Ever feel like your kitchen 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. In this edition of our new Cooking with Scraps series, Marie Rutherford will show you how to spin gold out of leftover bread as you make herby cheese bread dumplings with mushroom ragout, and roasted spring vegetables and spiced and seeded breadcrumbs.
This is a live, hands-on cooking class held in your kitchen via Zoom. Marie Rutherford will be teaching you how to prepare each recipe, with a Class Lead support you throughout. Class is meant to be as interactive as it would be at our table, and we are keeping class sizes small to help facilitate this. Each ticket is for one household, with recipes designed for four servings.
Please click here for information about the ingredients you’ll need, a list of suggested equipment, and recommendations from the chef about what to prepare ahead of time. The ingredients listed for each menu item are enough for four people.
Don’t feel like shopping? There is an option to include a four person meal kit for your class, where we’ll prep all the necessary ingredients for you and all you have to do is pick it up from our garden the day before class. If you would like a meal kit, please follow this link!
The day before class we will email everyone the detailed recipe packet and a Zoom link. Please check your spam if you don't receive the reminder.
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