lemon souff

the pantry at delancey

I made a game-plan when we moved to Seattle. A plan to meet both the city and the people. Ok, the plan was pretty simple… I have been in a phase of feeling lost and without direction. It is pretty much the longest phase of my life. In the last six years have held jobs a baker, a florist, a nanny, a customer service rep for a design company and a sales person/aspiring personal shopper/manager at our favorite retailer. Oh, and I write this blog. I would have never imaged that I would turn 27 and have so little direction. All of the moving around has certainly complicated issues, but the biggest obstacle is me. I am not confident, not qualified. Whatever. Back to the plan. At the beginning of the year I decided to try and find out what I want to do. This path (pretty fruitless so far) has included making lists, reading books and interview, demanding that my closest people just tell me what they think I would be good at, and taking classes. Taking a fun cooking class in Seattle will probably not help me discover what I want to do, but I think challenges and creativity certainly do. I follow Orangette, the blog written by Molly Wizenberg, author of a couple of beautiful books and founder (along with her husband) of Delancey and Essex here in Seattle. I was scrolling through archives looking for mentions of Seattle when I was reminded of The Pantry at Delancey.

The Pantry is a completely inspired space. It is attached to the restaurant, but has it’s own separate entry and sweet little garden. The space is all white tiles and rustic wood, so basically, perfection. The classes sell out like hotcakes, so I decided to spend the last of my budget on two classes. The first being Demystifying the Souffle, with Brandy Henderson. I had never attempted a souffle, and honestly wasn’t that interested. I had never had an itch to create a souffle before the class. Um, this class was a game changer. Brandy showed us how to create souffles that were amazingly impressive, without being the least bit stuffy. The class had less than 15 people, and is a hands on learning experience. She demonstrated the techniques while answering questions and then we spit into groups of three to whip up our amazing puffed up creations. We tackled a flour-less chocolate souffle with hazelnut creme anglaise, a Gruyere, cheddar and thyme souffle, and a Meyer lemon souffle. After each round of baking we ate our souffles together, chatting and sipping wine. It was divine. I am so excited to return for a cheese education and tasting class with David in a few weeks. The new schedule is up, and I am out of resources, but absolutely cannot wait to sign up for another class.

Oh, and I totally made a friend. Oh yeah!

the pantry view of brandy chocolate souff
So, a few classmates had noticed me taking photos, and they totally snapped shots of me, without me even asking OR noticing at first! chelsea cooks 2 chelsea cooks dinner


  1. HOW FUN! You look so at ease in that stripe-y apron! You go girl.

  2. This looks amazing–and whatever that gorgeous goodie at the bottom is should be my lunch!

  3. So much fun! Don’t get town on yourself – 27 is young! Now all I can think about is a meyer lemon soufflĂ©!

  4. OH MY GOSH. 1) These pictures are gorgeous. 2) You are gorgeous. 3) I want to join you!!! Cheese education has my name all over it.

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