Winter 2020 Classes

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9th And Hennepin Artisan Donuts: Cake Donuts and Crullers

Justin Newstrum

21+, Demo, Vegetarian

If you ask us, donuts are best made fresh — and even better when paired with whiskey. Fried-to-order farmers market aficionado Justin Newstrum will teach you to make cake donuts and crullers, glazed with enticing seasonal flavors. Learn to pair each with a small-batch whiskey.

9th And Hennepin Artisan Donuts: Raised Donuts and Fritters

Justin Newstrum

21+, Demo, Vegetarian

It’s true — donuts are even better from scratch. Learn to make raised donuts and fritters, and to glaze and fill them with enticing flavors. Pair each with a choice whiskey!

A Healthier Microbiome

Michelle Babb, M.S., R.D., C.D.

Demo, Gluten-Free

Take a deep dive into your microbiome — the community of organisms that protects your body against germs, breaks down food, and puts essential vitamins and nutrients to work. Learn to incorporate prebiotics, probiotics and nutrient-rich, plant-based foods into your daily routine.

A Taste of Portugal

Tiago Freitas

Hands-On

Inspired by his father’s cooking, Tiago brings with the tastes and techniques of Portugal to the classroom. Learn to steam succulent clams — a mainstay of the region — build a traditional soup from stock to finish, braise melt-in-your-mouth pork, and craft world-famed custard tarts.

After-School Cooking Club: All Across Asia

Cam Zarcone

Ages 8 to 12, Kids Only

In this series of three after-school classes, kids will have fun exploring the cultural cuisines of three different Asian countries. Students will use fresh ingredients to cook seven flavorful dishes in the classroom, and come home inspired to create more of their own meals from scratch.

Aging Gracefully

Marilyn Walls, M.S.

Demo

In this lecture-style class, our expert nutritionist will illustrate the connection between our health and what we eat. Learn which foods can support heart, brain, energy and muscle function as we age — while tasting generous samples along the way.

All About Chocolate

Erica Weisman

Ages 7 to 9, Kids Only, Vegetarian

Discover the many ways cocoa and chocolate can come to life in the kitchen, from sweet morsels to savory meals. Kids will learn to make three different dishes in which chocolate plays a mouthwatering part, from drinking chocolate to mole enchiladas to truffles.

Authentic Ramen at Home

Kanako Koizumi

Hands-On

Kanako, a native of northern Japan, will walk you through the techniques for making homestyle ramen. Learn to build soup bases into different types of broth, perfectly cook and season soft-boiled eggs and other toppings, prepare noodles properly and present a beautiful bowl.

Baking with Citrus

Marianna Stepniewski

Hands-On, Vegetarian

When life gives you lemons — and PCC gives you more than 50 other varieties of citrus — bake! Learn how to perfect the peak on meringue, concoct a luscious curd, create the batter for rich madeleines, and cream together butter and sugar for fluffy cakes.

Best of India: Paneer Cheese

Shama Joshi

Hands-On

Food truck owner Shama made paneer a priority on her menu and now she's imparting her expertise. Get a taste of the cheese-making process and practice using Indian spices as you build the base for paneer dishes: purée greens, cook grains for the perfect pilaf and more.

Best of Italy: Tiramisu

Paola Albanesi

Hands-On, Vegetarian

Take a shot at this classic Italian dessert! Gain the skills for crafting each layer of tiramisu. Learn the trick to lightly heating eggs for pasteurization, try your hand at baking soft and spongy ladyfingers, whip up a creamy mascarpone and dissolve sugar for coffee syrup.

Canadian Confections

Cam Zarcone

Hands-On, Vegetarian

Bake across borders as you craft some of Canada’s famed treats — including rich maple cakes! Practice classic confectionary techniques that reach from Vancouver to Quebec. Create a flaky pie crust for delicate tartlets, whisk up a silky custard and temper chocolate for no-bake bars.

Chinese Hot Pot at Home

Christina Chung

Hands-On

Explore the flavors of China with homemade hot pot. Learn to build two classic broths and a dipping sauce to round out regional recipes, from Sichuan to Chaoshan. Using your broth bases, cook up cozy communal meals — the perfect antidote to cold weather!

Cook Around the World: Chinese New Year 

Lee Baker

Ages 10 to 12, Kids Only

Explore this annual celebration through your taste buds! Students will form pot stickers by hand, practice knife safety and learn techniques for stir-frying, steaming and baking. These dumplings symbolize reunion — there’s nothing better to gather around than a scratch-made meal!

Cook from the Book: Simple Fruit

Laurie Pfalzer

Hands-On, Vegetarian

Bake the most of peak citrus season with Laurie’s first cookbook, “Simple Fruit.” The owner of Pastry Craft and longtime PCC instructor will teach about different varieties of citrus and their uses. Learn to use peels and segment the fruit, infuse and extract flavor and so much more.

Cook from The Book: Verdure

Paola Albanesi

21+, Demo, Vegetarian

With a dash of Italian inspiration, the toughest winter produce comes alive in the kitchen. Watch cabbage, cauliflower, potatoes and more transformed, and delight in the bright flavors of fennel and peak-season citrus. Observe skills like braising and marinating that you can use all year.

Cozy Kurdish Dinner

Pinar Ozhal

Hands-On

Build a balanced meal that highlights Kurdish flavors. Born in Turkey, Pinar is bringing cooking techniques from her childhood to the Northwest table. Craft classic dishes and explore traditional methods, including encasing and baking a perfect pilaf in a golden crust.

Crêpes and Galettes

Emma Le Dû

Hands-On

Gain hands-on experience creating two iconic French treats — sweet crêpes and savory buckwheat galettes — with a born-and-raised Breton. Learn to cook crêpes on the stovetop, try your hand with a crêpe maker, then get creative with different flavor combinations.

Cultured and Fermented Sauces 

Birgitte Antonsen, N.T.P.

Gluten-Free, Hands-On, Vegetarian

Power through winter with immune-boosting sauces and dressings. Craft a variety of flavorful condiments — from dairy-free horseradish to yam sauce — infused with enzyme-rich probiotics. Take a hands-on tour of the fermentation process and gain skills you can use year-round.

Date Night: Be My Valentine

Abby Canfield

21+, Hands-On

Whether or not it’s your love language, food brings us together. You and your date will learn to sear steak in a cast-iron pan and build a pan sauce, whip up a fresh take on mashed potatoes, braise mushrooms and seasonal herbs, master a classic mousse, candy citrus peels and more.

Date Night: Winter in Paris

Tiago Freitas

21+, Hands-On

Impress your valentine with French bites, exquisite wines and fresh skills. On this date, explore French cooking — creating flavor with technique and a few ingredients. Practice correctly caramelizing onions, sear steak in cast-iron, make chocolate mousse and sip curated wines.

Demystifying Spices

Paola Albanesi

Demo

Beat the winter chill with perfectly spiced meals. Learn spice selection and storage, and how to grind spices at home for even more flavor. See how different spices are used in beloved Middle Eastern and Indian cuisines and get inspired to use them all in new and delicious ways.

Everyday Food as Medicine for Winter

Maribeth Evezich, M.S, R.D.

Demo, Gluten-Free, Vegetarian

Prevent, manage or resolve chronic disease — with food! Learn strategies for food selection and preparation that help lower inflammation and reduce toxins in your body. Equip yourself to build meal plans around health benefits without sacrificing the flavors you love.

Fermented Hot Sauces

James Gasser

Demo, Vegetarian

Fermentation boasts unbeatable gut-balancing superpowers — pick up a wealth of tips and techniques for putting fermentation to work in different styles of hot sauces. Learn proper salt ratios, safe storage, and how to use each sauce with your favorite dishes. Take a bottle home!

Foil Inflammation with Food

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

Demo, Gluten-Free, Vegetarian

Inflammation is a powerful and effective response that notifies your immune system to send help. Unfortunately, this system can wear down over time. Learn about foods that soothe the inflammatory response and help restore balance, and pick up some delicious, easy recipes.

Foolproof Fish

Naomi Tomky

Hands-On

Take your seafood skills from fraught to foolproof! Local fresh fish expert Naomi Tomky, author of “The Pacific Northwest Seafood Cookbook,” will guide students through every step of three different cooking methods: slow-roasting salmon, baking halibut and steaming clams.

French Croissants

Kaitlin Benjamin

Hands-On

Try your hand at famed French pastry techniques as you mix the dough and laminate it with butter to achieve that sought-after flakiness. Before baking up three different styles — classic butter, sweet and savory — you’ll learn the secrets to cutting, shaping and proofing the dough.

French Pastry: Éclairs and Cream Puffs

Laurie Pfalzer

Hands-On, Vegetarian

Build the base for indulgent éclairs and cream puffs: pâte à choux. Start with a dough-mixing method that ensures a crisp shell. Properly handle a pastry bag for piping, then hone techniques for achieving that airy texture. Craft ganache and sweet creams for filling and finishing.

Fun and Easy Toddler Nutrition

Bethany Waller, N.D.

Demo, Gluten-Free, Vegetarian

Learn about the foods toddlers need most and how to easily incorporate them into your weekly menu. Meal prep? No problem. Storage secrets? We’ve got ’em. We’ll work on improving hydration and discuss safe and fun strategies for getting your kids involved in the kitchen.

Global Greens and Beans

Lizzie Diehl, M.S., C.N.

Demo

The benefits of beans and greens are nearly endless — turns out, so are the flavor combinations! Discover techniques and ingredients that result in both interesting and well-rounded dishes. Learn how to blanch, braise and bake up tender beans and greens.

Gluten-Free Pizza Party

Birgitte Antonsen, N.T.P.

Ages 8 to 12, Gluten-Free, Kid + Adult, Vegetarian

Bring the joy of homemade pizza into your gluten-free life! Kids will create their own custom, gluten-free pizzas, choosing from a colorful variety of fresh, vegan toppings. After the pizza party, kids will satisfy their seasonal sweet teeth with gluten-free, spiced sweet potato muffins.

Gnocchi Workshop

Iole Aguero

Hands-On, Vegetarian

Join Iole — a native of southern Italy — as she shares her time-ripened wisdom in the art of crafting these beloved Italian potato dumplings. You’ll master traditional techniques as you make and shape the dough, cook the gnocchi to tender perfection and enjoy it three ways.

Gourmet Game Night

Cynthia Nims

21+, Demo

In the throes of a Northwest winter, the indoor dinner party thrives — especially when there’s a healthy dose of competition. Cynthia Nims, Seattle food writer and author of “Gourmet Game Night,” will teach students to prepare a game night spread that’s delicious and easy to serve.

Homemade Falafel

Marianna Stepniewski

Hands-On, Vegetarian

Make any night falafel night! Take on this popular takeout dish: learn to blend, flavor, hand-form and fry falafel. To complete the meal, practice the techniques required to mix and bake a proper pita, whip up a creamy hummus and create a zesty tzatziki with dried fruit.

Hum Bao At Home

Thanh Tang

Hands-On

Craft classic Chinese buns from start to finish! Learn to create and knead a yeasted dough then stir-fry scrumptious fillings. Perfect the technique for wrapping these humble buns before cooking them up using two different methods: traditional steaming and baking.

Introduction to Food Writing with Naomi Tomky

Naomi Tomky

Hands-On

Whether you’re looking to add some flavor to your food blog or cook up a writing career, Naomi Tomky is here to help. This award-winning food writer and local author will help you engage all five senses to describe food and explore the elements of compelling food writing.

Junior Sous Chef

Cam Zarcone

Ages 10 to 12, Kids Only

Dinner parties are truly an art — and it’s never too early to start! Students will learn to prepare for their parents all the elements of a cozy winter dinner party, complete with a flavorful main course, a fresh side salad and a seasonal dessert.

Karachi Kitchen: Flavors of Pakistan

Kausar Ahmed

Hands-On

Craft a classic South Asian meal under the guidance of Kausar — author of “The Karachi Kitchen” and native of Pakistan. She’ll share kitchen wisdom and recipes of her childhood as you braise chicken in yogurt sauce for a tender masala, form and grill classic naan and more.

Kids Bake Pie

Lisa Crawford

Ages 10 to 12, Kid + Adult

The best cure for grey skies? Fresh-baked pies. Kids and adults will work together to make two different types of pie: savory pot pie and sweet hand pie. Each provides a great opportunity for learning baking basics — like making pastry dough and crafting both sweet and savory flavors.

Kitchen Chemistry: Pudding

Cam Zarcone

Ages 7 to 9, Kids Only, Vegetarian

Decode dessert science by whipping up three very different, very delicious puddings. Kids will learn to use the stovetop while unlocking the science-based secrets of starches, foams, pH and more. This class builds a solid foundation for future kitchen success.

Let's Do Brunch

Tiago Freitas

21+, Hands-On

Skip the weekend brunch lines and cook something up from scratch! Learn how to perfectly poach an egg, make an exquisite hollandaise sauce — without cooking an accidental scramble! — and whip up an aptly airy Dutch baby pancake while sipping mimosas.

Let's Make Dinner

Lizzie Diehl, M.S., C.N., Ami Karnosh, M.S., C.N.

Ages 4 to 6, Kid + Adult, Vegetarian

Kids who help make dinner are more likely to eat a healthy, balanced diet — and we’re here to help make the process fun! We’ll work together in small groups while preparing dinner items well-suited for little hands. Kids will get plenty of practice with chopping, mixing and teamwork.

Malaysian Kitchen

Thanh Tang

Hands-On

Brighten winter meals with the robust flavors of Southeast Asia! Explore a melting pot of Malaysian culinary traditions — a fusion of Chinese, Indian and Indonesian cuisines. Learn to braise beef; cook with coconut, chiles and lemongrass; and temper eggs for a silky custard.

Mastering Knife Skills

James Gasser

Hands-On, Vegetarian

This class is fundamental for building kitchen confidence. Lay a foundation of knife know-how, including knife safety, honing with steel and knife selection. Then put your knowledge to the test with French cuts — you’ll brunoise apples, batonnet potatoes, chiffonade fresh herbs and more.

Mastering Meat and Poultry

Michael Diem

Demo

Make the most of your meat. In this class, go on a step-by-step journey through cleaning, prepping and cooking three different types of meat — chicken, beef and pork — covering everything from roasting to searing to pressure cooking.

Midwinter Break Camp: PCC Baking Academy

PCC Cooks Staff

Ages 8 to 12, Kids Only

Kids will bake their way around the world exploring global flavors and techniques in our new Midwinter Break baking camp! We’ll cover the essentials of pastry-making and develop the building blocks for a lifetime of scratch-made sweets.

One-Bowl Meals

Seppo Farrey

Hands-On

Pulling inspiration from his cookbook, “3 Bowls,” and his love of meal prep, Seppo will teach techniques for eating well all week! Discover shopping strategies, create a game plan for weekend prep, and build flexible meals that cater to every palate — no recipe required!

Parisian Pastry for Teens

Lee Baker

Ages 12 to 16, Kids Only, Vegetarian

A crowd-pleaser at any holiday party, cream puffs are as fun to make as they are to eat. This class will take teens through each step of crafting these sweet treats from scratch: the shell, the delicate craquelin pastry, two different mousse fillings and finally, a chocolate dipping sauce.

Perfect New York-style Pizza

Tiago Freitas

Hands-On

Take a bite of New York without leaving the Northwest. Recreate a proper New York slice, starting with its incomparably crispy crust. Craft and stretch dough, simmer sauce, and get familiar with a pizza stone and peel as you dive into the century-long history of this iconic dish.

Pizza Di Napoli

Iole Aguero

Hands-On

Put together a proper Italian slice with guidance from Iole, a native of Naples! She’ll help you navigate this authentic dish starting with a tried-and-true homemade dough. Combine toppings to put your own spin on tradition and bake it to perfection using a baking stone and pizza peel.

Plant-Based Chef’s Table

Abby Canfield

21+, Hands-On, Vegetarian

Learn to put the season’s bounty front and center as you create elegant entrées. Craft each course from start to finish: pickle onions for a panzanella, try three different ways to cook up winter squash and put together a pesto, sans dairy. Plate each dish for elegant presentation.

Plant-Based Eating for the New Year

MJ Conboy

Demo, Gluten-Free, Vegetarian

So you want to eat more plants — we’ll show you where to start. In this class, learn to prepare healthy bases for a plant-based menu including different types of grains and multiple methods of cooking beans. Observe versatile skills like nishime, a time-tested simmering technique.

Ready, Set, Bake!

Lisa Crawford

Ages 10 to 12, Kids Only, Vegetarian

Don’t get bored — get baking! Winter is the perfect season for kids to explore in the kitchen. Students will make both their own bread dough and sweet dough for cinnamon rolls, learn the magical properties of yeast and discover flavorful uses for different types of flour.

Sheet Pan Dinners

Tiago Freitas

Hands-On

Believe it or not, dinner can be as simple as throwing a bunch of food on a sheet pan! Cook up quick, tasty dinners with minimal tools and steps. Discover techniques for infusing flavor with little effort as you roast meat and produce side by side for easy-yet-satisfying weeknight meals.

Sicilian Street Food

Abby Canfield

Hands-On

How better to explore Sicily than through its street foods? Learn classic techniques, like how to craft creamy gelato, achieve a rich and tender crumb on a brioche for a traditional breakfast, fry a crunchy-on-the-outside and delicate-on-the-inside crocchè, and more.

Sprouted Superfoods

Birgitte Antonsen, N.T.P.

Gluten-Free, Hands-On, Vegetarian

Boost the benefits of inherently nutritious legumes! Grow your superfood skillset as you make legumes easier to digest through sprouting. Pick up plenty of prep tips along the way as you put your sprouted legumes to the taste test in three hearty vegetarian dishes.

Sun Bread and Moon Butter

Lizzie Diehl, M.S., C.N.

Ages 2 to 3, Kid + Adult, Vegetarian

Getting kids excited about cooking is Lizzie’s bread and butter — literally. This class is inspired by the beloved children’s book, “Sun Bread.” Kids will discover how much fun there is to have in the home kitchen in a supportive environment exploring tastes, smells and textures.

Sweeter Than Sunshine: Cooking with Citrus

Abby Canfield

Demo

When the Northwest lacks sunshine, reach for peak-season citrus! Use these versatile fruits in both sweet and savory dishes by grilling lemons, making a flavorful blood orange glaze, cooking with kumquats and more. Learn how to preserve citrus and cut it into decorative shapes.

Tea Time

Erica Weisman

Ages 2 to 3, Kid + Adult, Vegetarian

We’re taking your toddler’s tea party to a whole new level! Have fun learning simple, long-lasting kitchen activities that little ones will love to take part in. Put together tasty tea sandwiches and hand pies, bake perfectly plump blueberry muffins and learn to blend your own herbal teas.

Thai Favorites at Home 

Pranee Halvorsen

Hands-On

Learn the secrets of authentic Thai cooking! With insight from her childhood in Thailand, Pranee will teach you to build and balance flavors: sweet, sour, salty and spicy. Practice the skills needed to craft classic Thai dishes, from stir-frying rice noodles to making curry sauce.

The Art of Hygge 

Lisa Crawford

Hands-On

Cozy up with a hands-on course on all things Hygge — the Scandinavian concept of connection. Make yeasted bread with rye and whole wheat flour for open-faced sandwiches, skillfully craft a streusel, and perfect the puff on your own Danish filled pancakes.

The Cajun Kitchen

Michael Diem

Demo

Spice up your winter table with the ultimate comfort foods: authentic grits, rich gumbo and fluffy beignets. Learn to craft a flavorful roux, then take home these timeless techniques to impress your friends with an authentic Cajun menu set to feed both body and soul.

The Gruffalo’s Feast

Lee Baker

Ages 4 to 6, Kid + Adult, Vegetarian

Let’s go on an adventure! We have reimagined the beloved children’s book “The Gruffalo” into a creative and flavorful cooking class built for any budding chef. Kids will learn to make their own personal pizza, fresh fruit salad and their very own Gruffalo Crumble!

The Handmade Chocolate Box

Marianna Stepniewski

Hands-On, Vegetarian

Think outside of the heart-shaped box — give your valentine a scratch-made gift this year! Craft silky-smooth caramel and ganache, properly temper chocolate for dipping and molding luscious bites, and explore far beyond the classic flavor combinations. Use these skills year-round!

The World of Cheese

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

Hands-On

Take a lesson from our resident Certified Cheese Professional. On this guided tour, learn how cheese is made taste different styles through a series of flights: a horizontal tasting of cheese from the same family, a vertical tasting of different categories and structured pairings.

Traditional Swiss Fondue 

Holly Tennant, M.S.

21+, Hands-On, Vegetarian

Develop your skills in the Swiss tradition of fondue! Perfect your texture and overcome common challenges that bubble up along the way. Once you’ve got it down, pair your creation with sides, wines and ciders to round out your spread. Carry this cozy custom into your Northwest winter!

Turkish High Tea

Pinar Ozhal

Hands-On

Indulge in an elegant high tea — a memorable tradition from our instructor’s home in Turkey. Steep two types of tea, then pair them with traditional bites. Learn to work with delicate phyllo dough, balance spices in dips and spreads, and create jams with dried fruit.

Vietnamese Table

Thanh Tang

Gluten-Free, Hands-On

Explore the flavors of northern Vietnam while you gain cooking skills for any day of the week. Try your hand at pan-searing cod to perfection, grill up golden brown chicken, learn the tricks to cooking tender rice noodles and refresh your knife skills as you work through jackfruit.

Winter in Piedmont

Paola Albanesi

21+, Demo, Gluten-Free

Learn to craft a menu inspired by this globally beloved Italian food destination. Learn how to bake polenta, braise meat, broil bell peppers, and craft bagna cauda, a rich garlic-anchovy dip that originated in Piedmont in the 16th century.

Wok Star

Christina Chung

Ages 12 to 16, Kids Only

Chinese cuisine highlights many versatile ingredients and techniques. Teens will prepare a delicious and authentic noodle dish, make quick fried rice and master the basics of stir-frying. They’ll use various kitchen tools and come away excited to recreate these dishes at home.