The Pantry, a popular local cooking school and community kitchen, has announced its lineup of winter classes and dinners.  On the itinerary: breakfast in Japan (April 1), sourdough bread (June 1-2), ice cream (June 17, 27, & 28), Detroit-style pizza (April 7-9 and April 12-14), plus much more. If you want to register, don't hesitate: the events are known to sell out quicker than the time it takes to fry an egg. (Should you not be swift enough for the event of your choice, waitlists are available.)

Tickets on sale on Thursday, February 13, 12 pm.

Breakfast in Japan - $110
April 1 - 10:30am-1:30pm
Any Westerner who’s been to Japan has discovered, within 24 hours of arrival, that they do breakfast a little different over there. If you’re happy to embrace seafood and pickles before midday, then there’s a whole new world to explore. In this class Asher Ramras will show you the techniques and concepts that bring Japanese breakfast to life, including misoshiru (miso soup); dashimaki tamago (traditional rolled omelette); salmon saikyoyaki (miso-glazed salmon); horenso no gomaae (spinach with sesame dressing); gohan (steamed white rice); and asazuke (quick-pickled vegetables).

Japanese Izakaya - $110
April 1 & 2 - 6pm-9:30pm
Izakayas dot the streets of Tokyo, welcoming visitors with the promise of sake and delicious snacks. In this class, Becky Selengut will teach you how to recreate some of these dishes in your own home. You learn about the history of the izakaya as you taste her favorite Japanese sake and beer. Alongside all that sake you learn to make kara age (Japanese fried chicken); albacore tataki with ponzu and herbs; yaki-onigiri (roasted rice triangles with soy caramel and shiso; mustard greens with sesame dressing; and kinpira gobo (burdock and carrot salad).

Polish Comfort Food - $110
April 1 & 2 - 6pm-9:30pm
Button up your sweaters and get cozy around the proverbial fire with us as we take the chill out of winter and immerse ourselves in the hearty comfort food of Poland. In this class Marianna Stepniewski will teach you about her favorite winter dishes as you make zurek (sour rye soup) with root vegetables; homemade sourdough rye bread with beetroot butter; bigos (hunter’s stew) with wild boar and cabbage; and apple szarlotka (apple cake) with honey-whipped sour cream.

Handmade Pasta Workshop: Flavored Doughs - $120
April 2 & 8 - 10am-1:30pm
April 14, 15, 16, 21, 22, & 23 - 6pm-9:30pm
Discover your inner Italian nonna in this workshop on the craft of handmade pasta. Abby Canfield will teach you the fresh pasta basics: dough preparation and kneading, rolling and shaping, and drying for storage. You’ll make a fresh egg pasta dough that you’ll flavor and shape into a variety of dishes. On the menu: spring greens farfalle with bacon, spring onion, asparagus, and peas; baked black pepper and herb rotolo with pistachio pesto, ricotta, and lemon cream; and carrot corzetti with carrot, walnut, and currant ragu.

Exploring Mexico: Oaxaca - $110
April 3, 4, 17, & 18 - 10am-1:30pm
June 5, 6, 12, & 13 - 6pm-9:30pm
Join us for the latest installment in our Exploring Mexico series, where we’ll take a tour of the different regions in this food-obsessed country. This spring Neil Duncanson will take us to the Oaxaca, where he’ll teach us about the local flavors, techniques, and traditions. On the menu: honey-glazed beef short ribs with pasilla tomatillo salsa and crispy potatoes; grilled asparagus with mole negro, queso Oaxaca, and lime; enfrijoladas (pan-fried tortillas with spicy black beans, queso fresco, and grilled spring onions); and arroz con leche con dulce de garbanzos (cinnamon rice pudding with candied chickpeas).

The Spring Salmon Roast - $120
April 3 & 4 - 6pm-9:30pm
May 1 & 2 - 10am-1:30pm
May 8 & 9 - 6pm-9:30pm
June 12 & 13 - 10am-1:30pm
Nothing says spring like a salmon roast and Jay Guerrero is going to show us how to do it right! You’ll learn to break down salmon as well as roast salmon whole, and enjoy it with a seasonal spread. On the menu: raw and seared radishes, pea vines, and barley in salmon broth; black sesame and ginger-roasted salmon with watercress and crispy skin; charred asparagus and spring onions with spicy chile crisp; and fennel seed panna cotta with cured strawberries.

Enriched Breads - $110
April 3, 4, 10, 11, 17, & 18 - 6pm-9:30pm
April 16 - 10am-1:30pm
There are few things more satisfying than baking your own loaf of crusty bread — except, possibly, baking your own batch of buttery, springy, indulgent enriched bread. Katharine Wright will show you methods for mixing and kneading doughs, as well as how to shape your bread into loaves, buns, rolls and braids as you make orange cardamom pistachio rolls with mascarpone frosting; individual brioche a tete; caramelized banana monkey bread; rum-glazed doughnuts filled with passionfruit curd; and za’atar, olive oil, and honey challah.

Pate A Choux: Cream Puffs and Eclairs - $110
April 4 & 5 -10:30am-1:30pm
Of all the pastry dough recipes there are, pâte à choux is by far the most unique. Nothing compares to it - from the way it is made to its flavor and texture. Baked, fried or simmered, it can be used as a garnish, appetizer, main course or dessert. In this class, Michelle DeBruyn will show you how to make this amazing dough, then shape, bake and fill it to create everything from classic to modern pastries. You will make: herby cheese gougères; chocolate-glazed éclairs with vanilla pastry cream; lemon-glazed cream puffs with citrus pastry cream; crunchy peanut butter and jelly puffs; and chocolate-glazed coconut cream puffs.

Contemporary Asian Dumplings - $120
April 5 & 6 - 6pm-9:30pm
May 3 & 4 - 6pm-9:30pm
May 10, 11, 17, & 18 - 10am-1:30pm
Because, dumplings! In this class Michelle Nguyen will show you how to make a basic dumpling dough from scratch, as well as flavor combinations for updated versions of classic Asian dumplings. You’ll learn techniques for shaping perfect little treats, and the different cooking methods for getting the best flavor from your dumplings as you make green garlic and pork dumplings with pretzel dough; jiang bao with garlicky creamy nettles and mushrooms; and yuzu-black pepper chicken xiao long bao (soup dumplings). Michelle will show you how to best pair your dumplings with homemade soy and black vinegar sauce and chili oil.

The Georgian Table - $110
April 5 & 6 - 10am-1:30pm
April 12, 13, 19, & 20 - 6pm-9:30pm
May 3 & 4 - 6pm-9:30pm
Georgia (the country, not the state!) has some of the most unique food in Eastern Europe. In this class, Marie Rutherford will teach you about some of her favorite Georgian dishes including lobios chorba (red bean soup with walnut, celery, and herbs); chkmeruli (chicken wings with garlic, black pepper, and walnuts); abkhazura (spicy meatballs) with tkamal (sour plum sauce); mtsvane lobios borani (green beans with yogurt, spices, and herbs); and mshave kombosto (pickled cabbage and beets).

Indian Thali - $110 
April 5 & 6 - 6:30pm-9:30pm
May 17 & 18 - 6:30pm-9:30pm
June 3 & 10 - 10:30am-1:30pm
Thali, platters of small bowls filled with a variety of different dishes that create a complete meal, are common throughout India and Nepal. In this class, Shama Joshi will teach you how to prepare a traditional Indian thali at home with some of her favorite recipes. You’ll make Kolhapuri kombdi rassa (chicken curry with coconut and freshly made red masala); mushroom methi malai (mushrooms with cream and fenugreek); homemade tikhat-meeth poori (fried masala flatbread); garlic chive chutney; and a cucumber and tomato salad with cilantro and lime. 

All About Wine: Everyday Wines - $90
April 6, 13, 20, & 27 - 6:30pm-9pm
Wine is a grocery, not a luxury, and finding a beautiful wine at great value can be an exciting treasure hunt. Wine does not have to empty your wallet; choosing a bottle to enjoy should feel accessible, affordable and fun. In this class, you will taste your way around the world with sommelier Janet Beeby and discuss geographical regions, wine-making techniques, why some wines cost more, and where in the world to look for top-notch wines at everyday prices. Class will include wine tastings and delicious food pairings. This class will take place just around the corner from the Pantry, in ESSEX. 

The Falafel Stand - $110
April 7 - 10am-1:30pm
April 14, 15, 16, 20, 21, 22, & 23 - 6pm-9:30pm
In this class Arianna Garella will teach you how to make pita sandwiches that will have you convinced you’ve traveled to the Middle East to eat them. You'll learn about the history of the region as she shows you how to get the perfect puff on your homemade pita, and how to achieve flavorful, crispy, falafel every time. Also on the menu is sabich, a lesser known, but incredibly delicious pita sandwich stuffed with fried eggplant, 7-hour eggs, and tahini. You'll top your sandwiches with a variety of condiments from hummus to tarator sauce, as well as amba (a condiment made from spicy green mango), pickled jalapeños and cauliflower, and tomato cucumber salad.

Indian Dosa - $110
April 7, 8, 9, 29, & 30 - 6pm-9:30pm
April 15 - 10am-1:30pm
Dosa, deliciously thin crepes made from rice and lentils, are popular throughout South India. We’re thrilled to have Becky Selengut show us how it’s done. You’ll learn about the various spices used in this cuisine as you practice in teams as you make two kinds of dosa: classic potato masala dosa with chilies and curry leaves and sweet potato and mushroom dosa with turmeric. You’ll top your dosas with homemade spicy mango pickles, coconut chutney, and tamarind-infused lentil sambar.

Detroit-Style Pizza - $110
April 7, 8, & 9 - 6:30pm-9:30pm
April 12, 13, & 14 - 10:30am-1:30pm
Move over New York style, there’s a new pizza in town! A spin on Sicilian deep-dish pizza, Detroit-style pizza is wooing pizza fans everywhere with it’s chunky tomato sauce, gooey Wisconsin cheese, and crispy corners worth fighting over. Join Laura Pyles as you learn how to make classic Detroit-style pizza dough from scratch, and then top it with a variety of goodies as you make Greek pies, classic pepperoni pies, Sicilian pies, and Margherita pies. You’ll round out the meal with a chopped Caesar salad and a homemade Boston Cooler – a milkshake made with ginger ale that's a Detroit tradition.

Field Trip: Oyster Harvest with Lissa James at Hama Hama Shellfish Farm - $140
April 10 - 12pm-3:30pm
Join LISSA JAMES at HAMA HAMA OYSTER FARM on the scenic Hood Canal, where she’ll introduce you to the Pacific oyster and how it fits into the ecology of the Pacific Northwest. You’ll start with a low-tide beach walk where you’ll harvest your own oysters, then head up to shore to learn the finer points of shucking, compare different raw oysters, and grill your “catch,” with a variety of toppings. We’ll wrap up with a behind-the-scenes tour of the farm.

Southern Layer Cakes - $120
April 10, 11, 24, 25, 26, & 27 - 10am-1:30pm
April 12 & 13 - 6pm-9:30pm
In this class North Carolina native Brian Medford preaches the gospel about one of the southern states' best culinary contributions: the layer cake. You'll learn the fundamentals of mixing cake batter, proper baking, stacking layers, and techniques for effortless frosting while creating such southern classics as butter pecan cake with brown sugar frosting and bourbon butterscotch sauce; grasshopper chocolate cake with mint buttercream and chocolate mint ganache; sweet potato cake with marshmallow frosting; and 15-layer yellow stack cake with boiled chocolate frosting.

Home Creamery: Soft Cheeses - $110
April 10 & 11 - 6pm-9:30pm
Cheese-obsessed and ready to take it to the next level? In this workshop, Alison Leber, who learned the tricks of the trade at Beecher's, will teach you how to turn your love of fresh cheese into a full-fledged hobby. You’ll learn all about the basics of soft cheese making, using direct acids and cultures, and how to source cheese-making equipment and ingredients as you make fresh mozzarella, ricotta, and goat cheese.

The Edible Backyard Garden - $110
April 11 & 12 - 10am-1:30pm
May 16 & 17 - 10am-1:30pm
June 13 & 14 - 10am-1:30pm
Join Kristen Westcoat for this class on getting the most out of your backyard spring garden! First, we will gather outside to learn about planting an herb garden and growing fruits and vegetables in small spaces. Then we will head inside to make soda and a few snacks using our garden favorites. Kristen will teach you how to harvest, dry, and store herbs as you make fermented strawberry rhubarb soda; garden radishes with cultured herb compound butter; spring lettuces with freshly-pickled snap peas, fried herbs, and edible garden flowers; and fresh-baked rosemary ginger shortbread cookies with whipped anise hyssop cream. We’ll finish class with an introduction to seed starting and a seed swap!

Field Trip: Leather Workshop with Uphill Designs - $120
April 12 - 10:30am-1:30pm
May 13 - 6:30pm-9:30pm
Come and learn the art of leathercraft, right here in Ballard. You’ll be spending the afternoon with Dan Sedlacek at UPHILL DESIGNS, where you’ll learn some of the history of leather as a material, how it’s processed, and how to differentiate between true heritage quality leather goods and “genuine leather” substitutes. You’ll learn how to use hand tools to custom-cut and hand-tool trivets, and punch and rivet handle-wraps for your own cast-iron pan. After all that work you’ll sit to enjoy a communal meal in classic Pantry style. 

Molded Chocolates - $110
April 17, 18, & 19 - 6pm-9:30pm
April 28 & 29 - 10am-1:30pm
In this class led by Marianna Stepniewski, you’ll discover the art and science of chocolate, and how to craft your own decadent creations. Learn easy techniques for tempering chocolate, making molded chocolates, and flavored caramels and ganache fillings. You’ll make smoked vanilla caramel, milk chocolate peanut praline, and Earl Grey raspberry ganache to enrobe in chocolate, before taking home whatever treats you can’t eat in class.

Field Trip: Evergreen Foraging and Essential Oils Workshop  - $170  
April 18 & 19 - 11am-4pm
Join Renée Beaudoin for a day of foraging, cooking, and creating in the forests along the shore of the Olympic Peninsula! You’ll all start the day with a woodland walk, with hot cups of homemade forest tea, where we’ll learn about sustainable foraging as you gather fresh spruce, cedar, Douglas fir, and other PNW evergreens. You’ll carry your baskets to HAMA HAMA SEAFOOD COMPANY and we’ll gather by the shore to distill essential oils from our bounty, using them to make cedar and licorice fern candles. We’ll have lunch by the river and transform the rest of your spring forest forage into Douglas fir jelly, spruce-infused sea salt, and cedar hydrosols to take home.

Palestinian Spring Feast - $110
April 18 & 19 - 10am-1:30pm
May 15 & 16 - 6pm-9:30pm
May 30 & 31 - 10am-1:30pm
Laden with spices and brimming with flavor, many Palestinian dishes are centered around tradition and community. Join Nadia Tommalieh as she shows you how to create a traditional Palestinian feast to celebrate spring. You’ll make dajaj mahshi (roasted Cornish hens stuffed with spiced meat and rice); salatah bil tahini (spring vegetable and herb salad with tahini yogurt dressing); ful akhdar bil ziet (olive oil-sauteed fava beans); and qalayet bandora (tomato stew with fresh herbs and olive oil).

New York-Style Pizza - $110
April 19, 20, & 21 - 10:30am-1:30pm
April 28, 29, & 30 - 6:30pm-9:30pm
May 3, 4, & 5 - 10:30am-1:30pm
It's everyone's favorite class: how to create delicious pizza at home! Laura Pyles is 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!

Modern Country Cooking with Salt Water Farm - $130
April 22 - 10:30am-1:30pm
Good cooking has nothing to do with fancy equipment, complicated recipes, or hard-to-find ingredients. It’s about instinct, technique, and freshness. Annemarie Ahearn, who has been teaching at her cooking school, Salt Water Farm in Maine for over a decade, is stopping by the Pantry to teach a few recipes from her new book Modern Country Cooking. On the menu: lemon and herb focaccia with homemade seasoned butter; farro, asparagus, and arugula with herbed buttermilk dressing; cast iron chicken thighs with leeks, mushrooms, and cream; and rhubarb and rye cake with vanilla custard. This class includes a signed copy of Modern Country Cooking!

Pantry Staples: Spices - $110
April 25 & 26 - 10:00am-1:30pm
May 15 & 16 - 10:00am-1:30pm
May 29 & 30 - 6:00pm-9:30pm
There’s a wide and colorful world of spices out there, and Eric Teachout is excited to be your guide. He’ll introduce you to spices from around the world, and teach you how to source them, store them, and grind them. You’ll learn how to make your own spice blends and rubs, and how to infuse foods with your favorite flavors as you make Vindaloo paneer with cashew tomato cream; Caribbean-spiced chicken with sweet plantain with greens; Moroccan-spiced chickpea, squash, and sweet potato stew; roasted spring vegetables with dukkah and black cardamom yogurt; and sauteed green beans with Sichuan peppercorns.

Exploring Italy: Calabria - $110
April 27 & 28 - 6pm-9:30pm
May 5, 6, 7, 25, 26, 27, & 28 - 6pm-9:30pm
May 12 & 13, & 19 - 10am-1:30pm
Join us for the latest installment in our Exploring Italy series, where we’ll take a tour of the different regions in this food-obsessed country. This spring Arianna Garella will take us to the Calabria region, where she’ll teach us about the local flavors, techniques, and traditions. You’ll make crostini with 'nduja and caciocavallo cheese;  polpette di melanzane (eggplant fritters) with basil aioli; handmade stroncatura (pasta made from flour, bran, and breadcrumbs) with anchovies, fennel, and chile; and sautéed asparagus with lemon and fried capers.

Crackers & Crispbreads - $110
April 30 - 10:30am-1:30pm
May 1, 2, 8, 9, 15, & 16 - 6:30pm-9:30pm
May 14 - 10:30am-1:30pm
Join cracker enthusiast Katharine Wright, to explore everything there is to know about making snappy crackers and crispbreads from scratch. You’ll learn about the various cracker doughs and techniques, and how to create party-stopping flavors as you make fig and hazelnut twice-baked pumpernickel crackers; spelt rosemary and cornmeal sage icebox crackers; olive oil sea salt and multi-seed lavash crackers; and manchego paprika and cheddar cayenne cheese crackers. You’ll smear your crackers with homemade artichoke jalapeño dip and lemony white bean dip.

Spring in Iran - $110
May 1 & 2 - 6pm-9:30pm
May 9 & 10 - 10am-1:30pm
Shaped by Iran’s central position on the Silk Road, Persian cuisine has familiar elements from Indian, Chinese, Arabic, and Eastern European cooking, yet it has a character that is completely its own. In this class, Omid Roustaei will show you how to prepare a spring meal flavored with delicate Silk Road spices. You’ll make kashk-e bademjan (Persian eggplant and caramelized onion spread with liquid whey and mint sauce); khoresht-e gheymeh: (lamb and yellow split pea stew with dried limes and roasted potatoes); sabzi polo (rice pilaf layered with fresh herbs and fava beans); and koloucheh (sweet pastries with creamy walnut and orange blossom filling). 

Pakistani Home Cooking - $110
May 2 - 10:30am-1:30pm
Join Hina Mughal to make some of her favorite Pakistani dishes at home! Often overshadowed by Indian food, Pakistani food deserves a spotlight of its own. It is rich, spicy, and best enjoyed with a pile of fresh flatbread. You’ll learn about the various spices used in this cuisine and how to balance them as you make chikad choley (Kabuli chickpea curry with dried mango, and pomegranate); beef korma (beef curry with fenugreek, saffron, and almonds; spring vegetable dum biryani (a layered vegetable, herb, and basmati rice dish); homemade roti (mixed-grain flatbread with nigella seeds and ghee). 

Natural Dyes from the Kitchen - $125
May 2 - 10am-1:30pm
In this hands-on workshop, Emily Tzeng of LOCAL COLOR FARM AND FIBER will teach you the basics of fiber dyeing using natural dyes that can be found in your very own kitchen! We’ll explore the diversity of color that can be created using avocados, pomegranates, nettles, carrot tops, and more. You’ll learn about the history of dyeing, how to prepare materials, and how to create a range of colors. This class will be accompanied by a light meal featuring the produce used in class, and you’ll go home with freshly dyed wool yarn or linen napkins. 

All About Wine: Exploring New Varieties - $90
May 4, 11, 18, & 25 - 6:30pm-9pm
What’s your favorite wine? Cabernet Sauvignon, Chardonnay, and Pinot Noir are common favorites, but with more than 1,400 identified grape varieties and thousands of unique wine regions in the world, why limit ourselves? In this class, taught by sommelier Janet Beeby, we will become intrepid wine explorers, discovering unique and exciting grapes, wines, and regions from around the world and earning new stamps in our vinous passports. Class will include a variety of wine tastings and delicious wine-paired snacks. This class will take place just around the corner from the Pantry, in ESSEX. 

Misunderstood Vegetables: Spring - $110
May 5, 6, 7, 26, & 27 - 6pm-9:30pm
May 20 - 10am-1:30pm
June 9, 10, & 11 - 6pm-9:30pm
It’s lonely being an artichoke – often neglected and misunderstood. In this class, vegetable cheerleader Becky Selengut will show you how to love all the weird spring vegetables and incorporate them into your repertoire. You’ll learn to make creamy fava bean and homemade ricotta dip with spring vegetables and charred fava bean shoots; spring nettle colcannon with new potatoes, cabbage and brown butter; artichoke halves a la plancha with preserved lemon butter and chiles with saffron breadcrumbs; and pan-roasted fiddleheads with asparagus, shiitake bacon, goat cheese and spring herb fonduta.

Smørrebrød - $110
May 6 - 10am-1:30pm
May 12, 13, 14, 19, 20, & 21 - 6pm-9:30pm
While not as fancy as the contemporary dishes of New Nordic cuisine, Smørrebrød has earned its own dedicated fans. Get to know Denmark’s unofficial open-face sandwich in this class with Abby Canfield, where you’ll top homemade rugbrød with a variety of toppings: pickled strawberries, rhubarb, citrus-whipped chevre, and pink peppercorn; soft-cooked egg with asparagus, pickled onion, and spiced labneh; salmon rillettes, tarragon aioli, and beet slaw; grilled radish, citrus olive butter, and microgreens; and fava bean mash, roasted fennel, and crispy prosciutto.

How To Be A Pie Ninja: Cream Pies - $140
May 8, 9, 22, 23, 24, & 25 - 10am-2:30pm
May 10 & 11 - 5:30pm-10pm
What the world needs is more pie, and Brian Medford 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 chiffon pie with coconut whipped cream; chocolate pudding pie with brown sugar meringue, and peanut butter pie with salty peanut brittle. A light spring meal will be served, leaving room for all that yummy dessert, and each student will leave with a whole pie that they made themselves!  

Exploring France: Loire Valley - $110
May 10, 11, 17, & 18 - 6pm-9:30pm
May 31 - 10am-1:30pm
June 1 - 10am-1:30pm
June 28 & 29 - 6pm-9:30pm
Join us for the latest installment in our Exploring France series, where we’ll take a tour of the different regions in this food-obsessed country. This spring Marie Rutherford will take us to the Loire Valley, where she’ll teach us about the local flavors, techniques, and traditions. You’ll make goat cheese fritters with marjoram and green garlic aioli; rillons (crispy pork belly) with spring peas, carrots, and creme fraiche; mache salad with asparagus, potato, and walnut vinaigrette; and rhubarb clafoutis with elderflower cream.

Spring Farmers Market - $110
May 12, 13, 14, 19, 20, & 21 - 6:30pm-9:30pm
May 24, 26, & 27 - 10:30am-1:30pm
Finally had your fill of wintertime 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. Laura Pyles will teach you how to make walnut pesto and morel tarte au soleil; savoy cabbage and radish salad with stinging nettle dressing; gardeners pie with asparagus, fennel, and peas topped with caramelized leek and sorrel mash; and pistachio pavlova with black black pepper strawberry rhubarb compote.

Field Trip: Risograph Printing with Paper Press Punch - $120
May 16 & 17 - 10am-1:30pm
In this hands-on workshop at PAPER PRESS PUNCH, we will explore how a variety of mark-making materials translate into unique two-color Risograph prints. KELLY FROH of SHORT RUN SEATTLE will guide you through creating a food-related design or mini-zine, and JESSICA HOFFMAN and JUSTIN QUINLAN of Paper Press Punch will teach you how to produce Risograph prints of your work. Over a shared meal prepared by JAY GUERRERO, we’ll learn about the history of food-related print ephemera, the Risograph process, and how to get your creativity flowing — and you’ll take home 35 prints of your own design! 

Sweet and Savory Tarts - $120
May 28, 29, & 30 - 10am-1:30pm
May 31 - 6pm-9:30pm
While deep-dish pies are a personal favorite around here, sometimes you just need something a little... fancier. Common in French homes and bakeries, tarts are the perfect breakfast, lunch, or dinner treat. In this class Jennifer Altman will show you how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make spring vegetable tart with Parmesan crust; mixed mushroom and leek galette; roasted asparagus, scallion, and goat cheese tart; and for dessert we will make a rhubarb almond fold-over pie. 

Rustic Fruit Desserts - $110
May 28, 29, & 30 - 6:30pm-9:30pm
June 5, 6, 12, 13, 26, & 27 - 6:30pm-9:30pm
June 11 & 25 - 10:30am-1:30pm
Join Katharine Wright 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 the magical combination of fresh fruit at the peak of its season, and the many varieties of simple flakey and crumbly doughs. You’ll make a rhubarb ginger upside-down cake; cherry almond cobbler with tarragon; blueberry cornmeal grunt; raspberry buttermilk bread pudding and strawberry shortcakes with lemon verbena, honey, and creme fraiche.

Field Trip: Morel Foraging - $120
May 30 - 10am-2pm
Join us for an adventure in the woods with lifelong forager Bridge Joyce, as he leads us on a hunt for the highly sought-after morel mushroom. You’ll learn about where these elusive fungi grow, how to spot them, and best practices for foraging safely. After meeting near Rosyln, we will caravan into the mountains, where Bridge will lead a leisurely hike through the forest and show us how to track down this spring delicacy. We’ll wrap up with a picnic lunch prepared by Jay Guerrero.

Please note that even though you may not find morels, you will definitely still learn how to find the right places and things to look for! This will be a few hours in the woods while hiking on uneven terrain, so be dressed for the worst weather while hoping for the best.

Asian Pickles & Ferments - $110
May 31 - 6:30pm-9:30pm
June 1, 7, 8, 28, & 29 - 6:30pm-9:30pm
Pickling and fermentation techniques have been used across Asia for centuries, and many of our favorite dishes wouldn’t be the same without these tangy, bubbling, and funky fermented foods. In this class, Michelle Nguyen will teach you the art of Asian pickling, the science of fermentation, and ideas for incorporating these ingredients into delicious meals. On the menu: Chinese pickled beef with cucumber, cilantro, and chili oil; crispy rockfish with Szechuan-fermented vegetables, soy-pickled shiitake, and coriander yogurt; and kimchi udon noodles with soy-cured egg yolk and scallions.

2-Day Sourdough Bread Workshop - $200
June 1-2 - 6pm-9:30pm
Have dreams of turning out freshly baked homemade sourdough bread, but are intimidated by working with yeast? Then join bread baker Jennifer Altman for this workshop on artisan sourdough bread. You’ll learn the microbiology of sourdough starters and one master sourdough recipe that can be tweaked to produce a wide variety of bread. She’ll teach you techniques for creating classic bread shapes, simplified kneading, and how to achieve slow rise for great flavor. You’ll make pain de Campagne; walnut levain; olive levain; and sesame levain. You’ll leave covered in flour, but with a loaf of delicious bread, and some sourdough starter to keep you busy at home!

All About Wine: Old World vs. New World - $95
June, 1, 8, 15, 22, & 29 - 6:30pm-9pm
What does Old World Wine mean? In this class taught by our sommelier Janet Beeby, we will look at the history behind these terms, and taste Old World and New World wines side by side. We will explore their similarities and differences, and delve into how winemaking practices and regional uniqueness greatly affect the taste of some of our favorite wines. Class will include a variety of wine tastings and delicious wine-paired snacks. This class will take place just around the corner from the Pantry, in ESSEX. 

Veggie Burger Bar - $110
June 2, 3, 4, 22, 23, 24, 25, & 30 - 6pm-9:30pm
The veggie burger has long been the outcast of the burger world, but not anymore! Join Laura Pyles as she rolls up her sleeves to change the reputation of the mighty veggie burger, bringing them into the spotlight they deserve. You’ll learn to make sweet potato chickpea burgers with harissa aioli, arugula, and caramelized onions; mushroom black bean burgers with Swiss cheese and pickled red onions; and barley lentil burgers with lettuce, tomato, pickles, and “special sauce”. You’ll round out the meal the fresh-fried salt and vinegar chips and double chocolate malted milk shakes.

Pantry Staples: Olive Oil - $115
June 2, 14, 15, & 16 - 10am-1:30pm
June 3 & 4 - 6pm-9:30pm
In this series, Arianna Garella 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 olive oil-fried almonds with fresh herbs; Nicoise salad with spring vegetables and olive oil-poached tuna and salsa verde and green garlic aioli; Tuscan white beans with olive oil and croutons; and polenta olive oil cake with rhubarb.

Southern Fried Chicken - $110
June 5, 6, 19, 20, 21, & 22 - 10am-1:30pm
June 7 & 8 - 6pm-9:30pm
Fried chicken might be universally loved, but we can’t get enough of the Southern version! Join Brian Medford in this class celebrating crispy fried chicken, show-stealing sides, and Southern hospitality. On the menu: buttermilk brined skillet-fried chicken with homemade chow-chow relish; fresh creamed corn with bacon; collard greens; yeasted angel biscuits; and quick summer berry cobbler. 

Field Trip: Wood-Fired Cooking at Carnation Farms - $135
June 6, 7, 13, & 14 - 10am-2pm
Head out to CARNATION FARMS and join the Pantry’s own MARIE RUTHERFORD as she shows you the ins and outs of wood-fired cooking. First you’ll tour Carnation Farms and see how they raise poultry and grow and harvest vegetables, and then you’ll get cooking in their outdoor wood-fired oven. You’ll cook potatoes in ash with grilled bread, herbed egg, radishes, and fresh cheese; roasted spatchcocked chicken with green garlic, cherries, and black pepper; smoked carrots, spring onion, and snap peas with cilantro sauce; sauteed pea vines with sage and walnuts; and blistered Dutch babies with fire-roasted strawberries, and you’ll all sit down to feast at their outdoor communal table.

The Bento Box: Teriyaki - $110
May 23 - 10:30am-1:30pm
June 6 & 7 - 10:30am-1:30pm
June 26 & 27 - 6:30pm-9:30pm
With perfectly organized compartments, a Japanese bento box is the lunch-making-tradition of our dreams. In this class with Asher Ramras, chicken teriyaki stars as the centerpiece, accompanied by miso soup; vegetable tempura; fluffy rice, and iceberg lettuce with carrot ginger dressing. You’ll learn about the history of this iconic meal, the fundamentals of Japanese flavors, and how to build a perfectly balanced bento box.

Handmade Mochi Workshop - $110 
June 7, 8, 9 - 10am-1:30pm
June 14, & 15 - 6pm-9:30pm
Join Laura Pyles for this class on handmade mochi, the sweet and chewy rice cake from Japan. We'll be making traditional mochi using fresh-cooked rice as well as modern mochi treats made from rice flour. You will learn how to flavor, shape, and store your mochi while making red bean mochi; mochi covered ice cream; matcha mochi bits; and Hawaiian butter mochi cakes. 

Exploring Italy: Rome - $110
June 9, 10, 11, 16, 17, & 18 - 6pm-9:30pm
June 28, 29, & 30 - 10am-1:30pm
Join us on a tour of the different regions of our favorite food-obsessed country! This spring Abby Canfield will take us to Rome, where she’ll teach us about the local flavors, techniques, and traditions. You’ll make fiori di zucca (fried zucchini flowers stuffed with cheese and anchovy); cacio e pepe with spring peas and homemade tonnarelli pasta; suppli al telefono (fried tomato basil risotto filled with mozzarella); and carciofi alla Roman (wine-braised artichokes with fresh herbs).

Preservation Kitchen: Jams, Jellies, and Preserves - $110
June 14 & 15 - 6pm-9:30pm
Join Renee Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer fruits. We’ll examine the role of sugar, the physical properties of different fruits, the stages of cooking, and how to test accurately for doneness. On the menu: raspberry and lemon verbena jam; rhubarb jam with star anise and cherry leaves; wildflower jelly; and classic strawberry preserves. A light meal will be served to accompany your freshly-made jams, jellies, and preserves and you’ll leave with a jar or two to take home! 

Weird Fish - $120
June 16, 17, 18, 23, 24, 25, & 30 - 6pm-9:30pm
Have dreams of cooking more seafood, but feel intimidated as soon as you step up to the fish counter? Then join Good Fish author Becky Selengut to learn how to cook some of her favorite lesser known, but just as delicious, fish and seafood. You’ll learn how to butcher squid, prepare geoduck, and pan-fry fish while making seared lime and cilantro-marinated squid with basil, lettuce, and black garlic chile sauce; geoduck crudo with shiso oil, pink peppercorns and gray salt; fried smelt escabeche with anchovies and almonds; and squid ink pasta with uni butter, Calabrian chile and salmon caviar.

The Ice Cream Shop - $110
June 17, 27, & 28 - 10am-1:30pm
Join ice cream’s #1 fan, Marianna Stepniewski, to learn everything there is to know about making ice cream at home! In this class you will learn how to flavor, prepare, and spin four different styles of ice cream. On the menu: strawberry-swirled tahini ice cream; classic pistachio gelato, roasted sugar and black cardamom kulfi; and tangy cherry lime sherbet. You’ll eat ice cream to your heart's content stuffed in homemade vanilla bean sugar cones.

Seattle Meat Collective: Sausages - $120
June 20 & 21 - 10am-1:30pm
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, fresh-smoked linguica sausage, and emulsified kasekraner sausage, and leave with the knowledge to start developing your own sausage recipes! We’ll grill the sausages at the end of class and enjoy them with local sandwich rolls, from-scratch spicy ketchup, fresh-ground mustard, and grilled onions.

Kids Camp: Flavors of America - $475
June 22-26 - 9:30am-2pm (ages 8-11)
July 13-17 - 9:30am-2pm (ages 12-14)
July 27-31 - 9:30am-2pm (ages 8-11)
August 24-28 - 9:30am-2pm (ages 8-11)
Join us for summer kids camp at the Pantry! This year we’ll spend the week learning about our favorite American regional cuisines. Each day Renee Beaudoin and Arianna Garella will take us to a different corner of the country, and explore how immigrants from around the world created a melting pot of new culinary traditions. We’ll make green chile and cheese enchiladas in the Southwest, Swedish pancakes in the Midwest, jambalaya in the deep south, and bialys in the East Coast, before returning to the Pacific Northwest for some teriyaki. Each day will start with preparing and eating lunch, and end with making and indulging in a little dessert, as well as compiling recipes into a cookbook to take home at the end of the week! 

The New Vegan Kitchen - $110
June 26 & 27 - 6pm-9:30pm
Vegan food used to be defined by what it lacked, but a new generation of creative chefs are showing that there’s no limit to what you can do with plants. In this class Neil Duncanson will teach you how to make satisfying meat- and dairy-free dishes feel complete with textures, sauces, and rich flavors. On the menu: grilled artichoke hearts with almond ricotta, preserved lemon, and sprouted hemp; hearts of palm "crab cakes" with shaved horseradish, and dill aioli; grilled asparagus and peas with shiitake bacon and lemony herbed vinaigrette; and creamy golden milk panna cotta with ginger rhubarb compote and puffed black rice.