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 Filipino Feast for Fall

Herschell Taghap

Demo

Join Herschell for a Filipino feast! Drawing on his heritage and years of restaurant experience, he’ll show you how to make one of his favorite fall dishes — Beef Caldereta (stew with tender short ribs, olives and bell peppers). He’ll also prepare his family's version of Ginataang Kalabasa — squash slow-cooked in coconut milk with shrimp paste — adapted from his mother’s recipe. To soak up all the delicious sauces, Herschell will demo Garlic Fried Rice with Wild Mushrooms, made with just a few ingredients and designed to inspire infinite variations.

Autumn Doughnuts

Marianna Stepniewski

Demo, Vegetarian

As cooler temperatures approach, our thoughts turn to all things cozy. For Marianna, that means doughnuts! She’ll show you how to craft two delicious autumnal goodies: Apple Cider-glazed Old-fashioned Doughnuts and Pear Fritters with Spiced Buttermilk Glaze. You'll feel like a doughnut pro after learning how to mix, shape, fry and glaze these delicious fall treats!

Autumn Pie Workshop

Laurie Pfalzer

Demo, Vegetarian

Seasonal baking is easy as pie with pastry chef Laurie. From handling dough to selecting quality ingredients, she’ll share her baking secrets and empower you to make a tender, flaky, all-butter pie crust. Learn about types of flours, fruit varieties and their preparation, and troubleshoot common pie problems. Laurie will show you how to make Pear and Fig Pie with Cardamom from start to finish and share the keys to making her Brandied Apple Pie.

Bagels in One Hour

Nancy Leson

Demo, Vegan

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 Workshop: Chocolate Caramel Tarts

Marianna Stepniewski

Cook-Along, Vegetarian

With the holidays approaching, we're all looking for dishes that “wow” without wearing out the cook. Bake along with Marianna as she teaches you how to make a deceptively simple Chocolate Caramel Tart that’s decadent enough to impress but easy enough to whip up for any occasion. Components include a tender chocolate short-crust dough, salted caramel filling and a rich chocolate ganache. Marianna will also show you ways to customize your tart and make it your own.

Baking Workshop: Soufflés

Marianna Stepniewski

Cook-Along, Vegetarian

Let your inner Julia Child shine and join Marianna in bringing back the soufflé! Cook along as she guides you through making a savory Goat Cheese, Sweet Potato and Fresh Herb Soufflé, and a classic Bittersweet Chocolate Soufflé with a Salted Caramel Sauce that you will want to pour on everything. You’ll learn the basics behind these dishes, including making a roux, whipping egg whites, crafting a silky-smooth ganache and caramelizing sugar safely.

Bread Workshop: French Baguettes and Rolls

Laurie Pfalzer

Demo, Vegetarian

There's nothing like fresh-baked bread — especially when it’s homemade! Pastry chef Laurie will walk you through a step-by-step process for mixing, folding and baking French baguettes and rolls with an overnight starter. Learn several shaping techniques, including batards, demi-baguettes, rolls and rounds, and get proofing and baking tips for an excellent crust and crumb.

Brined and Fermented: Pickled Vegetables

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Settle into fall with a class that's all about fermentation! Explore enzyme-rich, probiotic superfoods that aid digestion, boost immunity and help curb cravings. Birgitte will guide you through a pickling method that uses brining and fermentation to create Fermented Pickled Green Beans and Fermented Pickled Spiced Carrot Sticks. She’ll troubleshoot your fermentation questions, share ways to adapt these recipes with other flavors and ingredients, and inspire you to make your own signature pickled vegetable blends at home.

Canning 101: Fruit Jam

Marianna Stepniewski

Cook-Along, Gluten-Free, Vegan

Cook along with Marianna as she teaches you how to preserve summer by making jam at home. Using the best fruit of the season you’ll learn fruit to sugar ratio, creative ways to flavor your jam and the answers to questions that arise when learning to make jam at home. She’ll discuss basic principles of canning, safety, ingredients and equipment.

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.

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.

Chicken Soup Around the World

Jennifer Reyes

Demo

It all starts with the stock. Discover three different and delicious takes on chicken soup from around the world — all based on the same, simple, scratch-made stock. Jen will demonstrate the versatility of chicken soup by creating each steaming bowl step by step. Visit the Philippines, Belgium and Italy, as she prepares Filipino Arroz Caldo with Toasted Garlic and Ginger; Belgian Waterzooi with Leeks and Poached Chicken; and Italian Wedding Soup, a hearty entrée with Chicken Meatballs.

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.

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 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.  

Date Night at Home: Paris Bistro

Tiago Freitas

21+, Demo, Gluten-Free

Tiago has dreamed up an elegant French dinner, guaranteed to take you on a flight of fancy all the way to Paris. Learn how to prepare Bistro-style Steak with a Red Wine Pan Sauce, then cook up a complementary side — Lemon and Parsley Pommes Frites. For dessert, Tiago will craft a decadent Chocolate Lava Cake. Pair your meal with the perfect French wines, and be ready to impress your sweetheart for any date night occasion. C’est bon!

DIY Skin Care

Marilyn Walls, M.S.

Demo

Nutritionist Marilyn will guide you in caring for your body’s largest organ — your skin! Learn how to add nutrients and moisture to your skin from both inside and out. She'll discuss which foods to eat to nourish your skin, and you’ll learn about the protective qualities of herbs and essential oils. Marilyn will make a facial mist and body cream that will be easy for you to recreate at home. She’ll also share a bonus recipe for an antiseptic mist for home surfaces.

Essential Thai Flavors

Pranee Halvorsen

Demo, Gluten-Free

Pranee loves to demystify the building blocks of Thai cuisine. In this class, she’ll focus on Thai herbs and spices, sharing recipes that feature eight different fresh varieties: Thai basil, ginger, green peppercorns, galangal, lemongrass, lime leaves, Thai chiles and cilantro. You’ll learn how these flavors meld to create Thai cuisine’s signature balance of sweet, sour, salty and spicy. To make the most of these flavors, Pranee will prepare Tom Kha Gai (chicken in galangal and coconut-lime broth with lemongrass and lime leaves) and Phad Phed Pla (pan-seared fish stir-fried with red curry, green peppercorns, ginger and crispy Thai basil).

Falafel and Pita

Tiago Freitas

Demo, Vegan

Make any night falafel night! Tiago will share his take on this popular Arabic takeout dish, one of his favorite foods. From dough to fluffy final product, he’ll demonstrate how to make fresh-grilled pita bread before blending, flavoring, forming and frying the falafel. To complete the meal, he’ll show you how to whip up a tangy tahini sauce to drizzle on top.

Fall Preserving

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

Fall is one of our favorite seasons of the year and offers an incredible bounty of fruits and vegetables. Learning how to preserve the flavors of autumn is one of the best ways to make the season last through the winter. In this class, Frankie will teach you how to pickle and make jam out of some of your favorite fall produce. She’ll demonstrate Pickled Pumpkin and Pear-Lavender Jam, and you’ll also walk away with professional canning and flavor combination tips!

Fermented Fall Flavors: Beet Kraut

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Learn to make kraut with Birgitte, our resident fermentation expert! Not only are fermented and cultured foods satisfyingly tangy and great for curbing cravings, they’re full of enzymes that support healthy digestion and boost immunity. Birgitte will introduce you to the fermenting process and troubleshoot common questions, as she demonstrates how to prepare Beet Kraut with Ginger and Orange. Plus, learn how to use the kraut in a seasonal Kale Salad with Cashew Cream.

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.

Flavors of Nigeria

Lilian Ryland

Demo, Gluten-Free

Join Lilian for an introduction to Nigerian cooking. Since moving to Seattle six years ago, 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 craft two dishes whose smoky, spicy flavors are already favorites at local farmers markets: Coconut Jollof Rice and Spicy Pork Stew, served with Sautéed Kale with peppers and onions.

French Bistro at Home: Steak and Frites

Marianna Stepniewski

Cook-Along, Gluten-Free

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

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

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 buttercream and assemble an elegant final product: Earl Grey Macarons with Honey Buttercream.

Fried Empanadas

Sarah Canul

Demo

Empanadas are a family favorite in Sarah’s home and for good reason! The adaptable masa dough can be filled with a variety of ingredients to fit any palate. When fried, empanadas are less labor-intensive than the baked version and surprisingly easy to make once you’ve practiced the technique. Sarah will prepare two fillings — Chicken Tinga (chicken stewed in tomato chipotle sauce) and Black Beans and Cheese — and demonstrate how to mix, shape, fill and fry your empanadas.

From-Scratch Roti and Chicken Curry

Shama Joshi

Demo

Learn to make Indian roti from scratch with guidance from Shama, techie turned food truck owner. She’ll demonstrate how to prepare the unleavened flatbread dough, roll it and roast the roti on a skillet to achieve the perfect final product. She'll also build a garam masala spice paste base using black cardamom, then marinate and pressure cook Chicken Curry in an Instant Pot.

Gluten-free Sourdough: Pancakes and Biscuits

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

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! 

Gnocchi Workshop

Tiago Freitas

Cook-Along, Vegetarian

Join Tiago for a night of gnocchi-making! Using just a few ingredients, these fluffy dumplings are not only fun to shape by hand, but they also cook up in a snap and can even be made ahead and frozen for a meal later in the week. Cook along with Tiago and learn how to craft two types of gnocchi, each paired with a delectable sauce: Potato Gnocchi with Butter, Sage and Parmesan; and Ricotta Gnudi with Tomato Sauce.

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 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.

Home-style Cantonese Cooking

Elaine Sher

Demo

Join Elaine for a Cantonese dinner party, and savor home-style flavors from her hometown of Hong Kong. She’ll prepare a quick version of sweet, umami-rich Soy Sauce Chicken, then stir-fry a complementary side: Bok Choy with Garlic. You’ll learn how to perfect the flavors and retain the vibrant color of your greens, as Elaine walks you through the method for this versatile, popular side dish.

Homemade Cheese 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 Paneer 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.

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 presoaking black beans and cooking proteins in the Instant Pot as Rachel makes Chicken Verde Tacos with Black Beans and Curtido.

Italy in Autumn

Frankie Cannata-Bowman

Demo, Vegetarian

Autumn in Italy is a time of harvest and celebration. “Sagre” are food festivals throughout the country that feature the most beloved ingredients of the season: grapes, truffles, chestnuts, olives and much more. Drawing on her Sicilian heritage, Frankie will take you on a voyage to several different regions, sharing traditional recipes that characterize the rich bounty of fall in Italy. You’ll learn to prepare Gnocchi Al Cucchiaio (pumpkin gnocchi) and Schiacciata All'uva (roasted grape focaccia). She’ll also share a bonus recipe of Pate di Funghi e Castagne (mushroom and chestnut pate).

Japanese Donburi

Kanako Koizumi

Demo

The Japanese rice bowl known as donburi (or “don”) is an infinitely customizable and well-loved comfort food. Kanako will share two of her favorite donburi dishes, Oyako Don (chicken and egg simmered in dashi over rice); and Gyu Don (thin slices of beef and onion simmered in dashi over rice). She’ll cover the techniques for creating the fluffy rice base, preparing toppings and plating them for a beautiful donburi presentation. You’ll also learn how to make dashi broth — the base for many Japanese dishes, including Miso Soup, which Kanako will make in class.

Kids Cook Along: French Pastry

Lisa Crawford

Ages 10 to 15, Vegetarian

What gives French pastries their trademark puff? A versatile dough with a fun name: pâte à choux! Junior pastry chefs will learn the tricks to making and piping choux dough, and then how to transform it into a classic dessert, profiteroles! While the choux bakes, Lisa will lead kids through crafting a delicious chocolate ganache and show how to assemble this show-stopping dessert.

Kids Cook Along: The Witch’s Kitchen

Lee Baker

Ages 4 to 6, Ages 7 to 9, Kid + Adult, Vegetarian

Iggety, ziggety, zaggety, zoom! Let's have a party with room on the broom! Start a scratch-made Halloween tradition with these seasonally inspired treats that are only spooky in appearance! While creating fall foods inspired by the popular children's book, "Room on the Broom," kids will learn proper chopping, measuring and mixing techniques. Kids and adults will cook along with Lee to make Witch's Caldron Pumpkin Chili and Witch’s Magic Wand Cookies.

Kids Kitchen Chemistry: Chocolate Lab

Cam Zarcone

Ages 8 to 15, Vegetarian

Are your kids chocolate lovers? Cam will help them fine-tune their pastry-chef skills while teaching the science and secrets to scrumptious recipes! During this all-new investigation of Kitchen Chemistry, kids will bake along with Cam, crafting a batch of Cocoa and Vanilla Spiral Cookies while learning about leavening. Then they’ll learn the science of starch as we whip up Miniature Chocolate Pudding Cups.

Kids Kitchen Chemistry: Pudding Lab

Cam Zarcone

Ages 8 to 15, Vegetarian

Young chefs will decode dessert science by whipping up two very different, very delicious puddings. Cooking along with Cam, your kids will unlock the science-based secrets of starches, foams, pH and more. Stir together Homemade Butterscotch Pudding, and watch how lemon juice creates a chemical reaction with heavy cream to prepare Lemon Posset, an English dessert specialty.

Kids' After-School Cooking Club

Cam Zarcone

Ages 10 to 15

Join Chef Cam for four weeks of fun with food! Kids will learn their way around the kitchen as they prepare a new favorite evening meal each week. We’ll practice knife skills, work with seasonal vegetables and learn essential cooking techniques.

Low-Carb Eating

Rachel Duboff

Demo, Gluten-Free

If you've chosen a low-carbohydrate diet but need some fresh ideas to keep things interesting, this is the class for you. As a personal chef, Rachel focuses on cooking with whole foods and balancing textures and flavors for nourishing, vegetable-forward meals that don’t rely on starches or carbs. She’ll discuss time-saving techniques and ways to boost nutrient content as she prepares Instant Pot Braised Pork Chops with Mushrooms and Rosemary; Cauliflower Puree; and Kale, Apple and Pancetta Salad.

Meatless Monday: Butternut Tacos and Tortillas from Scratch

Tiago Freitas

Demo, Gluten-Free, 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. Street Corn Salad — essentially deconstructed elote — will round out the meal.

Meatless Monday: Dutch Baby and Dumplings

Tiago Freitas

Cook-Along, 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: Palak Paneer and Chana Masala

Tiago Freitas

Demo, Gluten-Free, Vegetarian

An advocate for vegetarian eating, Tiago loves to develop creative, delicious meals that don’t require meat. He’s also an ardent lover of Indian cuisine. Working with spices, he’ll show you how to build the curry bases and blend flavors for two of his favorite recipes: Palak Paneer (green curry with pureed spinach) and Chana Masala (chickpea and tomato curry). These vegetable-forward dishes are not only simple to make, but also warming and satisfying for the fall season.

Meatless Monday: Shakshuka and Baba Ghanouj

Tiago Freitas

Demo, Gluten-Free, Vegetarian

Tiago’s providing more inspiration for a meat-free meal any night of the week! Using Middle Eastern flavors, Tiago will show you how to elevate simple ingredients into supremely delicious Shakshuka (baked eggs in a spiced tomato and pepper sauce), a meal that works just as well for brunch as it does for dinner. To pair, he’ll char and blend eggplant for Baba Ghanouj, an equally versatile appetizer to complete a meal or provide a snack on the go.

No-Fail Pasta Workshop

Jennifer Reyes

Demo, Vegetarian

If homemade pasta seems out of reach, this class will squelch any fears and turn you into a pasta expert. With one dough, you’ll learn to make three unique pastas and pair them with easy and delicious sauces! Jen will prepare her no-fail pasta dough, then transform it into Baby Ravioli with Herbed Ricotta Filling and Classic Marinara Sauce; Farfalle with Tomato Cream Sauce; and Tagliatelle with Wild Mushroom Sauce.

Oktoberfest!

Tiago Freitas

21+, 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 bread and pan-fry pork chops 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-Bowl Meals

Rachel Duboff

Demo, Gluten-Free, Vegan

Elevate the pantry dinner with satisfying one-bowl meals that appeal to everyone. Chef Rachel will take you step-by-step through the process of choosing a simple base and layering proteins, veggies, versatile sauces and toppings. This flexible formula will inspire you to get creative with the ingredients you have on hand. Start by learning how to prepare a Black Bean and Sweet Potato Bowl with Cilantro-Pepita Sauce and Shredded Cabbage; and a Sesame-Miso Tofu and Quinoa Bowl with Roasted Shiitakes.

Paella Party

Marianna Stepniewski

Cook-Along, Gluten-Free

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.

Pakistani Street Food: Samosas and Chutney

Kausar Ahmed

Demo

Kausar, author of “The Karachi Kitchen,” will show you how easy it is to make crispy, flavorful Samosas — one of the most popular Pakistani street foods. You’ll learn to mix the signature dough from scratch and cook up two savory fillings — Potato and Pea; and Ground Beef/Chicken — before pairing them with a sweet and spicy Chile-Garlic and Coconut Chutney.

Pantry Revamp

Jackie Freeman

Demo, Gluten-Free

Whether you’re revitalizing your well-loved kitchen or setting up a new one, having basic pantry staples on hand will help you prepare easy, everyday meals and save time and money. Jackie will discuss pantry “must-haves,” cover tips for preventing costly food waste, and prepare two indispensable recipes: Seasonal Greens Pesto; and Cheesy Polenta.

Perfect New York-style Pizza

Tiago Freitas

Demo, Vegetarian

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 as he makes iconic New York-style Cheese Pizza and Garlic Knots.

Persian Autumn Celebration

Omid Roustaei

Demo

Autumn is a time when Iranians celebrate friendships in recognition of the season of harvest and thanksgiving. Join Omid and learn how to prepare an autumnal Persian menu while experiencing Persian culture in the best possible way — with your taste buds. He’ll demonstrate how to prepare two warming dishes for the fall season: Khoresh Kadu Halvai (braised chicken and butternut squash in saffron broth) and Naan Barbaree (crusty Persian flatbread with nigella and sesame seeds).

Phad Thai at Home

Pranee Halvorsen

Cook-Along, 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 flavor between sweet, sour, salty and spicy. Cook along with Pranee and learn to make restaurant-quality Phad Thai at home, from scratch-made sauce to stir-fried vegetables and eggs. You’ll also make Kluey Bud Chee (banana in coconut milk) for dessert.

Pierogi Workshop

Tiago Freitas

Cook-Along, 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.

Pumpkin Celebration

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

Maybe you can carve a mean Halloween pumpkin, but how’s your confidence when it comes to cooking with the season’s most popular gourd? Frankie’s got you covered, with several unique and tasty ideas for using the whole pumpkin this fall – seeds and all! Learn how to transform October’s signature orange squash into main dishes, snacks and sides as Frankie prepares Pumpkin Empanadas, Pumpkin Seed Salsa, and Pumpkin Chipotle Chips.

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.

Spanish Dinner Party

Jennifer Reyes

Demo

Join Jen as she brings the flavors of sunny Spain into your kitchen this fall with a dinner party spread featuring classic dishes. She'll demonstrate how to blend chilled, creamy gazpacho and 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.

Spanish Tapas

Tiago Freitas

21+, Cook-Along

Tapas is a tasty tradition we can all get behind — lighter bites give you the chance to explore everything on the menu! Tiago knows that Spain has mastered the world of tapas, and he’ll share some quintessential dishes from this vibrant tradition. Cook along as Tiago makes two hearty dishes: Spicy Mussels, and Smoky Spanish Meatballs. He’ll also suggest Spanish wine pairings to complete the tapas experience.

Steamed Vegan Bao

Elaine Sher

Demo, Vegan

Master the secrets to Chinese home-style steamed bao! Elaine will show you how to create the fluffy bun dough then craft a flavorful vegan filling using a mix of colorful ingredients — chives, shiitake mushrooms, dried tofu, carrots and bean thread noodles. She'll teach you how to combine miso and soy for an umami-filled sauce, cover the pleating technique for the classic Steamed Bao look and share tips for perfectly steaming your baos.

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!

Thai Favorites: Tom Yum and Nam Prik Pow

Pranee Halvorsen

Demo, Gluten-Free

Learn to make Thailand’s most famous soup with guidance from Pranee. She’ll show you how to prep ingredients and infuse the broth with flavor as she demonstrates Tom Yum Goong (sweet and sour lemongrass soup with prawns). She’ll also show you how to prepare Nam Prik Pow (roasted red chile paste) from scratch. This signature Thai condiment can be used in a wide variety of dishes to add heat and flavor. You’ll leave class with a deeper understanding of Thai flavors and the confidence to cook Thai dishes at home!

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.

Tiramisu from Scratch

Marianna Stepniewski

Demo, Vegetarian

Learn how to make tiramisu from scratch! With its coffee-soaked layers and decadent Marsala cream, tiramisu can feel like one of those restaurant-only desserts. Not so! Pastry chef Marianna will teach you her version, developed during her time working in Seattle-area Italian restaurants. You'll learn how to craft ladyfingers from scratch, make a coffee soak, and whip up a silky Marsala and Rum Zabaglione cream.

Troubleshooting Sourdough

Lisa Crawford

Demo, Vegetarian

This class is for anyone who’s begun their sourdough journey, but hasn’t quite mastered the art. Send us your questions in advance, then join bread maker Lisa as she troubleshoots your sourdough dilemmas. She’ll cover basic terminology and techniques, then address common challenges for the budding baker - from caring for your starter to stretching, shaping and baking your final loaf.