COURSES OFFERED BY THE PANTRY - PAGE 2

We’ll learn how to roll and shape everything into classic beef enchiladas with cheese and ranchero sauce to enjoy hot from the oven. While we wait for the enchiladas to bake we will make fresh brown rice horchata to sip on.

It's everyone’s favorite class: how to create delicious pizza at home! Laura Pyles is going to show you everything you need to know to create perfectly blistered pies in your home oven.

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.

The summer bounty is a spectacle around the world, and nowhere shines brighter than Mexico, whose milpas (gardens) overflow with corn, chiles, squash, tomatoes, and fresh herbs. Join Gino Garcia in this colorful vegetable-filled class, where you’ll learn about the complex flavors and cooking meth...

Join Michelle Nguyen as she takes you on a tour through the food stalls of Malaysia, a country whose cuisine was built on “Asian Fusion” long before it was popular!

Move beyond the obligatory spanakopita and Greek salad and explore the vibrant culinary traditions of Greece! Greek food is perfect for Seattle summertime barbecues, as most everything you need grows here in abundance.

As much as we love Vietnamese restaurant classics like beef pho, lemongrass pork chops, and crispy chicken wings, it’s easy to forget that Vietnam — a largely Buddhist country — is also home to some pretty spectacular vegetarian food.

Join Heather Newton for this class celebrating the abundant summer fruit in the Pacific Northwest, as you learn to create simple and rustic desserts perfect for any occasion.

Summertime and soda are made for each other, and in this class Renée Beaudoin will teach you how to capture the magic of both in handcrafted fermented drinks.

How many times have you tried to cut an onion and found yourself struggling against the ineffective feeble edge of a dull knife? The truth is, no matter how much you spend on a knife, it is worthless in the kitchen unless it has a well-honed blade.