Techniques

Focus in on culinary skill development with classes for beginners and advanced cooks alike. Add a new skill to your toolbox and bring creativity to your kitchen with inspiring classes.

Instructor: James Gasser

Adults, Demo

Not sure what to do with a less tender and less expensive piece of meat? Are you looking for robust flavor and a hearty dish that only gets better as a leftover? Then braising is what you need! Join James as he shows you the secrets to a delicious braise, while serving up Red Wine and Garlic-braised Beef Roast with Wild Mushroom Gremolata; Creamy Ricotta Polenta; Tamarind Maple-roasted Brussels Sprouts with Balsamic Reduction; and Pears Braised in Caramel Sauce with Toasted Walnuts. With meat and dairy; no eggs.

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Instructor: Michael Diem

Adults, 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 cast iron, you’ll be set for a lifetime of incredible meals. Explore cast iron’s versatility for all manner of dishes — even baked goods — as Chef Mike prepares his take on the Southern staple of Red Beans and Rice; Slow-cooked Short Ribs made in the pioneer spirit with seasonal vegetables; Cast-Iron Cornbread; and Autumn Fruit Cobbler. With meat, dairy and eggs.

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Instructor: Jennifer Reyes

Adults, Demo, Sip + Savor

Party like it’s 1969! We’ll cook up some classic cocktail party bites that can be made ahead so you can mingle with your guests while shaking cocktails to order. We’ll make Swedish Meatballs; Deviled Eggs with Crab; Cheese Gougères; and Caramelized Onion Dip with Colorful Crudités. Plus, sample some carefully crafted local spirits (now carried at PCC!) as you sip mini Bee’s Knees and Whiskey Sours. With meat, seafood, dairy and eggs.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Join Birgitte as we explore ways to make appealing dairy-free cheeses using coconut, nuts and seeds. We’ll discuss the soaking and culturing process as we make vegan cheese that not only looks the part, but tastes delicious, too. You’ll learn the basics for Dairy-free Cream Cheese, which we’ll roll in herbs and spices to create different flavors; Herb Lemon Cheese; and Caramelized Onion and Dried Fig Cheese. We’ll enjoy a cheese platter as we put our products to the test. Vegetarian; no dairy, eggs or gluten.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Explore how to prepare enzyme-rich probiotic superfoods that aid digestion and detoxification, boost immunity and curb cravings. Birgitte will guide you through the fermentation process, with a holiday twist. We’ll make and enjoy Cultured Cranberry Chutney (and take home a jar); Fermented Beet Kraut with Ginger and Orange; Pickled Green Beans; and Fermented Garlic Aioli, served with Roasted Seasonal Vegetables Sticks. Vegetarian; no dairy, eggs or gluten.

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Instructor: Jennifer Reyes

Adults, Hands-On

Lay a good foundation of basic cooking techniques for a lifetime of creating great meals. For young adults starting out on their own or anyone just needing a little refresher, Chef Jennifer is here to walk you through some perennial dishes with support and encouragement. We’ll review knife skills and cooking methods as we prepare Scratch-made Tomato Soup with Fancy Grilled Cheese; Properly Grilled Steaks with Fluffy Baked Potatoes; and Dark Chocolate Chunk Cookies with Maldon Sea Salt. Come with questions! With meat, dairy and eggs.

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Instructor: Marie Donadio

Adults, Gluten-Free, Hands-On

Curious about what you could do with a spiralizer? Wondering if an instant pot or sous vide machine is your next adventure? Give some grown-up kitchen toys a test drive as you consider if they have places in your life (or on your holiday gift list). We’ll start with Sous Vide Scallops with Citrus Gremolata, then try out electric and stovetop pressure cookers to make quick Pulled Pork and cooked Beans. Then we’ll blend Homemade Barbeque Sauce; Spiralized Veggie Slaw with Immersion-blended Dressing; Beet Hummus; and Fresh Herb Pesto with Veggie Noodles. Finish off the fun by assembling your creations into colorful bowls as we discuss the pros and cons of our cooking and prepping methods. With meat and seafood; no dairy, eggs or gluten.

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Instructor: Seppo Farrey

Adults, Hands-On

Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). He’ll review knife selection, introduce honing and sharpening and teach you several different chef knife techniques. You’ll sharpen your skills while preparing ingredients for Vegetarian or Chicken Minestrone Soup with Parmesan Reggiano. With optional poultry and dairy; no eggs. Adults only.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

Brunch is great, but doing it all right before your guests are due? Not so much. Elevate your brunch repertoire and stay ahead of the game with Marianna Stepniewski! She’ll discuss tips for making your brunch morning easier by prepping ahead, and share four great recipes: Pear, Black Pepper and Pecorino Scones; Buckwheat Dutch Baby with Arugula and Fennel Salad, Roasted Mushrooms and Fried Egg; Brioche Cinnamon Rolls with Caramel Cream Cheese Frosting and Roasted Pecans; and Green Shakshuka (Baked Eggs). Vegetarian with dairy and eggs.

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Instructor: Nancy Leson

Adults, Hands-On, Vegetarian

Skip the learning curve and make bread right the first time, using only a few ingredients and simple, straightforward techniques! These breads are perfect for the feasting season, and the best part? They’re not only delicious, but easier to make than you think. Join Nancy and whip up a batch of Nearly No-knead Rustic Boule; Dinner Rolls; and Buttermilk Biscuits. Vegetarian with dairy; no eggs.

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Instructor: Rachel Duboff

Adults, Demo, Gluten-Free

The pressure cooker is a transformative tool, saving time and money in countless ways and allowing us to cook up satisfying meals in a jiffy. Whether you’ve got a brand-new cooker or a neglected pot hiding in your cupboard, this class will give you the confidence to put it to great use. Rachel will cover the basics of stovetop and Instant Pot cookers as she prepares a south-of-the-border menu: Cuban Black Beans; Chicken Verde; Sofrito Rice; Mexican Slaw; and Coconut Dulce de Leche. With poultry; no dairy, eggs or gluten.

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Instructor: Marie Donadio

Adults, Gluten-Free, Hands-On

Join Seattle’s original Soup Queen and learn to soup up your soups! We’ll discuss how to build flavor and learn how a pressure cooker can be utilized to make Chicken Stock and Fresh Herb and Garlic Stock. You’ll work hands-on to prepare Marie’s Basically Amazing Chicken Soup; Mediterranean Harvest Vegetables with Poached Fish and Rocket Pesto Garnish; rich and creamy Kabocha Squash Puree with Hazelnut Herb Gremolata; and aromatic Malaysian Shrimp Laksa Soup with homemade Spiralized Vegetable Noodles. With meat and seafood; no dairy, eggs or gluten.

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Meet Our Instructors

Our experienced chefs excel in knowledgeable, approachable and enthusiastic instruction.