Summer is a fantastic time for fish in the Northwest. We'll delve into techniques that will help you make the most of seafood cookery. Restaurant chef Darin will guide you through the process of purging and cooking clams to perfection.
DurationSummer is a fantastic time for fish in the Northwest. We'll delve into techniques that will help you make the most of seafood cookery. Restaurant chef Darin will guide you through the process of purging and cooking clams to perfection. You'll also learn the art of pan-smoking, searing, and grilling fish with ease.
Darin will share his expertise on removing pin bones, crisping the skin, seasoning, brining and selecting the freshest seafood available. Discover how to elevate your dishes with vibrant flavors and herbs. Learn to create tantalizing gremolata, zesty vinaigrettes, and other herb-infused delights that will enhance the overall taste experience.
Menu
Clams with blistered corn, jalapeno, mint, and lager
Porcini rubbed Cod with tarragon gremolata and heirloom tomatoes
Crispy-skinned Trout with citrus brown butter vinaigrette and apple hazelnut salad
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.
The Chesapeake Bay is known for its unique combination of delicious seafood and charming Southern hospitality. In this class, Chef Demeatrie will introduce you to some of the classic flavors of this Mid-Atlantic region.
During your 2-hour class you’ll learn the cooking techniques that apply to different types of seafood – some classic and some modern. Cooking seafood is a labor of love and we look forward to sharing our passion with you!
In this hands-on lecture, demo, and cooking class, you will learn the basics of selecting, storing, and cooking fish successfully. This class includes working with at least 3 different kinds of fish, depending on the season.
Fearless Fishing cooking is offered by Really Cooking With Robin. Really Cooking with Robin is like no other cooking school. It is fun, no frills approach to cooking.
This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo.
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