Please enable cookies in your web browser.

The one-topic immersion specialist

Denotes a hands-on PCC Cooks class.
Gluten free
Vegetarian
Cheese Making 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, Paneer, 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.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Get Saucy: Emulsions, Reductions and Pan Sauces

Darin Gagner

If you’ve ever wondered how to make restaurant quality sauces, then this is your class. We will explore stock making and how important it is for creating flavorful, show-stopping dishes. Join Chef Darin to make vinaigrettes, demi-glace, and reduction sauces using classic techniques. We'll prepare Seared Brussels Sprouts with Hazelnuts, Bacon and Maple Vinaigrette; Cod with Roasted Cauliflower and Balsamic Brown Butter; New York Strip with Peppercorn Demi-glace; and Seared Chicken with Mushroom and Garlic Jus. With meat, poultry and dairy; no eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Gluten free
How to Culture and Ferment

Birgitte Antonsen

Cultured and fermented foods have been used around the world for centuries. These enzyme-rich, probiotic super-foods support the digestion process, boost immunity, curb cravings and much more. Culturing brings out more flavor and a richer nutritional profile and is a natural time-tested way of preserving food. Join Birgitte to make a variety of yogurts from homemade nut milk and coconut milk. You will also learn how to ferment nuts, seeds and legumes and transform them into tasty spreads and flatbreads for savory and sweet treats. Vegetarian; no dairy, gluten 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 »

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.

Locations, dates and times »

Navigation

Related Content

PCC Cooks catalog

Interactive version of the print catalog

Browse classes through the interactive version, then click the plus sign to register. Search for a favorite instructor or subject, share and print pages. Go »

Facebook logo enewsletter