Global Gourmet

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

Instructor: Pinar Özhal

Adults, Hands-On, Sip + Savor

Gather your own Mediterranean feast by learning regional techniques like crafting perfectly flaky flatbread, charring vegetables on the stovetop and properly handling phyllo dough to bake your best baklava. Familiarize yourself with the seasonal Mediterranean ingredients of Pinar's childhood, like fresh herbs, eggplant and walnuts.

MENU
  • Hashasli Katmer (Flaky Flatbread with Poppy Seeds)
  • Otlu Tavuk (Roasted Chicken Thighs with Lemon, Rosemary and Thyme)
  • Köz Patlıcan Salatası (Charred Eggplant Salad)
  • Bulbul Yuvasi (Bird's Nest Baklava with Walnuts)
  • Wines to pair

Dietary Notes: With poultry and dairy; no eggs.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Hands-On

Baking shows are great, but creating (and devouring) your own delectable baked treats is far more satisfying. Inspired by her own family traditions, Marianna has whipped up a menu that brings classic British techniques to life. Take home tricks for future baking projects, like making crumpets with English muffin rings.

Menu
  • Sourdough Crumpets
  • Earl Grey Cream Scones with Lemon Curd and Homemade Clotted Cream
  • Victoria Sponge with Vanilla Bean Whipped Cream and Quick Berry Jam
  • Sticky Toffee Pudding with Muscovado Butterscotch

Dietary Notes: With dairy and eggs; optional meat.

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Demo, Sip + Savor

Elevate your patio party playbook with refreshing Italian aperitivo — easy apps, perfectly paired wines and a sweet stone fruit sorbet. Learn handy techniques for crafting small plates in no time, like pickling radicchio and cooking dry beans.

Menu
  • White Bean Crostini
  • Celery, Walnut and Fennel Salad with Parmigiano Cheese
  • Grissini with Pickled Radicchio and Prosciutto
  • Pasta con Vongole (Pasta with Fresh Clams, White Wine and Parsley)
  • Bellini Sorbet with White Peaches and Prosecco
  • Italian wines to pair

Dietary Notes: With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Iole Aguero

Adults, Hands-On, Sip + Savor

Learn everything you need to know about plant-based dyes and practice making homemade pasta with panache! In this class, you'll gain all the skills you need to make three different styles of fresh pasta from scratch. Practice using the naturally vibrant colors of beets and spinach to transform simple meals into dashing dishes that impress your friends.

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  • Beet Bowtie Pasta with Broccoli and Sugar Plum Tomatoes
  • Three-Cheese Spinach Ravioli topped with Brown Butter Sage Sauce
  • Egg Pasta Fettuccine with Lucania Sauce (made with sausage and white wine)
  • Wines to pair

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Emma Le Dû

Adults, Hands-On

Gain hands-on experience creating two iconic French treats — sweet crêpes and savory buckwheat galettes — with a born-and-raised Breton. Learn to cook crêpes on the stovetop, try your hand with a crêpe maker, then get creative with different flavor combinations. Emma offers rich, regional expertise from Brittany, where there's a crêperie on every corner.

MENU
  • Galette Complète (Eggs, Ham and Cheese)
  • Galette Champignon (Mushroom, Garlic, Parsley and Sour Cream)
  • Crêpe Gourmande (Banana, Chocolate and Almonds)
  • Crêpe Citron (Lemon and Sugar)

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Taste a menu that showcases our region's bountiful summer harvest while protecting our small farms for generations to come — all net proceeds from this class will benefit PCC Farmland Trust, a nonprofit that preserves and stewards Washington farmland. Sip local wines, learn to make mouthwatering seasonal dishes and hear more about the important work this organization is accomplishing across the state.

Menu
  • Tomato Peach Soup with Lemon and Mint Crème Fraîche
  • Zucchini Ribbon and Stone Fruit Salad with Pine Nuts, Cheese and Fresh Herbs
  • Roasted Lamb with Grilled Eggplant, White Bean Purée and Spicy Green Sauce
  • Summer Berry Parfait with Shortcakes, White Chocolate Whipped Cream and Lavender Syrup
  • Local wines to pair

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Omid Roustaei

Adults, Demo

Dig into the flavors and techniques of authentic Persian cuisine with Omid, who was born and raised in Tehran. Learn to make fluffy rice and tahdig — or "crispy rice" — as a foundational culinary element, then discover the rich, aromatic flavor combinations and textural balances found in regional dishes that you'll be able to recreate at home.

MENU
  • Salad-e Zeytoun (Caspian Sea Olive and Pomegranate Salad)
  • Lubia Polo ba Goosht (Rice Pilaf with Lamb and Green Beans in Saffron-Tomato Sauce)
  • Khoresht-e Karafs (Tangy Chicken Stew with Fresh Herbs and Celery)
  • Rosewater and Pistachio Roulade

Dietary Notes: With meat, poultry, dairy and eggs.

Locations, Dates, and Times

Instructor: Christina Chung

Adults, Hands-On

Advance your culinary craft with homemade, hand-pulled noodles — Christina Chung is here to lead the way. In this class, learn the proper techniques for making Shaanxi-style noodles at home and gain extensive, hands-on practice mixing, kneading and handling the dough. Craft fresh noodles and use them in two different dishes that you can recreate and adapt in your own kitchen.

MENU
  • Biang-biang Hand-pulled Noodles
  • You Po Mian (Shaanxi-style Tossed Noodles with Garlic Oil, Soy Sauce, Vinegar and Optional Homemade Chile Oil)
  • Noodles in Lanzhou-style Spiced Beef Soup with Daikon Radish

Dietary Notes: With meat; no dairy or eggs.

Locations, Dates, and Times

Instructor: Pinar Özhal

Adults, Hands-On

Traditional Turkish dumplings (manti) are extremely versatile — they can be cheesy, spicy, tangy or sweet. Learn to make the dough from scratch, then hand form dumplings and prepare them four different, delicious ways. You'll practice boiling, baking and frying the dumplings, as well as using yogurt as a base for Turkish dumpling soup.

MENU
  • Piruhi (Goat Cheese Dumplings with Herb Sauce)
  • Chiborek (Pan-fried Beef Dumplings)
  • Yüksük Çorbasi (Dumpling Soup with Chickpeas)
  • Tulumba Tatlısı (Piped Sweet Dumplings with Honey)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Hands-On

Peel back the many flavorful layers of lasagne. In this class, you'll learn to craft from scratch every element of this traditional Italian dish, from pasta dough to Bolognese ragu to béchamel sauce. This is a holiday classic on the Italian table, and a hearty, customizable meal to keep in your back pocket all year round.

MENU
  • Lasagne Bolognese con Salsa Besciamella and Parmigiano-Reggiano
    • Homemade Pasta
    • Bolognese Sauce
    • Besciamella Sauce
  • Italian Green Salad and Antipasto

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Tiago Freitas

Adults, Hands-On, Vegetarian

Take a bite of New York without leaving the Northwest. In this class, you’ll learn how to recreate a proper New York slice starting with its incomparable thin, crispy crust. Craft and stretch dough, simmer sauce and get familiar with a pizza stone and peel as you dive into the century-long history of this iconic dish.

MENU
  • Scratch-made Pizza Dough
  • New York-style Cheese Pizza
  • Neapolitan Margherita Pizza
  • Garlic Knots

Dietary Notes: Vegetarian with dairy; no eggs.

Locations, Dates, and Times

Instructor: Sandeep Rehal

Adults, Hands-On

Learn to create the Indian flavors you love from scratch! From crispy to creamy, savory to sweet, Sandeep will guide you through three unique vegetarian dishes that bring the flavors and spices of Northern Indian culinary traditions to life. Become familiar with tadka — a foundational Indian method of tempering spices in oil or ghee — and gain hands-on experience so you can practice at home.

Menu
  • Veggie Pakoras with Cilantro-Mint Chutney
  • Palak Paneer with Tadka Rice
  • Jalebi (Fried Pastry with Saffron Sugar Syrup)
  • Masala Chai

Dietary Notes: Vegetarian with dairy; no eggs.

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Hands-On, Sip + Savor

Paella is a beloved regional dish with ancient roots in Valencia, Spain — and makes the perfect excuse for a gathering of loved ones. Prepare a warm and cheerful night by making your own Valencian paella from scratch: Learn to pick the right rice and cook it perfectly, cut and dry-brine chicken, then say cheers to this cultural cuisine with a glass of homemade sangria — alcohol optional.

MENU
  • Paella Valenciana with Chicken and Chorizo
  • Red Sangria
  • Assorted Tapas (including Spanish cheeses and jamon)

Dietary Notes: With meat, poultry and optional dairy; no eggs.

Locations, Dates, and Times

Instructor: Kausar Ahmed

Adults, Hands-On

Kausar Ahmed's cookbook, "The Karachi Kitchen," was inspired by a lifetime of experience, from cooking with her mother in Pakistan to now more than 20 years instructing South Asian culinary arts. This fall, Ahmed is bringing her love of Pakistani street food to the PCC classroom. In this class, students will make two popular dishes from scratch. Learn to use flavorful spice rubs, gather tips and tricks for perfect marination, and master the art of flaky paratha bread. Plus, take home new ways to prepare versatile ingredients like potatoes and garbanzo beans.

MENU
  • Chana Chaat (Warm Chickpea Salad with Dried Ginger, Tamarind and Yogurt)
  • Skewer-roasted Malai Chicken (Chicken Marinated with Yogurt, Saffron and Spices)
  • Tamarind Chutney
  • Green Chutney
  • Paratha Bread

Dietary Notes: With poultry and dairy; no eggs.

Locations, Dates, and Times

Instructor: Hsiao-Ching Chou

Adults, Hands-On

Once you've learned to make your own dumpling dough, you'll never go back to store-bought wrappers! Hsiao-Ching Chou, author of "Chinese Soul Food," will teach you how to craft, form and pleat the dough, then you'll get to practice pan-frying the dumplings to make pot stickers — the same ones Chef Chou once made for Anthony Bourdain. You'll also learn to make green onion pancakes — a popular appetizer that's easy to whip up on a whim.

MENU
  • Pork and Chinese Cabbage Pot Stickers
  • Chicken and Basil Pot Stickers
  • Spinach and Egg Pot Stickers
  • Green Onion Pancakes
  • Dumpling Dipping Sauce (made with soy sauce and vinegar)

Dietary Notes: With meat, poultry and eggs; no dairy.

Locations, Dates, and Times

Instructor: Seppo Farrey

Adults, Hands-On

Seppo learned the art of sushi while living in a Zen Buddhist monastery, and he has been passing on his knowledge and experience in the classroom for over 20 years. In this class, you'll practice rolling sushi, learn to safely handle raw fish, then get creative with your own combination of ingredients.

MENU
  • Sushi Rice with Seasoned Rice Vinegar
  • Spicy Tuna Roll
  • Baked Tofu Roll
  • California Roll
  • Custom Roll (made with nori, sushi rice, seasoned rice vinegar and a selection of optional ingredients)

Dietary Notes: With optional seafood; no dairy or eggs.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Adults, Hands-On, Sip + Savor

In this class, Jennifer will help you strike the perfect balance of flavor, texture and of course, heat. Grasp the essential elements of Tex-Mex cuisine, like homemade flour tortillas and fresh pico de gallo, so you can recreate and adapt your own dishes at home.

MENU
  • Jalapeño Queso Dip
  • Classic Pico de Gallo
  • Flank Steak Fajitas with Peppers and Onions
  • Homemade Flour Tortillas (traditional style with lard)
  • Beers to pair

Dietary Notes: With meat and dairy; no eggs.

Locations, Dates, and Times

Instructor: Pranee Halvorsen

Adults, Hands-On

Spice up your culinary skill set with homemade curries. Blend green, red and yellow curry pastes from scratch, then transform each into a unique and delicious Thai dish. In this class, Pranee will demystify traditional Thai herbs and spices — you will walk away with a more comprehensive understanding of this cuisine as well as techniques to practice in your home kitchen.

MENU
  • Gaeng Daeng Namtao (Red Curry with Pork, Bamboo Shoots and Lime Leaves)
  • Kao Phad Gaeng Keow Wan (Green Curry Fried Rice with Prawns and Thai Basil)
  • Gaeng Kari Gai (Yellow Curry Chicken with Pumpkin and Apple)

Dietary Notes: With meat, poultry and seafood; no dairy or eggs.

Locations, Dates, and Times

Instructor: Thanh Tang

Adults, Hands-On

Learn to recreate in your home kitchen beloved Vietnamese dishes fit for an empress. Thanh will guide you through traditional techniques, including proper rice cooking, stir-frying, sauce making and Asian knife cuts. You'll also become familiar with the cultural history behind different flavor combinations and the art of building flavor in three unique dishes.

MENU
  • Beef and Lemongrass Soup with Bok Choy
  • Papaya-Pear Salad with Shrimp, Shallots and Cucumbers
  • Empress Fried Rice with Green Beans, Chicken and Cashews

Dietary Notes: With meat, poultry, seafood and eggs; no dairy.

Locations, Dates, and Times

Instructor: Christina Chung

Adults, Hands-On

Learn to make steamed soup dumplings at home! Try your hand at making three different xiao long bao. Christina will guide you through every step of the process while teaching the cultural background of her techniques, from making and rolling the dough to crafting the soup aspics and finally, that signature wrapping style.

Menu
  • Classic Xiao Long Bao with Pork Filling
  • Matcha Green Xiao Long Bao with Seafood Filling
  • Cocoa Brown Xiao Long Bao with Chocolate Lava Filling

Dietary Notes: With meat, seafood, eggs and dairy.

Locations, Dates, and Times

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Meet Our Instructors

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