PCC Cooks | Open classes from the current catalog

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Open classes from the current catalog

Vegetarian
Denotes a demo PCC Cooks class.
Baking with Whole Grains

Laurie Pfalzer

Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Brighten Up with Fresh Herbs

Erin Coopey

Many of us think of summer as herb season, but heartier winter herbs have their time for the limelight, too! From comforting to sophisticated, learn new ways to appreciate oregano, rosemary, thyme, marjoram and sage. You’ll enjoy Spicy Roasted Chicken with Marjoram and Tomatoes; Creamy Sunchoke Soup with Rosemary and Smoked Salt; Grapefruit and Fennel Salad with Thyme; Roasted Fingerling Potatoes with Oregano and Lemon; and Broiled Apples with Sage and Gruyère. With poultry and dairy; no eggs or gluten.

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Denotes a demo PCC Cooks class.
Classic Cuban Cooking

Yary Oslund

Yary will share kitchen stories from her homeland of Cuba as she applies her professional chef skills to preparing healthy, exciting dishes from Cuba and the Caribbean. We’ll start with a refreshing Avocado, Onion and Grapefruit Salad with Red Wine Vinaigrette. The main course is a Cuban specialty — Enchilado de Mariscos (spicy tomato seafood stew) served with Arroz Caribeño (Caribbean rice with coconut, lime and peppers). Flan de Coco (coconut flan) is a soothing finish to this marvelous meal. With seafood, dairy and eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Food as Medicine

Tanmeet Sethi, M.D., Becky Selengut

Tanmeet is an Integrative Family Physician with a passion for using food as medicine. We’ll get the perfect pairing as Becky combines her amazing cooking skills with Tanmeet’s knowledge of food’s medicinal qualities for overall health and chronic conditions. Learn in depth about ingredients as Becky does her handiwork to transform them into Creamy Cashew, Cardamom and Parsnip Soup with Homemade Apple Butter; Mushroom Tikka Masala with Homemade Mango Pickle; and Toasty Saffron-scented Rice Pilaf with Turmeric and Cinnamon. You’ll feel empowered to make positive food choices and truly enjoy dishes that can contribute to wellness. Vegetarian with dairy; no eggs. (NOTE: Edmonds date has changed to 2/11 from 1/28 date printed in catalog.)

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Fremont Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

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. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Gluten-free Baking

Maria Galvao

Rediscover the joys of baking — without the gluten! Maria has received much praise for her decadent gluten-free treats. She’s dipped into her recipe box to find some sweet favorites that are naturally gluten-free or adapt well to flour substitutions. She’ll show you different approaches for successful gluten-free baking, including using nut flours, custard-based desserts, and substituting alternative flour blends. You’ll love her Apple Tart; naturally gluten-free Hazelnut Cake; Portuguese Milk Tarts (Mini Custard Pies); and Classic Chocolate Chip Cookies. Vegetarian with dairy and eggs; no gluten.

Locations, dates and times »

Greenlake Aurora Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

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. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
In Season: Winter Bounty

Devra Gartenstein

The Pacific Northwest has one of the longest growing seasons in the country and Devra is an expert at making the most of it. This hands-on class showcases the region’s year-round bounty with a menu of easy-to-prepare recipes based on fruits and vegetables that grow locally even during the depth of winter. We’ll prepare Kohlrabi Slaw; Lemon-Garlic Brussels Sprouts; Sesame Collard Rolls; Roasted Vegetable Soup; and Apple Crisp. Vegetarian; no dairy or eggs.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
It's a Piece of Cake to Decorate

Nicole Milne

Join one of PCC’s own cake experts to learn the tips and techniques to transform cake layers into structures of art. Nicole will begin with how to create the smoothest frostings, one buttercream and one vegan, and show you how to apply smooth sides and tops with both round and square cakes. Then comes the fun part — creating different looks with a variety of piping tips, filigrees and decorations. Using the tools provided, you'll get to practice decorating your own Red Velvet or Vegan Chocolate Cupcakes. Vegetarian and vegan options.

Locations, dates and times »

Kirkland Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

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. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
MARCH Gluten-free Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

Designed especially for shoppers interested in exploring the many gluten-free options available at PCC.

Locations, dates and times »

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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Vegetarian
Denotes a demo PCC Cooks class.
Plant-based Nutrition

Shauna Schultz, R.D.

Nourish your body and move toward new goals in the post-holiday season with rejuvenating plant-based dishes. Whether you’re a fan of “Meatless Monday” or have been vegetarian for years, this class is an excellent resource for how to maintain a nutritionally balanced plant-based diet. Shauna will discuss meal planning, answer questions about vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some foundation recipes for a complete day, including Spiced Coconut-Apple Quinoa Breakfast Cereal; Fresh Vegetables with Zesty Ranch Dressing; Kale and Portobello Tostados with Chipotle Cashew Cream; Roasted Cauliflower with Chickpeas and Lemon Tahini Dressing; and a Creamy Banana Peanut Butter Shake. Vegetarian; no dairy or eggs.

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Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Seasonal Sides and Salads

Birgitte Antonsen

Birgitte has a gift for transforming a few simple ingredients into vibrant, flavorful vegetable-based dishes. She’ll show you how to create some new dishes with seasonal produce and give you suggestions for a variety of combinations. You’ll head straight over to the produce aisle after you sample Fennel and Watercress Salad with Orange and Lime Ginger Dressing; Yam Ginger Miso Sauce over Sautéed Vegetables; Beets and Greens with Creamy Horseradish Dressing; Root Vegetable Hash with Green Sunflower Seed Sauce; and Coconut Quinoa Stir-Fry. Vegetarian; no dairy, eggs or gluten.

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Denotes a demo PCC Cooks class.
Secrets of a Personal Chef: Chicken Goes Global

Rachel Duboff

As a personal chef, Rachel knows how to prepare delicious dishes that her clients can pull out of the freezer and enjoy any night of the week. You’ll get plenty of tips of the trade as you learn to prepare entrees for later use. We’ll focus on four of Rachel’s go-to chicken dishes: Asian 5-Spice Chicken Lettuce Wraps; New Orleans-inspired Chicken and Sausage Gumbo; Italian Chicken Cacciatore; and the French connection — Coq a Vin. With meat and poultry; no dairy or eggs.

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Beer mug denotes beer sampling in class
Southeast Meets Northwest

Lynne Vea, Erica Boberg, Robert Petersen

C'mon up to the porch for some southern hospitality with a local twist. Lynne will draw on her Virginia roots to prepare a delightful menu of southern comforts paired perfectly with a Northwest specialty — craft-brewed beer. You’ll swoon when you taste Old Bay Shrimp over White Cheddar Grits; Brewer’s Plate Duck Sausages with Homemade Cherry Mustard; Smoked Pulled Pork Sliders with Spicy Rhubarb Pickles; and Chocolate Ganache and Peanut Brittle Brownies. With meat, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Strictly Savory Pastry

Laurie Pfalzer

Discover the savory side of pastry! Chef Laurie will share techniques for preparing classic and original savory pastries using amazingly flexible doughs for an appetizer, a main course and even a savory dessert. Learn to work with puff pastry, phyllo and pâte à choux. She will demonstrate Mascarpone and Pickled Beet Puffs; and Cheese Soufflé with Roasted Apples and Beecher’s Flagship Cheddar. Then we will work together to create Winter Squash Phyllo Purses with Apple Cardamom Drizzle; and Mushroom Duxelles in Vol-au-vents (puff pastry). Learn all of the basic handling tips so that working with these doughs at home will be a snap. Vegetarian with dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Tacos y Bebidas

Tamara Guyton

For ages 12 and up, without adult accompaniment. Who doesn’t love tacos? We are going to concentrate on two different taco varieties — Adobo Chicken and Carne Asada (beef). Accompaniments are also an important part of the taco experience and we’ll make Curtido (Mexican cabbage slaw); Pickled Carrots, Onions and Jalapenos; and Pico de Gallo to go along with our tacos. Many taquerías also serve special bebidas (drinks). We will make Horchata (a creamy, non-dairy drink made with rice) and Champurrado (thick Mexican hot chocolate). With meat and optional dairy; no eggs.

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Denotes a demo PCC Cooks class.
Taking the Mystery Out of Mexican Mole

Jennifer Schroeder

Come join us for a trip to Oaxaca, home of the seven moles! Jennifer, who lived in Mexico for years, will teach you simple shortcuts to make mole a more doable recipe in the middle of a busy life. You’ll start by learning how to prepare tender chicken and homemade broth to be used in the prep of three different mole sauces: Mole Coloradito (Red Mole), Mole Almendrado (Almond Mole) and Mole Negro (Black Mole), all enjoyed with tortillas or rice. With poultry, dairy and eggs.

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Denotes a demo PCC Cooks class.
Thai Classics

Pranee Halvorsen

Pranee will demystify Thai cooking using essential Thai ingredients and techniques. She’ll guide you step by step in preparing three classic Thai standards while discussing the balance of primary flavors (sweet, sour, salty and spicy). Enjoy Phad Thai (stir-fried rice noodles with Phad Thai sauce, tofu, peanuts and green onion); Tom Yum Goong (spicy sweet and sour soup with lemongrass, galangal and lime leaves); and Gaeng Phed Gai (red curry with chicken, bamboo shoots and lime leaves.) With poultry, seafood and eggs; no dairy.

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Denotes a demo PCC Cooks class.
The Educated Turophile (Cheese Lover!)

Diana Lovitt

Pair your love of cheese with deeper knowledge to expand your appreciation for the world of cheese. PCC Cheese Specialist Diana will share her expertise and show you techniques and tips for putting together an impressive, well-balanced cheese plate. You’ll taste and experiment with a variety of cow, goat and sheep cheeses and learn how to better recognize their flavors and nuances. Diana will also supply ideas and samples for complementary foods to pair with different cheeses (we heard rumor of Bacon Jam!). After this informative class, you’ll be ready for your next gathering with an irresistible cheese plate and your new title of “Turophile.” With dairy and optional meat; no eggs.

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Denotes a demo PCC Cooks class.
The Weekday Pressure Cooker

Denise Fong

Pressure cookers are valuable kitchen time savers that create incredibly flavorful dishes. With this quick cooking technique, meals that would normally be reserved for more leisurely weekend days can easily be prepared on weeknights. Denise will show you the language of the pressure cooker as she prepares Rich and Easy Chicken stock for Tortellini en Brodo; a one-pot meal Jambalaya; deconstructed Ham and Cheese “Soufflé”; and Triple Chocolate Flourless Cake (yes, in the pressure cooker!). With meat, seafood, dairy and eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Warming Indian Soups

Archana Verma

According to Ayurveda, the ancient Indian scripture of medicine, winter brings a predominance of earth and water elements. In this season, it is traditional to eat foods seasoned with warming spices like ginger, cardamom, cloves, cumin and cinnamon to keep the five elements in balance. Archana will share recipes for delicious, comforting soups infused with these Indian spices: Creamy Curried Tomato Soup; Spiced Almond and Roasted Cauliflower Soup; and Mung Bean and Kale Soup. For a special treat, enjoy Cardamom-infused Kheer (rice pudding). Vegetarian with dairy; no eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Winter Soups and Salads

Danielle Premo

Truly enticing seasonal soups and salads are Danielle’s specialty. In this class you will participate in the making of warm Savory Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing; Shredded Kale and Brussels Sprout Salad with Maple Sesame Dressing; Nettle-infused Creamy Mushroom Soup with Garlic Pumpkin Seed Pesto Garnish; and Spiced Black-Eyed Pea Soup with Collard Greens and Honey Cornbread. Vegetarian; no dairy, eggs or gluten.

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PCC Cooks catalog

Interactive version of the Spring 2015 print catalog

Preview the spring classes now!
Be ready when registration opens Tuesday, March 3 at 9 a.m. Go »

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