PCC ONLINE CLASSES

We’re moving classes online!

Until we’re able to meet again in our classrooms, we’ll be holding classes online through Zoom. Take a peek inside our instructors’ home kitchens — they’ll be sharing personal stories and tips as they demonstrate flavorful dishes that you can recreate after class. Kids’ classes and camps are offered as cook-alongs.

We’ll send you the recipes ahead of time so you can review the steps and prepare questions to ask the instructor. Afterward, we’ll share a recorded version of the class for you to reference any time you want! New classes will be added each week — check out what we have coming up.

A Taste of Portugal

A Taste of Portugal

Tiago Freitas

Demo

Join Tiago and discover two iconic Portuguese dishes inspired by his father’s cooking. First up: Caldo Verde, or Portuguese Green Soup with Kale and Potatoes. You’ll learn how to build this traditional soup from stock to finish. Then, end things on a sweet note as Tiago shows you how to prepare his favorite childhood dessert — Pastéis de Nata, world-famed Portuguese custard tarts. Find out how to craft the tart dough and custard base, assemble the tarts and bake it all to perfection.

Bagels in One Hour

Bagels in One Hour

Nancy Leson

Demo, Vegetarian

Back by popular demand! Longtime Seattle food writer and KNKX food commentator, Nancy Leson, will show you the best thing since sliced bread: How to mix, form, boil and bake a dozen bagels in an hour.

Baking Bootcamp – Dough: 5-day Kids' Camp

Baking Bootcamp – Dough: 5-day Kids' Camp

Lisa Crawford

Ages 8 to 15, Vegetarian

It’s a baking bootcamp! Kids will bake along with longtime baker Lisa, mixing, forming and baking different goodies each day – from biscuits to cookies, pie to cinnamon rolls and bagels. What do all of these treats have in common? They all start with a dough. Learn how to handle different types of dough, and learn the keys for baking success.

Biscuits Two Ways

Biscuits Two Ways

Tiago Freitas

Demo

Achieving a delectable fluffy biscuit at home is easier than you think. Tiago will break down the key techniques for making and baking these comfort-food favorites. He’ll prepare Buttermilk Biscuits, then share a simple but elevated topping – Whipped Apple Butter. For a savory take, he’ll cook up Cheddar and Chive Biscuits and show you how to craft rich, satisfying Sausage Gravy, starting with the béchamel base.

Cannoli Workshop

Cannoli Workshop

Jennifer Reyes

Demo, Vegetarian

Cannoli are a sweet staple of Sicilian cuisine. Join Jen as she shares her family’s favorite recipe for these tube-shaped, fried pastries — one that’s been in the family for over 100 years! From mixing and forming to frying, you’ll learn to make the delightfully light and crunchy Cannoli Shells. Jen will also show you how to prepare Sweet Ricotta Filling with Chopped Chocolate to fill the cookies and two other cookies that can be made from the same cannoli dough!

Cheese Making Workshop

Cheese Making Workshop

Jackie Freeman

Demo, Gluten-Free, Vegetarian

Calling all cheese lovers! Chef, dairymaid and cheesemaker Jackie will be your guide for this workshop, where you’ll learn to make Fresh Mozzarella, Buttermilk Cheese and Ricotta from scratch. Jackie will focus on techniques that you can easily do at home. From equipment use and care to ingredients and supplies, you’ll come away with the basic principles of classic cheesemaking

Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza

Jennifer Reyes

Demo

Chicago takes the phrase “pizza pie” very literally. These pizzas are baked in a deep pan to achieve a high crust that can hold plenty of cheese and sauce. Jen will take you on a trip to the Windy City as she shares the secrets to her hometown’s signature pizza. Learn to mix the hearty dough and discover the secret to reverse-constructing a deep-dish Pizza Pie with Mozzarella and Sausage. Round out the meal with a pizzeria-style Caesar salad featuring homemade crusty croutons.

Classic Moules-Frites

Classic Moules-Frites

Emma Le Dû

Demo

Moules-Frites – or Mussels and Fries – are well-loved in Emma’s homeland of Brittany in Western France, where the drastic tides provide a perfect environment for mussels to grow. Emma will discuss how to select, store and prep mussels, then demonstrate two simple, but oh-so-delicious shellfish methods pair beautifully with perfectly crisp baked French fries and white wine. Altogether it makes for an elegant French-style, end-of-summer feast.

Crêpes and Galettes

Crêpes and Galettes

Emma Le Dû

Demo, Vegetarian

Emma will take you on a virtual journey to Brittany, where there’s a crêperie on every corner. Join this born-and-raised Breton as she makes two iconic French treats — sweet crêpes and savory buckwheat galettes. She’ll show you the traditional crepe-maker method then demo how to whip up these delights on your own stovetop. Explore classic fillings (Galette Complète with Ham and Cheese and Crêpe Caramel au Beurre Salé - Salted Caramel Crepes) as well as ideas for adapting your own flavor preferences at home.

Cultured and Fermented: Fall Fruit Jams

Cultured and Fermented: Fall Fruit Jams

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegetarian

Birgitte is back to offer more flavorful ways to bring fermented and cultured foods into your life! She'll demonstrate two ways to transform fruit into jam and teach you how to apply the fermentation process for a probiotic boost. The first method Birgitte will share utilizes fresh, in-season plums to make Fermented Plum Jam, and the second method leverages dried fruit to make a Cultured and Fermented Fig Jam.

Custards: Portuguese Egg Tarts and Crema Catalana

Custards: Portuguese Egg Tarts and Crema Catalana

Tiago Freitas

Demo, Vegetarian

Pick up a new technique as you learn to make two famed Iberian desserts: Pastéis de Nata — traditional Portuguese egg custard tarts — and Spanish Crema Catalana, an equally satisfying take on classic crème brûlée that comes together in 20 minutes!

Dairy-free Cheese Workshop

Dairy-free Cheese Workshop

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegetarian

Birgitte, our resident fermentation expert, will show you how to make delectable dairy-free cheeses using coconut, nuts and seeds. She’ll discuss the soaking and culturing process as she makes vegan Dairy-free Mozzarella Cheese that not only looks the part, but tastes delicious, too! Birgitte will also share a few ideas for using your cheese in simple and satisfying dishes.

Eggplant Three Ways

Eggplant Three Ways

Pinar Ozhal

Demo, Vegetarian

In Turkey, vegetables are celebrated year-round, but summer is when they become centerpieces. One of the best-loved summer staples? Eggplant. Recalling memories of her childhood summers in Southeastern Anatolia, Pinar will showcase eggplant in three dishes, each featuring a different culinary method.

Falafel and Pita

Falafel and Pita

Tiago Freitas

Demo, Vegetarian

Make any night falafel night! Tiago will share his take on this popular Arabic takeout dish, one of his favorite foods. He’ll demonstrate how to make fresh-grilled pita bread — from dough to fluffy final product — and blend, flavor, form and fry falafel. To complete the meal, he’ll show you how to whip up a tangy tahini sauce.

Filipino Kitchen: Adobo and Lumpia

Filipino Kitchen: Adobo and Lumpia

Jennifer Reyes

Demo

Get to know the foundations of Filipino cuisine — the intersection of sweet, salty and sour! Jen, who married into a Filipino family, will share a few of her family’s favorite classic dishes. You’ll discover the tricks for filling, rolling and frying Pork and Shrimp Lumpia. She’ll also cover how to braise chicken and layer flavors to achieve a classic and satisfying Chicken Adobo with Garlic Rice.

Foods of Brazil

Foods of Brazil

Tiago Freitas

Demo

Tiago cherishes his childhood years in Brazil for many reasons, but especially for the food. In this class, he’ll demonstrate a signature Brazilian comfort food, ideal for the changing season. Sharing memories and culinary tips, he’ll cook up Feijoada (Black Bean and Pork Stew), considered by many to be the national dish of Brazil. Then, he’ll show you how to serve it up the traditional way with Sautéed Collard Greens and Farofa (Toasted Cassava Flour).

French Bistro at Home: Steak and Frites

French Bistro at Home: Steak and Frites

Marianna Stepniewski

Gluten-Free, Hands-On

Classic Steak Frites, or Steak and Fries, represents the best in French Bistro dining, but did you know it's an easy dish to prepare at home? Join Marianna in making one of her favorite dishes and have dinner ready to go when you're done! In this cook-along class, Marianna will lead you through blanching and frying potatoes to get the perfect classic frite. Then, she’ll show you how to sear and finish your steak before adding the final touch — a creamy Black Truffle Aioli for dipping.

French Desserts: Tarte Tatin and Chocolate Mousse

French Desserts: Tarte Tatin and Chocolate Mousse

Marianna Stepniewski

Demo, Vegetarian

Walk into any French bistro and you’ll find classic, technique-driven desserts. Pastry chef Marianna is here to take you through two of the most iconic sweet treats in France. You’ll learn the ins and outs of a quick rough puff pastry and grasp the steps for caramelizing apples to make a Tarte Tatin. Marianna will also demonstrate how to properly whip up eggs and cream, then fold the airy mixture into a bittersweet chocolate base to create the most luxurious Chocolate Mousse.

French Macarons

French Macarons

Marianna Stepniewski

Demo, Gluten-Free, Vegetarian

These little meringue bites might just be the best sandwich cookie in the world. Learn how to master the art of the macaron as Marianna shares the science behind the French technique. She’ll cover how to perfect the cookie’s meringue base, craft a seasonal berry filling and assemble an elegant final product: Classic French Macarons with Blackberry Confiture.

Gluten-free Sourdough: Pancakes and Biscuits

Gluten-free Sourdough: Pancakes and Biscuits

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegetarian

Join Birgitte as she breaks down the key steps for creating and maintaining a sourdough starter using gluten-free flour! Learn how to feed your starter and adjust time and temperature to keep it healthy. Get inspiration for your soon-to-be starter as Birgitte explains how to adapt your favorite recipes to make gluten-free Sourdough Pancakes and gluten-free Sourdough Stovetop Biscuits — a fun alternative for burger buns and rolls!

Handmade Chinese Dumplings

Handmade Chinese Dumplings

Elaine Sher

Demo

Ever-popular Chinese dumplings are easier to make at home than you think! Beginning with scratch dumpling dough, Elaine will break down all of the elements for Pork and Cabbage Dumplings, sharing her tips and giving you the confidence to prepare these delectable bite-size delights yourself. You'll learn to roll and wrap your dumplings, stir up a traditional marinade for the filling, and master the best techniques for a perfectly panfried final product.

Homemade Tortillas and Chilaquiles

Homemade Tortillas and Chilaquiles

Sarah Canul

Demo

Sarah whipped up thousands of tortillas during her time at Fonda La Catrina in Georgetown. Now, she’ll share her secrets with you! Learn to make corn tortillas from scratch, then watch as Sarah prepares Chilaquiles with Salsa Roja and Black Beans. She’ll also discuss other delicious ways to use leftover tortillas, talk salsas and share ideas for how to be creative with what you have on hand.

Instant Pot 101

Instant Pot 101

Rachel Duboff

Demo, Gluten-Free

An Instant Pot can make weeknight meals a snap once you understand how it works! Rachel will bring you up to speed on this time-saving device. She’ll cover basic functions and settings then put them to the test with an easy, flavorful make-ahead meal featuring pantry staples and whole foods. Learn the methods for pre-soaking black beans and cooking proteins in the Instant Pot as Rachel makes Chicken Verde Tacos with Black Beans and Curtido.

International Doughnuts

International Doughnuts

Marianna Stepniewski

Demo, Vegetarian

Learn how to make two of Marianna's favorite international doughnuts, hailing from Italy and Japan. She’ll make Italian Zeppole (fried dough balls dusted with powdered sugar) with Seasonal Fruit Custard and a Japanese staple, the chewy Pon de Ring Mochi Doughnut, topped with Matcha-Citrus Glaze. Marianna will demonstrate how to make the dough, craft a simple custard filling and safely fry up your own delicious doughnuts.

Late Summer in Tuscany

Late Summer in Tuscany

Rachel Duboff

Demo

Tuscany is known for its rich history, sweeping landscapes and satisfying, straightforward cuisine. Inspired by a summer she spent in the region years ago, Rachel will share three dishes fit for any day of the week. She'll show you how to prepare Papa al Pomodoro (Bread and Tomato Soup), utilizing the late summer tomato harvest. Then, Rachel will work with one of Tuscany’s most popular staples to create Tuscan Whites Beans with Sage. For the final dish, Rachel will share a hearty Italian take on grain salad — Tuscan Farro Salad with Tuna.

Malaysian Favorites

Malaysian Favorites

Rachel Duboff

Demo, Gluten-Free

Rachel will prepare three Malaysian food favorites, sharing culinary knowledge gained from her time living in Southeast Asia. She’ll make Beef Rendang, a rich dish made with coconut milk and spices, which she has reinterpreted for the Instant Pot, and pair it with a versatile Coconut Rice to round out the meal. You’ll learn how to infuse broth as she cooks up Curry Laksa with Chicken and Prawns, a flavorful lemongrass-coconut soup served atop rice noodles and garnished with cucumber, hard-boiled eggs and fresh herbs.

Meal Planning Made Easy

Meal Planning Made Easy

Rachel Duboff

Demo

Lock in your meal planning with personal chef Rachel. Learn strategies for simplifying and expanding your weekly menus. Starting with a core meal that is transformed each day, Rachel will share two favorite dishes — Teriyaki Chicken with Brown Rice; and Grilled Bok Choy with Fried Rice. She’ll show you how to adapt and add to these dishes to create more meals while reviewing menu plans and pantry staples. One-stop shopping and minimal waste? Yes, please!

Meatless Monday: Dutch Baby and Dumplings

Meatless Monday: Dutch Baby and Dumplings

Tiago Freitas

Hands-On, Vegetarian

It’s Meatless Monday! This week, Tiago will share a few more of his favorite vegetarian recipes inspired by German cuisine. Cook along as Tiago prepares a Savory Dutch Baby with Mushrooms (based on the German Pfannkuchen), and fluffy German Potato Dumplings with Brown Butter and Chives — starting with the batter and dough. Each dish is hearty and versatile enough to be its own stand-alone meal any night of the week.

Meatless Monday: Tacos and Tortillas

Meatless Monday: Tacos and Tortillas

Tiago Freitas

Demo, Vegetarian

An advocate for vegetarian eating, Tiago loves to develop creative, delicious meals that don’t require meat. For the first class in our fall Meatless Monday series, Tiago is pulling inspiration from Mexican flavors. He’ll craft Corn Tortillas from scratch to lay the base for Butternut Succotash Tacos. To pair, Tiago will prepare Street Corn Salad — essentially a deconstructed elote!

Oktoberfest!

Tiago Freitas

Demo

Dating back to the 1800s, Oktoberfest is a Bavarian celebration of fun, food and beer. Take a cue from Munich and channel your inner biergarten with Tiago’s iconic Oktoberfest menu. For the main course, he’ll show you how to tenderize, bread and pan-fry pork cutlets to make Pork Schnitzel. Then, Tiago will stir up dough for Herbed Spatzle and demonstrate the technique to forming the small, satisfying dumplings. Plus, he’ll offer beer pairings for a complete Oktoberfest feast.

One-Hour Bagels

One-Hour Bagels

Nancy Leson

Demo, Vegetarian

Longtime Seattle food writer and KNKX food commentator, Nancy Leson, will show you the best thing since sliced bread: How to mix, form, boil and bake a dozen bagels in an hour.

Paella Party

Marianna Stepniewski

Gluten-Free, Hands-On

Barcelona is known for having one of the most exciting culinary stages in the world. Bring those flavors home as you cook along with chef Marianna to create her favorite Vegetable Paella — a dish she’s perfected over 20 years! Pick up tips and tricks for developing a flavorful sofrito; learn how to choose and cook rice; and find out how to develop "socarrat" — the crispy rice base that paella is famous for. To top it all off, you’ll prepare a Spicy Garlic Sauce to pour over your paella as well as a soft-set Spanish Crema Catalana to enjoy afterwards.

Pierogi Workshop

Pierogi Workshop

Tiago Freitas

Hands-On, Vegetarian

Ah, pierogis — Poland’s ultimate comfort food! Tiago discovered a love of the country’s cuisine when he married into a Polish family. Now, he’s sharing one of Poland’s most popular dishes with you. Cook along with Tiago and learn how to fill, crimp and cook pierogis as he shares two of his favorites, one savory and one sweet: Pierogi Ruskie (Potato and Cheese Pierogi) with Caramelized Onions, and Pierogi z Serem (Sweet Cheese Pierogi) with Blueberry Compote.

Spanish Tapas

Tiago Freitas

Demo

Tapas is a tasty tradition that we can all get behind — lighter bites mean a chance to explore everything on the menu! Tiago will be your culinary guide through the world of Spanish tapas as he shares quintessential dishes from this vibrant tradition. Learn to cook up a classic Tortilla Española with Garlic Aioli, then take on Gambás al Ajillo (Garlic Shrimp). Complete the tapas experience with recommendations for Spanish wine pairings.

Summer Seafood

Naomi Tomky

Demo

Take your seafood skills from so-so to stupendous! Local fresh fish expert Naomi Tomky, author of “The Pacific Northwest Seafood Cookbook,” will share tips to demystify seafood cookery. First up: Marinated Cod Tacos. Borrowed from Marination Ma Kai’s menu, this recipe combines sake, miso and pickled jalapeño brine to yield a uniquely flavorful marinade. Naomi will also show you how to make an old-school favorite at home — crab cakes. Her take uses Dungeness crab topped with chive aioli for a Pacific Northwest twist on the classic dish.

Sweet and Savory Tarts

Sweet and Savory Tarts

Marianna Stepniewski

Demo, Vegetarian

It’s always baking season around here — and late summer provides plenty of fresh-fruit inspiration. In this class, tarts are on the menu! Pastry chef Marianna will show you how to mix up a buttery, flakey pie crust and traditional French sweet tart dough. Then, she’ll share two sweet and savory ways to fill your creations. Learn how to construct an open-faced Savory Tomato Ricotta Galette and an elegant Stone Fruit Shortcrust Tart with Pastry Cream.

Thai Favorites At Home: Kao Soi

Thai Favorites At Home: Kao Soi

Pranee Halvorsen

Demo

Take home the secrets to authentic Thai cooking! With infinite insight from her childhood in Thailand, Pranee will teach you how to build flavors and find the balance between sweet, sour, salty and spicy. You’ll learn how to use these pillars of taste as a base for Kao Soi, a curry noodle soup from Northern Thailand. Discover how to layer flavors and textures for the curry, deep-fry the egg noodle topping and prepare the condiments. Pranee will also show you how to prepare Ajard — a pickled cucumber salad to top the Kao Soi.

Thai Favorites: Phad Kee Mao and Miang Kam

Thai Favorites: Phad Kee Mao and Miang Kam

Pranee Halvorsen

Demo

Take home the secrets to authentic Thai cooking with Pranee’s guidance. She’ll stir-fry Phad Kee Mao (Drunken Noodles), and show you how to assemble Miang Kam, a classic Thai appetizer — these two dishes capture the signature balance of sweet, sour, spicy and salty that defines Thai cuisine.

The Bagel Companion: Homemade Lox and Cream Cheese

The Bagel Companion: Homemade Lox and Cream Cheese

Frankie Cannata-Bowman

Demo

Take your bagel game to the next level — join Frankie for an intro to a scrumptious Scandinavian pairing! She’ll show you how to cure your own salmon lox and craft fresh cream cheese at home. Bring your questions because Frankie will be discussing the best kind of salmon to use, different types of curing techniques and foolproof cheese-making methods. Your breakfasts, brunches and lunch boxes will never be the same.

We All Scream for Ice Cream: 5-Day Kids’ Camp

We All Scream for Ice Cream: 5-Day Kids’ Camp

Cam Zarcone

Ages 10 to 15, Vegetarian

Join Cam for a week of frozen desserts – from popsicles to elaborate ice cream tacos! Experienced junior chefs will cook along with Cam, learning to make some out-of-this-world ice cream sandwiches, homemade waffle cones on a waffle iron, and trick their friends and family with a batch of “ice cream cones” that are actually disguised and decorated cupcakes. We’ll also pipe profiteroles to fill with ice cream, and see baking chemistry in action as we whip up meringue and bake an ice cream cake!