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FALL 2018 CLASSES SIGN up GLOBAL for CLASSES GOURMET Bring the World Closer with REGISTRATION BEGINS SEPTEMBER 4 at 9 A.M

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FALL 2018 CLASSES SIGN up GLOBAL for CLASSES GOURMET Bring the World Closer with REGISTRATION BEGINS SEPTEMBER 4 at 9 A.M FALL 2018 CLASSES SIGN UP GLOBAL FOR CLASSES GOURMET Bring the world closer with REGISTRATION BEGINS SEPTEMBER 4 AT 9 A.M. enticing menus from all corners. COOKING FROM SCRATCH: Wed., November 14 6:30 to 9 p.m. ED RECIPES FROM THE PCC COOKBOOK Thur., November 15 6:30 to 9 p.m. CC Wed., November 28 6:30 to 9 p.m. BR HANDS-ON ONLINE PHONE Thur., November 29 6:30 to 9 p.m. RD Lesa Sullivan // Members $55, Non-members $60 Visit PCCcooks.com Call 206-545-7112 Credit card. M–F; 9 a.m. to 5 p.m. PCC’s newly released cookbook celebrates many years of Credit card or PCC gift card. favorite recipes, from our deli, publications and PCC Cooks FLAVORS OF PERSIA classes, in one beautiful curated collection. Chef Lesa has DEMO picked out an enticing handful to make together in this Omid Roustaei // Members $55, Non-members $60 CANCELLATION POLICY hands-on class: Lentil Walnut Pâté (Lesa’s own); Chopped Refunds or class credit will be given in full if you cancel your Chicken Piccata with Grilled Lemons; Butternut Squash Persian cuisine features refined and balanced seasonings registration at least seven days before the class, or if a class is cancelled. Apple Soup; and Hibiscus Lemon Bars. With so many more while using only the freshest ingredients. Delve into Persia’s nutritious, weeknight-friendly recipes and practical tips in food history as Omid presents an inviting menu of Ash-e the book, you’ll be eager to dive in and dog-ear the rest Joe (Barley Herb Soup with Caramelized Onions and Garlic PLEASE NOTE from start to finish. Cookbooks will be available to purchase Mint Sauce); Baghaleh Ghatogh (Caspian Sea Butter Bean • For your comfort, you may want to dress in layers; classroom tem- at class. With poultry, dairy and eggs. and Dill Stew with Seasoned Poached Eggs); Kufteh Tabrizi peratures fluctuate when ovens and stoves are in use. (Tabriz-style Saffron Meatballs with Eggs, Dried Fruit and Fri., October 5 6:30 to 9 p.m. ED CLASSROOM LOCATIONS Herbs); Tah-chin-e Esfenaj (Saffron Yogurt Rice Pilaf with • For hands-on classes, you are welcome to bring an apron. Sat., October 6 3 to 5:30 p.m. RD Chicken, Spinach and Prunes); and Sholeh Zard (Saffron and Please wear closed-toe shoes. Sat., October 13 3 to 5:30 p.m. IS BR Burien GV Greenlake Village Rosewater Rice Pudding). With meat, poultry, dairy and eggs. Wed., October 17 6:30 to 9 p.m. CC BT Bothell IS Issaquah • Fixed or low income? Contact us about scholarships at Fri., October 19 6:30 to 9 p.m. GV CC Columbia City RD Redmond Sun., October 7 1 to 3:30 p.m. GV Fri., October 26 6:30 to 9 p.m. BT ED Edmonds 206-545-7112 or email [email protected]. Sun., October 14 2 to 4:30 p.m. ED Sun., October 28 3 to 5:30 p.m. BR Sat., October 20 3 to 5:30 p.m. CC • Out of respect for people with chemical sensitivities, we ask Sun., October 28 1 to 3:30 p.m. IS that fragrances and scented products not be worn in class. Sun., November 4 1 to 3:30 p.m. BR FRENCH CLASSICS Sun., November 11 1 to 3:30 p.m. BT Sun., December 9 3 to 5:30 p.m. RD CLASS LEGEND DEMO SIP + SAVOR // WE OFFER CUSTOM CLASSES! HANDS-ON Student participation during class. Michael Diem Members $60, Non-members $65 Master the time-honored methods of French cuisine with VIETNAMESE TABLE: FALL EDITION DEMO Sit and enjoy watching a pro at work. Schedule a private class for a group of Chef Mike’s expert guidance. He'll break down key tech- 10 to 24 for team-building or to celebrate HANDS-ON GF SIP + SAVOR With wine or beer sampling. Age 21+ only. niques as he prepares French Onion Soup; Duck à l'Orange a special occasion. We’ll work with you to Thanh Tang // Members $55, Non-members $60 with Citrus Sauce Bigarade and Wild Rice Risotto; and Tarte create a memorable event at one of our GF Gluten-free by recipe (not a gluten-free facility). Tatin (Upside-Down Apple Tart) with Cinnamon Ice Cream; Cozy up in the kitchen with these Pacific Northwest-inspired teaching classrooms. each paired with a complementary sample of French wine. Vietnamese recipes. We’ll sharpen our knife skills, braise, stir- Visit pccmarkets.com/custom-classes With meat, poultry, dairy and eggs. AGE 21+ with ID. fry and sear our way through the prep, composing flavors of the East to bring to the dinner table. We’ll make Shredded to learn more. COVER PHOTO: Dutch Baby with Arugula and Fennel Salad Thur., November 1 6:30 to 9 p.m. BT Cabbage and Kale Salad with Beef; Braised Duck with Co- from Make-Ahead Fall Brunch, page 9 Fri., November 2 6:30 to 9 p.m. GV conut Milk and Lemongrass; Cauliflower with Mushrooms, Thur., November 8 6:30 to 9 p.m. IS 1 | SIGN UP FOR CLASSES GLOBAL GOURMET | 2 Brown Butter and Garlic; and Sunchoke and Goji Berry Tea. with Spiced Apple Drizzle and Toasted Hazelnut Brittle. Tues., November 27 6:30 to 9 p.m. CC TRAVEL THE WORLD OF TEA With meat, poultry, seafood and dairy; no eggs or gluten. Plus, we’ll sip local wine samples from Powers Winery in Sun., December 2 3 to 5:30 p.m. BT DEMO Kennewick. With meat, dairy and eggs. All net proceeds will be Mon., December 3 6:30 to 9 p.m. GV Mon., October 1 6:30 to 9 p.m. GV donated to the PCC Farmland Trust. AGE 21+ with ID. Mon., December 10 6:30 to 9 p.m. BR Samantha Bright // Members $50, Non-members $55 Tues., October 2 6:30 to 9 p.m. ED Tues., December 11 6:30 to 9 p.m. RD Tea connoisseur Samantha Bright has visited tea fields in Tues., October 9 6:30 to 9 p.m. BT Thur., October 4 6:30 to 9 p.m. ED Thur., October 11 6:30 to 9 p.m. IS Thur., October 11 6:30 to 9 p.m. GV China, India, Taiwan and Japan, exploring the history and Sun., October 14 3 to 5:30 p.m. RD Wed., October 17 6:30 to 9 p.m. BR culture of tea. She’ll take you on a voyage through the Mon., October 15 6:30 to 9 p.m. CC Thur., October 18 6:30 to 9 p.m. IS RICE ALL THE WAYS world of tea, sharing her experiences and knowledge as she Mon., October 22 6:30 to 9 p.m. BR Mon., October 29 6:30 to 9 p.m. CC HANDS-ON GF prepares three recipes that utilize tea as a culinary ingredi- Thur., November 1 6:30 to 9 p.m. RD Christina Chung // Members $50, Non-members $55 ent. As we sip a warm cup of Matcha Green Tea Latte, we’ll explore the history of tea, and sample Earl Grey-infused Join Christina to get inspired with these fun-to-make rec- THAI MADE EASY Butternut Chili and Black Tea-infused Custard. With sea- ipes based on traditional Asian ways of preparing rice. We’ll food, dairy and eggs. DEMO FRENCH MACARONS learn about the different types of rice used in our recipes Pranee Halvorsen // Members $50, Non-members $55 HANDS-ON GF while we sip Toasty Jasmine Rice Ginger Tea, served with Sat., October 13 3 to 5:30 p.m. RD Explore key Thai ingredients and techniques as Pranee, Gill Dey // Members $55, Non-members $60 Baked Jasmine Rice Crackers Glazed with Ginger Syrup. Sat., October 20 3 to 5:30 p.m. BR Sat., November 3 3 to 5:30 p.m. GV a native of Thailand, leads you step by step through four Then we’ll get creative as we make and decorate our Jade These little French almond meringue bites might just be the Sat., November 10 3 to 5:30 p.m. ED famous dishes. Learn to make these recipes with ease: best sandwich cookies in the world — and they’re naturally Pearl Rice Temari Balls filled with Herbed Edamame Avo- Som Tum (Shredded Seasonal Vegetables with Lime and gluten-free! Learn to master the cookies and the perfect cado Puree. After making and tasting Brown and Red Rice Peanut Dressing); Gai Kratiem Prik Thai (Garlicky Chicken velvety buttercream that sandwiches them together. Work Cake in Kimchi, Daikon and Mushroom Soup, we’ll end class with Sticky Rice); Guay Tiew Rua Neau (Thai Boat Noodle hands-on to make Almond Macarons with Pumpkin Spice with a layered dessert, Coconut Forbidden Rice and Creamy TASTE OF PAKISTAN Soup with Tender Beef, Rice Noodles, Basil and Cilantro in Buttercream; and Pecan Macarons with Salted Caramel Coconut Custard. Vegetarian with dairy and eggs; no gluten. DEMO homemade Thai Beef Broth); and a dessert of Saku Peak Buttercream. Vegetarian with dairy and eggs; no gluten. Mon., October 1 6:30 to 9 p.m. CC Kausar Ahmed // Members $50, Non-members $55 Namtao (Coconut Tapioca Pudding with Kabocha Pump- Wed., October 3 6:30 to 9 p.m. ED Tues., November 13 6:30 to 9 p.m. BR Chef Kausar celebrates traditional flavors of Pakistan in this kin). With meat and poultry; no dairy or eggs.
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