Global Gourmet

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

Instructor: Nancy Leson

Adults, Demo

Nancy loves Asian cuisines more than any other, finds inspiration in Asian restaurants and cookbooks, and cooks across culinary cultures at home. Here, she’ll share some of her Asian-food favorites, convinced that once you taste them, you'll also consider these recipes part of your kitchen classics. She’ll make Hunan-style Chili-Cumin Ribs; Korean Shrimp and Zucchini Pancakes; Ginger and Black Pepper Rice; and Vietnamese Nuac Cham. With meat, seafood, dairy and eggs.

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Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Valentine’s Day is just around the corner ­— and that means chocolate! Join Chef Abby for a menu that creatively pairs different varieties of chocolate with complementary savory ingredients for a perfectly romantic feast. Explore how just a hint of chocolate flavor can elevate a dish as Abby prepares Bitter Chocolate Bruschetta with Caramelized Onion Jam, Radicchio and Chèvre; Cauliflower Soup with White Chocolate (yes, really!), topped with Pistachios and Pomegranate Drizzle; Cocoa-rubbed Beef Tenderloin with Roasted Carrots and Chocolate Balsamic Glaze; and Chocolate Beet Cheesecake with Chocolate Shortbread and Orange Marmalade. Invite your valentine, or just treat yourself! With meat and dairy; no eggs.

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Instructor: Marianna Stepniewski

Adults, Hands-On

Just because we are in the winter months of the Pacific Northwest doesn’t mean we can’t cook like we are in sunny Brazil! Meet Marianna in the kitchen for a warming, hearty meal that will feel like you’re dining beachside in Rio de Janeiro. We’ll make Brazilian Churrasco (Grilled Meats); Pao de Queijo (Brazilian Cheese Bread); Savory Chimichurri Sauce; Brazilian Chopped Salad; and Chocolate Brigadeiros (Truffles). With meat, dairy and eggs.

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Instructor: Christina Chung

Adults, Hands-On

The braising season is here! Join Christina and learn different Chinese styles of braising, including the classic Hong-shao (red-braising). Using seasonings such as soy sauce, assorted aromatics and fragrant spices, you’ll create authentic sauces with complex flavors. Practice your braising skills using a wok and learn how to finish the cooking process in a clay pot. We’ll make Sichuan-style Hong-shao Beef with Potatoes and Carrots; Braised Caramelized Chicken in Gingery Soy Sake Sauce with Mushrooms; Wok-browned Tofu Braised in Leek-flavored Sauce; and Old Beijing-style Braised Eggplants with Aromatic Soy Vinegar Sauce. With meat and poultry; no dairy and eggs.

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Instructor: Omid Roustaei

Adults, Demo

Iranian cuisine features refined and balanced seasonings and fresh ingredients that create complex flavors. Delve into Persian food history as Omid presents an inviting menu of Abgoosht (a hearty seasoned Stew of Beef Shank, Chickpeas and Potatoes in Rich Tomato Broth); Kotlet (Seasoned Ground Beef and Potato Patties with Stewed Tomatoes); Morgh tu Por-e Torsh-o Shirin (Stuffed Sweet and Sour Saffron Chicken with Dried Fruit and Persian Spices); Reshteh Polo (Saffron Rice Pilaf layered with Toasted Noodles, Lamb, Dates and Orange Blossom Water); and Halva-ye Havij (Persian Carrot, Rosewater and Saffron Brownie). With meat, poultry, 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 techniques that are often misunderstood as too complicated, giving you the confidence to recreate these gorgeous plates at home. Mike will prepare Mushroom Tarte Légère with Chèvre; Beef Bourguignon (a Burgundian dish of beef braised in red wine and rich gravy) with Pommes Chateau (a buttery potato side dish); and Gateau Savarin (a classic French sponge cake). You’ll sip French wine pairings with each dish. With meat, dairy and eggs.

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Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Delve into some of the most decadent and versatile French pastry with éclairs and cream puffs. Chef Laurie will teach you how to make pâte à choux, the base dough for these delicate pastries. Then you’ll pipe your own pâte à choux into éclairs and cream puffs. While they bake, we’ll make chocolate and vanilla pastry cream fillings, whipped cream filling and chocolate ganache for dipping. Have fun filling and finishing some pastries to take home (and of course eat some in class)! You’ll also receive a bonus recipe for Gougères (cheese puffs). Vegetarian with dairy and eggs.

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Instructor: Paola Albanesi

Adults, Demo, Gluten-Free, Sip + Savor

Sunday Lunch, or Pranzo della Domenica, is the Italian “hygge” moment. Families and friends gather for a cheerful and mellow afternoon, enjoying homemade food, catching up or watching the game together. This Sunday lunch menu is elegant, warming and easy to prepare — and great for any day of the week. Paola will make Risotto con Verza, Gorgonzola e Noci (Risotto with Savoy Cabbage, Gorgonzola Cheese and Walnuts); Pollo Arrosto Con Mostarda ed Erbe (Roasted Chicken with Herbs and Mustard); Braised Fennel and Onions with Oranges; and Torta Caprese (Gluten-Free Almond-Chocolate Cake), all paired with wine samples. With poultry, dairy and eggs; no gluten.

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Instructor: Kanako Koizumi

Adults, Hands-On

Winter is the time to savor good food and company in a cozy kitchen. Let’s gather around to make Nabe (“nahbay”), a family-style Japanese one-pot dish that is flexible and quick to cook. We’ll prepare Chanko Nabe (“Sumo Wrestlers’ Stew,” rich with vegetables, chicken meatballs, pork and fish in a miso broth); and Japan's most popular nabe dish, Sukiyaki (sliced beef, tofu, mushrooms and greens in sweetened soy broth). Accompanied by hot tea, nabe is a perfect cold-weather meal for family dinner or casual home parties. With meat, poultry, seafood and eggs; no dairy.

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Instructor: Pinar Özhal

Adults, Hands-On

Lahmacun, a crispy flatbread topped with minced meat, herbs, spices and vegetables, is one of the most popular breads in the Middle East. In Turkey, lahmacun is mostly eaten at restaurants or purchased from street food vendors that specialize in preparing this delicacy. Pinar will show you how to make 
lahmacun at home to enjoy anytime! We’ll top our flatbread with Spiced, Herbed Ground Lamb, and pair it with a classic Turkish Onion Salad with Sumac and Parsley; and Red Lentil Soup with Vegetables and Mint Sauce. With meat; no dairy or eggs. (Please note that the 2/17 class date in the print catalog has been changed to 2/6, 6:30 to 9 p.m.)

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Instructor: Rachel Duboff

Adults, Demo

Learn about the health benefits of coconut while getting some great ideas of how to use it in your daily meals, perfectly complemented with tart lime. This fabulous flavor duo stars in Coconut-Lime Grilled Shrimp; Jamaican Coconut-Lime Chicken Curry; Coconut Rice and Peas; Green Salad with Coconut-Lime Dressing; and Coconut Phyllo Cups with Lime Curd. With poultry and seafood; no dairy or eggs.

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Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Chef Abby does it again, with a sophisticated Italian-Pacific Northwest menu that pairs flavors, colors and textures for a gorgeous dinner party or special event spread. These dishes shine all the more once paired with local wine samples. Abby will demo Radicchio Panzanella Salad with Roasted Fennel, Parmigiano Reggiano and Pomegranate Molasses Vinaigrette; Roasted Pumpkin and Brown Butter Soup with Red Onion Agrodolce, Sage Ricotta and Toasted Pepitas; White Wine-braised Chicken with Sautéed Greens, Cannellini Beans, Blood Orange and Toasted Walnuts; and Spiced Pear Upside-down Cake with Toasted Pistachios and Vanilla Crème Anglaise. With meat, dairy and eggs.

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Instructor: Iole Aguero

Adults, Hands-On, Vegetarian

Learn how to make pasta from scratch! We’ll prepare three batches of fresh ribbon pasta and see how versatile this dough can be as we adapt the basic recipe to make beautiful red Beet Pasta; green Spinach Pasta; and yellow Egg Pasta. Then we’ll use our fresh dough to form Tortelloni stuffed with Ciliegine Mozzarella and topped with fresh Tomato Sauce; and Farfalle (Bowtie) Pasta topped with Herb Garlic Sauce and generous shavings of Parmigiano Cheese. Vegetarian with dairy and eggs.

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Instructor: Iole Aguero

Adults, Hands-On

Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this class. Iole will walk you through the steps to making her perfected homemade crust as we prepare Pizza with Brie, Apples and Arugula; Pizza Margherita; Pizza with Artichokes, Kalamata Olives, Red Peppers, Sweet Onions and optional Pepperoni; and Rosemary Focaccia with optional Prosciutto. You’ll also receive some dough to begin making pizza at home. With dairy, eggs and optional meat.

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Instructor: Marianna Stepniewski

Adults, Hands-On

When the winter months turn cold, where better to turn to than Poland for nourishing soups and stews. Meet Chef Marianna in a PCC kitchen, where she’ll share her Polish heritage recipes as you prepare classic dishes that are sure to keep you warm even when it’s chilly outside. We’ll make Bigos Mamy (Polish Hunter’s Stew); Zurek (a sour and creamy Bread Soup); and Apple Latkes with Buttermilk Creme Anglaise. With meat, 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: Devra Gartenstein

Adults, Hands-On, Vegetarian

Tamales are often thought of as a time-consuming labor of love, but here’s an opportunity to master a simple, accessible and adaptable method for this versatile food truck favorite. We’ll start out with a trio of salsas, including Tomatillo, Roasted Tomato, and Pico de Gallo. Then we’ll learn the tricks to working with tamale masa while you have a chance to design your own fillings from an assortment of ingredients including seasonal winter squash, root vegetables and queso fresco. Vegetarian with optional dairy; no eggs.

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Instructor: Sandeep Rehal

Adults, Hands-On

Not all Indian food is too hot to handle! Learn the foundations of Indian cuisine and its well-seasoned and aromatic traditions. Spice it up, Indian-style, as Sandeep discusses the properties of key spices and how they are blended to create the “tarka,” the flavorful base for Indian dishes. Once you learn this technique, you’ll see how easily it can be applied to all types of cooking! We’ll make Indian Chile Soup over Rice; Chicken Curry with fresh Roti; and Aloo Paratha (Potato Flatbread) with Homemade Yogurt. With poultry, dairy and eggs.

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Instructor: Thanh Tang

Adults, Hands-On

Try your hand at these delightful dumplings as we make two different Hum Bao doughs and three different fillings. Thanh will take you through the process from start to finish, discussing yeast fermentation, gluten development, dough handling and proper rolling and wrapping techniques. We’ll fill our Hum Baos with flavors from around the world, exploring different cooking methods as we go: Indian-inspired Curried Chicken (baked); Malaysian Beef (steamed); and Apple with Honey Caramel Sauce (fried). With meat, poultry, dairy and eggs.

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Instructor: Pranee Halvorsen

Adults, Demo

Delight your palate and expand your repertoire with Pranee’s winter Thai menu. Learn to make staples like Thai soup, salad and stir-fry; explore braising techniques; and get an introduction to the fresh herbs and key ingredients that flavor Thai cooking. Pranee will make Gai Tom Kamin (Sour and Sweet Chicken Soup with Turmeric, Lemongrass and Lime Leaf Broth); Yum Som Oh (Grapefruit Salad with Prawns, Caramelized Shallots and Cilantro); Phad Thai (Stir-fried Rice Noodles and Tofu with homemade Phad Thai Sauce); and Moo Palo (Braised Pork Shoulder with Egg, Five Spice, Cinnamon and Soy Sauce). With meat, poultry, seafood and eggs; no dairy.

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Instructor: Emma Le Du

Adults, Hands-On

Crêpes are a strong tradition of Brittany, the Celtic part of western France, where Emma is from. She will teach you how to make both savory buckwheat galettes and sweet wheat crêpes. We will practice the techniques and go over the components that make these authentic Brittany delicacies so special. On the menu: La Complète (Egg, Ham and Cheese Galette); La Mer (Salmon and Crème Fraîche Galette); La Citron (Lemon and Caramelized Sugar Crêpe); and La Gourmande (Chocolate, Banana and Almond Crêpe). With seafood, dairy, eggs and optional meat.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Pull up a chair to Thanh’s PNW-inspired Vietnamese table and cozy up with a hearty array of dishes that are just the thing for the cooler season. We’ll chop, broil, braise and stir-fry our way through three savory dishes served with jasmine rice, plus dessert. Make Apple and Pear Salad with Broiled Prawns; Braised Cabbage Rolls; Pork with Garlic and Potatoes; and Plantains Simmered in Coconut Milk. With meat and seafood; no dairy, eggs or gluten.

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Meet Our Instructors

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