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 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. 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.