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Demonstration classes
30-Minute Vegan: Mediterranean Coast
Sureyya Gokeri
In a continuation of this popular class, Sureyya demonstrates a variety of delicious Mediterranean-inspired dishes that will fit nicely in your mealtime repertoire. She makes Wild Rice Salad with Roasted Summer Vegetables, Apples and Walnuts; Baked Fennel with Bell Peppers, Potatoes and Herbs; Spicy Pea and Cauliflower-stuffed Fillo Pastries; and Marinated Kale Salad with Dried Fruits and Toasted Pumpkin Seeds. Vegetarian; no dairy or eggs.
Allergen-free All-American Favorites
Shari Roberts
Imagine chewy, fudgy brownies, mouth-watering blueberry pie in a flaky crust and satisfying pizza, all made with no gluten, eggs, dairy or soy! Let Shari show you how to bake these delicious all-American foods that you can prepare in your own home. Through her training as a chemist and decades of home baking, she has done the experimenting in her kitchen so you don’t need to. She will share ingredient tips and techniques that you can apply to other recipes to make them gluten-free. Vegetarian; no dairy, eggs, gluten or soy.
Anti-inflammatory Eating Made Easy
Michelle Babb, M.S., R.D.
Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is there are a number of delicious, nutritious foods that shut down inflammation and protect against diseases and unhealthy aging. Nutritionist Michelle will teach you how to limit pro-inflammatory foods and enjoy a diet that is naturally rich in anti-inflammatory nutrients. You’ll sample Roasted Cauliflower Soup with Gremolata; Bhutanese Rice and White Bean Salad; White Fish with Mango Lime Chutney; and finish it off with an Apple Blueberry Crisp. With seafood; no dairy, eggs or gluten.
August in Cascadia
Jeff Cox, Lynne Vea, Stephen Johnson
Eat and drink the height of harvest in the Northwest, with an amazing menu of fresh seasonal bounty: Brown Butter Gnocchi with Rosemary and Fig; Dungeness Crab BLT Cocktail with Heirloom Tomatoes, Pepper Bacon and Arugula; Crispy Duckling with Grilled Nectarines and Southwest Corn Polenta Souffle; and Raspberry Caramel Flan, paired with a selection of vibrant, character-driven wines from some of the region’s most passionate winegrowers. With meat, pountry, seafood, dairy and eggs.
Cooling Inflammation with Food
Birgitte Antonsen, Karen Lamphere
Birgitte Antonsen, N.T.P. and Karen Lamphere, M.S., C.N. The best defense against inflammation, experts say, is diet. Anti-inflammatory foods contain compounds that can prevent or decrease inflammation, thereby reducing the risk of degenerative disease. You will learn the difference between pro- and anti-inflammatory foods, and the best food preparation techniques. Sample some of Birgitte’s delicious recipes that help boost your health and support your metabolism to prevent inflammation, such as Broccoli and Cauliflower Slaw with Creamy Nut dressing, Thai-style Salmon or Tempeh; Farmers’ Market Quinoa Salad; and Fresh Berries with Coconut Cream. Vegetarian; no eggs, dairy or gluten.
Dueling Divas: Round Six
Becky Selengut, Lynne Vea
The dynamos of the kitchen are at it again! In their sixth matchup, it’s a contest to see who can prepare the most creative, delicious dishes using the same ingredients in totally different ways. While you sip wine samples, you’ll see the creative process in action as the chefs demonstrate how they develop and layer flavors, using everyday techniques. Their first dishes feature halibut, heirloom tomatoes, anchovies, zucchini and sunflower seeds. The second dishes use free-range chicken, pluots, lemongrass, pistachios and arugula. Sit back and watch the magic unfold in this friendly culinary competition. With poultry, seafood, dairy and eggs.
Edmonds Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Family Cookbook Publishing and Home Favorites
Denise Fong
Have you been wanting to put together a family cookbook but don’t know where to start? Join Denise as she gives you great information and tips on how to collect recipes, organize content, create text and illustrations, self-publish and distribute to family members. Denise will also prepare four recipes from her family’s cookbook that may become your favorites too: Cilantro Dip for Flatbread and Veggies; Baked Buffalo Chicken Wings; Peg’s Potato Salad; and Butterscotch Brownies. With meat (bacon), poultry, dairy and eggs.
Fremont Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Gluten-free Walk, Talk & Taste
Nick Rose, Marilyn Walls
These Walk, Talk & Taste classes are tailored to those interested in the gluten-free options available at PCC.
Good Mood Food
Ami Karnosh
Certain foods are known to bring comfort to the body and joy to the soul. Ami, who is a certified nutritionist, will show you how to compose a meal that is packed with nutrients that support elevated moods and entice your taste buds, with suggestions for other mood-boosting foods. She will prepare Sunshine Orange Salad with Fresh Herbs: Brilliant Roasted Beets with Pumpkin Seeds; Sweetly Caramelized Onions and French Lentils; Sweet Blues Yogurt with antioxidant-rich berries; and Dreamy Salted Dark Chocolate Truffles. Vegetarian, with optional dairy; no eggs.
Greenlake Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Hail the King (and the Sockeye, too)!
Robert Petersen, Lynne Vea, Erica Boberg
Can you think of a more iconic feast for a Northwest June than fresh wild salmon — paired with lovely Washington and Oregon wines? Neither can we, so join us for Lynne’s lovely menu of Grilled Caeser Salad with Salmon and Scallops; Cold Smoked Salmon, Grilled Fennel and Poblano Ceviche; Morel-stuffed Filet of Salmon in Puff Pastry; and Strawberry Shortcake with Fresh Strawberries, Brown Sugar Scones and Vanilla Bean Whipped Cream. Enjoy with wines from some of the Northwest’s most exciting producers! With seafood, dairy and eggs.
Indian Vegetarian Classics
Archana Verma
Archana prepares for us some much-loved recipes from Indian cuisine. We start with Spinach Salad with Walnuts, with a dressing flavored by ginger and garam masala, a toasted spice blend; Navratan Korma, a South Indian curry with peas, green beans, potatoes and coconut; and Malabar Curry, a signature South Indian Dish from the Malabar Coast. With spring in the air and summer soon to follow, we will conclude the meal with a warm-weather favorite dessert of Mango Coconut Mousse. Vegetarian; no dairy or eggs.
Issaquah Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Italian Picnic
Paola Albanesi
Paola is your picnic tour guide as we celebrate a summer day with a basketful of goodies to be enjoyed al fresco. She will make pâte brisée, the delicate crust for Torte Salate, mini quiches filled with asparagus and Parmesan and a drop of truffle oil. Also on the menu is Insalata di Riso, a staple on Italian summer tables with arborio rice, tuna, eggs, peas, olives and cornichons; and Caponata with eggplant, bell peppers and celery, cooked in a sweet-sour tomato sauce. Dessert is an easy Macedonia di frutti di bosco (berry salad) topped with Vanilla Whipped Cream on-the-go. With seafood, dairy and eggs.
Kirkland Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Korean, Quick and Easy
Sally Lee
The twisting streets of Seoul are host to an amazing mix of incredible food if you know where to look. We will go on a tour of some of the tastiest and most popular dishes, which are all quick, easy and healthy. Sally uses traditional techniques that she learned from her grandmother in making Gimchi Jeon (savory kimchi pancake); Miyeok Moochim (tangy seaweed salad); and Sujebi (vegetable and dumpling soup), great for all seasons. For dessert, don’t miss the popular Ho-tteok, a grilled pastry with a brown sugar and walnut filling. Vegetarian, with eggs; no dairy.
Moroccan Magic
Marcia Newlands
Just returned from a stint in the Peace Corps, Marcia is excited to share the North African flavors and culture that she experienced while living in Morocco. She’ll show you the authentic way to make a delightful meal of Chicken Tagine with Preserved Lemons and Olives, accompanied by boldly spiced Taktouka (Tomato and Roasted Pepper Salad) and Green Bean Salad, both perfect for a summer day. After learning to make a dessert of Meskouta (Moroccan orange cake), you’ll be able to recreate this menu at home. With poultry and eggs; no dairy.
Paella d’España
Yary Oslund
Yary shares the secrets to making one of the classic dishes of Spain, where she once lived. She’ll recount her culinary experiences there as she demonstrates three kinds of Paella, a rice-based dish made delicious with additions of meats, seafood and vegetables. She will make something for everyone: Pork and Chicken; Mixed Seafood; and Vegetarian with Mushrooms and Saffron. You’ll also taste a light dessert that complements paella — Almond Rice Pudding scented with Rosewater. With meat, poultry, seafood; no dairy, eggs or gluten.
Paris Memories
Lynne Vea
From Lynne’s recent trip to Paris, we’ll get a hint of what she experienced with this amazing menu brought home for your pleasure. Along with samples of French wine, you’ll taste Mint-scented Melons with Shaved French Ham and Lavender-Honey Vinaigrette; Classic Provence Seaside Soup of fish and shellfish with Chervil-Caper Oil; Wild Morel and Fennel-stuffed Rib Eye Roti (roast) with Truffled Chèvre Potato Tower. For dessert, we’ll indulge in Caramel Apricot Tarts with Grand Marnier Crème Fraîche. With meat, seafood, dairy and eggs.
Pintxos!
Lynne Vea, Kate Pierce, Leif Olson
What do you get when tapas migrate north and get skewered? Pintxos, of course — and the best way to discover these mighty morsels is to savor such deliciousness as Fig, Dry-cured Ham, Smoked Paprika-cured Olives and Blue Cheese; Creamy Potato, Seafood and Chorizo Soup; Spicy Seared Tuna with Garlic and Sweet Pepper Sauce; and Upside-Down Caramel Almond Cake. We’ll complete our wine and food celebration with selections from Spain’s brilliantly diverse wine regions. With meat, seafood, dairy and eggs.
Pizza Napoli
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 fun class. Iole will walk you through the steps to making homemade crust and tasty toppings, such as Spicy Sautéed Broccoli and Sausage with Smoked Mozzarella; Oven-roasted Vegetables and Smoked Mozzarella; and Sugar Plum Tomatoes, Basil and Fresh Mozzarella. You’ll also sample Rosemary and Sea Salt Focaccia that is easily made from the same dough. With meat and dairy; no eggs.
Really Good Risotto
Iole Aguero
The components of a really good risotto are arborio rice, hot stock, quality ingredients and instructions by Iole. You’ll see how all these come together in a delicious creamy Italian dish that makes a satisfying meal in itself, or as a side dish to your favorite entrée. She’ll take you through the basic technique of turning rice into risotto, then dress it three ways: Artichokes with Herbs; Mushroom Medley; and Zucchini and Taleggio Cheese. Vegetarian, with dairy; no eggs or gluten.
Redmond Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Seward Park Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
Spice Road Adventure
Sureyya Gokeri
The spice road was an ancient trade route connecting East and West, where spices such as cinnamon, cardamom, ginger and turmeric were bought, sold and traded. Sureyya will connect you with dishes using these ancient ingredients in everyday foods, such as Azerbaijani Sautéed Spinach and Greens with Feta Cheese; Uzbeki Mung Bean and Apricot Pilau; Lebanese Couscous Salad with Pine Nuts and Summer Berries dressed with Pomegranate Molasses; and Turkish Roasted Peppers and Eggplant with Spicy Tomato Sauce. Dessert is a cooling Persian Semolina Pudding with Caramelized Fruit. Vegetarian, with dairy; no eggs.
Spring a la Francaise
Lynne Vea, Dylan Beal
What better way to welcome spring than with a traditional French dinner? We begin with a selection of wines from some of our favorite family producers, then sit back and enjoy as Lynne weaves a spell with enchanting alliances like Sweet Green Pea Bisque with Crab and Morels; a Savory Tarte of Chèvre; Rack of Lamb with Apricots, Bacon and Mint — and the elegant sweetness of Frozen Strawberry Grand Marnier Souffle. With meat, seafood, diary and eggs.
Tame Your Sugar Beast
Birgitte Antonsen, Karen Lamphere
Many of us experience sugar or carbohydrate cravings and know how they can override our best intentions. Find out about the effects of sugar and insulin on the body; why we get cravings; and the result of too much sugar and starchy carbohydrates, processed foods and not enough protein and good fats. Birgitte and Karen combine their nutritional and culinary talents to show you which foods, herbs and supplements support a blood sugar control diet. You’ll sample Birgitte’s dishes, such as Flatbread Wrap with Fresh Veggies; Moroccan Tofu Kofta; Black Bean Flourless Brownies; and a Homemade Protein Bar. Vegetarian, with eggs; no dairy or gluten.
The Well-built Cake
Laurie Pfalzer
Pastry chef Laurie will show you the simple steps of creating cakes that look good inside and out and taste divine. Learn the tips and tricks to straight sides, flat tops and simple, elegant décor. Laurie will create amazingly simple cakes and fillings, such as Italian Buttercream and Chocolate Ganache Glaze. You’ll learn the techniques so you can mix and match the components to make your own creations. Laurie will make Lemon Chiffon Raspberry Layer Cake, Bittersweet Chocolate Citrus Cake; and Strawberry-Lime Roulade with Basil Syrup. Vegetarian, with dairy and eggs.
Three Tacos and Three Beers
Becky Selengut
Becky brings you three new takes on the humble taco, paired with beer samples for an exciting, contemporary fiesta of Mexican flavors. She’ll make Halibut Tacos accented with red cabbage, apple, avocado, peppers and sour cream; Braised Pork Tacos with chiles, cilantro, quick-pickled vegetables, roasted tomato and Serrano salsa; and Roasted Mushroom and Black Bean Tacos with smoky poblanos, Beecher’s cheddar and cacao chile sauce. With meat, seafood and dairy; no eggs.
View Ridge Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.
West Seattle Walk, Talk & Taste
Nick Rose, Marilyn Walls
This 90-minute class and tour leads you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the connection between your food choices and health, environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll receive a $10 off coupon for store merchandise.