Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw.
DurationFilipino author Alejandro Roces wrote: “We drink when we are very happy. We drink when we are very sad. And we drink for any other reason.” Tagayan, or a drinking session in the Philippines, is always accompanied by pulutan, or little snacks, often on sticks, grilled, fried, or spicy. Pulutan comes from the word pulot, to pick up or grab, because it was meant to be eaten in between drinks.
Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw (cured albacore tuna with coconut, cherry tomato granita, lime, and chili); and oyster mushroom tocino (mushrooms glazed in soy, garlic, and brown sugar).
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID.
If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!
Here at the Pantry, we call ourselves a community kitchen. For us, that means we do many things: cooking classes focusing on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, power lunches for makers, food swaps, and cookbook club potluck suppers.
Basically anything we can think of to get our neighbors around the table, breaking bread and building community.
In this class we'll cover the building blocks of soup to free you from being a slave to the recipes and help you improvise your own creations inspired by the season. You'll learn to make your own stocks, build layers of flavor with aromatic vegetables, and season like a pro.
Students will learn how to cook traditional main courses and desserts. Cookware and ingredients will be provided to all students. This is an interactive class and students will be able to prep food as well as cook (and eat!) food prepared.
In this French cooking class you will learn nearly a dozen French techniques while we make: Coq au Vin (or Beef bourguignon), Potato Fondant and Honey Glazed Carrots. All of which are known for their deep rich flavors. To finish the meal you can choose Crème brûlée or Pot de crème.
Love Filipino food? In this hands-on class, you will learn the Filipino classics and the contemporary twists of bold flavor combinations and interesting use of ingredients that will delight your taste with excitement. Filipino Cuisine is a blend of influences: the Spanish, the Chinese and Malay.
Filipino food has been getting a lot of buzz lately! Chef Jen Tarantino Reyes married into a Filipino family and has put her own “chef spin” on some of her family’s favorites. Updated but authentic recipes have received rave reviews from some of our best customers.
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