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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Backyard BBQ, Filipino Edition

Backyard BBQ, Filipino Edition

Herschell Taghap

Demo

Join Herschell to reminisce the flavors of backyard parties from his childhood summers, growing up in a strong Filipino community in the Midwest. He’ll demo his family's take on Chicken Adobo, adapted from his mother’s traditional recipe. To complement the adobo, he’ll prepare Ginataang Gulay, a classic vegetable-forward stew with coconut milk and patis, Filipino fish sauce; and Garlic Fried Rice.

Baking Bootcamp – Dough: 5-day Kids' Camp

Baking Bootcamp – Dough: 5-day Kids' Camp

Lisa Crawford

Ages 8 to 15, Vegetarian

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

Biscuits Two Ways

Biscuits Two Ways

Tiago Freitas

Demo

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

Brazilian Street Food

Brazilian Street Food

Tiago Freitas

Demo

Tiago cherishes his childhood years in Brazil for many reasons, especially for the food. Join him for a virtual journey to the vibrant sidewalks of Brazil as he prepares two signature street foods. Demonstrating techniques unique to this region, he will build dough for Pão de Queijo — locally loved, gluten-free cheese “bread” — and craft Brazilian beef croquettes known as Kibe.

Brunch Favorites at Home

Brunch Favorites at Home

Tiago Freitas

Demo

If breakfast is the most important meal of the day, brunch is the most important meal of the week! Chef Tiago will demo the elusive technique for a perfectly poached egg, and make an exquisite hollandaise sauce — without cooking an accidental scramble! — for restaurant-quality at-home Eggs Benedict. He’ll also cook up savory Skillet Home Fries to round out a satisfying homemade brunch plate.

Culinary Adventure: 5-Day Kids’ Camp

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.

Custards: Portuguese Egg Tarts and Crema Catalana

Custards: Portuguese Egg Tarts and Crema Catalana

Tiago Freitas

Demo, Vegetarian

Learn to make two famed egg custard desserts. Tiago will show you how to prepare his favorite childhood treat, Pastéis de Nata, traditional Portuguese egg custard tarts. He’ll cover the keys to success for the tart dough and custard base, assembly and how to bake for best results. You’ll also learn how to make Spanish Crema Catalana.

Eat a Rainbow: 5-Day Kids’ Camp

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.

Falafel and Pita

Falafel and Pita

Tiago Freitas

Demo, Vegetarian

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

Flatbreads on the Grill

Flatbreads on the Grill

Laurie Pfalzer

Demo, Vegetarian

Head outside this summer and fire up the grill! Chef Laurie will give you the tips and techniques you need to make simple flatbreads that pick up the smokiness of an outdoor grill and pair well with summer produce. Working with whole-grain flours, she'll make Grilled Lebanese Flatbread (Pita) with Za’atar, and Naan filled with cheese and herbs.

Foods of Italy: 5-Day Kids’ Camp

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!

Handmade Chinese Dumplings

Handmade Chinese Dumplings

Elaine Sher

Demo

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

Homemade Ice Cream and Sorbet

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 dessert techniques — caramelizing sugar, making sheet pan jam and cooking up crème anglaise — to take your frozen desserts to the next level.

Homemade Tortillas and Chilaquiles

Homemade Tortillas and Chilaquiles

Sarah Canul

Demo

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

Italian Gelato and Granita

Italian Gelato and Granita

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 al Bacio – Chocolate-Hazelnut Gelato with Chocolate Drizzle and Toasted Hazelnuts. She'll also demo Coffee Granita, a refreshing frozen iced treat which is a staple of Sicilian summers, served with with whipped cream and a brioche bun.

Main Course Salads

Main Course Salads

Rachel Duboff

Demo, Gluten-Free

Set aside the typical side salad and make room to present verdant bowls that are designed to be the centerpiece of your table. Rachel will begin with a twist on a classic by mixing up her Northwest Niçoise Salad with Creamy Caper-Tarragon Dressing. She'll also prepare Tandoori Chicken Salad with Cucumber and Mint Topped with Crunchy Lentils. By the time we’re done, you’ll want to give salads a place of honor at your table every night this summer!

Make Your Own Kombucha and Kvass

Make Your Own Kombucha and Kvass

Birgitte Antonsen, N.T.P.

Demo, Vegetarian

Take your summer sipping to the next level with a superfood boost — probiotics. Explore the world of fermented probiotic beverages, and learn to craft your own Kombucha and Fruit Kvass using seasonal fruit. From flavor creation to fermenting and storing, Birgitte will cover all the techniques needed to craft your own refreshingly tangy, effervescent drinks.

Meal Planning Made Easy

Meal Planning Made Easy

Rachel Duboff

Demo

Learn strategies for simplifying and expanding your weekly menus, starting with a core meal that is transformed each day. Rachel will share two favorite dishes – Teriyaki Chicken with Brown Rice and Grilled Bok Choy and Thai-inspired Fried Rice – and show you how to adapt and add to these dishes to create more meals. She’ll also review menu plans and pantry staples.

Not Your Mama's Meatballs

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 — 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 with Quinoa and Mushrooms.

One-Hour Bagels

One-Hour Bagels

Nancy Leson

Demo, Vegetarian

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

Perfect New York-style Pizza

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 Garden Party

Persian Garden Party

Omid Roustaei

Demo

Omid pays homage to childhood memories by the Caspian Sea savoring summer treats and learning his family's culinary traditions. He'll share stories as he prepares a menu well-suited for al fresco gatherings: Cucumber and Tart Apple Salad with the Caspian Sea Herb Pesto; Persian Chicken and Potato Salad; and Tokhm-e Sharbatie, a refreshing sweet drink with chia seeds, rosewater and lime.

Pierogi Workshop

Pierogi Workshop

Tiago Freitas

Demo, Vegetarian

Ah, pierogis — Poland’s ultimate comfort food! Tiago discovered a love of Polish cuisine when he married into a Polish family. Now, he’ll share one of Poland’s most popular dishes with you. Learn how to fill, crimp and cook pierogis as Tiago 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.

Portuguese Piri-Piri Grill

Portuguese Piri-Piri Grill

Tiago Freitas

Demo

Spicy, flavorful Piri-Piri Grilled Chicken is a staple of Portuguese cuisine. Inspired by his father’s cooking, Tiago will share his summer-ready recipe for this traditional dish, beginning with the signature hot sauce. He’ll demo to make Portuguese-African Piri-Piri Sauce from scratch, then break down and spatchcock a whole chicken for the grill. He’ll also prepare Piri-Piri Grilled Shrimp and Tomato Skewers, sharing tips for even cooking and obtaining that perfect grill flavor, as well as more ideas for using Piri-Piri sauce.

Ready, Set, Bake! 5-Day Kids’ Camp

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

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.

Summer Fruit Desserts: Cheesecake and Mousse

Summer Fruit Desserts: Cheesecake and Mousse

Laurie Pfalzer

Demo, Vegetarian

Build your baking repertoire with guidance from Laurie, pastry chef and author of “Simple Fruit,” as you learn to make Fromage Blanc Cheesecake with Cherry Compote or Poached Plums; and Fruit Mousse with Apricots or Peaches. See how truly simple these desserts are as Laurie covers the basics on mixing and baking cheesecake, and breaks down mousse techniques, including making a Swiss meringue.

Summer Pasta Workshop

Summer Pasta Workshop

Tiago Freitas

Demo, Vegetarian

Handmade pasta can seem intimidating – but it’s easier and more approachable than you think! Join Tiago for a summertime pasta class, and learn to make flat and filled pasta. He’ll show you how to mix and roll fresh Pappardelle, then pair it with Garden Peas, Mint and Lemon for a light, refreshing summer meal. He’ll also demonstrate how to form and fill Cheese Tortellini with Brown Butter and Sage.

Thai Favorites at Home: Curries

Thai Favorites at Home: Curries

Pranee Halvorsen

Demo

Take home the secrets to authentic Thai cooking and spice up your culinary skill set with homemade curries! With infinite insight from her childhood in Thailand, Pranee will show you how to blend Red and Green Curry Pastes from scratch, then prepare Gaeng Keow Wan (Green Curry with Thai Eggplant and Thai Basil). She’ll demystify traditional Thai herbs and spices, and discuss how to balance flavor between sweet, sour, salty and spicy.

Thai Favorites At Home: Phad See Ew

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: Phad Kee Mao and Miang Kam

Thai Favorites: Phad Kee Mao and Miang Kam

Pranee Halvorsen

Demo

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

The Sicilian Table: Caponata and Arancini

The Sicilian Table: Caponata and Arancini

Frankie Cannata-Bowman

21+, Demo, Vegetarian

Join Frankie for a trip to the island of Sicily where you will uncover the culinary secrets of a culture defined by a unique mix of Italian and Mediterranean influences. She will walk you through making two of Sicily’s most iconic dishes: classic Eggplant Caponata, and Arancini — savory fried risotto croquettes. As a bonus, we'll offer wine pairings for each dish!

Unrefined Desserts: Cooking with Natural Sweeteners

Unrefined Desserts: Cooking with Natural Sweeteners

Frankie Cannata-Bowman

Demo, Vegetarian

Get ready to learn all about the world of natural sweeteners! Frankie will teach you to make three delicious desserts: Matcha Raspberry Truffles, Chocolate Tahini Cookies, and Purple Sweet Potato Ice Cream — all vegan, gluten-free friendly and made with nature’s finest sugars!

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

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

Cam Zarcone

Ages 10 to 15, Vegetarian

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

World Tour: 5-Day Kids’ Camp

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!