We are so excited to welcome chef, writer, and New York Times columnist David Tanis to the Pantry! David's latest book, David Tanis Market Cooking, is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special. He'll be joining us at the table to talk about his new book, while teaching us how to cook up a lovely meal from fall's bounty. On the menu: pan-seared cauliflower with Indian spices; wild mushroom ragout with polenta; mixed chicories with anchovy, garlic and lemon; and a rustic apple tart. A copy of David Tanis Market Cooking is included in the purchase of the class.
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