Cooking with Kitchen Scraps

Cooking with Kitchen Scraps

Ever feel like your crisper drawer is drowning in unused produce or random odds and ends? Here at the Pantry we know that feeling all too well, and find ourselves desperate to put those delicious scraps to good use. So in this class, Zachary Pacleb will show you how to spin gold out of leftover peels, stems, tops, whey, and pickle brine as you make caramelized carrot and leek soup with green top pesto and carrot skin chips; roasted cauliflower and fennel with olive oil-poached brassica stems, pickle brine vinaigrette, and pine nuts; whey-braised chicken with vegetable ash roasted beets, kale and a scrap stock porridge; and ginger caramel apples, yogurt, and apple skin granola.

Dates Offered Price
$90.00
This event is sold out! Join the Waitlist
$90.00
This event is sold out! Join the Waitlist
$90.00
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