Global Gourmet

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

Instructor: Iole Aguero

Adults, Demo, Sip + Savor

Take a walk on the lighter side of Italian cooking. Iole will demonstrate easy techniques that you can use to craft a simple and memorable meal with minimal fuss. Learn to highlight seasonal and classic Italian ingredients in a collection of versatile dishes, and top it all off with Iole's signature cheesecake.

Menu
  • Cannellini Bean Crostini with Lemon and Garlic
  • Burrata with Crispy Pancetta, Shallots and Heirloom Tomatoes
  • Bruschetta with Heirloom Sugar Plum Tomatoes and Basil
  • Spaghetti with Tuna, Lemon and Castelvetrano Olives
  • Cheesecake Custard with Lemon and Fresh Fruit
  • Italian wines to pair

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

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Hands-On

Growing up in Italy and spending summers at her parents' gelato shop, Paola knows there's nothing quite like a cool treat made from scratch. As summer temps climb, skip the line at your local ice cream maker -- learn to make and enjoy all of the elements of this lavish summer treat at home, including the whipped cream on top.

Menu
  • Gelato alla Crema (Vanilla Custard Gelato)
  • Waffle Cone Cups
  • Macedonia di Frutti di Bosco (Berry Salad)
  • Italian Sundaes
  • Granita al Caffe con Panna (Sicilian Coffee Granita with Whipped Cream on Brioche)

Dietary Notes: Vegetarian with dairy and 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: 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. Emma brings regional expertise from Brittany, where half of the restaurants are crêperies, into the PCC Cooks classroom. Learn to cook crêpes on the stovetop, try your hand with a crêpe maker, then get creative with different flavor combinations.

Menu
  • Galette Complète (Eggs, Ham and Cheese)
  • Galette Chèvre (Goat Cheese, Honey and Walnuts)
  • Crêpe Fraise (Strawberries and Whipped Cream)
  • Crêpe Citron (Lemon and Sugar)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Put together an indulgent yet healthy summer meal for two featuring the best of the best of our region's seasonal produce. The flavors, colors and textures of summer in the Northwest are plentiful and versatile, and you'll learn to bring them to the table with classic cooking techniques. Abby will guide you through an enticing and comprehensive menu -- and suggest a local wine to pair with each dish!

Menu
  • Chilled Melon and Cucumber Soup with Pickled Chiles, Cherry Relish and Edible Flowers
  • Salmon with Summer Vegetable Quinoa Salad and Green Goddess Yogurt
  • Grilled Tomatoes with Burrata, Corn and Fresh Herb Salsa Verde
  • Grilled Stone Fruit with Almond Granita
  • Local wines to pair

Dietary Notes: With seafood and dairy; no eggs.

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: Michael Diem

Adults, Demo, Sip + Savor

Escape to France by way of the PCC Cooks classroom. The arrival of fresh summer produce makes the perfect backdrop for learning new culinary techniques like pan-frying chicken, crafting a perfectly fluffed soufflé and pairing dishes with elegant French wines. This demo covers both savory and sweet -- and of course, cheese.

Menu
  • Chèvre Souffle
  • Tarragon Chicken with Leeks and Dijon on Sautéed Greens
  • Pommes Dauphine
  • Raspberry Frangipane Tart
  • French wines to pair

Dietary Notes: With poultry, dairy and 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: Jennifer Reyes

Adults, Demo

Ever wanted to learn how to spatchcock a chicken? (Don't even know what spatchcocking is?) This class is for you! Jennifer will demonstrate this technique designed to yield a perfect roast chicken while you discover the secrets of unique and flavorful Peruvian marinades and sauces. Secure other skills like whipping meringue to equip your future culinary journeys.

Menu
  • Marinated Peruvian Chicken
  • Bright Green Cilantro Sauce
  • Cucumber and Avocado Salad
  • Suspiro de Limeña (Dulce de Leche and Meringue)

Dietary Notes: With poultry, dairy and eggs.

Locations, Dates, and Times

Instructor: Omid Roustaei

Adults, Demo

Experience Persian culture in the best possible way -- with your taste buds. Omid pays homage to childhood memories by the Caspian Sea savoring summer treats and learning his family's culinary traditions. Come away with new recipes and skills as well as a richer understanding of regional flavors, like saffron and aromatic rosewater.

Menu
  • Aghuz Tareh (Smoked Eggplant with Creamy Walnut and Mint Spread)
  • Mahi-ye tu por ba Sabzi (Stuffed Fish with Fresh Herbs, Saffron and Berries)
  • Kabab-e Torsh (Pomegranate and Fresh Herb-marinated Beef Kebabs)
  • Tokhm-e Sharbatie (Drink with Rosewater, Chia and Lime)
  • Naan-e Berenji (Rice Flour Cookies with Pistachios and Rosewater)

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

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Hands-On, Sip + Savor

Marianna's love of Spanish cuisine meets with Northwest seasonal ingredients in this colorful, hands-on class. Watch, learn and gain hands-on practice with foundational skills to take home, like grilling seafood, mixing vinaigrette and aioli, and preparing a decadent cream dessert.

Menu
  • Shaved Asparagus and Fresh Pea Salad with Preserved Lemon Vinaigrette and Homemade Mató (Catalonian Soft Cheese)
  • Patatas Bravas (Spanish Roasted Potatoes)
  • Grilled Calamari with Fava Beans and Mint
  • Crema Catalana with Cava-macerated Strawberries
  • Spanish wines to pair

Dietary Notes: With seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Hands-On, Sip + Savor

Sun-ripened ingredients shine bright in Mediterranean cuisine and with a handful of simple techniques, you will learn to create four flavorful dishes from scratch. Get hands-on practice transforming seasonal produce and take home new skills, like making flatbread and grilling lamb, that you can adapt throughout the year.

Menu
  • Flatbread with Za'atar, Local Labneh and Grilled and Fresh Heirloom Tomatoes
  • Smashed Cucumber Salad with Preserved Lemon, Mint and Chiles
  • Herbed Lamb Kebab with Lemon-Tahini Sauce
  • Cardamom-stewed Stone Fruit with Honeyed Yogurt and Pistachios
  • Wines to pair

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Devra Gartenstein

Adults, Hands-On

For more than 20 years, Devra -- founder of locally loved Patty Pan Cooperative -- has been gracing Seattle-area farmers' markets with her homemade salsas and tamales. Here's your chance to learn from the best. In this hands-on class, Devra will cover the basics of tamale dough and you'll be able to craft your own tamales using both classic and seasonal fillings.

Menu
  • Roasted Tomato Salsa
  • Roasted Serrano Hot Sauce
  • Fresh Pico de Gallo
  • Basic Tamale Dough
  • Make-Your-Own Tamale Fillings: Seasonal Vegetables, Black Beans, Pumpkin Seeds, Queso Fresco

Dietary Notes: Vegetarian with optional dairy; no eggs.

Locations, Dates, and Times

Instructor: Pranee Halvorsen

Adults, Hands-On

Spice up your list of go-to summer recipes with these low-stress traditional Thai dishes -- each requires minimal prep and cooking time. Learn to work with classic Thai ingredients using a variety of culinary techniques that serve as building blocks for this globally loved cuisine.

Menu
  • Tom Kha Gai (Chicken in Thai Ginger and Coconut-Lime Broth with Lemongrass and Lime Leaves)
  • Laab Moo (Minced Pork Salad with Spicy Lime and Chile Dressing)
  • Phanang Goong (Phanang Curry Prawns with Shredded Lime Leaves)
  • Kao Neow Mamueng (Sticky Rice in Coconut Milk with Mango)

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

Locations, Dates, and Times

Instructor: Pinar Özhal

Adults, Hands-On

In Turkey, there's no end to the culinary creativity inspired by treasured summer staples like dill, peppers and eggplant. Pinar will guide you through the flavors of her Turkish heritage, including two different preparations for preparing eggplant -- a smoky purée and a stuffed bake. Pair these dishes with zucchini fritters and round out your meal by crafting a dessert compote that will make you feel like royalty.

Menu
  • İmam Bayildi (Whole Eggplant Stuffed with Onion, Peppers and Parsley in Tomato Sauce)
  • Hunkar Begendi, or "Sultan Delighted" (Braised Lamb and Smoky Eggplant Purée)
  • Mücver (Zucchini Fritters with Feta, Eggs, Dill, Parsley and Garlic-Yogurt Sauce)
  • Karışık Meyveli Komposto (Mixed Fruit Compote)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Bring family and friends together over a simple yet elegant summer menu inspired by Vietnamese favorites. Thanh will walk you through a diverse selection of Vietnamese dishes that demonstrate the balance between food, body and mind held in Eastern philosophy. Hone your knife skills alongside other techniques like braising, stir-frying and crafting a perfectly set custard.

Menu
  • Coconut Turmeric Rice Cakes
  • Pork and Lemongrass Noodle Bowls with Fresh Herbs
  • Chicken Soup with Cellophane Noodles, Ginger, Lime and Shiitake Mushrooms
  • Vietnamese Coffee Flan

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

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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Custom Classes

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Meet Our Instructors

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