PCC Cooks | Classes with wine or beer

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Classes with wine or beer

Wine glass denotes wine sampling in class
A Northwest Celebration

Seri Sedlacek, Leif Olson, Lynne Vea

What’s more delicious than Spring in the Northwest? That’s easy — celebrating the season with the flavors of our piece of paradise. Enjoy Green Pea and Artichoke Heart Bisque with Tarragon-Hazelnut Pesto; Grilled Flatbread with Sautéed Morels, Spicy Greens and Local Goat Cheese; Seared Lamb Chops with Stone Fruit and Grenache Jus; and Fresh Strawberry-Grand Marnier Puff Pastry Tarts with Lavender Gelato. Add specially paired wines from passionate local producers for a tantalizing taste of here! With meat, dairy and eggs.

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Gluten free
Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
April in Paris

Erin Coopey

Paris is a beautiful city full of wide boulevards with allées of gardens, shops, street markets and elegant restaurants — lovely anytime of year, but especially in spring. Join Chef Erin for an inspired French menu that sparks the imagination and has you dining in Paris along the Champs-Elysées. The menu, with wine pairings, includes Panisse (Chickpea Cakes) with Onion Marmalade; Flétan Grillé aux Salade de Asperges et Fenouil (Slow-roasted Halibut with Asparagus and Fennel Salad); Gratin Forestier (Potato and Mushroom Gratin); and Mousse au Citron (Lemon Mousse). With seafood, dairy and eggs; no gluten.

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Wine glass denotes wine sampling in class
Denotes a demo PCC Cooks class.
Gather Your Friends

Lynne Vea

Pull out your fancy hats! Lynne is going to show us just the right menu to celebrate the season for Mother’s Day, graduations or just an early ode to Al Fresco feasting. Start with a nibble of Oven-baked White Cheddar Coins with Pecans and Cayenne as we do a little Puff Pastry 101, featuring Mini Asparagus and Crabmeat Tarts with Prosciutto and Pine Nuts. Lynne will show you how to master presentation with Grilled Pumpkin Seed and Lime Zest-crusted Salmon with Two Simple Sauces; plus the quintessential Cantaloupe Swan and other garde manger finishing touches. It’s not a party without good wine suggestions and an irresistible dessert: Upside- down Glistening Fruit Torte with Fresh Berries and Grand Marnier Whipped Cream. With meat, seafood, dairy and eggs.

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Wine glass denotes wine sampling in class
Islands of the Mediterranean

Robert Petersen, Jeff Cox, Lynne Vea

Sicilia, Sardegna, Corsica — names that stir the imagination and whet the appetite, each with its own singular cuisine and wines. Transport your palate with Antipasti di Gatto di Patate (potato, prosciutto and Pecorino cheese tart); followed by Spaghetti al Tonno (pasta with grilled tuna, artichokes and sugar snap peas in a creamy white wine sauce); then Arrosto di Maiale (crispy herbed pork roast with pistachio pesto); and finally, a taste of la dolce vita with Limoncello Cannoli (and fresh strawberries)! Enjoy this enticing repast with some of the Mediterranean’s most exciting wines. With meat, seafood, dairy and eggs.

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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
Denotes a demo PCC Cooks class.
Northwest Spring Soiree

Becky Selengut

Celebrate the turning of the season with a nod to the earliest local ingredients, heralding a new year of culinary delights. We’ll start with a selection of local cheeses with Rhubarb-Thyme Jam and Handmade Breadsticks; then enjoy Morels on Brioche Toast Points with Brandy and Thyme; Roasted Halibut with Radicchio-Prosciutto Sauce, Peas and Artichokes; and Cornmeal-crusted Apple Tarts with Rosemary-scented Whipped Cream and Caramel Sauce. With meat, seafood, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Wine glass denotes wine sampling in class
Paella

Lynne Vea

Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.

Locations, dates and times »

Wine glass denotes wine sampling in class
Wild Salmon and Wine

Erica Boberg, Stephen Johnson, Lynne Vea

In what has become an annual rite of lusciousness, we celebrate the return of a local totem, the wild salmon. Join us for a menu based on this noble fish, paired with wines from some of the Northwest’s most exciting independent producers. Featuring Sesame and Sweet Chili Roasted Medallions of Salmon with Bok Choy Slaw; Prosciutto and Melon Salad with Mint and Pink Peppercorn Honey; Salmon with Crabmeat, Morels and Artichoke Hearts in Viognier Beurre Blanc; and Plum and Raspberry Crisp. With meat, seafood, dairy and eggs.

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