PCC ONLINE CLASSES

Hone your culinary chops.

Until we’re able to meet again in our classrooms, we’ll be holding cooking classes online through Zoom. Seasoned home chefs and newfound food lovers alike will leave our classes with more than recipes. Take a peek inside our instructors’ home kitchens and experience cultures through the tastes and stories of their cuisines and discover a world of techniques to add to your repertoire.

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!

See what’s cooking in our virtual classroom.

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30 Days of Whole Eating

Rachel Duboff

Demo, Gluten-Free

So, you’ve chosen to embark on 30 days of whole foods eating. Now what? Set yourself up for success with Rachel’s four-part series featuring week-by-week support, inspiration, and tips and tricks for menu planning. As a personal chef, Rachel focuses on cooking with whole foods and balancing textures and flavors for nourishing meals. Each week, she’ll start with one foundation meal — three simple dishes — that can be transformed into four more meals to feed you well for the whole week.

A Trip to Sunny Spain

Jennifer Reyes

Demo

Join Jen as she brings the flavors of sunny Spain into your kitchen this winter with a satisfying spread featuring classic dishes. She'll demonstrate how to craft a quintessential tapa called Tortilla Espanola, using Michelin-starred restaurant El Bulli’s version as inspiration. Top off the meal with Smoked Paprika-scented Shrimp with Bomba Rice.

An Evening in Italy

Tiago Freitas

Demo

Tiago has dreamed up an enticing Italian dinner, guaranteed to transport you all the way to the shores of Sicily. He’ll begin with an appetizer of Whipped Ricotta Bruschetta, then show you how to pound, dredge and braise chicken for rich, buttery Chicken Marsala. For dessert, Tiago will reveal the secret to constructing a rich, layered Tiramisu. Paired with the perfect Italian wines, this elegant meal is sure to impress. Buon appetito!

Bagel Bakeshop

Laurie Pfalzer

Demo, Vegetarian

It’s easier than you think to bake your own bagels at home! Join pastry chef Laurie as she breaks down the process for creating plain, whole wheat and cinnamon raisin bagels with different toppings. She’ll make the dough, then demonstrate how to shape, boil and bake. The best bagels will always be the ones you make yourself!

Bánh Xèo: Vietnamese Crepes

Pranee Halvorsen

Demo, Gluten-Free

Travel to South Vietnam for an evening with Pranee as your guide. Learn how to prepare Bánh Xèo — a street-food favorite. Not only are these savory crepes tasty when enjoyed hot off the pan, but the flavor pairings are nearly limitless when it comes to fillings. Pranee will show you how to master the signature crispy texture and share ideas for fillings, then stir together Nuoc Cham dipping sauce — a quintessential accompaniment that’s sweet, spicy and tangy.

Best of Britain: Prime Rib and Yorkshire Pudding

Marianna Stepniewski

Cook-Along

Unleash your inner Anglophile with the time-honored tradition of Sunday Roast. In England, it's common for folks to gather over a tender roast accompanied by hearty sides. Cook along with Marianna to prepare perfectly tender Prime Rib Roast, a rich Pan Sauce, and the quintessential element of any good British supper: savory Yorkshire Pudding. You'll have yourself a feast fit for the queen!

British Bakeshop

Marianna Stepniewski

Demo, Vegetarian

Baking shows are great but creating (and devouring) your own delectable baked treats is far more satisfying. Inspired by her own family traditions, Marianna has whipped up a menu that brings classic British techniques to life. Learn to master two quintessentially British baked goods: Sticky Toffee Pudding, and Sourdough Crumpets topped with fresh Citrus Curd.

Buche de Noel: Holiday Yule Log

Lee Baker

Ages 10+, Cook-Along, Kid + Adult, Vegetarian

Yule log cakes — Bûche de Noël — are a beloved holiday tradition in France, and are as much a holiday décor as they are a delicious dessert. Join Lee for a two-day baking adventure, practicing pastry skills as you and your child create and assemble each element of this impressive holiday centerpiece. Bake along as we make Hot Milk Sponge Cake for the cake roll, Chocolate Buttercream to simulate the outer bark, and Chocolate Pastry Cream for filling. The finishing touches will be handmade Meringue Mushrooms and White Chocolate Leaves.

Cannoli Workshop

Jennifer Reyes

Demo, Vegetarian

A sweet staple of Sicilian cuisine, cannoli are tube-shaped, fried pastries. Join Jen as she shares her family’s favorite cannoli recipe — 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 pastries and Angel Wing Cookies that can be made from the same dough.

Chocolate Truffles

Laurie Pfalzer

Demo, Gluten-Free, Vegetarian

Learn the secrets to creating luscious chocolate truffles — just in time for holiday gift-giving! Laurie will take you through the process, which includes tempering chocolate, creating silky-smooth ganache and crafting decorative finishes. She’ll also cover tips and tricks for both hand rolling and using chocolate molds as she makes Hand-rolled Coffee Truffles; Molded Milk Chocolate and Fresh Mint Truffles; and Hand-rolled White Chocolate Coconut Orange Truffles.

Christmas in Denmark

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegetarian

Join Birgitte for some Danish holiday cheer! She’ll share traditional goodies made at Christmastime in Denmark. Learn how to make homemade marzipan to layer with Danish Nougat — hazelnut chocolate truffle — and dip into warm, melted chocolate to create festive confections. You’ll also discover how to incorporate marzipan into other baked goods as Birgitte prepares Kransekage cookies, a special New Year’s Eve treat.

Christmas Stöllen

Laurie Pfalzer

Demo, Vegetarian

Stöllen, famously hailing from Dresden, Germany, is a centuries-long holiday tradition. Filled with raisins, almonds, candied orange, vanilla bean and spices, it can be made and stored for weeks before serving. Laurie will walk you through each stage, from mixing the dough — by hand or with a mixer — to finishing with powdered sugar to packaging the final product. We’re sure this decorative bread will soon become a newfound holiday tradition.

Comfort Food Classics: Chicken Pot Pie

Nancy Leson

Demo

Cold and dreary weather calls for the comfort food king — homemade chicken pot pie! Nancy insists the secret to a great pot pie is an all-butter crust, but what sets this savory sensation apart is store-bought rotisserie chicken. In class, you'll learn to make a flaky pie crust and homemade chicken stock as you prepare a big, beautiful chicken pot pie for the whole family — or individual pies, perfect for a party of one.

Cook Along with Me: Breakfast!

Ami Karnosh, M.S., C.N.

Ages 4 to 7, Cook-Along, Kid + Adult, Vegetarian

What's for breakfast today? Delight your family in a scratch-made morning with freshly baked Blueberry Muffins, customizable Granola and more. You’ll work alongside your little chef as they practice their measuring and mixing skills to stir together Granola and Yogurt Parfaits. They’ll be proud to contribute to a homemade breakfast the whole family can enjoy!

Cultured Dairy-free Yogurt

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Cultured foods have a multitude of healthful properties that aid digestion and support gut health. Birgitte, our resident fermentation expert, will guide you through the process of creating dairy-free yogurts, beginning with coconut, nut and seed milks. She’ll explore how to make a variety of yogurt flavors and show you a creative way to use the leftover nut and seed pulp — a warm Chocolate Cookie!

Dairy-free Cheese Workshop

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

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 prepares vegan cheeses that not only look the part, but taste delicious, too! You’ll learn to add flavor to create savory cheeses as Birgitte prepares Dairy-free Pepper Jack Cheese and Dairy-free Roasted Garlic and Herb Cheese, each using a different method. She’ll also share a few ideas for using your cheeses in simple and satisfying dishes.

Date Night In: Elegant Weeknight Dinner

Jennifer Reyes

Demo, Gluten-Free

Let’s make a Tuesday night dinner feel like a night out! You don’t need a culinary degree to make a restaurant-worthy meal. Jen will share her secrets for Herb-Roasted Cornish Hens served over Creamy Parmesan Polenta, alongside Beet Carpaccio. Dinner will be on the table in an hour and you’ll look like a star! Learn how to spatchcock poultry, use a mandolin for perfect slices and craft Jen’s take on creamy polenta.

Dim Sum Favorites: Char Siu Bao

Elaine Sher

Demo

Dim sum anyone? Learn how to cook up Char Siu Bao (Steamed BBQ Pork Buns) at home! Elaine will show you how to create the fluffy bao dough, then craft a flavorful barbecue pork filling using store-bought Char Siu marinated in a wonderfully rich homemade sauce. She’ll demonstrate the pleating technique for artfully and securely sealing off your buns and share the keys for steaming to perfection. Plus, she’ll uncover the secrets to making your own Char Siu from scratch.

Everyday Artisan Bread

Jennifer Reyes

Demo, Vegetarian

All of this stay-at-home time has many of us baking up a storm. While longer-form bread making has its merits, Jen’s here to help you bake a delicious bread fast! She'll teach you how to make a fluffy focaccia, crusty peasant loaf, and perfect batch of buttermilk biscuits. All three can be made with a little rising time — just in time for dinner tonight!

Flavors of India: Chana Masala and Shahi Pilaf

Shama Joshi

Demo, Gluten-Free, Vegetarian

Savor a warming and aromatic Indian meal with food truck owner Shama. She’ll share her tips for working with whole spices as she builds a mouthwatering curry base for Chana Masala, a hearty vegetarian tomato and chickpea dish. To complete the meal, Shama will cook up Shahi Rice Pilaf, a “royal” take on the traditional basmati pilaf with cashews and an array of warming spices.

French Macarons

Marianna Stepniewski

Demo, Gluten-Free, Vegetarian

These little French meringue bites might just be the best sandwich cookie in the world — and they're naturally gluten-free! In this class, Marianna will guide you through easy-to-follow steps that you'll be able to recreate on your own. Master the science of meringue and learn to prepare a very merry macaron for the holiday season: Chocolate Macarons with Peppermint Bittersweet Chocolate Ganache.

Fried Chicken and Biscuits

Tiago Freitas

Demo

Though it’s easily one of the most crave-worthy foods out there, fried chicken can feel like a daunting dish to make at home. Tiago will set you up to fry with confidence as he breaks it all down, from the buttermilk marinade to the final crunchy crust. He’ll pair the Crispy Fried Chicken with fluffy Buttermilk Biscuits and Whipped Honey Butter for a mouthwatering meal.

Galette des Rois

Emma Le Dû

Demo, Vegetarian

In January, the Galette des Rois, or “King Cake” can be found in every bakery in France. Often topped with a golden paper crown, this cake is a showstopper made of puff pastry, crème patissière and frangipane, with a fève (charm or trinket) hidden inside. Bring this delightful tradition home, as Emma, a born-and-raised Breton, shows you how to make your own King Cake from scratch, from puff pastry to almond cream to final traditional decorations.

Gnocchi Workshop

Paola Albanesi

Cook-Along, Vegetarian

Join Paola for a gnocchi workshop in her home kitchen as we celebrate the Roman tradition of Giovedi Gnocchi – “Gnocchi Thursday.” Made with just a few ingredients, these fluffy potato dumplings are not only fun to shape by hand, but they cook up in a snap and can even be made in advance and frozen for a meal later in the week. Paola will show you different methods for forming gnocchi, prepare a quick and classic marinara sauce, and set you up to enjoy many gnocchi Thursdays to come!

Hand-Pulled Apfelstrüdel

Matt Bumpas

Demo, Vegetarian

When the weather is chilly, Matt craves traditional treats that come with a rich history. He'll share the techniques for one of his favorite baked goods — hand-pulled Apfelstrüdel with Lemon Crème Anglaise. Learn to craft paper-thin strüdel dough from scratch and get tips for stretching the dough to produce the customary flaky layers. Matt will pair the pastry with crème anglaise, a versatile base for dessert sauces and ice creams.

Handmade Babka

Laurie Pfalzer

Demo, Vegetarian

Beautifully braided and layered with ribbons of filling, babka is as enticing to the eye as it is delicious. Join Laurie as she bakes up Chocolate-Pecan Babka and Cinnamon-Chocolate Babka. You'll learn how to handle a simple yeast dough and create babka’s signature layers and shape. Laurie will share ideas for additional fillings and variations, inspiring you to create your own loaves of fresh-baked babka for the holiday table.

Hearty Vegan Soups and Stews

Caroline Wright

Demo, Gluten-Free, Vegan

Join Caroline Wright — a local cookbook author with a profound love of soup — as she shares some of her favorite nourishing, plant-based stews that will keep you warm and healthy through the rainy winter. Caroline will offer tips for layering seasonings, obtaining the right textures, and using spice blends as she prepares Roasted Tomato and Quinoa Soup, and Pumpkin-Coconut Soup with Curry Leaves. To round out the class, she’ll toast up crusty bread and toss together a simple side salad of dressed greens.

Holiday Bakeshop: Cupcakes and Cookies

Cam Zarcone

Ages 8 to 12, Cook-Along, Vegetarian

Budding bakers will have a chance to practice their cupcake- and cookie-baking techniques as they create adorable holiday treats. Kids will cook along with Chef Cam, learning easy but impressive decorating tricks as they turn citrus cupcakes into Coconut Snowmen. Then, they’ll get to work with royal icing and decorating sugar to create dazzling Chocolate Snowflake Cookies.

Holiday Tamales

Sarah Canul

Demo, Gluten-Free

Bring your family together for special holiday tamales! Join Sarah as she takes you step by step through the process, starting with mixing masa harina into a flawless tamale dough. Using red and green fillings to capture the spirit of the holiday season, Sarah will fill, form and steam two festive varieties: Pork with Tomatillo Sauce, and Roasted Peppers and Cheese.

Homemade Candy Workshop

Laurie Pfalzer

Demo, Gluten-Free, Vegetarian

Make your own candy canes and lollipops with guidance from an expert pastry chef! Laurie will show you how easy it is to create candy at home as you learn the techniques for cooking, coloring and flavoring poured sugar. She’ll teach you the old-world art of hand-pulling sugar to make multicolor Cinnamon Hard Candies, and Peppermint Candy Canes, and demonstrate how to pour sugar for Lemon-Lime Lollipops.

Homemade Tortillas and Chilaquiles

Sarah Canul

Demo, Gluten-Free, Vegetarian

Sarah whipped up thousands of tortillas during her time at Fonda La Catrina in Georgetown. Now, she’ll share her secrets with you! Learn how to make corn tortillas from scratch, including the techniques for obtaining the perfect, pliable texture. Then watch as Sarah prepares Chilaquiles with Salsa Roja and Black Beans. She'll serve up tips for roasting chiles, getting creative with what you have on hand, and using leftover tortillas.

Hong Kong Clay Pot Rice

Elaine Sher

Cook-Along, Gluten-Free

Bo Jai Fan (clay pot rice) is the ultimate street food in Hong Kong. This delicious one-pot wonder is traditionally served in a personal-size clay pot and topped with marinated meat that’s cooked directly over the rice. Elaine will share a twist on the dish with a family-style version that can be cooked in a large pot or Dutch oven. Start by learning to make one of the most popular flavors — Steamed Pork Clay Pot Rice, with soft-cooked eggs. Then, complete the meal with another classic Cantonese favorite: Chinese Broccoli with Oyster Sauce.

Instant Pot 201

Rachel Duboff

Demo, Vegetarian

If you're ready to venture beyond the basics on your Instant Pot cooking journey, this is the class for you. Rachel will inspire you to level up your pressure-cooking game as she talks recipe conversions and creative ways to get the most out of this miracle machine. She’ll show you how to employ the Instant Pot for more complex recipes as she prepares Lasagna and Crème Brûlée. She’ll also troubleshoot challenges, with plenty of time for Q&A.

Italian Comfort Cooking

Tiago Freitas

Demo, Vegetarian

Meatless Monday returns with a vegetarian take on a classic Roman pasta – Carbonara. This smoky, creamy Italian favorite swaps in mushrooms for pork in Tiago’s vegetarian adaptation. Carbonara is about technique, taking four ingredients and applying just the right approach to emulsify the sauce and create the final sophisticated flavor. Tiago will also serve up a Hearty Lentil and Farro Soup, packed with vegetables, so you can ladle up bowlfuls of comfort all winter long.

Italian Winter Dinner

Paola Albanesi

Cook-Along, Gluten-Free

Savor winter the Italian way as Paola walks you through an elegant dinner menu highlighting the season’s citrus stars. Add a fresh touch to a classic chicken dinner as you cook along to prepare Pollo Arrosto con Cipolle Rosse e Limone (oven-roasted chicken with red onions, lemon, rosemary and sumac). Learn to butterfly and dry brine a chicken, then bake it to tender perfection. To complete the meal, you’ll make Finocchi Gratinati all'Arancia (fennel braised with orange). Italian wine pairings complete this warming wintry repast.

Japanese Mochi Doughnuts

Marianna Stepniewski

Demo, Vegetarian

While we can't travel to Japan right now we can bring their uniquely textured doughnuts to you! In Japan "Mochi" refers to both the ingredient and texture and in this class Marianna will bring two differently mixed doughnuts to the table. First we'll explore the famous 8-point Pon de Ring style yeasted doughnut with a Strawberry glaze followed by a spiced mochi flour doughnut that we'll roll in 5-Spice Sugar. Marianna will cover preparing and proofing dough, shaping your doughnuts, and safe frying practices.

Japanese Nabe

Kanako Koizumi

Demo

Winter is the perfect time to savor good food in a cozy kitchen. Join Kanako and learn to make Nabe (“nahbay”), a family-style, Japanese, one-pot dish that is customizable and quick to cook. She’ll prepare Tsumire Nabe (ground chicken meatballs in a soy-based broth), and discuss ways to adapt and finish the nabe with udon noodles or rice. Accompanied by hot tea, nabe is a perfect cold-weather meal any night of the week.

Kids Bake Along: Pop Tarts!

Lisa Crawford

Ages 8 to 15, Cook-Along, Vegetarian

Get ready, bakers – it's pop tart time! Bake along with Lisa as she takes you through the steps to make these popular goodies from scratch. Learn to make a sturdy pastry dough, cinnamon filling and frosted and drizzled glazes for the final, festive touch. We’ll bake up Jammy Pop Tarts – pick your favorite jam for filling! – and Brown Sugar Cinnamon Pop Tarts, perfect for the holiday season.

Kids Bake Along: Santa’s Workshop

Erica Weisman

Ages 4 to 6, Cook-Along, Kid + Adult, Vegetarian

Turn your kitchen into Santa’s workshop! Budding chefs will try on the role of Christmas elves as they bake along with Erica to make delicious gifts for everyone on their list. We’ll mix, shape and bake Apple Cider Donuts, then practice our measuring skills as we assemble Hot Cocoa Kits with Marshmallows, a perfect stocking stuffer! Festive aprons encouraged.

Kids Cook: Thai Favorites

Pranee Halvorsen

Ages 10 to 15, Cook-Along, Gluten-Free

Kids can craft a restaurant favorite with Pranee’s intro to Thai cooking. Your young chefs will learn to balance flavor, practice culinary basics and try their hand at stir-frying with an expert’s guidance. On the menu: Yellow Curry Fried Rice with Pineapple and Cashews, and Tapioca Pearl Pudding with Sweet Coconut Milk.

Kids’ Cooking Club: A Trip to Italy

Paola Albanesi

Ages 10 to 15, Cook-Along, Vegetarian

Italian food is a wonderful starting point for aspiring chefs. With just a few ingredients, this Mediterranean cuisine is full of flavor and employs versatile techniques. In this after-school series, junior chefs will cook along with Paola and dig into the key steps for classic Italian dishes — from pasta to risotto and even dessert — while practicing essential kitchen skills.

Kids’ Holiday Baking Camp

Marianna Stepniewski

Ages 10+, Cook-Along, Vegetarian

Calling all experienced junior bakers! Join pastry chef Marianna to explore classic baking essentials with a holiday twist. Budding bakers will dig into a new topic each day and develop building blocks for a lifetime of scratch-made sweets as Marianna covers the ins and outs of pastry-making.

Kids’ Holiday Camp: Happy New Year!

Lisa Crawford

Ages 8 to 15, Cook-Along

Kids can join Lisa for a four-day cooking camp as they chop, sauté, bake and feast their way into the New Year. Each day, kids will cook up traditional New Year’s foods from around the world, exploring geography and honing their culinary skills as they go.

Kids’ Pie-Making Workshop

Erica Weisman

Ages 10 to 15, Cook-Along, Vegetarian

Have your future baker roll up their sleeves and get ready to bake some pie! Kids will join Erica to craft perfect pies from start to finish. They’ll learn to make classic buttery pie crust from scratch, prepare fillings, and form and bake off their creations. Both the sweet and savory sides of pie will be explored as kids put together hand pies filled with potatoes, peas and cheese, and Caramel Apple Hand Pies topped with DIY whipped cream for dessert!

Kitchen Chemistry: Angel Food Cake

Cam Zarcone

Ages 10 to 15, Cook-Along, Vegetarian

Angel food cake is extraordinary — its fabulously light and fluffy texture the result of baking science. Kids will bake along with Cam to learn the chemistry behind this unique sponge cake and whip up a puckery-sweet lemon curd to go with it.

Managing Stress with Nutrition

Marilyn Walls, M.S.

Demo

During times of stress, it’s easy to feel a loss of control. The good news is that what you eat can help support your emotional and physical health — and not just because it hits the taste buds right! Hear from nutritionist Marilyn as she discusses the interaction between our brain and GI tract while we’re experiencing stress or anxiety. She’ll explore the ways that food and botanicals can affect our mood, including which foods to eat and why.

Northwest Shellfish

Tiago Freitas

Demo

Shellfish can seem intimidating, but their elegant presentation and delicate flavors are surprisingly simple to prepare! Tiago will share two fabulous ways to make the most of mollusks. He’ll cover selecting and cleaning clams and mussels before cooking up Beer-Steamed Clams with Chorizo and Poblanos, and Moules a la Marinières — a classic French dish with white wine and leeks. You’ll be set for a future of shellfish success!

Not-So-Basic Biscuits

Marianna Stepniewski

Cook-Along, Vegetarian

Bake along with Marianna to craft two creative, modern takes on the classic buttermilk biscuit. She'll guide you through biscuit essentials as she makes dough using the lamination method and adds a fresh twist to the traditional fluffy biscuit. Bake up sweet and savory varieties with Pimento Cheese Biscuits and Berry-Cornmeal Biscuits, and finish on a sweet note as you learn to make Salted Honey Butter to serve alongside them.

Paella Party!

Marianna Stepniewski

Cook-Along, Gluten-Free, Vegetarian

Bring the flavors of Spain home as you cook along with 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 makes paella famous. To top it all off, you’ll prepare a Spicy Garlic Sauce to pour over your paella, along with a soft-set Spanish Crema Catalana to enjoy afterward.

Pierogis for the Holidays

Marianna Stepniewski

Cook-Along, Vegetarian

Celebrate the season with a Polish holiday favorite — scratch-made pierogis! Marianna will cover each element, from crafting the dough and fillings to cooking and storing the dumplings. You’ll learn how to make traditional Cabbage, Sauerkraut and Mushroom Pierogis; as well as Orange and Farmer's Cheese Sweet Pierogis with Spiced Cranberry Compote.

Portuguese Egg Tarts and Crema Catalana

Tiago Freitas

Demo, Vegetarian

Add a new technique with an Iberian flare to your dessert repertoire. Tiago will show you how to prepare his favorite childhood treat — traditional Portuguese egg custard tarts known as Pastéis de Nata. He’ll cover the key methods for crafting the dough and custard base before demonstrating how to assemble and bake the tarts to perfection. You’ll also learn how to make Spanish Crema Catalana, a regional take on classic crème brûlée that comes together in just 20 minutes!

Russian and Jewish Dumplings

Irina Vodonos

Cook-Along

Growing up in Russia in an Ashkenazi Jewish family, Irina enjoyed foods from both cultures prepared by her mother and grandmother. This class showcases both sides of her heritage through two versions of meat-filled dumplings. Using the same dough, cook along with Irina to prepare Siberian Beef and Pork Pelmeni — tiny dumplings served with butter and sour cream — and Jewish Beef and Caramelized Onion Kreplach, served in broth with fresh dill. Learn to shape, fill, cook and serve these dumplings for a satisfying December feast.

Sicilian Culinary Tour

Frankie Cannata-Bowman

Demo

Join Frankie for a trip to the island of Sicily where you’ll discover a culinary culture shaped by Italian and Mediterranean influences. Drawing on her own Sicilian heritage, Frankie will walk you through two classic dishes that will warm you up this winter: Sfincione (Sicilian pizza) with onions, tomatoes and sheep’s milk cheese; and Cotechino con Lenticchie (lentils with Cotechino sausage, pork and herbs).

Solstice Celebration

Frankie Cannata-Bowman

Demo

As the winter solstice approaches, we have an opportunity to celebrate a time of renewal and self-reflection during the season of gratitude. Rejoice in the festival with a proper winter solstice meal featuring seasonal flavors. Frankie will prepare beautifully hued Swedish Saffron Buns and succulent Pomegranate Roasted Chicken. She’ll also whip up a warming, aromatic Mulled Wine for a festive finish.

Steak Night At Home

Herschell Taghap

Demo

Chicagoan Herschell loves going to an old-school steakhouse during the holidays. With his guidance, you can recreate that experience at home. He’ll start by demonstrating Kale Caesar with Lemony-Garlic Shrimp, which includes a scratch-made dressing. Then, Herschell will tackle all things steak, from choosing and storing ribeye to cooking it to different levels of doneness in a cast-iron skillet. To top it off, he’ll talk steak sauces and whip up an effortless Béarnaise Sauce. Plus, you’ll discover how to batch cocktails as Herschell prepares a classic Manhattan for the finishing touch — or to sip while you cook!

Swedish Meatballs

Tiago Freitas

Cook-Along

Dating back to the 1700s, Swedish meatballs — or köttbullar — are considered by many to be the Scandinavian country’s national dish. Cook along with Tiago to make them and their signature accompaniment — Creamy Gravy. He’ll also walk you through a hearty side dish of Whipped Potatoes for a complete meal that’s made for chilly days.

Taste of Korea: Bibimbap

Tiago Freitas

Demo

Korean food is unique, colorful and full of flavor. Let Tiago guide you through the creation of one of his very favorite Korean dishes — bibimbap. This rice bowl is topped with vegetables, a fried egg and kimchi. Discover how to build your own bibimbap, from the perfectly cooked rice base to the aromatic vegetable toppings. To speed up the process, Tiago will show you how to make Quick Cucumber Kimchi to finish off your Beef Bibimbap with a Fried Egg.

Taste of Nigeria

Lilian Agih Ryland

Demo, Gluten-Free

Join Lilian for an introduction to authentic Nigerian cooking. Since moving to Seattle in 2014, Lilian has dedicated her time to sharing the flavors of Nigeria and West Africa with food lovers everywhere through her food company, Naija Buka. In this class, she’ll show you how to prepare an essential sauce base of tomatoes, peppers and onions that characterizes Nigerian cooking. Then, Lilian will cook up two hearty dishes for the winter season: Spicy Grilled Chicken and Nigerian Stew, made with goat meat and traditionally served with white rice on special occasions.

Taste of Portugal

Tiago Freitas

Demo, Gluten-Free

Join Tiago and discover two iconic Portuguese dishes inspired by his father’s cooking. He’ll show you how to build the traditional Caldo Verde, or Portuguese Green Soup with Kale and Potatoes, from stock to finish. Then, Tiago will prepare Carne de Porco à Alentejana, a dish that marries two culinary staples of Portuguese cuisine — pork and seafood. He’ll create the signature pork marinade with white wine, coriander and garlic before finishing the dish with steamed clams and fried potatoes.

Thai Favorites at Home: Phad See Ew

Pranee Halvorsen

Demo, Gluten-Free

Take home the secrets to authentic Thai cooking! With infinite insight from her childhood in Thailand, Pranee will teach you how to build and balance sweet, sour, salty and spicy flavors. You’ll learn how to use these pillars of taste as a base for Phad See Ew and Phad Kee Mao, with a dessert of Sticky Rice with Mango. Plus, Pranee will show you how easy it is to make rice noodles from scratch!

The Art of the Omelet

Tiago Freitas

Demo, Gluten-Free

Omelets are one of the most versatile dishes and exist in different forms in many cultures around the world. They’re also one of Tiago’s favorite things to cook. Join him as he shares his omelet know-how, from creating the characteristic golden brown sides of an American omelet to achieving the elusive texture of a proper French omelet. Learn to cook up three variations: Classic French Rolled Omelet with Chives; Omelet with Mushrooms, Kale and Goat Cheese; and a Diner-style American Ham and Cheese Omelet.

The Culinary Institute of America's Cioppino

Tiago Freitas

Demo

Expand your seafood savvy with fish fan Tiago. He’ll bring you up to speed with a dish that highlights the Pacific Northwest’s seafood bounty using scallops, shrimp and mussels. Learn to make Cioppino — an Italian-American, tomato-based, seafood stew hailing from the wharfs of San Francisco. Tiago will build the soup base, demystify seafood cookery and show you how to create garlic croutons, the perfect crunchy topper.

The Great Cookie Bake

Lisa Crawford

Cook-Along, Vegetarian

The holiday season conjures memories of warm kitchens, flour-dusted counters and tantalizing aromas. For Lisa, it also means day-long, cookie-baking adventures rooted in the traditions of Swedish holiday Fika. Join Lisa for a family-friendly bake-along as she shares some of her favorite treats from the great cookie bakes of her childhood: Spritz Lemon Cookies with Sprinkles; Grandma's Filled Cookies with Raspberry Jam; Russian Tea Cakes; and Pepparkakor — a crispy, slightly spicy Scandinavian cutout cookie.

The Well-Built Cake

Laurie Pfalzer

Demo, Vegetarian

Have your cake and make it beautiful, too! Pastry chef Laurie will walk you through the steps of creating a well-built cake that looks as good as it tastes. Starting with prebaked chocolate and white cakes, Laurie will show you how to transform the cake base into a finished product with straight sides, a flat top and easy-but-elegant décor. Discover how to make and color Swiss buttercream, split cakes into layers for construction, and decorate using a palette knife for abstract and simple floral details.

The World of Dumplings: Empanadas and Mandu

Tiago Freitas

Demo

Discover a whole new world of dumplings! Tiago will walk you through the process for crafting these doughy delights from two regional cuisines that are similar yet distinctly different — Argentina’s Beef Empanadas and Korea’s Kimchi Mandu. Learn to make the doughs, take on two styles of crimping and closing, and finally cook them to perfection. If you ask us, dumplings truly are the great unifier.

Treats for the Holidays

Lisa Crawford

Ages 4 to 7, Cook-Along, Kid + Adult, Vegetarian

The holidays are a wonderful time to get creative in the kitchen! Young bakers will cook along with Lisa as they learn to mix, roll and shape Classic Sugar Cookies, then decorate them with colorful homemade Fabulous Frosting. We’ll continue the baking fun as we prepare Thumbprint Cookies, with festive filling choices. Little chefs can munch their homemade treats after class, or package them up for holiday gifts!

Turkish Holiday Cookies

Pinar Ozhal

Demo, Vegetarian

Explore the holiday traditions of the Middle East and Northern Africa as Pinar prepares traditional cookies popular throughout these regions and in her homeland of Turkey. She’ll share how to make Mamul cookies with rosewater, nuts and dates using what you have on hand to create a beautiful final product. Pinar will also create Çatlak Kurabiye, or Ghoriba, a naturally gluten-free delight with pistachios and orange blossom water.

Turkish Winter Favorites

Pinar Ozhal

Demo, Vegetarian

Pinar will introduce you to one of the most popular cold-weather foods from the Black Sea region of Turkey — Peynirli Karadeniz Pidesi. Cousin to the famous Georgian Khachapuri, this filled flatbread is made from yeasted dough, gently hand-rolled to create a boat shape, and adorned with a savory cheese and egg filling. You'll learn to form, fill and bake the dough, then prepare Mercimek Çorbası (Red Lentil Soup) and Taze Ot Salatası (Fresh Herb Salad) to accompany your pidesi.

Ukrainian Dumplings

Marianna Stepniewski

Demo, Vegetarian

There’s just something about dumplings that can’t be beat! Join Marianna for a wintry cook-along, inspired by her Eastern European heritage. Cozy up with two stuffed savory delights: Beet and Farmer's Cheese Verenyky; and Roasted Carrot, Caramelized Fennel and Caraway Pelmeni. Marianna will make dough from scratch, caramelize and roast vegetables for the fillings, and show you how to form them all by hand.

Vegetarian Holiday Table

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

The feasting season is upon us! Whether you’re preparing to cook for two or a few, you want a holiday spread that will appeal to everyone at the table. Birgitte will demonstrate how to prepare a creative and nourishing main course that’s suited for a vegetarian, vegan or grain-free diet: Wild Mushroom and Hazelnut Loaf paired with a colorful Fig-Balsamic Roasted Beet Salad with Toasted Pecans.

Vietnamese Pho at Home

Pranee Halvorsen

Demo, Gluten-Free

Did you know that your favorite pho restaurant could be your own kitchen? Pranee is here to show you how to simmer up the quintessential Vietnamese noodle soup at home from stock to finish. You’ll learn to make a full-flavored and perfectly seasoned beef broth for Pho Bo, and discover how to prepare the soup ingredients and toppings. Pranee will also put together Gai Cuon (Summer Rolls) with Hoisin-Peanut Dipping Sauce.

Winter Citrus Marmalades

Marianna Stepniewski

Cook-Along, Gluten-Free, Vegan

Cook along with Marianna as she teaches you how to transform winter’s sweeter-than-sunshine citrus into delectable Seasonal Citrus Marmalades. Using the best fruit of the season, you’ll learn the perfect fruit-to-sugar ratio, take on creative ways to flavor your preserves and get answers to common questions that arise when learning to can at home. Marianna will break down the basic principles, safety, ingredients and equipment to give you confidence while canning.