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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A Northwest Spring Celebration

Tiago Freitas

Cook-Along

Celebrate the freshness of spring by bringing Northwest flavors to your table. Learn how to properly prepare and sear fish as Tiago guides you through Pan-Seared Black Cod with Mint Pesto. You’ll then make the most of local, peak-season produce with an asparagus salad topped with crunchy walnuts and creamy goat cheese.

A Trip to Thailand: 5-Day Kids’ Camp

Pranee Halvorsen

Ages 8 to 15, Cook-Along, Gluten-Free

Junior chefs will explore their favorite Thai dishes with expert guidance from Pranee. She’ll demonstrate how quick and easy it is to cook food from her homeland, building confidence in the kitchen while sharing techniques for authentic Thai cooking. Along the way, kids will learn basic knife skills, the secrets of stir-frying, and tricks for balancing the sweet, sour, salty and spicy flavors that Thai cuisine is known for.

A Vegetarian Adventure: 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along, Vegetarian

It’s easy to love veggies when you’re cooking along with Ami! Kids will learn how to make vegetables the star of dinner and dessert. As they dig into ways to make veggies shine, budding chefs will practice essential kitchen techniques that they will use for a lifetime, such as knife skills and safety, and will learn how to use their kitchen intuition to season their dishes.

Asian Market Cooking

Pranee Halvorsen

Demo

Fill your basket with vegetables from local Asian markets and use them with confidence. From selecting and storing to prepping and cooking, Pranee will share everything she knows about these market finds along with tips for perfecting her favorite recipes. She’ll introduce you to gai lan — an Asian green with thick stems and florets — which works wonderfully in Phad Khana Nammun Hoi (stir-fried gai lan with oyster sauce). You’ll also learn how to make stir-fried prawn egg noodles, known as Phad Mee Hokkien, served with Choy Sum and Som Tum (green papaya salad with lime-peanut dressing).

Ask a Farmer: PNW Vegetable Gardening

Sarah Cassidy

Lecture

All you need is seeds, sun, soil and spring to grow like a pro! Join Sarah, organic farmer and educator of 20+ years for a PNW gardening primer. She’ll walk you through the basics of starting your spring food garden, sharing her essential tips for a bountiful harvest. Learn how to care for your living soil, choose the right seeds and starts, and coax along hot crops in our cool Northwest climate. Bring your questions – the class will include a live Q+A!

Baking Around the World: 5-Day Kids’ Camp

Erica Weisman

Ages 8 to 15, Cook-Along

Get your measuring cups, rolling pins and spatulas ready because we are taking a baking trip around the world! Join Erica as you mix, whip and knead your way through some of her favorite international dishes. Future bakers will visit a new country each day, discovering a variety of cooking techniques at each destination.

Baking Bootcamp – Batter Up! 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

Junior cooks will join Lisa for five days of baking with batters! Cook along as we make pancakes, muffins, quick breads, cupcakes and crepes - each of these tasty treats employs different fundamental baking techniques, but they all begin with a batter. Learn what makes each one unique, discover baking science and get ready to be a batter champ!

Baking Bootcamp – Working with Dough: 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

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.

Balinese Table

Pranee Halvorsen

Demo

With visions of pristine beaches and crystal-clear oceans, Bali may feel like a faraway destination. Now, you can enjoy the flavors of Bali from your home kitchen with Pranee. She’ll share the essential flavor profiles and ingredients of Indonesian cooking in the Balinese countryside with her favorite dishes: Sate Lilit Ayam (minced chicken grilled on bamboo sticks), Jukut Urab (coconut and snake bean salad), and Kering Tempe (fried tempeh with sweet and spicy glace).

Brazilian Bites

Tiago Freitas

Cook-Along, Gluten-Free

Tiago cherishes his childhood years in Brazil for many reasons, but especially for the food. In this class, you’ll cook along with him to create two iconic Brazilian finger foods. First up is Brazilian Cheese Bread — known as Pão de Queijo — paired with a cilantro aioli. This naturally gluten-free bread is made with cassava flour and characterized by its satisfying crunchy exterior and soft, chewy middle. For a sweet treat, you’ll also prepare Brigadeiros — rich and velvety chocolate truffles topped with sprinkles that hail from Rio de Janeiro.

Burmese Cooking

Pranee Halvorsen

Demo, Gluten-Free

Burmese cuisine reflects the diverse cultural and ethnic traditions of Myanmar with influences from India, China and Thailand. Explore the richness of Burmese cooking as Pranee makes two popular dishes, and discusses their key characteristics and flavors. She’ll make a unique, traditional salad, Laphet Thoke (fermented tea leaf salad with nuts and seeds, served on a wild pepper leaf), followed by Mandalay Mouti Thoke (chicken curry with thick rice noodles and hard-boiled egg).

Cast-Iron Cooking

Tiago Freitas

Demo

Cast-iron cookware has been a mainstay in kitchens for hundreds of years, and for good reason! After mastering a few simple tricks for using and maintaining your cast iron, you’ll be set for a lifetime of incredible meals. Discover iron’s versatility for all kinds of dishes — even baked goods — as Tiago prepares Skillet Chicken with Tarragon Cream Sauce, and Mixed Berry Cobbler with Homemade Whipped Cream. A properly cared for, well-seasoned, cast-iron pan will yield wonderful meals for generations.

Chicken Fundamentals

Tiago Freitas

Demo

There's a lot to love about chicken and many creative ways to cook it! Build a solid foundation in all things chicken with Tiago’s guidance. He’ll start at the beginning by demonstrating how to break down a whole bird. Then, he’ll show you how to expertly utilize the light and dark meat to make the most of both. He’ll serve up Pan-Seared Chicken Breast topped with Beurre Blanc — a rich and versatile, emulsified butter sauce. For a zesty finale, learn how to fry the legs and thighs to make Nashville Hot Chicken, which is marinated and finished with a spicy oil.

Cooking with Ricotta

Jennifer Reyes

Demo

Embrace the magic of ricotta to turn dinner into a one-bowl meal! Jen will share her secret for making quick and easy weeknight dishes that would feel right at home in your favorite restaurant. Using unique sauce techniques and plenty of vegetables, she’ll prepare Herby Ricotta Dumplings with Reduced Chicken Stock and Spring Vegetables; and Rigatoni with Ricotta, Sausage and Broccoli.

Cream Puffs!

Erica Weisman

Ages 8 to 12, Cook-Along, Vegetarian

What gives French pastries their trademark puff? A versatile dough with a fun name: pâte à choux! While practicing fundamental French baking techniques, junior bakers will join Erica to make light and fluffy French cream puffs from basic choux pastry to the sweet vanilla pastry cream filling. Bon appétit!

Culinary World Tour: 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

Embark on a virtual culinary world tour! Junior chefs will cook along as they explore cuisines from Morocco to France to Ethiopia while learning classic techniques and kitchen skills. They’ll delve into the different flavor profiles that define these diverse cuisines and try their hand at the unique preparations found around the world.

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 them to perfection. Plus, she’ll reveal the secrets to making your own Char Siu from scratch.

Do-It-Yourself Baker: 5-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along, Vegetarian

Bake the most of their summer break! In this cooking camp, budding bakers will dig into the building blocks of some of their favorite treats. Kids will bake along with Cam as she guides them through skills that encourage kitchen creativity, including proper measuring techniques, baking science and developing their intuition. By the end of the week, they’ll have the confidence to do things their own delicious way.

Eat the Rainbow: 4-Day Kids’ Camp

Erica Weisman

Ages 8 to 15, Cook-Along, Vegetarian

We’ll take our cue from the rainbow this week, by taking a colorful cooking adventure. Each day we’ll cook with ingredients of a different color, from Red Sauce Pizza to Blueberry Scones. But it’s not just about the color – as aspiring chefs cook along with Erica, they’ll explore kitchen fundamentals, discover new flavor combinations and practice cooking techniques from different cultures.

European Bakeshop: 5-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along

Send your baker-in-training on a European baking vacation, all from your own kitchen. Cam will walk kids through classic techniques for stirring, mixing and whisking while touring some of Europe’s beloved pastries. They’ll leave class a better baker — and eat the results too!

Exploring the World through Food: 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

Embark on a virtual culinary world tour! Junior chefs will cook along as they explore cuisines from across the globe while learning classic techniques and kitchen skills. They’ll delve into the different flavor profiles that define these diverse cuisines and try their hand at the unique preparations found around the world.

Fairy-Tale Kitchen: Stone Soup

Cam Zarcone

Ages 4 to 6, Cook-Along, Vegetarian

Welcome to the Fairy-Tale Kitchen! Budding cooks will work alongside an adult to create a delicious Springtime Vegetable Stracciatella Soup, loaded with a custom mix of vegetables and tiny Passatelli (Italian egg and Parmesan dumplings). When the soup is finished, sit back with your little one and enjoy a cozy bowl while Cam shares her favorite version of the old tale, "Stone Soup."

Feeding Your Microbiome

Michelle Babb, M.S., R.D., C.D.

Cook-Along, Gluten-Free, Vegan

Nutritionist Michelle will guide you on a deep dive into your microbiome — the community of organisms that protects your body against germs, influences your metabolism, and makes use of essential vitamins and nutrients. Michelle will bring you up to speed on how to restore the natural rhythm of your microbiome, cultivating a healthy environment with plenty of fiber, pre- and probiotics, and a variety of plant-based foods. Put this approach into practice as you cook along to make Crimson Beets and Purple Cabbage Kraut along with Silky Sunchoke and Celeriac Soup.

Flavors of Iran

Omid Roustaei

Demo, Gluten-Free

Dig into the rich and aromatic flavors of Iran’s cuisine with expert guidance from Omid, who was born and raised in Tehran. He’ll introduce you to the key elements of Persian cooking and share stories as he prepares Khoresh Bamieh (beef and okra stew in a tangy tomato sauce). To round out this dish, Omid will make Persian Saffron Rice and demystify the process for achieving the coveted, crispy Tahdig.

Food as Medicine: Stress and Nutrition

Marilyn Walls, M.S.

Lecture

After long months of stress and health challenges, our bodies may need assistance in recovering. In this lecture-style class, you’ll hear from nutritionist Marilyn as she discusses the interaction between the foods we eat and our immunity and brain health. She will uncover how our food choices can be a form of self-care and how to create positive pathways for repair and growth by supporting our mental and physical functions through diet. Bonus recipes will be provided.

Fresh Pasta Workshop

Tiago Freitas

Cook-Along

Handmade pasta can seem intimidating, but it’s more approachable than you think. Cook along with Tiago in this lively pasta workshop as you learn to make two hand-shaped varieties — no pasta machine required! Tiago will lead you through mixing, kneading and rolling the dough for Fresh Tagliatelle Carbonara. You’ll also get a lesson in grilling zucchini for a satisfying side salad to round out your meal.

Global Candy Shop

Cam Zarcone

Ages 8 to 11, Cook-Along, Vegetarian

Let your child explore the world through its sweet treats! In this class, Cam will guide young confectioners in practicing their candy-making skills. They’ll learn how to craft two simple yet delicious delights: Coconut Ladoo (Indian coconut balls) and Kadorei Shokolad (Israeli chocolate cookie truffles.)

Gluten- and Dairy-Free Spring Celebration

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

If you think dairy-free meals can’t be decadent, join Birgitte as she guides you through the steps to craft a creamy Cauliflower Risotto with Roasted Mushrooms and Grilled Asparagus. To take this seasonally inspired classic over the top, you'll also learn how to make vegan ricotta using almonds!

Growing Healthy Tomatoes from Start to Harvest

Sarah Cassidy

Lecture

Farmer Sarah will reveal the secrets to growing healthy, prolific and tasty tomatoes in our unpredictable Pacific Northwest climate. Learn how to select the perfect tomato for almost any location and get tips on pruning, trellising and proper "dry farming" methods. You’ll be on your way to growing amazing tomatoes, and lots of them!

Hand-shaped Fresh Pasta

Tiago Freitas

Cook-Along, Vegetarian

Handmade pasta can seem intimidating, but it’s easier and more approachable than you think. Cook along with Tiago in this lively pasta workshop as you learn to make two hand-shaped varieties — no pasta machine required! The dough comes together with just semolina and water, and the pasta can be formed using your hands and a butter knife. Tiago will lead you in whipping together a couple quick sauces to accompany your fresh pasta, resulting in two distinct dishes: Orecchiette with Lemon and Asparagus, and Cavatelli with Mushroom Cream Sauce.

Handmade Chinese Dumplings

Elaine Sher

Cook-Along

Ever-popular Chinese dumplings are easier to make at home than you think! Beginning with scratch dumpling dough, Elaine will break down all 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, mix a traditional marinade for the filling, and master the best techniques for a perfectly panfried final product.

Indian Favorites: Butter Chicken

Shama Joshi

Cook-Along, Gluten-Free

Take a culinary trip with former food truck owner Shama to discover Indian cuisine favorites. As you cook along, she’ll share tips for crafting the always popular Butter Chicken, made with tender chicken thighs and a creamy curry sauce. You can’t have Butter Chicken without rice, so Shama will show you how to prepare Rice Pilaf with Green Peas to complete this savory tour of India.

Instant Pot 101

Rachel Duboff

Demo, Gluten-Free, Vegetarian

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 making stock and working with dry rice and beans as Rachel makes Spring Risotto with mushrooms, asparagus and peas; and a Minestrone soup with Dandelion Pesto.

Intro to Italian Cooking: 5-Day Kids’ Camp

Paola Albanesi

Ages 8 to 15, Cook-Along

Made with flavorful ingredients and versatile techniques, Italian cuisine is a wonderful starting point for aspiring chefs. In this, 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.

It’s So Easy: Shrimp!

Nancy Leson

Demo

Seattle food writer and KNKX food commentator Nancy Leson is here to simplify dinner with three quick and delicious ways to up your shrimp-loving ante. In this class, she’ll discuss buying, shelling and cleaning shrimp, and why you should always keep a pound (or two!) of frozen shrimp on hand. You’ll learn the steps for making Spanish-Style Garlic Shrimp; Korean Shrimp with Zucchini Pancakes; and Old Bay Shrimp Cakes.

Italian Beef Braciole

Jennifer Reyes

Demo

Jen’s Sicilian nonna made her version of Italian Braciole — a slow-braised beef dish simmered in a hearty tomato sauce — once a year. Now, Jen is passing those secrets on so that you can recreate this hearty classic in your own kitchen.

Kids’ Cooking Club: A Trip to Italy

Paola Albanesi

Ages 10 to 15, Cook-Along

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.

Kitchen Chemistry: Springtime Brunch

Cam Zarcone

Ages 12 to 15, Cook-Along, Vegetarian

Feed their curiosity with brunch! Young kitchen chemists will learn about the science of eggs and emulsions as they prepare a festive springtime menu: Oven-Baked Brown Sugar French Toast with Strawberry Compote, and a simple salad tossed in a classic vinaigrette.

Magic in the Kitchen: 5-Day Kids’ Camp

Erica Weisman

Ages 8 to 15, Cook-Along

Transport your kid to their favorite wizarding world as they whip up a little kitchen magic. In this class, Erica will teach young sorcerers the science behind baking and cooking fundamentals and her tricks for them. As they craft their concoctions, kids will practice knife skills, proper measuring techniques, seasoning, mixing and kneading.

Making Perfect Mochi

Elaine Sher

Demo, Gluten-Free, Vegan

Mochi is a popular dessert in Asia, best described as a sweet rice dough that comes with a wide array of fillings. Elaine will share her mom’s secrets for fabulously fluffy mochi that stays soft for days as she makes Mochi with Red Bean Paste. You’ll learn to mix the dough traditionally, but Elaine will also show you her time-saving hack! From there, she’ll demonstrate how to easily wrap the mochi and incorporate different flavors and ingredients — from fruit to ice cream — for a personal twist.

Mastering Grass-fed Beef with Jason Wilson

Jason Wilson

Demo

Grass-fed beef is a wonderful alternative to grain-fed cattle; but, it can be tricky to cook due to its leanness. Join Chef Jason Wilson as he discusses several cooking, marinating and tenderizing methods to make grass-fed beef shine. Using 100 percent grass-fed beef sourced from Thousand Hills, ranchers dedicated to regenerative agriculture, he’ll prepare Spice Seared New York Steak with Kim-Chee Cauliflower Fried Rice and Seared New York Steak with Potato, Dried Tomato and Green Garlic Salad.

Mastering Maqluba

Zozan Shamdeen, Sheelan Shamdeen

Demo, Gluten-Free, Vegan

A layered tower of rice and vegetables flipped upside down when served, Maqluba is an impressive one-pot dinner dish popular throughout the Middle East. For Kurdish-American sisters Zozan and Sheelan, Maqluba holds a special place in their hearts as the centerpiece of family weekend dinners. In this class, they’ll cover the techniques required to layer, flavor and flip the Maqluba as they share stories from their family’s culinary traditions. For a bright side dish, they’ll prepare Kurdish Pomegranate Salad with seasonal vegetables.

Mediterranean Journey: 4-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along

The cuisines of the countries bordering the Mediterranean Sea are known for their fresh ingredients and bold spices. Junior chefs will cook along with Cam and learn how to make some of the most well-known dishes of the region. They’ll chop, simmer, roll and bake as they learn fundamental skills for a lifetime of success in the kitchen.

Mediterranean Journey: 5-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along

The cuisines of the countries bordering the Mediterranean Sea are known for their fresh ingredients and bold spices. Junior chefs will cook along with Cam and learn how to make some of the most well-known dishes of the region. They’ll chop, simmer, roll and bake as they learn fundamental skills for a lifetime of success in the kitchen.

Members-only Event: Northwest Favorites with Lynne Vea

Lynne Vea

Demo, Members-only

One of our most beloved chefs is back for one night! PCC Culinary Innovation Manager Lynne Vea is returning to the virtual classroom for an exclusive members-only event. Treat yourself to an experience with this one-of-a-kind class. Lynne will show you how to make satisfying dishes starring amazing Pacific Northwest ingredients, including tangy chèvre and earthy asparagus. As a special guest, PCC Wine Guy Jeff Cox will share the perfect pairings to complement this incredible spring meal.

Mexican Churros from Scratch

Tiago Freitas

Demo

Fried to perfection and rolled in cinnamon sugar, Mexican Churros are hard not to love. Tiago first tried these sweet and crispy treats in Mexico City, and now he’s bringing them to your kitchen. Tiago will show you how to make the batter and safely fry your pastry before finishing it with Bittersweet Chocolate and Chile Sauce; and authentic Cajeta — a decadent Mexican goat milk caramel.

Middle Eastern Kitchen: 5-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along

The Middle East is full of unique flavors and cooking techniques, and Cam is here to introduce them to young chefs! They’ll cook along and learn about the diverse foods and traditions that have been passed down through centuries. Kids will kickstart their palates by learning to season dishes using spices that are unique to each region and pick up lasting skills along the way, such as proper knife handling and kitchen safety.

Mother's Day Macarons

Marianna Stepniewski

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

These little French meringue cookies might just be the best sandwich cookies in the world — and the perfect way to celebrate Mother’s Day! Learn how to master the art of the macaron alongside your pastry-chef-in-training as Marianna shares the science behind the French techniques. She’ll cover how to perfect the cookie’s meringue base, craft silky-smooth buttercream, and assemble an elegant final product.

Nancy’s Asian Food Favorites

Nancy Leson

Demo

Nancy loves Asian cuisines more than any other, finds inspiration in Asian restaurants and cookbooks, and cooks across culinary cultures at home. Here, she’ll share some of her favorite Asian foods, convinced that once you taste them, you'll also consider these recipes part of your kitchen classics. She’ll make Vietnamese Chile Garlic Chicken Wings; Nate's Thai-style Kimchi; and Spicy Ginger Rice.

New York-style White Pizza

Tiago Freitas

Demo

Take a bite of New York without leaving the Northwest. Tiago will show you how to recreate a proper New York slice starting with its signature thin, crispy crust. He’ll cover mixing and stretching dough, and demo how to work with a pizza stone and peel to craft your own white pizza with a creamy ricotta base. Tiago will also share his twist on a carbonara pizza with crispy bacon and eggs.

Pancakes Around the World: 5-Day Kids’ Camp

Cam Zarcone

Ages 8 to 15, Cook-Along

Cultures all around the world have their own versions of pancakes. Cam is here to introduce junior chefs to some new varieties of their favorite breakfast food — both sweet and savory! They’ll spend the week mixing, whipping and flipping their way from country to country.

Plant-Based Super Burgers

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Discover plant-based burger bliss! Birgitte will demonstrate a patty that not only tastes delicious but actually stays together, making it easy to bake, fry or grill. She’ll even put a superfood spin on the classic nosh with seeded patties; gluten-free, sourdough buns; and a fermented relish.

Quiche Feast

Emma Le Dû

Demo

With its flaky crust and delicate custard filling, quiche can be daunting to make at home. Emma is here to guide you through an exploration of this French classic with two takes, including a traditional crust and a gluten-free buckwheat crust. She’ll start by crafting the time-honored Quiche Lorraine and show you how to mix it up with a couple variations: Quiche with Leek, Goat Cheese and Bacon; and Quiche with Blue Cheese, Pear and Thyme.

Quick Fish Dishes

Jennifer Reyes

Demo

Shake up your weeknight dinners with quick and easy fish dishes! Jen will teach you the ins and outs of cooking fish, including deboning. She’ll demonstrate two elevated dinners: Crispy Whole Trout with Spiced Yogurt Sauce; and Citrus and Panko-Crusted Baked Halibut.

Ravioli di Pesce

Paola Albanesi

Demo

Get ready to revel in ravioli! Paola has dreamed up an elegant menu to freshen your spring table. She’ll walk you through the steps for crafting Ravioli di Sogliola e Gamberi al Burro en Erbe (sole and shrimp ravioli with butter and fresh herbs). You will learn everything from making silky pasta dough from scratch to constructing your raviolis to building a luxurious butter sauce.

Road Trip USA: 5-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

Future chefs travel across the U.S. without leaving their own kitchen! Students will spend five days cooking along with Lisa, diving into fun and flavorful dishes, from Hawaiian Teriyaki Chicken to Southern Hoppin’ John to Whoopie Pies from New England. They’ll learn foundational cooking techniques, try their hand at classic regional dishes and gain confidence in the kitchen.

Secrets of Shakshuka

Tiago Freitas

Cook-Along

Literally translated to “all mixed up,” Shakshuka is the perfect way to mix up your breakfast-for-dinner night. In this cookalong, Tiago will show you how to gently poach eggs and build this dish’s traditional smoky flavor profile before finishing the meal with a quick Shiraz Salad of cucumber, tomato and mint.

Senegambian Cooking

Oumie Sallah, Adama Jemmeh

Demo, Gluten-Free

Join Adama and Oumie, sisters and co-owners of Afella Jollof Catering, for an introduction to Senegambian cooking. They’ll share stories and unpack the culinary and cultural history of this West African region as they prepare two signature dishes. First up is Mafe, a mouthwatering peanut- and tomato-based stew that can be made with meat, fish or vegetables. To complete the meal, they’ll also prepare Jollof Rice, a popular one-pot rice dish.

Spanish Tapas

Tiago Freitas

Demo

Tapas is a tasty tradition that we all can 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 classic Tortilla Española with Garlic Aioli, then take on Gambás al Ajillo (garlic shrimp) and Sardine con Tomate. Complete the tapas experience with recommendations for Spanish wine pairings.

Spring and Egg Rolls

Erica Weisman

Cook-Along

Spring rolls are always in season! Cook along with Erica as you learn how to recreate this restaurant favorite at home. You’ll craft two versions — Oven-Baked Egg Rolls (with veggies and noodles) and Fresh Spring Rolls (with shrimp, fresh veggies and noodles) — along with sweet chili and citrus-soy sauces.

Spring Mediterranean Cooking

Pinar Ozhal

Demo, Gluten-Free, Vegetarian

Celebrate the arrival of spring and all of its green bounty with Pinar as she shares some of her favorite Mediterranean dishes for the season. First up, you’ll learn how to make stuffed artichokes packed with flavor using rice and fresh herbs. To round out your spread, Pinar will demonstrate just how easy it is to make a chilled yogurt soup featuring cucumber, dill and garlic.

Spring Picnic Bento

Kanako Koizumi

Demo

Spring is a very special time of year in Japan — cherry blossoms bloom and picnics abound! Kanako will show you how to prepare a bento meal, perfect for enjoying under Seattle’s cherry trees on a park outing. She'll cover the basics of assorting the five food colors into aesthetically arranged dishes and share key bento cooking techniques. Kanako’s bento will include Baked Chicken Karaage; Salmon Edamame and Cherry Blossom Rice; a perfectly rolled Tamagoyaki (omelet); and crunchy Cucumber Mustard Pickles.

Springtime in Italy

Paola Albanesi

Cook-Along, Gluten-Free

Create a spring-inspired Italian feast as you cook along with Paola. She’ll show you how to make zucchini shine in a risotto with shrimp and fresh herbs. You’ll also roast asparagus and whip up a lemon-sage vinaigrette for a bright, seasonal salad. For dessert, Paola will craft the ultimate springtime treat — Rose-Scented Panna Cotta with Strawberries and Pistachios.

Surf and Turf

Tiago Freitas

Cook-Along

Surf and turf may conjure up images of elegant steakhouses and white linens, but it’s just as easy to make in your own kitchen with Tiago as your guide. Learn the ins and outs of grilling steak and shrimp as you master Grilled Ribeye Steak with Garlic Prawns. Complete the meal by whipping up your own dressing for a Grilled Caesar Salad.

Swedish Baking

Lisa Crawford

Demo, Vegetarian

Slow down and savor the moment as Lisa introduces to you the Swedish tradition of Fika. Lisa will walk you step-by-step through the process of making a yeasted dough for classic Swedish Cardamom Buns and tender shortbread. The perfect accompaniments to a relaxing afternoon coffee (or tea!) break.

Taco Party!

Erica Weisman

Ages 8 to 12, Cook-Along, Gluten-Free, Vegetarian

Make every night a taco party! Kids can join Erica to prepare a delicious fiesta spread. They’ll learn how to craft their own homemade corn tortillas, and stuff them with roasted vegetables and black beans. To top things off, young chefs will mix up a Roasted Tomato Salsa for dipping.

Thai Grill

Pranee Halvorsen

Demo

Street food is a quintessential part of Thai culture. Join Pranee as she demonstrates how to grill meat dishes that would feel right at home on the streets of Bangkok. She’ll guide you through the process for making Nua Yang (grilled beef with lime-mint dipping sauce and sticky rice) and Yum Mamuang Goong Pao (grilled prawns with mango salad). You’ll also learn how to balance Thailand’s essential flavors — sweet, sour, salty and spicy — as she prepares a dressing for the mango salad.

The Ethiopian Kitchen

Eleni Woldeyes

Cook-Along, Gluten-Free, Vegan

Delve into the flavors of Ethiopian cuisine with Eleni! You’ll learn how to make legumes shine with two hearty dishes that characterize Ethiopian cooking. Eleni will offer an introduction to spice blends as you cook-along and prepare Red Lentil Stew; and Green Bean and Carrot Stir-fry. And of course, no Ethiopian platter is complete without Injera bread. Eleni will demonstrate the steps for this tangy, fermented, teff-flour flatbread that will inspire you to get cooking at home.

The Filipino Kitchen

Jennifer Reyes

Demo

Marrying into a Filipino family introduced Jen to the culture’s amazing and unique cuisine. She fell in love with the flavors and developed her own twist on two of the region’s most popular dishes to create Pork and Shrimp Lumpia with Cucumber-Vinegar Dipping Sauce; and Chicken Adobo with a Reduction Sauce served over Garlic Rice. As she guides you through her renditions, she’ll discuss the ingredients that comprise the foundation of Filipino cooking, as well as the techniques she uses to take them over the top.

The Gruffalo’s Feast

Lee Baker

Ages 4 to 6, Cook-Along

Kids can join Lee for a stroll through the deep dark woods as she reads the popular children's book, "The Gruffalo,” and creates an imaginative lunch inspired by it. Little ones will have fun making Gruffalo Tusks Fruit Kebab, Woodland Creature Muffin Pizza, and Gruffalo Crumb.

Tour of Italy: 5-Day Kids’ Camp

Paola Albanesi

Ages 10 to 15, Cook-Along

Calling all experienced junior chefs! Level up your kitchen skills with chef Paola as she takes you on a grand culinary adventure through Italy. In this class Paola will be sharing more advanced techniques for creating delicious regional dishes at home from making the creamiest risotto to making your own gnocchi at home. Mangia!

Tour of Latin America: 4-Day Kids’ Camp

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

Ages 8 to 15, Cook-Along

Junior chefs will cook along with Ami as they whip up a delicious Latin American meal each week. They’ll bake, chop, stir and season their way through a range of delicious dishes while practicing fundamental cooking techniques and honing their kitchen skills.

Vegan and Gluten-Free French Eclairs

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

Pastry-making can be intimidating, especially when you add a vegan or gluten-free element. Fear not! Frankie is here to empower you to explore the possibilities of vegan and gluten-free baking, sharing her tips for achieving that elusive balance of flavor and texture. In this class, she’ll tackle a French pastry classic: Chocolate Eclairs with Vanilla Pastry Cream. Frankie will show you how doable it can be to make amazing eclairs at home. You’ll gain tips, techniques and ingredients to utilize in your own alternative baking journey.

Vegan Ice Cream Basics

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

Summer is right around the corner. Find ways to indulge in the season’s best treat without the dairy! In this class, Frankie will break down the science behind creating an ultra-creamy, vegan, vanilla bean ice cream base that can be customized with whatever flavors you choose. She'll also demonstrate how to make gluten-free cones and a delectable magic shell — the perfect vessels.