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: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Roll up your sleeves and get ready to make several artisan breads including Braided Challah; Ciabatta Loaves and Rolls; Pumpernickel Rolls; and two types of Flatbread. The first day, you’ll make the starters for your doughs, learn the basics behind bread techniques, and have time for some discussion. The second day, you’ll learn to mix, shape and proof your bread and how to bake for excellent crust and crumb. Bring your bread questions — there will be time for discussion and to troubleshoot problems. You’ll leave class with bread fresh from the oven. Vegetarian with dairy and 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. Discover iron’s versatility for all manner of dishes — even baked goods — as Chef Mike prepares Crab, Shrimp and Smoked Salmon Cakes with Chipotle-Lime Sauce; Dutch-oven Chicken and Dumplings; and Chocolate Pudding Cake. With poultry, seafood, dairy and eggs.

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Instructor: Marie Donadio

Adults, Demo, Gluten-Free

Preparing healthy, satisfying meals for one or two people can pose challenges in shopping, portioning and time investment. Marie will share three meal ideas, as well as sides and garnishes that offer components for other dishes, helping you navigate nearly a week of eating well. She’ll prepare Braised Chicken Thighs with Mushrooms and Artichokes, and Olive, Nut and Herb Relish; and simple Baked Cod two ways (Thai and Oreganata with complementary vegetables). Marie will also make Grass-fed Beef Meatballs — suitable for freezing, and versatile for recipes from soup to salad. With meat, poultry and seafood; no dairy, eggs or gluten.

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Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Learn cake decorating with Pastry Chef Laurie! First, she'll demo cake mixing and baking. Then, while the cakes are cooling, you'll learn to make both the simplest American Buttercream and a gorgeous Swiss Buttercream. Laurie will demo piping décor and give you tips and tricks to using a piping bag, coloring the buttercream, and utilizing different style pastry tips to achieve the look you’re after. You’ll have plenty of time in class to decorate several of your own cupcakes to take home, and you’ll leave feeling more confident in making buttercreams and using your piping skills. Vegetarian with dairy and eggs.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Join Birgitte and 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 several savory cheeses including Smoked Paprika Cheese; Roasted Garlic Herb Cheese; and Jalapeño Pepper Cheese, which we will add to Black Bean and Yam Quesadillas. Cheeses will be accompanied with seasonal fruit and vegetables. Vegetarian; no dairy, eggs or gluten.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Cultured foods have a multitude of healthful properties, from aiding digestion and detoxification to curbing cravings. Birgitte, PCC Cooks’ resident fermentation maven, will guide you through the process of creating dairy-free yogurts, beginning with coconut, nut and seed milks. We’ll explore how to make a variety of yogurt flavors, and she’ll show you a creative way to use the leftover nut and seed pulp — a warm Chocolate Cookie! Birgitte will also share recipes for grain- and gluten-free granola to top your yogurts. Vegetarian; no dairy, eggs or gluten.

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Instructor: Jennifer Reyes

Adults, Demo

Chef Jennifer is full of practical ideas for saving time and effort while eating well — like utilizing your freezer as a vault of ready-to-heat meals! Just take a couple hours on a weekend to prep. Once prepared and tucked away, these dishes are ready to eat in an hour or less from freezer to table, making them great options for a busy week. Learn the strategy in class as Jennifer demos Deconstructed Chicken Pot Pie; Bolognese and Béchamel Lasagna; and Tex-Mex Fajitas to sample in class. With meat, poultry, dairy and eggs.

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Instructor: Jackie Freeman

Adults, Gluten-Free, Hands-On, Vegetarian

Chef, dairymaid and cheese maker Jackie Freeman will be your guide for a fast-paced cheese-making workshop. In a small group setting, we’ll work together to create Buttermilk Cheese; Queso Blanco; Ricotta; and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste the results in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten. (Please note: the 3/10 Issaquah date in the print catalog has been changed to 3/12.)

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Instructor: Lesa Sullivan

Adults, Hands-On, Vegetarian

Is your Instant Pot still sitting in its box? Never fear, Chef Lesa has you covered with pressure cooking basics! She’ll show you some vegan recipes that will surprise you with their ease and satisfy your appetite. Making a full pasta meal, cooking dried beans, creating an intensely flavored stock, and even baking a cake can all be done in less than half the regular time. In this hands-on class, you will make and eat: Rich Roasted Vegetable Stock; Pasta Puttanesca; Cannellini Bean Salad with Tender Veggies; and Chocolate Cake. Vegetarian; no dairy or eggs.

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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 anyone starting their cooking journey or 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 Perfectly Roasted Chicken and Vegetables; Creamy Roasted Vegetable Soup; and Quick Tomato Sauce with Properly Cooked Pasta. Come with questions! With poultry, dairy and eggs.

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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: Thanh Tang

Adults, Gluten-Free, Hands-On

Time is an ingredient… but keep the clock on the wall! Chef Thanh will help you gain a new appreciation for slow cooking as we employ the techniques and witness the benefits of braising, roasting and simmering. See (and taste!) the difference taking a little extra time can make with Melting Pot Short Ribs; Skillet Chicken with Preserved Lemons; and Cauliflower Risotto with Roasted Root Vegetables. With meat, poultry and dairy; no eggs or gluten.

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Instructor: MJ Conboy

Adults, Demo, Gluten-Free, Vegetarian

Sure, it’s a new year and many of us have healthy eating goals to stick to, but that doesn’t mean the fun has to stop! Join MJ to learn some recipes for satisfying, plant-based snacks and treats with nutritious ingredients that won’t undo any new year’s resolutions about eating more healthfully. Whether you’re satisfying your own craving or preparing appetizers for a group, these tasty bites will fit the bill: Nori Sesame Almond Crunch; Stuffed Mushroom Caps with Herbs, Cannellini Beans and Walnuts; Black Lentil Caviar on Blinis with Horseradish Cream; and Raw Chocolate Truffles with Cacao, Almond Butter, Dates and Coconut. Vegetarian; no dairy, eggs or gluten.

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Instructor: James Gasser

Adults, Demo

We live in the Pacific Northwest, where great seafood can be found just about anywhere. But why go to an expensive restaurant to enjoy it when you can prepare white-tablecloth-worthy seafood dishes at home? James will start at the beginning, demonstrating how to clean and fillet a fish, prepare mussels and shrimp and purge clams. He’ll put the skills to work with a classic Bouillabaisse with Hazelnut Rouille, paired with Skillet Bread and a bright Arugula and Pomegranate Salad with Lemon Vinaigrette. With seafood, dairy and eggs.

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Instructor: Lesa Sullivan

Adults, Hands-On, Vegetarian

Boost your immune system and lift your mood with fun and spirited Chef Lesa. She’ll inspire you to brighten up your winter menu with a palette of lively produce as we create and savor four hearty salads with colors that shine in the dark of winter. We’ll make Beet Gems Salad with Citrus Dill Dressing; Roasted Golden Root Salad with Fresh Ginger and Turmeric; Warm Farro
 and Winter Greens with Pistachios and Pomegranate Seeds; and Purple Cabbage Slaw with Sultanas and Flaxseed. We’ll also talk vegetable selection and storage. Vegetarian; no dairy or eggs.

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Instructor: Marie Donadio

Adults, Gluten-Free, Hands-On

Soup is the quintessential one-pot meal. Embrace the soup season with nourishing recipes from Seattle’s Soup Queen, Marie. We’ll begin with Vegetable Stock and Bone Broth made in an Instant Pot, and discuss flavor balance and strategies for stock-making. Prepare a brilliantly bright Northwest interpretation of Eastern European Borscht; satisfying Beef Mushroom Soup; and crowd-pleasing Chicken Tortilla Soup, complete with an array of garnishes. With meat and poultry; no dairy, eggs or gluten.

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Instructor: Cynthia Lair

Adults, Hands-On

Dive into the sourdough process and leave with your very own jar of sourdough starter. Learn what makes starters sour and how allowing flour to hang out with bacteria and wild yeast may make gluten more digestible. We’ll make Sourdough Flapjacks and sample Danish Sourdough Seed Bread with Cream Cheese and Lox. Instructions for long-ferment Rustic Sourdough Boule included. With dairy and optional seafood; no eggs.

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Instructor: Devra Gartenstein

Adults, Hands-On, Vegetarian

Winter vegetables have deep and satisfying flavors. They also make convenient shells and wrappers for a world of entrees and appetizers. In this hands-on class, we’ll prepare a tasty selection of stuffed vegetables and explore ideas for other creative ways to use the season’s produce as casings and fillings. We’ll prepare Stuffed Winter Squash, Tofu Sesame Collard Rolls, Stuffed Cabbage, and Twice-baked Potatoes with Chives and Parmesan. Vegetarian with dairy; no eggs.

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