PCC Cooks | Demonstration classes

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Demonstration classes

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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Gluten free
Denotes a demo PCC Cooks class.
Anti-inflammatory Eating Made Easy

Michelle Babb, M.S., R.D.

Eating a Mediterranean-style diet that includes a variety of vegetables, fruit, fish, nuts, seeds, and healthy oils shuts down inflammation and can prevent chronic diseases like heart disease, diabetes and cancer. Michelle is a dietitian and author of “Anti-Inflammatory Eating Made Easy.” She’s ready to teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Mediterranean White Bean Soup; Warm Winter Salad with Beets and Sweets; and Hazelnut-encrusted White Fish. With seafood; no dairy, eggs or gluten.

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Vegetarian
Denotes a demo PCC Cooks class.
Baking with Whole Grains

Laurie Pfalzer

Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.

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Gluten free
Denotes a demo PCC Cooks class.
Brighten Up with Fresh Herbs

Erin Coopey

Many of us think of summer as herb season, but heartier winter herbs have their time for the limelight, too! From comforting to sophisticated, learn new ways to appreciate oregano, rosemary, thyme, marjoram and sage. You’ll enjoy Spicy Roasted Chicken with Marjoram and Tomatoes; Creamy Sunchoke Soup with Rosemary and Smoked Salt; Grapefruit and Fennel Salad with Thyme; Roasted Fingerling Potatoes with Oregano and Lemon; and Broiled Apples with Sage and Gruyère. With poultry and dairy; no eggs or gluten.

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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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Vegetarian
Denotes a demo PCC Cooks class.
Food as Medicine

Tanmeet Sethi, M.D., Becky Selengut

Tanmeet is an Integrative Family Physician with a passion for using food as medicine. We’ll get the perfect pairing as Becky combines her amazing cooking skills with Tanmeet’s knowledge of food’s medicinal qualities for overall health and chronic conditions. Learn in depth about ingredients as Becky does her handiwork to transform them into Creamy Cashew, Cardamom and Parsnip Soup with Homemade Apple Butter; Mushroom Tikka Masala with Homemade Mango Pickle; and Toasty Saffron-scented Rice Pilaf with Turmeric and Cinnamon. You’ll feel empowered to make positive food choices and truly enjoy dishes that can contribute to wellness. Vegetarian with dairy; no eggs. (NOTE: Edmonds date has changed to 2/11 from 1/28 date printed in catalog.)

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Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Gluten-free Baking

Maria Galvao

Rediscover the joys of baking — without the gluten! Maria has received much praise for her decadent gluten-free treats. She’s dipped into her recipe box to find some sweet favorites that are naturally gluten-free or adapt well to flour substitutions. She’ll show you different approaches for successful gluten-free baking, including using nut flours, custard-based desserts, and substituting alternative flour blends. You’ll love her Apple Tart; naturally gluten-free Hazelnut Cake; Portuguese Milk Tarts (Mini Custard Pies); and Classic Chocolate Chip Cookies. Vegetarian with dairy and eggs; no gluten.

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Vegetarian
Denotes a demo PCC Cooks class.
It's a Piece of Cake to Decorate

Nicole Milne

Join one of PCC’s own cake experts to learn the tips and techniques to transform cake layers into structures of art. Nicole will begin with how to create the smoothest frostings, one buttercream and one vegan, and show you how to apply smooth sides and tops with both round and square cakes. Then comes the fun part — creating different looks with a variety of piping tips, filigrees and decorations. Using the tools provided, you'll get to practice decorating your own Red Velvet or Vegan Chocolate Cupcakes. Vegetarian and vegan options.

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Denotes a demo PCC Cooks class.
Meat: My Favorite!

Darin Gagner

In this steakhouse cooking class, learn how to get professional results at home with proper seasoning and temperature control. We will explore how brining, homemade stocks and two-zone cooking can make all the difference for those who want to make perfect steaks, chops and poultry. Darin will demonstrate Buttermilk-brined Pan-fried Chicken with Shallot and Thyme Jus; Ribeye Steak with Bordelaise Sauce; Cider-brined Pork Chop with Fig Glaze and Spicy Sautéed Broccolini; and Brown Sugar Ice Cream with Pistachio Brittle. With meat, poultry, dairy and eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Plant-based Nutrition

Shauna Schultz, R.D.

Nourish your body and move toward new goals in the post-holiday season with rejuvenating plant-based dishes. Whether you’re a fan of “Meatless Monday” or have been vegetarian for years, this class is an excellent resource for how to maintain a nutritionally balanced plant-based diet. Shauna will discuss meal planning, answer questions about vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some foundation recipes for a complete day, including Spiced Coconut-Apple Quinoa Breakfast Cereal; Fresh Vegetables with Zesty Ranch Dressing; Kale and Portobello Tostados with Chipotle Cashew Cream; Roasted Cauliflower with Chickpeas and Lemon Tahini Dressing; and a Creamy Banana Peanut Butter Shake. Vegetarian; no dairy or eggs.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Seasonal Sides and Salads

Birgitte Antonsen

Birgitte has a gift for transforming a few simple ingredients into vibrant, flavorful vegetable-based dishes. She’ll show you how to create some new dishes with seasonal produce and give you suggestions for a variety of combinations. You’ll head straight over to the produce aisle after you sample Fennel and Watercress Salad with Orange and Lime Ginger Dressing; Yam Ginger Miso Sauce over Sautéed Vegetables; Beets and Greens with Creamy Horseradish Dressing; Root Vegetable Hash with Green Sunflower Seed Sauce; and Coconut Quinoa Stir-Fry. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Secrets of a Personal Chef: Chicken Goes Global

Rachel Duboff

As a personal chef, Rachel knows how to prepare delicious dishes that her clients can pull out of the freezer and enjoy any night of the week. You’ll get plenty of tips of the trade as you learn to prepare entrees for later use. We’ll focus on four of Rachel’s go-to chicken dishes: Asian 5-Spice Chicken Lettuce Wraps; New Orleans-inspired Chicken and Sausage Gumbo; Italian Chicken Cacciatore; and the French connection — Coq a Vin. With meat and poultry; no dairy or eggs.

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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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Denotes a demo PCC Cooks class.
The Educated Turophile (Cheese Lover!)

Diana Lovitt

Pair your love of cheese with deeper knowledge to expand your appreciation for the world of cheese. PCC Cheese Specialist Diana will share her expertise and show you techniques and tips for putting together an impressive, well-balanced cheese plate. You’ll taste and experiment with a variety of cow, goat and sheep cheeses and learn how to better recognize their flavors and nuances. Diana will also supply ideas and samples for complementary foods to pair with different cheeses (we heard rumor of Bacon Jam!). After this informative class, you’ll be ready for your next gathering with an irresistible cheese plate and your new title of “Turophile.” With dairy and optional meat; no eggs.

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Denotes a demo PCC Cooks class.
The Weekday Pressure Cooker

Denise Fong

Pressure cookers are valuable kitchen time savers that create incredibly flavorful dishes. With this quick cooking technique, meals that would normally be reserved for more leisurely weekend days can easily be prepared on weeknights. Denise will show you the language of the pressure cooker as she prepares Rich and Easy Chicken stock for Tortellini en Brodo; a one-pot meal Jambalaya; deconstructed Ham and Cheese “Soufflé”; and Triple Chocolate Flourless Cake (yes, in the pressure cooker!). With meat, seafood, dairy and eggs.

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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

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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