holiday inspirations

It’s the festive season! Ready, set and go with classic candies and treats, easy appetizers and a hearty helping of holiday cheer.

Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Learn the secrets to creating decadent chocolate truffles. Laurie will discuss different types of chocolate, ganache and finishes as she demonstrates the chocolate tempering process and how to make silky smooth ganache. Then you’ll roll and dip your own truffles to make classic confections such as Mocha Truffles; Milk Chocolate and Fresh Mint Truffles; and White Chocolate Coconut Orange Truffles. You’ll leave class with a delightful little package of truffles and the enthusiasm to make more as beautiful gifts. Vegetarian with dairy; no eggs.

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Instructor: Jennifer Reyes

Demo, Featured

Often, the most stressful part of holiday meals isn’t the bird... it’s the side dishes! Chef Jennifer will demo brilliant sides for your holiday meal, plus provide opportunities to work hands-on. These mouthwatering dishes can even be made ahead so you can mingle with guests and celebrate stress-free: The World’s Best Stuffing (no, really!); Make-ahead Scalloped Potatoes; Creamy Wild Mushrooms with Bacon; and Roasted Mélange of Fall Vegetables. With meat, dairy and eggs.

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Instructor: Birgitte Antonsen

Gluten-Free, Hands-On

Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the table. These enzyme-rich probiotic superfoods aid digestion and detoxification and boost immunity — and the sour flavor helps curb sweet cravings. Join Birgitte to prepare cultured foods with a holiday twist. We’ll make Preserved Lemons; Cultured Cranberry Chutney; and Fermented Pickled Vegetables, then use our creations to make Preserved Lemon Aioli and a Cranberry Roasted Fennel and Pear Salad. Vegetarian; no dairy, eggs or gluten.

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Instructor: Iole Aguero

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: Almond Chocolate; Cranberry Cashew; and Cherry Chocolate drizzled with Dark and White Chocolate. Plus, take a few home to enjoy later! Vegetarian with dairy and eggs.

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Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Chef Laurie will guide you through the world of traditional holiday yeast and quick breads in this two-day baking intensive course as you prepare Italian Panettone; Babka; Cherry-Cardamom Braided Holiday Bread; and Dark English Fruit Cake (we promise you'll love it!). The first day, you’ll prepare starters and ingredients for yeast doughs and learn the basics behind bread techniques and ingredients. On day two, we’ll make doughs, learn shaping and proofing, and bake and finish the breads. Vegetarian with dairy and eggs. Date listed is Day 1; Day 2 is next day, 6 to 9:30 p.m. Price is for both days.

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Instructor: Erin Coopey

Gluten-Free, Hands-On

You’ve got a lot on your plate this time of year between office parties, holiday gatherings and family fun. Sometimes the thought of “bringing something” to the next event can feel overwhelming. Chef Erin to the rescue with easy appetizer ideas that are elegant enough for any occasion: Mini Cheese Balls; Roasted Grape Compote for cheese platters and charcuterie; colorful Roasted Beets on Endive Spoons; Cucumber Cups with Smoked Salmon Rillettes; Gruyère and Herb-stuffed Mushrooms; and Pate Canapés with Homemade Pickled Cherries. With meat, seafood, dairy and eggs; no gluten.

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Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates and garnishes, and you’ll learn how to make nut brittles with citrus zest and herbs. You’ll make Almond Brittle with Rosemary and Orange; and two different chocolate barks: one with Dark Chocolate and the other with White Chocolate, to create your own custom recipe with a variety of toasted nuts and dried fruits. Learn to package your confections beautifully for surefire holiday gifts. Vegetarian with dairy; no eggs.

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Instructor: Michael Diem

Hands-On

Infuse some classic European culinary influences into your holiday meal. Chef Mike will stir in a dash of Dickens and goodly dose of French influence as you prepare Apple and Endive Salad with Walnut-encrusted Stilton Cheese and Apple Vinaigrette; Roast Duck with Sage and Onion Stuffing; Pommes Duchesse Rosettes with Duck Sauce Velouté; Carrots with Orange Ginger Vichy Glaze; and Plum Pudding with Hard Sauce. With poultry, dairy and eggs.

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