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Focus in on culinary skill development with classes for beginners and advanced cooks alike.
Join Chef Laurie Pfalzer for two days of hands-on bread baking. Learn to make several types of bread including Whole Wheat Currant Levain, French Baguettes, Dark Rye, and Honey Oatmeal. The first day, you’ll make all of the starters for your doughs, learn the basics behind bread techniques and ingredients and have time for some discussion. The second day, get ready to roll! After mixing dough, you will learn several shaping techniques, including rolls, rounds, batards and demi-baguettes. Learn the techniques for proofing your bread and how to bake for excellent crust and crumb. Bring your bread questions — there will be time for discussion and to troubleshoot problems. You’ll leave class with just-baked bread and dough to bake at home. Vegetarian with dairy; no eggs.
Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Paneer, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
If you’ve ever wondered how to make restaurant quality sauces, then this is your class. We will explore stock making and how important it is for creating flavorful, show-stopping dishes. Join Chef Darin to make vinaigrettes, demi-glace, and reduction sauces using classic techniques. We'll prepare Seared Brussels Sprouts with Hazelnuts, Bacon and Maple Vinaigrette; Cod with Roasted Cauliflower and Balsamic Brown Butter; New York Strip with Peppercorn Demi-glace; and Seared Chicken with Mushroom and Garlic Jus. With meat, poultry and dairy; no eggs.
The Pacific Northwest has one of the longest growing seasons in the country and Devra is an expert at making the most of it. This hands-on class showcases the region’s year-round bounty with a menu of easy-to-prepare recipes based on fruits and vegetables that grow locally even during the depth of winter. We’ll prepare Kohlrabi Slaw; Lemon-Garlic Brussels Sprouts; Sesame Collard Rolls; Roasted Vegetable Soup; and Apple Crisp. Vegetarian; no dairy or eggs.
Join one of PCC’s own cake experts to learn the tips and techniques to transform cake layers into structures of art. Nicole will begin with how to create the smoothest frostings, one buttercream and one vegan, and show you how to apply smooth sides and tops with both round and square cakes. Then comes the fun part — creating different looks with a variety of piping tips, filigrees and decorations. Using the tools provided, you'll get to practice decorating your own Red Velvet or Vegan Chocolate Cupcakes. Vegetarian and vegan options.
Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. He’ll review knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian, with optional poultry; no dairy or eggs. Adults only.
A good pan is one the most indispensible tools in the kitchen. Learn how to successfully cook meat indoors over high heat with Chef Darin’s extensive recipes, tips and techniques. He will guide you through pan selection and care, “reading” oil, temperature control and gauging doneness. You’re likely to find a new favorite as we prepare three complete dishes — Crispy Brined Chicken Breast with Piperade and Garlic Jus; Red Quinoa Cakes with Almond and Olive Relish and Arugula Pesto; and Seared Grass-fed Ribeye with Sautéed Mushrooms and Smoked Blue Cheese Butter. With meat, dairy and eggs.
In this steakhouse cooking class, learn how to get professional results at home with proper seasoning and temperature control. We will explore how brining, homemade stocks and two-zone cooking can make all the difference for those who want to make perfect steaks, chops and poultry. Darin will demonstrate Buttermilk-brined Pan-fried Chicken with Shallot and Thyme Jus; Ribeye Steak with Bordelaise Sauce; Cider-brined Pork Chop with Fig Glaze and Spicy Sautéed Broccolini; and Brown Sugar Ice Cream with Pistachio Brittle. With meat, poultry, dairy and eggs.
As a personal chef, Rachel knows how to prepare delicious dishes that her clients can pull out of the freezer and enjoy any night of the week. You’ll get plenty of tips of the trade as you learn to prepare entrees for later use. We’ll focus on four of Rachel’s go-to chicken dishes: Asian 5-Spice Chicken Lettuce Wraps; New Orleans-inspired Chicken and Sausage Gumbo; Italian Chicken Cacciatore; and the French connection — Coq a Vin. With poultry; no dairy or eggs.
The peak season for the superstars of seafood may have wrapped up in the fall, but there are still plenty of noteworthy ingredients in the seafood chorus. Erin will discuss the best seafood options during the wintertime and demonstrate easy cooking techniques for any night of the week. You’ll sample Sole with Radicchio, Capers and Brown Butter; Rockfish with Smoked Paprika and Lentils; Trout with Bacon and Sage; Mediterranean Shellfish Stew; and Pan-roasted Black Cod with Potato Scales. With meat (bacon), seafood and dairy; no eggs or gluten.
Discover the savory side of pastry! Chef Laurie will share techniques for preparing classic and original savory pastries using amazingly flexible doughs for an appetizer, a main course and even a savory dessert. Learn to work with puff pastry, phyllo and pâte à choux. She will demonstrate Mascarpone and Pickled Beet Puffs; and Cheese Soufflé with Roasted Apples and Beecher’s Flagship Cheddar. Then we will work together to create Winter Squash Phyllo Purses with Apple Cardamom Drizzle; and Mushroom Duxelles in Vol-au-vents (puff pastry). Learn all of the basic handling tips so that working with these doughs at home will be a snap. Vegetarian with dairy and eggs.
Pressure cookers are valuable kitchen time savers that create incredibly flavorful dishes. With this quick cooking technique, meals that would normally be reserved for more leisurely weekend days can easily be prepared on weeknights. Denise will show you the language of the pressure cooker as she prepares Rich and Easy Chicken stock for Tortellini en Brodo; a one-pot meal Jambalaya; deconstructed Ham and Cheese “Soufflé”; and Triple Chocolate Flourless Cake (yes, in the pressure cooker!). With meat, seafood, dairy and eggs.
This class is about getting the most from vegetables when making high-quality soups and stocks. Learn about knife skills, plus which vegetables make great stocks and which to avoid. We’ll explore different vegetarian flavor combinations and how to cook satisfying vegetarian meals for omnivores. You’ll be keen to recreate Ribollita (Tuscan Bread and Bean Soup with Kale); Roasted Root Vegetable Soup with Herbed Dumplings; and Cantonese Hot and Sour Soup. Vegetarian with dairy and eggs.
The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Oatmeal Sunflower Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.