Gone are the days when whole grains used to be associated with bland “health food”. As artisan grains become more accessible for the home cook, chefs are using them to create dishes that are creative, complex, and delicious. In this class Jay Guerrero will teach you all about the flavor profiles of different grains, how to source and store them, how to get maximum flavor and perfect texture, and how to pick the right grain for the right recipe. You’ll make quinoa cakes with smoked salmon and preserved lemon aioli; farrotto with creamy kale and crisp Parmesan frico, radicchio salad with pickled figs, whipped feta, and puffed barley; and top it off with a delicate millet and ricotta pudding with maple-roasted apples and creme fraiche.
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!