be on the physical and flavor characteristics of different stone fruits and how to obtain the best results from each. 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 the jam accurately for doneness. At the end of class you will receive four jars of jam to take home!
This $140 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.
Come explore the next wave of Thai cooking with the uber-talented chef and author, Becky Selengut. Becky will guide you through the vibrant flavors of the street food of Thailand, show you how to source key ingredients locally and re-create the authentic flavors of Thailand at home. You’ll make: Mieng Kahm (spicy stuffed betel leaves), Chiang Mai Khao soi needles with duck and homemade pickled mustard greens, grilled squid with tamarind, and Thai fried chicken with sticky rice and homemade sweet chile sauce.
This $65 class taught by Becky Selengut will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Come explore the next wave of Thai cooking with the uber-talented chef and author, Becky Selengut. Becky will guide you through the vibrant flavors of the street food of Thailand, show you how to source key ingredients locally and re-create the authentic flavors of Thailand at home. You’ll make: Mieng Kahm (spicy stuffed betel leaves), Chiang Mai Khao soi needles with duck and homemade pickled mustard greens, grilled squid with tamarind, and Thai fried chicken with sticky rice and homemade sweet chile sauce.
This $65 class taught by Becky Selengut will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Come learn to make the perfect salad for those summer days when it’s just too hot to cook! Olaiya will go over different types of salad greens and summer vegetables perfect for the salad bowl. You’ll also learn how to make a citrus dressing, a classic vinaigrette, and a cream-based dressing, which we’ll use to make a composed salade niçoise; a tossed west coast garden salad with green goddess dressing; and a toasted quinoa salad with grilled summer vegetables, walnuts and basil.
This $65 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.
Come learn to make the perfect salad for those summer days when it’s just too hot to cook! Olaiya will go over different types of salad greens and summer vegetables perfect for the salad bowl. You’ll also learn how to make a citrus dressing, a classic vinaigrette, and a cream-based dressing, which we’ll use to make a composed salade niçoise; a tossed west coast garden salad with green goddess dressing; and a toasted quinoa salad with grilled summer vegetables, walnuts and basil.
This $65 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.
In this two-day workshop, Don Reed will lead you through the steps of cheesemaking. On the first day you will start with cultured butter, learning how to culture and ripen milk. Next He will teach you how to use rennet and pasteurize raw milk while making cream cheese. You will then learn how to break and cut curds by making a block of goat’s milk feta. You will finish the class by making Havarti, with a lesson on washing, cooking and pressing curds. On the second day Don will teach you to finish your freshly made dairy products: chilling and churning the butter; draining the cream cheese; brining and salting the feta and havarti. Each student will leave with a sampling of the butter and cheeses made in class.
This 2-day workshop taught by Don Reed will cost $150 and run from 6pm to 10pm on August 13th and 14th.
This class is sold out. To be added to the wait list, please click here.
We are super excited to welcome Fouzia Bekkar, who will be joining us from Casablanca to share some of her favorite Moroccan specialties! In this class, we’ll go beyond the well-known Moroccan tagine and couscous to explore some sweet and savory dishes you might not have encountered before. We’ll make tangia, a slow-ccoked stew of lamb, saffron and preserved lemon; seafood-stuffed meloui, a flaky Moroccan crepe; an array of summer salads including, Taktouka, a tomato and green pepper salad; Zaalouk, a slow-roasted eggplant salad; beets with honey, argan oil, goat cheese and sesame; and an onion and raisin pickle. We’ll finish the meal off with M’hanncha, a snake-shaped cake of flaky dough stuffed with sweet almond paste.
This $75 class taught by Fouzia Bekkar will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
We are super excited to welcome Fouzia Bekkar, who will be joining us from Casablanca to share some of her favorite Moroccan specialties! In this class, we’ll go beyond the well-known Moroccan tagine and couscous to explore some sweet and savory dishes you might not have encountered before. We’ll make tangia, a slow-ccoked stew of lamb, saffron and preserved lemon; seafood-stuffed meloui, a flaky Moroccan crepe; an array of summer salads including, Taktouka, a tomato and green pepper salad; Zaalouk, a slow-roasted eggplant salad; beets with honey, argan oil, goat cheese and sesame; and an onion and raisin pickle. We’ll finish the meal off with M’hanncha, a snake-shaped cake of flaky dough stuffed with sweet almond paste.
This $75 class taught by Fouzia Bekkar will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Picnic season is here! Break out your picnic basket and head outside for an al fresco menu of unexpected flavors. Join Kari Brunson as she teaches you how to source the best local ingredients and transform them into an awesome spread for a sunny day: potted chicken liver mousse, pickled Washington cherries, homemade spicy whole-grain mustard, heirloom tomato salad with cucumber and mint, hard lemon tea with bourbon.
This $65 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.
We will travel the Americas through food and art. Our mornings will be spent cooking at The Pantry at Delancey. After lunch the kids will join the teachers at Space to Create to explore the art of the Americas.
We'll start in our homeland of the United States and learn how to make cheeseburger sliders with homemade buns and mixed berry hand pies. After lunch we will emulate the wonderful world of Dr. Seuss through pen and paper then explore the wonders of Andy Warhol through print-making. After the United States we'll head to Mexico and cook up carnitas tacos with homemade tortillas, salsa and horchata, and then pinata and Huichol yarn pictures inspired by Mexican folk art. Next is Jamaica, where we'll learn how to make Jamaican jerk chicken and coconut cake, as well as colorful jewelry and wrapped friendship bracelets. After that, we'll land in Peru to make arroz con pollo and the cookies they are famous for: alfajores. We'll learn the arts of the Incan Empire while felting a pouch and painting clay beads. We'll end our tour in Brazil, where we'll learn about the tradition of churrasco - Brazilian barbeque, and their classic confection, the brigadeiro. Afterwards we will make musical instruments, whimsical 3-D animals and quaint landscapes.
This camp runs every day, August 20th-24th, from 9:30am to 3:00pm. Ages: 12-15. Purchase spots in our summer camp through Space to Create. Vegetarian option with advance notice.
We are happy to welcome back student-favorite, Sureyya Gokeri, for another class on the food of her native Turkey. In this class, Sureyya will take you on a tour of the Eastern Mediterranean, sharing the delicacies enjoyed along the Turkish coast: midye tava (stuffed mussels), calamari salatasi (calamari salad with garlic and herbs), imam bayildi (roasted eggplant stuffed with garlic and Anaheim peppers in a spicy tomato sauce), and mucver (zucchini and dill fritters with feta cheese).
This $65 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.
We are happy to welcome back student-favorite, Sureyya Gokeri, for another class on the food of her native Turkey. In this class, Sureyya will take you on a tour of the Eastern Mediterranean, sharing the delicacies enjoyed along the Turkish coast: midye tava (stuffed mussels), calamari salatasi (calamari salad with garlic and herbs), imam bayildi (roasted eggplant stuffed with garlic and Anaheim peppers in a spicy tomato sauce), and mucver (zucchini and dill fritters with feta cheese).
This $65 class taught by Sureyya Gokeri will run from 6:30pm to 9:30pm.
This class is sold out. To be added to the wait list, please click here.
Join Brandi Henderson in this class celebrating the abundant summer fruit in the Pacific Northwest, as you learn to create simple and rustic desserts perfect for any occasion. She’ll teach her summer favorites based around magical combination of fresh fruit at the peak of it’s season, and the many varieties of flakey and crumbly doughs. You’ll make a blueberry cornmeal cobbler, caramel peach slump, gingered pear and raspberry pandowdy, cherry almond oat crisp, and mixed berry and lemon shortcakes.
This $65 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.
Join Brandi Henderson in this class celebrating the abundant summer fruit in the Pacific Northwest, as you learn to create simple and rustic desserts perfect for any occasion. She’ll teach her summer favorites based around magical combination of fresh fruit at the peak of it’s season, and the many varieties of flakey and crumbly doughs. You’ll make a blueberry cornmeal cobbler, caramel peach slump, gingered pear and raspberry pandowdy, cherry almond oat crisp, and mixed berry and lemon shortcakes.
This $65 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.
Join Brandi Henderson in this class celebrating the abundant summer fruit in the Pacific Northwest, as you learn to create simple and rustic desserts perfect for any occasion. She’ll teach her summer favorites based around magical combination of fresh fruit at the peak of it’s season, and the many varieties of flakey and crumbly doughs. You’ll make a blueberry cornmeal cobbler, caramel peach slump, gingered pear and raspberry pandowdy, cherry almond oat crisp, and mixed berry and lemon shortcakes.
This $65 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.
Wondering what to do with that Soda Stream you got for Christmas? Looking for refreshing and delicious non-alcoholic beverage options that don’t contain artificial sweeteners and corn syrup? Join Ben Thompson, a Ballard-based beverage enthusiast, as he teaches you how to craft a wide variety of soda syrups and drinking vinegars to quench your thirst during the fleeting Seattle summer. You will learn some of Ben’s favorites including: honey cardamom soda, ancho chili soda, and celery soda, as well as blueberry shrub and pineapple rosemary shrub. You will learn both the hot and cold method of shrub production, how to create soda concentrates, and recipes for using these concentrates in alcoholic and non-alcoholic drinks.
This $60 class taught by Ben Thompson will run from 7pm to 9:30pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
We are so excited to welcome Grant Carter, owner of Bitterroot BBQ, one of the hottest restaurants to open in downtown Ballard this year. Grant will be teaching all the secrets for creating perfectly moist and flavorful BBQ at home: which cuts of meat are best for the smoker, and techniques for brining and dry rubs. You’ll learn about the different regional styles of BBQ in the Unites States as you make smoked pork butt and smoked chicken, as well as the classic sauces to accompany them: sweet and spicy BBQ sauce, mustard sauce, and vinegar sauce.
This $85 class taught by Grant Carter will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
We are so excited to welcome Grant Carter, owner of Bitterroot BBQ, one of the hottest restaurants to open in downtown Ballard this year. Grant will be teaching all the secrets for creating perfectly moist and flavorful BBQ at home: which cuts of meat are best for the smoker, and techniques for brining and dry rubs. You’ll learn about the different regional styles of BBQ in the Unites States as you make smoked pork butt and smoked chicken, as well as the classic sauces to accompany them: sweet and spicy BBQ sauce, mustard sauce, and vinegar sauce.
This $85 class taught by Grant Carter will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
There are many ways of approaching a subject in the food writing world, and in this writing workshop James Beard award-winning food writer Sara Dickerman will illustrate different strategies for telling a compelling food story: including memoir, investigative reporting, and good old practical kitchen advice. You will take part in writing exercises and also examine and discuss several brief writing samples (reading materials provided before the class), to explore the ways that a strong point of view makes food writing that matters. A final question and answer session will help aspiring food writers focus on the next steps to take towards their own writing goals.
This $85 class taught by Sara Dickerman 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.
Need ideas for that bumper crop of tomatoes you always have in your garden? Or simply tempted by all the gorgeous heirloom tomatoes at the farmers market? Let Janelle Maiocco, the talented voice behind the Talk of Tomatoes blog, inspire you with ideas for putting peak-of-season tomatoes to use. She’ll teach you the basics of de-seeding, skinning and preserving tomatoes though canning and dehydrating. Then you’ll make: bruschetta with fresh heirloom tomatoes, sun-dried tomato pesto, slow-roasted tomatoes, canned tomato sauce, gazpacho with summer vegetables, tomato and eggplant feta gratin, and a fresh tomato Bloody Mary.
This $70 class taught by Janelle Maiocco will run from 6:00pm to 10:00pm.
This class is sold out. To be added to the wait list, please click here.
Need ideas for that bumper crop of tomatoes you always have in your garden? Or simply tempted by all the gorgeous heirloom tomatoes at the farmers market? Let Janelle Maiocco, the talented voice behind the Talk of Tomatoes blog, inspire you with ideas for putting peak-of-season tomatoes to use. She’ll teach you the basics of de-seeding, skinning and preserving tomatoes though canning and dehydrating. Then you’ll make: bruschetta with fresh heirloom tomatoes, sun-dried tomato pesto, slow-roasted tomatoes, canned tomato sauce, gazpacho with summer vegetables, tomato and eggplant feta gratin, and a fresh tomato Bloody Mary.
This $70 class taught by Janelle Maiocco will run from 6:00pm to 10:00pm.
This class is sold out. To be added to the wait list, please click here.
Need ideas for that bumper crop of tomatoes you always have in your garden? Or simply tempted by all the gorgeous heirloom tomatoes at the farmers market? Let Janelle Maiocco, the talented voice behind the Talk of Tomatoes blog, inspire you with ideas for putting peak-of-season tomatoes to use. She’ll teach you the basics of de-seeding, skinning and preserving tomatoes though canning and dehydrating. Then you’ll make: bruschetta with fresh heirloom tomatoes, sun-dried tomato pesto, slow-roasted tomatoes, canned tomato sauce, gazpacho with summer vegetables, tomato and eggplant feta gratin, and a fresh tomato Bloody Mary.
This $70 class taught by Janelle Maiocco will run from 6:00pm to 10:00pm.
This class is sold out. To be added to the wait list, please click here.
Join Brandi and Olaiya as they team up to take you on a culinary tour of the South! In this hands-on workshop, you’ll learn to make some of the classic dishes that are the pride of Dixie: buttermilk brined fried chicken, homemade hot sauce, sweet corn succotash with fried green tomatoes, buttermilk biscuits, and Brandi’s own bourbon pecan praline.
This $70 class taught by Brandi Henderson and Olaiya Land will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Join Brandi and Olaiya as they team up to take you on a culinary tour of the South! In this hands-on workshop, you’ll learn to make some of the classic dishes that are the pride of Dixie: buttermilk brined fried chicken, homemade hot sauce, sweet corn succotash with fried green tomatoes, buttermilk biscuits, and Brandi’s own bourbon pecan praline.
This $70 class taught by Brandi Henderson and Olaiya Land will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
Join Brandi and Olaiya as they team up to take you on a culinary tour of the South! In this hands-on workshop, you’ll learn to make some of the classic dishes that are the pride of Dixie: buttermilk brined fried chicken, homemade hot sauce, sweet corn succotash with fried green tomatoes, buttermilk biscuits, and Brandi’s own bourbon pecan praline.
This $70 class taught by Brandi Henderson and Olaiya Land will run from 6pm to 10pm.
This class is sold out. To be added to the wait list, please click here.
In this class, we’ll explore the wines of our own backyard! Washington produces amazing wine and Sean Sullivan, wine enthusiast and author of Washington Wine Report, invites you to discover what makes our wines so special. We’ll learn about Washington’s key growing regions and how they make great wine. We’ll also discuss the basics of how to taste and talk about wine while sampling some of our great state’s best bottles.
This $65 class taught by Sean Sullivan will run from 7pm to 9pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
In this class, we’ll explore the wines of our own backyard! Washington produces amazing wine and Sean Sullivan, wine enthusiast and author of Washington Wine Report, invites you to discover what makes our wines so special. We’ll learn about Washington’s key growing regions and how they make great wine. We’ll also discuss the basics of how to taste and talk about wine while sampling some of our great state’s best bottles.
This $65 class taught by Sean Sullivan will run from 7pm to 9pm.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
He’s the technology fanatic. She’s the introspective artist. They both make beautiful photos. In this unique six hour workshop, taught by a husband and wife team, you’ll get a thorough look at food photography. We’ll go over the fundamentals of food photography; how to create visually appealing images using the elements of art and techniques on how to get the most out of natural light. We'll also learn how to put together a simple artificial light set-up for when taking pictures with natural light isn’t a possibility.
This course provides plenty of time for practice as we set-up different lighting scenarios and typical food shots. We’ll also walk you through our process so you can see a sample shoot from beginning to end. Come ready to shoot, practice and learn. In our time of photographing we’ll work with you on figuring out the settings on your individual camera, as well as covering some basic styling tips and tricks. The class size is kept fairly small so we have the time to work with everyone. Bring your camera, memory card, laptop (if you’ve got one) and chocolate to share - okay, that’s not really a requirement but we really don’t mind.
Taught by Ashley Rodriguez and Gabe Rodriguez at a cost of $150, this class will run from 10am to 4pm.
This class is sold out. To be added to the wait list, please click here.
In this two-day workshop, Don Reed will lead you through the steps of cheesemaking. On the first day you will start with cultured butter, learning how to culture and ripen milk. Next He will teach you how to use rennet and pasteurize raw milk while making cream cheese. You will then learn how to break and cut curds by making a block of goat’s milk feta. You will finish the class by making Havarti, with a lesson on washing, cooking and pressing curds. On the second day Don will teach you to finish your freshly made dairy products: chilling and churning the butter; draining the cream cheese; brining and salting the feta and havarti. Each student will leave with a sampling of the butter and cheeses made in class.
This 2-day workshop taught by Don Reed will cost $150 and run from 6pm to 10pm on September 24th and 25th.
This class is sold out. To be added to the wait list, please click here.
The Essential Ingredients series with Olaiya continues! In these classes, she’ll show you how to curate your pantry with the best ingredients and how to prepare creative dishes with these often-overlooked staples. In this class, we’ll focus on the different types of acid used in the kitchen and how they work, the flavor profiles of various vinegars, and which acid to use when. We’ll cook a meal of: scallop and citrus ceviche; green salad with pickled grapes, goat cheese and hazelnuts; and honey ice cream with with champagne vinegar syrup and cardamom-roasted plums.
This $65 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.
The Essential Ingredients series with Olaiya continues! In these classes, she’ll show you how to curate your pantry with the best ingredients and how to prepare creative dishes with these often-overlooked staples. In this class, we’ll focus on the different types of acid used in the kitchen and how they work, the flavor profiles of various vinegars, and which acid to use when. We’ll cook a meal of: scallop and citrus ceviche; green salad with pickled grapes, goat cheese and hazelnuts; and honey ice cream with with champagne vinegar syrup and cardamom-roasted plums.
This $65 class taught by Olaiya Land 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.
Named after the Mexican sandal of similar shape, huaraches are rounds of Mexican cornmeal dough served with various toppings. In this class, Hannah Morgan, will teach us how to make huaraches, a staple of street food in Mexico, as well as several delicious toppings such as: smashed black beans, roasted squash and crema, chorizo and potatoes, and radishes, cotija cheese and cilantro. She’ll also cover classic guacamole and summer tomato salsa and accompany the meal with sparkling limonada.
This $65 class taught by Hannah Morgan will run from 10:30am to 1pm and is for 7 to 10 year olds.
I want to reserve spots in this class. When you are ready, continue at the bottom of this page.
Named after the Mexican sandal of similar shape, huaraches are rounds of Mexican cornmeal dough served with various toppings. In this class, Hannah Morgan, will teach us how to make huaraches, a staple of street food in Mexico, as well as several delicious toppings such as: smashed black beans, roasted squash and crema, chorizo and potatoes, and radishes, cotija cheese and cilantro. She’ll also cover classic guacamole and summer tomato salsa and accompany the meal with sparkling limonada.
This $65 class taught by Hannah Morgan will run from 10:30am to 1pm and is for kids ages 11-13.
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.