Hello! This is a preview of our winter dinners and potlucks. These events will be available for sign-up at noon on December 10th.


Family Dinner: New England Crab Supper
January 24 & 26 at 7pm
$125 per guest

Boston brown bread with roasted squash butter and black pepper cranberries
Cornmeal crusted fried oysters with green apple slaw
Old Bay potato chips with caramelized shallots and mushrooms

Tomato and horseradish soup
Cheddar biscuit with whipped oregano creme fraiche

Cracked Dungeness Crab
Roasted fingerling potatoes with sea salt and housemade beer vinegar
Drawn butter, spicy tomato conserve, and lemons

Roasted and shaved Brussels sprouts with apple gastrique
Crispy apple chips and shaved red onion

Maple walnut trifle
Toasted walnut cake with maple mousse and candied walnuts


Cookbook Club Potluck Supper
January 27 at 7pm
$15 per guest

We don't need an instructor to show us how to sit around the table and eat a meal together! So we're breaking out of the class format in this installment of our cookbook club potluck suppers, where we'll all explore a new cookbook together. This time around we'll be cooking from “Jubilee: Recipes from Two Centuries of African American Cooking”, written by Toni Tipton-Martin. You cook a recipe from the book, and we'll pour the wine (and do the dishes!). We'll be in touch before the potluck so you can sign up for your favorite dish.


Family Dinner: Winter in Iceland
February 21, 22, & 23 at 7pm
$120 per guest

Herby roasted mushroom schmear on seeded cracker
Pickled mussels, fennel aioli, and seaweed salt on rugbraud
Crispy fish skin chips with smoked skyr and cured salmon roe

Roasted Hen of the Woods mushrooms with black pepper yogurt
Fried buckwheat groats, winter herbs, and shaved radishes

Smoky Arctic char with apple horseradish sauce
Beet-pickled egg, watercress, and rye chips

Seared collards with roasted parsnips and celery root
Winter squash puree, lingonberry-gin vinaigrette, and salty haystack potatoes

Licorice pudding with salty pretzel shortbread
Almond whipped cream and shaved dark chocolate


Cookbook Club Potluck Supper
February 24 at 7pm
$15 per guest

We don't need an instructor to show us how to sit around the table and eat a meal together! So we're breaking out of the class format in this installment of our cookbook club potluck suppers, where we'll all explore a new cookbook together. This time around we'll be cooking from “Canal House: Cook Something”, written by Melissa Hamilton and Christopher Hirsheimer. You cook a recipe from the book, and we'll pour the wine (and do the dishes!). We'll be in touch before the potluck so you can sign up for your favorite dish.


Family Dinner: A Moroccan Feast
March 20, 21, & 22 at 7pm
$120 per guest

Baghrir with whipped feta and almonds
Ras el hanout-rubbed salmon crudo with shaved turnips and lemony yogurt
Lavash cracker with sesame, avocado and cumin glazed carrots

Roasted beets with feta and fresh herbs
Pistachio-Lime Vinaigrette

Lamb tagine with root vegetables and green olives
Herbed couscous and preserved lemon

Whole-roasted cauliflower with saffron butter and golden raisins 
Olive salsa verde and toasted pine nuts

Warm semolina cake with cinnamon-soaked blood oranges
Orange blossom whipped cream and pistachio


Community Conversation: How to Talk About Race
March 23 at 6:30pm
$100 per guest

The Pantry’s purpose has always been to bring neighbors together and create a shared community around the dinner table. But there are some conversations that just won’t happen without conscious intention. Our Community Conversation dinner is a collaboration with Michaela Ayers, the founder of Nourish, a social impact organization that drives cultural change through experiential learning and human connection. Over a multi-course family-style meal, we will all practice active listening, learning, and sharing stories about the tender topic of race. We can’t promise it will always be comfortable, but we’ll do our best to make it joyful — and delicious.

Lavash cracker with sesame, avocado, and cumin-glazed carrots

Roasted beets with feta and fresh herbs
Pistachio-Lime Vinaigrette

Lamb tagine with root vegetables and green olives
Herbed couscous and preserved lemon

Warm semolina cake with cinnamon-soaked blood oranges