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Home , Apple soup, Farinata, Grits, Rose hip soup, Sofrito

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 ; 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 ( Herb Soup with Caramelized and PLEASE NOTE from start to finish. Cookbooks will be available to purchase Mint ); 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 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 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 ; 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 , 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 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 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 , 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 ); 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. Sun., October 7 3 to 5:30 p.m. IS Wed., November 14 6:30 to 9 p.m. GV class. As she shares her experiences cooking and teaching Tues., October 9 6:30 to 9 p.m. BR Tues., October 2 6:30 to 9 p.m. CC Thur., November 15 6:30 to 9 p.m. BT in Karachi, you’ll learn how to make three courses: Potato Sun., October 14 1 to 3:30 p.m. BT Thur., October 11 6:30 to 9 p.m. ED Mon., November 26 10 a.m. to 12:30 p.m. IS Thur., October 18 6:30 to 9 p.m. GV Cutlets (potato patties mixed with fresh herbs, breaded and Tues., October 16 6:30 to 9 p.m. GV Tues., November 27 10 a.m. to 12:30 p.m. GV Sun., October 21 1 to 3:30 p.m. RD lightly pan-fried); Karhai Chicken (Chicken cooked Tues., October 23 6:30 to 9 p.m. IS Mon., December 3 6:30 to 9 p.m. ED in a base with fresh ground herbs and spices) with Wed., December 5 6:30 to 9 p.m. RD Tues., October 30 6:30 to 9 p.m. BT Chapati (Fresh Flatbread); and Kheer (Rice Pudding Thur., November 8 6:30 to 9 p.m. BR Mon., December 10 6:30 to 9 p.m. IS flavored with cardamom and saffron, topped with nuts). Thur., November 15 6:30 to 9 p.m. RD Tues., December 11 6:30 to 9 p.m. CC GNOCCHI WORKSHOP With poultry, dairy and eggs. HANDS-ON Thur., October 4 6:30 to 9 p.m. GV Iole Aguero // Members $50, Non-members $55 FARM TO TABLE WITH POLISH PIEROGIS Sat., October 6 3 to 5:30 p.m. CC Gnocchi (“nee-oh-kee”) are little Italian dumplings made Mon., October 8 6:30 to 9 p.m. BT THE FARMLAND TRUST HANDS-ON with potatoes. Gnocchi are adaptable and a fitting com- Tues., October 9 6:30 to 9 p.m. ED DEMO SIP + SAVOR Marianna Stepniewski // Members $50, Non-members $55 ponent of meals both humble and elaborate. Join in this Abby Canfield // Members $125, Non-members $125 Learn how to make Poland’s ultimate — the rewarding group effort as we make and shape the dough, Join us for this special evening to benefit the PCC Farm- pierogi! We’ll start with Marianna’s favorite pierogi dough, cook the gnocchi and enjoy it three ways: Gnocchi with AUTHENTIC AT HOME then make three scrumptious fillings. You’ll learn how to Fontina; Gnocchi with Pistachio ; and Gnocchi Nudi land Trust. Chef Abby Canfield has created an enticing HANDS-ON menu focusing on ingredients grown on local farms by some boil and pan-sear your pierogis, and get tips for production with Ricotta, Spinach and Brown Butter Sage Sauce. Kanako Koizumi // Members $55, Non-members $60 of our favorite people. Farmland Trust staff will be on hand and storage, as we make Sweet and Savory Pierogi Doughs; Vegetarian with dairy and eggs. Caramelized Onion and Root Pierogis; Fennel, Kanako will show you how to make authentic home-style to share stories about the good work they are doing to help Mon., November 5 6:30 to 9 p.m. GV ramen — the globally popular Japanese comfort food — farmers do what they do best well into the future. We’ll and Mushroom Pierogis; and Brandied Apple and Farmer’s Tues., November 6 6:30 to 9 p.m. IS savor these delicious bites to save farmland: Fancy Deviled Cheese Pierogis with Vanilla Custard Sauce. Vegetarian with Wed., November 7 6:30 to 9 p.m. BR by pairing rich homemade broth and delicious toppings with Eggs with Red Onion Jam and Seasonal Mushrooms; Local dairy and eggs. Thur., November 8 6:30 to 9 p.m. BT time-saving, store-bought noodles. We’ll make two Beets and Greens Salad with Bluebird Einkorn Berries; Tues., November 13 6:30 to 9 p.m. CC (soy- and miso-based); and top our bowls with Chashu Mon., November 5 6:30 to 9 p.m. IS Red Wine-braised with Celery Root Puree, Roasted Wed., November 14 6:30 to 9 p.m. RD (Braised Pork Slices); Nitamago (Soy-marinated Soft- Tues., November 6 6:30 to 9 p.m. ED Fennel and Seared ; and Roasted Carrot Thur., November 15 6:30 to 9 p.m. ED cooked Egg); and vegetable garnishes. You’ll learn presen-

3 | GLOBAL GOURMET Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) GLOBAL GOURMET | 4 tation techniques to make beautiful and satisfying bowls of Fri., November 9 6:30 to 9 p.m. CC ramen to enjoy at home this fall. With meat, seafood, eggs Wed., November 7 6:30 to 9 p.m. IS and optional dairy. Tues., November 13 6:30 to 9 p.m. GV TO YOUR HEALTH! Wed., October 3 6:30 to 9 p.m. RD Expert instructors share delicious and practical Mon., October 8 6:30 to 9 p.m. CC dishes to help you achieve better health. Fri., October 19 6:30 to 9 p.m. BR VEGETARIAN MEZZE Thur., October 25 6:30 to 9 p.m. BT HANDS-ON GF Tues. October 30 6:30 to 9 p.m. IS Lesa Sullivan // Members $50, Non-members $55 Fri., November 9 6:30 to 9 p.m. ED COOLING INFLAMMATION MIND, MOOD AND FOOD Mon., November 12 6:30 to 9 p.m. GV Take a virtual autumn cruise around the Mediterranean and DEMO GF DEMO GF stop at chef Lesa’s favorite food ports. On our journey, we Kory DeAngelo, M.S., R.D.N. // Michelle Babb, M.S., R.D., C.D. // will make and eat: Creamy Mămăligă (Corn Grits ) Members $45, Non-members $50 Members $50, Non-members $55 with and Fresh Herbs from Montenegro; Grilled FOR THE LOVE OF LASAGNE Chronic inflammation can leave you feeling tired, achy With all the buzz about the microbiome, we’re becoming Vegetables with Green Charmoula Sauce from Morocco; and congested. Kory, an integrative registered dietitian, more aware of the gut-brain connection and how the food HANDS-ON and del Bosco (Mushroom and will demonstrate how using food as medicine can help to we eat influences our mind, mood and energy. Join nutri- Paola Albanesi // Members $50, Non-members $55 Crepes) from ’s Ligurian coast, topped with Syrian cool inflammation and brighten your vitality. You’ll sample tionist and cookbook author Michelle Babb to learn how Muhammara (Red Pepper and Walnut Spread). You’ll also We’ll make this famed Italian holiday favorite from scratch, Hearty Mushroom Bean Stew; Beet and Apple Salad with reducing inflammation, balancing the gut flora, and eating prepare and eat a batch of quick-brined vegetables and starting with fresh homemade pasta; cooking our way Winter Greens; Curried Root Vegetables; and Pistachio mindfully improves your brain chemistry. Sample Green , and take home a bonus recipe for simple flatbread. through a batch of Besciamella sauce; and preparing fill- Cardamom Energy Bites. Vegetarian; no dairy, eggs or gluten. Goddess Soup; Garnet Yam Stacks with Kimchi Peanut Vegetarian with dairy; no eggs or gluten. ings — the same way that Paola learned from her Nonna. Sauce; White Fish en Papillote; and Discrete Beet Brown- Then we’ll put it all together, layering the noodles with our Sat., October 6 3 to 5:30 p.m. IS Tues., November 6 6:30 to 9 p.m. GV ies. With seafood and eggs; no dairy or gluten. Sat., October 27 3 to 5:30 p.m. GV fresh sauce and braised seasonal vegetables, followed by Fri., November 9 6:30 to 9 p.m. RD Sat., November 3 3 to 5:30 p.m. BT herbs, gruyère and Parmigiano cheese. You’ll also receive a Mon., November 12 6:30 to 9 p.m. BT Sat., October 6 3 to 5:30 p.m. ED Sat., November 24 3 to 5:30 p.m. ED bonus recipe for classic . Vegetarian with Tues., November 13 6:30 to 9 p.m. IS Tues., October 23 6:30 to 9 p.m. GV dairy and eggs. Wed., November 28 6:30 to 9 p.m. ED Sun., October 28 1 to 3:30 p.m. RD Thurs., November 29 6:30 to 9 p.m. CC Tues., November 6 6:30 to 9 p.m. BR Thurs., October 18 6:30 to 9 p.m. BT Mon., December 3 6:30 to 9 p.m. BR EVERYDAY DETOX Sat., November 10 3 to 5:30 p.m. CC Wed., October 24 6:30 to 9 p.m. RD Mon., October 29 6:30 to 9 p.m. ED DEMO GF Thur., November 1 6:30 to 9 p.m. BR Maribeth Evezich, M.S., R.D., C.D.N. // Members $45, Non-members $50 NUTRITION FOR BRAIN HEALTH Marilyn Walls, M.S. // Members $10, Non-members $15 Prepare for the season of overindulgence with practical tips to help boost your digestion through detox. Through It’s a smart idea at any age to consider the health of your lecture and demonstration, culinary nutritionist Maribeth brain. Some studies have shown that a healthy diet is as- Evezich will share simple techniques and substitutions you sociated with a lower risk of brain-degenerative illnesses can use to boost the detox quotient of almost any eat- like dementia or Alzheimer’s. In this short lecture-style WALK, TALK AND TASTE ing occasion. Enjoy samples featuring detox powerhouse class, you’ll hear about current studies and receive positive Marilyn Walls, M.S. and Ami Karnosh, M.S., C.N. // Members $5, Non-members $10 ingredients, such as ginger, turmeric and cacao: Turmer- nutritional suggestions on how to protect brain function ic Tofu Scramble; Miso Soup with White Beans, Citrus, and possibly ease symptoms. We'll also sample some brain- Join us for an informative nutrition discussion and a sam- Wed., October 3 7 to 8:30 p.m. BR Seaweed and Sesame; Roasted Broccoli with Mustard healthy foods from the PCC shelves. pling of some of PCC’s unique offerings. Learn the latest Wed., October 17 7 to 8:30 p.m. ED Balsamic Vinaigrette; and Raw Cacao Mousse. Vegetarian; Wed., October 10 7 to 8:30 p.m. RD research on what to eat for your health and the health of Thurs., October 25 7 to 8:30 p.m. GV no dairy, eggs or gluten. Thur., November 8 7 to 8:30 p.m. GV the planet in this informative class. Come try some new Mon., October 29 7 to 8:30 p.m. BT Tues., November 27 7 to 8:30 p.m. BR foods, discuss the meanings behind food labels, tour the Thurs., November 1 7 to 8:30 p.m. IS Tues., October 2 6:30 to 9 p.m. GV store and get the chance to have your burning questions Wed., November 7 7 to 8:30 p.m. CC Wed., October 10 6:30 to 9 p.m. BT answered by an expert. Everyone is welcome! Mon., November 12 7 to 8:30 p.m. RD Thur., October 18 6:30 to 9 p.m. BR Mon., October 22 6:30 to 9 p.m. CC Thur., November 1 6:30 to 9 p.m. ED Wed., November 7 6:30 to 9 p.m. RD Fri., November 30 6:30 to 9 p.m. IS

5 | GLOBAL GOURMET Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) TO YOUR HEALTH! | 6 Sun., October 28 1 to 4 p.m. BT KITCHEN TOY TEST DRIVE Sat., November 3 3 to 6 p.m. CC HANDS-ON GF Sun., November 4 1 to 4 p.m. RD TECHNIQUES Fri., November 9 6 to 9 p.m. GV Marie Donadio // Members $50, Non-members $55 Add a new skill to your toolbox and bring Sun., November 11 1 to 4 p.m. BR Curious about what you could do with a spiralizer? Won- creativity to your kitchen with inspiring classes. dering if an instant pot or sous vide machine is your next adventure? Give some grown-up kitchen toys a test drive CAST-IRON COOKING as you consider if they have places in your life (or on your Mon., October 29 6:30 to 9 p.m. BR KITCHEN BASICS DEMO holiday gift list). We’ll start with Sous Vide Scallops with Mon., November 5 6:30 to 9 p.m. BT HANDS-ON Citrus Gremolata, then try out electric and stovetop Mon., November 12 6:30 to 9 p.m. CC Michael Diem // Members $50, Non-members $55 pressure cookers to make quick Pulled Pork and cooked Jennifer Reyes // Members $50, Non-members $55 Cast-iron cookware has been a mainstay in kitchens for Beans. Then we’ll blend Homemade Barbeque Sauce; Lay a good foundation of basic cooking techniques for a hundreds of years, and for good reason! After mastering a Spiralized Veggie Slaw with Immersion-blended Dress- lifetime of creating great meals. For young adults starting SOUP SIMPLIFIES YOUR LIFE few simple tricks for using and maintaining cast iron, you’ll ing; Beet Hummus; and Fresh Herb Pesto with Veggie out on their own or anyone just needing a little refresher, HANDS-ON GF be set for a lifetime of incredible meals. Explore cast iron’s Noodles. Finish off the fun by assembling your creations Chef Jennifer is here to walk you through some perennial versatility for all manner of dishes — even baked goods — as into colorful bowls as we discuss the pros and cons of our dishes with support and encouragement. We’ll review knife Marie Donadio // Members $50, Non-members $55 Chef Mike prepares his take on the Southern staple of Red cooking and prepping methods. With meat and seafood; no skills and cooking methods as we prepare Scratch-made Join Seattle’s original Soup Queen and learn to soup up Beans and Rice; Slow-cooked Short Ribs made in the pio- dairy, eggs or gluten. with Fancy Grilled Cheese; Properly Grilled your ! We’ll discuss how to build flavor and learn how neer spirit with seasonal vegetables; Cast-Iron ; Steaks with Fluffy Baked Potatoes; and Dark Chocolate a pressure cooker can be utilized to make Chicken Stock and Autumn Fruit Cobbler. With meat, dairy and eggs. Mon., November 26 6:30 to 9 p.m. GV Chunk Cookies with Maldon Sea Salt. Come with ques- and Fresh Herb and Garlic Stock. You’ll work hands-on to Tues., November 27 6:30 to 9 p.m. IS tions! With poultry, dairy and eggs. prepare Marie’s Basically Amazing ; Mediter- Tues., October 2 6:30 to 9 p.m. BR Mon., December 3 6:30 to 9 p.m. RD ranean Harvest Vegetables with Poached Fish and Rocket Fri., October 5 6:30 to 9 p.m. CC Tues., December 4 6:30 to 9 p.m. ED Thur., October 11 6:30 to 9 p.m. BT Mon., October 8 6:30 to 9 p.m. GV Pesto Garnish; rich and creamy Kabocha Squash Puree Tues., October 9 6:30 to 9 p.m. CC Wed., October 17 6:30 to 9 p.m. RD with Hazelnut Herb Gremolata; and aromatic Malaysian Mon., October 15 6:30 to 9 p.m. BR Wed., October 24 6:30 to 9 p.m. ED Tues., October 16 6:30 to 9 p.m. ED Shrimp Soup with homemade Spiralized Vegetable Thur., October 25 6:30 to 9 p.m. IS FERMENTED FALL FLAVORS Mon., October 22 6:30 to 9 p.m. BT Noodles. With meat and seafood; no dairy, eggs or gluten. Mon., October 29 6:30 to 9 p.m. GV (WITH A HOLIDAY TWIST!) Tues., October 23 6:30 to 9 p.m. RD HANDS-ON GF Thur., October 4 6:30 to 9 p.m. BT Mon., October 29 6:30 to 9 p.m. IS Mon., October 8 6:30 to 9 p.m. BR Birgitte Antonsen // Members $50, Non-members $55 Tues., October 16 6:30 to 9 p.m. IS CLASSIC COCKTAIL PARTY Explore how to prepare enzyme-rich probiotic superfoods Tues., October 23 6:30 to 9 p.m. ED DEMO SIP + SAVOR that aid digestion and detoxification, boost immunity and AUTUMN BRAISES Wed., October 24 6:30 to 9 p.m. CC Mon., October 29 6:30 to 9 p.m. RD Jennifer Reyes // Members $60, Non-members $65 curb cravings. Birgitte will guide you through the fer- DEMO mentation process, with a holiday twist. We’ll make and Tues., October 30 6:30 to 9 p.m. GV Party like it’s 1969! We’ll cook up some classic cocktail par- James Gasser // Members $50, Non-members $55 enjoy Cultured Cranberry Chutney (and take home a jar); ty bites that can be made ahead so you can mingle with your Fermented Beet Kraut with Ginger and Orange; Pickled Not sure what to do with a less tender and less expensive guests while shaking cocktails to order. We’ll make Swedish Green Beans; and Fermented Garlic Aioli, served with piece of meat? Are you looking for robust flavor and a NANCY’S EASY-BAKE OVEN Meatballs; Deviled Eggs with Crab; Cheese Gougères; Roasted Seasonal Vegetables Sticks. Vegetarian; no dairy, hearty dish that only gets better as a leftover? Then and Caramelized Onion Dip with Colorful Crudités. Plus, HANDS-ON eggs or gluten. is what you need! Join James as he shows you the secrets sample some carefully crafted local spirits (now carried at Nancy Leson // Members $50, Non-members $55 to a delicious braise, while serving up Red Wine and Gar- PCC!) as you sip mini Bee’s Knees and Whiskey Sours. With Tues., November 27 6:30 to 9 p.m. RD lic-braised Beef Roast with Wild Mushroom Gremolata; Skip the learning curve and make bread right the first time, meat, seafood, dairy and eggs. AGE 21+ with I.D. Wed., November 28 6:30 to 9 p.m. BT Creamy Ricotta ; Tamarind Maple-roasted Brussels using only a few ingredients and simple, straightforward Sun., December 2 3 to 5:30 p.m. IS Sprouts with Balsamic Reduction; and Pears Braised in techniques! These breads are perfect for the feasting Mon., November 5 6:30 to 9 p.m. RD Tues., December 4 6:30 to 9 p.m. BR Tues., November 6 6:30 to 9 p.m. CC Caramel Sauce with Toasted Walnuts. With meat and dairy; season, and the best part? They’re not only delicious, but Wed., December 5 6:30 to 9 p.m. ED Thur., November 8 6:30 to 9 p.m. ED easier to make than you think. Join Nancy and whip up a Sun., December 9 3 to 5:30 p.m. GV no eggs. Mon., November 12 6:30 to 9 p.m. BR batch of Nearly No-knead Rustic Boule; Dinner Rolls; and Tues., November 27 6:30 to 9 p.m. GV Mon., October 1 6:30 to 9 p.m. ED Buttermilk . Vegetarian with optional dairy; no eggs. Thur., November 29 6:30 to 9 p.m. IS Mon., October 8 6:30 to 9 p.m. IS Tues., December 4 6:30 to 9 p.m. BT Mon., October 15 6:30 to 9 p.m. RD Sun., October 7 2 to 5 p.m. ED Mon., October 22 6:30 to 9 p.m. GV Sun., October 21 1 to 4 p.m. IS

7 | TECHNIQUES Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) TECHNIQUES | 8 PRESSURE COOKING 101 KNIFE SKILLS DEMO GF HANDS-ON Rachel Duboff // Members $55, Non-members $60 Seppo Farrey // Members $50, Non-members $55 HOLIDAY The pressure cooker is a transformative tool, saving time Practice knife-handling and learn how to cut safely and and money in countless ways and allowing us to cook up efficiently in this skill-building workshop with Chef Seppo. satisfying meals in a jiffy. Whether you’ve got a brand-new For the most useful practice, bring your own familiar chef INSPIRATIONS cooker or a neglected pot hiding in your cupboard, this knife (or use ours if you don’t have one). He’ll review knife Get ready for the festive season with tasty treats and class will give you the confidence to put it to great use. selection, introduce honing and sharpening and teach you new ideas for the holiday table. Rachel will cover the basics of stovetop and Instant Pot several different chef knife techniques. You’ll sharpen your cookers as she prepares a south-of-the-border menu: skills while preparing ingredients for Vegetarian or Chicken Cuban Black Beans; Chicken Verde; Sofrito Rice; Mexi- Soup with Parmesan Reggiano. With optional FALLING IN LOVE roll, bake and finish these cookies. You’ll also learn the best can Slaw; and Coconut Dulce de Leche. With poultry; no poultry and dairy; no eggs. Adults only. WITH SIDE DISHES tips for efficient cookie baking at the holidays, as well as dairy, eggs or gluten. HANDS-ON GF how to keep your finished cookies fresh and ready to serve Tues., October 2 6:30 to 9 p.m. IS or give away. Vegetarian with dairy and eggs. Sun., October 7 3 to 5:30 p.m. BR Mon., October 8 6:30 to 9 p.m. RD Thanh Tang // Members $50, Non-members $55 Sun., October 14 3 to 5:30 p.m. IS Tues., October 9 6:30 to 9 p.m. GV Whether you’re looking for a new favorite for all occasions, Sat., November 24 3 to 5:30 p.m. Tues., October 16 6:30 to 9 p.m. BT Sun., November 25 3 to 5:30 p.m. GV Fri., October 19 6:30 to 9 p.m. CC or something delicious to bring to your holiday table, this Fri., October 26 6:30 to 9 p.m. GV Mon, October 22 6:30 to 9 p.m. ED Fri., November 30 6:30 to 9 p.m. class has you covered. Harvest the flavors of fall as you Sun., November 4 3 to 5:30 p.m. BT Tues., October 23 6:30 to 9 p.m. BR Sat., December 1 10 a.m. to 12:30 p.m. ED learn to prepare four versatile recipes that work as sides or Sun., November 11 3 to 5:30 p.m. RD Tues., October 30 6:30 to 9 p.m. CC Fri., December 7 6:30 to 9 p.m. Fri., November 16 6:30 to 9 p.m. ED as complete meals on their own. We’ll make Shaved Brus- Sat., December 8 3 to 5:30 p.m. BR sels Sprouts Salad with Lemon Garlic Dressing; Roasted Fri., December 14 6:30 to 9 p.m. Delicata Squash with Mushrooms, Pine Nuts and Crispy Sat., December 15 3 to 5:30 p.m. IS MAKE-AHEAD FALL BRUNCH Pancetta; Celery Root and Rainbow Carrot Gratin; and DAIRY-FREE CREAM CHEESE HANDS-ON Quinoa with Kale, Apples and Roasted Beets. With meat, AND MORE: FALL EDITION Marianna Stepniewski // Members $50, Non-members $55 poultry, dairy and eggs; no gluten. GLUTEN-FREE HOLIDAY HANDS-ON GF Brunch is great, but doing it all right before your guests Tues., October 30 6:30 to 9 p.m. BR HANDS-ON GF Birgitte Antonsen // Members $50, Non-members $55 are due? Not so much. Elevate your brunch repertoire and Thur., November 1 6:30 to 9 p.m. GV Thanh Tang // Members $50, Non-members $55 Join Birgitte as we explore ways to make appealing dairy- stay ahead of the game with Marianna Stepniewski! She’ll Mon., November 5 6:30 to 9 p.m. ED In this gluten-free class, students will solidify their baking free cheeses using coconut, nuts and seeds. We’ll discuss discuss tips for making your brunch morning easier by Tues., November 6 6:30 to 9 p.m. RD skills as they create three desserts and garnishes, and the soaking and culturing process as we make vegan cheese prepping ahead, and share four great recipes: Pear, Black Thur., November 8 6:30 to 9 p.m. CC explore various plating techniques. Whether you’re a sea- that not only looks the part, but tastes delicious, too. You’ll Pepper and Pecorino Scones; Buckwheat Dutch Baby Tues., November 13 6:30 to 9 p.m. BT Thur., November 15 6:30 to 9 p.m. IS soned baker or a beginner, these make-ahead recipes aim learn the basics for Dairy-free Cream Cheese, which we’ll with Arugula and Fennel Salad, Roasted Mushrooms and to keep your holiday entertaining stress free… and delicious. roll in herbs and spices to create different flavors; Herb Fried Egg; Brioche Cinnamon Rolls with Caramel Cream ’Tis the season! We’ll make Japanese Cheesecake with Lemon Cheese; and Caramelized Onion and Dried Fig Cheese Frosting and Roasted Pecans; and Green Shak- Red Fruit Compote; Poached Pears and Persimmons with Cheese. We’ll enjoy a cheese platter as we put our products shuka (Baked Eggs). Vegetarian with dairy and eggs. 2-DAY EUROPEAN Rosehip Sabayon; Cranberry Mango Upside-Down Cake to the test. Vegetarian; no dairy, eggs or gluten. COOKIE VACATION Sun., September 30 10 a.m. to 12:30 p.m. ED with Ginger Whipped Cream, Candied Citrus Peel and HANDS-ON Wed., October 10 6:30 to 9 p.m. BR Sun., October 7 10 a.m. to 12:30 p.m. BT Cranberries. Vegetarian with dairy and eggs; no gluten. Sat., October 13 10 a.m. to 12:30 p.m. ED Tues., October 9 6:30 to 9 p.m. RD Laurie Pfalzer // Members $110, Non-members $120 Sun., October 14 10 a.m. to 12:30 p.m. GV Sun., December 2 2 to 4:30 p.m. ED Sat., October 13 4 to 6:30 p.m. GV Celebrate the season with scrumptious and beautiful hol- Tues., October 16 6:30 to 9 p.m. CC Sun., October 21 10 a.m. to 12:30 p.m. BR Wed., December 5 6:30 to 9 p.m. IS iday cookies. Chef Laurie will introduce you to a variety of Wed., October 17 6:30 to 9 p.m. BT Tues., October 23 6:30 to 9 p.m. CC Sun., December 9 1 to 3:30 p.m. BT treats for the holidays — some you may recognize, while Sat., October 20 10 a.m. to 12:30 p.m. RD Sun., November 4 10 a.m. to 12:30 p.m. IS Wed., December 12 6:30 to 9 p.m. RD Sat., October 20 4 to 6:30 p.m. IS others will be new favorites to add to your repertoire. Travel Thur., December 13 6:30 to 9 p.m. CC through Europe with Jam Thumbprints (Poland), Vanilla Tues., December 18 6:30 to 9 p.m. BR Kipferl (Germany), Linzer Cookies (Austria), Fig Cookies Wed., December 19 6:30 to 9 p.m. GV (Italy), Speculaas (Netherlands) and Rugelach (Eastern Europe). This in-depth class will teach you to mix, shape,

9 | TECHNIQUES Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) HOLIDAY INSPIRATIONS | 10 IOLE’S FAMOUS HOLIDAY BISCOTTI VEGETARIAN HOLIDAY TABLE HANDS-ON HANDS-ON GF Iole Aguero // Members $50, Non-members $55 Birgitte Antonsen // Members $50, Non-members $55 PCC KIDS COOK If you ask a sampling of PCC Cooks students what they Birgitte has created a flavorful vegetarian holiday spread Welcome kids into the kitchen with hands- make every year at the holidays, many will tell you, “Iole’s that’s sure to please everyone at the table. Start the meal on classes for age two to teens. biscotti!” These twice-baked Italian cookies are delightful off with Fiery Pear Salad with Pear Reduction Vinaigrette on their own and a superb companion to afternoon tea or and Spiced Pecans. The main course is a Wild Mushroom coffee. Best of all, they make wonderful (and eagerly an- and Hazelnut Loaf served with Fig Balsamic Roasted Beet STIR IT UP! WHAT FLAVOR IS AUTUMN? ticipated) holiday gifts. We’ll make three fabulous varieties: Salad and Toasted Pecans. You’ll finish with old-fashioned Ami Karnosh and Samantha Brumfield // Sarah Cassidy // Members $45, Non-members $50 Cranberry Pistachio; Almond Aniseed; and Triple Choco- Cider-caramelized Ginger Apple Pie. Vegetarian; no dairy, Members $45, Non-members $50 late. Plus, take some home to enjoy later! Vegetarian with eggs or gluten. Ages 4 to 6, with one adult guest. Harvest time is here! Ages 2 to 3, with one adult guest. Even little ones can have dairy and eggs. Farmer Sarah knows of no better way to celebrate the Sat., November 3 3 to 5:30 p.m. BR fun in the kitchen: measuring, mixing and stirring to make season than to eat up fall flavors. Come eat fresh Tues., December 4 6:30 to 9 p.m. IS Sun., November 4 3 to 5:30 p.m. GV treats for themselves. They will create their very own cus- from the field; prepare Pumpkin Pudding; explore, harvest, Wed., December 5 6:30 to 9 p.m. CC Tues., November 6 6:30 to 9 p.m. BT tomized Great Granola (with lots of ingredient choices); and save seeds, make corn husk art, drink cider and sing Sat., November 10 10 a.m. to 12:30 p.m. IS Thur., December 6 6:30 to 9 p.m. ED Power Muffins; and Fruity Ambrosia Salad.Vegetarian with songs about the fall and all of its farm food! Vegetarian with Tues., December 11 6:30 to 9 p.m. BR Sat., November 10 4 to 6:30 p.m. RD eggs and optional dairy. dairy; no eggs. Wed., December 12 6:30 to 9 p.m. GV Sun., November 11 2 to 4:30 p.m. ED Wed., November 14 6:30 to 9 p.m. CC Thur., December 13 6:30 to 9 p.m. RD Sat., October 6 10 to 11:15 a.m. GV Sat., October 13 10 to 11:30 a.m. GV Mon., December 17 10 a.m. to 12:30 p.m. IS Sat., October 6 10 to 11:15 a.m. IS Sun., October 14 10 to 11:30 a.m. RD Tues., December 18 6:30 to 9 p.m. BT Sat., October 13 10 to 11:15 a.m. BT Sat., October 20 10 to 11:30 a.m. IS ALL ABOUT PIE Sat., October 13 10 to 11:15 a.m. CC Sun., October 21 10 to 11:30 a.m. CC Sat. October 20 10 to 11:15 a.m. BR Sat., November 3 10 to 11:30 a.m. BR HANDS-ON Sat., October 20 10 to 11:15 a.m. ED TURKISH HOLIDAY TRADITIONS Sun., November 4 10 to 11:30 a.m. ED Laurie Pfalzer // Members $55, Non-members $60 Sat., November 3 10 to 11:15 a.m. RD Sat., November 10 10 to 11:30 a.m. BT HANDS-ON Get your pie game on! Pastry Chef Laurie will empower Pinar Özhal // Members $55, Non-members $60 you to make a tender, flaky and flavorful butter pie crust Join Pinar for a festive Turkish holiday meal. As you work with a little knowledge, a few handling instructions and I CAN COOK, TOO! LET’S MAKE hands-on to prepare three satisfying dishes, she’ll share quality ingredients. Taste pie in class as we discuss blind HOLIDAY COOKIES Gill Dey // Members $45, Non-members $50 cultural traditions and memories of her family’s holiday baking, flour types and brands, and fruit varieties; and PCC Cooks Staff // Members $45, Non-members $50 Ages 4 to 6, with one adult guest. Take a break from cereal celebrations. We’ll prepare: Kizartma (Braised Lamb with troubleshoot common pie problems. Each student will Ages 2 to 3, with one adult guest. Baking cookies is a cher- and toast and make yourself a weekend breakfast of Freshly Onions, Black Pepper and Tomato Reduction); Duvakli make a 6-inch Ginger-Cranberry Lattice Pie or Hon- ished holiday activity, especially for the very young. Adult Baked Muffins; Fruit Salad; and your own Baked Pita Chips Pilav (Rice with Ground Beef, Almonds and Blackcurrant eyed Apple Pie to bake and take home. Laurie will also and child will work together to roll, cut and bake Ginger- and Guacamole. We’ll practice our measuring and mixing Veil); Çörek (a traditional pastry eaten throughout the demonstrate . For every season, pie is the answer! bread People and Jam Thumbprint Cookies. Little bakers skills, learn to chop fruit safely, get a grip on mashing and holidays, with fennel, sesame, cinnamon and cloves). With Vegetarian with dairy; no eggs. will be ready to share their holiday goodies with everyone use scissors to cut pitas into triangles. All the food is fresh, meat, dairy and eggs. Sun., October 14 3 to 6 p.m. BR on their list. Vegetarian with dairy and eggs. finger-friendly and easy to pack to go. Vegetarian with eggs Tues., November 27 6:30 to 9 p.m. ED Sun., October 21 2 to 5 p.m. BT and optional dairy. Sat., December 1 10 to 11:15 a.m. CC Wed., November 28 6:30 to 9 p.m. IS Thur., October 25 6 to 9 p.m. ED Sat., December 1 10 to 11:15 a.m. RD Wed., December 5 6:30 to 9 p.m. BR Thur., November 1 6 to 9 p.m. CC Sat., October 6 10 to 11:30 a.m. BT Sun., December 2 10 to 11:15 a.m. BT Thur., December 6 6:30 to 9 p.m. GV Wed., November 7 6 to 9 p.m. GV Sun., October 7 10 to 11:30 a.m. IS Sat., December 8 10 to 11:15 a.m. BR Mon., December 10 6:30 to 9 p.m. RD Sun., November 11 1 to 4 p.m. IS Sat., October 13 10 to 11:30 a.m. RD Sat., December 8 10 to 11:15 a.m. GV Tues., December 18 6:30 to 9 p.m. CC Tues., November 13 6 to 9 p.m. RD Sun., October 14 10 to 11:30 a.m. BR Sun., December 9 10 to 11:15 a.m. ED Sat., October 20 10 to 11:30 a.m. GV Sat., December 15 10 to 11:15 a.m. IS Sun., October 21 10 to 11:30 a.m. ED Sun., November 4 10 to 11:30 a.m. CC

11 | HOLIDAY INSPIRATIONS Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) PCC KIDS COOK | 12 TREATS FOR THE HOLIDAYS COOKIE HOLIDAY TREES BENTO BOX 2-DAY MYSTERY PCC Cooks Staff // Members $45, Non-members $50 Lisa Palmatier and Samantha Brumfield // GF BASKET CHALLENGE Members $45, Non-members $50 // Ages 4 to 6, with one adult guest. This creative class fea- Marie Donadio // Members $60, Non-members $65 Tamara Guyton Members $95, Non-members $105 Ages 7 to 9; kids only. Come and build a unique tree made tures ideal treats for young bakers to make. There will Ages 10 to 12, with one adult guest. Make your own colorful Age 13 and up; teens only. This two-day class offers young entirely with Sugar Cookies. Each child will get to make be plenty of opportunities to mix, roll and shape in this Japanese bento box! We’ll discuss the basics of bento, for chefs the opportunity to hone skills, enhance their creativ- and decorate their own holiday tree that they can take hands-on holiday workshop. Child and parent teams will packed lunches or to entertain, and find out how to balance ity and practice leadership. The first day, students will work home and use as a holiday centerpiece (or just for eating!). make Maple Spice Cookies with Royally Good Frosting and color and flavor for an aesthetically pleasing and inviting with provided recipes: Roasted Tomato Garden Sauce and Trees will be decorated with a variety of edible toppings, Chocolate Crinkle Cookies. Vegetarian with dairy and eggs. meal. In class, we’ll prepare Miso Soup; Sesame Spinach Pasta; Early Fall Salad; and German Plum Cake. They’ll such as frosting and coconut for snow and dried fruit for Salad; Chicken or Tofu , and play with our practice basic kitchen skills, recipe reading and planning, Sat., November 24 10 to 11:30 a.m. IS ornaments. Vegetarian with dairy and eggs. and tasting and plating. On the second day, groups will work Sat., December 1 10 to 11:30 a.m. BT food as we make Onigiri, pressed rice creations adorned with a few fresh and local “mystery” ingredients to come up Sat., December 1 2 to 3:30 p.m. BT Fri. November 30 4 to 6 p.m. GV with vegetable and nori shapes. We’ll have lots of practice with innovative dishes for the judging. Emphasis will be on Sat., December 1 10 to 11:30 a.m. IS Sat., December 1 3 to 5 p.m. BR cutting vegetables and fruit in interesting ways to arrange Sat., December 1 2 to 3:30 p.m. IS Sat., December 1 4 to 6 p.m. ED in our colorful boxes of yum. With optional poultry; no dairy, a friendly competition that stresses teamwork and guaran- Sun., December 2 10 to 11:30 a.m. GV Fri., December 7 4 to 6 p.m. CC eggs or gluten. tees fun! Vegetarian with dairy and eggs. Sun., December 2 2 to 3:30 p.m. GV Fri., December 7 4 to 6 p.m. RD Fri., October 5 6 to 8:30 p.m. Sat., December 8 10 to 11:30 a.m. CC Sat., December 8 3 to 5 p.m. BT Sat., October 6 3 to 5:30 p.m. BR Sat., October 6 3 to 5:30 p.m. GV Sat., December 8 10 to 11:30 a.m. RD Sat., December 8 3 to 5 p.m. IS Sun., October 7 3 to 5:30 p.m. RD Sat., December 8 2 to 3:30 p.m. RD Sat., October 20 3 to 5:30 p.m. ED Fri., October 12 6 to 8:30 p.m. Sat., October 13 3 to 5:30 p.m BR Sun., December 9 10 to 11:30 a.m. BR Sun., October 21 3 to 5:30 p.m. GV Sun., December 9 2 to 3:30 p.m. BR Sat., October 27 3 to 5:30 p.m. IS Fri., October 19 6 to 8:30 p.m. Sat., October 20 3 to 5:30 p.m. BT Sat., December 15 10 to 11:30 a.m. CC AFTER-SCHOOL COOKING CLUB Sat., November 10 3 to 5:30 p.m. BT Fri., November 2 6 to 8:30 p.m. Sat., December 15 10 to 11:30 a.m. ED // PCC Cooks Staff Members $160, Non-members $175 Sat., November 3 3 to 5:30 p.m. ED Sat., December 15 2 to 3:30 p.m. ED Sat., December 15 10 to 11:30 a.m. RD Ages 9 to 12; kids only. In four weeks, kids will learn their way around a kitchen as they prepare a new favorite evening HOLIDAY BAKING: GOODIES meal each week. We’ll practice knife skills, try fresh veg- WORTH GIVING HOLIDAY YULE LOG etables in season and learn essential cooking techniques. Cam Zarcone // Members $45, Non-members $50 Lee Baker // Members $65, Non-members $70 MY FAVORITE FALL LUNCH Our menus include: Chicken Parmesan with and Ages 10 to 12; kids only. The best holiday gifts are the ones Lisa Crawford // Members $60, Non-members $65 Spinach Salad; Swedish Meatballs with Mashed Potatoes Age 13 and up, with one adult guest. The Yule Log is always you bake yourself. This class will show you how to whip up and Gravy; Butternut Squash with Black Beans a show-stopper, as much holiday décor as it is a delicious Ages 7 to 9, with one adult guest. With the days getting remarkable goodies for everyone on your list. We’ll bake el- and Avocado; and Gyoza and Sushi Rolls. With meat, poul- dessert. In this class, everyone will create their own in- noticeably shorter and cooler, keep cozy by preparing this egant Chocolate Sandwich Cookies with White Chocolate try, dairy and eggs. dividual Yule Log, using Vanilla Genoise for the cake roll, classic meal! You and your adult guest will work in small Peppermint Ganache filling; Homemade Holiday Lolli- groups to make Cream of Tomato Soup; try your hand at Chocolate Buttercream to simulate the outer bark, and fill- Wed., October 3, 10, 17, 24 4:30 to 6:30 p.m. GV pops; and our own bedazzling and beautiful, one-of-a-kind perfecting the Grilled Cheddar Cheese Sandwich; and top ing options like raspberry, chocolate and peppermint. The Wed., October 3, 10, 17, 24 4:15 to 6:15 p.m. IS Christmas-Bulb Cupcakes. Vegetarian with dairy and eggs. finishing touches will be handmade Meringue Mushrooms off your meal with an amazing Chocolate Brownie.Vegetar - Thur., October 4, 11, 18, 25 4:15 to 6:15 p.m. RD and White Chocolate leaves. Vegetarian with dairy and eggs. ian with dairy and eggs. Thur., October 4, 11, 18, 25 4:30 to 6:30 p.m. CC Sat., December 1 3 to 5:30 p.m. RD Sun., December 2 3 to 5:30 p.m. BR Fri., November 30 6:30 to 9 p.m. BT Fri., October 5 5 to 7 p.m. IS Fri., December 7 6 to 8 p.m. IS Sat., December 1 3 to 5:30 p.m. CC Sat., October 6 3 to 5 p.m. BT Sat., December 8 3 to 5:30 p.m. CC Sun., December 2 3 to 5:30 p.m. RD Sat., October 20 3 to 5 p.m. GV Sun., December 9 3 to 5:30 p.m. ED Fri., December 7 6:30 to 9 p.m. GV Sun., October 21 3 to 5 p.m. ED Fri., December 14 6 to 8 p.m. GV Sat., December 8 3 to 5:30 p.m. ED Sat., November 3 3 to 5 p.m. RD Sat., December 15 3 to 5:30 p.m. BT Sun., December 9 3 to 5:30 p.m. IS Sat., November 10 3 to 5 p.m. BR Sun., December 16 3 to 5:30 p.m. IS Fri., December 14 6:30 to 9 p.m. BR Sat., November 24 3 to 5 p.m. CC

13 | PCC KIDS COOK Burien (BR) | Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Village (GV) | Issaquah (IS) | Redmond (RD) PCC KIDS COOK | 14 PCC COOKS CLASSROOM LOCATIONS PCC Cooks’ wonderful instructors are the real key ingredient to BURIEN (BR) 15840 1st Avenue South great cooking classes! Burien, WA 98148 206-708-6908

BOTHELL (BT) FRENCH MACARONS KITCHEN BASICS 22621 Bothell Everett Hwy with GILL DEY: with JENNIFER REYES: Bothell, WA 98021 “Gill was perfection! “Jennifer made it feel like we 425-492-0122 Knowledgeable and very were cooking with a friend. COLUMBIA CITY (CC) approachable — lots of Great pace and delicious recipes!” 3610 S. Edmunds St. tiny tips I couldn’t get Seattle, WA 98118 just from a recipe.” VIETNAMESE DINNER PARTY 206-466-6182 with THANH TANG: “Thanh is super knowledgeable. EDMONDS (ED) 9803 Edmonds Way Really enjoyed both the Edmonds, WA 98020 cultural information and 425-275-9036 cooking techniques.”

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

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

PCC COOKS OFFICE 3131 Elliott Avenue, Suite #500 Seattle, WA 98121 206-545-7112 [email protected]