fall 2018 classes - pcc community marketsfrench macarons gill dey // members $55, non-members $60...

FALL 2018 CLASSES

COOKING FROM SCRATCH: RECIPES FROM THE PCC COOKBOOK

Lesa Sullivan // Members $55, Non-members $60

PCC’s newly released cookbook celebrates many years of favorite recipes, from our deli, publications and PCC Cooks classes, in one beautiful curated collection. Chef Lesa has picked out an enticing handful to make together in this hands-on class: Lentil Walnut Pâté (Lesa’s own); Chopped Chicken Piccata with Grilled Lemons; Butternut Squash Apple Soup; and Hibiscus Lemon Bars. With so many more nutritious, weeknight-friendly recipes and practical tips in the book, you’ll be eager to dive in and dog-ear the rest from start to finish. Cookbooks will be available to purchase at class. With poultry, dairy and eggs.

Fri., October 5 6:30 to 9 p.m. EDSat., October 6 3 to 5:30 p.m. RDSat., October 13 3 to 5:30 p.m. ISWed., October 17 6:30 to 9 p.m. CCFri., October 19 6:30 to 9 p.m. GVFri., October 26 6:30 to 9 p.m. BTSun., October 28 3 to 5:30 p.m. BR

FRENCH CLASSICS

Michael Diem // Members $60, Non-members $65

Master the time-honored methods of French cuisine with Chef Mike’s expert guidance. He'll break down key tech-niques as he prepares French Onion Soup; Duck à l'Orange with Citrus Sauce Bigarade and Wild Rice Risotto; and Tarte Tatin (Upside-Down Apple Tart) with Cinnamon Ice Cream; each paired with a complementary sample of French wine. With meat, poultry, dairy and eggs. AGE 21+ with ID.

Thur., November 1 6:30 to 9 p.m. BTFri., November 2 6:30 to 9 p.m. GVThur., November 8 6:30 to 9 p.m. IS

Wed., November 14 6:30 to 9 p.m. EDThur., November 15 6:30 to 9 p.m. CCWed., November 28 6:30 to 9 p.m. BRThur., November 29 6:30 to 9 p.m. RD

FLAVORS OF PERSIA

Omid Roustaei // Members $55, Non-members $60

Persian cuisine features refined and balanced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents an inviting menu of Ash-e Joe (Barley Herb Soup with Caramelized Onions and Garlic Mint Sauce); Baghaleh Ghatogh (Caspian Sea Butter Bean and Dill Stew with Seasoned Poached Eggs); Kufteh Tabrizi (Tabriz-style Saffron Meatballs with Eggs, Dried Fruit and Herbs); Tah-chin-e Esfenaj (Saffron Yogurt Rice Pilaf with Chicken, Spinach and Prunes); and Sholeh Zard (Saffron and Rosewater Rice Pudding). With meat, poultry, dairy and eggs.

Sun., October 7 1 to 3:30 p.m. GVSun., October 14 2 to 4:30 p.m. EDSat., October 20 3 to 5:30 p.m. CCSun., October 28 1 to 3:30 p.m. ISSun., November 4 1 to 3:30 p.m. BRSun., November 11 1 to 3:30 p.m. BTSun., December 9 3 to 5:30 p.m. RD

VIETNAMESE TABLE: FALL EDITION

Thanh Tang // Members $55, Non-members $60

Cozy up in the kitchen with these Pacific Northwest-inspired Vietnamese recipes. We’ll sharpen our knife skills, braise, stir-fry and sear our way through the prep, composing flavors of the East to bring to the dinner table. We’ll make Shredded Cabbage and Kale Salad with Beef; Braised Duck with Co-conut Milk and Lemongrass; Cauliflower with Mushrooms,

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GLOBAL GOURMETBring the world closer with enticing menus from all corners.

SIGN UP FOR CLASSES

REGISTRATION BEGINS SEPTEMBER 4 AT 9 A.M.

GLOBAL GOURMET | 2

ONLINEVisit PCCcooks.com Credit card.

PHONECall 206-545-7112 M–F; 9 a.m. to 5 p.m. Credit card or PCC gift card.

CANCELLATION POLICYRefunds or class credit will be given in full if you cancel your registration at least seven days before the class, or if a class is cancelled.

PLEASE NOTE• For your comfort, you may want to dress in layers; classroom tem-

peratures fluctuate when ovens and stoves are in use.

• For hands-on classes, you are welcome to bring an apron. Please wear closed-toe shoes.

• Fixed or low income? Contact us about scholarships at 206-545-7112 or email [email protected].

• Out of respect for people with chemical sensitivities, we ask that fragrances and scented products not be worn in class.

CLASS LEGEND Student participation during class.

Sit and enjoy watching a pro at work.

With wine or beer sampling. Age 21+ only.

Gluten-free by recipe (not a gluten-free facility).

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WE OFFER CUSTOM CLASSES!

Schedule a private class for a group of 10 to 24 for team-building or to celebrate a special occasion. We’ll work with you to create a memorable event at one of our teaching classrooms.

Visit pccmarkets.com/custom-classes to learn more.

1 | SIGN UP FOR CLASSES

CLASSROOM LOCATIONS

COVER PHOTO: Dutch Baby with Arugula and Fennel Salad from Make-Ahead Fall Brunch, page 9

BR BurienBT BothellCC Columbia CityED Edmonds

GV Greenlake VillageIS IssaquahRD Redmond

Brown Butter and Garlic; and Sunchoke and Goji Berry Tea. With meat, poultry, seafood and dairy; no eggs or gluten.

Mon., October 1 6:30 to 9 p.m. GVTues., October 2 6:30 to 9 p.m. EDTues., October 9 6:30 to 9 p.m. BTThur., October 11 6:30 to 9 p.m. ISSun., October 14 3 to 5:30 p.m. RDMon., October 15 6:30 to 9 p.m. CCMon., October 22 6:30 to 9 p.m. BR

THAI MADE EASY

Pranee Halvorsen // Members $50, Non-members $55

Explore key Thai ingredients and techniques as Pranee, a native of Thailand, leads you step by step through four famous dishes. Learn to make these recipes with ease: Som Tum (Shredded Seasonal Vegetables with Lime and Peanut Dressing); Gai Kratiem Prik Thai (Garlicky Chicken with Sticky Rice); Guay Tiew Rua Neau (Thai Boat Noodle Soup with Tender Beef, Rice Noodles, Basil and Cilantro in homemade Thai Beef Broth); and a dessert of Saku Peak Namtao (Coconut Tapioca Pudding with Kabocha Pump-kin). With meat and poultry; no dairy or eggs.

Tues., October 2 6:30 to 9 p.m. CCThur., October 11 6:30 to 9 p.m. EDTues., October 16 6:30 to 9 p.m. GVTues., October 23 6:30 to 9 p.m. ISTues., October 30 6:30 to 9 p.m. BTThur., November 8 6:30 to 9 p.m. BRThur., November 15 6:30 to 9 p.m. RD

FARM TO TABLE WITH THE FARMLAND TRUST

Abby Canfield // Members $125, Non-members $125

Join us for this special evening to benefit the PCC Farm-land Trust. Chef Abby Canfield has created an enticing menu focusing on ingredients grown on local farms by some of our favorite people. Farmland Trust staff will be on hand to share stories about the good work they are doing to help farmers do what they do best well into the future. We’ll savor these delicious bites to save farmland: Fancy Deviled Eggs with Red Onion Jam and Seasonal Mushrooms; Local Beets and Greens Salad with Bluebird Einkorn Berries; Red Wine-braised Pork with Celery Root Puree, Roasted Fennel and Seared Leeks; and Roasted Carrot Panna Cotta

with Spiced Apple Drizzle and Toasted Hazelnut Brittle. Plus, we’ll sip local wine samples from Powers Winery in Kennewick. With meat, dairy and eggs. All net proceeds will be donated to the PCC Farmland Trust. AGE 21+ with ID.

Thur., October 4 6:30 to 9 p.m. EDThur., October 11 6:30 to 9 p.m. GVWed., October 17 6:30 to 9 p.m. BRThur., October 18 6:30 to 9 p.m. ISMon., October 29 6:30 to 9 p.m. CCThur., November 1 6:30 to 9 p.m. RD

FRENCH MACARONS

Gill Dey // Members $55, Non-members $60

These little French almond meringue bites might just be the best sandwich cookies in the world — and they’re naturally gluten-free! Learn to master the cookies and the perfect velvety buttercream that sandwiches them together. Work hands-on to make Almond Macarons with Pumpkin Spice Buttercream; and Pecan Macarons with Salted Caramel Buttercream. Vegetarian with dairy and eggs; no gluten.

Tues., November 13 6:30 to 9 p.m. BRWed., November 14 6:30 to 9 p.m. GVThur., November 15 6:30 to 9 p.m. BTMon., November 26 10 a.m. to 12:30 p.m. ISTues., November 27 10 a.m. to 12:30 p.m. GVMon., December 3 6:30 to 9 p.m. EDWed., December 5 6:30 to 9 p.m. RDMon., December 10 6:30 to 9 p.m. ISTues., December 11 6:30 to 9 p.m. CC

POLISH PIEROGIS

Marianna Stepniewski // Members $50, Non-members $55

Learn how to make Poland’s ultimate comfort food — the pierogi! We’ll start with Marianna’s favorite pierogi dough, then make three scrumptious fillings. You’ll learn how to boil and pan-sear your pierogis, and get tips for production and storage, as we make Sweet and Savory Pierogi Doughs; Caramelized Onion and Celery Root Pierogis; Fennel, Leek and Mushroom Pierogis; and Brandied Apple and Farmer’s Cheese Pierogis with Vanilla Custard Sauce. Vegetarian with dairy and eggs.

Mon., November 5 6:30 to 9 p.m. ISTues., November 6 6:30 to 9 p.m. ED

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Tues., November 27 6:30 to 9 p.m. CCSun., December 2 3 to 5:30 p.m. BTMon., December 3 6:30 to 9 p.m. GVMon., December 10 6:30 to 9 p.m. BRTues., December 11 6:30 to 9 p.m. RD

RICE ALL THE WAYS

Christina Chung // Members $50, Non-members $55

Join Christina to get inspired with these fun-to-make rec-ipes based on traditional Asian ways of preparing rice. We’ll learn about the different types of rice used in our recipes while we sip Toasty Jasmine Rice Ginger Tea, served with Baked Jasmine Rice Crackers Glazed with Ginger Syrup. Then we’ll get creative as we make and decorate our Jade Pearl Rice Temari Balls filled with Herbed Edamame Avo-cado Puree. After making and tasting Brown and Red Rice Cake in Kimchi, Daikon and Mushroom Soup, we’ll end class with a layered dessert, Coconut Forbidden Rice and Creamy Coconut Custard. Vegetarian with dairy and eggs; no gluten.

Mon., October 1 6:30 to 9 p.m. CCWed., October 3 6:30 to 9 p.m. EDSun., October 7 3 to 5:30 p.m. ISTues., October 9 6:30 to 9 p.m. BRSun., October 14 1 to 3:30 p.m. BTThur., October 18 6:30 to 9 p.m. GVSun., October 21 1 to 3:30 p.m. RD

GNOCCHI WORKSHOP

Iole Aguero // Members $50, Non-members $55

Gnocchi (“nee-oh-kee”) are little Italian dumplings made with potatoes. Gnocchi are adaptable and a fitting com-ponent of meals both humble and elaborate. Join in this rewarding group effort as we make and shape the dough, cook the gnocchi and enjoy it three ways: Gnocchi with Fontina; Gnocchi with Pistachio Pesto; and Gnocchi Nudi with Ricotta, Spinach and Brown Butter Sage Sauce. Vegetarian with dairy and eggs.

Mon., November 5 6:30 to 9 p.m. GVTues., November 6 6:30 to 9 p.m. ISWed., November 7 6:30 to 9 p.m. BRThur., November 8 6:30 to 9 p.m. BTTues., November 13 6:30 to 9 p.m. CCWed., November 14 6:30 to 9 p.m. RDThur., November 15 6:30 to 9 p.m. ED

TRAVEL THE WORLD OF TEA

Samantha Bright // Members $50, Non-members $55

Tea connoisseur Samantha Bright has visited tea fields in China, India, Taiwan and Japan, exploring the history and culture of tea. She’ll take you on a voyage through the world of tea, sharing her experiences and knowledge as she prepares three recipes that utilize tea as a culinary ingredi-ent. As we sip a warm cup of Matcha Green Tea Latte, we’ll explore the history of tea, and sample Earl Grey-infused Butternut Chili and Black Tea-infused Custard. With sea-food, dairy and eggs.

Sat., October 13 3 to 5:30 p.m. RDSat., October 20 3 to 5:30 p.m. BRSat., November 3 3 to 5:30 p.m. GVSat., November 10 3 to 5:30 p.m. ED

TASTE OF PAKISTAN

Kausar Ahmed // Members $50, Non-members $55

Chef Kausar celebrates traditional flavors of Pakistan in this class. As she shares her experiences cooking and teaching in Karachi, you’ll learn how to make three courses: Potato Cutlets (potato patties mixed with fresh herbs, breaded and lightly pan-fried); Karhai Chicken (Chicken Curry cooked in a tomato base with fresh ground herbs and spices) with Chapati (Fresh Flatbread); and Kheer (Rice Pudding flavored with cardamom and saffron, topped with nuts). With poultry, dairy and eggs.

Thur., October 4 6:30 to 9 p.m. GVSat., October 6 3 to 5:30 p.m. CCMon., October 8 6:30 to 9 p.m. BTTues., October 9 6:30 to 9 p.m. ED

AUTHENTIC RAMEN AT HOME

Kanako Koizumi // Members $55, Non-members $60

Kanako will show you how to make authentic home-style ramen — the globally popular Japanese comfort food — by pairing rich homemade broth and delicious toppings with time-saving, store-bought noodles. We’ll make two broths (soy- and miso-based); and top our bowls with Chashu (Braised Pork Slices); Nitamago (Soy-marinated Soft-cooked Egg); and vegetable garnishes. You’ll learn presen-

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GLOBAL GOURMET | 43 | GLOBAL GOURMET Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD)

TO YOUR HEALTH! | 65 | GLOBAL GOURMET

tation techniques to make beautiful and satisfying bowls of ramen to enjoy at home this fall. With meat, seafood, eggs and optional dairy.

Wed., October 3 6:30 to 9 p.m. RDMon., October 8 6:30 to 9 p.m. CCFri., October 19 6:30 to 9 p.m. BRThur., October 25 6:30 to 9 p.m. BTTues. October 30 6:30 to 9 p.m. ISFri., November 9 6:30 to 9 p.m. EDMon., November 12 6:30 to 9 p.m. GV

FOR THE LOVE OF LASAGNE

Paola Albanesi // Members $50, Non-members $55

We’ll make this famed Italian holiday favorite from scratch, starting with fresh homemade pasta; cooking our way through a batch of Besciamella sauce; and preparing fill-ings — the same way that Paola learned from her Nonna. Then we’ll put it all together, layering the noodles with our fresh sauce and braised seasonal vegetables, followed by herbs, gruyère and Parmigiano cheese. You’ll also receive a bonus recipe for classic Bolognese Sauce. Vegetarian with dairy and eggs.

Thurs., October 18 6:30 to 9 p.m. BTWed., October 24 6:30 to 9 p.m. RDMon., October 29 6:30 to 9 p.m. EDThur., November 1 6:30 to 9 p.m. BR

Fri., November 9 6:30 to 9 p.m. CCWed., November 7 6:30 to 9 p.m. ISTues., November 13 6:30 to 9 p.m. GV

VEGETARIAN MEZZE

Lesa Sullivan // Members $50, Non-members $55

Take a virtual autumn cruise around the Mediterranean and stop at chef Lesa’s favorite food ports. On our journey, we will make and eat: Creamy Mămăligă (Corn Grits Porridge) with Feta and Fresh Herbs from Montenegro; Grilled Vegetables with Green Charmoula Sauce from Morocco; and Farinata del Bosco (Mushroom and Chickpea Flour Crepes) from Italy’s Ligurian coast, topped with Syrian Muhammara (Red Pepper and Walnut Spread). You’ll also prepare and eat a batch of quick-brined vegetables and olives, and take home a bonus recipe for simple flatbread. Vegetarian with dairy; no eggs or gluten.

Tues., November 6 6:30 to 9 p.m. GVFri., November 9 6:30 to 9 p.m. RDMon., November 12 6:30 to 9 p.m. BTTues., November 13 6:30 to 9 p.m. ISWed., November 28 6:30 to 9 p.m. EDThurs., November 29 6:30 to 9 p.m. CCMon., December 3 6:30 to 9 p.m. BR

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TO YOUR HEALTH!Expert instructors share delicious and practical dishes to help you achieve better health.

COOLING INFLAMMATION

Kory DeAngelo, M.S., R.D.N. // Members $45, Non-members $50

Chronic inflammation can leave you feeling tired, achy and congested. Kory, an integrative registered dietitian, will demonstrate how using food as medicine can help to cool inflammation and brighten your vitality. You’ll sample Hearty Mushroom Bean Stew; Beet and Apple Salad with Winter Greens; Curried Root Vegetables; and Pistachio Cardamom Energy Bites. Vegetarian; no dairy, eggs or gluten.

Sat., October 6 3 to 5:30 p.m. ISSat., October 27 3 to 5:30 p.m. GVSat., November 3 3 to 5:30 p.m. BTSat., November 24 3 to 5:30 p.m. ED

EVERYDAY DETOX

Maribeth Evezich, M.S., R.D., C.D.N. // Members $45, Non-members $50

Prepare for the season of overindulgence with practical tips to help boost your digestion through detox. Through lecture and demonstration, culinary nutritionist Maribeth Evezich will share simple techniques and substitutions you can use to boost the detox quotient of almost any eat-ing occasion. Enjoy samples featuring detox powerhouse ingredients, such as ginger, turmeric and cacao: Turmer-ic Tofu Scramble; Miso Soup with White Beans, Citrus, Seaweed and Sesame; Roasted Broccoli with Mustard Balsamic Vinaigrette; and Raw Cacao Mousse. Vegetarian; no dairy, eggs or gluten.

Tues., October 2 6:30 to 9 p.m. GVWed., October 10 6:30 to 9 p.m. BTThur., October 18 6:30 to 9 p.m. BRMon., October 22 6:30 to 9 p.m. CCThur., November 1 6:30 to 9 p.m. EDWed., November 7 6:30 to 9 p.m. RDFri., November 30 6:30 to 9 p.m. IS

MIND, MOOD AND FOOD

Michelle Babb, M.S., R.D., C.D. // Members $50, Non-members $55

With all the buzz about the microbiome, we’re becoming more aware of the gut-brain connection and how the food we eat influences our mind, mood and energy. Join nutri-tionist and cookbook author Michelle Babb to learn how reducing inflammation, balancing the gut flora, and eating mindfully improves your brain chemistry. Sample Green Goddess Soup; Garnet Yam Stacks with Kimchi Peanut Sauce; White Fish en Papillote; and Discrete Beet Brown-ies. With seafood and eggs; no dairy or gluten.

Sat., October 6 3 to 5:30 p.m. EDTues., October 23 6:30 to 9 p.m. GVSun., October 28 1 to 3:30 p.m. RDTues., November 6 6:30 to 9 p.m. BRSat., November 10 3 to 5:30 p.m. CC

NUTRITION FOR BRAIN HEALTHMarilyn Walls, M.S. // Members $10, Non-members $15

It’s a smart idea at any age to consider the health of your brain. Some studies have shown that a healthy diet is as-sociated with a lower risk of brain-degenerative illnesses like dementia or Alzheimer’s. In this short lecture-style class, you’ll hear about current studies and receive positive nutritional suggestions on how to protect brain function and possibly ease symptoms. We'll also sample some brain-healthy foods from the PCC shelves.

Wed., October 10 7 to 8:30 p.m. RDThur., November 8 7 to 8:30 p.m. GVTues., November 27 7 to 8:30 p.m. BR

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WALK, TALK AND TASTEMarilyn Walls, M.S. and Ami Karnosh, M.S., C.N. // Members $5, Non-members $10

Join us for an informative nutrition discussion and a sam-pling of some of PCC’s unique offerings. Learn the latest research on what to eat for your health and the health of the planet in this informative class. Come try some new foods, discuss the meanings behind food labels, tour the store and get the chance to have your burning questions answered by an expert. Everyone is welcome!

Wed., October 3 7 to 8:30 p.m. BRWed., October 17 7 to 8:30 p.m. EDThurs., October 25 7 to 8:30 p.m. GVMon., October 29 7 to 8:30 p.m. BTThurs., November 1 7 to 8:30 p.m. ISWed., November 7 7 to 8:30 p.m. CCMon., November 12 7 to 8:30 p.m. RD

Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD)

TECHNIQUES Add a new skill to your toolbox and bring

creativity to your kitchen with inspiring classes.

TECHNIQUES | 87 | TECHNIQUES

KITCHEN BASICS

Jennifer Reyes // Members $50, Non-members $55

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 Scratch-made Tomato Soup with Fancy Grilled Cheese; Properly Grilled Steaks with Fluffy Baked Potatoes; and Dark Chocolate Chunk Cookies with Maldon Sea Salt. Come with ques-tions! With poultry, dairy and eggs.

Mon., October 8 6:30 to 9 p.m. GVTues., October 9 6:30 to 9 p.m. CCMon., October 15 6:30 to 9 p.m. BRTues., October 16 6:30 to 9 p.m. EDMon., October 22 6:30 to 9 p.m. BTTues., October 23 6:30 to 9 p.m. RDMon., October 29 6:30 to 9 p.m. IS

AUTUMN BRAISES

James Gasser // Members $50, Non-members $55

Not sure what to do with a less tender and less expensive piece of meat? Are you looking for robust flavor and a hearty dish that only gets better as a leftover? Then braising is what you need! Join James as he shows you the secrets to a delicious braise, while serving up Red Wine and Gar-lic-braised Beef Roast with Wild Mushroom Gremolata; Creamy Ricotta Polenta; Tamarind Maple-roasted Brussels Sprouts with Balsamic Reduction; and Pears Braised in Caramel Sauce with Toasted Walnuts. With meat and dairy; no eggs.

Mon., October 1 6:30 to 9 p.m. EDMon., October 8 6:30 to 9 p.m. ISMon., October 15 6:30 to 9 p.m. RDMon., October 22 6:30 to 9 p.m. GV

Mon., October 29 6:30 to 9 p.m. BRMon., November 5 6:30 to 9 p.m. BTMon., November 12 6:30 to 9 p.m. CC

SOUP SIMPLIFIES YOUR LIFE

Marie Donadio // Members $50, Non-members $55

Join Seattle’s original Soup Queen and learn to soup up your soups! We’ll discuss how to build flavor and learn how a pressure cooker can be utilized to make Chicken Stock and Fresh Herb and Garlic Stock. You’ll work hands-on to prepare Marie’s Basically Amazing Chicken Soup; Mediter-ranean Harvest Vegetables with Poached Fish and Rocket Pesto Garnish; rich and creamy Kabocha Squash Puree with Hazelnut Herb Gremolata; and aromatic Malaysian Shrimp Laksa Soup with homemade Spiralized Vegetable Noodles. With meat and seafood; no dairy, eggs or gluten.

Thur., October 4 6:30 to 9 p.m. BTMon., October 8 6:30 to 9 p.m. BRTues., October 16 6:30 to 9 p.m. ISTues., October 23 6:30 to 9 p.m. EDWed., October 24 6:30 to 9 p.m. CCMon., October 29 6:30 to 9 p.m. RDTues., October 30 6:30 to 9 p.m. GV

NANCY’S EASY-BAKE OVEN

Nancy Leson // Members $50, Non-members $55

Skip the learning curve and make bread right the first time, using only a few ingredients and simple, straightforward techniques! These breads are perfect for the feasting season, and the best part? They’re not only delicious, but easier to make than you think. Join Nancy and whip up a batch of Nearly No-knead Rustic Boule; Dinner Rolls; and Buttermilk Biscuits. Vegetarian with optional dairy; no eggs.

Sun., October 7 2 to 5 p.m. EDSun., October 21 1 to 4 p.m. IS

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Sun., October 28 1 to 4 p.m. BTSat., November 3 3 to 6 p.m. CCSun., November 4 1 to 4 p.m. RDFri., November 9 6 to 9 p.m. GVSun., November 11 1 to 4 p.m. BR

CAST-IRON COOKING

Michael Diem // Members $50, Non-members $55

Cast-iron cookware has been a mainstay in kitchens for hundreds of years, and for good reason! After mastering a few simple tricks for using and maintaining cast iron, you’ll be set for a lifetime of incredible meals. Explore cast iron’s versatility for all manner of dishes — even baked goods — as Chef Mike prepares his take on the Southern staple of Red Beans and Rice; Slow-cooked Short Ribs made in the pio-neer spirit with seasonal vegetables; Cast-Iron Cornbread; and Autumn Fruit Cobbler. With meat, dairy and eggs.

Tues., October 2 6:30 to 9 p.m. BRFri., October 5 6:30 to 9 p.m. CCThur., October 11 6:30 to 9 p.m. BTWed., October 17 6:30 to 9 p.m. RDWed., October 24 6:30 to 9 p.m. EDThur., October 25 6:30 to 9 p.m. ISMon., October 29 6:30 to 9 p.m. GV

CLASSIC COCKTAIL PARTY

Jennifer Reyes // Members $60, Non-members $65

Party like it’s 1969! We’ll cook up some classic cocktail par-ty bites that can be made ahead so you can mingle with your guests while shaking cocktails to order. We’ll make Swedish Meatballs; Deviled Eggs with Crab; Cheese Gougères; and Caramelized Onion Dip with Colorful Crudités. Plus, sample some carefully crafted local spirits (now carried at PCC!) as you sip mini Bee’s Knees and Whiskey Sours. With meat, seafood, dairy and eggs. AGE 21+ with I.D.

Mon., November 5 6:30 to 9 p.m. RDTues., November 6 6:30 to 9 p.m. CCThur., November 8 6:30 to 9 p.m. EDMon., November 12 6:30 to 9 p.m. BRTues., November 27 6:30 to 9 p.m. GVThur., November 29 6:30 to 9 p.m. ISTues., December 4 6:30 to 9 p.m. BT

KITCHEN TOY TEST DRIVE


Curious about what you could do with a spiralizer? Won-dering if an instant pot or sous vide machine is your next adventure? Give some grown-up kitchen toys a test drive as you consider if they have places in your life (or on your holiday gift list). We’ll start with Sous Vide Scallops with Citrus Gremolata, then try out electric and stovetop pressure cookers to make quick Pulled Pork and cooked Beans. Then we’ll blend Homemade Barbeque Sauce; Spiralized Veggie Slaw with Immersion-blended Dress-ing; Beet Hummus; and Fresh Herb Pesto with Veggie Noodles. Finish off the fun by assembling your creations into colorful bowls as we discuss the pros and cons of our cooking and prepping methods. With meat and seafood; no dairy, eggs or gluten.

Mon., November 26 6:30 to 9 p.m. GVTues., November 27 6:30 to 9 p.m. ISMon., December 3 6:30 to 9 p.m. RDTues., December 4 6:30 to 9 p.m. ED

FERMENTED FALL FLAVORS (WITH A HOLIDAY TWIST!)

Birgitte Antonsen // Members $50, Non-members $55

Explore how to prepare enzyme-rich probiotic superfoods that aid digestion and detoxification, boost immunity and curb cravings. Birgitte will guide you through the fer-mentation process, with a holiday twist. We’ll make and enjoy Cultured Cranberry Chutney (and take home a jar); Fermented Beet Kraut with Ginger and Orange; Pickled Green Beans; and Fermented Garlic Aioli, served with Roasted Seasonal Vegetables Sticks. Vegetarian; no dairy, eggs or gluten.

Tues., November 27 6:30 to 9 p.m. RDWed., November 28 6:30 to 9 p.m. BTSun., December 2 3 to 5:30 p.m. ISTues., December 4 6:30 to 9 p.m. BRWed., December 5 6:30 to 9 p.m. EDSun., December 9 3 to 5:30 p.m. GV

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PRESSURE COOKING 101

Rachel Duboff // Members $55, Non-members $60

The pressure cooker is a transformative tool, saving time and money in countless ways and allowing us to cook up satisfying meals in a jiffy. Whether you’ve got a brand-new cooker or a neglected pot hiding in your cupboard, this class will give you the confidence to put it to great use. Rachel will cover the basics of stovetop and Instant Pot cookers as she prepares a south-of-the-border menu: Cuban Black Beans; Chicken Verde; Sofrito Rice; Mexi-can Slaw; and Coconut Dulce de Leche. With poultry; no dairy, eggs or gluten.

Sun., October 7 3 to 5:30 p.m. BRSun., October 14 3 to 5:30 p.m. ISFri., October 19 6:30 to 9 p.m. CCFri., October 26 6:30 to 9 p.m. GVSun., November 4 3 to 5:30 p.m. BTSun., November 11 3 to 5:30 p.m. RDFri., November 16 6:30 to 9 p.m. ED

DAIRY-FREE CREAM CHEESE AND MORE: FALL EDITION


Join Birgitte as we explore ways to make appealing dairy-free cheeses using coconut, nuts and seeds. We’ll discuss the soaking and culturing process as we make vegan cheese that not only looks the part, but tastes delicious, too. You’ll learn the basics for Dairy-free Cream Cheese, which we’ll roll in herbs and spices to create different flavors; Herb Lemon Cheese; and Caramelized Onion and Dried Fig Cheese. We’ll enjoy a cheese platter as we put our products to the test. Vegetarian; no dairy, eggs or gluten.

Wed., October 10 6:30 to 9 p.m. BRSat., October 13 10 a.m. to 12:30 p.m. EDSat., October 13 4 to 6:30 p.m. GVTues., October 16 6:30 to 9 p.m. CCWed., October 17 6:30 to 9 p.m. BTSat., October 20 10 a.m. to 12:30 p.m. RDSat., October 20 4 to 6:30 p.m. IS

KNIFE SKILLS

Seppo Farrey // Members $50, Non-members $55

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 chef knife techniques. You’ll sharpen your skills while preparing ingredients for Vegetarian or Chicken Minestrone Soup with Parmesan Reggiano. With optional poultry and dairy; no eggs. Adults only.

Tues., October 2 6:30 to 9 p.m. ISMon., October 8 6:30 to 9 p.m. RDTues., October 9 6:30 to 9 p.m. GVTues., October 16 6:30 to 9 p.m. BTMon, October 22 6:30 to 9 p.m. EDTues., October 23 6:30 to 9 p.m. BRTues., October 30 6:30 to 9 p.m. CC

MAKE-AHEAD FALL BRUNCH

Marianna Stepniewski // Members $50, Non-members $55

Brunch is great, but doing it all right before your guests are due? Not so much. Elevate your brunch repertoire and stay ahead of the game with Marianna Stepniewski! She’ll discuss tips for making your brunch morning easier by prepping ahead, and share four great recipes: Pear, Black Pepper and Pecorino Scones; Buckwheat Dutch Baby with Arugula and Fennel Salad, Roasted Mushrooms and Fried Egg; Brioche Cinnamon Rolls with Caramel Cream Cheese Frosting and Roasted Pecans; and Green Shak-shuka (Baked Eggs). Vegetarian with dairy and eggs.

Sun., September 30 10 a.m. to 12:30 p.m. EDSun., October 7 10 a.m. to 12:30 p.m. BTTues., October 9 6:30 to 9 p.m. RDSun., October 14 10 a.m. to 12:30 p.m. GVSun., October 21 10 a.m. to 12:30 p.m. BRTues., October 23 6:30 to 9 p.m. CCSun., November 4 10 a.m. to 12:30 p.m. IS

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9 | TECHNIQUES HOLIDAY INSPIRATIONS | 10

FALLING IN LOVE WITH SIDE DISHES


Whether you’re looking for a new favorite for all occasions, or something delicious to bring to your holiday table, this class has you covered. Harvest the flavors of fall as you learn to prepare four versatile recipes that work as sides or as complete meals on their own. We’ll make Shaved Brus-sels Sprouts Salad with Lemon Garlic Dressing; Roasted Delicata Squash with Mushrooms, Pine Nuts and Crispy Pancetta; Celery Root and Rainbow Carrot Gratin; and Quinoa with Kale, Apples and Roasted Beets. With meat, poultry, dairy and eggs; no gluten.

Tues., October 30 6:30 to 9 p.m. BRThur., November 1 6:30 to 9 p.m. GVMon., November 5 6:30 to 9 p.m. EDTues., November 6 6:30 to 9 p.m. RDThur., November 8 6:30 to 9 p.m. CCTues., November 13 6:30 to 9 p.m. BTThur., November 15 6:30 to 9 p.m. IS

2-DAY EUROPEAN COOKIE VACATION

Laurie Pfalzer // Members $110, Non-members $120

Celebrate the season with scrumptious and beautiful hol-iday cookies. Chef Laurie will introduce you to a variety of treats for the holidays — some you may recognize, while others will be new favorites to add to your repertoire. Travel through Europe with Jam Thumbprints (Poland), Vanilla Kipferl (Germany), Linzer Cookies (Austria), Fig Cookies (Italy), Speculaas (Netherlands) and Rugelach (Eastern Europe). This in-depth class will teach you to mix, shape,

roll, bake and finish these cookies. You’ll also learn the best tips for efficient cookie baking at the holidays, as well as how to keep your finished cookies fresh and ready to serve or give away. Vegetarian with dairy and eggs.

Sat., November 24 3 to 5:30 p.m. Sun., November 25 3 to 5:30 p.m. GV

Fri., November 30 6:30 to 9 p.m. Sat., December 1 10 a.m. to 12:30 p.m. ED

Fri., December 7 6:30 to 9 p.m. Sat., December 8 3 to 5:30 p.m. BR

Fri., December 14 6:30 to 9 p.m. Sat., December 15 3 to 5:30 p.m. IS

GLUTEN-FREE HOLIDAY DESSERTS


In this gluten-free class, students will solidify their baking skills as they create three desserts and garnishes, and explore various plating techniques. Whether you’re a sea-soned baker or a beginner, these make-ahead recipes aim to keep your holiday entertaining stress free… and delicious. ’Tis the season! We’ll make Japanese Cheesecake with Red Fruit Compote; Poached Pears and Persimmons with Rosehip Sabayon; Cranberry Mango Upside-Down Cake with Ginger Whipped Cream, Candied Citrus Peel and Cranberries. Vegetarian with dairy and eggs; no gluten.

Sun., December 2 2 to 4:30 p.m. EDWed., December 5 6:30 to 9 p.m. ISSun., December 9 1 to 3:30 p.m. BTWed., December 12 6:30 to 9 p.m. RDThur., December 13 6:30 to 9 p.m. CCTues., December 18 6:30 to 9 p.m. BRWed., December 19 6:30 to 9 p.m. GV

HOLIDAY INSPIRATIONSGet ready for the festive season with tasty treats and new ideas for the holiday table.

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IOLE’S FAMOUS HOLIDAY BISCOTTI

Iole Aguero // Members $50, Non-members $55

If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s biscotti!” These twice-baked Italian cookies are delightful on their own and a superb companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly an-ticipated) holiday gifts. We’ll make three fabulous varieties: Cranberry Pistachio; Almond Aniseed; and Triple Choco-late. Plus, take some home to enjoy later! Vegetarian with dairy and eggs.

Tues., December 4 6:30 to 9 p.m. ISWed., December 5 6:30 to 9 p.m. CCThur., December 6 6:30 to 9 p.m. EDTues., December 11 6:30 to 9 p.m. BRWed., December 12 6:30 to 9 p.m. GVThur., December 13 6:30 to 9 p.m. RDMon., December 17 10 a.m. to 12:30 p.m. ISTues., December 18 6:30 to 9 p.m. BT

TURKISH HOLIDAY TRADITIONS

Pinar Özhal // Members $55, Non-members $60

Join Pinar for a festive Turkish holiday meal. As you work hands-on to prepare three satisfying dishes, she’ll share cultural traditions and memories of her family’s holiday celebrations. We’ll prepare: Kizartma (Braised Lamb with Onions, Black Pepper and Tomato Reduction); Duvakli Pilav (Rice with Ground Beef, Almonds and Blackcurrant Veil); Çörek (a traditional pastry eaten throughout the holidays, with fennel, sesame, cinnamon and cloves). With meat, dairy and eggs.

Tues., November 27 6:30 to 9 p.m. EDWed., November 28 6:30 to 9 p.m. ISWed., December 5 6:30 to 9 p.m. BRThur., December 6 6:30 to 9 p.m. GVMon., December 10 6:30 to 9 p.m. RDTues., December 18 6:30 to 9 p.m. CC

VEGETARIAN HOLIDAY TABLE


Birgitte has created a flavorful vegetarian holiday spread that’s sure to please everyone at the table. Start the meal off with Fiery Pear Salad with Pear Reduction Vinaigrette and Spiced Pecans. The main course is a Wild Mushroom and Hazelnut Loaf served with Fig Balsamic Roasted Beet Salad and Toasted Pecans. You’ll finish with old-fashioned Cider-caramelized Ginger Apple Pie. Vegetarian; no dairy, eggs or gluten.

Sat., November 3 3 to 5:30 p.m. BRSun., November 4 3 to 5:30 p.m. GVTues., November 6 6:30 to 9 p.m. BTSat., November 10 10 a.m. to 12:30 p.m. ISSat., November 10 4 to 6:30 p.m. RDSun., November 11 2 to 4:30 p.m. EDWed., November 14 6:30 to 9 p.m. CC

ALL ABOUT PIE

Laurie Pfalzer // Members $55, Non-members $60

Get your pie game on! 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. Taste pie in class as we discuss blind baking, flour types and brands, and fruit varieties; and troubleshoot common pie problems. Each student will make a 6-inch Ginger-Cranberry Lattice Pie or Hon-eyed Apple Pie to bake and take home. Laurie will also demonstrate galettes. For every season, pie is the answer! Vegetarian with dairy; no eggs.

Sun., October 14 3 to 6 p.m. BRSun., October 21 2 to 5 p.m. BTThur., October 25 6 to 9 p.m. EDThur., November 1 6 to 9 p.m. CCWed., November 7 6 to 9 p.m. GVSun., November 11 1 to 4 p.m. ISTues., November 13 6 to 9 p.m. RD

11 | HOLIDAY INSPIRATIONS PCC KIDS COOK | 12

STIR IT UP!Ami Karnosh and Samantha Brumfield // Members $45, Non-members $50

Ages 2 to 3, with one adult guest. Even little ones can have fun in the kitchen: measuring, mixing and stirring to make treats for themselves. They will create their very own cus-tomized Great Granola (with lots of ingredient choices); Power Muffins; and Fruity Ambrosia Salad. Vegetarian with eggs and optional dairy.

Sat., October 6 10 to 11:15 a.m. GV Sat., October 6 10 to 11:15 a.m. IS Sat., October 13 10 to 11:15 a.m. BTSat., October 13 10 to 11:15 a.m. CC Sat. October 20 10 to 11:15 a.m. BRSat., October 20 10 to 11:15 a.m. ED Sat., November 3 10 to 11:15 a.m. RD

I CAN COOK, TOO! HOLIDAY COOKIESPCC Cooks Staff // Members $45, Non-members $50

Ages 2 to 3, with one adult guest. Baking cookies is a cher-ished holiday activity, especially for the very young. Adult and child will work together to roll, cut and bake Ginger-bread People and Jam Thumbprint Cookies. Little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian with dairy and eggs.

Sat., December 1 10 to 11:15 a.m. CC Sat., December 1 10 to 11:15 a.m. RD Sun., December 2 10 to 11:15 a.m. BT Sat., December 8 10 to 11:15 a.m. BR Sat., December 8 10 to 11:15 a.m. GV Sun., December 9 10 to 11:15 a.m. ED Sat., December 15 10 to 11:15 a.m. IS

WHAT FLAVOR IS AUTUMN?Sarah Cassidy // Members $45, Non-members $50

Ages 4 to 6, with one adult guest. Harvest time is here! Farmer Sarah knows of no better way to celebrate the season than to eat up fall flavors. Come eat Popcorn fresh from the field; prepare Pumpkin Pudding; explore, harvest, and save seeds, make corn husk art, drink cider and sing songs about the fall and all of its farm food! Vegetarian with dairy; no eggs.

Sat., October 13 10 to 11:30 a.m. GVSun., October 14 10 to 11:30 a.m. RDSat., October 20 10 to 11:30 a.m. ISSun., October 21 10 to 11:30 a.m. CCSat., November 3 10 to 11:30 a.m. BRSun., November 4 10 to 11:30 a.m. EDSat., November 10 10 to 11:30 a.m. BT

LET’S MAKE BREAKFASTGill Dey // Members $45, Non-members $50

Ages 4 to 6, with one adult guest. Take a break from cereal and toast and make yourself a weekend breakfast of Freshly Baked Muffins; Fruit Salad; and your own Baked Pita Chips and Guacamole. We’ll practice our measuring and mixing skills, learn to chop fruit safely, get a grip on mashing and use scissors to cut pitas into triangles. All the food is fresh, finger-friendly and easy to pack to go. Vegetarian with eggs and optional dairy.

Sat., October 6 10 to 11:30 a.m. BT Sun., October 7 10 to 11:30 a.m. IS Sat., October 13 10 to 11:30 a.m. RD Sun., October 14 10 to 11:30 a.m. BR Sat., October 20 10 to 11:30 a.m. GV Sun., October 21 10 to 11:30 a.m. ED Sun., November 4 10 to 11:30 a.m. CC

PCC KIDS COOKWelcome kids into the kitchen with hands-on classes for age two to teens.

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TREATS FOR THE HOLIDAYSPCC Cooks Staff // Members $45, Non-members $50

Ages 4 to 6, with one adult guest. This creative class fea-tures ideal treats for young bakers to make. There will be plenty of opportunities to mix, roll and shape in this hands-on holiday workshop. Child and parent teams will make Maple Spice Cookies with Royally Good Frosting and Chocolate Crinkle Cookies. Vegetarian with dairy and eggs.

Sat., November 24 10 to 11:30 a.m. IS Sat., December 1 10 to 11:30 a.m. BTSat., December 1 2 to 3:30 p.m. BT Sat., December 1 10 to 11:30 a.m. IS Sat., December 1 2 to 3:30 p.m. ISSun., December 2 10 to 11:30 a.m. GV Sun., December 2 2 to 3:30 p.m. GVSat., December 8 10 to 11:30 a.m. CC Sat., December 8 10 to 11:30 a.m. RD Sat., December 8 2 to 3:30 p.m. RDSun., December 9 10 to 11:30 a.m. BR Sun., December 9 2 to 3:30 p.m. BRSat., December 15 10 to 11:30 a.m. CC Sat., December 15 10 to 11:30 a.m. EDSat., December 15 2 to 3:30 p.m. EDSat., December 15 10 to 11:30 a.m. RD

MY FAVORITE FALL LUNCHLisa Crawford // Members $60, Non-members $65

Ages 7 to 9, with one adult guest. With the days getting noticeably shorter and cooler, keep cozy by preparing this classic meal! You and your adult guest will work in small groups to make Cream of Tomato Soup; try your hand at perfecting the Grilled Cheddar Cheese Sandwich; and top off your meal with an amazing Chocolate Brownie. Vegetar-ian with dairy and eggs.

Fri., October 5 5 to 7 p.m. ISSat., October 6 3 to 5 p.m. BTSat., October 20 3 to 5 p.m. GVSun., October 21 3 to 5 p.m. EDSat., November 3 3 to 5 p.m. RDSat., November 10 3 to 5 p.m. BRSat., November 24 3 to 5 p.m. CC

SUGAR COOKIE HOLIDAY TREESLisa Palmatier and Samantha Brumfield // Members $45, Non-members $50

Ages 7 to 9; kids only. Come and build a unique tree made entirely with Sugar Cookies. Each child will get to make and decorate their own holiday tree that they can take home and use as a holiday centerpiece (or just for eating!). Trees will be decorated with a variety of edible toppings, such as frosting and coconut for snow and dried fruit for ornaments. Vegetarian with dairy and eggs.

Fri. November 30 4 to 6 p.m. GV Sat., December 1 3 to 5 p.m. BR Sat., December 1 4 to 6 p.m. ED Fri., December 7 4 to 6 p.m. CC Fri., December 7 4 to 6 p.m. RD Sat., December 8 3 to 5 p.m. BT Sat., December 8 3 to 5 p.m. IS

AFTER-SCHOOL COOKING CLUBPCC Cooks Staff // Members $160, Non-members $175

Ages 9 to 12; kids only. In four weeks, kids will learn their way around a kitchen as they prepare a new favorite evening meal each week. We’ll practice knife skills, try fresh veg-etables in season and learn essential cooking techniques. Our menus include: Chicken Parmesan with Spaghetti and Spinach Salad; Swedish Meatballs with Mashed Potatoes and Gravy; Butternut Squash Enchiladas with Black Beans and Avocado; and Gyoza and Sushi Rolls. With meat, poul-try, dairy and eggs.

Wed., October 3, 10, 17, 24 4:30 to 6:30 p.m. GV Wed., October 3, 10, 17, 24 4:15 to 6:15 p.m. IS Thur., October 4, 11, 18, 25 4:15 to 6:15 p.m. RD Thur., October 4, 11, 18, 25 4:30 to 6:30 p.m. CC

PCC KIDS COOK | 1413 | PCC KIDS COOK

BENTO BOX


Ages 10 to 12, with one adult guest. Make your own colorful Japanese bento box! We’ll discuss the basics of bento, for packed lunches or to entertain, and find out how to balance color and flavor for an aesthetically pleasing and inviting meal. In class, we’ll prepare Miso Soup; Sesame Spinach Salad; Chicken or Tofu Yakitori Skewers, and play with our food as we make Onigiri, pressed rice creations adorned with vegetable and nori shapes. We’ll have lots of practice cutting vegetables and fruit in interesting ways to arrange in our colorful boxes of yum. With optional poultry; no dairy, eggs or gluten.

Sat., October 6 3 to 5:30 p.m. BRSun., October 7 3 to 5:30 p.m. RDSat., October 20 3 to 5:30 p.m. EDSun., October 21 3 to 5:30 p.m. GVSat., October 27 3 to 5:30 p.m. ISSat., November 10 3 to 5:30 p.m. BT

HOLIDAY BAKING: GOODIES WORTH GIVINGCam Zarcone // Members $45, Non-members $50

Ages 10 to 12; kids only. The best holiday gifts are the ones you bake yourself. This class will show you how to whip up remarkable goodies for everyone on your list. We’ll bake el-egant Chocolate Sandwich Cookies with White Chocolate Peppermint Ganache filling; Homemade Holiday Lolli-pops; and our own bedazzling and beautiful, one-of-a-kind Christmas-Bulb Cupcakes. Vegetarian with dairy and eggs.

Sat., December 1 3 to 5:30 p.m. RDSun., December 2 3 to 5:30 p.m. BRFri., December 7 6 to 8 p.m. ISSat., December 8 3 to 5:30 p.m. CCSun., December 9 3 to 5:30 p.m. EDFri., December 14 6 to 8 p.m. GVSat., December 15 3 to 5:30 p.m. BTSun., December 16 3 to 5:30 p.m. IS

2-DAY MYSTERY BASKET CHALLENGETamara Guyton // Members $95, Non-members $105

Age 13 and up; teens only. This two-day class offers young chefs the opportunity to hone skills, enhance their creativ-ity and practice leadership. The first day, students will work with provided recipes: Roasted Tomato Garden Sauce and Pasta; Early Fall Salad; and German Plum Cake. They’ll practice basic kitchen skills, recipe reading and planning, and tasting and plating. On the second day, groups will work with a few fresh and local “mystery” ingredients to come up with innovative dishes for the judging. Emphasis will be on a friendly competition that stresses teamwork and guaran-tees fun! Vegetarian with dairy and eggs.

Fri., October 5 6 to 8:30 p.m. Sat., October 6 3 to 5:30 p.m. GV

Fri., October 12 6 to 8:30 p.m. Sat., October 13 3 to 5:30 p.m BR

Fri., October 19 6 to 8:30 p.m. Sat., October 20 3 to 5:30 p.m. BT

Fri., November 2 6 to 8:30 p.m. Sat., November 3 3 to 5:30 p.m. ED

HOLIDAY YULE LOGLee Baker // Members $65, Non-members $70

Age 13 and up, with one adult guest. The Yule Log is always a show-stopper, as much holiday décor as it is a delicious dessert. In this class, everyone will create their own in-dividual Yule Log, using Vanilla Genoise for the cake roll, Chocolate Buttercream to simulate the outer bark, and fill-ing options like raspberry, chocolate and peppermint. The finishing touches will be handmade Meringue Mushrooms and White Chocolate leaves. Vegetarian with dairy and eggs.

Fri., November 30 6:30 to 9 p.m. BTSat., December 1 3 to 5:30 p.m. CCSun., December 2 3 to 5:30 p.m. RDFri., December 7 6:30 to 9 p.m. GVSat., December 8 3 to 5:30 p.m. EDSun., December 9 3 to 5:30 p.m. ISFri., December 14 6:30 to 9 p.m. BR


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FRENCH MACARONS with GILL DEY:

“Gill was perfection! Knowledgeable and very approachable — lots of tiny tips I couldn’t get just from a recipe.”

KITCHEN BASICS with JENNIFER REYES:

“Jennifer made it feel like we were cooking with a friend. Great pace and delicious recipes!”

VIETNAMESE DINNER PARTY with THANH TANG:

“Thanh is super knowledgeable. Really enjoyed both the cultural information and cooking techniques.”

PCC Cooks’ wonderful instructors are the real key ingredient to

great cooking classes!

VISIT PCCMARKETS.COM FOR COMPLETE LIST OF PCC LOCATIONS, STORE MAPS AND HOURS.

PCC COOKS OFFICE3131 Elliott Avenue, Suite #500 Seattle, WA [email protected]

BURIEN (BR)15840 1st Avenue SouthBurien, WA 98148206-708-6908

BOTHELL (BT)22621 Bothell Everett Hwy Bothell, WA 98021 425-492-0122

COLUMBIA CITY (CC)3610 S. Edmunds St.Seattle, WA 98118 206-466-6182

EDMONDS (ED)9803 Edmonds Way Edmonds, WA 98020 425-275-9036

GREENLAKE VILLAGE (GV)450 N.E. 71st St. Seattle, WA 98115 206-729-5075

ISSAQUAH (IS)1810 12th Ave. N.W. Issaquah, WA 98027 425-369-1222

REDMOND (RD)11435 Avondale Rd. N.E. Redmond, WA 98052 425-285-1400

PCC COOKS CLASSROOM LOCATIONS

fall 2018 classes - pcc community marketsfrench macarons gill dey // members $55, non-members $60...

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