PCC Cooks classes: Among the nation's best! Just ask the IACP

We all get stuck in ruts sometimes. The same 10 meals over and over for dinner. The same dinner-party dessert. The same potluck dish. And when that happens, it's time to shake things up a little. It's time for a cooking class!

Why should you take a class from PCC Cooks when there are oodles of cooking schools in the region? Because our classes are among the best in the nation. The International Association of Culinary Professionals presented PCC Cooks with the "Best Avocational Cooking School" award earlier this year (that's PCC Cooks Manager Marilyn McCormick (left) and PCC Cooks Writer Jackie DeCicco flanking Lynne Rossetto Kasper, cookbook author and host of NPR's "The Splendid Table" at the awards ceremony in Denver). 

PCC has been around since 1953. PCC Cooks launched in 1983 with in-store cooking demonstrations. Since then it's ballooned to nearly 1,000 classes each year taught by 40 instructors and 200 assistants. PCC Cooks instructors hail from countries and cultures around the globe and nearly every dietary persuasion (or requierment). Thus, you can learn to cook raw foods Tex-Mex style, prepare cheese-filled pastries in the Sephardic tradition, properly toast Indian spices and bake gluten-free treats, among dozens of other skills. Kids can join in at special cooking classes tailored for their skills and tastes.

Here's a sampling of summer classes still open:

  • Ottoman Palace Cuisine by Sureyya Gokeri: Cuisines from across the former Ottoman Empire, including Roasted Lamb on a bed of grilled poatoes and tomatoes and Stuffed Apricots with almonds and pistachios (June 14 at PCC Issaquah, June 27 at Redmond and June 28 at Edmonds).
  • Wild and Wonderful by chef Adam Stevenson of Earth & Ocean: Quick suppers using local and sustainable ingredients, including Morel and English Pea Risotto and Wild Black Cod with Balsamic Brown Butter French Lentils (June 12 at Edmonds, July 7 at Issaquah).
  • Fabulous Cocktail Party by caterer/chef Olaiya Land: Fun snacks for your next summer fete, including Green Apple and Manchego Mini Quesadillas with Homemade Tortillas, Sweet and Spicy Curried Walnuts and more (June 24 at Greenlake, June 30 at Issaquah).
  • In Season by chef Lesa Sullivan: This course helps cooks maximize the flavor and nutrition of seasonal produce with Quickie Ratatouille, Herbed Foccacia Pizza Verdura and more (June 25 at Edmonds, July 8 at Issaquah

 

 

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