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Classes with wine or beer

Wine glass denotes wine sampling in class
Al Fresco in August!

Lynne Vea, Seri Sedlacek, Erica Boberg

It’s a menu made for basking in sunny bliss: Smoked Eggplant Crostini with Prosciutto and Figs; Handmade Gnocchi with Scallops and Balsamic Candied Heirloom Tomatoes; Grilled Lamb Gyro Skewers with Fresh Mint-Jalapeño Jelly; and Triple Lemon Torte with Summer Blackberries. Add some of our favorite seasonal wines and you have all the ingredients of a mid-summer night’s dream! With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.

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Wine glass denotes wine sampling in class
Anatomy of Taste

Lynne Vea

BACK BY POPULAR REQUEST! Lynne offers this inspiring class again for cooks who want to reach a higher level of understanding and creativity with ingredients and technique. Come explore your senses, learn to work with whole spices and understand how to layer flavors. Lynne will serve samples of luscious wines to pair with Spicy Tomato Aspic and Crabmeat Cocktail with Crème Fraiche; Tabasco, Lime Zest and Pecan-crusted Salmon with Crispy Shallot Rings; and Korean Fried Chicken with Kimchi. Plus, what would a focus on taste be without a Study in Chocolates? With seafood, poultry, dairy and eggs.

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Wine glass denotes wine sampling in class
La Vie en Rosé

Jeff Cox, Lynne Vea

Pink is appropriate ANY time, of course, but there’s nothing quite like putting on your rosé colored glasses on a fine sunny day, is there? Come taste this year’s best, with Lynne’s perfectly picked wine pairings: Fluffy Morel Scrambled Eggs in Egg Cups with Crabmeat and Crème Fraîche; Tart au Chèvre; Organic Chicken Braised with Nectarines and Bacon; and Apricot and Grand Marnier Mousse with Flamed Apricots. With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.

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Wine glass denotes wine sampling in class
Salmon Enchanted Evening

Seri Sedlacek, Stephen Johnson, Lynne Vea

Wild salmon have been woven into the fabric of Cascadian life since eons before the arrival of Europeans. We pay our annual homage to this fabulous fish with a feast of Home Smoked Salmon with Truffled New Potatoes, Roasted Allumette Beets and Walnuts; Seared Tomato, Fennel and Arbequino Olive Oil Gazpacho; Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon; and Northwest Summer Fruit Crisp — accompanied by a sampling of Northwest wines, of course! With seafood, dairy and eggs. Please limit your registration in each event to two people.

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Wine glass denotes wine sampling in class
Sips and Savors of Spain

Lynne Vea, Robert Petersen, Erica Boberg

Spain offers an amazingly diverse realm of climates and cultures — with enchanting cuisine and wines to match. Join us for a selection of vibrant Spanish wines, paired with a savory Iberian menu: Heirloom Tomato, Potato and Prawn Soup with Chorizo and Garlic Sauce; Piquillo Peppers stuffed with Sheep's Milk Cheese and Serrano Ham; Marinated and Grilled Prime Rib Steak with White Bean, Lemon and Summer Greens Salad; and a delectable Almond Caramel Torte with Nectarines and Raspberries. Salud! With meat, dairy and eggs. Please limit your registration in each event to two people.

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Beer mug denotes beer sampling in class
Southeast Asian Chiles: the Heat is On!

Becky Selengut

Becky is here to turn up the heat with some fabulous spicy dishes paired with refreshing beer samples. She’ll start with 1-star Mango Salad with Mint, Peanuts and Sweet Chile Sauce. Then it’s on to 2-star Caramel Pork Noodles with Chiles and Lime Sauce, followed by 3-star Seared Lemongrass Shrimp with Basil, Serranos and Thai Roasted Red Chile Paste. Hold on to your hats for a finale of 4-star Mushroom Banh Mi Sandwiches with Jalapeños and Pickled Vegetables. This class is not for the faint of palate! With meat and seafood; no dairy or eggs.

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Wine glass denotes wine sampling in class
Spring in the South of France

Lynne Vea

As Julia Child once said, “In France, cooking is an art form and a national sport.” Chef Lynne Vea shares her love of this great art with some classic French dishes celebrating what spring has to offer the table in the south of France accompanied by tastings of regional wines. She’ll start with a regional Seafood Bouillabaisse, followed by warm French Baguettes with hand-churned butter, and a classic Salad Niçoise. The pièce de résistance will be Hazelnut-crusted Paillards of Chicken with White Wine, Morels and Caper Butter. A delicate Sweet Cherry Clafoutis provides a lovely end to a lovely evening. With poultry, seafood, dairy and eggs.

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PCC Cooks catalog

Interactive version of the Fall 2014 print catalog

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