Swiss Fondue & Raclette Class

Often associated with the 1960s and ’70s, fondue has a long tradition that started in the mountains of Central Europe years before it made its way to American tables. In this class Courtney Johnson delves into fondue’s history and taps into her love of cheese to teach us about fondue both classic and contemporary. She’ll explain how to select and care for your cheeses and demystify the chemistry behind its melting properties. You’ll make traditional and contemporary versions of fondue and Raclette. You’ll fill the table with a myriad of boiled potatoes, roasted seasonal vegetables, cornichons, sausages, and cured meats. Time to get our apres-ski on!

The menu for this includes imported and locally produced ingredients, including local cheeses and vegetables.

The Pantry is a gathering place that brings people together around food, classes, and shared meals. We educate people on traditional food crafts and the larger food system with a focus on stories and social justice. We create inspiring food careers that encourage building relationships within both the Pantry family and the larger community. Founded by Brandi Henderson in 2011, The Pantry is more than just a business. It’s a family of friends, brought together by their mutual love of food and communion. We may have different backgrounds and different interests, but we’re all happy cooking, teaching, gardening, and dreaming up new ways to bring people together at our table.

Courtney Johnson is a part-time teacher at The Pantry, a an adjunct instructor at the Seattle Culinary Academy, and executive director of the Washington State Cheesemakers Association. Street Cheese is a mobile cheese shop founded by two career cheesemongers with a passion for making good cheese accessible to people in more places. We are dedicated to supporting local producers first and foremost, and we round out our selection with high-quality artisanal products domestic and imported. As small business owners, we believe in the power of food to build community, and we believe empathetic education is the key to empowering curious eaters.