Here at The Pantry we love our cozy comfort foods, but with hot pink rhubarb and all things green ushering in spring, we start craving the fresher and bright flavors of the season. Chef Bruce Naftaly of the former Ballard institution Le Gourmand knows a thing or two about local and seasonal cooking, so he’s here to introduce us to some of his spring favorites. In this class you’ll make wild nettle soup with coriander and nutmeg; spring vegetable terrine with chive beurre blanc; roast rack of pork with spring garlic, wild licorice, and mushrooms; salade impromptu with homemade mustard vinaigrette; and rhubarb clafoutis with lavender, honey, and wild ginger.

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. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.