PCC Cooks | Techniques

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Techniques

Focus in on culinary skill development with classes for beginners and advanced cooks alike.

Beer mug denotes beer sampling in class
Denotes a demo PCC Cooks class.
BBQ Rubs, Sauces and Marinades

Darin Gagner

If you have your favorite cuts of meat and fish for the grill but need help breaking away from old recipes, then this is your class. You値l receive reliable recipes for eight rubs, ten regional and international sauces and ten marinades, plus samples of great beer pairings and a sauce tasting. Perfect for the grill, these recipes also work well indoors. Chef Darin will demonstrate cast-iron techniques as he prepares Soy and Ginger Marinated Pork Ribs with Sweet and Sour BBQ Sauce; Fennel and Coriander-rubbed Salmon with Tzatziki; and Spicy Sriracha and Cilantro Prawns with Lemongrass Aioli. With meat, seafood, dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Canning 101

Jackie Freeman

Join Chef Jackie Freeman to learn the basics of home preserving while making delicious seasonal treats. This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we will prepare Fresh Strawberry Jam and Dilly Beans. You will leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy, eggs or gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Elements of Flavor

Darin Gagner

One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We値l explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Learn by tasting and experimenting as we prepare some great vegetarian dishes including Ricotta Gnocchi with Wild Mushrooms, Pine Nut Pesto and Pecorino; Chickpea Tagine with Kale, Olives, Harissa and Pickled Fennel Salad; Goat Cheese and Caramelized Onion Flatbread with Balsamic Fig Jam, Walnuts and Arugula; and Vegan Maple-Walnut Ice Cream. Vegetarian with dairy and eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Fresh Fruit Tarts

Nicole Milne

What better way to utilize an abundance of fresh fruit than with a seasonal tart? Join PCC Pastry Chef Nicole as she demonstrates how to make a tantalizing Lemon Tart with beautifully displayed fresh fruit adorning the top. She値l also show you the techniques behind making a successful glaze as she prepares a Classic Vanilla Custard Tart with Fresh Glazed Berries. You値l be inspired to bring these lovely centerpieces to your next summer gathering.Vegetarian with dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
How to Culture and Ferment

Birgitte Antonsen

Cultured and fermented foods are becoming more popular, but what do they do for you, besides adding a delicious boost to other dishes? Learn from Birgitte about these enzyme-rich probiotic super-foods that help aid digestion, boost immunity and curb cravings. There are many delicious condiments and drinks that you can make to enhance the flavor and nutritional value of your meals. You値l help make Sour Cream; Yogurt; Fruit Chutney; and fizzy Ginger 釘eer. You値l take home a sample jar of Cultured Mixed Vegetables that you prepare in class, along with bonus recipes to try at home. Vegetarian, with dairy; no eggs or gluten

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Denotes a hands-on PCC Cooks class.
Knife Skills SUMMER

Seppo Farrey

Practice knife-handling hands-on and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don稚 have one). He値l review knife selection, discuss honing and sharpening and teach you several different knife techniques. You値l 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.

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Denotes a hands-on PCC Cooks class.
Perfect Poultry and Meat

Lesa Sullivan

Learn how to prepare easy weeknight entr馥s with Chef Lesa. You値l pick up tips on the best poultry and meat cooking techniques and how to judge tenderness and flavor, plus information on buying, butchering, safe handling and storage. Recipes prepared in class will include Lemon, Oregano and Olive Roasted Chicken; Grilled Flank Steak with Horseradish Sauce; Braised Pork with Rosemary and Porcini Mushrooms; and a bonus recipe for Lamb Meatballs Braised in Spicy Tomato Sauce. With meat, dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Successful Sauces

Erin Coopey

A sauce takes an everyday dish and makes it extraordinary; and it doesn稚 have to be overly complicated or time consuming. Chef Erin will show you the basics of contemporary sauce making with a pan reduction, beurre blanc, pesto and caramel sauce. You値l employ these sauces in four tasty dishes: Pork Chops with a Mustard-Caper Pan Sauce; Salmon with Preserved Lemon Beurre Blanc; Pasta with Tomato and Almond Pesto; and Poached Pears with Cardamom-spiced Caramel Sauce. With meat, seafood and dairy; no eggs or gluten

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Denotes a hands-on PCC Cooks class.
Summer Seafood

Darin Gagner

Summer is a fantastic time for fish in the Northwest. Join us as we explore how to get the most out of our bounty. Learn to purge and cook clams, and to pan smoke, sear and easily grill fish. Darin will show you how to remove pin bones, remove skin (and crisp it) and how to select the best seafood. You値l love Grilled Miso-marinated Wild Salmon with Nori and Buckwheat Noodle Salad; Trout with Pepper Bacon, Lemon, Dill and Marinated Tomatoes; Dungeness Crab and Shrimp Mousse Cakes with Avocado; and Grilled Albacore Tuna Sliders with Lemon Aioli and Almond and Olive Tapenade. With meat, seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Summer Vegetables: Wrapped and Stuffed!

Devra Gartenstein

Late summer vegetables provide an amazing array of colors, shapes and textures to create beautiful and delicious main dishes and finger foods. In this hands-on class, we値l roll and stuff savory fillings into attractive and flavorful shells and casings, making Stuffed Baby Peppers; Lentil Zucchini Boats; Korean Lettuce Wraps; and Tomatoes Stuffed with Fennel Tapenade. With these recipes, eating your 5-a-day is easier than ever! Vegetarian; no dairy, eggs or gluten.

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Vegetarian
Denotes a demo PCC Cooks class.
The Well-Built Cake

Laurie Pfalzer

Have your cake and make it beautiful, too! Pastry Chef Laurie Pfalzer will lead you through simple steps to creating a well-built cake that looks good inside and out and tastes delicious. She値l show you the tips and tricks to building a cake with straight sides, flat tops and simple d馗or. Laurie will create Summer Berry Meringue Cake; Black Forest Cake; and Peach Almond Mousse Cake three lovely cakes with all the components (cake, filling and frosting) to get you started. Learn the techniques and then mix and match to make your own cakes at home. Vegetarian with dairy and eggs.

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