I wasn't sure what to expect from my first sushi making experience. It seems like it would be ridiculously hard to craft an edible roll. I was 100% sure that I would look like an idiot trying to recreate a delicacy that is made with such grace. Tracy made it easy and fun for us to enjoy ourselves while making some outstanding sushi. Everything is set up to be foolproof (for the most part, I still found a way to mess a few things up), so you don't have to worry about it. You'll be interacting with others who are making things for the first time, and are just looking for a different type of date night. Tracy was also teaching us methodology and science behind why sushi is made a certain way in Japanese culture, even going as deep as helping us prepare rice to a certain temperature before using it. And it's good that they make the process simple here, because you're making your own dinner at the end of the night. The sushi class is a fun one, because you eat as the night goes on. You start off by making a couple hand rolls, then some another sushi course (blanking on the name), and end up making a massive sushi cake as the final dish, something I have never even seen or heard of before. I love what the pantry is doing for the community by having these cooking classes, and I can't wait to get back in here to try some more. read more

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Had a really fun sushi making class. We were so full at the end we couldn't eat everything we made. It was well attended. Appreciated the option for a glass of wine or seasonal housemade soda drink. It took three hours, which was in part because it was a little disorganized. That's long time to sit there. The room is beautiful and well equipped. I would go back. read more

For anyone seeking a cooking + tasting experience, I totally recommend checking out The Pantry! At The Pantry, there are a variety of cuisine you can learn, cook and eat. For my friend and I, we signed up for the Puerto Rican Pantry class. Overall, class was fantastic! Our instructor, Gino, did a great job leading the course. We learned how to make 4 dishes, 2 sauces, had yummy wine along the way, and learned some new skills/tips on cooking better. Experience wise~ class had a nice mix of hands on activities (ex: food prep), learning and watching, and towards the end, eating all the food we made. The food made was super yummy and so so filling. Plus, the cozy kitchen made it a much more immersive feel for the class. Overall, had a blast with the class and definitely coming back for more of Gino's courses :) Additional Tips ~ The course we took was around 3 hours long, so would recommend eating a light snack before class. Parking is limited to street, so come early before class to get a spot. read more

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My fiancé and I were gifted a cooking class at The Pantry for an engagement present. We decided to register for the "Exploring Mumbai" class, which promised to teach us how to make several different West Indian street foods. As we arrived, we were welcome into a beautiful classroom complete with a long wooden table with settings for each student. The instructor's assistant offered us drinks, they had two wine options and a non-alcoholic mock-tail. The class was very hands-on and we got to contribute to each dish. We made vada pav (chickpea fritters served sandwiched on white bread with chutney and fried green chiles), solkadhi (kokum fruit creamy drink), pithla (chickpea flour curry), and bhakri (flatbread similar to roti). At the end of the class we sat down as a group and enjoyed the meal we had made. Overall, we had a wonderful experience and hope to take more Pantry classes in the future! read more

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My friend and I gifted ourselves this class for our birthdays and we loved our instructor, Jee Hye Kang, who taught the Bibimbap and Banchan series! Chef was super personable and fun, and I loved the personal stories behind each dish. The class was very interactive (prepare to stand for most of the 3 hours) with lots of time to chop, cook, and mix. At the end, we all sat down together for dinner and ate our creations. They also give us a choice of an alcoholic or alcohol-free beverage, and we get to take home the recipes for each dish! What I didn't like was the fact that we were randomly placed, so our group had people who wanted to takeover a lot of the tasks because they were older and had also taken these classes before. Another issue I had was the fact that we paid $140 but felt rushed to eat; I get they were trying to clean and close but I couldn't take more of the foods I wanted, because the lady who helped just cleared all the food without even asking if anyone wanted to take anything else. I also didn't understand or appreciate the fact that they don't have to go boxes for us, so if I come back, I'll be sure to bring my own container. Chef was kind enough to give us a container for our leftovers considering we were new, but the helper was rude to her and made a comment saying they don't give out Togo boxes but made sure it was loud enough that we could hear. This made us super uncomfortable and ruined the experience, even though we had a great time up until that moment. read more

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Very disappointed in the experience I had here. For the price, we could have learned the recipes on YouTube and bought top tier ingredients with better preparation. We did the Piedmont cooking course in January 2026. The class was around 20 people with a primary instructor and an assistant. "Cooking the meal together" was awful. The class was disorganized and the tasks were minimal. They present you these recipes, but at most you do a minor portion of the preparation. Literally - my tasks for the entire course were: 1. Chop vegetables 2. Make cookie dough 3. Make a garlic butter sauce (to dunk vegetables in) 4. Put melted chocolate on cookies 5. Make gnocchi dough and then make gnocchi. The first four were mindless tasks. The last one was interesting and could have been a good moment for the instructors to coach the class. But there was no commentary. Just 'here's how you do this, good luck!' The instructors spent most of the class cooking the meal themselves and gave colour commentary about what they were doing on occasion. This would be fine - except that it took 3 hours to prep dinner. The course started at 6Pm and we didn't eat until 9PM. No appetizer, or even a warning that's how long it could take. And the food was terrible. The primary beef dish (which we diced some vegetables for, that's it) was fine but there was barely enough for a 20 person class. Instead, they relied on poorly formed and wildly overcooked gnocchi to satisfy the class. The gnocchi was genuinely awful - between giving next to no instruction on how to form the pasta and letting the students cook it themselves, it was closer to buckwheat mush in a bowl smothered in Gorgonzola cheese. Other than that, it was basic chopped vegetables and bread. If you already have a sense on how to cook, skip this. I learned nothing and spent more time standing there in silence waiting for something to do than preparing ingredients , cooking, or eating. The knives were beyond dull (which is dangerous) and there was so little attention paid by the instructors that it felt like preparing this meal was up to you in full, at the cost of going to a proper high end restaurant. Maybe I got a bad class but for the price, this experience is enough for me to never want to return. read more

Great experience that has reawakened my desire to cook gourmet meals at home! I read some unfavorable reviews here and was hesitant to go. It is a little pricey but worth it. Includes two glasses of wine for those who partake. My only ask: the instructor should taste your dish and make suggestions (eg. needs salt, needs a little more cooking time, etc.) Will return next month. read more

I love doing things in the city besides only going out to eat and drink. This was a really fun cooking class. We are locals and enrolled in the salmon class. Figured that's a good first step for PNWers. The instructor was very helpful and knowledgeable about salmon and having lived in the area my whole life, we even learned new things and new parts you can eat! I have taken cooking classes in various areas and at various companies and they are all a little bit different. This one is more collaborative where you work on one large dish per course with most of the team and all eat together I have taken others were each small group of whoever you came with makes their own three courses. It kind of depends on your personal style and how busy and involved you like to be which one you would prefer. This class is pretty slow, paced and relaxing and you get to enjoy wine while you were cooking. Another major plus is that the company is really understanding with food, allergies or restrictions and is able to help you find a class that will work best for you. I really appreciate that with my recent gluten allergy discovery. I have experience, mixed empathy with businesses and would definitely prefer to know if my allergy is a major roadblock to enjoyment and if I would be wasting my money or not. Just be honest! Overall, they change their classes every month, and I definitely would attend again ! read more

The Pantry - Specialty Food Near Me - Seattle, Washington

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It was a fun experience, way better than I expected. We had a group seafood dinner that we prepared by groups of 4 of 16 in attendance. The meal plan was good and the raw ingredients were very good. Although it was a "class", it's unlikely there was not much learning to be had if you already know how to cook. If you are still eating cup a soup or kraft mac n cheese and really haven't tried then the basic knife skills were good, with the emphasis on cutting even sized bits and pieces is important to have everything cook evenly. It was emphasized seasoning all the way through is important to infuse flavors so at the end you don't just have bland bits in a salty or heavily seasoned juice. I think the most valuable lesson was on pan frying a salmon fillet. Over cooking salmon is the quickest way to ruin it. The key to cooking it was having a hot pan and not trying to turn it until the skin has released from the pan. Overall the meal was very tasty, had super fresh high quality ingredients, the instructor was entertaining, and the group of people were nice. My biggest disappointment was that they didn't serve wine from the region as they were showcasing Pacific seafood. It's not that the French and Italian wines were not nice, but I would have liked something I could easily find at the local market. Our Washington, Oregon, and California wines are dependably good and sometimes great. I hate guessing about what may be coming from Europe. The price was high, I don't know if I was paying if I would have gone, but we received a gift certificate for Christmas. Right now I'm 50/50 as to going again, both the price and the location in Ballard are negatives, but the high quality food and generally fun atmosphere are pluses. I think my wife is on the 100% she would like to go again. If it was in Tacoma and was about $100 a person I would be more enthusiastic. read more

After taking a few classes here, I'm over it. Expensive. You don't really learn much. You get to watch someone else cook, and you participate mildly. Then take home a copy of recipes you could more or less find online for free. You could go out for a very ritzy meal and skip this spot. The best class here-- oysters, can be taken at a few other places. I'd go elsewhere. read more

Good classes. Expensive for what you get experience-wise. Fairly basic. In addition they ask you to show up early for class but they don't open their doors until start time- asking you to wait outside in late November grey, rain and cold. Not the definition of welcoming. Go to the Whisk in Bellevue instead read more

We took a virtual class on how to cook mushrooms here. Super fun and delicious - would recommend as something different and engaging to do during these COVID times. We ordered the box to go with the meal which took a lot of prep away from the whole process - everything we needed came in a nicely assembled box. The class was two hours with about ten other people. Instruction was clear, interactive and straight-forward. Plus the chef, Becky, was extremely funny - plus. It felt like we were in an in-person class with the interaction without the minutes of the one person who asks a million irrelevant questions and monopolizes class time. They had a camera on the cutting board and on the chef and the chat was also supervised so there were plenty of ways to engage and ask questions. The food was delicious - a corn soup, a mushroom salad, and a fresh tomato on bread thing. The only minus for this as opposed to a regular class was having to do the dishes... read more

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It was very difficult to find, but once you park in the area you can hoof it around the building to a back way entrance. Upon arrival you are set up with your apron and a glass of wine. The wine was a lovely fruity white easy on the pallet. As everyone enters and checks in you are seated at a gorgeous custom walnut block table enough to fit 12 guests plus the instructor. Italian American was the theme. We made baked ziti with her premade fresh ricotta that was nothing like you get out of the tub at the market. Chicken saltimbocca with a demo glaze using thighs, prosciutto and sage. Pancetta, garlic Manilla clams with fresh bread. I could not get enough of that sauce... phenomenal. Parmesan crusted broccolini, and Italian soda.. We got to eat our clams midway through, but we sat down family style and enjoyed our meal by candlelight. Delightful experience. I learned so much from Ari, our chef/instructor..she was this adorable, young, culinary expert with the mouth of a sailor. Lol! I would definitely be interested in learning more from her. Janet was her assistant and was helpful to us as well.thank you ladies. The Pantry website registration gets you on the list to see upcoming classes before they go live. When they launch be prepared to hover over your computer. The classes pretty much sell out within an hour..no joke. You can get on the wait list and also follow them on Facebook for cancellation spots. Well worth trying it at least once. I recommend going with someone. I went solo, everyone else was in a group so I felt a bit like a 3rd/5th wheel. read more

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Once again, a great time at The Pantry. This time, I took Summer in Thailand and learned from Srisuda who came back to Seattle just to visit friends and teach this class. Even if you know the recipes, there is still so much to learn from the Chef teaching the class. It is both fun, entertaining, and engaging and a wonderful experience cooking with each other and then eating community style at the end of class. read more

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I would give this place a ZERO star if I could... First of all, I paid almost $200 for a cooking class about PNW seafood... two days before the class, I got an email saying it was canceled and asked me to pick another class instead. Wanting to support them as I live two blocks away and wanted to help my local businesses, I signed up for another class that I was less interested in but was willing to take... I get an email reminder about the class that provides all the details and warns us that if we are sick, do not come to the class. Anyway, I woke up with flu-like symptoms the morning of my class. I went to a clinic, and sure enough, I have the flu, so I emailed them in the morning to let them know the situation and that I won't be attending. They never responded until an hour before the class started and said sorry, we can't refund your money, but send someone in your place ... REALLY? An hour before the class starts? How would I possibly do that WHILE in bed with the FLU? As most people know, the flu has been going around recently, and the fact that they were so not accommodating and refused to give me at least credit for the class, stating that they had already bought the supplies for the class... umm.. okay you spent what $30 bucks for my portion of the food I would have used in class so that you can lose a local supporter?? YOU PEOPLE NEED A LESSON IN BUSINESS.... I stayed home so that I wouldn't get anyone else sick.... SERIOUSLY ??? Acting like this, especially after COVID????? IF YOU LIVE IN THE AREA WHERE THEY ARE LOCATED.. PLEASE DO NOT SUPPORT THEM AS THEY DON'T CARE ABOUT YOU. DURING THE PANDEMIC, I BOUGHT SO MANY OF YOUR READY-TO-GO MEALS TO SUPPORT YOU... BIGGEST REGRET EVER. TO END ... IF YOU WANT TO THROW AWAY $200 SO THAT IF YOU GET SICK, THIS BUSINESS WON'T CARE ABOUT YOUR WELL-BEING... GO AHEAD AND BOOK SOMETHING WITH THEM... THESE PEOPLE ARE THE WORST WANKERS EVER.... hoping you go out of business soon so something better occupies that space. read more

Arrived for an ice box cake class. It was my first one and wasn't sure what to expect. Picture a long family table for gathering and one teacher. Ours was knowledgeable and friendly. Students are encouraged to participate with hands on tasks along the way. I felt like I was in the middle of a cooking show. We were greeted with wine, served snacks and got to sample the fruits of our labor at the end. We made 3 items over the course of the extensive class. It was a much different experience than Whisk. You can participate or not. The building was cute and charming. Outlets are on the ceiling so be prepared to get creative. It was a busy class but highly reccommend! read more

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The instructor definetly knew what she was doing. Learned a lot of new things to do with fig leaves! All the ingredients was fresh, and the meal we cooked was better than resturant quality. Thank you for a great Monday! read more

took a steak class last friday the instructor was very informative but i felt like i could have read the how to do this online or watch a you tube video. i cut lemons and garlic and thats it there was very little hands on experience like other cooking classes i have taken and then you are not allowed to take the food home which i am not able to eat much and don't drink so paying for a couple bites of food and little hands on experience was not worth the cost of $140. if your looking for a instructional class then this would be great but if you are wanting to do more hands on go to whisk or sur la table. read more

Engaging, informative cooking classes at the Pantry, located behind Delancey. Knowledgeable chef instructors lead well-paced classes with thoughtful menus and accessible preparation, showcasing a variety of techniques and cuisines. After class, enjoy feasting on your dinner family-style. Michelle Nguyen's Peruvian Street Food class on 9.27.17 featured delicious dishes and class was easy to follow. MENU - Anticuchos (marinated beef skewers) with yellow and green chili sauces (3.5-star) - flavorful, but some skewers were a bit tough. Required grilling - Shrimp & octopus ceviche with fried peanuts, shallots, plantains (4-star). Fun to learn how to make ceviche. - Patarascha (cumin-spiced trout in banana leaf) (5-star) - beautiful, flaky trout. Absolutely will make at home. - Yuquitas a la Huancaina (fried yuca with Peruvian cheese sauce) (3-star) - found this a bit bland and didn't care for the cheese sauce. PS - I cook so I don't starve, am terrible at instructions and would rather be eating. Fun, interactive cooking class for all! read more

The Pantry - Peruvian ceviche, chef Michelle Nguyen 9.27.17 - Specialty Food Near Me - Seattle, Washington

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Have taken a couple classes in person here but wanted to make sure to review the online class we took during quarantine! We signed up for Laura Pyle's Spanish tapas class. We did the ingredient pick up which was super smooth. Received the recipes and ingredient list a couple weeks before too! They recommend starting the prep an hour before class started but we did not need the whole time. The class was very fast paced, which for two somewhat experience home chefs was ok. However definitely would not have been good for one person or a beginner. (One person during the class admitted that he had to tap out since he was so far behind) the dishes we ended up with were great, things we would not have made in our own. We learned a lot about Spanish tapas from Laura and look forward to finding our next class. read more

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I was lucky enough to get my friend's extra spot for the "Duck is the New Chicken" class with chef Jay Guerrero (so I didn't have to deal with the pains signing up). Previously I've done courses at Hot Stove Society and really enjoyed them, but never at the Pantry. There's a long communal table that seats ~15 people. Each seat has a cutting board, apron, and glass of water ready for you (along with a name tag sticker). There are coat hooks, but no space at the table itself for storing extra items so try not to bring too much stuff (ie no place to set a camera). Usually 2-3 assistants that help out in each course, one of which will offer a glass of wine to start. In the back, next to the bathroom, there's a basket of bread and an assortment of oil, vinegar and jams. Once everyone is settled, Jay briefly went over what we'd be learning, and asked us to wash our hands. We were broken into teams of about 2-5 people (3-4 teams total). Jay started out by demonstrating how to break down a duck, make confit, and render fat. This was the only part that we did not physically do ourselves. Everything after that was hands on in preparing the various dishes. Jay would show us how to do a task, and then we would do it under his supervision. The final product would then be taken away for storing or cooking until the end of the class, when we would eat. For things like duck confit and the smoked breast and anything that required hours or more of cooking/curing time, we would prepare the meat and then it would be saved for the next class. Then he'd hand us the "finished" ingredient (ie the duck breast after it had been smoked for 12 hours) and continued with the dish. FOOD: We finished off class with a communal dinner of everything that we made during the night, along with a 2nd glass of wine. I love duck and ALL the dishes we made were fabulous: -duck tartare w/salt cured duck egg yolk -duck rillettes w/cherry preserves & grilled bread -smoked duck breast salad w/dandelion greens & duck fat vinaigrette -duck eggs en cocotte with chanterelles, gruyere, and duck fat fried potatoes There was no dessert course for this particular class, but I was 100% ok with that. OVERALL: I absolutely loved this class! At pretty much the same price point ($95/person) as Hot Stove Society, IMO you get a bit more bang for your buck here. There's way more hands on experience, 2 glasses of wine included, and the class is 3.5hours long (vs 2hrs). There are only ~10-15 people in this class, and the instructor is right in front of your face and watching everything you do and giving hands on assistance. HSS is a bit more high production & commercial - feels more like a classroom setting. This feels more like cooking in a friend's kitchen. You don't, have the option of buying more wine to drink, unlike HSS. So the focus is definitely more on the cooking and technique here, while HSS is more focused on the overall experience. Both have their merits, and depending on who you are you might prefer one over the other. I still enjoy both. TIP: if you are the type of person who takes lots of photos & documents everything, be aware that you will be asked to wash your hands a lot (don't want germy devices contaminating the food - understandable), and maybe get some funny looks. If I'd known ahead of time, I would have brought some alcohol wipes to sanitize my phone/camera and reduce the need for frequent hand washing, because I'm definitely the photo-documenter, and kind of held back because of this. TIP 2: if you take a class involving raw meat, the plastic cutting boards (instead of wooden) are reserved for cutting raw meat. You don't have to stay at your cutting board 100% of the time, since team members will shift around to allow everyone a chance at the meat board, but if you already know you do not want to be handling raw meat I suggest you A) have a buddy, and B) don't sit at a plastic cutting board. TIP 3: First couple hours of the class are spent prepping the food. At the end, the table gets cleaned up and set for dinner, and all the food you made during the class is brought out for a communal meal. This was fantastic, and I left feeling stuffed, but don't expect to be snacking along the way. I don't suggest coming hungry, and if you do - definitely take advantage of the bread in the beginning. TIP 4: Knives are SHARP! Handle carefully. Use the back of the knife for scraping off cutting boards read more

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I have to say this was a fantastic experience all around. I bought my wife a Pasta class which she loved and ironically she bought me the OpenFire cooking class. The instructors are very engaging and entertaining. The food we cooked was delicious and the people were very diverse backgrounds but passionate to learn. I thought there were only a few class choices but I am wrong. I will be signing up for more classes. read more

The Pantry - Cooking in the oven - Specialty Food Near Me - Seattle, Washington

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Wow this was an incredibly well thought out and presented hands on class. My wife and I are foodies, and love learning new cuisines and recipes, we have been to many cooking classes from Italy, to the neighborhood PCC. This class was fantastic. Pluses: Great planning & thought Great presentation - Both the instructor and the awesome support staff Great layout - about 14 of us working at a long table woth knifes and cutting boards. We made Chicken Yakitori! Not only did we make it, we made everything. Broke down a chicken, made secret sauce(can't tell you), Shishito & Shitake skewers, two kinds of salt, grilled rice balls, soy cured eggs, crispy chicken skins, chicken meatballs (my new fav meatball, marinated chicken breast, chicken thigh and welsh onions. Then we grilled Y cooked it all. AND THEN WE ATE IT! So what should you do? Go sign up for the newsletter, when they announce the classes they sell out in minutes. And if you are signed up for the news letter you get a pre copy to read read more

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My boyfriend surprised me with our first class at the Pantry for Valentine's Day and then we proceeded to attend another class two days later, so needless to say we really enjoyed our cooking experience! The first class I took was about soups and stocks where we learned how to make several stocks and enjoyed 3 soups at the end of the session. Everything we made was fantastic and as more of a baker than a cook, I certainly learned a lot. My boyfriend who loves to cook really appreciated being able to watch and ask questions of our experienced teacher and advance his skills too! Our second class we took focused on Pakistani cuisine and we made a full meal to enjoy. This class was especially special because our chef was teaching us how to make dishes that she would make with her mother and grandmother and had lots of stories to share! I'm so excited to go back and am already registered for a Hong Kong cooking class. I highly recommend these classes to anyone looking to educate themselves in the kitchen or just enjoys food! read more

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This place was top notch for a cooking class. I did the Summer Farmers Market class and was blown away. Lauren our instructor was engaging, funny and obviously knowledgeable! Her menu was outstanding and the pacing of the class was perfect. The volunteer helpers where so efficient and worked like little elves throughout the class. I have been to several cooking classes at different places and this was by far the best. Can't wait to some back! PS the food was to die for! read more

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I have a warning for anyone who has to cancel a class with the Pantry. The signups are done 2 to 5 months in advance of the classes. Though I didn't know it when I signed up for summer classes, it turned out I had to have knee surgery and had to cancel two classes. They were able to fill the spots with people from the waiting list, and gave me credit for future classes. I have been unable to use the credit during two seasonal class signup windows even when I logged on the minute the class openings were announced. There are no refunds and I am unable to use the credits. I am out $460 they have collected the money twice for those classes. Good luck! read more

Since my first trip to the Pantry, I've only become more obsessed. They describe themselves as a community kitchen, offering classes that get people to gather around the table to cook and eat delicious food. I'm on board! Too bad they don't have a second location in Chicago. Womp womp. Their space is beautiful and splendid and has every thing you could imagine you might need. They have fabulous assistants helping the classes go off without a hitch. Kim is my absolute favorite teacher, but maybe that's just because I feel like she's my soul sister - she used to be an estate planning attorney (I am one!) and now she's pursuing her truer passions, teaching people to feed their families (I totally need lessons). Obviously, I adore her! Clearly I recommend visiting the Pantry whenever you possibly can, whether for a class or a meal. I've taken a lot of classes here, which I've absolutely loved, including: Contemporary Sauces Roasting Pate, Terrines, and Rillettes Gnocchi Baking for Breakfast Caramelization Back to Basics Pho Savory Pies Thanksgiving Sides Knife Skills How to be a Pie Ninja Hawaiian Luau Seriously, get there. read more

The Pantry truly is as good as it gets! I've taken multiple classes such as: whole crab, everyday wines, risotto, whisky cocktails, pizza at home and how to cook steak. They have a variety of teachers who are chefs, bartenders, sommeliers, butchers, etc., in the community. Here's why: - teachers are knowledgable: you learn about history, how to save a mistake, etc. they are SO patient - you actually learn skills - the time breezes by (3-4 hours sounds like a commitment and it is, but I mean do you even love food?!) - it's a fun activity to do with friends and great place to meet new people! Here's what you can expect: - Classes fill up fast so if you know you want to take a class, secure your spot early! - You're going to have to participate. They do family dinners where you just sit, learn and enjoy, but for the majority of the classes you're going to do something hands-on so be brave and just have fun! - Cozy, nieghborhood vibe; The Pantry is about bring the community together at the table over food. They want you to interact with one another and make yourself at home. This place is beautiful from the kitchens to the small garden to the people and the food. So glad The Pantry exists and I can't wait to go back! read more

The Pantry gets me excited! Olayia Land and her partners have created the ultimate cooking school and community kitchen. In a cozy, white washed kitchen, entered through a back garden walkway, you'll feel like you stumbled upon your own personal kitchen nirvana: enormous wood farmhouse table, vintage Le Creuset and catering size All-Clad lining a commercial grade Garland stove, beautiful farm fresh organic food, and lots of smiling fellow Seattle food lovers. Arrive to a glass of good red wine (why haven't other cooking schools thought of this?) and look forward to being introduced to fantastic recipes and some insider locavore tips on Seattle's best farm fresh ingredients in a relaxed and friendly environment. The Pantry at Delancy offers expert, relaxed instruction in one of the most intimate cozy settings you could imagine. Bring your appetite, because class ends with a glass of wine and a farm-style dinner where you eat all the dishes prepared with your fellow classmates. There is already a lot of buzz on this place, so do get on the mailing list. Some of their popular classes fill up within 30 seconds to 3 minutes of their posting online, Real innovation is happening in Seattle fellow food lovers, and its happening at the Pantry at Delancey. read more

I've been here twice now for cooking classes including Ramen and Perogies, which were two very different classes but both just as enjoyable. Decor wise, the space is very instagrammable - rustic chic kitchen! The set up is also great so that you can see the instructor as well as interact with others in the class in a roundtable style. From the moment that you enter the door, everything is well organized and planned out for you. Make sure to ask for a sparking water option if you are a non-drinker like me, both times I had a delicious rhubarb soda while others had a glass of wine. You are given an apron and the lesson begins. Throughout the class, there are a number of volunteers filling your water and bringing you things you need so you really don't have to worry about anything other than soak in the class. The teachers are experienced in their field and definitely passionate about what they do. You also get all the recipes to take home. I enjoyed that in the perogies class there were a variety of fillings as well as a dessert perogies option to complete a full meal. Making ramen noodles from scratch would not be something I felt comfortable attempting on my own, but now I feel confident trying it out after the class. The classes do sell out fast so you definitely have to book in advance. Let's be honest that the classes are on the pricier side, but I think it's a great choice for a date, or a special night out where you are not only enjoying a delicious meal but also bringing home a recipe you can make again and again, with expert tips! read more

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What makes The Pantry one of the best cooking classes I've tried, is the wide variety of food themes. They have classes covering everything from food photography basics to multi-course dinners (rustic French, vegetarian, and more!). For the cooking themed ones, they range from 3-4 hrs, and involve making several dishes. I took the Classic French Supper class, where we made a frisee salad, gratin dauphinoise, coq au van, and chocolate souffle. Now that's a lot of food! You don't do much chopping or other hands-on activities due to the time constraint and the fact you are grouped with others. So you're often left sitting around chatting to fellow classmates or watching instructors doing demos. The instructor was lively and knowledgeable. Now back to the food. Everything that we made was delicious. Also I was surprised how easy and flavorful some of the dishes were. They're definitely something you can recreate at home and don't require crazy or hard to find ingredients. The hard earned meal is done communally and the class included 2 glasses of wine and small bites. Pro-tip: You'll be eating late (9pm-ish), so be sure to have a snack beforehand! read more

I really had a great time here. I took a cider tasting class, I've been very interested in cider recently as I've found I have a bit of a gluten intolerance. There is a HUGE world of cider out there, far beyond the Angry Orchard and Woodchuck's ect. The setting was very farm-style, warm, inviting and friendly. My biggest complaint was the HEAT. It was mid-August I believe and an evening class but I was overheating, while wearing a skirt and very light shirt. The windows and door were open but the room is just behind the kitchen to an adjacent/attached restaurant and I don't think that helped any. It was difficulty to drink cider while feeling very over heated. The tall, long, wood table was beautiful but the metal, backed stools were far from comfortable. While I love the class and I would try something again (also I think the price was fairly decent $45 I think it was) I was very very uncomfortable the whole time, I had to continuously fan myself with the paperwork and I was visibly sweating...awkward. At least I wasn't the only one. I'll schedule during the cooler weather next time. read more

The Pantry - Specialty Food Near Me - Seattle, Washington

I took the Exploring Italy: Lombardy class last night with a friend and thoroughly enjoyed it! The instructor Kim Cozzetto Maynard was amazing and I would highly recommend classes with her. She started the class telling us about the rich history of the Lombardy region and its cuisine while we sampled smelly albeit yummy cheese. We then helped chop vegetables for the dishes we were preparing (browned butter asparagus, and oso bucco) and a few volunteers helped with the crispy almond torte dessert. Everyone in the class was able to help prepare the risotto Milanese and I appreciated how they had separate burners and pans with the class divided into groups of four. We all had a chance to make the risotto giving me now confidence to make it at home. I took a class years ago at PCC and felt I was able to help prepare the food much more in this Pantry class vs. just watching as the PCC one felt. At the very end you get to eat this really yummy meal with such ample portions! A memorable evening and looking forward to signing up for another class again in the future. read more

If you want to learn, feel part of a community, and eat delicious food, than The Pantry is for you. I hesitate to write this review because it's already hard enough to get a spot for classes/activities I want. The reason why I'm still sharing? Because The Pantry is about building community. They do it over tables, grills, open fires, stoves, gardens, and farms. I can safely tell you every class and teacher I've had have been incredible. I've taken technique classes like: How to Cook Steak and How to Taste, to specific ingredient classes like Whole Crab and Badass Bartending: Whiskey. I'm not a total nerd, I also bake ;) Led me to Holiday Macarons to impress friends and family, Breakfast Baking, and Modern Jewish Bakery. Each class left me with a new technique, a new recipe, or a new trick that I use all the time. More importantly, it provided me a moment to think about something bigger and connect with other people. read more

Great place for classes, I think! Just make sure you don't end up with a medical emergency before your class time!

Attended their once-a-month family dinner and can tell you it was the best meal of my life! Being a stay at home mom from the burbs, I was nervous about attending a family-style fixed menu dinner at a hip cooking school in Ballard. Would my uncoolness be detected by all the sophisticated and trendy attendees? My fears were unfounded. Though the food, service and ambience are truly unparalleled...this place fortunately, is not pretentious at all. Street parking is tight but we were able to score a spot two blocks away. I attended with a dear friend, another almost-40 mom, who is still much more fashionable than me. We walk in on a beautiful spring evening and are greeted by two incredibly welcoming hostesses offering us champagne and checking the list for our name. Inside, our eyes set upon a spread that could easily be a page in O magazine. Two large farm tables dominate most of the space, set for dinner with appetizers being dutifully churned out by two ladies who clearly know what they are doing. Each appetizer dazzled. Made with ingredients I never thought I would like: geoduck arancini fritters? It was out of this world! And that was just a preview of what was to come. As I sip on insanely good champagne and try to casually inhale more than my fair share of appetizers we are finally summoned to take a seat, anywhere at one of the large communal tables. Tip: if you're coming with someone you want to talk to, sit next to each other rather than across the table. It gets loud as 40 people plus staff are eating, drinking and being merry in such a cozy space. Each course was expertly paired with wine. Again, challenging my preconceived notions. A Rose? I don't drink Rose. ohhhh.....when people who know what they're doing pick out the wine for you and pair it with the best salmon I've ever eaten in my entire life...why yes, I am suddenly a self-proclaimed rose drinker! The chef, the servers....I can't say enough. Warm, friendly, willing to answer any question. They cook with heart and I appreciated every single morsel. read more

Oh my god! I ordered their St. Patrick's Day meal for pickup as a special treat, and it was 150% worth it. They accommodated a special request to keep meat and vegetables separate because I eat meat and my boyfriend doesn't. The meal was four courses and was easy to reheat. It was SO MUCH food, will last me another meal if not more. Perfectly cooked and absolutely delectable. The food came with a "love note" with instructions on reheating, and a little story. Thank you The Pantry for making my St. Paddy's so memorable! read more

I've been coming here for the last two years and I'm always eager to sign up for classes each season. Sign up for their email listing to stay in formed about new classes and updates. Each cooking class is unique on its own and I appreciate the instructors ability to incorporate tips and tips around the kitchen. I would post pictures of all the goodies I've made here, but that would be a lot! If you have issues signing up for class or need to apply a promo, their staff is consistently quick via phone or email to help you. If you want to learn to cook, fine to your skills and hangout with a bunch of fellow foodies--what are you waiting? Sign up already!!! read more

We went last month... and what a delightful fun way to spend a day in Seattle. We received this as a gift 2 YEARS AGO. That's how hard it is to get in... it's like buying concert tickets. Log on and buy! Seriously. Anyways, certainly glad I waited for the perfect class. We took the tamale making class. I have a whole new appreciation for this cooking now, as it is time consuming. It was fun to learn the different techniques to make the corn masa into the dough, like using lard as opposed to butter. It was interesting to see how the sauces were made, and a blast to actually roll the tamales in their respective wraps. (Corn husks and banana leaves). The class was hands on, and well taught. Questions were welcome, and at the end, we ate. And ate. And ate some more. We will go back again someday to another class. read more

Took an Indian cooking class here which was informative and a lot of fun. The class pace was a little fast, but that way we got to see more recipes. This place is tucked away behind their restaurant, but which their instructions they emailed it was easy to find. Parking was not (on a Sunday night) We had to drive around several times to find a spot. The one negative was that the food was super spicy so I couldn't tell if I would even enjoy the dishes if I made them again. I know it was Indian food, but teaching a class to beginner cooks I think they should have toned down the spice level... a lot. The room the class was held was comfy, wine was offered when we arrived and again during the sampling of the food at the end. The instructor was informative and helpful. I would go again, but to a class that wouldn't be as potentially spicy. read more