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. 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 Sarah Monson as she takes over Delancey’s oven and shares her expertise. On the menu: focaccia with garlic, tomatoes, and castlevetrano olives; Manila clams with crispy pancetta, sherry, and fennel; spatchcock chicken with peach-harissa sauce; and broccolini with toasted hazelnut bagna cauda, goat cheese, and dill.

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.