The Pantry

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 !

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...

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.

Once again, a great time at The Pantry. This time, I took Summer in Thailand and learned from Srisudawho 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.

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.

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!

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.

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.

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!

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!