PCC Cooks | Classes with wine or beer

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Classes with wine or beer

Beer mug denotes beer sampling in class
Denotes a demo PCC Cooks class.
BBQ Rubs, Sauces and Marinades

Darin Gagner

If you have your favorite cuts of meat and fish for the grill but need help breaking away from old recipes, then this is your class. You’ll receive reliable recipes for eight rubs, ten regional and international sauces and ten marinades, plus samples of great beer pairings and a sauce tasting. Perfect for the grill, these recipes also work well indoors. Chef Darin will demonstrate cast-iron techniques as he prepares Soy and Ginger Marinated Pork Ribs with Sweet and Sour BBQ Sauce; Fennel and Coriander-rubbed Salmon with Tzatziki; and Spicy Sriracha and Cilantro Prawns with Lemongrass Aioli. With meat, seafood, dairy and eggs.

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Wine glass denotes wine sampling in class
Vegetarian
Celebration of the Season

Lynne Vea, Stephen Johnson, Erica Boberg

There’s nothing that calls for a celebration like mid-summer in Cascadia. And there’s no celebration like this: Sweet Corn and Fire-roasted Poblano Bisque with a Mini Summer Pickle Jar; Smoked Eggplant Baba Ganoush with Porcini Salt, Fried Capers, Olive Oil Sweet Pepper Confit and Warm Pita; Hand-rolled Pine Nut and Ricotta Manicotti with Caramelized Heirloom Tomato Vodka Sauce; and Cognac-flamed Plums. Add a selection of wines to complement and we’re talking midsummer night’s dream! Vegetarian with eggs and dairy.

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Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Date Night: Hot Summer Nights

Lynne Vea

Celebrate our brief, but blissful, summer season with a menu that sizzles. With an enticing list highlighting local ingredients and perfectly paired tastes of Northwest wines, you’ll be all set for an evening full of warmth. Lynne’s fabulous recipes include Roasted Plum Salad with Prosciutto, Local Goat Cheese and Truffle Honey Vinaigrette; Salmon Soup with Crabmeat and Croissant Croutons; Hand-cut Linguini with Fennel Sausage, Balsamic-candied Heirloom Tomatoes and Brown Butter Hazelnuts; and Summer Fruit Praline Crisp with Grand Marnier Gelato. With meat, seafood, dairy and eggs. *Please note: 7/30 Columbia City date has moved to 8/21.

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Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Farm to Table: Southern Style

Lynne Vea

Head on down South with Lynne for a culinary ode to all that is wonderful about the harvest season. She’ll share some family favorites with her own special twist (and wine pairing samples!) as she prepares Peanut-crusted Fried Heirloom Tomatoes with Smoked Salmon; “Old Bay” Boiled Shrimp with Cajun Sweet Peppers and Tartar Sauce; Low and Slow Spicy Pulled Pork over White Corn, Kale and Cheddar Grits with Apple Cider Pan Jus and Quick Pickles; and Southern Comfort and Thyme Flamed Late Summer Fruits over Rich Custard Ice Cream. With meat, seafood, dairy and eggs.

Locations, dates and times »

Beer mug denotes beer sampling in class
Denotes a demo PCC Cooks class.
Korean Table

Lynne Vea

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.

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Wine glass denotes wine sampling in class
Northwest Vineyard Harvest Feast

Leif Olson, Jeff Cox, Lynne Vea

A whole season’s worth of sun and hard work find a finale at harvest. Come dine on the fruits of our little piece of paradise as we pair some of the Northwest’s most delicious wines with a luscious feast: Warm Salad of Red Chard, Thyme Roasted Grapes, Pecans and Mt. Townsend Cirrus Cheese; Crispy Gnocchi with Butternut Squash, Figs and Candied Hazelnuts; Roast Duckling with Confit Anjou Pears and Pear Cider Reduction; and Blackberry Caramel Flan. With poultry, dairy and eggs.

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Wine glass denotes wine sampling in class
Summer in Provence

Lynne Vea, Robert Petersen, Seri Sedlacek

Provence is more than just a pretty place; it’s an astounding palette of flavors. Taste and sip your way to a summer eve’s séjour, with a glass of southern French soul paired with Lynne’s homage to the Côte d’Azur: Mint-scented Melons with Shaved French Ham and Lavender-Honey Vinaigrette; Classic Provence Seaside Soup of Fish and Shellfish with Tapenade Oil; Tenderloin of Beef with Truffled Beurre Rouge; Herbes de Provence-crusted Potatoes; and Caramel Apricot Tarts. With meat, seafood, dairy and eggs.

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