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Our gluten-free classes provide an opportunity to get some fresh new ideas and delicious recipes for an often tricky dietary restriction. Classes indicated as gluten-free () are gluten-free by recipe. PCC Cooks classrooms are not gluten-free facilities, although we do have procedures to prevent cross-contamination. Ingredients used in class may not have been produced in gluten-free facilities.
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.
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.
For ages 8 to 15. Future chefs explore the cuisines of many lands in fun hands-on classes, learning cooking techniques, kitchen safety and delicious recipes using familiar and healthy ingredients. With entrées, side dishes and desserts, each day features a complete meal from a different part of the globe: Greece, Japan, Ethiopia, Italy and Chile. Menus are similar to traditional camp, but with adjustments to accommodate gluten-free campers. Vegetarian, with dairy, eggs and optional meat; no gluten. Recipes are gluten-free, but PCC classrooms are not gluten-free facilities.
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.
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.
Although the word “empanada” is Spanish, these stuffed pastries can be found all over Europe, Latin America and even Southeast Asia and are compatible with a wide variety of fillings. Maria will demonstrate how to make a gluten-free empanada dough, and then we will gather together to learn how to successfully fill, fold and assemble our empanadas. We’ll have chicken and vegetarian filling options. Dessert will make an appearance too with Traditional Banana Empanadas. With dairy and eggs; meat optional; no gluten.
For centuries, fermentation has been used around the world as a health-promoting method for preserving foods. Today, fermented and cultured foods are recognized as enzyme-rich, probiotic super-foods that can aid digestion and detoxification, boost immunity, curb cravings and enhance the nutritional profile of dishes. Join Birgitte as she guides you through the process of making Kombucha; Traditional Beet Kvass; Cultured Salsa and Fruit Sauce; and Sourdough Pancakes. You’ll also leave with your own homemade Sauerkraut. Vegetarian with optional dairy (whey); no eggs or gluten.
Tired of chemical-laden gel packs and mouth-drying nutrition bars? Learn how to make and pack whole food snacks to keep you cycling and running at your peak with optimum nutrition, hydration and flavor. Once you have these easy techniques, the variety of snacks is only limited by your imagination. We'll make Layered Blueberry Mango and Bibimbap Rice Cakes (think sushi rice not puffed rice!); Nut Butter Power Cookies; and Chocolate Muffins. You’ll feel well-prepared for that century ride, adventure race or family trail day. With eggs and optional meat; no dairy or gluten.
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.
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.
Join chef, dairymaid and cheese maker Jackie Freeman for a fast-paced evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Queso Blanco, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
Spring is a time of awakening, when the vegetable kingdom surprises us with leaves, shoots and tender baby roots. In this hands-on class, we’ll explore the unique flavors and textures of the season’s offerings, with tips and tricks for making the most of their freshness and delicacy. We’ll prepare Asparagus with Mustard Dill Sauce; Pea and Radish Salad; Roasted Potato Salad; Fennel and Arugula Pesto; and Perfectly Braised Vegetables. Vegetarian; no eggs or dairy.
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.
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.
Join Birgitte to explore some of the abundant vegetable protein sources and learn how to transform them into delicious dishes. In addition to getting practical tips for improving nutrient absorption and digestibility, you’ll work hands-on preparing some quick and easy recipes for weekly use. We will cook up Tempeh Tacos with Spicy Tofu Sauce; Middle Eastern Falafels with Tahini Sauce; Lentil Stir-fry; revitalizing Energy Shake; and Tofu Chocolate Mousse. Vegetarian; no dairy, eggs or gluten.
You’ve had a busy day, but you still need to put dinner on the table. Chef Erin to the rescue with quick weeknight meals! There’s no better way to make sure you eat a home-cooked meal after a long day at work than to have a plan. You’ll get four nights’ worth of dependable ideas from Chef Erin as you help prepare Braised Shrimp Puttanesca; Lemony Chicken Piccata; Asian Braised Fish with Ginger and Bok Choy; Sausages with Roasted Grapes and Polenta; and Chef Erin’s Favorite Fall-Back Salad. With meat, seafood and dairy; no eggs or gluten.
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.
This 90-minute class and tour, led by a PCC Nutrition Educator, takes 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 many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. The Gluten-free Walk, Talk & Taste tour is designed especially for shoppers interested in exploring the many gluten-free options available at PCC.
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.
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.
Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make tamales with two different fillings — Black Beans or Roasted Vegetable — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, Peach Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.