PCC Cooks | Global Gourmet

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Global Gourmet

Experience the unique flavors of place - from right here in the Pacific Northwest to half-way around the world.

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
30-Minute Vegan: Southern Mediterranean

Sureyya Gokeri

Travel the Southern Mediterranean for inspiring ideas to add some brightness to your menu. Sureyya will be your tour guide as she demonstrates some regional specialties, including Ades (Coriander and Ginger-spiced Lentil Soup) from Syria; Zesty Broad Bean Hummus from Egypt; Quinoa Salad with Dates, Dried Apricots, Kale and Almonds from Lebanon; Cabbage Slaw with Grilled Cauliflower and Tahini Drizzle from Jordan; and a Marrakesh Root Vegetable Curry from Morocco. Vegetarian; no dairy or eggs.

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Denotes a hands-on PCC Cooks class.
Authentic Italian Pizza

Iole Aguero

Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this class. Iole will walk you through the steps to making her perfected homemade crust as you work together to prepare Pizza Margherita with basil, tomatoes and olive oil drizzle; Classic Pepperoni Pizza; Spring Vegetable Pizza; and Gorgonzola Pizza with Pears and Walnuts. Meat optional, with dairy; no eggs.

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Denotes a demo PCC Cooks class.
Classic Cuban Cooking

Yary Oslund

Yary will share kitchen stories from her homeland of Cuba as she applies her professional chef skills to preparing healthy, exciting dishes from Cuba and the Caribbean. We’ll start with a refreshing Avocado, Onion and Grapefruit Salad with Red Wine Vinaigrette. The main course is a Cuban specialty — Enchilado de Mariscos (spicy tomato seafood stew) served with Arroz Caribeño (Caribbean rice with coconut, lime and peppers). Flan de Coco (coconut flan) is a soothing finish to this marvelous meal. With seafood, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Emilia Romagna Cuisine of Northern Italy

Paola Albanesi

Emilia Romagna is a region rich in culinary tradition and the origin of three revered ingredients: Parmigiano-Reggiano cheese, balsamic vinegar and prosciutto. Join Paola to recreate some of the famed Emilia Romagna fresh pastas as part of an irresistible Northern Italian menu. You’ll work hands-on making fresh pasta for Tortelloni Romagnoli (ravioli filled with Parmesan with butter and truffle salt); Tagliatelle Pasta with Bolognese Sauce; and Fragole al Balsamico (strawberries with balsamic drizzle and vanilla ice cream). With meat, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Wine glass denotes wine sampling in class
Paella

Lynne Vea

Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Popular Indian Recipes

Uma Bangalore

Treat your taste buds as Uma shows you how to put together an enticing Indian menu. We’ll start with a warm bowl of Daal (Lentil) Soup while Uma demonstrates how to prepare Chicken Korma (chicken in a delightful yogurt and tomato-based sauce) and Baby Spinach Raita. Then join Uma at the kitchen counter to make Roti, a traditional Indian flatbread. Dessert is Rasmalai — sweetened and baked ricotta cheese, spiced with cardamom and saffron and perfumed with rosewater. With poultry and dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Russian Dumplings

Irina Vodonos

Irina learned from her mother and grandmother in Moscow how to make dumplings, one of Russia’s most popular dishes. We’ll start by making an easy dough to prepare two varieties of dumpling: Pelmeni (filled with beef and pork) and Vareniki (filled with mushroom and onion). We’ll also make lamb-filled Buuz, or Pozy, the ethnic Buryat specialty dish that’s a cousin to momos (Tibetan steamed dumplings) and popular near the Russian-Mongolian border. Served with a crisp, refreshing Radish, Egg and Scallion Salad, you’ll see how satisfying Russian cuisine can be. With meat, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Sizzling Szechuan Stir Fry

Christina Chung

Szechuan cuisine, from the southwestern province in China, is world-renowned for its diverse, intense and fiery flavors. In this class, we’ll focus on Szechuan-style stir-frying while learning different traditional cooking skills for each dish. Using key ingredients such as chiles, peppercorns, garlic, ginger and pickles, we’ll make Wok-seared Prawns Braised in Garlicky Pickled Pepper Sauce; Peppercorn and Chile-spiced Crisp-tender Shredded Beef; and Sliced Chicken with Pickled Ginger in Spicy Soy Caramel Sauce. With meat, poultry, seafood and eggs; no dairy.

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Denotes a demo PCC Cooks class.
Thai Classics

Pranee Halvorsen

Pranee will demystify Thai cooking using essential Thai ingredients and techniques. She’ll guide you step by step in preparing three classic Thai standards while discussing the balance of primary flavors (sweet, sour, salty and spicy). Enjoy Phad Thai (stir-fried rice noodles with Phad Thai sauce, tofu, peanuts and green onion); Tom Yum Goong (spicy sweet and sour soup with lemongrass, galangal and lime leaves); and Gaeng Phed Gai (red curry with chicken, bamboo shoots and lime leaves.) With poultry, seafood and eggs; no dairy.

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Vegetarian
Denotes a demo PCC Cooks class.
Warming Indian Soups

Archana Verma

According to Ayurveda, the ancient Indian scripture of medicine, winter brings a predominance of earth and water elements. In this season, it is traditional to eat foods seasoned with warming spices like ginger, cardamom, cloves, cumin and cinnamon to keep the five elements in balance. Archana will share recipes for delicious, comforting soups infused with these Indian spices: Creamy Curried Tomato Soup; Spiced Almond and Roasted Cauliflower Soup; and Mung Bean and Kale Soup. For a special treat, enjoy Cardamom-infused Kheer (rice pudding). Vegetarian with dairy; no eggs.

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PCC Cooks catalog

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