With the right menu and a good plan, even a multicourse dinner can be a breeze. Pull together a seasonally inspired spread ahead of time, so you can spend your night enjoying good company! Seattle food writer and KNKX food commentator Nancy Leson will share valuable tips for stress-free feasting. From removing pin bones from fish fillets to culling corn fresh from the cob, shell share different ways to prep for meals according to the season.
Dietary Notes: With seafood and dairy; no gluten.
About the instructor: Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career: waiting tables. Seattle readers know her as the mouth that scored for the better part of two decades as restaurant critic and food columnist for the Seattle Times. These days, when shes not interviewing makers and shakers in the food world for NPR member-station KNKX or prowling the aisles at PCC gathering inspiration for dinner, she enjoys helping end hunger, one loaf at a time, as the Edmonds neighborhood-coordinator for the Community Loaves project. Find her @nancyleson or at nancyleson.com.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Dill-icious Cucumber Grape Gazpacho
- Salmon in Parchment with Sweet Corn, Basil, and Tomatoes
- Bonus recipe: PCC Quinoa Tabouli
Thursday, July 29, 4:30 - 5:45 pmRegister for class