PCC Cooks | PCC Chef's Table

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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.

Wine glass denotes wine sampling in class
A Northwest Celebration

Leif Olson, Lynne Vea, Seri Sedlacek

What’s more delicious than Spring in the Northwest? That’s easy — celebrating the season with the flavors of our piece of paradise. Enjoy Green Pea and Artichoke Heart Bisque with Tarragon-Hazelnut Pesto; Grilled Flatbread with Sautéed Morels, Spicy Greens and Local Goat Cheese; Seared Lamb Chops with Stone Fruit and Grenache Jus; and Fresh Strawberry-Grand Marnier Puff Pastry Tarts with Lavender Gelato. Add specially paired wines from passionate local producers for a tantalizing taste of here! With meat, dairy and eggs.

Locations, dates and times »

Wine glass denotes wine sampling in class
Islands of the Mediterranean

Jeff Cox, Lynne Vea, Robert Petersen

Sicilia, Sardegna, Corsica — names that stir the imagination and whet the appetite, each with its own singular cuisine and wines. Transport your palate with Antipasti di Gatto di Patate (potato, prosciutto and Pecorino cheese tart); followed by Spaghetti al Tonno (pasta with grilled tuna, artichokes and sugar snap peas in a creamy white wine sauce); then Arrosto di Maiale (crispy herbed pork roast with pistachio pesto); and finally, a taste of la dolce vita with Limoncello Cannoli (and fresh strawberries)! Enjoy this enticing repast with some of the Mediterranean’s most exciting wines. With meat, seafood, dairy and eggs.

Locations, dates and times »

Wine glass denotes wine sampling in class
Wild Salmon and Wine

Stephen Johnson, Lynne Vea, Erica Boberg

In what has become an annual rite of lusciousness, we celebrate the return of a local totem, the wild salmon. Join us for a menu based on this noble fish, paired with wines from some of the Northwest’s most exciting independent producers. Featuring Sesame and Sweet Chili Roasted Medallions of Salmon with Bok Choy Slaw; Prosciutto and Melon Salad with Mint and Pink Peppercorn Honey; Salmon with Crabmeat, Morels and Artichoke Hearts in Viognier Beurre Blanc; and Plum and Raspberry Crisp. With meat, seafood, dairy and eggs.

Locations, dates and times »


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