holiday inspirations

There’s nothing like a home-cooked holiday — add new flavor to beloved traditions, or start new ones from scratch!

Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Bake the most of the holiday season with this two-day intensive from professional pastry chef Laurie Pfalzer. The first day, you'll prepare starters and ingredients for yeast doughs to gain a foundational understanding of techniques and ingredient selection. On day two, you'll dig in and make the doughs yourself, learning to shape, proof, bake and finish four flavorful breads from different culinary traditions.

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  • Italian Panettone
  • Babka
  • Cherry-Cardamom Braided Holiday Bread
  • Whole Grain Cranberry Bread

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Michael Diem

Adults, Demo, Sip + Savor

Pull out all the stops this New Year — let us help you prepare a decadent French feast that's sure to surprise and delight. Learn the basics of French charcuterie, how to create a flavorful filling for pork, how to work with chestnuts and bake traditional French shortbread — all while sipping specially selected French wines. Bonne année!

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  • Coquilles Saint Jacques (Scallops) with Champagne Cream Sauce
  • Apricot-stuffed Roast Pork Loin with Maple-glazed Chestnuts
  • "Punitions" (French Shortbread Cookies)
  • French wines to pair

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

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Instructor: Kaitlin Benjamin

Adults, Hands-On, Vegetarian

Autumn baking? Piece of pie. Craft your own all-butter pie doughs then learn to properly roll, shape and bake three different festive finales. Kaitlin, who fine-tuned her craft at Coyle's Bakeshop, will help you troubleshoot common pie problems so you can recreate these recipes with confidence. This class is a first step toward your prosperous pie future!

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  • Maple Bourbon Walnut Pie
  • Cranberry Gingersnap Pie
  • Pear Pie with Pistachio-Cardamom Crumble

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Abby Canfield

Adults, Demo, Sip + Savor

The Feast of Seven Fishes is an Italian holiday tradition, and here in Washington, we're never short on fresh, scrumptious seafood. Join Abby for a flavor tour of Northwest waterways inspired by this deep-rooted culinary custom — she'll demonstrate seven recipes, each featuring a different seafaring centerpiece: anchovies, oysters, crab, salmon, clams, steelhead and black cod. Learn a variety of professional techniques and tips for preparing your favorite catch any time of the year.

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  • White Anchovy Salsa Verde with Burrata and Crackers
  • Oysters with Rosemary Mignonette and Beet Pickled Apples
  • Crab and Kohlrabi Salad with Apple, Fennel and Meyer Lemon Aioli
  • Smoked Salmon Crostini with Red Onion Marmalade and Crème Fraîche
  • Steamed Clams with Winter Pesto and Beer Sauce
  • Pan-seared Steelhead with Celery Root and Citrus Salsa
  • Roasted Black Cod with Puttanesca Sauce
  • Italian wines to pair

Dietary Notes: With seafood, dairy and eggs.

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Instructor: Birgitte Antonsen, N.T.P.

Adults, Gluten-Free, Hands-On, Vegetarian

Don't shy away from holiday sweets — delight in dairy-free desserts and gluten-free goodies! Learn to make a variety of enjoyable and inclusive treats and walk away from the holiday season feeling top-notch. Use the tips and techniques you pick up in this class again and again, any time of year.

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  • Melts-in-Your-Mouth Dairy-free Fudge
  • Mint Chocolate Bark
  • Homemade Marzipan
  • Coconut Cream Pie with Marzipan Crust

Dietary Notes: Vegetarian; no dairy, eggs or gluten. PCC classrooms are not gluten-free facilities.

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Instructor: Iole Aguero

Adults, Hands-On, Vegetarian

Iole's biscotti is back! Year after year, students celebrate this delicious and easy-to-make holiday treat. Learn to twice-bake to your heart's delight as Iole guides you through each step. You'll craft three seasonal flavors and gather inspiration on how to enjoy them — on their own, paired with cozy, seasonal sips or by giving them to loved ones as gifts.

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  • Almond-Chocolate Biscotti
  • Cardamom Biscotti
  • Hazelnut-Chocolate Biscotti with White Chocolate Drizzle

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

Marianna is bringing her sweet tooth and scratch-made savvy together in this hands-on holiday class. Create four delightful confections that each require unique skills, from fluffy marshmallows to silky caramel. Learn to cook safely with hot sugar — a foundational technique for candymaking — and gather tips for customizing these treats in your own kitchen.

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  • Cocoa-Peppermint Marshmallows
  • Salted Maple Pecan Brittle
  • Gingerbread Caramels
  • Chocolate Fudge with Roasted Hazelnuts and Dried Cherries

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

Pierogies are a go-to comfort food, and in Poland, they're particularly special around the holidays. How better to celebrate the season than by making these traditional treats from scratch! In this class, you'll practice making the dough, preparing flavorful fillings and properly forming the dumplings, then you'll learn different methods for storing and cooking them. You'll be a pierogi pro!

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  • Mushroom and Sauerkraut Pierogies
  • Caramelized Fennel and Yukon Gold Potato Pierogies
  • Brandied Apple and Farmer's Cheese Pierogies with Vanilla Buttermilk Custard Sauce

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Sarah Canul

Adults, Hands-On

Tamales bring people together — around the table and in the kitchen. Learn how to craft holiday tamales step by step, using two different meat fillings and two different salsas. These are a seasonal favorite for so many, and they vary in style from family to family. Discover your favorite flavor, then share your new know-how with family and friends!

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  • Masa para Tamales (Tamale Dough)
  • Tamales de Puerco en Salsa Verde (Pork) with Tomatillo Sauce
  • Tamales de Pollo (Chicken)
  • Salsa Verde
  • Salsa Roja

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

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Instructor: MJ Conboy

Adults, Demo, Gluten-Free, Vegetarian

These plant-based holiday dishes deserve nothing but center stage. In a class that's all about seasonal inspiration, MJ will help instill the confidence you need to present a plant-based potluck offering — or an entire vegetarian feast — that's both enticing and appetizing. Proudly share your plants with loved ones!

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  • Baked Stuffed Kabocha Squash (made with wild rice, pecans, cherries and adzuki beans)
  • Potato Latkes with Cashew Sour Cream
  • Raw Cranberry-Apple Relish
  • Cauliflower Millet Mash with Portobello Mushroom Gravy
  • Winter Greens with Citrus, Toasted Almonds and Tangerine-Pomegranate-Maple Dressing

Dietary Notes: Vegetarian; no dairy, eggs or gluten.

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Instructor: Rachel Duboff

Adults, Hands-On, Vegetarian

Holiday gatherings abound — be ready to offer up a delectable dish for any occasion. In this class, learn to create five different seasonal sides from scratch, including a sweet and simple pumpkin mousse. Practice essential skills that you can adapt to your own tastes and revisit all year long.

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  • Balsamic Roasted Brussels Sprouts
  • Perfect Smashed Potatoes
  • Cranberry Sauce with Cherries and Marsala
  • Roasted Sweet Potato Salad with Orange-Maple Dressing
  • Pumpkin Mousse with Gingersnap Crumbles

Dietary Notes: Vegetarian with dairy; no eggs.

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Instructor: Lisa Crawford

Adults, Hands-On, Vegetarian

Fika is a lot of things — sweet treats, warm coffee and conversation, to name a few. Take a break and enjoy this Swedish cultural tradition with Lisa, who learned it from her first and second generation immigrant grandparents. Students will make their own yeast doughs, practice two different roll shapes, craft a lightly spiced crumb cake and bake two different types of cookies to recreate and share all season.

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  • Vetebullar Cardamom and Cinnamon Buns
  • Spiced Buttermilk Crumb Cake
  • Swedish Gingersnaps
  • Snickerdoodles
  • French Press Coffee

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Michael Diem

Adults, Demo, Sip + Savor

So it's your turn to host Thanksgiving — become an expert in no time with chef Diem's crash course in all things festive feasting! Learn to roast a whole turkey and make giblet gravy, perfectly cook green beans, and craft a pecan tart with freshly whipped cream for an enticing divergence from the classic pie.

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  • Cheddar Cheese Puffs
  • Whole Roast Turkey with Apple and Sage Dressing
  • Giblet Gravy
  • Green Beans Almondine
  • Caramel-Pecan Tart with Pumpkin-Nutmeg Whipped Cream
  • Wines to pair

Dietary Notes: With poultry, dairy and eggs.

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