Spring in Ireland means the air is perfumed with wild garlic and sea salt. From the wild herbs and edible flowers to the ancient hazelnut trees of the Emerald Isle – a walk is rarely just a walk. Foraging is woven into many Irish kitchens like second nature, creating culinary traditions that are unique and spirited. Join Renee Beadouin in this walk through the Irish countryside, where you’ll learn how to make black pepper buttermilk soda bread with homemade butter; wild greens soup with alliums, mint almond pesto, and yogurt; corned lamb braised with malt vinegar potatoes and homemade fermented mustard; and chocolate carrageen pudding with sea salt.
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!