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: Jennifer Reyes

Featured, 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 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: Laurie Pfalzer

Hands-On, Vegetarian

All new! Learn to make a decadent cream pie. Pastry Chef Laurie will empower you to make a tender, flaky and flavorful butter pie crust with a little knowledge, a few handling instructions and quality ingredients. Then you’ll learn the technique to making a great cream filling — either Chocolate Cream or Coconut Cream. You will learn how to blind bake a crust, and we'll discuss ingredients such as flour types and brands and troubleshoot common pie problems. Each student will make a 6-inch Chocolate Cream Pie or Coconut Cream Pie to take home. For every season, pie is the answer! Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Featured, Hands-On

Here’s a tip that any chef will tell you: Learn the simple secrets to making meat and vegetable stocks, and you will reap the dividends for months to come! Once you squirrel your stock containers away in the freezer, you’ll be ready, at a moment’s notice, to build the most flavorful meals in a snap. Find out how easy it is to make Chicken, Beef and Mushroom Stocks. Then you’ll pick up a few handy ideas about what to do with all your liquid gold as we prepare Chicken, Leek and Wild Rice Soup; French Onion Soup; and Mushroom Barley Soup. With meat, poultry and dairy; no eggs.

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Instructor: Seppo Farrey

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 knife techniques. You’ll sharpen your skills while preparing ingredients for Lemon Chicken Tortilla Soup with Avocado. With poultry; no dairy or eggs. Adults only.

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Instructor: Cynthia Lair

Hands-On, Vegetarian

Dive into the sourdough process and leave with your very own jar of sourdough starter. Learn what makes sourdough sour and how allowing wheat 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 Crème Fraiche and Sea Salt Butter, plus discuss how to long-ferment Rustic Sourdough Boule. Vegetarian with dairy; no eggs.

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Instructor: Birgitte Antonsen

Gluten-Free, Hands-On, Vegetarian

More and more people are leaning toward a dairy-free lifestyle, but cheese is a hard one to give up! Join Birgitte as we explore ways to make appealing dairy-free cheeses using coconut, nuts and seeds. We’ll cover the basics with vegan cheese that not only looks the part, but tastes delicious, too: Smoked Paprika Cheese, Roasted Garlic Savory Herb Cheese and Jalapeno Pepper Cheese (which we will add to Black Bean and Yam Quesadillas). Vegetarian; no dairy, eggs or gluten.

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Instructor: Ronit Gourarie

Hands-On, Vegetarian

The smell of freshly baked bread wafting through the house is a bedrock of good memories. Ronit will answer all of your bread questions as each student makes a mini-size loaf of Whole-Wheat Cinnamon Raisin Bread, while learning the proper technique to mix, knead, shape and bake. Then she’ll use a basic Whole Wheat Bread dough recipe to demonstrate variations and shaping techniques for rolls, braided bread and cinnamon rolls. As an end-of-class treat, we’ll enjoy our fresh bread with an array of butters and spreads from the PCC shelves. Vegetarian with optional dairy; no eggs.

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Instructor: Erin Coopey

Gluten-Free, Hands-On

You’ve had a busy day, but you still need to put dinner on the table. Chef Erin to the rescue with quick weeknight meals! There’s no better way to make sure you eat a home-cooked meal after a long day at work than to have a plan. You’ll get four nights’ worth of dependable ideas from Chef Erin as you help prepare Cumin-spiced Black Bean Tacos with Shredded Cabbage; Vietnamese-style Noodle Soup; Pan-seared Black Cod with Herbed Mashed Peas; and General Tso’s Chicken. With poultry, seafood, dairy and eggs; no gluten.

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Instructor: Lesa Sullivan

Hands-On

Get the hang of some basic techniques for both stovetop and electric pressure cookers in this hands-on class. Learn about cooking raw veggies to fork-tender perfection, cooking beans and grains lightning-quick and safely taking meats from frozen to finished in minutes. Together we will make and sample: Lemon Risotto; Beans and Greens Soup using pressure cooker-prepared Roasted Chicken Stock; and Chicken Salad with Wild Rice and Cranberries. With meat and dairy; no eggs.

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Instructor: Darin Gagner

Demo, Featured

Recipes often list “salt, to taste” — but what does that really mean? Chef Darin will take you down the rabbit hole, discussing what types of salts to use, how much and when. We’ll discuss how to use weights to get the perfect saltiness, lead you in a tasting experiment to discover your personal baseline for salt, and dive into estimating “salt to taste.” Along the way, you’ll sample Stone-ground Polenta with Pecorino and Mascarpone; Dry-brined Whole Roasted Chicken with Cranberry, Currant and Ginger Relish; Arugula Salad with Ricotta Salata, Pistachios and Sherry Gastrique; and Ling Cod wrapped in Speck with Tarragon Butter. With meat, seafood, dairy and eggs.

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