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Join Chef Laurie Pfalzer for two days of hands-on bread baking. Learn to make several types of bread including Whole Wheat Currant Levain, French Baguettes, Dark Rye, and Honey Oatmeal. The first day, you’ll make all of the starters for your doughs, learn the basics behind bread techniques and ingredients and have time for some discussion. The second day, get ready to roll! After mixing dough, you will learn several shaping techniques, including rolls, rounds, batards and demi-baguettes. Learn the techniques for proofing your bread and how to bake for excellent crust and crumb. Bring your bread questions — there will be time for discussion and to troubleshoot problems. You’ll leave class with just-baked bread and dough to bake at home. Vegetarian with dairy; no eggs.
Travel the Southern Mediterranean for inspiring ideas to add some brightness to your menu. Sureyya will be your tour guide as she demonstrates some regional specialties, including Ades (Coriander and Ginger-spiced Lentil Soup) from Syria; Zesty Broad Bean Hummus from Egypt; Quinoa Salad with Dates, Dried Apricots, Kale and Almonds from Lebanon; Cabbage Slaw with Grilled Cauliflower and Tahini Drizzle from Jordan; and a Marrakesh Root Vegetable Curry from Morocco. Vegetarian; no dairy or eggs.
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.
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.
Need to up the “Wow!” factor for your winter veggies? A judicious sprinkling of spices will turn your produce staples into luxurious dishes that everyone will crave. Use all your senses to get to know some spices better as you help prepare Lesa’s Creamy Carrot-Sweet Potato Cardamom Soup with Sumac; Spicy Sicilian Broccoli Salad with Saffron and Currants; and Savory Leek and Green Apple Sauté with Juniper and Caraway. You’ll also sample and receive a bonus recipe for Chocolate and Beet Babycakes with Cinnamon. Vegetarian; no dairy or eggs.
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.)
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.
New recipes! Start the year off celebrating the joy of cooking together. In this fun class, you’ll be working hands-on to make the freshest, lightest gnocchi (say nee-o’-kee), little Italian dumplings, lightly cooked and bathed in delectable sauces. Going beyond the more common potato gnocchi, we’ll be preparing new varieties this round — Sweet Potato Gnocchi with Brown Butter Sage and Gnocchi Alla Romana (Semolina Gnocchi) with Béchamel Sauce. Vegetarian with dairy and eggs.
February is officially “Heart Health Month” and a great time to focus on recipes that are beneficial to cardiovascular health and general well-being. The old ticker is hard at work 24 hours a day year-round, so let’s give it some love! Nutritionist Ami will talk about the heart-healthy advantages of ingredients as she demonstrate some delicious recipes for you to enjoy, including Amazing Ancient Amaranth Salad; Greek Fassoulatha White Bean Stew; True Blue Buttermilk Corn Muffins; and Pomegranate Power Snack. Get tips on how to please your taste buds and help you on your way to a happy, healthy heart. Vegetarian with dairy and eggs.
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.
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.
Back by popular demand! For ages 10 to 12, without adult accompaniment. What puts the puff in a cream puff? What’s the secret behind the silkiest homemade pudding? What’s really going on inside your mixing bowl when you make whipped cream? We continue our investigation of kitchen mysteries and practice various baking techniques as we tackle a new round of recipes: Mini Éclairs, Chocolate Pudding, Tapioca Pudding and Strawberry Fool. Vegetarian with dairy and eggs.
For ages 7 to 9, accompanied by one adult guest. Winter is the perfect time for working in the kitchen with family to make a nice warming meal to enjoy together. In this class, we’ll chop, dice and cook our way to a bubbling pot of Minestrone Soup. While the soup is simmering, we’ll get our hands in the dough as we mix, form and bake Quick-rise Breadsticks. For dessert — a Sweet Apple Crisp! Vegetarian with dairy; no eggs. Class price includes one child and one adult guest.
Whether you’re setting up a new kitchen or revitalizing your well-loved one, having basic pantry staples on-hand will help you prepare easy, everyday meals and save time and money. We’ll talk about pantry “must haves,” discuss how to prevent costly food waste, and prepare a few indispensable recipes from our pantry staples, including Balsamic Vinaigrette; Winter Greens Pesto; Quick Marinara Sauce; Cheesy Polenta; and Minestrone Soup. Plus, Chef Jackie will send you home with 25 more quick and easy meal ideas! Vegetarian with dairy; no eggs.
For ages 10 to 12, accompanied by one adult guest. Everyone loves freshly made noodles; and it’s easier than it seems, not to mention a lot of fun! Iole will demonstrate how to make many pasta shapes by hand, including ravioli, tortellini, tagliolini and fettucine. Then you’ll work hands-on in class to prepare Bowtie Pasta with Creamy Tomato Basil Sauce and Papardelle with Brown Butter Sage and Parmiggiano Shavings. Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
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.
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.
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.
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 — Spinach and Pumpkin Seeds, and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.
For ages 2 to 3, accompanied by one adult guest. You're never too young (or too old) to enjoy a traditional tea party. Together, we’ll prepare and enjoy a variety of goodies typically served at a high tea. We will make Cucumber and Cream Cheese Sandwiches; Scones with Berry Jam; Fruit-filled Citrus Baskets; and of course, Herbal Tea with honey. Vegetarian, with dairy and eggs. Class price includes one child and one adult helper.
For ages 7 to 9, without adult accompaniment. Have some Valentine fun as we make individual, heart-shaped pizzas from hand-made dough and top them with your choice of veggies, cheese and seasonings. We’ll dress up some tasty greens with tangy Raspberry Vinaigrette and end this sweet class with delicious Frosted Maple-Vanilla Cupcakes decorated with creative toppings. Vegetarian; no eggs, dairy optional.
This class is about getting the most from vegetables when making high-quality soups and stocks. Learn about knife skills, plus which vegetables make great stocks and which to avoid. We’ll explore different vegetarian flavor combinations and how to cook satisfying vegetarian meals for omnivores. You’ll be keen to recreate Ribollita (Tuscan Bread and Bean Soup with Kale); Roasted Root Vegetable Soup with Herbed Dumplings; and Cantonese Hot and Sour Soup. Vegetarian with dairy and eggs.
For ages 2 to 3, accompanied by one adult guest. Come in out of the cold and join your toddler in making some snuggly dishes. We’ll make Vegetable Soup; Baked Potato Mice with little nibbles of cheese; and Coconut Snowmen. Vegetarian with optional dairy. Class price includes one child and one adult helper.
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.
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 Oatmeal Sunflower 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 such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.
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.