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

Adults, Hands-On

Learn how to taste cheese like a professional with help from one of PCC’s resident cheese experts. In this class, you’ll travel through cheeses of all families, made with all kinds of milk — cow, sheep, goat and even buffalo. Once you’ve honed your senses of sight, smell, touch and taste with cheese, you’ll explore different pairings from a variety of fruits, nuts, meats and chocolates to discover which flavors play together just right. You’ll come away knowing how to build a cheese board that’s dressed to impress!

Menu
  • Horizontal Tasting with Brie-style cheese made from cow, goat, sheep and water buffalo milks
  • Vertical Tasting with a fresh cheese, a soft-ripened cheese, a firm cheese, a hard cheese, a washed-rind cheese and a blue cheese
  • Pairing with seasonal fruit, Marcona almonds, salami and dark chocolate

Dietary Notes: With dairy and optional meat; no eggs.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Adults, Demo, Sip + Savor

Raise your glass for a toast — to toast! Chef Jen is crafting appetizers that elevate humble bread to elegant hors d'oeuvre status. Her recipes are perfect for any celebration, including a spur-of-the-moment cocktail party. To top it off, you’ll learn to mix a couple of mini cocktails featuring local spirits.

Menu
  • Potato Blinis with Whipped Crème Fraîche and Smoked Salmon
  • Crostini with Wild Mushroom Duxelle
  • Classic Shrimp Toast
  • Mini Lavender Lemon Drops
  • Mini Basil Mojitos

Dietary Notes: With seafood and dairy; no eggs.

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Let Chef Birgitte guide you through the delightful world of dairy-free cheese. In this class, you’ll have the opportunity to craft several appealing cheese alternatives using coconut, nuts and seeds. Discuss the process of soaking and culturing ingredients to create a dairy-free cheese that not only looks the part but tastes scrumptious and is ready to share.

Menu
  • Dairy-free Mozzarella Cheese Pizza
  • Dairy-free Parmesan Crackers
  • Dairy-free Coconut-Lime Cheese with Stir-fried Vegetables

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

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On, Vegetarian

This class is packed with sweetness, and it’s all gluten-free. Students will learn fundamental baking techniques as they prepare three delicious desserts. Designed to be approachable and flavorful, these recipes aim to please any guest, gluten-free or not.

Menu
  • Citrus Chiffon Cake with Strawberry Tarragon Salsa
  • Southeast Asian Almond Cookies
  • Coconut Dacquoise with Apricot-Lime Mascarpone

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

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Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

It’s easier than you think to craft New York-style bagels and chewy soft pretzels. First, we’ll mix up doughs for these classic breads, then shape, boil and bake them. Add toppings and mix up some complementary cream cheese spreads for a perfect pairing.

Menu
  • Plain, Poppy Seed, Everything, Whole-Wheat and Cinnamon-Raisin Bagels
  • Salted and Plain Soft Pretzels
  • Cream Cheese Spreads

Dietary Notes: Vegetarian with optional dairy and eggs.

Locations, Dates, and Times

Instructor: Lesa Sullivan

Adults, Gluten-Free, Hands-On, Vegetarian

Is there any quicker way to bring on the sun than to cook with seasonal produce? It doesn’t get any faster than in an Instant Pot. Join chef Lesa and her gaggle of pressure cookers to learn all about this versatile tool and create a spring-honoring feast.

Menu
  • Spring Greens and Baby Pea Risotto
  • Perfect Artichokes with Salsa Verde and Creamy Garlic Sauce
  • Cauliflower and Fennel Veloute with Onion Creme
  • Vanilla Panna Cotta with Strawberry Compote

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

Locations, Dates, and Times

Instructor: Jennifer Reyes

Adults, Hands-On

For many, eggs are a weekly staple. Expand your knowledge of this versatile ingredient, learning classic, reliable cooking techniques that will last a lifetime. Chef Jen will lead a discussion delving into all things egg and walk you through a variety of basic dishes. Come with questions!

Menu
  • Perfect Scrambled Eggs the French Way
  • 6-minute Eggs on Toast with No-fail Hollandaise Sauce
  • Leek and Bacon Quiche
  • Classic Chocolate Mousse

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Seppo Farrey

Adults, Hands-On

Sharpen your knife skills in this hands-on workshop where you’ll learn to cut safely and efficiently while making a flavorful tortilla soup! You can bring the chef knife you’re already familiar with or use one of ours. Chef Seppo will review knife selection as well as honing and sharpening, and you’ll have ample time to practice several professional techniques. Adults only.

Menu:
  • Vegetarian Tortilla Soup with Avocado
  • Chicken Tortilla Soup with Avocado

Dietary Notes: With optional poultry; no dairy or eggs.

Locations, Dates, and Times

Instructor: Cam Zarcone

Adults, Demo

Get creative with your little ones' food! Cam, mother of three and former Parents Magazine staffer, brings a chef’s sensibility to the table and offers plenty of tips and techniques for making baby meals you’ll be tempted to munch down, too. Flavors of vegetables and fruits truly shine when they’re roasted. And grains we eat every day can easily and deliciously be adapted for little appetites. After learning to make a variety of meals and some scrumptious finger foods, you may find yourself banishing those jars of sweet potatoes to the back of the cupboard.

Menu
  • Turkish Barley and Apricot Porridge
  • Pumpkin and Pea Risotto
  • Chunky Roasted Cauliflower and Apple Purée
  • Mini Veggie-loaded Chicken Meatballs
  • Cheesy Polenta Sticks

Dietary Notes: With poultry and dairy; no eggs.

Locations, Dates, and Times

Instructor: Nancy Leson

Adults, Demo

The meaty marvels you’ll make in this class are on regular rotation at Nancy’s house, and she’s convinced they deserve a place in your quick-and-easy recipe repertoire. Learn techniques for searing, pan-frying and creating flavorful sauces while being entertained by Nancy's nonstop stories and banter.

Nancy Leson is an award-winning food writer and radio personality who learned much of what she knows about food during her first career - waiting tables. Seattle readers know her as the mouth that scored - for the better part of two decades - as restaurant critic and food columnist for the Seattle Times.

Menu
  • Chicken Thighs with Preserved Lemons
  • Spicy Mediterranean Lamb Chops
  • Mei-Maw’s “Marry Me” Pork Schnitzel
  • Simple-as-can-be Asparagus
  • Roasted Potatoes

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

Locations, Dates, and Times

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

The sea of cheeses at the cheese counter doesn't have to be intimidating! Take a walk through the Burien PCC cheese department with Cheese Specialist, Courtney Johnson, and learn how to navigate the hundreds of options now available in your neighborhood. You'll taste a selection of cheeses, discuss pairings available in the store, and learn the basic building blocks of creating your own cheese plate to celebrate springtime - just in time for Mother's and Father's Day!

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Instructor: Rachel Duboff

Adults, Hands-On

Lock in your meal planning with personal chef Rachel. You’ll learn how to both simplify and expand your weekly menu while avoiding monotony with techniques that are easy to master. Chef Rachel will start with a core meal and then show how it can be adapted and transformed for each new day. We’ll review menu plans and pantry staples, then venture into crafting the actual dishes. One-stop shopping and minimal waste? Let’s get started!

Menu
  • Teriyaki Chicken with Brown Rice and Grilled Bok Choy
  • Thai-inspired Fried Rice
  • Hearty Chicken Salad

Dietary Notes: With poultry and eggs; no dairy.

Locations, Dates, and Times

Instructor: MJ Conboy

Adults, Demo, Vegetarian

A good sauce can take a dish from so-so to scrumptious! Chef MJ will demonstrate how to mix up a variety of sauces, toppings, dips and dressings to make plant-based eating both easy and delicious. Plus, you’ll have a chance to work hands-on to make fresh rolls with herbs, veggies, crispy tofu and noodles wrapped in rice paper.

Menu
  • Rainbow Spring Rolls with Almond-Ginger-Lime Dip
  • Caesar Salad with Vegan Caesar Dressing and Crunchy Shiitake “Bacon”
  • Japanese Carrot-Miso Dressing with Crudités
  • Versatile Cashew Cheese Sauce
  • Strawberry Fruit Kanten with Aquafaba Whipped Cream

Dietary Notes: Vegetarian; no dairy or eggs.

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Learn how to supercharge a staple summertime meal with a health-oriented approach! In this class, Chef Birgitte will teach you the fundamentals of fermenting and culturing ingredients to create a meat-free burger that is an enzyme-rich, probiotic superfood that supports digestion and boosts immunity.

Menu
  • Grain-free Sourdough Buns
  • Grain-free Cultured Nut and Veggie Patties
  • Fermented Pesto
  • Fermented Relish
  • Fermented Ketchup
  • Fermented Onions
  • Supercharged Dairy-free Milkshakes

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

Locations, Dates, and Times

Instructor: Laurie Pfalzer

Adults, Hands-On

Chef Laurie introduces you to the savory side of hand pies and tarts as you discover the traditions of Cornish and Irish pasties, which incorporate meat and vegetables. Each student will make their own flaky pie dough using the techniques learned in class. Then, using general filling recipes as a guide, you’ll choose a selection of seasonal vegetables, herbs and meat to create your own personal hearty hand pies and tarts to bake in class and take home.

Menu
  • Traditional Irish Pasties
  • Seasonal Vegetable and Meat Hand Pies

Dietary Notes: With dairy and optional meat; no eggs.

Locations, Dates, and Times

Instructor: Cynthia Lair

Adults, Hands-On

Dive into the sourdough process and leave with your very own jar of sourdough starter. You’ll learn to create a starter, how to keep it healthy, and what gives starters their unique sour flavor. Cynthia will also discuss why allowing flour to hang out with bacteria and wild yeast may make gluten more digestible. Sample sourdough recipes in class, and leave with the confidence to make your own breads at home.

MENU
  • Sourdough Flapjacks
  • Danish Sourdough Seed Bread with Cream Cheese and Lox

Dietary Notes: With dairy and optional seafood; no eggs.

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

This gluten-free class celebrates wraps from around the world. Savor spring flavor by adding these versatile, sandwich alternatives into your regular meal rotation. Chef Birgitte will show you how easy they are to make and pack with your favorite ingredients!

Menu
  • Thai Salad Rolls with Lime Peanut Sauce
  • Mexican Bean Taquitos with Guacamole and Salsa
  • Sweet Grain-free Crepes with Seasonal Berries

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

Locations, Dates, and Times

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