PCC Cooks | Your "meat and potatoes" man

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Your "meat and potatoes" man

Denotes a hands-on PCC Cooks class.
Authentic Italian Pizza

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 class. Iole will walk you through the steps to making her perfected homemade crust as you work together to prepare Pizza Margherita with basil, tomatoes and olive oil drizzle; Classic Pepperoni Pizza; Spring Vegetable Pizza; and Gorgonzola Pizza with Pears and Walnuts. Meat optional, with dairy; no eggs.

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Denotes a demo PCC Cooks class.
Meat: My Favorite!

Darin Gagner

In this steakhouse cooking class, learn how to get professional results at home with proper seasoning and temperature control. We will explore how brining, homemade stocks and two-zone cooking can make all the difference for those who want to make perfect steaks, chops and poultry. Darin will demonstrate Buttermilk-brined Pan-fried Chicken with Shallot and Thyme Jus; Ribeye Steak with Bordelaise Sauce; Cider-brined Pork Chop with Fig Glaze and Spicy Sautéed Broccolini; and Brown Sugar Ice Cream with Pistachio Brittle. With meat, poultry, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Russian Dumplings

Irina Vodonos

Irina learned from her mother and grandmother in Moscow how to make dumplings, one of Russia’s most popular dishes. We’ll start by making an easy dough to prepare two varieties of dumpling: Pelmeni (filled with beef and pork) and Vareniki (filled with mushroom and onion). We’ll also make lamb-filled Buuz, or Pozy, the ethnic Buryat specialty dish that’s a cousin to momos (Tibetan steamed dumplings) and popular near the Russian-Mongolian border. Served with a crisp, refreshing Radish, Egg and Scallion Salad, you’ll see how satisfying Russian cuisine can be. With meat, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Sizzling Szechuan Stir Fry

Christina Chung

Szechuan cuisine, from the southwestern province in China, is world-renowned for its diverse, intense and fiery flavors. In this class, we’ll focus on Szechuan-style stir-frying while learning different traditional cooking skills for each dish. Using key ingredients such as chiles, peppercorns, garlic, ginger and pickles, we’ll make Wok-seared Prawns Braised in Garlicky Pickled Pepper Sauce; Peppercorn and Chile-spiced Crisp-tender Shredded Beef; and Sliced Chicken with Pickled Ginger in Spicy Soy Caramel Sauce. With meat, poultry, seafood and eggs; no dairy.

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Denotes a hands-on PCC Cooks class.
Whole-Grain Bread Making

Ronit Gourarie

The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Oatmeal Sunflower Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.

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PCC Cooks catalog

Interactive version of the print catalog

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