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
Romancing the Reds

Stephen Johnson, Lynne Vea, Jeff Cox

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.

Locations, dates and times »

Beer mug denotes beer sampling in class
Southeast Meets Northwest

Robert Petersen, Erica Boberg, Lynne Vea

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.

Locations, dates and times »


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PCC Cooks catalog

Interactive version of the Spring 2015 print catalog

Preview the spring classes now!
Be ready when registration opens Tuesday, March 3 at 9 a.m. Go »

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