In the Pacific Northwest, we wait all year for local blueberries, cherries, and tomatoes. This year, our summer fruit–filled dreams include the gatherings we’ve missed over the last year — so we’re going to make the most of the summer fruit season by serving slab pies at every party! Less intimidating than their traditional cousin, slab pies can swing in either a sweet or a savory direction, while serving a crowd with ease. In this class Renee Beaudoin will teach you how to make an heirloom tomato slab pie with basil, gruyere, and dijon; a blueberry slab pie with whipped creme fraiche; stone fruit slab pie with brown sugar lattice crust and whipped yogurt; and a beautiful late summer salad with herb vinaigrette to top off the ultimate meal of pie.
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!