Join Neil Duncanson as he celebrates the end of summer with two of our favorite snacks: tostadas and ceviche! He’ll teach you how corn is ground into fresh masa, and then how to shape and fry tostadas. You’ll learn how to shop for and prepare the freshest fish and how to dry herbs for infused salt as you make tostadas with rockfish ceviche with cilantro, onion, tomato, and lime; heirloom tomato tostada with smoked queso Oaxaca and epazote salt; and shrimp aguachile with charred corn, summer squash, and cucumber.
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!