By winter most of the fresh market vegetables are a distant memory, and we’re all heading home from the farmers market with bags full of colorful winter squash. So let Neil Duncanson teach you how to make the most of those weird-looking gourds as you cook roasted kuri squash dip with pomegranate molasses, walnuts, and grilled bread; creamy butternut squash risotto with caramelized leeks and sunchoke chips; roasted delicata squash with marinated mushrooms, feta, spiced honey, and toasted pumpkin seed relish; and, because we mean business, some brown butter kabocha squash ice cream.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!