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
405-360-0765

Spring 2018 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 
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.

HANDS-ON CLASSES
Hands-on Classes Begin at 2p.m. (Please note time change) Hands-On Classes are $75 Per Person (with the exception of cookie decorating classes). Be prepared to cook! The $75 classes are limited to 8 people. You will receive recipes for the foods you prepare. We will serve water, you are welcome to bring your own beverage.

 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.  *We will charge your card or redeem your gift card at that time.*
For Friday classes, you must call the Friday prior to class by 5 p.m. in order not to be charged.
*We will charge your card or redeem your gift card at that time.*
Hands-on class cancellations: You must call the Monday prior to the class by 5 p.m. in order not to be charged. *We will charge your card at that time.*

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.
 

Monday, February 12th Emilio Salinas “Pepe’s Night!” $45

Emilio Salinas Owner and chef of Pepe Delgados. Join us for a fun night of Mexican Food!
Please note this is not a traditional class. His classes are known for their loud, party-like, atmosphere. He does not provide written recipes

Tuesday, February 20th Ahmad Farnia “Cajun and Creole” $45

Ahmad Farnia of The Oklahoma City Museum of Art Café will prepare an exciting night of Cajun and creole dishes that are sure to take you to the heart of Louisiana!

Wednesday, February 21st Ahmad Farnia “Cajun and Creole” $45

This is a repeat of Ahmad’s Tuesday night’s class

Tuesday, February 27th Teri Fermo “Let’s Freeze It!” $45 

Teri Fermo, Chef/Owner of Jezebel Food Truck in Tulsa, will prepare items that freeze well AND are 2014-2016 Tulsa “Eat Street” Throwdown Winners!! The menu includes Filipino Breakfast (garlic soy glazed chicken on toasted garlic jasmine rice with an over medium egg), Brother Love Lasagna, and Cayenne Chocolate Mousse for dessert!

Wednesday, February 28th Bill Forster “Greek Night” $45 

Bill will prepare an exciting menu from his new restaurant “Omma Greek Kitchen” in OKC! The dinner will include Horatiki (Greek salad with lemon oregano dressing), Spanakopita (spinach pastry with feta), Kottopoula me Biselia (Chicken with peas and rosemary in a white wine sauce), and a Torta Katifi (Greek yogurt cheesecake) for dessert!

Tuesday, March 6th Gerry Reardon “El Toro Chino Menu Favorites!” $45

Gerry Reardon, Owner and Executive Chef from “El Toro Chino”, One of Norman’s new and exciting restaurants! Gerry will prepare Crab Cakes over a Spring Mix Salad, Chicken Tortilla Soup, Meatloaf stuffed with Bacon and Jack Cheese, Jalapeno Bacon Mashed Potatoes, Glazed Carrots, and Chocolate Peanut Butter Pie for dessert!

Wednesday March 7th Jacque Methvin “Late Winter Comfort Food” $45

Jacque Methvin Chef of Scratch Kitchen and Cocktails will prepare Grilled Zucchini Rolls stuffed with herbed goat cheese, Pea Soup, Roasted Chicken with honey and lavender, Orange glazed carrots, and a Lemonade Pound Cake for dessert!

Tuesday, March 13th Teri Fermo “Food Truck Fare” $45

Join Teri Fermo, Chef/Owner of Jezebel Food Truck in Tulsa, for an exciting look into her food truck Jezebel! Teri will prepare popular items from her truck translated to the kitchen! The menu includes Lumpia Shanghai (Fillipino Spring Rolls filled with crispy pork, water chestnuts, and Asian aromatics), Pork Belly Slider with cucumber on a Hawaiian roll, White Truffle Smashed Fries, and Bohemian Tacos (braised oxtails in a flour tortilla)!

Wednesday, March 14th Joshua Valentine “Mediterranean Family Style” $45

Joshua Valentine Chef at Carlton Landing and 3rd place “Top Chef” contestant will prepare Fava Bean Hummus with Labne on Pita Bread, Gyros, Black-eyed Pea Falafel, and Israeli Milk Pudding for dessert!

Tuesday, March 20th Ahmad Farnia “Pacific Northwest USA” $45

Ahmad Farnia of The OKC Museum of Art Café will take you on a culinary trip to the Pacific Northwest that is sure to excite your palate!

Wednesday, March 21st Ahmad Farnia “Pacific Northwest USA” $45

This is a repeat of Ahmad’s Tuesday night’s class

Tuesday March 27th Ben Spears “Italian Night!” $45

Legend’s Executive Chef Ben Spears will prepare an exciting night of Italian foods!
Menu TBA

Thursday, March 29th Stephanie McElhaney “French Comfort Foods” $45

Join Stephanie McElhaney of Kitchen No. 4 and private chef as she demonstrates the art of French Comfort food. The menu includes French Onion Soup, Poulet Chasseur (French Hunter’s Chicken with White Wine, Mushrooms, and herbs), la Tartiflette (Potato, Bacon, Cheese, and Wine Casserole), Side Salad, and Finish this wonderful meal with individual Chocolate Souffles!

Wednesday April 4th Jacque Methvin “Mexican Scratch Style” $45

Jacque Methvin of Scratch Kitchen and Cocktails will start you off with a Warm Elote Dip with Tortilla Chips, Mini Grilled Shrimp Tostadas with Avocado and Mango, Braised Pork Cheek Tacos with Cotija Cheese, Pickled Onion, and Cilantro! This meal will be finished off with Churros!

Monday, April 9th Stephanie McElhaney “Indoor BBQ” $45

Stephanie McElhaney of Kitchen No. 4 and private chef will give you a lesson on indoor BBQ without a smoker! Stephanie will prepare an Oven Smoked Pork Shoulder to make a variety of Pulled Pork Sandwiches with Deviled Eggs, Southern Baked Beans (from scratch), a Fresh Cucumber Salad, and Individual Banana Pudding Trifles for dessert!

Tuesday, April 10th Koi Strickland “Thai Thai” $45

Koi Strickland of Norman’s Thai Thai restaurant will prepare items from their menu! The dinner will include Pot Stickers, Chicken Pad Thai, and Sticky Rice for dessert!

Tuesday, April 17th Ahmad Farnia “Medieval Times” $45

Ahmad Farnia of The OKC Museum of Art Cafe for a trip back in time for a current rendition of Renaissance and Medieval foods!

Wednesday April 18th Ahmad Farnia “Medieval Times” $45

This is a repeat of Ahmad’s Tuesday night’s class.

Tuesday, April 24th Gerry Reardon “El Toro Chino Menu Favorites!” $45

Gerry Reardon, Owner and Executive Chef from “El Toro Chino”, One of Norman’s new and exciting restaurants! Gerry will prepare Crab Cakes over a Spring Mix Salad, Chicken Tortilla Soup, Meatloaf stuffed with Bacon and Jack Cheese, Jalapeno Bacon Mashed Potatoes, Glazed Carrots, and Chocolate Peanut Butter Pie for dessert!

This is a repeat of his March 6th class.

Wednesday, April 25th Joshua Valentine “Spring Feast! ”$45

Joshua Valentine of Carlton Landing and 3rd Place Top Chef contestant will prepare Buttermilk Custard with Spring Pea Soup, Asparagus Crespelle (Italian crepes), Roast Leg of Lamb with charred eggplant and carrots, and Strawberries and Cream for dessert!

Wednesday May 2nd Jeremiah Caldwell $45

Jeremiah Caldwell Chef/Owner of Coriander Café will prepare Traditional Bone Broth with Ramen Style Egg Noodles with Dandelion Greens and Ponzu Pickled Mushrooms, Quinoa and Microsprout Salad with Proforaged Greens, Edible Flowers and Morel Mushrooms, Sweet Potato and Chicken Masala with Turmeric Root and Wild Oregano (bee balm), and a Ceremonial Grade Cacao (chocolate) Pudding for dessert!

Tuesday May 8th Ahmad Farnia “Persian” $45

Join Chef Ahmad Farnia of The OKC Museum of Art Café for a night of fabulous Persian food (his specialty). This class is always a crowd favorite!

Wednesday May 9th Ahmad Farnia “Persian” $45

This is repeat of Ahmad’s Tuesday night’s class.




HANDS-ON SCHEDULE 2PM

 

Saturday, February 24th “French Macarons” Stephanie McElhaney $75 per person

Join Stephanie McElhaney, owner of Kitchen no.4 and private chef for a lesson on how to make the prefect French macaron! This class has always been a crowd favorite!

Saturday, March 10th Stephanie McElhaney “Cookie Decorating” $45 per person

Join Stephanie McElhaney, owner of Kitchen No.4 and private chef for a lesson in Easter 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 your holiday events.

Saturday, March 24th Amy Prince “Biscuits, Scones, and Galettes!” $75 per person

Join Private Chef Amy Prince as she teaches you how to make delicious Biscuits, Scones and Galettes!

Saturday, April 7th Denise Onorati “Emulsifications!” $75 per person

Denise Onorati, the International Pantry’s own private chef, will take you through how to make the proper emulsifications! Students will prepare Grapefruit Hollandaise over Seared Scallops, Kale and Grapefruit Salad with a Grapefruit vinaigrette, and show you how to make basic Mayonnaise and Aioli!

Saturday April 14th Denise Onorati “Stuffed Pasta” $75 per person

Denise Onorati, the International Pantry’s own private chef, will take you through preparing various stuffed pasta. You will be making Tortellini, Ravioli, and Lasagna Rolls!

 

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.