Visit PccCooks.com for class calendars and more! › images › cooks › pcc_cooks... · Join Chef Lesa as she shares her favorite recipes gathered from trips around the Mediterranean

Visit PccCooks.com for class calendars and more!

2017

SUMMER CLASSES

SIGN UP FOR CLASSES Registration begins June 1 at 9 a.m.

Classroom at this location.

VISIT PCCCOOKS.COM FOR STORE MAPS AND HOURS.

REGISTRATION FORMName

PCC Member: Yes No Email

Address

City Zip

Primary Phone ( )

Secondary Phone ( )

CLASSES REQUESTED:

1. Date Location

Class Title Fee

2. Date Location

Class Title Fee

3. Date Location

Class Title Fee

(Attach separate sheet for more than three classes.)

PAYMENT:

Total amount enclosed: $

Payment method: Check PCC gift card Credit Card

Credit card #

Expiration date / CSC

Name on the card

Auth. signature

PCC gift card #

CANCELLATION POLICY• Refunds or class credit will be given in full

if you cancel your registration at least 7 days before the class, or if we cancel a class.

PLEASE NOTE• Out of respect for people with chemical

sensitivities, we ask that fragrances and scented products not be worn in class.

• For your comfort, you may want to dress in layers; classroom temperatures 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 a scholarship at 206-545-7112 or email [email protected].

CLASS LEGENDHANDS-ON Student participation during class.

DEMO Sit and enjoy watching a pro at work.

With wine sampling. Age 21+ only. GF Gluten-free by recipe

(not a gluten-free facility).

ONLINE Visit PccCooks.com

Visa, MasterCard, Discover, American Express or PayPal.

PHONE Call 206-545-7112 M-F; 9 a.m. to 5 p.m.

Credit card or PCC gift card.

MAILMail form to PCC Co-op office

Please call to confirm availability. Check, credit card or PCC gift card.

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

FREMONT (FR)600 N. 34th St. Seattle, WA 98103 206-632-6811

GREENLAKE AURORA (GA)Stair access only7504 Aurora Ave. N. Seattle, WA 98103 206-525-3586

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

KIRKLAND (KL)10718 N.E. 68th St. Kirkland, WA 98033 425-828-4622

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

VIEW RIDGE (VR)6514 40th Ave. N.E. Seattle, WA 98115 206-526-7661

PCC CO-OP OFFICE (OF)3131 Elliott Ave, Suite 500 Seattle, WA 98121 206-547-1222

PERSIAN CUISINE DEMO

Omid Roustaei

Persian cuisine, one of the oldest and richest culinary traditions, features refined and bal-anced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents a delectable menu of Sharbat (Sweet and Tangy Iced Cucumber Mint Beverage); Naan-o Panir-o Sabzi Khordan (a spread of Lavash Bread, Fresh Herbs, Feta Cheese, Radishes and Walnuts); Kuku Sabzi (Egg Patties with Fresh Herbs); Khoresh-e-Fesenjoon (Chicken simmered in Pomegranate Walnut Sauce); and fragrant Baklava with notes of rosewater and cardamom. With poultry, dairy and eggs.

MEMBERS $50, NON-MEMBERS $55

Sat., July 8 3 to 5:30 p.m. CC

Sun., July 23 1 to 3:30 p.m. GV

Sat., August 19 3 to 5:30 p.m. IS

Sat., August 26 3 to 5:30 p.m. ED

Sat., September 9 3 to 5:30 p.m. BT

Sat., September 23 3 to 5:30 p.m. RD

GLOBAL GOURMET

GLOBAL GOURMET Make the world a little smaller with enticing menus from all corners of the globe.

3

FRENCH CLASSICS HANDS-ON

Michael Diem

Master the time-honored methods of French cuisine with Chef Michael’s expert guidance. Breaking down techniques that are often misun-derstood as too complicated or time-consuming, he’ll inspire you with confidence. Wine samplings will pair perfectly with our 3-course menu: Gougères (Cheese Puffs); Poached Sole Roulade with Spinach and Scallop Mousse; Rice Pilaf with Citrus Beurre Blanc; and a dessert of Strawberry Ice Cream with Almond Tuille. With seafood, dairy and eggs.

MEMBERS $60, NON-MEMBERS $65AGE 21 AND OVER; PHOTO I.D. REQUIRED

Thur., July 13 6:30 to 9 p.m. RD

Fri., July 14 6:30 to 9 p.m. ED

Wed., July 19 6:30 to 9 p.m. BT

Fri., July 21 6:30 to 9 p.m. GV

Wed., July 26 6:30 to 9 p.m. IS

Mon., July 31 6:30 to 9 p.m. CC

Thur., August 17 6:30 to 9 p.m. GA

MEDITERRANEAN VACATION HANDS-ON Lesa Sullivan

Join Chef Lesa as she shares her favorite recipes gathered from trips around the Mediterranean. We’ll cook, eat and swap stories as we make Provençal Aioli Monstre (a grand plate of Pickled, Grilled and Fresh Vegetables with Garlic Sauce); Coca de Trampó (Mallorcan Flatbread with Roast-ed Tomatoes, Peppers and Onions); Sorrentina Gnocchi con Limone y Zucchine with Cannellini Beans, Mascarpone and Sautéed Zucchini; and Kefalonian Karidopita (Greek Semolina Honey Cake with Walnuts and Yogurt). Vegetarian with dairy and eggs.


Sat., July 15 10 a.m. to 12:30 p.m. GA

Sun., July 16 1 to 3:30 p.m. RD

Sat., July 22 3 to 5:30 p.m. CC

Sat., July 29 3 to 5:30 p.m. IS


Fri., August 4 6:30 to 9 p.m. BT

Sun., August 6 2 to 4:30 p.m. ED

GLOB

AL G

OURM

ET

4Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

A NEW CLASSIC ITALIAN DINNER HANDS-ON

Abby Canfield

Join Chef Abby Canfield of Agrodolce – a local pasta destination – for an updated take on a classic Italian dinner spread. Start off with Burrata Caprese Salad with Heirloom Toma-toes and Pine Nuts; and Grilled Romaine Cae-sar Salad. The main course is Handmade Spa-ghetti with Lamb Meatballs, then you’ll finish on a sweet note with Vanilla Bean Panna Cotta with Grilled Stone Fruit and a Honey Balsamic Glaze. With meat, seafood, dairy and eggs.


Mon., July 17 6:30 to 9 p.m. GV


Sun., August 13 1 to 3:30 p.m. IS

Mon., August 28 6:30 to 9 p.m. BT

Mon., September 11 6:30 to 9 p.m. ED

Mon., September 25 6:30 to 9 p.m. CC

INDIAN SUMMER HANDS-ON

Cynthia Lair

Cynthia will show you how to unite fresh summer produce with the spices of India. You’ll discover how easy it is to combine and adjust seasonings to your taste as we create a tantalizing vegetarian meal of Indian classics: Chana Masala with fresh tomatoes; creamy Palak Paneer; Golden Apricot Ginger Chutney; Cucumber Mint Salad; and Homemade Whole-grain Namaste Naan with Turmeric. Vegetarian with dairy; no eggs.


Tues., July 11 6:30 to 9 p.m. BT


Sun., July 16 2 to 4:30 p.m. ED

Tues., July 18 6:30 to 9 p.m. CC

Sun., August 6 1 to 3:30 p.m. GV

Wed., August 9 6:30 to 9 p.m. RD

INDONESIA SATE GRILLING HANDS-ON

Christina Chung

Indonesia is famous for its sate, small pieces of meat seasoned or marinated with spices, then skewered, grilled, and served with sambal (condiments). Learn the technique as we pre-pare Sate Lilit Bali (Seafood Mousse grilled on Lemongrass Stalks) with Sambal Mangga (Sweet and Sour Mango Relish); Sate Ayam Madura with Sambal Kacang (Grilled Chicken basted with Peanut Sauce); and Sate Maranggi (Spice-mar-inated Grilled Beef) served with spicy Sambal Tomat (Tomato Chile Salad). We will also prepare Acar Timun (Pickled Cucumber and Carrots) to complement our sate. With meat, poultry and seafood; no dairy or eggs.



Tues., July 11 6:30 to 9 p.m. ED

Thur., July 13 6:30 to 9 p.m. CC

Sun., July 16 1 to 3:30 p.m. BT

Tues., July 18 6:30 to 9 p.m. GV

Sun., July 23 1 to 3:30 p.m. IS

Tues., July 25 6:30 to 9 p.m. GA NORTHWEST FARM TO TABLE WITH A SOUTHERN ACCENT DEMO Lynne Vea

Lynne’s back with a culinary ode to all that is wonderful about our Northwest summer harvest. Enjoy the best of the season as she puts a south-ern twist on recipes guaranteed to make you smile. Sample local wines as you enjoy Rainbow Heirloom Tomato, Fennel Frond and Goat Cheese Tart; Corn Bisque with Crabmeat Rèmoulade and Serrano Hushpuppies; Lemon and Brown But-ter-roasted Salmon with Bacon, Black-Eyed Peas and Tabasco Pecans; Spicy Stone Fruit Pickles; and Southern Comfort and Lemon Thyme-flamed Summer Fruit over Custard Ice Cream. With meat, poultry, seafood, dairy and eggs.

MEMBERS $60, NON-MEMBERS $65 AGE 21 AND OVER; PHOTO I.D. REQUIRED

Thur., July 20 6:30 to 9 p.m. RD


Wed., August 16 6:30 to 9 p.m. GA

Thur., August 24 6:30 to 9 p.m. ED

Thur., August 31 6:30 to 9 p.m. CC

Thur., September 14 6:30 to 9 p.m. IS

Thur., September 21 6:30 to 9 p.m. GV

GLOBAL GOURMET

5

APPETIZERS AROUND THE WORLD DEMO Yary Oslund

Yary will cook up a trip around the world with an elegant spread of international tapas paired with samples of complementary wines. They may be appetizers, but there’s nothing small about these flavors! Enjoy Conchitas a la Parmesan (Scallops Parmesan) (Peru); Shrimp in Coconut Cream infused with Herbs, served with Grilled Bread (Cuba); Honey-Thyme Grilled Nectarines stuffed with Cream Cheese and Prosciutto, drizzled with Blackberry-Balsamic Vinaigrette (Spain); and Rustic Seasonal Fruit Mini Tarts (France). With meat, seafood, dairy and eggs.

MEMBERS $55, NON-MEMBERS $60AGE 21 AND OVER; PHOTO I.D. REQUIRED

Tues., July 18 6:30 to 9 p.m. RD


Wed., August 16 6:30 to 9 p.m. IS

Wed., August 30 6:30 to 9 p.m. BT

Fri., September 8 6:30 to 9 p.m. CC


GREEK SEAFOOD HANDS-ON GF

Erin Coopey

With roughly 6,000 islands spread across the Mediterranean and Aegean Seas, Greece is a bastion for delicious sea-food. From plaki (roasted fish) to highly seasoned braised shellfish, the variety is endless. Join Chef Erin for a sampling of contemporary and classic dishes: Psari Plaki (Fish Roasted with Tomato, Potato, Fennel and Olives); Psari Marinato (Pan-fried Fish with Rosemary Sauce); Garides Mikrolimano (Shrimp with Tomatoes and Feta); and Kariotiki Patatosalata (Potato Salad with Vinaigrette). With seafood, dairy and eggs; no gluten.


Wed., August 2 6:30 to 9 p.m. GV

Tues., August 8 6:30 to 9 p.m. BT


Wed., August 16 6:30 to 9 p.m. RD


Mon., August 28 6:30 to 9 p.m. GA

Tues., August 29 6:30 to 9 p.m. IS

SPANISH PAELLA DEMO GF

Erin Coopey

In Spain, nothing says summer like a friendly paella party. Everyone has their own secret recipe, but all paellas start with a few basic techniques that set them apart from other rice dishes. Join Chef Erin as she demonstrates the elements of a successful Vegetable Paella, and Chicken and Chorizo Paella. We’ll complement the main dish with a sampling of Spanish Cheeses; Pan con Tomate (Spanish Toast with Tomato); and a Mixed Green Salad with Sherry Vinaigrette. With meat, poultry, dairy and eggs; no gluten.


Mon., July 17 6:30 to 9 p.m. RD

Thur., July 20 6:30 to 9 p.m. GV

Fri., July 21 6:30 to 9 p.m. CC

Mon., July 24 6:30 to 9 p.m. IS


Mon., July 31 6:30 to 9 p.m. ED

MAIN COURSE SALADS GO GLOBAL HANDS-ON

Rachel Duboff

Rachel’s main course salad class is back with all-new recipes. Check out some of her favorite go-to salads featuring global flavors and creative ways to utilize meat and seafood: Tandoori Chicken Salad with Cucumber and Mint; Hearty Greens Caesar Salad with Blackened Rockfish; Mexican Chicken Salad; and Thai Flank Steak Salad with Red Curry and Peanuts. Your family will be begging for salad night more often! With meat, poultry, seafood, dairy and eggs.





Fri., August 11 6:30 to 9 p.m. ED

Sun., August 13 1 to 3:30 p.m. BT

Sat., August 19 3 to 5:30 p.m. CC

SUMMERTIME THAI DEMO

Pranee Halvorsen

Pranee’s summery menu will take you beyond your go-to restaurant favorites with new Thai dishes to make again and again – at home! She’ll break down flavors and techniques as she demos Saku Sai Tua (Tapioca Dumplings with Savory Peanut Filling, served with Lettuce, Cilantro and Fried Garlic); Yum Makrua Yao (Grilled Eggplant Salad with Lime Dressing, topped with Grilled Shiitake Mushrooms, Shallots, Nuts and Cilantro); Kao Soi (Northern Thai Egg Noodles served with Delectable Curry, Pickled Cucumber and Crispy Noodles); and Khanom Krok (Thai Coconut Pudding Pancakes). Vegetarian with optional eggs; no dairy.




Thur., August 3 6:30 to 9 p.m. IS

Fri., August 4 6:30 to 9 p.m. GV

Fri., August 11 6:30 to 9 p.m. RD

Fri., September 8 6:30 to 9 p.m. BT

6Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV) | Issaquah (IS) |Redmond (RD)

GLOB

AL G

OURM

ET MEXICAN STREET FOOD HANDS-ON GFErin Coopey

Mexico’s street food is some of the best in the world, dating back to pre-Hispanic times. Spanish Conquistadors were reportedly amazed to find ready-to-eat food they called antojitos (“little cravings”) for sale on the streets and in the mar-kets. This vibrant tradition is still thriving. Try your hand at some tasty little cravings including: Elote (Mexican Grilled Corn); Tacos al Pastor with Onions, Cilantro and Pineapple; Watermelon Hibiscus Agua Fresca; and Pan-fried Churros with Cajeta (Goat Milk Caramel). With meat, dairy and eggs; no gluten.


Wed., September 6 6:30 to 9 p.m. IS


Thur., September 14 6:30 to 9 p.m. RD

Fri., September 15 6:30 to 9 p.m. ED

Mon., September 18 6:30 to 9 p.m. GA

Tues., September 19 6:30 to 9 p.m. BT

Tues., September 26 6:30 to 9 p.m. CC

VEGETARIAN SUSHI ROLLS HANDS-ON Seppo Farrey

Learn the most effective technique for success-ful rolled maki sushi and practice with expert help. Customize your rolls in class with a wide variety of colorful and refreshing ingredients — from avocado to spinach to tofu — then get cre-ative at home! Seppo will show you how to make perfect sushi rice, prepare beautiful rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.


Tues., August 1 6:30 to 9 p.m. ED

Tues., August 8 6:30 to 9 p.m. CC

Tues., August 15 6:30 to 9 p.m. IS

Tues., August 22 6:30 to 9 p.m. BT

Tues., August 29 6:30 to 9 p.m. GV

Tues., September 5 6:30 to 9 p.m. RD

AL FRESCO ITALIAN SUMMER DEMO

Iole Aguero

Celebrate summer Italian-style with a bright menu perfect for summer gatherings. Get ready to impress with Iole’s beautiful and approachable dishes: Fresh Homemade Ricotta topped with Heirloom Tomatoes and Basil; Layered Gorgonzola Torte decorated with Prosciutto Roses; Tortellini Salad with Basil Vinaigrette, Asiago Cheese, Sugar Plum Tomatoes and Artichokes; and a Lemon Tart for dessert. With dairy, eggs, and optional meat.


Fri., August 25 6:30 to 9 p.m. ED

Mon., August 28 6:30 to 9 p.m. CC

Tues., August 29 6:30 to 9 p.m. RD

Wed., August 30 6:30 to 9 p.m. IS

Thur., August 31 6:30 to 9 p.m. GV

Fri., September 1 6:30 to 9 p.m. BT

GERMAN FAVORITES HANDS-ON

Michael Diem

Chef Michael has selected a unique menu fea-turing classic German flavors – with a twist! Get a hearty dose of Bavaria with Sautéed Red Cabbage Salad with Caraway, Onions and Bacon, then experience Salmon Coulibiac with Lemon Butter Sauce, a savory stuffed pie featuring a pastry crust and flavorful salmon filling. Though Russian in origin, this dish has become a favored entrée in Germany. Dessert is an unforgettable traditional Linzer Torte. With meat, seafood, dairy and eggs.


Thur., September 7 6:30 to 9 p.m. RD

Tues., September 12 6:30 to 9 p.m. GV

Mon., September 18 6:30 to 9 p.m. BT

Thur., September 21 6:30 to 9 p.m. ED

Mon., September 25 6:30 to 9 p.m. IS

Thur., September 28 6:30 to 9 p.m. CC

RECIPES FROM A FILIPINO KITCHEN HANDS-ON

Jennifer Reyes

Filipino cuisine has been getting a lot of buzz lately. Chef Jennifer Reyes married into a Filipino family and put her “chef spin” on some of her family’s favorites. Learn to master these classic dishes and create the unique flavor profile that put this comfort food on the map. We’ll make Chicken Adobo; Sizzling Pork Sisig (Braised and Fried Pork Shoulder with Vegetables); and Lumpia (Filipino eggrolls with pork, shrimp and vegeta-ble filling). With meat and eggs; no dairy.


Mon., August 21 6:30 to 9 p.m. BT

Wed., August 23 6:30 to 9 p.m. GA

Mon., August 28 6:30 to 9 p.m. IS

Wed., September 6 6:30 to 9 p.m. RD

Mon., September 11 6:30 to 9 p.m. CC

Wed., September 13 6:30 to 9 p.m. ED

Mon., September 18 6:30 to 9 p.m. GV

TO YOUR HEALTH!

7

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

BALANCED MAKE-AHEAD BREAKFASTS DEMO GF

Genevieve Courtney, N.D.

With today’s busy schedules, many of us struggle with what to eat for breakfast. Learn four dif-ferent metabolically balanced breakfast recipes that you can make in advance and freeze to have on hand for those busy work and school mornings: Grain-free Spiced Pumpkin Pie Waffles; Sweet and Savory Fruit and Nut Muffins; Quinoa, Spinach and Sundried Tomato Egg Cups; and High Protein Zucchini Fritters. Vegetarian with eggs and optional dairy; no gluten.




Mon., August 14 6:30 to 9 p.m. RD


Thur., August 24 6:30 to 9 p.m. BT

Fri., September 8 6:30 to 9 p.m. ED

EATING FOR ENERGY DEMO GF Ami Karnosh, M.S., C.N.Energize your summer with nutritious foods you’ll want to eat all the time. Ami will discuss the nutritional and energizing benefits of each dish as you enjoy creamy Roasted Carrot Coconut Soup, delicious served hot or chilled; Sweet and Spicy Kelp Noodles with Cabbage and Avocado; detoxifying Power Tabouli Salad; and Chai-spiced Almond Energy Rolls. Plus, you’ll receive a bonus recipe for Overnight Golden Oat Breakfast Cereal to start your day off right. Vegetarian; no dairy, eggs or gluten.


Sun., July 23 2 to 4:30 p.m. ED

Sat., July 29 3 to 5:30 p.m. RD


Sat., August 12 3 to 5:30 p.m. BT


Thur., September 7 6:30 to 9 p.m. CC

COOLING INFLAMMATION WITH FOOD DEMO GF

Kory DeAngelo, M.S., R.D.N.

Chronic inflammation is the common denomi-nator for many health conditions and can leave you feeling tired, achy and congested. Join in a lively conversation as Kory, a registered dietitian, demonstrates how using food as medicine can help cool inflammation and brighten your vitality. You’ll sample Arugula Berry Salad; Moroccan-spiced Chickpeas; Garlicky Kale; and a rewarding Chocolate Cherry Quinoa Bowl; plus a bonus recipe for Mango-Turmeric Smoothies. Vegetarian; no dairy, eggs or gluten.


Fri., July 14 6:30 to 9 p.m. GV


Fri., August 4 6:30 to 9 p.m. CC


Fri., September 8 6:30 to 9 p.m. RD

Sun., September 10 2 to 4:30 p.m. ED

GLOB

AL G

OURM

ET

8

TECH

NIQU

ES

8

TECHNIQUES Add a new skill to your toolbox and bring creativity to your kitchen with inspiring classes.

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

FERMENTED AND CULTURED FOODS HANDS-ON GF

Birgitte Antonsen

Cultured and fermented foods have been pre-pared around the world for centuries. These enzyme-rich probiotic superfoods support a healthy GI tract, boost immunity and curb crav-ings. Birgitte will guide you through the process of making fizzy Ginger Soda using the ginger “bug” method; Beet Kvass; Cultured Non-Dairy Ice Cream; and Cultured Salsas for summer grilling. Plus, you’ll learn the basics of making homemade Kimchi (Korean Sauerkraut) and bring home your own jar. Vegetarian; no dairy, eggs or gluten.




Thur., July 13 6:30 to 9 p.m. IS

Wed., July 19 6:30 to 9 p.m. RD


Wed., July 26 6:30 to 9 p.m. ED

STEAK YOUR WAY HANDS-ON

Saffron Hodgson

Pitmaster and BBQ champion Saffron will cover everything you need to know about selecting, seasoning, cooking and resting steaks. She’ll share her secrets and give you the knowledge to develop and successfully prepare your own signature steak recipe. We’ll cook steaks four different ways – the traditional method; reverse sear; and flip – then sample, compare and discuss. Get all your steak questions an-swered and enjoy a bonus recipe for Mushroom Cream Sauce. With meat and optional dairy; no eggs.


Mon., July 10 6:30 to 9 p.m. RD





Wed., July 26 6:30 to 9 p.m. GV

KITCHEN BASICS HANDS-ON

Jennifer Reyes

Lay a good foundation of basic cooking tech-niques 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.


Wed., July 12 6:30 to 9 p.m. RD

Wed., July 19 6:30 to 9 p.m. GV


Mon., July 31 6:30 to 9 p.m. IS


FLATBREADS - ON THE GRILL! HANDS-ON

Laurie Pfalzer

Head outside this summer and fire up the grill! Chef Laurie Pfalzer will give you all of the tips and techniques you need to make simple flat-breads that pick up the smokiness of an outdoor grill and pair well with summer produce. Working with whole-grain flours, we’ll make Grilled Leba-nese Flatbread with Za’tar; Flatbread with Fresh Tomatoes, Basil and Goat Cheese; Grilled Pita with Tzaziki; and Chapatti with Pesto and Grilled Vegetables. You’ll make, bake and take home flat-breads, and enjoy some in class. Vegetarian with optional dairy; no eggs.


Fri., July 7 6:30 to 9 p.m. CC



Mon., July 17 6:30 to 9 p.m IS

Wed., July 19 6:30 to 9 p.m. ED

Fri., July 28 6:30 to 9 p.m. BT

Tues., August 1 6:30 to 9 p.m. GA

DAIRY-FREE CHEESE WORKSHOP HANDS-ON GF

Birgitte Antonsen

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 coco-nut, nuts and seeds. We’ll cover the basics with vegan cheese that not only looks the part, but tastes delicious too: Parmesan, Mozzarella and two types of Cheddar – plain and herbed. Then we’ll put our product to the test as we enjoy glu-ten-free Pizza, as well as Zucchini Noodles with Parmesan. Vegetarian; no dairy, eggs or gluten.






Wed., August 30 6:30 to 9 p.m. GV

CANNING 101 HANDS-ON GF

Jackie Freeman

Join Chef Jackie Freeman to learn the basics of home preserving while making delicious seasonal treats. This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we will prepare Fresh Strawberry Jam and Dilly Beans. You will leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy, eggs or gluten.




Tues., July 18 6:30 to 9 p.m. IS

Sun., August 6 1 to 3:30 p.m. RD

Tues., August 8 6:30 to 9 p.m. GV

Mon., August 14 6:30 to 9 p.m. CC

TECHNIQUES

9

KNIFE SKILLS HANDS-ON Seppo Farrey

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 in-gredients 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.


Tues., July 11 6:30 to 9 p.m. IS


Tues., July 25 6:30 to 9 p.m. ED

Tues., Sept 12 6:30 to 9 p.m. CC

Tues., Sept 19 6:30 to 9 p.m. RD

Tues., Sept 26 6:30 to 9 p.m. GV

SUMMER VEGETABLES: EASY 5-A-DAY DEMO Devra Gartenstein

It’s easy to get your five-a-day with some tried-and-true recipes from an expert. Expand your un-derstanding of all things vegetable in this prac-tical class as Devra walks you through choosing, prepping and cooking seasonal produce. She’ll share bushels of information about various vege-table families as we prepare user-friendly recipes including Lentils with Sweet Peppers and Fennel; Gazpacho; Tofu-stuffed Lettuce Wraps; Corn and Poblano Relish; Eggplant Fillets with Lemon-Ta-hini Sauce; and Zucchini Piccata. Vegetarian; no dairy or eggs.


Thur., July 6 6:30 to 9 p.m. IS

Thur., July 20 6:30 to 9 p.m. ED



Tues., August 15 6:30 to 9 p.m. CC


ALL ABOUT PIE HANDS-ON

Laurie Pfalzer

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-Caramel Apple Pie or Plum Pie with Car-damom Streusel to bake and take home. Laurie will also demonstrate galettes and lattice crusts. For every season, pie is the answer! Vegetarian with dairy; no eggs.


Thur., September 7 6:30 to 9:30 p.m. GA

Tues., September 12 6:30 to 9:30 p.m. RD

Thur., September 14 6:30 to 9:30 p.m. BT

Tues., September 19 6:30 to 9:30 p.m. ED

Fri., September 22 6:30 to 9:30 p.m. CC

Thur., September 28 6:30 to 9:30 p.m. IS

Fri., September 29 6:30 to 9:30 p.m. GV

COOK FOR THE WEEK HANDS-ON GF

Lesa Sullivan

Running out of time and energy when it comes to weekday meals? With a little planning, you can cook your whole week’s meals in one easy go, and save money while you’re at it. Chef Lesa’s vegetarian meal plan begins with some basic groceries (brown rice, lentils, nuts and fresh produce); adds some pantry staples; and finishes with surefire dishes you can mix and match for several meals. Recipes include: Roasted Veggie Stock; Meatless Paté; Lentil Soup with Greens; Kale Chips; Ratatouille; Veggie Burgers; and Mul-tipurpose Pesto. Vegetarian with dairy and eggs; no gluten.


Fri., August 25 6:30 to 9 p.m. GA

Sat., August 26 3 to 5:30 p.m. RD

Tues, August 29 6:30 to 9 p.m. ED

Fri., September 8 6:30 to 9 p.m. IS

Fri., September 15 6:30 to 9 p.m. CC

Sun., September 17 1 to 3:30 p.m. GV

Sun., September 24 1 to 3:30 p.m. BT

THE WELL-BUILT CAKE DEMO

Laurie Pfalzer

Have your cake and make it beautiful, too! Pas-try Chef Laurie Pfalzer will demo the steps to create a well-built cake that looks as good as it tastes. She’ll show you how to build a cake with straight sides, a flat top and easy-but-elegant decor as she makes Fresh Raspberry Mousse Cake; Vanilla Bean Naked Cake with Glazed Summer Fruit; and Dark Chocolate Cherry Torte — three lovely cakes with all the components (cake, filling and frosting) to ensure success at home. Vegetarian with dairy and eggs.


Tues., August 1 6:30 to 9 p.m. RD


Fri., August 18 6:30 to 9 p.m. CC

Wed., August 23 6:30 to 9 p.m. ED

Thur., August 24 6:30 to 9 p.m. IS

Mon., August 28 6:30 to 9 p.m. GV

10

PCC KIDS COOKFrom age two to teens, it’s always the right time to welcome kids into the kitchen!

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

PCC K

IDS C

OOK

OUT OF THIS WORLD HANDS-ON

Katie Dire

For ages 2 to 3, with one adult guest. Join us for a journey into space! During this out-of-this-world cooking class, we’ll make believe we’re astronauts and blast off into space on Fruit Rock-ets. Then we’ll land on the moon to have a Moon Snack (Rice Cakes with Cream Cheese); make As-tronaut Pudding; and discover edible Space Rock Cakes. All you need is a little cooking and a little imagination. Vegetarian with dairy and eggs.

MEMBERS $45, NON-MEMBERS $50 PRICE INCLUDES ONE CHILD AND ONE ADULT.

Sat., July 1 10 to 11:15 a.m. IS

Sat., July 8 10 to 11:15 a.m. GV

Sat., July 15 10 to 11:15 a.m. RD

Sat., July 29 10 to 11:15 a.m. BT

Sat., August 5 10 to 11:15 a.m. CC

Sat., August 12 10 to 11:15 a.m. GA

Sat., August 19 10 to 11:15 a.m. ED

FUN ON THE FARM HANDS-ON Sarah Cassidy

For ages 4 to 6, with one adult guest. We’ll try on a farmer’s hat and a chef’s hat in this 2-day farm-to-PCC class. On Day 1, set your kids loose at Hearth Farm in Carnation! Farmer Sarah will lead us on a tasty trek through towering sun-flowers, vine tunnels and cherry tomato forests, where almost everything is edible! We’ll harvest roots, fruits and everything in between as songs, stories and snacking abound. On Day 2, we’ll take our bounty to the kitchen “laboratory,” to cook up a farm-to-family feast from our harvestables. Vegetarian with dairy and eggs.


Wed., July 26 Thur., July 27 10 to 11:30 a.m. BT

Wed., August 9 Thur., August 10 10 to 11:30 a.m. CC

Wed., August 16 Thur., August 17 10 to 11:30 a.m. IS

Mon., August 28 Tues., August 29 10 to 11:30 a.m. GV

Wed., August 30 Tues., August 31 10 to 11:30 a.m. RD

TACO FIESTA HANDS-ON

Lisa Palmatier

For ages 7 to 9; kids only. Kids love Mexican food, and it’s also a perfect cuisine for developing an interest in meal preparation. We’ll start by mak-ing our own Corn Tortillas by hand; then we’ll add bean and veggie fillings and dress it all up with Fresh Salsa; Guacamole; and Ensalada de Zanaho-ria (Carrot Slaw). For a south-of-the-border sweet treat, we’ll make our own Raspado de Moras (Berry Shaved Ice). Vegetarian with optional dairy; no eggs.


Sat., July 8 3 to 5 p.m. IS

Sat., July 15 3 to 5 p.m. GV

Fri., August 11 4 to 6 p.m. CC

Sat., August 12 3 to 5 p.m. ED

Sat., August 19 3 to 5 p.m. RD

Sat., September 30 3 to 5 p.m. BT

TEA PARTY HANDS-ON

Maria Galvao

For ages 2 to 3, with one adult guest. Celebrate the approach of fall with a late-summer tea par-ty! We’ll practice chopping, stirring and mixing as we make Cucumber and Cream Cheese Finger Sandwiches; Cream Scones; Fruit-filled Citrus Baskets; and, of course, Herbal Tea! Once every-thing is ready, we’ll sit together and enjoy our tea and treats. Vegetarian with dairy and eggs.


Sat., September 9 10 to 11:15 a.m. GV

Sun., September 10 10 to 11:15 a.m. RD

Sun., September 17 10 to 11:15 a.m. IS

Sat., September 23 10 to 11:15 a.m. BT

Sun., September 24 10 to 11:15 a.m. CC

Tues., September 26 10 to 11:15 a.m. GA

Sat., September 30 10 to 11:15 a.m. ED

SNACK ATTACK HANDS-ON

Marie Donadio

For ages 4 to 6, with one adult guest. Feeding a growing body can be like feeding a hungry shark. You and your shark will make four simple snacks to have on hand when hunger calls: Overnight Chia Pudding with Berries; Vegetable Skewers with Ranch Dressing; Fruit Skewers with Yogurt Honey Sauce; and Cheesy Cracker Sandwich Snacks. Vegetarian; no eggs. Gluten-free and dairy-free options available with prior notice.


Sat., July 8 10 to 11:30 a.m. GA

Sat., July 15 10 to 11:30 a.m. CC

Sun., July 16 10 to 11:30 a.m. IS

Sat., July 22 10 to 11:30 a.m. ED

Sat., August 19 10 to 11:30 a.m. BT

Sun., September 10 10 to 11:30 a.m. GV


BAKING FROM SCRATCH HANDS-ON

Gill Dey

For ages 4 to 6, with one adult guest. Create some memories with this late summer baking class. We’ll turn seasonally abundant zucchini into little Zucchini Chocolate Loaves and stain our lips purple with fresh-picked blackberries packed into Muffins. The class has been designed so little hands can stir, whisk and mix to make baked goods for break-fast or snack-time. Vegetarian with dairy and eggs.


Sat., August 26 10 to 11:30 a.m. GA

Sun., August 27 10 to 11:30 a.m. BT

Sun., September 10 10 to 11:30 a.m. IS

Sun., September 17 10 to 11:30 a.m. ED

Sat., September 23 10 to 11:30 a.m. CC


Sat., September 30 10 to 11:30 a.m. GV

PCC KIDS COOK

11

LOOKING FOR

SUMMER CAMPS?

Find dates and details for our

popular Around the World cooking

camps at PccCooks.com. Space is

still available in many locations.

GELATO! HANDS-ON

Paola Albanesi

For ages 13 and up; teens only. Summer is the season for homemade sundaes, made with fresh gelato. Paola will show you how to prepare Gelato alla Crema, the base for many flavors, while sharing stories from her gelateria in Italy. While we wait for our gelato to be ready, we’ll make Pasta Alla Genovese (Pasta with Homemade Pesto, Green Beans and Potatoes). Then we’ll put the finishing touch on our sundaes with Macedonia di Frutta Fresca (Fresh Fruit Topping) and Panna Montata (Whipped Cream) and enjoy a gelato party! Vegetarian with dairy and eggs.




Sat., September 9 3 to 5:30 p.m. RD

Sun., September 10 1 to 3:30 p.m. BT

Fri., September 22 6 to 8:30 p.m. ED

Sat., September 30 3 to 5:30 p.m. CC

LET’S ROLL! JIAO-ZI DUMPLINGS HANDS-ON

Nancy Leson

For ages 12 and up, with one adult guest. Every-body loves dumplings, and these handmade Chinese Jiao-zi are as much fun to make as they are to eat. We’ll also turn the super-simple recipe for dumpling dough into chewy-good Hand-cut Noodles. Nancy — who’s been cooking since she was a kid — will provide you with the tools to go home and wow your family and friends. We’ll make (and eat!) Chinese Chicken Jiao-Zi and Vegetable Noodle Stir-fry. With poultry; no dairy or eggs.

MEMBERS $60, NON-MEMBERS $65 PRICE INCLUDES ONE TEEN AND ONE ADULT.

Fri., July 21 6:30 to 9 p.m. RD

Fri., July 28 6:30 to 9 p.m. IS

Sat., July 29 3 to 5:30 p.m. ED




ICE CREAM SANDWICHES HANDS-ON

Cam Zarcone

For ages 10 to 12, with one adult guest. Let the ice-cream extravaganza begin! In this class, we’ll prepare a vastly superior homemade version of classic Chocolate and Vanilla Ice Cream Sandwiches, then move on to some real show-stoppers: Frozen Snickerdoodle-Strawberry Sandwiches and Caramel-Banana Ice Cream Tacos. Vegetarian with dairy and eggs.


Fri., July 7 6 to 8:30 p.m. GA

Sun., July 9 1 to 3:30 p.m. IS

Sat., July 22 3 to 5:30 p.m. GV


Sat., August 5 3 to 5:30 p.m. RD



LATE SUMMER HARVEST FEAST HANDS-ON

Lisa Crawford

For ages 7 to 9, with one adult guest. Even if you’re back at school, warm weather weekends call for a bright harvest menu! Bring your adult assistant and join Lisa in celebrating the best of late summer foods. Together we’ll make perfect Corn-on-the-Cob; Melon Medley Salad; Oven-grilled Citrus Chicken; and finish with Peach-Berry Tarts. With poultry, dairy and eggs.


Sat., August 19 3 to 5 p.m. GV

Fri., August 25 4 to 6 p.m. BT

Sun., August 27 1 to 3 p.m. IS

Sat., September 9 3 to 5 p.m. ED

Sun., September 10 1 to 3 p.m. CC

Fri., September 15 4 to 6 p.m. RD

2-DAY MYSTERY BASKET CHALLENGE HANDS-ON

Tamara Guyton

For ages 10 to 12; kids only. Calling all expe-rienced young cooks! On Day 1 of this 2-part class, we’ll review knife skills; learn about flavor profiles and tasting adjustments; and become ac-quainted as team members while making Italian Pasta Salad, Mexican Black Bean Salad, Japanese Rice Salad and Strawberry Shortcake. On Day 2, teams will be given 2 to 3 “mystery ingredients.” Use your collective creativity to develop recipes and create delicious dishes for the judging. Emphasis will be on a friendly competition that stresses teamwork and guarantees fun! Vegetari-an with dairy and optional meat; no eggs.


Wed., July 5 3 to 5:30 p.m.Thur., July 6 3 to 5:30 p.m. RD

Thur., July 27 6 to 8:30 p.m.Fri., July 28 6 to 8:30 p.m. CC

Fri., September 22 6 to 8:30 p.m.Sat., September 23 3 to 5:30 p.m. GV

Fri., September 29 6 to 8:30 p.m.Sat., September 30 3 to 5:30 p.m. IS

AFTER SCHOOL BAKING CLUB HANDS-ON

Gill Dey (IS, RD) or Laurie Pfalzer (GV)

For ages 9 to 12; kids only. Explore the fine art of baking from scratch. Every week we’ll tackle a new topic and learn essential techniques for bis-cuits, scones, cookies, muffins and cupcakes. By the end of the series, kids will be able to read a recipe and identify the baking technique, giving them confidence to tackle any recipe. You’ll take home recipes to practice, plus ideas for how to get creative and invent new flavor combinations. Vegetarian with dairy and eggs.


Tues., September 12, 19, 26 and October 3 4 to 6 p.m. IS

Wed., September 13, 20, 27 and October 4 4 to 6 pm. RD

Wed., September 13, 20, 27 and October 4 4:30 to 6:30 p.m. GV

FOODS THAT HELP PREVENT THE BIG CNick Rose, M.S.

Learn basic nutrition principles to help you stay healthy throughout your life, and sample some delicious foods that may help prevent cancer and other diseases. Nick will show you how to incorpo-rate more cancer-preventing foods into your daily diet and answer your food and nutrition questions.

FREE CLASS; PLEASE PRE-REGISTER.

Mon., July 10 7 to 8:30 p.m. IS

Wed., August 16 7 to 8:30 p.m. GV

Wed., September 27 7 to 8:30 p.m. BT

WALK, TALK AND TASTENick Rose, M.S., Marilyn Walls, M.S.

This 90-minute free class, led by a PCC Nutrition Educator, takes you through PCC aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and more. Taste prod-ucts you haven’t tried before and learn about how they are produced. Make connections between your food choices and health, the environment and the local and global community in a fun, in-formative class.


Mon., July 24 7 to 8:30 p.m. BT

Thur., July 27 7 to 8:30 p.m. IS

Fri., July 28 7 to 8:30 p.m. ED

Thur., August 3 7 to 8:30 p.m. GV

Mon., August 21 7 to 8:30 p.m. CC

Thur., August 24 7 to 8:30 p.m. RD

Thur., September 7 7 to 8:30 p.m. ED

Mon., September 11 7 to 8:30 p.m. IS

Tues., September 12 7 to 8:30 p.m. BT

Tues., September 19 7 to 8:30 p.m. CC

HAVEN’T GOT TIME FOR THE PAINMarilyn Walls, M.S.

Whether you’re a young adult runner or an elder with back problems, pain can affect our daily living more than we like. Are there helpful choices to be found at PCC? We’ll talk about natural alterna-tives for dealing with pain symptoms, including food choices and anti-inflammatory botanicals.


Thur., July 13 7 to 8:30 p.m. ED

Thur., July 20 7 to 8:30 p.m. IS

Wed., August 9 7 to 8:30 p.m. GV

GLUTEN-FREE WALK, TALK AND TASTE GF

Nick Rose, M.S., Marilyn Walls, M.S.

Designed especially for shoppers interested in exploring PCC’s many gluten-free options.


Tues., August 8 7 to 8:30 p.m. IS

Mon., September 25 7 to 8:30 p.m. GV

WALK, TALK & TASTE Whether you’re new to PCC or you’ve shopped here for years, this is where you really get to know what’s in store for you.

Get to know your store!

Documents

Visit PccCooks.com for class calendars and more! › images › cooks › pcc_cooks... · Join Chef Lesa as she shares her favorite recipes gathered from trips around the Mediterranean