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
Vegetarian
Celebration of the Season

Lynne Vea, Stephen Johnson, Erica Boberg

There’s nothing that calls for a celebration like mid-summer in Cascadia. And there’s no celebration like this: Sweet Corn and Fire-roasted Poblano Bisque with a Mini Summer Pickle Jar; Smoked Eggplant Baba Ganoush with Porcini Salt, Fried Capers, Olive Oil Sweet Pepper Confit and Warm Pita; Hand-rolled Pine Nut and Ricotta Manicotti with Caramelized Heirloom Tomato Vodka Sauce; and Cognac-flamed Plums. Add a selection of wines to complement and we’re talking midsummer night’s dream! Vegetarian with eggs and dairy.

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Wine glass denotes wine sampling in class
Summer in Provence

Lynne Vea, Seri Sedlacek, Robert Petersen

Provence is more than just a pretty place; it’s an astounding palette of flavors. Taste and sip your way to a summer eve’s séjour, with a glass of southern French soul paired with Lynne’s homage to the Côte d’Azur: Mint-scented Melons with Shaved French Ham and Lavender-Honey Vinaigrette; Classic Provence Seaside Soup of Fish and Shellfish with Tapenade Oil; Tenderloin of Beef with Truffled Beurre Rouge; Herbes de Provence-crusted Potatoes; and Caramel Apricot Tarts. With meat, seafood, dairy and eggs.

Locations, dates and times »

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