Global Gourmet

Experience the unique flavors of place – from right here in the Pacific Northwest to half-way around the world. 

Instructor: Kanako Koizumi

Adults, Hands-On

Kanako will show you how to make authentic home-style ramen — the globally popular Japanese comfort food — by pairing rich homemade broth and delicious toppings with time-saving, store-bought noodles. We’ll make two broths (soy- and miso-based); and top our bowls with Chashu (Braised Pork Slices); Nitamago (Soy-marinated Soft-cooked Egg); and vegetable garnishes. You’ll learn presentation techniques to make beautiful and satisfying bowls of ramen to enjoy at home this fall. With meat, seafood, eggs and optional dairy.

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Instructor: Lesa Sullivan

Adults, Hands-On

PCC’s newly released cookbook celebrates many years of favorite recipes, from our deli, publications and PCC Cooks classes, in one beautiful curated collection. Chef Lesa has picked out an enticing handful to make together in this hands-on class: Lentil Walnut Pâté (Lesa’s own); Chopped Chicken Piccata with Grilled Lemons; Butternut Squash Apple Soup; and Hibiscus Lemon Bars. With so many more nutritious, weeknight-friendly recipes and practical tips in the book, you’ll be eager to dive in and dog-ear the rest from start to finish. Cookbooks will be available to purchase at class. With poultry, dairy and eggs.

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Instructor: Paola Albanesi

Adults, Demo, Sip + Savor

Paola’s early Autumn Italian menu is easy to prepare and packed with flavors from the garden. Start with Mini Croissants with Prosciutto, Figs and Balsamic Reduction, followed by Melanzane alla Parmigiana (Roasted Eggplant with Mozzarella and Tomato Sauce); Cous-Cous alle Erbe e Verdure Arrosto (Couscous with Oven-roasted Vegetables and Herbs); and Guazzetto di Ceci e Gamberi (fresh Chickpeas simmered with Tomatoes and Shrimp). A decadent Affogato al Caffè (Gelato Espresso Sundae topped with Whipped Cream) will close our meal, and you'll sip wine pairings along the way. With meat, seafood, dairy and eggs.

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Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Join us for this special evening to benefit the PCC Farmland Trust. Chef Abby Canfield has created an enticing menu focusing on ingredients grown on local farms by some of our favorite people. Farmland Trust staff will be on hand to share stories about the good work they are doing to help farmers do what they do best well into the future. We’ll savor these delicious bites to save farmland: Fancy Deviled Eggs with Red Onion Jam and Seasonal Mushrooms; Local Beets and Greens Salad with Bluebird Einkorn Berries; Red Wine-braised Pork with Celery Root Puree, Roasted Fennel and Seared Leeks; and Roasted Carrot Panna Cotta with Spiced Apple Drizzle and Toasted Hazelnut Brittle. Plus, we’ll sip local wine samples from Powers Winery in Kennewick. With meat, dairy and eggs. All net proceeds will be donated to the PCC Farmland Trust.

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Instructor: Omid Roustaei

Adults, Demo

Persian cuisine features refined and balanced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents an inviting menu of Ash-e Joe (Barley Herb Soup with Caramelized Onions and Garlic Mint Sauce); Baghaleh Ghatogh (Caspian Sea Butter Bean and Dill Stew with Seasoned Poached Eggs); Kufteh Tabrizi (Tabriz-style Saffron Meatballs with Eggs, Dried Fruit and Herbs); Tah-chin-e Esfenaj (Saffron Yogurt Rice Pilaf with Chicken, Spinach and Prunes); and Sholeh Zard (Saffron and Rosewater Rice Pudding). With meat, poultry, dairy and eggs.

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Instructor: Paola Albanesi

Adults, Hands-On, Vegetarian

We’ll make this famed Italian holiday favorite from scratch, starting with fresh homemade pasta; cooking our way through a batch of Besciamella sauce; and preparing fillings — the same way that Paola learned from her Nonna. Then we’ll put it all together, layering the noodles with our fresh sauce and braised seasonal vegetables, followed by herbs, gruyère and Parmigiano cheese. You’ll also receive a bonus recipe for classic Bolognese Sauce. Vegetarian with dairy and eggs.

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Instructor: Michael Diem

Adults, Demo, Sip + Savor

Master the time-honored methods of French cuisine with Chef Mike’s expert guidance. He'll break down key techniques as he prepares French Onion Soup; Duck à l'Orange with Citrus Sauce Bigarade and Wild Rice Risotto; and Tarte Tatin (Upside-Down Apple Tart) with Cinnamon Ice Cream; each paired with a complementary sample of French wine. With meat, poultry, dairy and eggs.

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Instructor: Gill Dey

Adults, Gluten-Free, Hands-On, Vegetarian

These little French almond meringue bites might just be the best sandwich cookies in the world — and they’re naturally gluten-free! Learn to master the cookies and the perfect velvety buttercream that sandwiches them together. Work hands-on to make Almond Macarons with Pumpkin Spice Buttercream; and Pecan Macarons with Salted Caramel Buttercream. Vegetarian with dairy and eggs; no gluten.

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Instructor: Iole Aguero

Adults, Hands-On, Vegetarian

Gnocchi (“nee-oh-kee”) are little Italian dumplings made with potatoes. Gnocchi are adaptable and a fitting component of meals both humble and elaborate. Join in this rewarding group effort as we make and shape the dough, cook the gnocchi and enjoy it three ways: Gnocchi with Fontina; Gnocchi with Pistachio Pesto; and Gnocchi Nudi with Ricotta, Spinach and Brown Butter Sage Sauce. Vegetarian with dairy and eggs.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

Learn how to make Poland’s ultimate comfort food — the pierogi! We’ll start with Marianna’s favorite pierogi dough, then make three scrumptious fillings. You’ll learn how to boil and pan-sear your pierogis, and get tips for production and storage, as we make Sweet and Savory Pierogi Doughs; Caramelized Onion and Celery Root Pierogis; Fennel, Leek and Mushroom Pierogis; and Brandied Apple and Farmer’s Cheese Pierogis with Vanilla Custard Sauce. Vegetarian with dairy and eggs.

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Instructor: Christina Chung

Adults, Gluten-Free, Hands-On, Vegetarian

Join Christina to get inspired with these fun-to-make recipes based on traditional Asian ways of preparing rice. We’ll learn about the different types of rice used in our recipes while we sip Toasty Jasmine Rice Ginger Tea, served with Baked Jasmine Rice Crackers Glazed with Ginger Syrup. Then we’ll get creative as we make and decorate our Jade Pearl Rice Temari Balls filled with Herbed Edamame Avocado Puree. After making and tasting Brown and Red Rice Cake in Kimchi, Daikon and Mushroom Soup, we’ll end class with a layered dessert, Coconut Forbidden Rice and Creamy Coconut Custard. Vegetarian with dairy and eggs; no gluten.

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Instructor: Pranee Halvorsen

Adults, Demo

Explore key Thai ingredients and techniques as Pranee, a native of Thailand, leads you step by step through four famous dishes. Learn to make these recipes with ease: Som Tum (Shredded Seasonal Vegetables with Lime and Peanut Dressing); Gai Kratiem Prik Thai (Garlicky Chicken with Sticky Rice); Guay Tiew Rua Neau (Thai Boat Noodle Soup with Tender Beef, Rice Noodles, Basil and Cilantro in homemade Thai Beef Broth); and a dessert of Saku Peak Namtao (Coconut Tapioca Pudding with Kabocha Pumpkin). With meat, poultry and seafood; no dairy or eggs.

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Instructor: Samantha Bright

Adults, Demo

Tea connoisseur Samantha Bright has visited tea fields in China, India, Taiwan and Japan, exploring the history and culture of tea. She’ll take you on a voyage through the world of tea, sharing her experiences and knowledge as she prepares three recipes that utilize tea as a culinary ingredient. As we sip a warm cup of Matcha Green Tea Latte, we’ll explore the history of tea, and sample Earl Grey-infused Butternut Chili and Black Tea-infused Custard. With dairy, eggs and optional meat.

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Instructor: Lesa Sullivan

Adults, Gluten-Free, Hands-On, Vegetarian

Take a virtual autumn cruise around the Mediterranean and stop at chef Lesa’s favorite food ports. On our journey, we will make and eat: Creamy Mămăligă (Corn Grits Porridge) with Feta and Fresh Herbs from Montenegro; Grilled Vegetables with Green Charmoula Sauce from Morocco; and Farinata del Bosco (Mushroom and Chickpea Flour Crepes) from Italy’s Ligurian coast, topped with Syrian Muhammara (Red Pepper and Walnut Spread). You’ll also prepare and eat a batch of quick-brined vegetables and olives, and take home a bonus recipe for simple flatbread. Vegetarian with dairy; no eggs or gluten.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Cozy up in the kitchen with these Pacific Northwest-inspired Vietnamese recipes. We’ll sharpen our knife skills, braise, stir-fry and sear our way through the prep, composing flavors of the East to bring to the dinner table. We’ll make Shredded Cabbage and Kale Salad with Beef; Braised Duck with Coconut Milk and Lemongrass; Cauliflower with Mushrooms, Brown Butter and Garlic; and Sunchoke and Goji Berry Tea. With meat, poultry, seafood and dairy; no eggs or gluten.

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Meet Our Instructors

Our experienced chefs excel in knowledgeable, approachable and enthusiastic instruction.