Whisk Cooking Class: Street Foods of the World
2025-09-12 18:00 - 20:30, 2025-12-30 18:00 - 20:30, 2026-03-27 18:00 - 20:30 (America/Los_Angeles) | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!
Make, eat and enjoy street foods from

Morocco – Chermoula Chicken
West Africa – Spicy Peanut-Dusted Beef Skewers
Japan – Okonomiyaki – Seafood Pancakes
Mexico – Alambres, Steak and Bacon Tacos with Salsa Verde

Participants will have the option of enjoying wine or beer as street food is always best with a beverage!

Amna's Supper Club
2025-09-16 18:00 - 20:00 | Register for Location
Back for our last supper club of the season!! Can’t wait to highlight the late summer produce and enjoy fresh bites and a rich meal. See you at the table! Tickets coming soon 🥰

Palestinian Kitchen: Fatayer
2025-09-18 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
The universal practicality of packing deliciousness into a portable dough package ranges from Cornish pasties to empanadas to fatayer, a type of savory pie eaten throughout the Arab world.. In this class, Nadia Tommalieh will teach you how to make Palestinian-style pastries, as you learn how to knead, stuff, and fold fatayer in the traditional way to get perfectly soft and fluffy golden brown pies every time. You’ll make shorabet adas bil hamid (vegetable and lentil soup with lemon and pomegranate molasses); fatayer sabanekh (triangle-shaped spinach-stuffed pies); fatayer jebneh (boat-shaped savory cheese and herb pies); sfeeha (open-faced seasoned beef pies), and dagga gazawyieh (spicy Gaza-style sauce with tomatoes, garlic, jalapeno, dill, and lemon).

Cookbook Club Potluck Supper: Boustany
2025-09-21 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
We don’t always 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 “Boustany”, written by the Sami Tamimi. 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.

FIELD TRIP: 4-DAY QUILLISASCUT FARM CAMP
2025-09-25 - 2025-09-28 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
This summer we’re teaming up with Quillisascut for another round of farm camp! Located in Rice, Washington, Quillisascut is a rural farmstead that includes livestock, a small orchard and extensive gardens that supply the ingredients that nourish the farmers and guests. Every summer they invite guests to the farm for culinary workshops, where you’ll spend your days milking goats, making goat cheese, feeding, slaughtering, and butchering chickens, gathering eggs, harvesting garden vegetables and herbs, and foraging. Out of your day’s adventures, you’ll create meals that will include wood-fired sourdough bread, fresh-made yogurt, fruit jam, wood-oven rotisserie chicken, herbal infusions, wood-fired pizza, and so much more. On top of that, you will learn how to improvise meals based on what you harvest each day from the farm and have additional options in the farm garden to learn about local flowers, crack walnuts from the renowned tree, or try your hand at fermentation projects in the back kitchen.
This 4-day camp led by Nadia Tommalieh and the Quillisascut family will take place July 24-27 and again on September 25 -28. Lodging is included and will be in either the farm’s clubhouse, the shepherds hut, or the glamping tent. There are four shared bathrooms with showers. Camping is also an option for those who want to sleep under the stars. Payment plans are an option, so please send an email to info@thepantryseattle.com if that works better for you.
Quillisascut Farm Camp is geared for adults. Young adults can sometimes be accommodated as an exception based on their age level and interest (as well as must be accompanied by a parent or guardian). Please email to check in with us first if you have anyone under the age of 18 in your party.

The Somali Table
2025-10-04 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Due to its location and landmass, Somalia is a true culinary crossroad. Indigenous Somali regional cuisines woven with lasting Italian, South Asian, and Middle Eastern influences have resulted in a cuisine that is dynamic and unique. Join local chef Ifrah F. Ahmed in class, where she will teach you about the food of Somalia and how to make some of her favorite classic dishes. On the menu: xawaash-spiced lamb (braised lamb shanks with xawaash spice and cilantro garlic sauce); muufo (corn flatbread); fuul (mashed fava bean and tomato stew); and bariis(Somali-style rice).

The Jordanian Table: Mansaf
2025-10-08 18:00 - 21:00, 2025-10-09 18:00 - 21:00, 2025-10-22 18:00 - 21:00, 2025-10-23 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh for a journey into the heart of Jordanian hospitality through its most iconic dish. In this class, you’ll explore the cultural roots and rituals surrounding mansaf as you learn to prepare it, from slowly braising lamb shanksin a rich, tangy sauce made from jameed (dried yogurt) to serving the lamb over turmeric- and ghee-scented rice, nestled on top of shrak, a delicate Bedouin flatbread. To complete your Jordanian table you’ll prepare galayet bandoura(sautéed ripe tomatoes with garlic, olive oil, and chili, served with crispy pita chips); zaiytoon (green olives marinated in lemon, jalapeño, turmeric, and olive oil); mkhalel left (bright pink pickled turnips in brine); and, for dessert, awameh(light, crispy dough balls soaked in orange blossom syrup and sprinkled with crushed pistachios).

Arabian Dessert Shop
2025-10-09 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
Growing up, Chef Hend enjoyed eating many of the sweet treats of her heritage made by her family. In this hands-on class, Chef Hend Yahya will share with you her favorite Arabian desserts with a Fall twist. Think warm spices like cinnamon, nutmeg, clove and cardamom. She will teach you her techniques and tricks to making a swirled, buttery cookie filled with date paste seasoned with Fall spices. You will also learn to make a yeasted sweet, fluffy pancake stuffed with fresh apples and walnuts and soaked in a delicious cinnamon syrup, Chef Hend’s personal favorite! Last, but definitely not least, is a light, flavorful coconut cake made with semolina flour and topped with almonds. You will go home with plenty of desserts to share with family and friends.

Makrouta (Swirled, Buttery Cookie)
Atayef (Stuffed Pancake with Cinnamon Syrup)
Besbousa (Coconut Cake with Cardamom Syrup)

Palestinian Street Food Classics
2025-10-12 11:00 - 13:30 | Whisk, 10385 Main St, Bellevue, WA, 98004, United States
In this hands-on class we will explore some of the most popular street foods and staples of Palestine and other neighboring Levantine countries such as Jordan, Lebanon and Syria. Chef Hend Yahya will guide you through some of her cultural family favorites. Your culinary street food journey will begin with classic falafel bites brimming with spices and herbs and accompanied by a silky tahini sauce. Next you will create a light vegetable filled salad ( Fattoush) with fried pita croutons. Every street food experience must include Saj, an unleavened thin flatbread which you’ll use as a wrap for your chicken shawarma. Shawarma is bold spiced marinated meat which is grilled and sliced thin. You will complete your wrap with fresh cut vegetables and a zesty yogurt garlic sauce. Join Chef Hend for a culinary journey through the beautiful food culture of Palestine and the Middle East.

Falafel with Tahini Sauce (chef demos blending, students form and fry)
Saj (thin Flatbread)
Fattoush, Romain lettuce tossed with tomato, cucumber, radish, fried pita chips with a mint and sumac vinaigrette
Grilled Chicken Shawarma, Middle Eastern Pickles and Yogurt Garlic Sauce

Pizza for Palestine
2025-11-02 16:00 - 20:00 | Goat Mountain Pizza Company, 215 W Holly St Suite 103, Bellingham, WA, 98225
This Sunday, November 2nd, we are partnering with @whatcomfamiliesforjustice for an amazing fundraising opportunity!
Sunday we will be open from 4:00-8:00pm for a night out for our Bellingham community to raise funds to support families in Palestine 🇵🇸
There will also be vegetarian, vegan, gluten free pizzas available, a salad, and a special N/A punch 🙂
We hope to see you there! 🍉

The Olive Oil Harvest
2025-11-12 18:00 - 21:00, 2025-11-13 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as she shares the beauty, importance, and tradition of the olive harvest and olive oil pressing across the Arab world. Olive oil is a staple in most culinary cultures, and in this class you’ll learn about the different flavor profiles of olive oil, the best temperatures for cooking, and how to repurpose flavor-infused oils. You’’ll cook an array of dishes traditional to celebrate the olive harvest season, before sitting down to feast on shorabet freekeh bil hamid w zeit al-zaytoon (citrusy freekeh and olive oil soup); musakhan (roasted Cornish hens with olive oil, caramelized onions, and sumac); salatet bandora bil a’ashab(tomatoes and herbs tossed in olive oil and sumac), as well as salset laban w na’ana (garlicky yogurt, mint, olive oil sauce). Yansoonnieh, an aromatic anise and olive oil sticky cake drenched in orange blossom syrup, will close out our meal, and our love letter to the majestic olive.

The Arab Pantry: Tahini
2025-11-17 18:00 - 21:00, 2025-11-18 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
oin Nadia Tommalieh as she dives into the versatile world of tahini, a staple ingredient in Arabic cuisine. In this class, you’ll discover the rich history and diverse uses of tahini, learning how to incorporate its unique flavor and creamy texture into a variety of traditional and fusion dishes. This class will guide you through making fresh tahini from scratch, and then showcasing it in an array of savory and sweet dishes. We will make kofta w batata bi tahinia (minced seasoned lamb and beef baked with potatoes and tahini sauce); roz bi sha’rieh (toasted vermicelli noodles and rice in olive oil); mutabal betenjan w khodar (smoky roasted eggplant with tomatoes, peppers, and tahini); and green salad with a creamy lemon tahini dressing. We will end the class on a sweet note by making traditional halaweh bil foustoq w chokolata (halva with pistachio and chocolate), a must-have dessert that perfectly balances the sweetness of sugar with the nutty richness of tahini.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.

Christmas in Bethlehem
2025-12-09 18:00 - 21:00, 2025-12-15 18:00 - 21:00, 2025-12-16 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh and step into the warmth and flavors of a Palestinian Christmas with this festive menu inspired by the holiday tables of Bethlehem. In this class, you’ll cook a collection of celebratory dishes that blend winter comfort with bold flavors: dajaj mashwi bil za’atar (whole roasted Cornish hens crusted with za’atar spice); salatet freekeh bil a’ashab (a freekeh and arugula salad tossed with fresh herbs, roasted chestnuts, and pomegranate seeds); salatet bandoura w zaiytoon (tomato and olive salad dressed with sumac and olive oil), mutabal ara’a (roasted butternut squash topped with tahini and toasted pine nuts); and for dessert, makrouta, the traditional Palestinian pinwheel cookies filled with dates and infused with anise and cardamom.

The Palestinian Bakery
2026-01-19 18:00 - 21:00, 2026-01-21 18:00 - 21:00 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Sfeeha yafawiyeh is a traditional Palestinian pastry made with dough that is rolled thin, stuffed, twisted into a spiral, and baked with olive oil. These little twirls are a showstopping addition to any feast, and in this class Nadia Tommalieh will teach you how to make traditional Yafawiyeh dough and a variety of savory and sweet fillings. On the menu: sfeeha yafawiyeh (spiced beef and onion-stuffed pinwheels); yafawiyeh bil jebneh wa za’atar (akawai cheese and zaatar-stuffed pinwheels); and nabulsi tamriyeh (pocket pastries stuffed with semolina pudding, fried and dusted with powdered sugar and pistachios). You’ll enjoy your freshly made pastries with khiar bil na’na (yogurt mint sauce) and salatet jarjeer w shamander (arugula, beets and pine nuts salad with olive oil and pomegranate molasses dressing).

Palestinian Spring Feast
2026-03-02 18:00 - 21:30, 2026-03-03 18:00 - 21:30 | the Pantry, 1417 NW 70th Street, Seattle, WA, 98117
Join Nadia Tommalieh as you explore the rich flavors and traditions of Palestinian cuisine in a menu that is both celebratory and rooted in everyday cooking—simple techniques, pantry staples, and bold flavors that can easily become part of your weekly meals. Together we’ll prepare rummaniyeh (lentil and eggplant stew with pomegranate molasses, tahini, and caramelized onions); msabaha (warm chickpeas in citrus and garlic sauce served over hummus) with tatbeeleh (jalapeño lemon sauce); kobez taboon (traditional wheat and white bread baked over hot stones); jawaneh (chicken wings with garlic, shatta, and za’atar); and halawet smeed bil asal (semolina and milk pudding with mastic and orange blossom water, garnished with ground pistachios and served with honey).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.

Author Talk: Ham El-Waylly: Hello, Home Cooking: Do-Able Dishes for Every Day
2026-03-31 18:30 - 20:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Book Larder is delighted to welcome Ham El-Waylly to the shop on Tuesday, March 31st for an author talk to celebrate his debut cookbook, Hello, Home Cooking: Do-Able Dishes for Every Day! You may know Ham as a longtime contributor to NYT Cooking, where he is also one half of the YouTube sensation “Mystery Menu” with his wife Sohla. In Hello, Home Cooking, Ham taps into everyone’s nostalgia, with recipes for cooks of all levels, using core flavors from different cuisines, and encouraging you to mix, match, and shake up classic dishes from around the world. Ham will be in conversation with Ahmed Suliman, James Beard-nominated chef of Cafe Suliman.
Reservations are non-refundable and can include a signed copy of the $35.00 book. Applicable sales tax and a $2.50 transaction fee are also included. Can’t attend but still want a signed book? Order here for shipping or in-store pickup.
About the book: In Hello, Home Cooking, Chef Ham El-Waylly taps into everyone’s nostalgia—his versions of beloved dishes carry a can’t-quite-put-my-finger-on-it heart-warming quality. From Macarona Bechamel that parallels mac ’n’ cheese, and an onion-laden pot roast that rivals any version you grew up eating, to cinnamon toast crunch made out of pita. Hello, Home Cooking shows you a whole new world of comforting classics—all while making sure you don’t need to go to a bunch of specialty stores or take out a second mortgage. With Ham’s guidance, you can make comfort meals adventurous, and brand new dishes will leave you reminiscing like you’ve had—and loved—them a hundred times.
Expect recipes like:
Everything Pita
Overnight Oats with Rose, Cherries, and Pistachios
Better Than Boursin
Focaccia Baladi
Lazy Hummus
Zucchini Poached in Yogurt
Eggplant and Tofu Ragu
Giardiniera Rice
Bolivian Cheesy Rice
Brazilian Hot Dog Party
Carrot Sheet Cake

Book Signing: Ham El-Waylly: Hello, Home Cooking: Do-Able Dishes for Every Day
2026-03-31 19:45 - 20:30 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States

Author Talk: Ifrah F. Ahmed, Soomaaliya
2026-04-13 18:30 - 20:00 | Book Larder, 4252 Fremont Ave N, Seattle, WA, 98103, United States
Book Larder is thrilled to welcome Ifrah F. Ahmed to the shop on Monday, April 13th for an author talk to celebrate her debut cookbook, Soomaaliya: Food, Memory, and Migration. Ifrah (a sometime Seattleite!) has created this stunningly photographed living archive of Somali recipes and traditions, from both at home and in the diaspora, spanning cherished classics and modern interpretations that bring the soul of Somali cooking to the world stage. Moderator to be announced.
Ta-Nehisi Coates, National Book Award-winning author, says: “Ifrah F. Ahmed, along with the writers, restaurateurs, herders, and chefs she highlights in this book, underscore the centrality of food to a culture. In Soomaaliya, Ahmed offers something more than a cookbook, with color, profiles, history and, yes, recipes. She offers a reclamation for a people who never should have needed one.”

Reservations are non-refundable and can include a signed copy of the $40.00 book. Applicable sales tax and a $2.50 transaction fee are also included. Can’t attend but still want a signed book? Order here for shipping or in-store pickup.
About the book: Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.

In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Through recipes and also profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.
Ifrah F. Ahmed is a Somali-born, New York-based writer, chef, recipe developer, and artist whose work centers around food, history, culture, memory, and migration. Her writing and recipes are published in The New York Times, where she is a regular contributor. Her popular Somali culinary pop-up MILK & MYRRH has routinely sold out in Seattle and beyond. Named one of Cherry Bombe’s “Future of Food 50”, she is dedicated to the preservation of Somali culinary traditions.

Soomaaliya
2026-04-14 18:30 - 21:00 | WA
Then, on April 14 we’re hosting Somali-American chef and writer Ifrah F. Ahmed to celebrate the release of her new cookbook: Soomaaliya. In her debut cookbook, New York Times Cooking contributor Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Ifrah will join the Pantry team to enjoy some of her favorite dishes from the book. Pricing includes a wine pairing with each savory course, Somali tea with dessert, and a copy of Soomaaliya. The menu:
Soomaaliya
Spiced Beef sambuus (dumplings) with basbaas (green garlic hot sauce)
Little gem salad with radishes, tomato, and tamarind-date dressing
Mallaay qumbe (coconut fish curry) with coconut milk and xawaash, a 7-spice mix
Bariis (Somali-style rice pilaf with cardamom, cinnamon, and cumin)
Doolsho timir (date and cardamom cake)
Shaah (spiced Somali tea) with oat milk and maple syrup
