Finally had your fill of wintertime root vegetables? Then come celebrate the bounties of spring at the Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. Laura Pyles will teach you how to make carrot kibbeh with browned butter, asparagus pesto, charred peppers, and herb labneh; leek and turnip phyllo spiral pie with ricotta, and parsley; herby wild rice with charred spring onions, radishes, and pickled rhubarb; and pistachio dacquoise with strawberries and orange blossom 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 guests and staff, 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. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!