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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.
Paris is a beautiful city full of wide boulevards with allées of gardens, shops, street markets and elegant restaurants — lovely anytime of year, but especially in spring. Join Chef Erin for an inspired French menu that sparks the imagination and has you dining in Paris along the Champs-Elysées. The menu, with wine pairings, includes Panisse (Chickpea Cakes) with Onion Marmalade; Flétan Grillé aux Salade de Asperges et Fenouil (Slow-roasted Halibut with Asparagus and Fennel Salad); Gratin Forestier (Potato and Mushroom Gratin); and Mousse au Citron (Lemon Mousse). With seafood, dairy and eggs; no 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.
Braising is the art of letting your oven do the work for you. It’s a transformative technique that turns tough, economical meat cuts into culinary gold. You’ll get lots of information on how to achieve moist, full flavor from underutilized cuts as we prepare Red Wine-braised Pork Shoulder with Polenta, Parmesan, and Brown Butter Asparagus; and Italian Sweet and Sour Agrodolce Chicken. Plus, learn a gentle technique for delicate ingredients like fish when we prepare Coconut and Ginger- braised Ling Cod with Fresh Peas and Jasmine Rice. With meat, seafood and dairy; no eggs.
Which oil should I use for cooking and baking and which should I not heat at all? PCC Nutrition Educator Nick Rose will demystify the appropriate uses for the wide variety of oils available at PCC.
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.
PCC Nutrition Educator Marilyn Walls will discuss which foods provide the vitamins and minerals that contribute to glowing skin and healthy hair. Plus, she’ll show you around PCC’s health and beauty section and talk about our product standards.
Tired of chemical-laden gel packs and mouth-drying nutrition bars? Learn how to make and pack whole food snacks to keep you cycling and running at your peak with optimum nutrition, hydration and flavor. Once you have these easy techniques, the variety of snacks is only limited by your imagination. We'll make Layered Blueberry Mango and Bibimbap Rice Cakes (think sushi rice not puffed rice!); Nut Butter Power Cookies; and Chocolate Muffins. You’ll feel well-prepared for that century ride, adventure race or family trail day. With eggs and optional meat; no dairy or gluten.
Pull out your fancy hats! Lynne is going to show us just the right menu to celebrate the season for Mother’s Day, graduations or just an early ode to Al Fresco feasting. Start with a nibble of Oven-baked White Cheddar Coins with Pecans and Cayenne as we do a little Puff Pastry 101, featuring Mini Asparagus and Crabmeat Tarts with Prosciutto and Pine Nuts. Lynne will show you how to master presentation with Grilled Pumpkin Seed and Lime Zest-crusted Salmon with Two Simple Sauces; plus the quintessential Cantaloupe Swan and other garde manger finishing touches. It’s not a party without good wine suggestions and an irresistible dessert: Upside- down Glistening Fruit Torte with Fresh Berries and Grand Marnier Whipped Cream. With meat, seafood, 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.
Spring is a time of awakening, when the vegetable kingdom surprises us with leaves, shoots and tender baby roots. In this hands-on class, we’ll explore the unique flavors and textures of the season’s offerings, with tips and tricks for making the most of their freshness and delicacy. We’ll prepare Asparagus with Mustard Dill Sauce; Pea and Radish Salad; Roasted Potato Salad; Fennel and Arugula Pesto; and Perfectly Braised Vegetables. Vegetarian; no eggs or dairy.
Sicilia, Sardegna, Corsica — names that stir the imagination and whet the appetite, each with its own singular cuisine and wines. Transport your palate with Antipasti di Gatto di Patate (potato, prosciutto and Pecorino cheese tart); followed by Spaghetti al Tonno (pasta with grilled tuna, artichokes and sugar snap peas in a creamy white wine sauce); then Arrosto di Maiale (crispy herbed pork roast with pistachio pesto); and finally, a taste of la dolce vita with Limoncello Cannoli (and fresh strawberries)! Enjoy this enticing repast with some of the Mediterranean’s most exciting wines. With meat, seafood, dairy and eggs.
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.
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.
In this lively workshop, Iole will show you how to create fresh pasta, a staple of Italian home-cooked meals. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making and filling Cheese Ravioli to serve with Brown Butter Sage Sauce; and Tortellini with Fresh Tomato Sauce. Iole will also demonstrate how to make other shapes such as Farfalle (bow ties) with Spicy Tomato Sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian with dairy and eggs.
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.
Join Birgitte to explore some of the abundant vegetable protein sources and learn how to transform them into delicious dishes. In addition to getting practical tips for improving nutrient absorption and digestibility, you’ll work hands-on preparing some quick and easy recipes for weekly use. We will cook up Tempeh Tacos with Spicy Tofu Sauce; Middle Eastern Falafels with Tahini Sauce; Lentil Stir-fry; revitalizing Energy Shake; and Tofu Chocolate Mousse. Vegetarian; no dairy, eggs or 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.
Highlighting the peak of seasonal offerings, nutritionist Danielle has composed an indulgent four course menu to sate your appetite. After experiencing the quick simplicity of this seasonal menu, you’ll have a new collection of savvy spring dishes to impress the food lovers in your life. She will guide you through her recipes for Cream of Asparagus Soup garnished with Tamari Braised Asparagus Tops; Sweet Pea and Amaranth Salad in a Creamy Caper Dressing; Herb-crusted Black Cod over Roasted Broccoli; and Coconut Chia Pudding with Savory Caramelized Rhubarb. With seafood; no dairy, eggs or gluten.
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.
Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make tamales with two different fillings — Black Beans or Roasted Vegetable — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, Peach Salsa and Roasted Serrano Hot Sauce. 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.
For ages 7 to 9; kids only. Homemade dips with crackers, chips, veggies and fruit are a delicious, easy way to make an exciting snack or meal. We’ll have fun rolling out some tasty Homemade Crackers, fun to personalize with your own seasonings. On to the dips, as we make a Mexican Layered Dip with Beans and Fresh Guacamole; a Classic Dill Dip perfect for dipping our crackers into; and a Creamy Cheese Fondue for bread dipping. We’ll finish our “Big Dipper” day with a Sweet Apple Dip that’s sure to please! Vegetarian with dairy; no eggs.
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.