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Open classes from the current catalog

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
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.

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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.

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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 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
Dinner with Don Giovanni

Lynne Vea, Seri Sedlacek, Leif Olson

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 »

Gluten free
Gluten-free 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 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

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 »

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 »

Denotes a hands-on PCC Cooks class.
Vegetarian
I Can Cook, Too! Holiday Baking

Maria Galvao, Kim Trimmer

For ages 2 to 3, accompanied by one adult guest. Baking cookies is a fun holiday activity, especially for the very young. Parent and child will work together to roll, cut and decorate Gingerbread People and make Jam Thumbprint Cookies. After decorating their own gift bag, the little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian, with dairy and eggs. Class price includes one child and one adult helper.

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 »

Kirkland 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.
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.

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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 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 »

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 »

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.

Locations, dates and times »

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.

Locations, dates and times »

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.

Locations, dates and times »

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

Danielle Premo, Teri Herr, Hannah Morgan

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.

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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