Please enable cookies in your web browser.
PCC Chef's Table
Join Chef Lynne Vea and PCC beer and wine experts for an informal, informative evening celebrating food and drink. Collaborating together, they’ve created masterful menus using the best seasonal and local ingredients, perfectly paired with complementary beer or wines samplings. An unforgettable gift to your senses! Please limit your registration in each event to two seats.
There’s always somewhere in the world where the sun is shining. Come celebrate the fact with good food and drink! We’ll travel to New Zealand and Australia on a non-stop culinary adventure with samples of some Down Under wines. Catch up with Lynne as she prepares Chiko Rolls Reinvented (Australian Egg Rolls); Seafood Skewers on the Barbie; Red Wine-braised Lamb and Mushrooms in Puff Pastry; and Individual Pavlovas with Kiwi and Clementines. Good on ‘ya, doll! With meat, seafood, dairy and eggs.
Robert Louis Stevenson said, “Wine is bottled poetry.” In the month of love, we’ll prove that truth with some of our favorite bold, romantic and sexy red wines. To further expand the fluttery feelings, we’ll pair them with irresistible dishes like Rogue Smokey Blue and Toasted Hazelnut Napoleons with Pear and Dried Cherry Salsa; North African Red Curry Peanut Soup; Roast Duckling with Pomegranate-Peppercorn Jus; Wild Rice and Morel Risotto; and one last kiss goodnight — Seriously Dark Chocolate Fondue. With poultry, dairy and eggs.
C'mon up to the porch for some southern hospitality with a local twist. Lynne will draw on her Virginia roots to prepare a delightful menu of southern comforts paired perfectly with a Northwest specialty — craft-brewed beer. You’ll swoon when you taste Old Bay Shrimp over White Cheddar Grits; Brewer’s Plate Duck Sausages with Homemade Cherry Mustard; Smoked Pulled Pork Sliders with Spicy Rhubarb Pickles; and Chocolate Ganache and Peanut Brittle Brownies. With meat, seafood, dairy and eggs.