Cooking on an open fire is often equated with high leaping flames – exposed arms become casualties, snuffing out eyebrows and stray loose hairs. Open hearth cooking takes patience, and a little extra time, resulting in unique and spectacular flavors.
DurationCooking on an open fire is often equated with high leaping flames – exposed arms become casualties, snuffing out eyebrows and stray loose hairs. Open hearth cooking takes patience, and a little extra time, resulting in unique and spectacular flavors.
If you’re thinking of putting in your own wood-burning oven at home, or if you just want to dive into the magic that wood-fired cooking can produce, then join Marie Rutherford as she takes over Delancey’s oven and shares her expertise.
On the menu: roasted trout with stock, olive oil, and malt vinegar; oysters cooked over coals and pine tips with pickled mushroom butter; wood-fired clams with corn, fresno chilies, basil, and white wine; charred sourdough bread; and summer melon and cucumber with blistered cabbage and green goddess dressing.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs.
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.
Join Chef Nyesha for Brunch, and learn how to make Shrimp and Grits, served with Spicy Strawberry Lemonade Mimosa.
In this class you will learn to break down a round fish. We will prepare a fish stock during class and you will cook several recipes to utilize the filets with fresh early fall ingredients. You will prepare three dishes to prepare the fish by searing, grilling and roasting.
In this class, you'll learn to prepare several essentially Southern dishes served with a side of history, cooking techniques and authentic regional recipes that you can easily re-create at home. These tried and true Southern favorites are a necessary addition to your culinary repertoire!
Nothing says summer like pure, fresh lobster rolls---and few drinks wash it down like a bright, crisp Rosé. Our chef guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides
Join us for a special class where you'll learn everything from how to source and select fresh fish, with hands-on instruction on scaling, filleting, and cooking. Never attempted Fish en Papillote? You will learn it here!
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