Welcome to the international pantry

1618 W Lindsey St. Norman, OK 73069 Tel: (405)360-0765

Cooking Classes


1618 West Lindsey Street
Norman, OK 73069

Fall 2017 Cooking Class Schedule   
Please have your credit card or gift certificate number and the class date you wish to enroll in ready when you call. All information regarding the classes is included in the description. If no menu is listed, then it will be available either in the coming days or on the evening of the class.
 Please do not leave voicemail messages for classes;  
We will NOT reserve or cancel spaces via voicemail.  
All attendees receive a 10% storewide discount during the class!
Observation classes begin at 6:30 p.m. and last approximately 2-2 1/2 hours depending on the class. If you arrive after
6:30 p.m., please call us at 360-0765 and we will unlock the door and let you into the class.  
 You will receive a full meal by the end of the class. Observation classes are structured like "dinner and a show". You will receive recipes of each dish, observe the chef prepare each course, and then enjoy their creations! We will provide water, wine glasses and wine bottle openers.


Inclement Weather Cancellation Policy
 The international pantry reserves the right to cancel any class that fails to attract sufficient enrollment, chef illness/emergency, or inclement weather. We will contact you by the telephone number you provided when you signed up and issue a full refund or be transferred to another class of your choice if available.  Our intention is to not endanger you, our chef, or our staff, so we will take all factors into consideration when making the decision. Please understand that we are a business; if the class is not cancelled, we will not issue a refund.
If you choose to miss a class due to weather-related concerns,
our standard cancellation policy applies.   

Standard Cancellation Policy
Observation class cancellations: For classes Monday thru Thursday, you must call the Thursday prior to the class by
5 p.m. in order not to be charged.  
For Friday classes, you must call the Friday prior to class by 5 p.m. in order not to be charged.

Hands-on class cancellations: You must call the Monday prior to the class by 5 p.m. in order not to be charged.

Your class becomes class non-refundable after the standard cancellation policy.  If you are signing up friends for the classes, please note that we will charge your card for all the spaces being held under your credit card number. It is your responsibility, if you do not want your card to be charged for all spaces under your name, for you to have your friends call us with their credit card information. The international pantry reserves the right to charge your card for spaces reserved under your card number.
***Sorry, no exceptions***

*On the night of your class, each person signed up will have a sticky note with their name on it at their assigned seat. If you have a seating preference, please let us know in advance and we will do our best to accommodate you.  Please do not move your assigned seat.  If you would like a different seat the night of the class, please ask for assistance.

Observation Class Schedule 6:30 p.m.

Tuesday, September 12th Ahmad Farnia "Organic Palestinian"- $45
Ahmad Farnia of the OKC Museum of Art Cafe will prepare amazing dishes from a region of the world rarely explored by most travelers. Sign up fast; spaces will fill early!

Wednesday, September 13th Ahmad Farnia "Organic Palestinian"- $45
This is a repeat of Ahmad's Tuesday, September 12th class.

Tuesday, September 19th Stephanie McElhaney "Fall Flavors"- $45
Stephanie McElhaney, owner of Kitchen no.4, will prepare: creamy garlic soup, panzanella salad, pumpkin pappardelle with braised beef and goat cheese and a chocolate hazelnut tart.

Wednesday, September 20th Josh Valentine "Modern Sous Vide"- $45
Join Josh Valentine, Executive Chef for Carlton Landing at Lake Eufaula, will explore the world of sous vide with this delicious menu: pumpkin soup with sage brown butter hollandaise and candied pumpkin seeds, turkey 3 ways, leek bread pudding, roasted kale and Mississippi mud cake.

Monday, September 25th Jacque Methvin "Rooted in Fall" $45
Jacque Methvin, executive chef at Scratch Kitchen & Cocktails, will prepare a delicious meal perfect for Fall entertaining. Menu will feature: seared pork medallions, cider glazed brussel sprouts, risotto with roasted apples and fennel, kale salad with butternut squash, pepitas, dried cranberries, and crumbled goat cheese with a balsamic dressing, and a warm apple crisp with ginger whipped cream.

Tuesday, September 26th Amy Prince "Mexican Madness" $45
Join Amy Prince from Abbey Road Catering for a Mexican meal you will not forget. Menu will feature: fire roasted tomato salsa with corn tortilla chips; southwest green salad with chipotle ranch; Mexican sopes two ways (carnitas and sweet potato poblanos), Oaxacan black beans and a Mexican chocolate mousse.

Friday, September 29th Denise Onorati "Seasonal Baking- Silicone Style" $45
(Each student will receive a piece of silicone Trudeau bakeware, valued at $19.99, for free!)
Denise Onorati, in-house chef for the international pantry, will showcase the silicone bakeware line from Trudeau and feature these dishes: cranberry orange Bundt cake, hot chocolate marble pound cake, almond palmiers(French pastry),  pumpkin cheesecake bars, and tiny pecan tarts. Please note that the recipes will also work in traditional bakeware.

Tuesday, October 3rd Jeremiah Caldwell "Viet-American Fusion 101 + Coriander Café Menu Tasting" $45
The owners of Coriander Cafe Jeremiah and Brandi Caldwell will be using this class not only to showcase how to successfully fuse and balance flavors from Chef Caldwell's two favorite cuisines (Vietnamese and Soul/American), but also to test potential additions to the Coriander Cafe menu! Learn something new, and give Jeremiah and Brandi some honest, hometown perspective on what y'all want to see as a permanent addition to the Coriander Cafe Menu!
Menu: sticky garlic and nouc mam (sweet rice wine vinaigrette) chicken wings, seasonal Viet salad trio, (Note: The exact salads will be determined by what is available and ready to harvest from Lakeview Elementary's Edible Plant and Sustainable Agricultural Gardens!) Kecap Manis (sweet soy) and holy basil seared beef, Jasmine rice, homemade pickles and blueberry cake with lemon buttercream icing.

Tuesday, October 10th Ahmad Farnia "Mexican Fall Harvest" $45
Ahmad Farnia of the OKC Museum of Art Cafe will create a Mexican feast so delicious, you will think you just crossed the border!

Wednesday, October 11th Ahmad Farnia "Mexican Fall Harvest" $45
This is a repeat of Ahmad's Tuesday, October 10th class.

Monday, October 23rd Jacque Methvin "Dinner Party" $45
Jacque Methvin, executive chef from Scratch Kitchen & Cocktails, will teach you how to create a hearty meal for friends and family. Menu includes: lemon orzo soup with homemade chicken stock, spinach salad with cherry tomato, portabella mushrooms, red onion and bacon vinaigrette, whole roasted chicken with root vegetables, and a blue cheese tart with caramelized pears, toasted walnuts, and honey.

Tuesday, October 24th Josh Valentine "Autumn Entertaining" $45
Join Josh Valentine, Executive Chef for Carlton Landing at Lake Eufaula, for a twist on traditional Autumn meals. Menu will feature: sweet potato gnocchi gratin with ancho chile cream and pecan crumble, braised short ribs with grit cakes, braised greens, and red eye gravy, and holiday pastry parcels.

Friday, October 27th Chef Lars "Pressure Cooking with Fissler" $45
Fissler Chef Lars will show you what can be done with their pressure cookers! He will remove the fear from the once scary kitchen item. Get $45 off any Fissler Pressure Cooker purchased in class.

Wednesday, November 1st Emilio Salinas "Pepe Delgados Revealed!" $45
Please note this is not a traditional class.  His classes are known for their loud, party-like, atmosphere. He does not provide written recipes.

Thursday, November 2nd Sandy Brickman "French Country Cooking" $45
Sandy Brickman, in-house chef for the international pantry, will take you on a culinary journey thru France. Menu includes: Leek and Potato Soup, Beef Bourguignon, Vegetable Macaroni and Cheese, and Chocolate Cake for dessert!
Monday, November 6th Stephanie McElhaney "Modern Thanksgiving" $45
Stephanie McElhaney, owner of Kitchen no.4, will help you spice up your Thanksgiving table with fresh flavors that are sure to become family favorites. Menu includes: mixed greens and roasted pear salad, perfectly roasted turkey breast with pears and sage, maple roasted brussel sprouts and butternut squash, and better-than-box dressing! End the evening with a medley of Fall cheesecakes.

Tuesday, November 14th Ahmad Farnia "Mediterranean Holiday" $45
Ahmad Farnia of the OKC Museum of Art Cafe will amaze you as he prepares a Mediterranean holiday feast!

Wednesday, November 15th Ahmad Farnia "Mediterranean Holiday" $45
This is a repeat of Ahmad's Tuesday, November 14th class.

Tuesday, December 5th Kent & Shannon Rollins "Christmas on the Ranch" $60
Kent and Shannon are back from recent appearances on "Cutthroat Kitchen" and "Chopped"! Join them, as they prepare the perfect ranch holiday meal! Menu will feature: certified angus mesquite beef brisket, grilled asparagus with blanco sauce; cowboy anasazi beans, braided garlic onion French bread, and cranberry orange cheesecake.
Hands-on Class Schedule

Friday, October 6th Stephanie McElhaney "Couple's Date Night: Homemade Pasta" $75 Per Person- 6:30PM
Stephanie McElhaney, owner of Kitchen no.4, presents the perfect date night! Couples will learn how to work together to create homemade pasta along with delicious sauce options. Afterwards, you will sit down and enjoy your creations by candlelight! Class limited to 8 people.
Thursday, November 30th Andrew Wellings "Knife Skills" $75
Wusthof representative Andrew Wellings will teach you key knife skills every cook should know! Learn different cuts and become more comfortable and confident with a knife in your hand. Each session is limited to 8 people. There will be two classes on the 30th, times are listed below:

1st class: 4:00 pm-6:00 pm      2nd class: 6:30 pm-8:30 pm

Saturday, December 2nd Stephanie McElhaney "Christmas Cookie Decorating" $45 - 2PM
Join Stephanie Mc Elhaney,owner of Kitchen no. 4, for a lesson in holiday cookies! Stephanie will show you how to make the perfect sugar cookie dough for decorating.  You will learn techniques and tips on how to make the perfect cookies for all of your holiday events.
Sunday, December 3rd Stephanie McElhaney "Christmas Cookie Decorating" $45 - 2PM
Join Stephanie McElhaney, owner of Kitchen no.4, for a lesson in holiday cookies! Stephanie will show you how to make the prefect sugar cookie dough for decorating.  You will learn techniques and tips on how to make the perfect cookies for all of your holiday events. 


Our Chefs



Henry Boudreaux

 OKC Museum of Art Cafe Executive Chef Henry Boudreaux is a classically trained chef of French and Italian heritage. He has apprenticed in Northern Italy where he made wine, cheese, pasta, and much more. Henry is an avid gardener and prepares his menus according to what is in season at the time. His favorite cuisine is Asian.


Sandy Brickman

Sandy Brickman has been with the international pantry for many years, first as a customer and then as a valued employee.  She taught Health and Wellness classes at the University of Central Oklahoma for 5 years, but  always wanted to do something that related to food.   Although she was never able to go to culinary school, she has acquired just under 100 hours of professional training from The Institute of Culinary Education in New York City.  In New York, she learned a lot of exciting techniques that she loves to pass along to home cooks in order to help them gain more confidence in their own kitchens.  She found something that she loves to do and is am very excited to see where this path takes her in the coming years.  

Jeremiah Caldwell

Jeremiah Caldwell started his undergraduate career at Eastern Oklahoma State College in Wilburton, Oklahoma as a Zoology major. His love of science lead him to the University of Oklahoma in 2002. While he enjoyed his coursework, in 2005 the sudden death of both of his parents caused him to reevaluate what his true calling was. He made a bold move, and decided to follow his passion: making people smile through food.
Chef Caldwell attended Platt College for Culinary Arts and began working in kitchens in the metro area. His knowledge of science contributes to his technical ability and methodical style in the kitchen. As the Executive Chef at Coriander Café, he is able to bring people happiness through delicious Vietnamese fare.


Bill Forster

Chef Bill Forster is a classically trained French chef. He studied at La'Acadamie de Cuisine in Gaithersburg Maryland, where he graduated with highest honors. A stint with Roberto Donna at Galileo in DC followed up by 2 years with Andrew Kneesey at the Georgetown Club preceded his move to Dallas where he worked as Executive Sous Chef for Orion Balliet at Cafe Pacific. Home called his heart so back to Oklahoma he came. He opened La Luna Blu in Enid and then his own restaurant Rooster in Wine before leaving Enid for Grand Lake. Arrowhead Yacht Club was next. A few years on the lake and then back to Norman where his last three years were spent at Royal Bavaria!  Bill now loves his cooking classes at the International Pantry as well as offering private catering and in home lessons as well!



Stephanie McElhaney

After graduating from culinary school, Stephanie worked in restaurants before discovering her passion for teaching. She previously taught at the Culinary Institute at Platt College. She currently teaches  a number of public and private cooking classes, where she specializes in nutrition and healthy eating.



Jacque Methvin

At the age of 22 Jacque started her own small catering business out of her home. Business soon got to be too much for her home and she decided to take a position at a well known local catering company. After 3 years she decided she was ready to try something new. Around that time a great new concept in Norman , called scratch kitchen and cocktails was in its first week of opening. Eager to learn new techniques and skills ,She took a job as a prep cook. She soon moved up ranks in their kitchen and is now the executive chef at scratch kitchen and cocktails.


Denise Onorati

A few months ago Denise and her husband moved here from Seattle, Washington. Her love of cooking prompted me to attend culinary school at South Seattle College after her children finished college. She started her culinary career working at Paolo's with chef Paul Raftis, who trained in Italy. After 3 years she agreed to help open a new restaurant to compliment wines with her good friends who owned a wine shop. At The Grape Adventure she created the menu and worked as the executive chef for 9 years. She also volunteered with the local high school in their culinary program and worked with the competition team (they got second in state last winter). 

Amy Prince

Abbey Road Catering’s Amy Prince has more than a decade of experience in the food industry. She specializes in catering, and has worked in Norman and in Portland, Oregon. Before entering the culinary world, Amy was a journalist, covering many topics, including food writing.


Charles Richardson

He graduated from OU with a business degree in 2000. After nearly a decade in the corporate world he decided to follow a passion for cooking and see if becoming a chef was the career he wanted pursue. He was hired on at Local a month after it was opened. He started out at the bottom of the kitchen, but quickly worked his way up and was recommended by the executive chef there for the Accredited Apprenticeship program at The Coach House. He worked for Chef Kurt Fleischfresser, one of the most successful and esteemed chefs Oklahoma has produced, at The Tasting Room and The Lobby Bar before beginning the apprenticeship when the next opening was available. After returning to Norman and working saute at Scratch Kitchen & Cocktails in 2014, he is now a private chef.



Kent Rollins

Kent Rollins is from a lost period in time and a dying state of mind, when life was simple and character was king. Kent was born and raised along the banks of the Red River near Hollis,Oklahoma. Growing up, and throughout his adulthood, Kent helped his father manage cow/calf operations in the area while also taking care of their own herd. In the beginning of Kent's cooking career, he spent time with his uncle guiding and feeding hunters deep in the Gila Wilderness of New Mexico. From there he bought a chuck wagon in 1993 and began cooking for ranches and soon expanded into catering. Because of Kent's growing popularity and his preservation of an historic way of life, the governor of Oklahoma proclaimed Kent the Official Chuck Wagon of Oklahoma in 1996. Kent has since made numerous television appearances including the Food Network's highly rated shows, Throwdown! with Bobby Flay, where he beat Flay with his chicken fried steak, Chopped Grill Masters and Chopped Redemption. He also holds an undefeated record on NBC’s Food Fighters and most recently was featured on CBS Sunday Morning.Kent's ability to not only cook but to transport folks to another time through vivid stories of cow camps and the cowboy life is yet another way that he is a truly unique character. Along with the stage and the trail, Kent’s food and stories can be experienced each month in Western Horseman magazine where he and Shannon contribut a column and recipe. Kent and his wife, Shannon, continue to travel the country feeding hungry folks and those intrigued by their distinct and historic way of life. However more importantly, Kent carries on the legacy of cooking for cowboys on ranches during spring and fall gatherings, a rare tradition few follow.
Kent and Shannon released their first cookbook, A Taste of Cowboy, in April 2015.


Stephanie Sarantakos

Stephanie Sarantakos is the Food and Beverage Director at the Trails Golf Club in Norman Oklahoma. She has been cooking in professional kitchens since 2006, but her specialty is Catering for special events. She attended the Culinary Institute of Fort Worth and left in 2008. Stephanie has been on the opening team for a variety of restaurants including Norman’s own beloved Scratch, and she worked for Abbey Road Catering for a number of years. Stephanie currently lives in Norman with her husband and daughter.