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: 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.

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.

Locations, Dates, and Times

Instructor: Cat Warren

Adults, Demo, Sip + Savor

Believe it or not, stirring and shaking aren't interchangeable! Cat will ignite your inner bartender: simplifying spirits, demystifying bar tools and breaking down the golden formula for a balanced concoction. Spend the evening sipping on DIY mini cocktails and snacking on light bites from the PCC Kitchen.

Menu
  • Whiskey Smash (Whiskey, Simple Syrup, Mint and Seasonal Fruit)
  • Tom Collins (Gin, Lemon Juice, Simple Syrup and Soda)
  • Your own signature cocktail (crafted with seasonal ingredients)
  • Light bites to pair from the PCC Kitchen
Locations, Dates, and Times

Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On

Your favorite summer treat is getting a plant-based upgrade. Birgitte will walk you through making your own ice cream, minus the dairy. Using nutritious ingredients like coconut, nuts and seeds as the base, you'll craft custom flavors with peak-season fruits, spices and herbs.

Menu
  • Strawberry-Basil Ice Cream
  • Ginger and Toasted Pecan Ice Cream
  • Coconut, Lemongrass and Lime Custard Ice Cream

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

Locations, Dates, and Times

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.

Locations, Dates, and Times

Instructor: James Gasser

Adults, Hands-On, Sip + Savor

Eating fish tacos? Easy. Cooking fish tacos? There are a few tricks to the trade -- each type of fish requires its own technique to prepare. James is here to share his know-how on battering, deep-frying, searing and grilling shrimp, salmon and cod. To top it off, you'll learn to build flavor with toppings and sauces, and to craft tortillas by hand.

Menu
  • Handmade Corn Tortillas
  • Sriracha Shrimp Tacos
  • Blackened Salmon Tacos
  • Beer-battered Cod Tacos
  • Toppings include: Grilled Corn Pico de Gallo, Cilantro Lime Cream, Honey Lime Slaw, Caramelized Pineapple, Avocado, Queso Fresco, Tapatio
  • Beers to pair

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

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Adults, Demo, Gluten-Free

Take your summer sipping to the next level with a superfood boost -- probiotics. Explore the world of probiotic drinks and learn to craft your own, from kombucha to kvass, using peak-season produce, herbs and spices. You'll master all the techniques needed: flavor creation, fermenting and storing.

Menu
  • Kombucha
  • Veggie Kvass (fermented vegetable drink)
  • Fruit Kvass (fermented fruit drink)
  • Rejuvelac (fermented grain drink)
  • Turmeric-Ginger Bug for Ginger Beer
  • Light bites to pair from the PCC Kitchen

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

Locations, Dates, and Times

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: Jennifer Reyes

Adults, Demo, Sip + Savor

It's time to put your best basket forward! Jennifer will walk you through an elevated picnic menu fit for your next trip to the park. Learn how to craft artisan bread for sandwiches, whip up refreshing vinaigrettes for salads and pack portable desserts.

Menu
  • Steak Sandwich with Lemon-Garlic Aioli on Homemade Focaccia Bread
  • Parsley, Prosciutto and Dijon Tomato Salad
  • Lemon-Tarragon Potato Salad
  • Individual Lemon Meringue Pies in Jars
  • Wines to pair

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

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.

Locations, Dates, and Times

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.

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. 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.

Locations, Dates, and Times

Instructor: Nancy Leson

Adults, Demo, Sip + Savor

Pull together a seasonally inspired spread ahead of time so you can spend your gathering mingling with guests! Seattle food writer and radio personality Nancy Leson will give you invaluable tips for pulling pin-bones from fish fillets, culling corn fresh from the cob, and preparing crème fraîche for dishes both savory and sweet.

Menu
  • Dill-icious Cucumber Grape Gazpacho
  • Salatim (Quinoa Tabouli with Peas, Mint and Cherry Tomatoes)
  • Northwest Salmon Baked in Parchment with Fresh Corn-off-the-Cob, Basil and Tomatoes
  • Ripe Summer Stone Fruit with Homemade Crème Fraîche
  • Wines to pair

Dietary Notes: With seafood and dairy; no 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 summer.

Locations, Dates, and Times

Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

There's more to grilling than hot dogs and hamburgers -- add some flare to your next outdoor affair! Thanh will teach you how to bring together flavors and textures that are off the beaten path with the perfect sear.

Menu
  • Grilled Watermelon Steaks with Cabbage Slaw
  • Teriyaki Steak Sliders with Grilled Peppery Pineapple
  • Grilled Bok Choy, Green Beans and Spiced Rubbed Shrimp
  • Grilled Peach Crumble

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

Locations, Dates, and Times

Instructor: MJ Conboy

Adults, Demo, Gluten-Free, Vegetarian

The last thing you want to do right now is turn on the stove. Enter an abundance of seasonal produce! MJ will show you the ways to light, yet lofty, plant-based dishes and bites -- from starters to desserts -- no cooking required.

Menu
  • Raw Avocado Zucchini Cucumber Soup with Pumpkin Seed Crema and Edible Flowers
  • No-Cook Pad Thai with Kelp Noodles
  • Raw Marinara Sauce with Zucchini Noodles
  • Dark Chocolate Pecan Fudge

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

Locations, Dates, and Times

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: Marianna Stepniewski

Adults, Hands-On, Sip + Savor

Nothing says summer in the Northwest quite like stone fruit -- peaches, plums and nectarines shine in both sweet and savory dishes. Roll up your sleeves and learn the skills needed to work with stone fruit. Join Marianna in roasting, poaching and puréeing stone fruits for a seasonal celebration.

Menu
  • Nectarine Thai Basil Agua Fresca
  • Plum and Heirloom Tomato Salad with Burrata and Toasted Walnuts
  • Fennel-rubbed Pork Tenderloin with Tomato Peach Chutney and Polenta
  • Poached Stone Fruit with Honey-whipped Ricotta and Pistachios
  • Wines to pair

Dietary Notes: With meat and dairy; no eggs.

Locations, Dates, and Times

Instructor: Laurie Pfalzer

Adults, Hands-On

Make the most of juicy, peak-season berries with quick and easy picnic-ready hand pies and galettes! Laurie will teach you the tricks to a fabulously flaky crust that you'll stuff with your own custom berry fillings made with blackberries, blueberries, strawberries and raspberries.

Menu
  • Flaky Pie Crust (all-purpose or whole wheat)
  • Mixed Berry Hand Pies
  • Berry-Lemon Galettes

Dietary Notes: Vegetarian with dairy; no eggs.

Locations, Dates, and Times

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