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

Summer 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 6:30p.m. and last approximately 2-2 1/2 hours depending on the class. If you arrive after 6:30p.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.


For all classes, you just need to bring yourself and any beverage you would like.

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 email or telephone and issue a full refund or you may request to be transferred to another class of your choice (depending on availability). Our intention is to not endanger you, our chef, or our staff, so we will take all factors into consideration when making a decision. Please understand that we are a business; if the class is not cancelled, we still have to pay the chef for the spot you reserved.

If you choose to miss a class due to weather-related concerns,
our standard cancellation policy applies.

Standard Cancellation Policy
For observation class cancellations, you must call before 5 p.m. the Thursday prior to the class in order not to be charged. For hands-on class cancellations, you must call before 5 p.m. the Saturday prior to the class in order not to be charged. We will charge your credit card or redeem your gift certificate at that time which the class becomes non-refundable. (If you need to cancel after the cancellation policy, please call so we can try to fill your space. IF we are able to fill your space, you will receive a store credit for the amount charged to your card or in the amount of your gift certificate that was redeemed.) 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 try 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 pm


Tuesday, June 6th Ahmad Farnia “Greek” $55

Ahmad Farnia, General Manager at the Oklahoma City Museum of Art Café will create classic Greek dishes full of traditional flavor…he will even feature the specialty grill used to create these delicacies!

Wednesday, June 7th Ahmad Farnia “Greek” $55

This is a repeat of Ahmad’s Tuesday, June 6th class.

Thursday, June 15th Jacque Methvin “Backyard BBQ (Potluck)” $45

Jacque Methvin, Executive Chef for Scratch Kitchen & Cocktails, shows you how to create a terrific backyard feast for all to enjoy. The menu will feature pimento cheese spread, warm orzo with shrimp and grilled vegetables, pesto pasta salad with squash, bacon, and Summer corn, tequila lime chicken skewers, and finish with chocolate sheet cake and homemade vanilla ice cream.

Monday, June 19th Elboni Boyd “Just Desserts” $45

Elboni Boyd, Patissier at the Oklahoma City Museum of Art Café and long-time cooking class assistant to Ahmad Farnia, will be creating scrumptious desserts for which she is famous! On the menu, we have blueberry scones with a crumble topping, apple dumpling with a caramel sauce, orange crème brulee, and chocolate mousse with fresh berries.

(a meal will also be provided by the international pantry…it’s like two for one)

Tuesday, June 20th Josh Valentine “Farm to Table” $45

Josh Valentine, culinary wizard and Executive Chef at Cultivar, can often be seen working his magic at Carlton Landing barbecues and holiday dinners. You may recognize Josh from the TV series Top Chef. He was also the winner of Oklahoma Restaurant Association’s Hot New Concept Award in 2012. Specializing in farm to table, fresh is always on the menu. This menu will feature: a pass-around appetizer, watermelon salad with pickled shrimp and a buttermilk dressing, pan roasted chicken thighs with succotash and cornbread panzanella, a peach gallette with pecans and bourbon whipped cream.

Monday, June 26th Sandy Brickman “Super Summer Salads” $45

We will start out with a trio of dips with seasoned pita crisps, and continue with a blackened chicken Caesar salad with parmesan crisps, followed by strawberry spinach farro salad and a cranberry almond quinoa salad.  rounding out the menu with a lemon poppy-seed fruit salad with mint labne cream.

Thursday, June 29th Jacque Methvin “Summer Dinner Party” $45

Jacque Methvin will once again create a menu to die for! The Scratch Kitchen & Cocktails Executive Chef will have a menu featuring: strawberry and goat cheese crostini, kale and brussels sprouts salad, summer gazpacho, butter and herb roasted salmon, and finish with a lemon mascarpone tart with berries.

Wednesday, July 12th Ben Spears “Picnicking Under Pressure” $45

Ben Spears, head chef at Legends Restaurant, does not disappoint with the flavor he brings to his dishes. Menu will feature: pressure cooked Korean ribs with a BBQ plum sauce, baked black beans, smoked potato salad, and finish with a strawberry shortcake.

Thursday, July 13th Jacque Methvin “Classic Shrimp Boil” $45

Scratch Kitchen & Cocktails Executive Chef, Jacque Methvin, will prepare the classic shrimp boil…complete with butcher paper on the tables! Menu will feature: shrimp boiled with sausage, corn, and potato and served with butter and parsley, spiked Arnold Palmer, garlic ciabatta bread, tomato salad with red onion and fresh herbs, topping it off with a pineapple upside down cake.

Tuesday, July 18th Ahmad Farnia “Japanese” $45

Ahmad Farnia will take you on an excursion through Japan. His menu will feature Japanese favorites to include Sushi and Sashimi.

Wednesday, July 19th Elboni Boyd “Just Desserts: Part II” $45

Elboni Boyd, Patissier at the Oklahoma City Museum of Art Café and long-time cooking class assistant to Ahmad Farnia, will be creating scrumptious desserts for which she is famous! This continuation of her first "Just Desserts" class will feature chocolate mousse, carrot cake, dessert pizza, and strawberry lemon gateau cake.

Tuesday, July 25th Ryan Lopez “Brunch fit for Royalty” $55

Ryan Lopez is back with a bang-up brunch menu! Menu will feature: prosciutto, spinach and aged gouda quiche, celery salad with feta and sous vide egg, asparagus with moutarde hollandaise sauce and dill, and whole wheat almond pancakes with bananas, Nutella and almond butter.

Thursday, July 27th Josh Valentine “Summer Sunday Dinner” $45

Josh Valentine will once again show you how fresh is better. His menu will feature: chilled broccoli soup with basil crème fraiche, roasted pork tenderloin with cornbread puree and spicy bacon chutney, and finish with a pineapple upside down cake with rum whipped cream.

Tuesday, August 1st Ahmad Farnia “Persian” $45

Ahmad Farnia will go back to his roots with this menu. There is no more flavorful region than that of the Persian countries.

Wednesday, August 2nd Ahmad Farnia “Persian” $45

This is a repeat of Ahmad’s Tuesday, August 1st class.

Thursday, August 10th Jacque Methvin “Escape to the Mediterranean” $45

Jacque will channel the traveler in you with this delicious menu straight out of the Mediterranean. Menu will feature: Spanakopita tart (spinach and feta), quinoa tabouli salad, fresh feta cheese, fried and served with Pomodoro sauce, stuffed grape leaves, and a grilled chicken gyro with homemade tzatziki sauce.

Hands-On Class Schedule

(Hands on classes are limited to 8 spaces)

Saturday, June 17th Denise Onorati “Burgers and more…” $75 11am:

International pantry in-house chef Denise Onorati, will help you create three versions of burger sliders. The menu will feature: beef sliders with mushroom sauce, caprese sliders, black bean sliders with a BBQ sauce, and then enjoy double-dipped fried onion rings.

Saturday, July 8th Denise Onorati “Heavenly Tilapia” $75@  11am:

Denise Onorati, will show you how to take even the simplest fish and turn it into something spectacular. You will create: Italian bread soup, heavenly tilapia, roasted broccoli risotto, and a fresh berry crisp.

Thursday, July 20th 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. Whether cutting vegetables or a chicken, you will learn it all in this class. There will be two classes on the 20th, times are listed below:

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

Saturday, August 5th Denise Onorati “Chef Favorites” $75 @ 11am:

During her time at the Grape Adventure in Seattle, these items were constant requests by the guests. You will prepare the prosciutto wrapped shrimp with cucumber melon salsa, steak rumaki with vanilla rye sauce, steak bruschetta with gorgonzola mayo, and end with a sweet surprise.

Saturday, August 12th Ashley Mcmahan “New York Cheesecake” $75 @ 11am:

Join Ashley Mcmahan, Pastry Chef at Legends Restaurant, as she walks you through the perfect New York style cheesecake, complete with different variations.



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!


Andrew Marsh

Pastry chef Andrew Marsh was the owner of Unique Confections, one of Norman's gourmet chocolate shops! Classically trained at the Culinary Institute of America, which is where Andrew found his passion for the pastry and baking arts. After graduation from the CIA, Andrew spent two years experimenting with and perfecting his own unique recipes for confections of all kinds, working in his home kitchen to produce new combinations of chocolates and herbs he grew in his own garden. Lemon mint chocolate, for example, offers a truly “unique” experience, as do his combinations of dark chocolates and coffee beans.


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.

Ben Spears

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.