"In this technical and hands-on experience, we will explore the fascinating world of knives. Learn essential care and maintenance and wield these knives to prepare a delightful batch of pozole together.
Duration"In this technical and hands-on experience, we will explore the fascinating world of knives. Learn essential care and maintenance and wield these knives to prepare a delightful batch of pozole together.
Chef Darin will introduce you to an extensive array of knives, from versatile chef's knives to specialized gyuto, santoku, nakiri, cleaver, serrated, petty, boning, and paring knives, you'll gain an understanding of each type's purpose and best practices for their use in the kitchen. Learn how to appreciate and care for your blades; you might just rediscover the magic of the knife you already own.
What's in store:
Menu
Pozole verde with cabbage, radishes, limes, cilantro, avocado, tomatoes, onions, and pico de gallo. Meat optional. "
PCC began as a food-buying club of 15 Seattle families in 1953. Since then, our priorities haven’t changed. Our mission is to ensure that good food nourishes the communities we serve while cultivating vibrant, local, organic food systems. In everything, we strive to inspire and advance the health and well-being of people, their communities and our planet.
We embrace stewardship, act with integrity and take action because we care. We’re dedicated to preserving local farmland and we foster high standards by partnering with Northwest producers, farmers, ranchers and makers.
Our passion is for great food and cooking, from our locally sourced produce to our in-store kitchens where original recipes are prepared fresh daily using seasonal ingredients. Because when you love a community, you feed it well.
Seasoned home chefs and newfound food lovers alike will leave our online and in-person cooking classes with more than just recipes. Experience cultures through the dishes and stories of our instructors and discover a world of techniques along the way.
See what’s cooking in our classrooms, from demonstrations to cook-along sessions.
In this class, we cover everything you need to know about knives and how to use them in the kitchen. We start by learning how to sharpen, hone, and properly hold this essential tool.
The knife is the chef's most important tool! The class will start with a lecture about knives, how they're made, how to sharpen them and what the different types are used for. The class will then go to work practicing the basic cuts, large & small dice, batonettes,
Basic knife skills, wok skills, Asian sauces, sushi rolling, perfect rice.
During this camp we will work with our little chefs with the aim of giving them real skills to operate in the kitchen.
Master your knife and up the ante on your cooking skills. In this class the instructor will review chopping, dicing, chiffonade, julienne and more!
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