Global Gourmet

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

Instructor: Michael Diem

Featured, Hands-On

Chef Michael has selected a unique menu featuring classic German flavors – with a twist! Get a hearty dose of Bavaria with Sautéed Red Cabbage Salad with Caraway, Onions and Bacon, then experience Salmon Coulibiac with Lemon Butter Sauce, a savory stuffed pie featuring a pastry crust and flavorful salmon filling. Though Russian in origin, this dish has become a favored entrée in Germany. Dessert is an unforgettable traditional Linzer Torte. With meat, seafood, dairy and eggs.

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Instructor: Erin Coopey

Gluten-Free, Hands-On

Mexico’s street food is some of the best in the world, dating back to pre-Hispanic times. Spanish Conquistadors were reportedly amazed to find ready-to-eat food they called antojitos (“little cravings”) for sale on the streets and in the markets. This vibrant tradition is still thriving. Try your hand at some tasty little cravings including: Elote (Mexican Grilled Corn); Pork Tacos al Pastor with Onions, Cilantro and Pineapple; Watermelon Hibiscus Agua Fresca; and Pan-fried Churros with Cajeta (Goat Milk Caramel). With meat, dairy and eggs; no gluten.

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Instructor: Iole Aguero

Hands-On

Iole has been sharing her love of creating handmade pasta with eager PCC students for two decades now. In this lively workshop, she’ll show you how to create fresh pasta, a staple of Italian home-cooked meals. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making Tagliolini and Broccoli Pesto with Pecorino, Pine Nuts and Garlic; Farfalle (bow ties) with Classic Bolognese Sauce; and Cheese Sacchetti with Walnut Sauce. Iole will also demonstrate how to make tortellini. With meat, dairy and eggs.

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Instructor: Lesa Sullivan

Hands-On

Bowlfuls of warm French tradition come alive in this hands-on class with Chef Lesa. Together you will make and eat four warming soups full of French flavors: Provençal Daube Stew, rich with black olives and orange essence; Classic French Onion Soup infused with beef broth and brandy; seasonal Soupe au Pistou with a classic herb sauce; and a cassoulet-inspired White Bean Casserole with Chicory, Sausage and Buttered Breadcrumbs. With meat and dairy; no eggs.

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Instructor: Pranee Halvorsen

Demo, Featured

Pranee provides a culinary snapshot of a day in a Thai village, starting the day with Kao Tom Gai (Chicken Rice Soup with Ginger and Cilantro), and a snack from her favorite vendor, Sen Lek Haeng Moo Tom Yum (Vermicelli Salad with Pork and Cilantro). She’ll crack a coconut and make Fresh Coconut Milk, then prepare a typical family meal: Gaeng Krua Sapparos (Prawn Red Curry with Lime Leaf) served with Phad Pak Nam Man Hoi (Stir-fried Vegetables with Oyster Sauce). Learn to cook all these easy-to-prepare dishes and visit Thailand without ever leaving your neighborhood. With meat, poultry and seafood; no dairy or eggs.

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Instructor: Omid Roustaei

Demo

Persian cuisine features refined and balanced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents a delectable menu of Ash-e-Reshteh (Persian Noodle Stew with Fresh Greens); Havij Polo ba Morgh (Pistachio, Orange and Carrot Rice Pilaf with Saffron Chicken); Khoreshe-e Kadu Halvai-o Alu (Braised Butternut Squash and Chicken with Prunes and Walnuts); and Qottab (Walnut Turnovers with Cardamom and Rosewater). With poultry, dairy and eggs.

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Instructor: Becky Selengut

Beer, Demo

Becky brings you three new takes on the humble taco, paired with beer samples for an exciting, contemporary fiesta of Mexican flavors. She’ll make Salmon Tacos accented with red cabbage, apple, avocado, peppers and sour cream; Braised Pork Tacos with chiles, cilantro, quick-pickled vegetables, roasted tomato and serrano salsa; and Roasted Mushroom and Black Bean Tacos with smoky poblanos, Beecher’s cheddar and Cacao Chile Sauce. With meat, seafood and dairy; no eggs.

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Instructor: Michael Diem

Hands-On

Chef Michael will be your guide through some classic dishes from this famed Mediterranean cuisine: smoky Babaganouj dip; refreshing Tzatziki Sauce with Pita Bread; and Lamb Kleftiko, a leg of lamb sealed in parchment paper, then slow-cooked to perfection. No Greek meal is complete without the quintessential Greek Salad – or without dessert! Our grand finale will be a Galaktoboureko, a layered fillo dough and custard masterpiece. With meat, dairy and eggs.

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Instructor: Yary Oslund

Demo, Wine

Yary presents a gorgeous autumnal menu paired with samplings of Spanish wines that will have you daydreaming of sunshine. The diverse and vibrant flavors of Spanish cooking traditions include Manchego Mini-Empanadas with Classic Romesco Sauce; Ensalada de Gambas (Spanish-style sautéed Shrimp with Romaine Lettuce); Champiñones (Mushrooms) in Garlic Sauce with Pan-roasted Paprika Potatoes; Filet Mignon with Spanish Wine Sauce; and Flan de Cafe (Sweet Custard with Espresso Caramel). With meat, seafood, dairy and eggs.

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Instructor: Pinar Özhal

Hands-On

As autumn approaches, Anatolia’s villages look forward to a bountiful harvest after a long, hot summer. Late summer produce blends with fresh fall flavors to create a seasonal feast. Join Pinar to prepare Lebeni (a Yogurt, Chickpea and Wheat Soup with Mint Sauce); Karisik Dolma (Vegetables stuffed with Rice, Fresh Herbs, Ground Beef and Sumac Sauce); Portakalli Kereviz (Celeriac with Oranges braised in Olive Oil); and Cam Fistikli Un Helvasi (Halva with Pine Nuts). With meat, dairy and eggs.

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Instructor: Kanako Koizumi

Demo, Featured, Wine

An izakaya is a Japanese gastropub that serves small plates of savory foods to accompany various drinks. We’ll sample several of Kanako’s delicious offerings that suit the nuanced taste of sake in this fun class. Our menu includes Kinoko Shiraae (Mushroom and Spinach Salad with Creamy Tofu Dressing); Sake Nanban Zuke (Fried Salmon in Nanban Vinegar Marinade); Dashimaki Tamago (Dashi-flavored Rolled Omelet); Niku Jaga (Potato and Pork Stew); and Grilled Rice Balls with Miso and Soy Sauce. Come enjoy the authentic izakaya experience! With meat, seafood and eggs; no dairy.

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Instructor: Paola Albanesi

Hands-On, Vegetarian

Crepes (or crespelle) are a staple in French and Italian cuisine, and Paola has versatile crepe recipes that shine in both sweet and savory dishes. We’ll whet our appetites with a salad of Apples and Shaved Parmigiano, then explore the savory side of crepe-making with Crespelle ai Funghi (Buckwheat Crepes with Mushrooms, Homemade Béchamel Sauce and Fontina Cheese). For dessert, we’ll make classic Wheat Flour Crepes with Spiced Pears, Cocoa Nibs, Whipped Cream and Dark Chocolate. Vegetarian with dairy and eggs.

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Instructor: Christina Chung

Hands-On

Dim Sum is a famous culinary tradition originating in Canton, China. Together, we’ll learn a variety of popular dim sum dishes that you can easily make at home. First, we’ll make a rice flour batter, then steam it and roll it into Sin Har Cheong Fun (Steamed Rice Noodle Rolls with Prawn Filling) to enjoy with Seasoned Sweet Soy Sauce. We’ll also mix fluffy Ngao Yuk Siew Mai (Steamed Beef Meatballs); and to satisfy your sweet tooth, we’ll have Baked Hong Kong-style Egg Custard Tarts. With meat, seafood, dairy and eggs.

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Instructor: Iole Aguero

Demo, Featured

Iole always amazes us with meals she makes using a few fresh ingredients, and this menu is no exception. Learn how easy it is to put together a simple yet impressive feast for a special occasion or just because you feel like it! Start off with Burrata with Heirloom Tomatoes and Crusty Bread; savor Iole’s celebrated Four-Cheese Lasagna paired with Butter Lettuce Salad with Chives and Lemon, then finish with an Apple Custard Tart. With dairy, eggs and optional meat.

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Instructor: Gill Dey

Gluten-Free, Hands-On, Vegetarian

These little French bites might just be the best sandwich cookies in the world — and they’re naturally gluten-free! Gill will share techniques for macaron success with two seasonal flavors, perfect for gift-giving or an addition to the holiday dessert platter. We’ll make Pecan Macarons with Salted Caramel Buttercream; and Almond Macarons with Pumpkin Spiced Buttercream. Once you learn the techniques for the shells and the silky buttercream, there will be no end to the variations you can come up with. Vegetarian with dairy and eggs; no gluten.

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Instructor: Erin Coopey

Demo, Gluten-Free, Wine

There’s a chill in the air and the leaves are turning. It’s the perfect time to gather friends together for a harvest feast! Join Chef Erin for a scrumptious celebration of the season. Our menu will include Spiced Pumpkin, Lentil and Goat Cheese Salad; Juniper-roasted Pork Loin with Homemade Mostardo (a sweet and savory Italian condiment) and Russet Potato and Celeriac Mash; and Honey-roasted Pears with Bay Leaves and Thyme. We’ll pair this gorgeous fall menu with samplings of complementary wines. With meat and dairy; no eggs or gluten.

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Instructor: Nancy Leson

Demo, Wine

KNKX Food for Thought radio host Nancy Leson spent the first half of her food-centric career waiting tables and the second half writing about food, restaurants and Seattle chefs. And oh, has she got stories! She’ll share them with you along with some of her “stolen” recipes, tweaked for the home kitchen. Paired with samplings of her favorite wines, this menu is perfect for a casual Mediterranean dinner: Café Juanita’s Rosemary-Olive Rolls; Tamara Murphy’s Skillet-roasted Clams and Mussels with Chorizo; Saleh al Lago's Warm Spinach Salad with Prosciutto; Restaurant-style Roasted Potatoes; and Yes-You-Can-Make-It Tiramisu. With meat, seafood, dairy and eggs.

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Meet Our Instructors

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