PCC Cooks class: Northwest Harvest Celebration
It's my second year at PCC, but I had yet to attend one of Chef Lynne Vea's PCC Cooks classes. Now I can't believe I waited so long.
Let's start with dessert, shall we? Paired with J.K.'s Scrumpy Hard Cider. Sigh.
That Upside Down Praline Apple Tart with Cointreau Creme was the grand finale of her Northwest Harvest Celebration class last night at West Seattle PCC. The new, daylight-filled classroom in the front of the remodeled store sparkles in the sun. I'm excited to see the entire store when the remodel is complete this winter. But first, back to dinner!
Lynne, demonstrating how to flip the apple tart.
She served this lovely bite with a crisp, vibrant, non-oaky Chardonnay from Powers Winery.
She paired this spicy, creamy delight with a rose' from Lachini Vineyards.
This was superb. That sliver of skin-on duck breast was tender, meaty, fatty and crispy all at once. I can't eat enough figs, especially when they're stuffed with Gorgonzola. And that Rosemary Polenta Souffle' up top just rounded this out perfectly. She paired this with Maryhill Cellars' Winemaker's red.