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Open classes from the current catalog

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
30-minute Vegan: Middle Eastern

Sureyya Gokeri

New recipes! Much of Middle Eastern cooking is naturally vegan, and Sureyya has a seemingly endless supply of ideas for amazingly simple, hearty vegan recipes to please any palate. She’ll demonstrate some favorites, including Egyptian Curried Root Vegetable Chowder with Charmula Dressing; Moroccan Bean Dip with Cumin and Pomegranate served with Marinated Beets; Turkish Gypsy Casserole with Fresh Herbs; and a tantalizing Quinoa Salad with Garbanzo Beans, Mango, Avocados, Walnuts and Dates, with a touch of Cardamom and Walnut oil. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
A Night in New Orleans

Monica Hinckley

New Orleans has a well-deserved reputation for its alluring cuisine — a singular blend of global influences including France, Spain and Africa. Monica will take us on a vicarious journey to the “Paris of the South,” where she lived for many years, and we may not want to come back. Enjoy enticing samples of Chicken and Okra Gumbo, Shrimp Creole, Maque Choux (a popular corn side dish) and Bananas Foster. Laissez les bon temps rouler! With poultry, seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
An Evening in Italia

Paola Albanesi

Paola will share some simple yet elegant specialties inspired by different regions of Italy. You’ll love Risotto allo Zafferano (Milanese-style saffron risotto dusted with parmigiano); Filetti di Pesce Alle Erbe (white fish gently sautéed with herbs and white wine); Verdure in Agrodolce (fall vegetables in a traditional sweet and sour sauce) and Torta Caprese (a flourless chocolate cake from the island of Capri). Not only is it a lovely menu, it’s naturally gluten-free. With poultry, seafood, dairy and eggs; no gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
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 that there are delicious, nutritious foods to shut down inflammation and protect against diseases and unhealthy aging. Michelle is a dietician and author of “Anti-Inflammatory Eating Made Easy.” She’ll teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Caramelized Carrot and Ginger Soup; Wilted Kale Salad with Shredded Beets; and White Fish with Basil-Walnut Pesto. With seafood; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Appetizers in 20 Minutes or Less

Erin Coopey

As your dance card fills up with all manner of seasonal activities, wouldn’t it be nice to have a few easy, fallback appetizers that work for any occasion? Join Chef Erin for an entertaining class making quick, delicious appetizers just right for the season. You’ll join Erin hands-on to prepare Bourbon Brie (a quick baked brie with a bourbon and brown sugar glaze); Orange Canapés with Goat Cheese and Cranberry Chutney; Moroccan-spiced Bean Dip; Arugula and Edamame Crostini; Asiago-stuffed Dates with Smoked Paprika; Sugar and Spice Nuts; and Baked Olives in Red Wine. Vegetarian with dairy; no eggs.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Autumn Soups and Salads

Danielle Premo

Back by popular demand! The perfect way to ease into fall is to make warming, nourishing soups. It’s also the time when light summer salads give way to heartier fall versions. Danielle, who is a nutrition and culinary arts graduate of Bastyr University, knows how to make delicious dishes that are good for you as well. She’ll share plenty of nutrition tidbits as she demonstrates Spiced Carrot Ribbon and Broccoli Salad in Toasted Cumin Dressing with Dried Plums; Silky Celeriac and Basil Soup with Crunchy Ginger Polenta Croutons; Smoky Romanesco Soup with Paprika Oil; and a Warm Salad of Roasted Acorn Squash and Beets in Shallot Dressing. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Balanced Vegetarian Basics

Shauna Schultz, R.D.

Whether you’re just moving toward a plant-based diet or could use a “refresher” course, this class is an excellent resource for how to maintain a nutritionally balanced vegetarian diet. Shauna will discuss plant-based meal planning, answer questions about vegetarian/vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some nourishing foundation recipes for a complete day, including Fruit and Nut Granola; Green Smoothie; Quinoa and Farro Superfoods Salad; Curried Lentils with Kale and Cauliflower; and Nut Butter Energy Bites. Vegetarian; no dairy or eggs.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Bento Box

Kanako Koizumi

The Japanese bento box is a fancy lunchbox container, full of a variety of visually pleasing foods, taken to school, work or a picnic. Using her collection of bento boxes, Kanako will teach you the basics of assorting the five food colors and laying out different dishes in compartments. She’ll show you how to make Sake Teriyaki (broiled salmon or tofu in teriyaki sauce); Negi Tamago Yaki (rolled egg omelet with green onion); Sokuseki Zuke (pickled cucumber, cabbage, carrot and parsnip); Kinoko Gohan (cooked rice with mushrooms); Horenso Gomaae (spinach salad with sesame dressing); served with garnishes like umeboshi (pickled plum paste) and nori (dried sea vegetable) to complete the bento. With optional seafood and eggs; no dairy.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Brittles and Barks!

Laurie Pfalzer

Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates, and garnishes including nuts, dried fruit and classic candy canes. Learn how to make nut brittles working with nuts, citrus zest and herbs. You'll make Dark Chocolate, Pistachio and Cranberry Bark; White Chocolate and Candy Cane Bark; and Almond Brittle with Rosemary and Orange. Learn to package your confections beautifully for perfect holiday gifts. Vegetarian with dairy; no eggs.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Canning 101

Jackie Freeman

Join chef Jackie Freeman to learn the basics of home preserving while making festive seasonal treats to give as gifts or to stock your own pantry! This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we’ll prepare Citrus Marmalade and Tarragon-Champagne Mustard. By the end of class, you will leave with the knowledge and confidence to begin canning at home as well as sweet little samples of your classwork. Vegetarian; no dairy or eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Christmas in Denmark

Birgitte Antonsen

Join in for some Danish holiday cheer! We will work hands-on in small groups to create some traditional goodies made at Christmastime in Denmark. Learn how to make homemade Marzipan, to layer with Danish Nougat (hazelnut chocolate truffle) and dip into warm, melted chocolate to create homemade confections. You’ll also sample Gløgg, a traditional Scandinavian hot spiced drink, served with Æbleskiver (irresistible pancake puffs). Birgitte will also show you how to use marzipan to make Napoleon’s Hats (almond-filled pastries shaped like three-cornered hats). Vegetarian with eggs and dairy.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Ciabatta and Pizza

Laurie Pfalzer

Ciabatta and pizza are an excellent entry into the world of hearth breads for home bakers. Chef Laurie will show you how easy it is to get an artisan bakery result in your own oven with a little knowledge and some simple techniques. Using one dough and slow fermentation, you will make two traditional Italian breads with substantial full-flavored crusts. Learn how to handle the Ciabatta bread in all stages, from starter to freshly baked, and make your own pizza to enjoy in class. Come with your questions! You will leave with dough to finish baking at home and plenty of information to get you started making artisan bread. Vegetarian with dairy; no eggs.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Cuban Family Recipes

Yary Oslund

Join Chef Yary as she shares her sunny personality and traditional dishes from her homeland of Cuba, where Caribbean, Spanish and African influences have combined to create a unique tropical cuisine. She’ll show you how to make some of her favorite family recipes, including Mama’s Authentic Cuban Black Bean Soup; Cilantro Cumin Brown Rice; Pescado al Monte (Pan-fried Halibut in Tomato Pepper Sauce) and Flan de Queso (deconstructed Cuban cheesecake). With seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Cultured Thanksgiving

Birgitte Antonsen

Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the modern holiday table. Today we know that these enzyme-rich probiotic superfoods aid digestion and detoxification and boost immunity; and the sour flavor helps curb sweet cravings. Join Birgitte as she guides you through the process to prepare a variety of cultured foods with a holiday twist. The foods we’ll prepare together are Cultured Cranberry Chutney; Sprouted Lentil Stuffing; Herb Biscuits with Homemade Cultured Butter; Cultured Spiced Cider; and for dessert, a Chai Cultured Ice Cream. Vegetarian with eggs and dairy; no gluten.

Locations, dates and times »

Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Date Night: Cozy Fireside Feast

Lynne Vea

Nothing warms up the night like a tête-à-tête with your sweetie and a wonderful menu to bring out the best in rainy weather hibernation. Lynne will show you the way to someone’s heart (and suggest wine, too!) with Dungeness Crabmeat BLT Cocktail with Sizzling-from-the-Oven White Truffle and Manchego Puff Pastry Pirouettes; Creamy Wild Chanterelle and d’Anjou Pear Bisque with Toasted Coriander-Jalapeño Crème Frâiche Float; Cognac-flamed Herbed Lamb Loin Chop with Cipollini, Fig and Balsamic Jam; and Extremely Dark Chocolate Decadence with Cayenne Caramel and Cameo Apple Pixie Dust. Sounds magical, doesn’t it? With meat, seafood and dairy; no eggs.

Locations, dates and times »

Wine glass denotes wine sampling in class
Dinner with Don Giovanni

Leif Olson, Lynne Vea, Seri Sedlacek

Lynne’s savory salute to Mozart’s classic pays homage to the opera’s setting in 17th century Sevilla, with an Iberian-accented menu in four acts: Manchego and Cabrales-stuffed Piquillo Peppers over Jamón-scented Greens; Creamy Saffron and Prawn Soup with Green Olive and Roasted Garlic Alioli Sauce; Braised Lamb with Oranges and Caramelized Shallots; and Triple Lemon and Pine Nut Tart. And, singing the vino roles, a cast of surprising (and enchantingly delicious) Spanish classics! With meat, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Do-It-Yourself Holiday Gifts

Tamara Guyton

For ages 12 and up, without adult accompaniment. Everyone loves a gift from the kitchen made with love. Here’s a good way to get all the ideas you need to make holiday gifts for your friends and family at home. We’ll start out by making cinnamon rolls, followed by apple butter in cute little jars. You’ll also learn to mix up your own signature brand of granola — perfect for giving. We’ll finish by making hot cocoa mix, a gift that promises warmth throughout the winter months. Vegetarian with dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Easy as Pie: Holiday Edition

Barbara Schwartz

Pie-making season is on the way, and this is your year to master a flaky, buttery piecrust. Pie expert Barbara Schwartz will empower you to make delicious piecrusts every time with her simple food processor method. She’ll share the science and art of making pie as you work hands-on to create a delectable Salted Caramel Apple Galette to take home. Also included will be recipes for other holiday masterpieces: Pumpkin Streusel Pie, Chocolate Bourbon Pecan Pie, Coconut Custard Pie and Mile-High Apple Pie. Vegetarian with dairy and eggs.

Locations, dates and times »

Edmonds Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Elements of Flavor

Darin Gagner

One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We’ll explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Learn by tasting and experimenting as we prepare Lamb Kefta with Minted Slaw and Homemade Harissa; Pan-seared, Crispy-skinned Salmon with Spiced Cauliflower, Pine Nuts and Orange Coriander Oil; Seared and Slow-roasted New York Strip Steak with Anchovy Salsa Verde; and Spiced Chocolate Bread Pudding with Pistachio Brittle. With meat, seafood, dairy and eggs.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Fall Detox

Ami Karnosh, M.S.

The changing of the seasons is a good opportunity to give your body a digestive tune-up before the cooler days ahead. Nutritionist Ami Karnosh will help with the mechanics of doing a fall detox as she shares information about which foods aid the detoxification process and which foods to avoid. She’ll demonstrate several detox power recipes, including a Cleansing Smoothie; Bitter Greens Salad with Fennel and Herbed Lemon Vinaigrette; Gingered Bok Choy with Fresh Basil; Quinoa Cabbage Rolls; Warming Mung Bean Stew; and Lightly Sweetened Coconut Pudding. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Fremont Walk, Talk & Taste

Nick Rose, Marilyn Walls

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Gluten-free Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads you through our aisles to discover the many gluten-free options available at PCC. Taste products you haven’t tried before and learn about how they are produced. Make the connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Gluten-free, Dairy-free Primer

Heather Dickinson

Switching to a gluten-free, dairy-free diet can be an overwhelming experience. Fortunately, we’re here to help with the transition! Heather, who has been gluten- and dairy-free for a decade, will share her tried-and-true recipes and a wealth of information and practical suggestions about ingredient substitutions and well-regarded products. She’ll demonstrate some of her gluten-free, dairy-free specialties, including Grilled Thai Pizza; Weeknight Pesto Chicken Pasta; and Irresistible Chocolate Raspberry Bars. You’ll leave with a useful handout of resources to jump-start your recipe conversions and the optimism to do it! With eggs and optional poultry; no dairy or gluten.

Locations, dates and times »

Greenlake Aurora Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Greenlake Village Walk, Talk & Taste

Nick Rose, Marilyn Walls

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Handmade Chocolate Truffles

Laurie Pfalzer

All new recipes! Learn the secrets to creating decadent chocolate truffles filled with chocolate ganache. Laurie will discuss the different types of chocolate, ganache and finishes as she demonstrates the chocolate tempering process and how to make silky smooth ganache. You’ll get to try your hand at rolling and dipping the truffles to make classic confections such as Dark and Stormy Truffles (with dark rum and ginger), Dark Chocolate Raspberry Truffles, and Dark Chocolate and Grand Marnier Truffles. At the end of class, you will leave with a delightful little package of truffles and the enthusiasm to make more as beautiful gifts. Vegetarian with dairy; no eggs.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Holiday Baking for Food Sensitivities

Shari Roberts

For people with dietary restrictions, the holidays are often a time when ingredient limitations are most keenly felt. But you or your loved ones don’t need to feel left out of the feasting. Shari will show you how to prepare some holiday classics free of gluten, dairy, eggs and soy, using her training as a chemist and decades of home baking experience. She’ll demonstrate three holiday meal elements: Streusel Apple Pie, Gingerbread Cake and Seeded Dinner Rolls. She’ll also offer advice on how to convert your own favorite traditional recipes to meet these dietary challenges. As a bonus, Shari will discuss gluten-free gravy. Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts and honey.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Holiday Gifts from the Kitchen

Denise Fong

Make the holidays more personal by creating gifts with your own hands tailored to the culinary interests of the friends and family on your holiday list. Denise will demonstrate a stocking full of doable ideas, and you’ll sample Lavender Honey, Chili Lime Cashews, Coconut Granola and Apple Cranberry Jam. She’ll also talk about some bonus gift ideas — Zippy Hot Sauce, A Trio of Flavored Salts, Dilly Beans and Quiet Spirit Tea. You’ll go home with great plans for checking names off your list, plus a gift for you of one of the examples from class. Vegetarian; no dairy or eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Holiday Spice and Everything Nice

Kelly Lake, Lisa Palmatier

For ages 7 to 9, without adult accompaniment. Kids will bake holiday goodies that the whole family will enjoy. Working together in small groups, they’ll make, shape and bake Gingerbread Cookies and Candy Cane Cookies. With a cup of Spiced Apple Cider and a take-home project of Orange and Clove Pomanders to capture the scent of the season, kids will be prepared for a festive holiday! (Psst ... while they’re at class, you can do a little holiday shopping.) Vegetarian with dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Homemade Cheese Workshop

Jackie Freeman

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, Fresh Mozzarella, Ricotta and Queso Blanco cheese. 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.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Iole's Famous Holiday Biscotti

Iole Aguero

If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s Biscotti!” These twice-baked Italian cookies are delicious on their own and a perfect companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly anticipated) holiday gifts. This year, Iole will demonstrate three fabulous flavors: Chocolate Almond; Cardamom; and Hazelnut Orange dipped in Chocolate. She’ll also demonstrate easy, beautiful and elegant ways to wrap and present your gifts to the special people on your list. Vegetarian with dairy and eggs.

Locations, dates and times »

Issaquah Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Kirkland Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Kitchen Chemistry

Cam Zarcone

For ages 10 to 12, without adult accompaniment. Ever wonder what makes cakes fluffy? What exactly is yeast is and why does it make bread rise? What’s going on when you whip up egg whites and they magically expand? We’ll investigate these mysteries and learn some fundamental culinary techniques and basic chemistry along the way. Young kitchen scientists will make observations as they bake Cupcakes, Hot Buttered Pretzels, and Meringue Stars. Vegetarian with dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Kitchen Independence: Italian Dinner

Iole Aguero

Ages 12 and up, without adult accompaniment. The kitchen is a positive, empowering place to encourage independence; and Iole has a special talent for inspiring kids to a long-lasting love of Italian cooking. We’ll discuss recipes, when they are important to follow and when a little more creativity is in order. Small teams of kids will be guided through an entire Italian meal, including Chop Salad; Spaghetti Carbonara (with optional bacon) or Marinara Sauce; and Warm, Soft Chocolate Cakes. Vegetarian with eggs, dairy and optional meat.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Knife Skills

Seppo Farrey

Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this fun workshop with Chef Seppo. He’ll clarify 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.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Lime and Coconut

Rachel Duboff

Back by popular demand! Chef Rachel will share more fabulous Southeast Asian recipes inspired by her time spent in Malaysia. We’ll start with Sweet Tea with Lime and then the cooking begins. We’ll make a quick version of Curry Laksa (a popular Malaysian soup with prawns and chicken); a side of Roasted Acorn Squash with Chili Lime Dressing; and Classic Beef Rendang (coconut-braised beef) with rice served alongside Spicy, Sweet Cabbage Slaw. With meat, seafood and eggs; no dairy.

Locations, dates and times »

Denotes a demo PCC Cooks class.
North African Tagine

Marcia Newlands

Nothing is more representative of the cuisines of the Maghreb region (Morocco, Algeria and Tunisia) than the tagine, the earthenware cooking vessel that shares its name with the braised dishes prepared in it. Marcia, who lived in Morocco, will demonstrate seasonal tagine dishes and share tips on buying and caring for a tagine, as well as alternative cookware to use if you don’t own one. Sit back and enjoy the aromas as she prepares Fish Tagine with Spicy Chermoula Marinade and Vegetables; Chicken Tagine Smothered with Green Olives, Fennel and Preserved Lemon, complemented by Chard with Ras el Hanut (North African spice mix); and Almond Cake with Cardamom Whipped Cream and Fresh Fruit. With poultry, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Pasta Workshop

Iole Aguero

One of our most popular classes, this fun hands-on workshop will be the first of many times you gather together to make pasta with friends and family. Iole will show you how easy it is to prepare pasta from scratch and discuss the tools and techniques to help you succeed. In class, we’ll prepare and enjoy Tagliolini with Eggplant, Mushrooms and Tomatoes; Bowtie Pasta with Fresh Tomatoes and Basil; and Papardelle with Brown Butter Sage, Gorgonzola and Hazelnuts. Vegetarian with dairy and eggs.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Pressure Cooking

Denise Fong

Pressure cookers intensify flavors to make simple ingredients sing and are a perfect medium for the warm and comforting foods we associate with the cooler months. Denise will demonstrate how quick and easy it is to use a pressure cooker to prepare more complex dishes as she makes Curried Sweet Potato Soup; Chicken Thighs in Balsamic Fig Sauce with Cook-along Potatoes; Pickled Beet and Basmati Rice Salad; and Lemony Cheesecake with Berry Coulis. With poultry, dairy and eggs.

Locations, dates and times »

Redmond Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Russian New Year

Irina Vodonos

On New Year's Eve, shortly before the clock strikes midnight, Russians sit down for a festive meal that will last into the early hours. Prepare for the New Year by learning to make five kinds of traditional Zakuski, or hors d'ouevres, including Garlicky Cheese Spread; Georgian White Bean Salad with Herbs; Beet Salad with Walnuts; Mushroom “Caviar”; and Olivier Salad. The delicious dishes you prepare will be served alongside a selection of cured meats, fish, cheeses and bread for make-your-own open-faced sandwiches. Start a new tradition for New Year’s or any special gathering! With dairy and eggs; meat and seafood optional.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Sensational Seafood

Lesa Sullivan

Celebrate the diverse bounty the sea has to offer with these easy and delicious recipes. Lesa will share her favorite seafood tips and tricks as you work together to assemble (and savor) Fish Tacos with Jicama-Red Cabbage Slaw; Thai Shrimp Cakes with Spicy-Sweet Chile Sauce; and Sake and Miso-glazed Black Cod with Fresh Pickled Ginger and Cucumber. You’ll also receive a bonus recipe for Provençal Mussels with Garlicky Aioli to try at home. With seafood, dairy and eggs.

Locations, dates and times »

Seward Park Walk, Talk & Taste

Nick Rose, Marilyn Walls

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Simply Salmon

Erin Coopey

Back by Popular Demand! Are you stumped by salmon? What’s the difference between Sockeye, King and Coho? What’s the best way to prepare salmon without overdoing it? Join Chef Erin for this deliciously fun class that will clear up the confusion and provide you with a variety of tasty recipes for your collection, including Classic Salmon en Papillote with Fennel, Olives and Tomatoes; Oven-roasted Salmon with Warm Lentils; Sautéed Salmon with Braised Chickpeas and Wilted Spinach; and Pacific Northwest Grilled, Glazed Salmon. With seafood and dairy; no eggs or gluten.

Locations, dates and times »

Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
So Sweet Coconut Treats

Birgitte Antonsen

Coconut has become a very popular and useful ingredient, especially for gluten- and dairy-free baking. Birgitte will show you how to create treats for the holidays and beyond with a variety of coconut products. You’ll participate hands-on to prepare some new dessert favorites, including Coconut Chips; Coconut Cream Bars; Lemon Currant Coconut Cookies; and Coconut Cream Pie with homemade pie crust. Birgitte will share lots of extra info, including how to make your own coconut milk and coconut butter. Vegetarian with eggs; no dairy or gluten.

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Gluten free
Denotes a demo PCC Cooks class.
Spanish Seasonal Table

Erin Coopey

Spanish cuisine highlights some of the best ingredients in the world — olive oil, juicy tomatoes, spicy chorizo sausage, piquillo peppers and smoky paprika. Chef Erin combines these amazing ingredients with fresh produce and hearty legumes to create an autumn meal from the heart of Spain. The menu includes Piquillo Pepper and Walnut Salad; Spanish-style Sautéed Autumn Vegetables with Smoked Paprika; Sofrito Chickpea Stew with Spanish Chorizo; Orange and Endive Salad; and Chocolate Cakes with Chocolate Paprika Sauce. With meat, seafood (anchovy), dairy and eggs; no gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Squash It!

Lisa Palmatier

For ages 7 to 9, without adult accompaniment. Have fun tasting and cooking with different varieties of winter squash — pumpkin, delicata, acorn and spaghettim to name a few. We’ll make Roasted Pumpkin Seeds (both sweet and savory); Spaghetti Squash with Marinara Sauce; Roasted Delicata; and Irresistible Pumpkin Chocolate Chip Bread. Vegetarian with eggs, dairy optional.

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Denotes a hands-on PCC Cooks class.
Successful Sauces

Jackie Freeman

Vinaigrettes, beurre rouge, béchamel and caramel sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to construct and use basic sauces, emulsify sauces and fix “broken” sauces. Discuss ways to play with flavor and incorporate these sauces into various dishes. To test our new skills, we will prepare Winter Greens Salad with Citrus Vinaigrette; Roasted Cauliflower with Bay-Gruyère Béchamel Sauce; Pan-seared Scallops with Thyme Beurre Blanc; and Poached Pears with Spiced Caramel Sauce. With seafood, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Tamales and Salsas

Devra Gartenstein

Do you look forward to tamales from the farmers market or food truck, but wish you knew how to make them at home? Tamale-making will be demystified in this fun, hands-on class. Devra will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spicy Black Beans and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.

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Denotes a demo PCC Cooks class.
Thai Street Food

Pranee Halvorsen

Thai street food is Pranee’s favorite meal when visiting friends and family in Thailand. This fall, Pranee will prepare some popular street food dishes from different regions of Thailand, using Thai herbs and spices combined with Pacific Northwest harvest ingredients. You’ll be enticed by Som Tum (shredded seasonal vegetables prepared in a mortar and pestle with lime and peanut dressing); Phad Kraprow Pla (stir-fried fish with basil, onion and peppers served with rice and fried egg); and Kao Soi Gai (curried noodles with chicken, pickled mustard greens and shallots) from the city of Chiang Mai. With poultry, seafood and eggs; no dairy.

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Denotes a hands-on PCC Cooks class.
The Spice of Life

Olaiya Land

Join Chef Olaiya as she takes you on a tour of the wide and colorful world of spices. She’ll introduce you to spices from around the globe and teach you how to buy, store and grind them. You’ll learn how to make blends and rubs and how to infuse your cooking with out-of-the-ordinary flavor. Together, we’ll use these spices to prepare complete dishes, including Indian Yellow Split Pea Dip with Infused Mustard Oil; Spice-rubbed Roast Chicken with Fennel and Green Peppercorns; Moroccan-spiced Roasted Vegetables with Garlic-Harissa Yogurt; and Five-Spice Ice Cream with Blueberry Compote. With poultry, dairy and eggs.

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Denotes a demo PCC Cooks class.
To Brine is Divine

Darin Gagner

Brining is a sure-fire way to make your pork and poultry more flavorful and moist, and a good technique to bring on board with holiday meals on the horizon. Darin will show you everything you need to know to use liquid brines, dry brines and long brining as he demonstrates four complete recipes: Pan-fried, Buttermilk-brined Chicken with Spicy Cabbage Slaw; Cider-brined Pork Chops with Apple and Radicchio Salad and White Cheddar Grits; Dry-brined Roasted Chicken and Bread Salad with Pine Nuts and Currants; and Citrus-brined Turkey with Pickled Cranberries and Mushroom Dressing. With meat, poultry, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Treats for the Holidays

Danielle Premo, Hannah Morgan, Teri Herr

For ages 4 to 6, accompanied by one adult guest. This fun and creative class features ideal treats for young bakers to make. There will be plenty of opportunities to mix, roll, shape and frost in this hands-on holiday workshop. Each child and parent team will make Maple Spice Cookies with Fabulous Frosting and Jewel Cookies. Vegetarian with dairy and eggs. Class price includes one child and one adult helper.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Vegetables: Easy 5-a-Day

Devra Gartenstein

It’s easy to get your five-a-day with some tried-and-true recipes from our resident expert. Expand your understanding of all things vegetable in this informative class as Devra walks you through the basics of choosing, prepping and cooking seasonal produce. She’ll share bushels of information about various vegetable families as we prepare user-friendly recipes including Vegetable-Walnut Pâté; Lentil and Quinoa-stuffed Cabbage; Acorn Squash and Wild Rice Patties; Harvest Roasted Vegetables; and Sautéed Autumn Greens. Vegetarian; no dairy or eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Vegetarian Indian Home Cooking

Archana Verma

You don’t need to ask very many people before you find someone who loves Indian food; but few of us feel comfortable preparing it in our own homes. Archana will put you at ease with the idea as she demonstrates how accessible flavorful authentic Indian dishes can be. You’ll enjoy some simple and satisfying go-to recipes, including a Crisp and Quick Curry Slaw; Spiced Butternut Squash and Red Lentil Daal; Vegetable Biryani; and a dessert of sweet Nan Khatai Cookies. Vegetarian; no dairy or eggs.

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View Ridge Walk, Talk & Taste

Nick Rose, Marilyn Walls

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Vineyard Harvest

Lynne Vea

Lynne has put together a wonderful menu that conjures up the image of a long table dappled in warm late summer light, laden with a feast of ingredients that have been harvested within a short walk. Give your senses a seasonal sendoff as Lynne brings the image to life, with samplings of perfect wine pairings. Enjoy Saffron Flat Bread with Caramelized Figs, Tender Greens, Fennel Sausage and Gorgonzola; Wild Salmon, Sweet Corn, Bacon and Heirloom Tomato Salad; Tagine of Chicken with Chanterelles and Pears; and Baked Cameo Apples with Brown Sugar Praline. With meat, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Warming Fall Soups

Olaiya Land

As the temperature begins to drop, nothing says, “Welcome!” to the autumn season better than a steaming bowl of soup. In this fun workshop, you’ll get a comprehensive overview on creating delicious, inspired soups and tips on the fundamentals of soup stocks. Help prepare three warming fall soups from Olaiya’s extensive soup recipe files. You’ll make Lemony Kale, White Bean and Parsnip Soup; Cauliflower Soup with Brown Butter, Crispy Capers and Smoked Paprika; and Chestnut and Farro Soup with Parsley Oil. Vegetarian with dairy; no eggs.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Weeknight Dinner Wizardry

Darin Gagner

How often do you get the 6pm panic when there is neither the time nor ingredients on hand to make sense of dinner? Well, we’ve got a good working plan for you! Darin will start with two great weekend dishes — Perfect Lemon Roast Chicken with Mushroom and Herb Risotto; and Braised Pork Shoulder with Fontina Polenta and Gremolata. He will then show you how to convert these two starter dishes into four easy weeknight menus: Seared Polenta Cakes with Spicy Shrimp and Herbs; Mushroom Arancini with Lemon Aioli; Herbed Chicken, Potato and Pepper Hash with Poached Eggs and Salsa; and Pork Carnitas Tacos with Cabbage Slaw and Avocado. You’ll leave with lots of practical information and the inspiration to get your weeknight meals organized! With meat, seafood, dairy and eggs.

Locations, dates and times »

West Seattle Walk, Talk & Taste

Marilyn Walls, Nick Rose

Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads 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 connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
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 Apricot Sesame 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 to create rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with dairy; no eggs.

Locations, dates and times »

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PCC Cooks catalog

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