PCC Cooks | Demonstration classes

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Demonstration classes

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Anti-Inflammatory Foods

Kory DeAngelo, M.S., R.D.N.

Chronic inflammation is associated with many health conditions and can leave you feeling tired, congested and foggy. In this class, you’ll be greeted with a warming cup of Golden Tea as Kory, a registered dietitian, demonstrates recipes and discusses foods to help quench inflammation and restore your vitality and health. In addition to valuable information and time for discussion, you’ll enjoy samples of Indian Spiced Lentil Soup with Wild Rice; Shredded Kale and Beet Salad with Hazelnuts; and Date Pistachio Bites. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Gluten free
Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
April in Paris

Erin Coopey

Paris is a beautiful city full of wide boulevards with allées of gardens, shops, street markets and elegant restaurants — lovely anytime of year, but especially in spring. Join Chef Erin for an inspired French menu that sparks the imagination and has you dining in Paris along the Champs-Elysées. The menu, with wine pairings, includes Panisse (Chickpea Cakes) with Onion Marmalade; Flétan Grillé aux Salade de Asperges et Fenouil (Slow-roasted Halibut with Asparagus and Fennel Salad); Gratin Forestier (Potato and Mushroom Gratin); and Mousse au Citron (Lemon Mousse). With seafood, dairy and eggs; no gluten.

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Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Boost Your Thyroid

Ami Karnosh, M.S., C.N.

The thyroid is accountable to every cell in your body and governs metabolism. Discover which foods will benefit the thyroid gland and how to alter the foods that hinder it. Nutritionist Ami Karnosh will share useful nutrition information with you as she demonstrates a variety of thyroid-boosting recipes including a delicious mug of Hot “Macalate”; Warming Carrot and Leek Soup with Sea Vegetables; Brazil Nut Pâté; and a dessert of French Cherry Clafoutis. Vegetarian with eggs; no dairy or gluten.

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Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Gather Your Friends

Lynne Vea

Pull out your fancy hats! Lynne is going to show us just the right menu to celebrate the season for Mother’s Day, graduations or just an early ode to Al Fresco feasting. Start with a nibble of Oven-baked White Cheddar Coins with Pecans and Cayenne as we do a little Puff Pastry 101, featuring Mini Asparagus and Crabmeat Tarts with Prosciutto and Pine Nuts. Lynne will show you how to master presentation with Grilled Pumpkin Seed and Lime Zest-crusted Salmon with Two Simple Sauces; plus the quintessential Cantaloupe Swan and other garde manger finishing touches. It’s not a party without good wine suggestions and an irresistible dessert: Upside- down Glistening Fruit Torte with Fresh Berries and Grand Marnier Whipped Cream. With meat, seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Gluten-free, Dairy-free Inspiration

Heather Dickinson

Are you taking gluten and/or dairy out of your diet and don’t know where to begin? If you need some inspiration, this class is for you. Heather will share tips and tricks from her decade of experience with a GF/DF diet. She’ll demonstrate her tried-and-true recipes and cooking tips for Mini Quiche Bites, Chicken Pasta Alfredo and Dreamy Lemon Cake. With time for questions and suggestions on cookbooks, products, substitutions and more, this class will give you the tools and optimism you need for a successful gluten-free, dairy free lifestyle. With eggs and optional poultry and meat; no dairy or gluten.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Go for the Greens!

Rachel Duboff

It’s easy to know you should eat more greens, but more challenging to know how to add them to your menu in an enticing way. Chef Rachel will ensure that you will understand leafy green vegetables. You’ll get up close to taste test the variety of greens available and learn tips for successfully utilizing them in your everyday dishes and for overcoming bitterness. Rachel will cook up some perfect examples, such as Irresistible Greens Pesto with Traditional Farinata Flatbread; Chickpeas in Lemon Coconut Sauce with Spinach, served with Green Rice; and Lentils with Swiss Chard and Pickled Chard Stems. Vegetarian with dairy; no eggs or gluten.

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Vegetarian
Denotes a demo PCC Cooks class.
In Love with Lunch: Plant-based Solutions

Shauna Schultz, R.D.

A plant-based lunch is a nutritious and satisfying way to maintain energy throughout the day — even if you aren’t vegan. Shauna will show you easy make-ahead lunch solutions to help get you through the work week. She’ll also discuss plant-based nutrition and answer questions regarding meal planning. Sample delicious recipes like Napa Cabbage Salad with Spicy Sesame Orange Tofu; Southwest Orzo Salad with Cilantro Pesto; Spicy Tempeh Salad; Lemon Herb White Bean Salad with Asparagus and Barley; and a sweet little treat —Chocolate Bark. Vegetarian; no eggs or dairy.

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Denotes a demo PCC Cooks class.
Japanese Small Plates

Kanako Koizumi

Japan has its own traditions of serving small plates of savory foods, from kobachi in small bowls, to tsumami, finger foods you might find at a Japanese pub. Kanako will prepare several different examples to expand your understanding of Japanese food. You’ll sample Cucumber and Sea Vegetable Sunomono with Vinaigrette; Yakitori (Grilled Chicken Skewers); Spinach Shiraae (Salad with Tofu and Miso Dressing); Simmered Hijiki and Mixed Vegetables; and Tofu with Ankake, a traditional thick sauce. With poultry; no dairy or eggs.

Locations, dates and times »

Beer mug denotes beer sampling in class
Denotes a demo PCC Cooks class.
Korean Table

Lynne Vea

Come explore one of Chef Lynne’s favorite cuisines — Korean food. She’ll show you how to prepare some unforgettable dishes including Bibimbap, bowl food at its finest, with rice, seared tuna, sautéed mushrooms, kimchi and poached egg. You’ll love her incredibly crisp Korean Fried Chicken with Sticky Sweet & Spicy Sauce; Kalbi Short Ribs; and Homemade Melona (insanely popular frozen melon sorbet on a stick). You’ll also get a little Kimchi 101 and samplings of perfectly complementary beers. With meat, seafood and eggs; no dairy.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Moroccan Mezze

Marcia Newlands

Mezze, or small bites, vary all over Morocco, but always showcase the local flavors and ingredients. They can be served on their own or as a first course before the main dinner centerpiece. Marcia, who immersed herself in the culture and cuisine of Morroco for two years, will demonstrate some of her favorite mezze, including Spicy Shrimp with Coriander; Roasted Peppers with Feta and Capers; Smoky Harissa Yogurt Dip with Spring Vegetables; and Moroccan Chickpea Spread. With seafood and dairy; no eggs.

Locations, dates and times »

Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Northwest Spring Soiree

Becky Selengut

Celebrate the turning of the season with a nod to the earliest local ingredients, heralding a new year of culinary delights. We’ll start with a selection of local cheeses with Rhubarb-Thyme Jam and Handmade Breadsticks; then enjoy Morels on Brioche Toast Points with Brandy and Thyme; Roasted Halibut with Radicchio-Prosciutto Sauce, Peas and Artichokes; and Cornmeal-crusted Apple Tarts with Rosemary-scented Whipped Cream and Caramel Sauce. With meat, seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Paella d'España

Yary Oslund

Yary will share 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 beloved rice-based dish made even more delicious with additions of meat, seafood and vegetables. She will make something for everyone: Paella Mixta with Pork and Chicken; Paella de Mariscos (Seafood Paella); and Paella with Spring Vegetables. You’ll also taste a light dessert to complement the paella — Fresh Oranges with Spiced Red Wine Syrup. With meat, poultry and seafood; no dairy, eggs or gluten.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Pastry Techniques: The Egg Foam

Laurie Pfalzer

Whether it's a meringue, a pâte à bombe (egg yolks and sugar) or whipped whole eggs, desserts and cakes depend on the structure of egg foams to provide strength and substance. You’ll fold in lots of information as Chef Laurie demonstrates the many egg foams, including common meringue, Italian meringue and pâte á bombe. You'll also learn a bit of science while Chef Laurie creates a Cheese Soufflé with Beecher’s Flagship Cheddar; Ruby Port Sabayon (Zabaglione) with Fresh Raspberries; Pavlova with Vanilla-roasted Strawberries; Classic Genoise (sponge cake); and Bittersweet Chocolate Mousse. Vegetarian with dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Primavera Italiana

Paola Albanesi

Join Paola for a tribute to the new season at an Italian table. The menu is a breath of fresh air and naturally gluten-free. You’ll love an easily adaptable Risotto Primavera with Crispy Prosciutto; Insalata di Gamberi e Avocado (a refreshing salad with avocado, shrimp and parsley); Asparagi alla Piemontese with butter, Parmigiano and egg; and Ricciarelli di Siena (Soft Almond Cookies from Tuscany). With meat, seafood, dairy and eggs; no gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Quick Southern Italian Sauces

Iole Aguero

After a recent trip to Southern Italy where she shared kitchens with Italian cooks in small seaside villages, Iole was inspired to bring back some regional specialties to share with you. She will demonstrate four dishes — all quick, easy and sure to become standards in your recipe file, including Penne Puttanesca with Capers and Olives; Pasta with Pistachio Pesto and Cream from Sicily; Pasta with Broccolini and Sugar Plum Tomatoes from the Basilicata region; and Rigatoni with Italian Sausage. With meat, dairy and eggs.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Spice It Up!

Denise Fong

Spice mixes are an easy way to add depth and complexity to simple dishes and reduce prep time. When you blend them yourself, you can balance flavors to your liking and save money, too. You’ll make four spice mixes to take home, and Denise will demonstrate one dish with each mix: Baharat-spiced Roasted Chicken and Vegetables; Grilled 5-Spice Shrimp Skewers with Sweet Chili Lime Dressing; Moroccan Vegetable Tagine; and Chai Tapioca Pudding with Cherry Sauce. You’ll also get tips and improvisational ideas to try at home. With poultry, seafood and dairy; no eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Spring Chicken

Erin Coopey

Learn all you need to know to make a variety of moist, flavorful chicken dishes, including how to contend with a whole chicken. Erin will demonstrate four different chicken preparation techniques, including Roasted Chicken Thighs with Lavender, Lemon and Honey; Chicken Chasseur (Hunter-style Chicken with Mushrooms) and Creamy Polenta; Spatchcock Roasted Chicken with Leeks and Carrots; and, to anticipate summer, Chicken Salad with Tarragon, Toasted Pine Nuts and Raisins. With poultry and dairy; no eggs or gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Spring Savvy

Danielle Premo

Highlighting the peak of seasonal offerings, nutritionist Danielle has composed an indulgent four course menu to sate your appetite. After experiencing the quick simplicity of this seasonal menu, you’ll have a new collection of savvy spring dishes to impress the food lovers in your life. She will guide you through her recipes for Cream of Asparagus Soup garnished with Tamari Braised Asparagus Tops; Sweet Pea and Amaranth Salad in a Creamy Caper Dressing; Herb-crusted Black Cod over Roasted Broccoli; and Coconut Chia Pudding with Savory Caramelized Rhubarb. With seafood; no dairy, eggs or gluten.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Spring Soups and Salads

Danielle Premo

As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Danielle will show you how to take advantage of spring’s offerings of fresh herbs and seasonal vegetables as she prepares Curried Carrot and Red Lentil Soup with Shaved Coconut Slivers; Orange Braised Shiitake and Broccolini Salad; Spinach and Spring Onion Soup with Roasted Thyme Red Potato Chips; and Triple Radish and Black Rice Salad with Avocado Chive Dressing. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Thai Made Easy

Pranee Halvorsen

If you love Thai food but have been hesitant to prepare it yourself, Pranee can help demystify Thai ingredients and cooking techniques for the home cook. She’ll give step-by-step instructions and tips as she demonstrates an enticing Thai menu including Phanang Neau (Phanang Curry with Beef and Shredded Lime Leaf); Phad Kee Meo Mu (Stir-fried Rice Noodles with Pork, Broccoli and Homemade Sweet Soy Sauce); Phad Kratiem Goong Tua Lantao (Stir-fried Garlic Prawns and Snow Peas); and Kao Neow Mamuang (Sticky Black and White Rice with Mango). With meat, seafood and optional eggs; no dairy.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Traditional Dishes of Coastal Turkey

Sureyya Gokeri

Sureyya will take us on a virtual journey to coastal Turkey, sharing stories along the way. Peek into small kitchens and village cafes to find easy traditional recipes that speak of Turkish tradition and history, but are practical for today. She’ll prepare one of her hometown specialties, Portakalli Salata (a salad of Lentils, Arugula, Olives and Oranges) along with Firinda Mücver (Baked Zucchini and Potato Fritters with Mint and Garlic Sauce); Basmati Pilaf with Artichokes, Peas, Carrot and Fresh Dill; and Hungarian Stuffed Pears with Ginger, Walnuts and Chocolate. Vegetarian with dairy and eggs.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Vegetarian Indian Traditions

Archana Verma

In India, many families enjoy a uniquely simple but satisfying leisurely lunch on Sundays — the only day of the week when schools are closed. Archana will share some of the recipes typical for this anticipated meal in her childhood home, including Aloo Parantha (Savory Griddle Bread Stuffed with Potatoes and Peas) accompanied by Smoky Chana Daal (Yellow Split Peas) and a side of roasted cumin-flavored Raita (Yogurt Dip). The sweet ending to this decadent meal was usually Kheer (Creamy Rice Pudding) followed by a reviving cup of Chai Tea. Vegetarian with dairy; no eggs.

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