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.

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Artisan Bread Workshop: Ciabatta

Laurie Pfalzer

Demo, Vegetarian

There's nothing like fresh-baked bread — and it’s even better when it’s homemade! Pastry chef Laurie will walk you through the process of making ciabatta, a full-flavored artisan bread that uses a simple preferment made the day before. She’ll share the steps — mixing, folding, pre-shaping and baking — to achieve an artisan bakery result in your own kitchen. The best part? This versatile dough can also be used to form simple loaves, rolls, focaccia and pizza.

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.

Baking with Strawberries and Rhubarb

Marianna Stepniewski

Demo, Vegetarian

The sweet-tart combination of strawberries and rhubarb is a surefire sign that it's officially spring. Bake the most of the season’s bounty with Marianna. She’ll break down the intricacies of working with a yeasted dough and forming the beautiful layers of Strawberry-Rhubarb Babka. She’ll also demo the key techniques to craft a Vanilla Pavlova topped with Rhubarb Curd and Oven-roasted Strawberries. Is there a sweeter way to welcome spring? Not in the Northwest!

Batter Up! 5-Day Kids’ Camp

Lisa Crawford

Ages 8 to 15

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!

Crêpes and Galettes

Emma Le Dû

Demo

Join Emma for a virtual journey to Brittany, where there’s a crêperie on every corner. Learn to make two iconic French treats — sweet crêpes and savory buckwheat galettes — with a born-and-raised Breton. She’ll show you the traditional crepe-maker method, then demo how to whip up these delights on your own stovetop. Emma will share classic fillings, as well as ideas for adapting flavors to your own preferences at home.

Culinary Adventure: 5-Day Kids’ Camp

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

Ages 8 to 15

Get ready, food adventurers! Kids will cook along with Ami in a flavorful exploration that takes them to France, China, Mexico, Italy and the Pacific Islands. Each day they’ll visit a different culinary locale, learning to prepare unique dishes and developing their chef skills with a variety of cooking techniques along the way.

Desserts of Brittany: Kouign Amann

Emma Le Dû

Demo, Vegetarian

Take a culinary adventure to the coast of France to learn the secrets to crafting croissant-like Kouign Amann. Emma will demonstrate how to make and prep the dough and take you through the steps of laminating this caramelized and laminated butter pastry. Learn how to shape, proof and bake for best results.

Eat a Rainbow: 5-Day Kids’ Camp

Erica Weisman

Ages 8 to 15

We’ll take our cue from the rainbow this week, in a colorful cooking adventure – each day we’ll cook with ingredients of a different color, from Red Enchiladas to Purple Pot Stickers and Rainbow Stir-fry. 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.

Food as Medicine: Ginger and Turmeric Lab

Maribeth Evezich, M.S, R.D.

Demo, Gluten-Free, Vegetarian

Nutritionist Maribeth will share her strategies for turning every eating occasion into an opportunity for better health. The stars of the show? Ginger and turmeric. Delve into the science behind the immune-boosting and anti-inflammatory attributes of these two miracle roots, and learn how easy it is to incorporate them into everyday meals. Maribeth will share time-saving techniques for advance preparation, and show you how to put the tips into practice with Turmeric Paste, Ginger and Turmeric Tonic, Turmeric-Ginger Tahini Dressing and more.

Foods of Italy: 5-Day Kids’ Camp

Paola Albanesi

Ages 8 to 15

Italian cuisine is a wonderful starting point for aspiring chefs – with just a few ingredients, this Mediterranean cuisine is full of flavor, and uses versatile techniques. Junior chefs will cook along with Paola in this five-day camp, learning key steps for classic Italian dishes – from pizza to pasta to risotto –practicing essential kitchen skills, and even exploring desserts!

Foolproof Salmon

Naomi Tomky

Demo

Take the mystery out of cooking fish with this introduction to buying, storing, and preparing salmon. Naomi, cookbook author and seafood-lover, will walk you through how to pick your fish, what to do with it when you get it home, and how to get it ready for cooking. Then, we'll cook it two ways: low and slow in the oven, a foolproof way that will get you perfectly done fish every time, and pan-seared salmon in a pan for that coveted crispy skin.

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. Birgitte will demo how to adapt your favorite pancake recipes to use sourdough starter as she makes gluten-free Sourdough Pancakes. She’ll also demo gluten-free Sourdough Stovetop Biscuits - a fun alternative for 4th of July burger buns!

Growing Healthy Tomatoes from Start to Harvest

Sarah Cassidy

Demo

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!

Homemade Ice Cream and Sorbet

Marianna Stepniewski

Demo, Vegetarian

Welcome the warm weather with decadent frozen desserts! Pastry chef Marianna will show you how to prepare two delectable sweet treats – Apricot Caramel Ice Cream with Strawberry Ripple and Vegan Chocolate Hazelnut Sorbet. She'll discuss ice cream and sorbet fundamentals, as she demos how to prepare their respective bases. To complete these impressive final products, you’ll learn a bevy of techniques to take your frozen desserts to the next level: caramelizing sugar, making sheet pan jam, and cooking up crème anglaise.

Homemade Tortillas and Chilaquiles

Sarah Canul

Demo

Sarah whipped up thousands of tortillas during her time at Fonda La Catrina restaurant in Georgetown – now she’ll share the secrets with you! Learn to make corn tortillas from scratch, then watch as Sarah prepares chilaquiles with red salsa and black beans. She’ll also discuss delicious ways to use leftover tortillas, talk salsas and share ideas for how to be creative with what you have on hand.

Kids Bake Along: Celebrate Strawberries

Lee Baker

Ages 10 to 15, Vegetarian

Celebrate berry season in the Northwest with a strawberry-centric bake-along! Lee will guide kids through classic pastry techniques — including the simple steps for crafting a versatile choux dough and pastry cream — as she makes decadent Strawberry Cream Puffs with Vanilla Pastry Cream. She’ll top them with sliced berries and a luscious strawberry glaze for a delightful springtime treat.

Kids Bake Along: Summer Berry Tarts

Erica Weisman

Ages 8 to 15, Vegetarian

Kids will join Erica in her home kitchen, baking along to make their own Summer Berry Tarts. They’ll learn to make each component of these simple but elegant treats, a perfect way to welcome summer and highlight our beautiful crop of fresh, local berries. First, we’ll make our own French tart dough from scratch. Then, stir together a lemon custard and a simple glaze. Budding bakers will have a chance to get creative with the finishing touches as they decorate their tarts with their favorite summer berries. Yum!

Kids Cook Along: Father’s Day Frittatas

Lee Baker

Ages 10 to 15

Celebrate Dad with scratch-made breakfast! Kids and dads will cook along with Chef Lee as we make an elegant Spring Frittata with Asparagus, Smoked Salmon and Chives. While the frittata bakes, we’ll grate and fry Hash Browns, and measure our ingredients for a favorite brunch beverage – Virgin Bloody Marys.

Kids Cook Along: Linguine Bolognese

Lee Baker

Ages 10 to 15

Cook up a hearty Italian dinner with chef Lee! Learn to make Linguine Bolognese, and pair it with a green salad to complete the meal. We’ll cook along together to create this family-friendly dinner, practicing knife skills, assembling the classic Bolognese meat sauce and learning about emulsification as we make a versatile vinaigrette. Kids will be ready to impress the whole family when they cook up this elegant meal!

Kids Cook Along: Nonsense Treats

Cam Zarcone

Ages 4 to 6, Ages 7 to 9, Vegetarian

Kids and their adult guests will join Chef Cam to whip up some deliciously silly summertime treats. Learn the kitchen chemistry behind whipped cream as we make it from scratch, and see how a simple fruit puree comes together to form the basis of Strawberry Fool, which we’ll top with crushed cookies. We’ll also make whimsically-named Whim-Wham (Scottish Raspberry-Almond Trifle), with vanilla cake, whipped cream and toasted nuts.

Not Your Mama's Meatballs

Rachel Duboff

Demo

Meatballs are ideal for a quick dinner, snack or appetizer. They freeze beautifully, allow for easy portioning, and can be made with virtually any kind of meat — and they even work great meatless! You’ll learn a few of Rachel’s favorites as she makes Classic Italian Beef Meatballs with Red Sauce, Vietnamese Bahn Mi Pork Meatballs with Pickled Daikon and Carrots, and a great vegetarian version.

One-Bowl Meals

Rachel Duboff

Demo, Gluten-Free

Elevate the pantry dinner with satisfying one-bowl meals that appeal to everyone. Chef Rachel will take you step-by-step through two of her favorite bowls and share a flexible formula — choosing a simple base and layering proteins, veggies, versatile sauces and toppings — so that you can get creative with what you have on hand.

Pie Workshop

Laurie Pfalzer

Demo, Vegetarian

Seasonal baking? Piece of pie. Pastry chef Laurie will share her baking secrets — from handling dough to selecting quality ingredients — and empower you to make a tender, flaky, all-butter pie crust. Laurie will discuss types of flours as well as fruit varieties and troubleshoot common pie problems while she bakes Blueberry Pie with a lovely lattice crust. As a bonus, she’ll also demonstrate how to make simple hand pies!

Ready, Set, Bake! 5-Day Kids’ Camp

Marianna Stepniewski

Ages 10 to 15, Vegetarian

Calling all experienced junior bakers! Join pastry chef Marianna to explore classic baking essentials — batter basics, baking with eggs, choux pastry, yeasted doughs and flaky pastry — a new topic for each day of camp. Budding bakers will learn a wide range of fundamental skills to create their own signature bakes, from mixing and folding to working with bread yeast to crafting a perfectly flaky pastry dough.

Road Trip USA: 5-Day Kids’ Camp

Lisa Crawford

Ages 8 to 15

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 Mac ‘n’ Cheese 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.

Sourdough Starter 101

Lisa Crawford

Demo, Vegetarian

Bread baker Lisa is here to help ensure sourdough success - beginning with the most important part: the starter. She’ll cover the fundamentals, from the pros and cons for different types of starter, and how to make your own. Bring your questions – the class will include a live Q+A.

Springtime Macarons

Marianna Stepniewski

Demo, Vegetarian

Learn how to master the art of the macaron as Marianna shares the science behind the French techniques. She’ll cover how to perfect the cookie’s meringue base, craft a delicious seasonal fruit ganache filling, and assemble an elegant final product: Vanilla Bean Macarons with Rhubarb White Chocolate Ganache.

Thai Favorites at Home: Panang Curry and Larb

Pranee Halvorsen

Demo

Pranee is back to help demystify some more Thai favorites — Panang Curry with Prawns and Larb Gai (Minced Chicken Salad with Spicy Lime-Chile Dressing)! You’ll learn how to achieve the signature balance of sweet, sour, spicy and salty that defines Thai cuisine. Watch your home-cooking hesitation melt away as Pranee walks through classic Thai ingredients and cooking techniques.

Thai Favorites At Home: Phad See Ew

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 and balance flavor between sweet, sour, salty and spicy. You’ll learn how to use these pillars of taste as a base for Phad See Ew and Sticky Rice with Mango. Plus, try your hand at making rice noodles!

The Art of Gelato

Paola Albanesi

Demo, Vegetarian

Growing up in Italy and spending summers at her parents' gelateria, Paola knows frozen desserts are even better when they’re homemade. She’ll show you the key steps to crafting a silky-smooth, rich Gelato alla Crema (Vanilla Custard Gelato) base and discuss how to incorporate other flavors. You’ll get ideas for topping off your dessert and see how Paola makes waffle cones from scratch!

The Thrill of the Grill

Herschell Taghap

Demo

Learn to perfectly season and grill a pork chop as Herschell makes Grilled Five-Peppercorn Pork Chops; and discover delicious ways to highlight spring and summer produce in two creative side dishes: Charred Spring Onion Salsa Verde; and Grilled Stone Fruit Salad with Arugula and Crumbly Cheese.

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!

World Tour: 5-Day Kids’ Camp

Erica Weisman

Ages 8 to 15

Embark on a virtual world tour with chef Erica! Junior chefs will cook along as we explore the cuisines of many lands while learning classic techniques and kitchen skills. They’ll learn to create different flavor profiles that define these diverse cuisines and try their hand at the unique preparations found around the world. Our globe-trotting stops will include Central America, India and North Africa!