Techniques

Focus in on culinary skill development, add new skills to your toolbox and bring creativity to your kitchen with inspiring classes.

Instructor: Lisa Crawford

Adults, Hands-On, Vegetarian

Indulge in two days of sourdough celebration with longtime baker and member of The Bread Bakers Guild of America, Lisa Crawford. Dig into terminology and techniques, learn the basic formula and stretch your imagination with various alterations. Tune into the importance of time and temperature and experiment with different flours, then head home with a sourdough starter and the know-how to bake your own loaves from scratch.

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  • Sourdough Country Loaf
  • Sourdough Olive Loaf

Dietary Notes: Vegetarian with optional seafood and dairy; no eggs.

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Demo, Vegetarian

Extra virgin olive oil is an Italian essential. Paola grew up visiting frantoi (oil mills) in Tuscany and Umbria — her father was an actual olive oil sommelier. Do a taste test of olive oils available at PCC, then learn how best to source and cook with several kinds. Students will follow along as Paola crafts three Italian dishes that make the most of the oil's rich flavor and robust nutrition.

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  • Extra Virgin Olive Oil Whipped Goat Cheese and Roasted Grape Crostini with Walnuts and Honey
  • Insalata di Finocchi e Cachi (Shaved Fennel and Persimmon Salad with Dijon Vinaigrette)
  • Rosemary and Extra Virgin Olive Oil Gelato with Candied Rosemary

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Sip + Savor

Celebrate our state's prized fruit at peak season! In this class, you'll infuse locally grown apples into three delectable dishes: savory pork tenderloin, fresh fall slaw and sweet, tender shortcake. Plus, pair each with a seasonal hard cider! Along the way, you will learn many versatile cooking skills, like how to properly brine and sauté pork, use safe and professional knife cuts, mix vinaigrette, candy nuts and make crème fraîche from scratch.

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  • Fennel-brined Pork Tenderloin with Roasted Apples and Leeks
  • Apple and Chicory Slaw with Maple-Dijon Vinaigrette and Ras al Hanout Candied Pecans
  • Apple Butter Shortcake with Honey Whipped Crème Fraîche
  • Hard ciders to pair

Dietary Notes: With meat, dairy and eggs.

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

Adults, Gluten-Free, Hands-On, Vegetarian

Break open the world of gluten-free baking in this foundational, hands-on class. Learn about a variety of alternative flours and how to select the right one for each bake, from bread to pizza to cookies. Practice making and handling three different doughs while learning about their unique nutritional properties.

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  • Heart-healthy Seed Bread
  • GF Test Kitchen Sugar Cookies (three variations, using different flour blends)
  • Flatbread Pizza with Goat Cheese and Arugula

Dietary Notes: Vegetarian with dairy and eggs; no gluten. PCC classrooms are not gluten-free facilities.

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Instructor: Lesa Sullivan

Adults, Hands-On

Get comfortable with cast iron — Dutch ovens, reversible griddles and classic skillets. Roll up your sleeves to sear and sizzle as Lesa walks you through the techniques needed to take your food from good to golden.

Menu
  • Farinata (Savory Italian Chickpea Crepe) with Pesto
  • Grilled Flank Steak with Chimichurri
  • White Corn Quesadillas with Summer Squash, Fresh Herbs and Goat Cheese
  • Dutch Oven Apple Cake

Dietary Notes: With meat, dairy and eggs.

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Instructor: Abby Canfield

Adults, Demo, Gluten-Free, Sip + Savor

Date night in the Pacific Northwest just got even more delicious. Learn to craft a seasonally inspired, do-it-yourself meal for two — or a decadent, treat-yourself night in — that'll chase away any grey day. Get cozy with new cooking skills like making herb oil, cooking a terrific tenderloin, preparing wine-based pan sauces, roasting your favorite fall veggies and baking a decadent dessert with homemade whipped cream — all while sipping perfectly paired wines.

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  • Celery Root Soup with Pickled Currants, Pine Nuts and Parsley Oil
  • Lemon and Garlic Roasted Pork Tenderloin with Winter Squash, Parsnips and White Wine Pan Sauce
  • Chocolate Polenta Cake with Orange-Cardamom Syrup and Coffee-infused Whipped Cream
  • Wines to pair

Dietary Notes: With meat and dairy; no eggs or gluten.

Locations, Dates, and Times

Instructor: Holly Tennant, M.S.

Adults, Demo, Sip + Savor

As summer winds down into fall, it’s time to devour apples in all forms — especially cider! Dig into the history of cider, explore different varieties, understand the craft behind it all and learn the tricks to tasting as you snack on perfect pairings. How about them local, organic apples?

Menu
  • Charcuterie and Hard Cheese Board paired with old-world cider
  • Mixed Pea Salad with Avocado and Pine Nuts paired with fruit cider
  • Grits with Turkey Sausage and Sage paired with dry cider
  • Amaranth and Blueberry Chocolates paired with dessert cider

Dietary Notes:With meat, poultry and dairy.

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Instructor: Kaitlin Benjamin

Adults, Hands-On

There's nothing quite like a buttery, baked-from-scratch croissant. Learn to make this classic pastry at home, step by step: mix and roll the dough, expertly apply a butter lamination, cut and shape the croissants, then proof and bake to perfection. Practice with both a pistachio filling and a ham and cheese filling in addition to a basic butter recipe.

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  • Butter Croissants
  • Pistachio Croissants
  • Ham and Cheese Croissants

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Hands-On

Explore each fundamental element of cooking as celebrated in the James Beard Award-winning cookbook — and the popular Netflix miniseries — "Salt, Fat, Acid, Heat." Chef Abby will bring this book's timeless techniques and expert advice alive in the PCC classroom. She will guide you through recipes from the book while you gain hands-on experience with the essential skills needed to turn raw, seasonal ingredients into thoughtful and memorable meals.

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  • Autumn Panzanella Salad
  • "Conveyor Belt" Chicken with Lemon Aioli and Pickled Beets
  • Poached Pears with Orange and Caramel Sauce

Dietary Notes: With poultry, dairy and eggs.

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Instructor: Seppo Farrey

Adults, Hands-On

Dinnertime dilemma? Seppo's got you covered with satisfying, easy-to-customize one-bowl meals to accommodate any allergy or lifestyle diet. With a little prep, you'll have suppers all week. Master the method to building a well-rounded meal in a bowl and explore endless ideas — you'll cook up a variety of dishes, then learn how to mix, match and layer with additional components to suit your tastes.

Menu
  • Sesame Herbed Polenta
  • Mediterranean Roasted Vegetables
  • Vegetarian White Bean Chili
  • Japanese Vegetable Curry
  • Tahini Miso Sauce
  • Ginger Carrot Sauce

Dietary Notes: Vegetarian with optional poultry, seafood, dairy and gluten.

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Instructor: Birgitte Antonsen, N.T.P.

Adults, Gluten-Free, Hands-On, Vegetarian

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. Students will choose from a variety of vegetables and customize their own jar of kraut to take home. You'll learn to prepare fermented dips and dairy-free sour cream, gathering fundamental and versatile skills that can be put to work all year long in your home kitchen.

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  • Build-Your-Own Vegetable Kraut
  • Fermented Dips (with beans, nuts and seeds)
  • Vegetarian Borscht with Kraut and Homemade Dairy-free Sour Cream (with coconut, nuts and seeds)

Dietary Notes: Vegetarian; no dairy, eggs or gluten.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Gluten-Free, Hands-On, Vegetarian

These little French meringue bites might just be the best sandwich cookie in the world — and they're naturally gluten-free! In this class, Marianna will guide you through easy-to-follow steps that you'll be able to recreate at home. Master the science of meringue and craft two velvety, fall-themed fillings: a caramel apple Swiss buttercream and an Earl Grey infused ganache.

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  • Cinnamon Macarons with Caramel Apple Buttercream
  • Chocolate Macarons with Earl Grey Ganache

Dietary Notes: Vegetarian with dairy and eggs; no gluten.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Gluten-free pizza party, anyone? Thanh is here to show you how to whip up a classic gathering go-to according to your dietary needs. Explore a new approach to gluten-free dough making, craft seriously simple sauces, refresh your knife skills and master the art of the perfect bake.

Menu
  • Gluten-free Pizza Dough
  • Gluten-free Focaccia Dough
  • Tomato Sauce
  • Roasted Garlic Sauce
  • Toppings: Caramelized Onions, Fresh Peppers, Mushrooms, Olives, Potatoes, Leeks, Summer Squash, Spinach, Cheeses, Salts, Prosciutto, Roasted Chicken

Dietary Notes: With optional meat, poultry and dairy; no eggs or gluten.

Locations, Dates, and Times

Instructor: Lesa Sullivan

Adults, Hands-On

Don't be intimidated by your Instant Pot — gain confidence with this miracle machine! Lesa is bringing her Instant Pot expertise back into the classroom in this meat- and poultry-focused cooking class. Learn best practices and gain hands-on experience cooking pork shoulder, chicken and short ribs in your new favorite, fuss-free kitchen appliance.

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  • Italian Pork Stracotto (Pork Shoulder) with Porcini and Rosemary
  • Moroccan Lemon Chicken with Preserved Lemon, Ras El Hanout Spices and Sumac
  • Short Rib Red Wine Ragu with Pappardelle

Dietary Notes: With meat, poultry and dairy; no eggs.

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Instructor: Jennifer Reyes

Adults, Hands-On, Sip + Savor

Nothing elevates a meal like a perfectly crafted sauce. Jennifer will teach you the techniques you need to take your weeknight dinners to the next level with the secrets behind flawless pan sauces. Master emulsions, perfect reductions and more.

Menu
  • Skillet-roasted Chicken Thighs with Lemon-Herb Pan Sauce
  • Pan-seared Steak Finished with a Sherry-Dijon Sauce
  • No-Cream Alfredo Sauce with Fettuccine
  • Wines to pair

Dietary Notes: With meat, poultry, dairy and eggs.

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Instructor: Michael Diem

Adults, Hands-On

Every meal starts with the essentials — master techniques that you can use to cook up nearly any dish. Michael will help you master fundamental kitchen skills: chopping and roasting vegetables; crafting dressings and marinades; getting a superior sear on your steak; and prepping and baking dough.

Menu
  • Mediterranean Chop Salad with Red Wine Vinaigrette with Shallots and Fresh Herbs
  • Flat Iron Steak
  • Roasted Vegetable Soup
  • Chocolate-Vanilla Checkered Cookies

Dietary Notes: With meat, dairy and eggs.

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Instructor: Albert Edmonds

Adults, Hands-On

Albert grew up sharpening and using knives — first as a kid, learning the art of sharpening from his dad, and then in a local cutlery store after high school. Since 2009, he has had a studio in Fremont where he hones his craft, something he considers a meditative and constantly evolving experience. In this hands-on class, learn everything you need to know about knife sharpening, from safe handling to application and inspection. Students will sharpen using waterstones, and knives will be provided — as well as light snacks.

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Instructor: Seppo Farrey

Adults, Hands-On

Sharpen your knife skills in this hands-on workshop where you'll learn to cut safely and efficiently. You can bring the chef knife you're already familiar with or use one of ours. Seppo will review knife selection as well as honing and sharpening, and you'll have ample time to practice several professional techniques. At the end of class, you'll craft and enjoy a soup with your chopped-up veggies.

Dietary Notes: Vegetarian with optional poultry; no dairy or eggs.

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Instructor: Michael Diem

Adults, Hands-On

If you only take one cooking class in your life, make it this one. In this hands-on class, we'll cover everything you need to know about safe and effective cutting in the kitchen. Build a foundation of knife efficiency, including proper grip, everyday use and professional techniques. You can bring the chef knife you're already familiar with or use one of ours — Michael also will describe best practices for knife care. Light snacks will be served. Adults only.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

Fully bake your cake basics in this comprehensive, hands-on class. In addition to mastering essential skills for mixing, baking and layering a perfect yellow cake, you'll learn to make a Swiss meringue buttercream filling from scratch, then finesse your finishing techniques. Scrumptious cake samples will abound!

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  • Perfect Yellow Cake with Chocolate Swiss Meringue Buttercream
  • Pumpkin Chinese Five-Spice Cake with Vanilla Bean Mascarpone Swiss Meringue Buttercream

Dietary Notes: Vegetarian with dairy and eggs.

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Instructor: Courtney Johnson, Ph.D., C.C.P

Join us for a cracking good time in the Burien classroom. Sample some Italian wine and watch an 80-pound wheel of Parmigiano-Reggiano be cracked using traditional techniques. After the wheel is broken down, you’ll get to sample the ‘King of Cheese’ at its freshest and learn about the original parmesan’s role not just in cooking, but also as a worthy addition to your fall and winter entertaining menu.

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Instructor: Rachel Duboff

Adults, Hands-On

Summer days mean after-work entertaining is a go! Personal chef Rachel will teach you how to make dinner-party-worthy dishes any night of the week — without the stress. Learn the secrets to meal planning and prepping with the freezer, braising and roasting, and get a refresher on knife skills.

Menu
  • Smoked Paprika and Green Olive Short Ribs
  • Roasted Ratatouille with Polenta Triangles
  • Moroccan Chicken Tagine with Apricots
  • Quinoa Pilaf with Pepitas and Cashews

Dietary Notes: With meat and poultry; no dairy or eggs.

Locations, Dates, and Times

Instructor: Lesa Sullivan

Adults, Gluten-Free, Hands-On

If you're a fan of fish and looking to improve your seafood savvy, this class is for you. Lesa Sullivan brings years of experience from the fish market to the kitchen. Learn to select seafood responsibly, then gain confidence cooking prawns, white fish and salmon.

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  • Prawn Pasta all'Arrabbiata
  • Pan-seared White Fish with Salsa Verde
  • Northwestern Chowder with Salmon

Dietary Notes: With seafood and dairy; no eggs or gluten.

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Instructor: Nancy Leson

Adults, Demo, Sip + Savor

Nancy Leson spent the first half of her career waiting tables and the next half as a restaurant critic for The Seattle Times, writing about food and Seattle chefs. So settle in for storytime — Nancy will share some of her favorite memories while she demonstrates locally loved recipes from the likes of Tamara Murphy and Renee Erickson that have been adapted for the home kitchen. Plus, sip local wines to pair!

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  • Café Juanita's Rosemary-Olive Rolls
  • Tamara Murphy's Skillet-roasted Clams and Mussels with Chorizo
  • Renee Erickson's Butter Lettuce Salad with Toasted Marcona Almonds, Fresh Herbs and Parmigiano-Reggiano
  • Yes-You-Can-Make-It Tiramisu
  • Local wines to pair

Dietary Notes: With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Courtney Johnson, Ph.D., C.C.P

Adults, Hands-On, Vegetarian

Dive fearlessly into the world of cheese with our resident CCP (Certified Cheese Professional), Courtney Johnson. She will teach both the history and science behind cheesemaking, and you'll grasp the building blocks for pairing and plating so you can be ready for any seasonal soirée. Experience three different tasting formats, each including a wide variety of cheese styles.

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  • Horizontal tasting — cheeses tasted by milk type, including cow, sheep, goat and buffalo
  • Vertical tasting — cheeses tasted by style, including different milk types, in order of strength from fresh to blue
  • Coaxial pairing — cheeses and pairing ingredients tasted separately, then together

Dietary Notes: Vegetarian with dairy and optional meat; no eggs.

Locations, Dates, and Times

Instructor: Courtney Johnson, Ph.D., C.C.P

Adults, Hands-On, Sip + Savor, Vegetarian

Courtney Johnson, our resident Certified Cheese Professional, is leading a crash course on all things beer and cheese. Learn to taste each like a pro, and then pair and taste them together! You'll walk through a selection of four ales and lagers, pairing a variety of cheese styles with each.

Dietary Notes: Vegetarian with dairy; no eggs.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Adults, Hands-On

It all starts with stock. In this hands-on class, you will discover three different, delicious takes on chicken soup from around the world — all based on the same simple, scratch-made stock. Learn to create each bowl step by step, adding more tips and tricks to your soup skill set as you go. Savor winter after winter from scratch in the Northwest!

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  • Homemade Chicken Stock
  • Filipino Arroz Caldo with Scallions, Toasted Garlic and Soft-boiled Egg
  • Belgian Waterzooi with Gently Poached Chicken, Leeks and Carrots
  • Italian Wedding Soup with Chicken Meatballs

Dietary Notes: With poultry, dairy and eggs.

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