PCC Cooks | Hands-on adult classes

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Hands-on adult classes

Denotes a hands-on PCC Cooks class.
Vegetarian
All About Pie

Laurie Pfalzer

Join Chef Laurie for a fun and educational pie making class. Take the challenge out of pie crust with a little knowledge, a few handling instructions and quality ingredients. Learn the key to making tender, flaky and flavorful pie crust that is also simple to roll out. Each student will make a 6-inch Rhubarb-Strawberry Pie or Brandied Apple Pie that you will bake and take home. We’ll also taste Marionberry Pie, and Chef Laurie will demonstrate galettes, hand pies and turnovers. We’ll have time to discuss fruit varieties and troubleshoot your pie problems. For every season, pie is the answer. Vegetarian with dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Chinese Dumplings: Jiaozi!

Christina Chung

Join in for this fast-paced, fun class as we prepare Jiaozi (Chinese Dumplings). We’ll make three festively colored dumpling wrappers from scratch: Jade Green, Imperial Yellow and Happy Red. Then we’ll prepare light and tasty vegetarian fillings using ingredients such as edamame, mushrooms, tofu, vegetables and herbs and season them with brown miso, five spices, toasted buckwheat flour and more. Christina will show you easy techniques to wrap and cook the dumplings, then we will enjoy our Jiaozi with Soy Vinegar Dipping Sauce with optional herbs and chilies. Vegetarian; no dairy or eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Empanadas

Maria Galvao

Although the word “empanada” is Spanish, these stuffed pastries can be found all over Europe, Latin America and even Southeast Asia and are compatible with a wide variety of fillings. Maria will demonstrate how to make a gluten-free empanada dough, and then we will gather together to learn how to successfully fill, fold and assemble our empanadas. We’ll have chicken and vegetarian filling options. Dessert will make an appearance too with Traditional Banana Empanadas. With dairy and eggs; meat optional; no gluten.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Fermented and Cultured Foods

Birgitte Antonsen

For centuries, fermentation has been used around the world as a health-promoting method for preserving foods. Today, fermented and cultured foods are recognized as enzyme-rich, probiotic super-foods that can aid digestion and detoxification, boost immunity, curb cravings and enhance the nutritional profile of dishes. Join Birgitte as she guides you through the process of making Kombucha; Traditional Beet Kvass; Cultured Salsa and Fruit Sauce; and Sourdough Pancakes. You’ll also leave with your own homemade Sauerkraut. Vegetarian with optional dairy (whey); no eggs or gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
French Macarons

Laurie Pfalzer

Travel to Paris for the evening and learn to make the elusive French Macaron. Chef Laurie will walk you through each step, sharing the secrets of making perfectly adorable macarons with crisp shells, tender interiors and flavorful fillings. To start, you’ll learn the traditional macronage technique to create the macaron meringue. Then Laurie will demonstrate how to make buttercream fillings and ganache, how to infuse flavors and how to handle these beauties. You will leave class with Vanilla Bean Macarons, Chocolate Macarons, Raspberry Macarons and Coffee Macarons. C’est si bon! Vegetarian with dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Fuel for the Athlete

Jet Smith

Tired of chemical-laden gel packs and mouth-drying nutrition bars? Learn how to make and pack whole food snacks to keep you cycling and running at your peak with optimum nutrition, hydration and flavor. Once you have these easy techniques, the variety of snacks is only limited by your imagination. We'll make Layered Blueberry Mango and Bibimbap Rice Cakes (think sushi rice not puffed rice!); Nut Butter Power Cookies; and Chocolate Muffins. You’ll feel well-prepared for that century ride, adventure race or family trail day. With eggs and optional meat; no dairy or gluten.

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Denotes a hands-on PCC Cooks class.
Grass-fed Beef

Darin Gagner

Grass-fed beef is a wonderful and flavorful alternative to mass-produced beef from grain-fed cattle; but it can be tricky to cook due to its leanness. Join Chef Darin as he demonstrates several cooking, marinating and tenderizing methods. Get ready to kick off your summer with one of the best burgers ever — Grass-fed Burgers with Balsamic Red Onions, Beecher’s Flagship Cheese, Spicy Aioli and Pickles. You’ll also enjoy Sesame, Soy and Ale-marinated Sirloin Skewers with Ginger and Plum Vinaigrette and Baby Lettuce Salad; and Dry-rubbed Rib-eye with Cilantro-lime Butter and Grilled Summer Vegetables. With meat, dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Homemade Cheese Workshop

Jackie Freeman

Join chef, dairymaid and cheese maker Jackie Freeman for a fast-paced evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Queso Blanco, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
How to Taste

Becky Selengut

One of the hardest skills to master in cooking is the ability to truly taste food, to know what is missing or out of balance and how to adjust it. In this hands-on class, Becky will guide you through the process chefs use to arrive at a completed dish. Taste the food at each step and learn how to balance acidity, sweetness, salt, spice and bitter notes. You’ll prepare Guacamole with Tortilla Chips; North African Carrot Salad; Warm Radicchio Salad with Salsa Verde, White Beans and Smoked Sea Salt; and Sweet Potato Soup with Chile and Lemongrass. Vegetarian; no dairy or eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
In Season: Spring Bounty

Devra Gartenstein

Spring is a time of awakening, when the vegetable kingdom surprises us with leaves, shoots and tender baby roots. In this hands-on class, we’ll explore the unique flavors and textures of the season’s offerings, with tips and tricks for making the most of their freshness and delicacy. We’ll prepare Asparagus with Mustard Dill Sauce; Pea and Radish Salad; Roasted Potato Salad; Fennel and Arugula Pesto; and Perfectly Braised Vegetables. Vegetarian; no eggs or dairy.

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Denotes a hands-on PCC Cooks class.
Knife Skills SPRING

Seppo Farrey

Practice knife-handling hands-on 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 Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian with optional poultry; no dairy or eggs. Adults only.

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Denotes a hands-on PCC Cooks class.
Mastering the Pan: Seafood Edition

Darin Gagner

A good pan is one the most indispensable tools in the kitchen. Learn how to successfully cook seafood indoors with Chef Darin’s extensive recipes, tips and techniques. He’ll guide you through pan selection and care, “reading” oil, temperature control and gauging doneness. Plus, you’ll learn how to efficiently remove pin bones and portion and skin fish. Dishes to fall in love with include Crispy-skinned Salmon with Potato Pancakes and Lemon Chive Crème Fraîche; Spicy Shrimp Gambas with Sherry, Paprika and Garlic, with Grilled Bread Salad; and Seared Scallops with Cauliflower Puree, Wilted Greens, Pine Nuts, and Orange Oil. As a bonus, Darin will demonstrate the forgotten art of poaching fish. With seafood, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Pasta Workshop

Iole Aguero

In this lively workshop, Iole will show you how to create fresh pasta, a staple of Italian home-cooked meals. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making and filling Cheese Ravioli to serve with Brown Butter Sage Sauce; and Tortellini with Fresh Tomato Sauce. Iole will also demonstrate how to make other shapes such as Farfalle (bow ties) with Spicy Tomato Sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian with dairy and eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Protein for a Vegetarian Diet

Birgitte Antonsen

Join Birgitte to explore some of the abundant vegetable protein sources and learn how to transform them into delicious dishes. In addition to getting practical tips for improving nutrient absorption and digestibility, you’ll work hands-on preparing some quick and easy recipes for weekly use. We will cook up Tempeh Tacos with Spicy Tofu Sauce; Middle Eastern Falafels with Tahini Sauce; Lentil Stir-fry; revitalizing Energy Shake; and Tofu Chocolate Mousse. Vegetarian; no dairy, eggs or gluten.

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Gluten free
Denotes a hands-on PCC Cooks class.
Quick and Ridiculously Delicious Weeknight Dinners

Erin Coopey

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 Braised Shrimp Puttanesca; Lemony Chicken Piccata; Asian Braised Fish with Ginger and Bok Choy; Sausages with Roasted Grapes and Polenta; and Chef Erin’s Favorite Fall-Back Salad. With meat, seafood and dairy; no eggs or gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Sushi Rolls Made Easy

Seppo Farrey

Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Come learn the most effective technique for successful sushi and practice with expert help. A wide variety of colorful, refreshing ingredients are used to make sushi rolls, from avocado to spinach to tofu, and you can get creative at home with other ingredients. Seppo will show you how to make perfect sushi rice, prepare beautiful rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Tamales and Salsas

Devra Gartenstein

Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make tamales with two different fillings — Black Beans or Roasted Vegetable — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, Peach Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
The Savory Side of Desserts

Darin Gagner

Chef Darin will shine a light on some non-traditional savory ingredients to explore exciting combinations for delectable desserts. Create savory desserts with refined flavors and perfectly balanced acidity and sweetness. You’ll help prepare Thai Basil and Lemongrass Crème Brûlée; Grilled Poundcake with Port Reduction, Poached Rhubarb and Sweet Crème Fraiche; and Lemon Curd Cake with Rosemary Ice Cream and Berries. Vegetarian with dairy and eggs.

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