Classes

Baking Classes with PCC!

With the busy summer market months, we’ll only be doing few kids’ cooking camps with PCC. Watch for more classes in the Fall!

2023

Dough Basics PCC Adult Hands-on Saturday March 18, 2023 10A-12:30P Bellevue PCC $85 Register @PCC Also: March 19 Bothell PCC and March 25 Redmond PCC

From PCC: Working with dough is an art. Join long-time Bread Baker Lisa Crawford in the classroom while she guides you step-by-step through the process and science behind yeasted and pastry doughs. Learn how to handle dough, how to get a feel for when it’s too sticky, soft or over worked, how to develop flavor and how the same dough can be used for several applications. In this hands-on class, you’ll learn about basic dough ingredients, kneading and baking while creating Focaccia bread and pizza. Then switch to a sweet palate and make a rustic seasonal fruit crostata.

With dairy, eggs, gluten.

Menu: Homemade Pizza Dough, Pizza Margherita, Herb Foccacia and Seasonal Fruit Crostata

Celebrate Pi Day PCC Adult Hands-on Tuesday March 14, 2023 6-8:30P Bothell PCC $85 Register @PCC

From PCC: Celebrate Pi Day with mouth-watering, scratch-baked pie. This March 14, take your pie-making skills to infinity while embracing the mathematical constant pi. Join Pastry Chef and Pi(e) maker Lisa Crawford, and dive head-first into the crust, the most important part of pie! Learning techniques on how to make flaky pie dough will last for eternity. Then create berry fillings for rustic berry galettes and beautiful lattice pies that make celebrating Pi Day smart and fun.

With gluten. Egg optional.

Menu: Classic Pie Dough, Mixed Berry Lattice Top Pie, Mini Berry Galette

Baking Boot Camp: 5-Day Kids Camp PCC Kids 10-14yrs Hands-on Monday April 10 thru Friday April 14, 2023 10A-12P Bothell PCC $250 Register @PCC

From PCC: It’s a baking bootcamp! Kids will bake along with longtime baker Lisa, mixing, forming and baking different goodies each day, from biscuits to cookies, pie to cinnamon rolls and bagels. What do all these treats have in common? They all start with a dough. Learn how to handle different types of dough and learn the keys for baking success in this 5-day spring break camp opportunity

Vegetarian with dairy, eggs, and gluten.

Menu: Biscuits, Scones, Chocolate Chip Cookies, Berry Pie, Cinnamon Rolls, Bread Sticks and Bagels!

USA Road Trip: 5-Day Kids Camp PCC Kids 8-12yrs Hands-on Monday June 26 thru Friday June 30, 2023 10A-12P Issaquah PCC $250 Register @PCC

From PCC: The best part of travel is learning about the different foods of each region. In this camp, future chefs travel across the U.S. with Chef Lisa, diving into fun and flavorful dishes, from the Rocky Mountains to the southwest, the heart of the Midwest and the northeast. Learn fun facts about how these regions became popular from BBQ to Buckeyes and Bagels and Banana Splits, learn foundational cooking techniques and gain confidence in the kitchen. This camp can be adapted for meat eaters, vegetarians and vegans!

With gluten, dairy and eggs. Meat and seafood optional.

Menu: PNW, Mountain States, TexMex/Southwest, Midwest, Northeast

USA Road Trip: 5-Day Kids Camp PCC Kids 8-12yrs Hands-on Monday Julu 24 thru Friday July 28, 2023 10A-12P Burien PCC $250 Register @PCC

From PCC: The best part of travel is learning about the different foods of each region. In this camp, future chefs travel across the U.S. with Chef Lisa, diving into fun and flavorful dishes, from the Rocky Mountains to the southwest, the heart of the Midwest and the northeast. Learn fun facts about how these regions became popular from BBQ to Buckeyes and Bagels and Banana Splits, learn foundational cooking techniques and gain confidence in the kitchen. This camp can be adapted for meat eaters, vegetarians and vegans!

With gluten, dairy and eggs. Meat and seafood optional.

Menu: PNW, Mountain States, TexMex/Southwest, Midwest, Northeast

USA Road Trip: 5-Day Kids Camp PCC Kids 8-12yrs Hands-on Monday August 14 thru Friday August 18, 2023 10A-12P Bellevue PCC $250 Register @PCC

From PCC: The best part of travel is learning about the different foods of each region. In this camp, future chefs travel across the U.S. with Chef Lisa, diving into fun and flavorful dishes, from the Rocky Mountains to the southwest, the heart of the Midwest and the northeast. Learn fun facts about how these regions became popular from BBQ to Buckeyes and Bagels and Banana Splits, learn foundational cooking techniques and gain confidence in the kitchen. This camp can be adapted for meat eaters, vegetarians and vegans!

With gluten, dairy and eggs. Meat and seafood optional.

Menu: PNW, Mountain States, TexMex/Southwest, Midwest, Northeast

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Cooking & Baking Classes at The Tiny Kitchen

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Our Instructor

Lisa 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.  When she’s not teaching, Lisa is busy bringing sourdough bread and other pastries, all made from locally-grown, locally-milled flours, to area Farmer’s Markets.

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