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Gluten-free classes
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.
Berries, Berries, Berries!
Candyce Mason
For ages 8 to 12, with adult accompaniment. Jump-start summer with a spectacular celebration of local berries made into many different dishes, all gluten-free! We’ll refresh ourselves with Raspberry Lemonade, then make Strawberry Shortcake from scratch. We’ll also make Many-berry Muffins, and a Chocolate Dip for Strawberries and Coconut Macaroons. Vegetarian, with dairy and eggs; no gluten. Price includes one child and one adult.
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.
Latin American Lunch
Cristina Rebellon
For ages 10 to 12, without adult accompaniment. Latin America has such varied food traditions, and you’ll learn to make some tasty dishes, with a touch of culture and a few Spanish words thrown in. You’ll learn to make Black Bean Pupusas (Salvadoran handmade, filled corn tortillas); and Purple Cabbage Repollo, a salad to enjoy on top of the pupusas. For a sweet ending, you’ll make Arroz con Leche de Vainilla con Albaricoque (vanilla rice pudding with apricots). Vegetarian, with dairy; no eggs or gluten.
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.
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.
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.