Classes

food

Online and In-Person Cooking and Baking Classes with PCC!

Masks and proof of vaccination required


2022

In-person and online classes are a go for 2022. PCC is constantly monitoring the Omicron Covid19 situation, making adjustments to classes as needed. Contact them for more information: classes@pccmarkets.com

Doughnut Workshop PCC In-Person Class Sunday January 30 2022 11A-1P Redmond PCC $80 Register @ PCC

From PCC: Why stand in line in the cold when you can make fresh doughnuts in your very own kitchen? Come bake with Lisa as she shows you how to make scratch-made favorites. You’ll learn the secrets behind making fluffy baked cake and yeasted varieties and how to transform them into your own unique creations using dried and dehydrated fruit. You’ll make 3 different varieties and techniques for perfect baking and easy and safe frying.

Vegetarian with dairy, eggs and gluten.

Doughnut Workshop PCC Online Class Monday January 31 2022 4:30-6P via Zoom $30 Register @ PCC

From PCC: Why stand in line in the cold when you can make fresh doughnuts in your very own kitchen? Come bake with Lisa as she shows you how to make scratch-made favorites. You’ll learn the secrets behind making fluffy baked cake and yeasted varieties and how to transform them into your own unique creations using dried and dehydrated fruit. You’ll make 3 different varieties and techniques for perfect baking and easy and safe frying.

Vegetarian with dairy, eggs and gluten.

Winter Fika PCC Online Class Wednesday February 2 2022 4:30-6P via Zoom $30 Register @ PCC

From PCC: Fika is a lot of things — sweet treats, warm coffee, and conversation, to name a few. Take a break and enjoy this Swedish cultural tradition with Lisa, who learned it from her grandparents. Students will watch as Lisa crafts a yeasted dough from scratch and demonstrates how to shape fluffy Cardamom Buns. She’ll also make her Grandmother’s Date-Filled Cookies and share her secrets for making Cardamom Cranberry Biscotti – goodies worth sharing all season long.

Vegetarian with dairy, eggs and gluten.

2-Day Sourdough Workshop PCC In-Person Class Sunday February 6, 2022 3-6P and Monday February 7, 2022 6-8P Bothell PCC $150 Register @ PCC

From PCC: Indulge in two days of sourdough celebration with longtime baker Lisa. In this introductory class, she’ll cover everything you need to know for sourdough success — from developing and caring for your starter to getting hands-on experience stretching, shaping and baking your final loaf. Lisa will guide you through starters on Day 1, including making tasty Sourdough Waffles. You’ll then learn how to mix and fold dough for overnight fermentation. On Day 2, she’ll cover the secrets to scoring and baking, and show you what to look for in the finished product. You’ll go home with a loaf of bread, starter and the confidence to continue your sourdough journey at home.

Meat/dairy optional with gluten.

Doughnut Workshop PCC In-Person Class Sunday February 13 2022 11A-1P Redmond PCC $80 Register @ PCC

From PCC: Why stand in line in the cold when you can make fresh doughnuts in your very own kitchen? Come bake with Lisa as she shows you how to make scratch-made favorites. You’ll learn the secrets behind making fluffy baked cake and yeasted varieties and how to transform them into your own unique creations using dried and dehydrated fruit. You’ll make 3 different varieties and techniques for perfect baking and easy and safe frying.

Vegetarian with dairy, eggs and gluten

Kids Bake: Pop Tarts PCC Online Class Wednesday February 15 2022 4-5:40P via Zoom $35 Register @ PCC

From PCC: Get your budding bakers ready — it’s pop tart time! Kids will bake along with Lisa as she takes them through the steps to make these popular goodies from scratch. They’ll learn to make a sturdy pastry dough, cinnamon filling, and frosted and drizzled glazes for the final, sweet touch to complete their Jammy Pop Tarts and Brown Sugar Cinnamon Pop Tarts.

Vegetarian with dairy, eggs and gluten

all classes subject to change


Our Instructor

21949932_1868451813171429_3583599890927669315_oLisa Crawford thinks everyone should spend time in the kitchen. Growing up in the Puget Sound region, in a busy kitchen-centered home with a large vegetable garden, profuse berry patches and fruit trees close at hand, she knows where good food comes from, and that anyone can learn to cook or bake! After graduating Cum Laude in Social Sciences & K-8 Education, Lisa’s path led her through elementary school teaching, small business finance, back to her roots in the kitchen as line cook, pastry professional and caterer. Drawing from all her experiences, she started The Tiny Kitchen, a small cooking school whose mission is to empower young and old to be successful in the kitchen. Through The Tiny Kitchen and other organizations, Lisa teaches classes throughout the greater Seattle area.

Lisa’s love of ingredients keeps her seeking what’s local and amazing, through farmer’s markets, food hubs, Washington State University’s Bread Lab, class collaborations with other chef-instructors, and networking via such organizations as Fields Oceans Ranches Kitchens Stewards (FORKS), Washington Women in Food Systems and the Bread Bakers Guild of America.

Lisa believes the best ingredients are grown locally, can be prepared simply, to be enjoyed most thoroughly as a meal, in community.

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