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Open classes from the previous catalog
Join Chef Laurie for a fun and educational pie making class. Take the challenge out of pie crust with a little knowledge, a few handling instructions and quality ingredients. Learn the key to making tender, flaky and flavorful pie crust that is also simple to roll out. Each student will make a 6-inch Rhubarb-Strawberry Pie or Brandied Apple Pie that you will bake and take home. We’ll also taste Marionberry Pie, and Chef Laurie will demonstrate galettes, hand pies and turnovers. We’ll have time to discuss fruit varieties and troubleshoot your pie problems. For every season, pie is the answer. Vegetarian with dairy; no eggs.
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.
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.
For ages 13 and up, accompanied by one adult guest. Learn how to make a completely delightful and elegant meal to recreate for guests at home. We’ll work in small teams to prepare an impressive menu, including a colorful Northwest Salmon and Leek Chowder; Phyllo-wrapped Roasted Vegetables; Tangy Carrot and Pineapple Salad; and Hand-dipped Chocolate Strawberries. With meat (bacon), seafood and dairy; no eggs. Class price includes one teen and one adult guest.
Travel to Paris for the evening and learn to make the elusive French Macaron. Chef Laurie will walk you through each step, sharing the secrets of making perfectly adorable macarons with crisp shells, tender interiors and flavorful fillings. To start, you’ll learn the traditional macronage technique to create the macaron meringue. Then Laurie will demonstrate how to make buttercream fillings and ganache, how to infuse flavors and how to handle these beauties. You will leave class with Vanilla Bean Macarons, Chocolate Macarons, Raspberry Macarons and Coffee Macarons. C’est si bon! Vegetarian with dairy and eggs.
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.
Grass-fed beef is a wonderful and flavorful alternative to mass-produced beef from grain-fed cattle; but it can be tricky to cook due to its leanness. Join Chef Darin as he demonstrates several cooking, marinating and tenderizing methods. Get ready to kick off your summer with one of the best burgers ever — Grass-fed Burgers with Balsamic Red Onions, Beecher’s Flagship Cheese, Spicy Aioli and Pickles. You’ll also enjoy Sesame, Soy and Ale-marinated Sirloin Skewers with Ginger and Plum Vinaigrette and Baby Lettuce Salad; and Dry-rubbed Rib-eye with Cilantro-lime Butter and Grilled Summer Vegetables. With meat, dairy and eggs.
For ages 4 to 6, accompanied by one adult guest. Help us bring back the sun and warm up your belly after a long gray winter! We will knead, shape and bake a delicious bread shaped like the sun and sure to brighten the kitchen. While the bread is baking, we will make a simple Strawberry Rhubarb compote and some Spiced Butters to spread on top of our warm Sunbread. Everyone will get to take home some dough so that your house can be sunny, too! Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
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.
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.
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.
For ages 10 to 12; kids only. Our delicious investigation of baking science continues with a new round of recipes. We'll learn about egg whites by whipping up an ethereal chocolate version of the soft meringue dessert known as Dacquoise, then pick up some techniques and tips for working with chocolate as we make a Ganache Filling to go with it. Next, we'll explore the ratios hiding in some of our favorite recipes and turn to Brownies to answer the age-old question of which tastes better: the cakey or the fudgy ones? Vegetarian with dairy and eggs.
Practice knife-handling hands-on and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). He’ll review knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian with optional poultry; no dairy or eggs. Adults only.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Come learn the most effective technique for successful sushi and practice with expert help. A wide variety of colorful, refreshing ingredients are used to make sushi rolls, from avocado to spinach to tofu, and you can get creative at home with other ingredients. Seppo will show you how to make perfect sushi rice, prepare beautiful rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.
Age 13 and up; teens only. Become the baking expert at your house! Learn the secrets to making tender and flaky scones and biscuits, fabulous muffins and fruit Danishes using puff pastry. You’ll learn about flours, mixing techniques, how to handle puff pastry and how to get the perfect bake. Work with your teammates to create Sweet Cream Scones; Buttermilk Biscuits; Morning Glory Muffins; and Seasonal Fruit Danish. You’ll leave class with your just-baked breakfast treats and lots of information to create them at home. Vegetarian with dairy and eggs.
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.
Chef Darin will shine a light on some non-traditional savory ingredients to explore exciting combinations for delectable desserts. Create savory desserts with refined flavors and perfectly balanced acidity and sweetness. You’ll help prepare Thai Basil and Lemongrass Crème Brûlée; Grilled Poundcake with Port Reduction, Poached Rhubarb and Sweet Crème Fraiche; and Lemon Curd Cake with Rosemary Ice Cream and Berries. Vegetarian with dairy and eggs.
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.
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.