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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.
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.
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.
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.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Paneer, 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.
There’s nothing like a steaming bowl of chowder to warm you up on a cold and rainy day. Join Chef Erin to chow down on some classic and contemporary chowders. She’ll demonstrate a Manhattan-style Clam Chowder; rustic, warming Turkey Chowder with Wild Rice and Mushrooms; Northwest-inspired Salmon Chowder; and Hearty Potato Chowder. Round it all out with a Winter Greens Salad with Mustard Vinaigrette, and you’ll have fabulous recipes for many occasions. With meat (bacon), poultry, seafood and dairy; no eggs or gluten.
For ages 7 to 12, accompanied by one adult guest. Beware of yummy weather in this class designed especially for gluten-free kids, but fun for anyone! We’ll revisit the classic book as we learn how to make meatballs and spaghetti sauce from scratch and gluten-free pasta cooked to perfection. Then get ready for a storm of Berry Pie with a cloud of dairy-free whipped cream. After all of the precipitation settles, jump in for the best part — the feast afterwards! A bonus Banana and Chocolate Chip Pancake recipe is not in the day’s forecast, but will be included to try at home. Vegetarian and meat options. No dairy, eggs, or gluten. Class price includes one child and one adult guest.
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.
Designed especially for shoppers interested in exploring the many gluten-free options available at PCC.
Cultured and fermented foods have been used around the world for centuries. These enzyme-rich, probiotic super-foods support the digestion process, boost immunity, curb cravings and much more. Culturing brings out more flavor and a richer nutritional profile and is a natural time-tested way of preserving food. Join Birgitte to make a variety of yogurts from homemade nut milk and coconut milk. You will also learn how to ferment nuts, seeds and legumes and transform them into tasty spreads and flatbreads for savory and sweet treats. Vegetarian; no dairy, gluten or eggs.
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.
The peak season for the superstars of seafood may have wrapped up in the fall, but there are still plenty of noteworthy ingredients in the seafood chorus. Erin will discuss the best seafood options during the wintertime and demonstrate easy cooking techniques for any night of the week. You’ll sample Sole with Radicchio, Capers and Brown Butter; Rockfish with Smoked Paprika and Lentils; Trout with Bacon and Sage; Mediterranean Shellfish Stew; and Pan-roasted Black Cod with Potato Scales. With meat (bacon), seafood and dairy; no eggs or gluten.
Truly enticing seasonal soups and salads are Danielle’s specialty. In this class you will participate in the making of warm Savory Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing; Shredded Kale and Brussels Sprout Salad with Maple Sesame Dressing; Nettle-infused Creamy Mushroom Soup with Garlic Pumpkin Seed Pesto Garnish; and Spiced Black-Eyed Pea Soup with Collard Greens and Honey Cornbread. Vegetarian; no dairy, eggs or gluten.