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Classes with wine or beer
Forget Paris — this year Lynne whisks you off on a culinary tour of the south of France, where full flavors and luscious wines recall cozy bistros or homey hearths. Indulge in a Plat de Charcuterie et Fromage (assorted cured salumi and Provencal cheeses) with olives, capers and baguette; Classic Provence Seaside Soup of Fish and Shellfish with Chervil-Caper Oil; and Hazelnut-stuffed Medallions of Chicken with Beurre Noisette (browned butter); and White Truffle Polenta. Save room for Lemon Vol au Vent Tart made of puff pastry. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Join us for our annual January visit to the summery side of the globe and discover some of the most exciting new wines, matched with Lynne’s inspired dishes with a southern hemisphere accent. She will prepare Empanadas di Queso (pastry turnovers with caramelized onions and cheeses) served with Tomato Ensalada; Paella Chilena with seafood, chicken and avocado; Asado (red wine and oregano-marinated grilled beef tenderloin) with Tangy Chimichurri Sauce. Dessert is Dulce de Leche (caramel) Flan with Sour Plum Sauce. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Olaiya spent five years living and working in Belgium and France and loves to share her favorite Belgian recipes that combine the finesse of French cuisine with the rustic charm of Dutch and German cooking. While sampling wonderful Belgian beers, you’ll enjoy Olaiya’s demonstration of Salade de Chèvre Chaud (green salad with honeyed goat cheese toasts); Magret de Canard à la Kriek (duck breast with cherry beer and dried cherries); and Purée de Chou-Fleur (cauliflower puree). Even dessert is complemented by the addition of beer in Pudding au Pain (Belgian bread pudding), with Crème Anglaise à la Bière Brune (vanilla sauce with dark beer). With poultry, dairy and eggs.
Move over St. Paddy’s day and Irish fare; Lynne has concocted a delightful Asian-style menu that is fabulously paired with beers, just right for the month of March and our ever-curious palates. Lynne makes Lime and Chile Stir-fried Noodles; Thai Red Curry Seafood Soup; Barbecued Duck and Pumpkin Seed Lettuce Wraps with Plum Sauce; and Tangerine-Coconut Cake. With poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
In the season of Mardi Gras and St. Patrick’s day, Lynne is reminded that some of the world’s most popular foods are found in small, local gathering places. This is where friends are made and hearty, delicious dishes are shared. Come try a taste of pub fare with samples of Northwest beers in a menu of Beer-boiled Prawns with Mustard Seed Cole Slaw; Brewer’s Plate Duck Sausages with Fennel, Dried Cherries and Pale Ale; and Steak and Mushroom Pasties with Homemade Steak Sauce. Dessert is Sticky Dark Chocolate and Porter Brownies with Espresso Ganache. With meat, poultry, seafood, dairy and eggs.
Here at PCC we love to introduce obscure and unique wine varietals lovingly crafted by truly talented vintners. To celebrate the return of spring and spotlight some of our wine buyers’ favorite offerings, Lynne has composed a seasonal menu of Dungeness Crab Bisque; Ravioli with first-of-the-season Peas, Prosciutto and Hazelnuts; and Seared Lamb Chops with Morels and Fried Shallot Rings. Dessert is a comforting warm Rhubarb-Strawberry Crisp with Caramel Ice Cream. With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.
In a repeat of a popular class, Becky will prepare a delightful menu of Northwest-sourced products paired with local wines that make the dishes sing. She starts with Crostini with Leeks, Walnut Oil and Shaved Sheep’s Cheese with Currants paired with a crisp Riesling. The main course is Seared Lamb Chops with Five Spices accompanied by Roasted Asparagus with Crispy Sage and Washington Farro Cakes with Red Wine Jus. Hold on to your hats as you taste an amazing dessert of Bittersweet Chocolate Terrine with Bay, Salted Hazelnuts, and Rosemary Powder paired with a Ruby Port. With meat, dairy and eggs.