holiday inspirations

It’s the festive season! Find inspiring dinner party ideas, sweet treats and a hearty helping of holiday cheer.

Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Celebrate the season with scrumptious and beautiful holiday cookies. Chef Laurie will introduce you to a variety of treats for the holidays — some you may recognize, while others will be new favorites to add to your repertoire. Travel through Europe with Jam Thumbprints (Poland), Vanilla Kipferl (Germany), Linzer Cookies (Austria), Fig Cookies (Italy), Speculaas (Netherlands) and Rugelach (Eastern Europe). This in-depth class will teach you to mix, shape, roll, bake and finish these cookies. You’ll also learn the best tips for efficient cookie baking at the holidays, as well as how to keep your finished cookies fresh and ready to serve or give away. Vegetarian with dairy and eggs.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Whether you’re looking for a new favorite for all occasions, or something delicious to bring to your holiday table, this class has you covered. Harvest the flavors of fall as you learn to prepare four versatile recipes that work as sides or as complete meals on their own. We’ll make Shaved Brussels Sprouts Salad with Lemon Garlic Dressing; Roasted Delicata Squash with Mushrooms, Pine Nuts and Crispy Pancetta; Celery Root and Rainbow Carrot Gratin; and Quinoa with Kale, Apples and Roasted Beets. With meat, poultry, dairy and eggs; no gluten.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On, Vegetarian

In this gluten-free class, students will solidify their baking skills as they create three desserts and garnishes, and explore various plating techniques. Whether you’re a seasoned baker or a beginner, these make-ahead recipes aim to keep your holiday entertaining stress free… and delicious. ’Tis the season! We’ll make Japanese Cheesecake with Red Fruit Compote; Poached Pears and Persimmons with Rosehip Sabayon; Cranberry Mango Upside-Down Cake with Ginger Whipped Cream, Candied Citrus Peel and Cranberries. Vegetarian with dairy and eggs; no gluten.

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Instructor: Iole Aguero

Adults, Hands-On, Vegetarian

If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s biscotti!” These twice-baked Italian cookies are delightful on their own and a superb companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly anticipated) holiday gifts. We’ll make three fabulous varieties: Cranberry Pistachio; Almond Aniseed; and Triple Chocolate. Plus, take some home to enjoy later! Vegetarian with dairy and eggs.

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Instructor: Pinar Özhal

Adults, Hands-On

Join Pinar for a festive Turkish holiday meal. As you work hands-on to prepare three satisfying dishes, she’ll share cultural traditions and memories of her family’s holiday celebrations. We’ll prepare: Kizartma (Braised Lamb with Onions, Black Pepper and Tomato Reduction); Duvakli Pilav (Rice with Ground Beef, Almonds and Blackcurrant Veil); Çörek (a traditional pastry eaten throughout the holidays, with fennel, sesame, cinnamon and cloves). With meat, dairy and eggs.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Birgitte has created a flavorful vegetarian holiday spread that’s sure to please everyone at the table. Start the meal off with Fiery Pear Salad with Pear Reduction Vinaigrette and Spiced Pecans. The main course is a Wild Mushroom and Hazelnut Loaf served with Fig Balsamic Roasted Beet Salad and Toasted Pecans. You’ll finish with old-fashioned Cider-caramelized Ginger Apple Pie. Vegetarian; no dairy, eggs or gluten.

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