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Denotes a hands-on PCC Cooks class.
Around the World in 5 Days: Kids' Cooking Camp, Ages 8-11

Future chefs explore a world of possibilities and learn about the cuisines of many lands in five hands-on classes. Kids learn cooking techniques, kitchen safety and delicious recipes using familiar and healthy ingredients. With entrees, side dishes and desserts, they'll be able to prepare a complete meal from five different parts of the globe: Italy, Vietnam, France, Lebanon and Mexico. Every day features a different cuisine to explore. Among the delicious dishes we'll enjoy preparing (and eating!) are Fresh Spring Rolls from Vietnam, Lasagne from Italy, Tamales from Mexico, Mana'eesh Flatbread from Lebanon, and French Crepes with Summer Berries. Vegetarian, with meat options; dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Baking Workshop: Cookie Master

Laurie Pfalzer

For ages 13 and up, without adult accompaniment. Spend a fun evening with Pastry Chef Laurie Pfalzer and become the master of the cookie! With a good arsenal of cookie recipes and the right skills, you will always be ready for parties, study breaks or just to brighten someone痴 day. Laurie will cover mixing techniques (both by hand and with a mixer), rolling and shaping tips and baking. In this workshop, small teams will work hands-on to make Classic Chocolate Chip Cookies, Black and White Shortbread Cookies, Coconut Macaroons, and Blondies (Butterscotch Brownies). You値l leave class with plenty of freshly baked cookies and loads of information to create more cookies on your own. Vegetarian with dairy and eggs.

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BBQ Rubs, Sauces and Marinades

Darin Gagner

If you have your favorite cuts of meat and fish for the grill, but need help breaking away from old recipes, then this is your class. You値l receive recipes for eight rubs, ten regional and international sauces and ten marinades. Perfect for the grill, these also work well indoors. Chef Darin will demonstrate cast-iron techniques as he prepares Basil-wrapped Beef Kebabs with Cumin and Coriander Dry Rub; Spicy Hoisin-glazed Pork Ribs; Yogurt and Zaatar-marinated Chicken Thighs with homemade Spicy Pepper Sauce; and Smoky Fennel-rubbed Salmon. With meat, seafood and dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Berries Jubilee!

Lisa Palmatier

For ages 7 to 9, without adult accompaniment. Celebrate the sunshine and warmer months with recipes that highlight fresh summer berries. We値l make a savory Spinach and Strawberry Salad with Balsamic Vinaigrette, and a warm, crunchy Blueberry Crisp. Then, we値l wash it all down with a cool glass of Strawberry Lemonade. We'll also prepare a Homemade Raspberry Jam that tastes great on toast and sandwiches. Vegetarian, with dairy options; no eggs.

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Denotes a hands-on PCC Cooks class.
Carolina BBQ

Erin Coopey

From pulled pork to fresh peaches, nothing speaks of summer like Southern food! Join Chef Erin for a little down-home southern summer cooking with all the fixings. You値l learn to make quick and tasty Pulled Pork with Carolina-style Barbecue Sauce; From-scratch Coleslaw; Perfect Roasted Corn-on-the-Cob with Honey Chili Butter; delicious Not-What-You-Think Pimiento Cheese; and Grilled Peaches with Bourbon Caramel Sauce. With meat, dairy and eggs. Class size limited to 14.

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Gluten free
Gluten-free Walk, Talk & Taste

Nick Rose, Marilyn Walls

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Denotes a hands-on PCC Cooks class.
Knife Skills

Seppo Farrey

Bring your chef knives, no matter how simple or sophisticated or use ours to practice knife-handling skills and learn how to cut safely and efficiently in this fun workshop with Chef Seppo. He値l explain about knife selection, introduce honing and sharpening, and teach you several different knife techniques. Along the way, you値l prepare 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. Class size limited to 16.

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Denotes a hands-on PCC Cooks class.
Mediterranean Grill

Olaiya Land

Looking for fresh inspiration for your next backyard dining adventure? Chef Olaiya will share some of her favorite Mediterranean recipes for the grill. While learning some valuable grilling techniques, you値l help prepare Grilled Eggplant with Honey and Mint; Chicken with Cilantro Pistachio Pesto; Israeli Couscous Salad with Summer Vegetables, Walnuts and Basil; and Grilled Peaches with Fennel Ice Cream. With poultry, dairy and eggs. Class size limited to 14.

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Pressure Cooking 101

Denise Fong

Modern pressure cookers are a great resource in the kitchen year-round. They池e fast and energy efficient, which means less heat added to the house when preparing meals in warm summer months. Denise will share some great recipes to get your picnic going as she demonstrates Summer Vegetable Caponatina, good for serving with grilled fish or chicken; Quick Quinoa with Green Beans, Tomatoes and Basil; Shredded Chicken Tacos with Lime Cilantro Cream; and Easy Breezy Berry Jam. Less prep time in the kitchen = more time to play outside! With poultry and optional dairy; no eggs.

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Seward Park Walk, Talk & Taste

Nick Rose, Marilyn Walls

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Beer mug denotes beer sampling in class
Southeast Asian Chiles: the Heat is On!

Becky Selengut

Becky is here to turn up the heat with some fabulous spicy dishes paired with refreshing beer samples. She値l start with 1-star Mango Salad with Mint, Peanuts and Sweet Chile Sauce. Then it痴 on to 2-star Caramel Pork Noodles with Chiles and Lime Sauce, followed by 3-star Seared Lemongrass Shrimp with Basil, Serranos and Thai Roasted Red Chile Paste. Hold on to your hats for a finale of 4-star Mushroom Banh Mi Sandwiches with Jalapeos and Pickled Vegetables. This class is not for the faint of palate! With meat and seafood; no dairy or eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Vegetarian Sushi Made Easy

Seppo Farrey

Maki Sushi is 途olled sushi with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Just about any ingredient can be included, from avocado to spinach to tofu, and once you learn the technique, you can get creative at home with other ingredients, such as seafood. Seppo will show you how to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs. Class size limited to 16.

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