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PCI Weekend Cooking and Wine Classes
Whether you're looking to advance your skills or make restaurant-quality meals at home,
you can learn to cook like the pros in the most comprehensive amateur cooking classes in the Bay Area. We focus on a
true hands-on experience with our worldly Chef Instructors and Sommeliers. The day begins with fresh pastries,
coffee, and juice and a tour of the facilities. Then, in one of our state-of-the art Pastry or Culinary kitchens you
will be given a demonstration of the recipes and time to prepare the dishes yourself with the assistance of the
Chefs. Afterwards, pastry classes get to take home their goodies and culinary classes get to sit down and enjoy the
fruits of their labor. You'll advance your cooking techniques, culinary and wine knowledge, and have a new friend to
call for cooking advice. Included in the fee is a souvenir apron, packet of recipes for the class and a
safety/sanitation checklist for home.
Learn
about Sabrina Huang's experience in a PCI class...
Got kids? How about a summer cooking camp for them?
Saturday May 30
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10:00am - 2:30pm
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Chocolate Confections Made Simple
With Chef Shawn Williams
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Learn the tricks of the trade from a true chocolatier. You will
make Marshmallows and Chocolate Ganache from scratch as you prepare
your own S'mores. You will also make amazing Caramel Popcorn and Chocolate-Nut Twigs (a party treat for all to enjoy). The Chef will demonstrate the proper way to Temper Chocolate, which is the technique used to stabilize good quality chocolate through a melting and cooling process so the chocolate will set firm. He will also demonstrate Caramel Sauce that you get to enjoy on top of your very own Ice Cream Sundae at the end of class. Chef Williams is an instructor at PCI and also owns Au Coeur des Chocolats, a gourmet chocolate business. Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.
$100 per person - Request space availability
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12:30pm - 2:30pm
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Wine Basics - Breaking Down the Barriers
With Certified Sommelier Dave Eriksen
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Wine is meant to be enjoyed, and to enhance your lifestyle. Don't let the
wine-snobs out there hold you back from enjoying what you like. You will leave this class with the confidence and
knowledge to buy wine at any shop or restaurant. We will cover basic history and wine production to learn where the flavors come from, as well as try eight different wines from around the world to figure out what you like and don't like. We will talk about Tasting Techniques, Tasting Room Etiquette, Ordering Wine at a Restaurant, and how to use the Sommelier. You will have all of your burning questions answered. Make sure to have a bite to eat before class. Dave Eriksen has worked in the wine industry locally and in Monterey for the last 8 years and after managing restaurants in the bay area as well as Pebble Beach he is now teaching a wine foundations course at PCI. He is a humorous and dynamic instructor sure to make everyone comfortable and confident in wine decisions after the class.
$50 per person - Request space availability
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10:00am - 2:30pm
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Grilling Around the Globe
With Chef Jeremy MacVeigh
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Perfect for summer-time preparation, this class will look at some of the most popular grilled foods from around the world. You will explore the meats of Argentina cooked "a la Parrilla", Brochettes from France, Sis Kebabi from Turkey, Satay's from Southeast Asia, Jamaica's Jerked foods and BBQ from Texas. Principles of proper grilling and types of meats best suited to different methods will be covered as well as the choice of fuel to use in cooking on a grill with an exploration of woods used in cooking. Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called "International
Cuisine".
$150 per person - Request space availability
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10:00am - 2:30pm
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International Crepes
With Chef Chat Mingkwan
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Crepes can be found in one form or another around the world, and
they can be served as an appetizer, snack, salad, main entree, or dessert. Crepes of milk and cream from the West,
and crepes of coconut and nectar from the East. Fillings of cheeses and wines from Europe, and fish sauce and toddy
from Indochina. Learn how to make different batters and fillings and try your hands on various techniques in
spreading and stuffing crepes. You will make Blintzes and Cheese Sauce, Chinese Muu Shu, French Sweet Crepe Suzette with fresh seasonal fruits, Thai Coconut Crepes, and Vietnamese Moon Crepes. Chef Mingkwan has been cooking since he was a young boy, and now travels the world cooking, writing, and teaching. He has published numerous books mainly around Asian cuisines.
$150 per person - Request space availability
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Saturday June 13
10:00am - 2:30pm
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Butchery Basics Part I - Trimming Meat and Poultry
With Chef Udo Prambs
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Save money in preparing for your summer BBQs and trim down cuts of meat yourself. This class will teach you the fundamentals of buying larger
un-trimmed cuts of meat (which are typically a much lower price) and how to butcher them for home use. Not only will you focus on pulling out the cuts
of meat, you will also learn to use the trimmings and bones for things like Stocks, Soups, and Sausage. You will learn to "break-down" a Pork Leg, a
Whole Chicken, and how to "French" a Rack of Lamb. You will learn cooking techniques for these meats as well as walk away with recipes for each cut of
meat as well as Stocks, Stews, and Sausage. You will get to enjoy some of the grilled up meats as well as take home the rest to cook for dinner. Chef
Udo is a Certified Master Chef from Germany with over 20 years' experience in the European culinary industry. He is a full time instructor at PCI and
currently writing a book on Butchery for the Home-Chef. Join his new Foodie Society.
See Butchery Basics Part II - Breaking Down Fish
$150 per person - Request space availability
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10:00am - 2:30pm
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Breakfast Pastries - Croissant Dough
With Chef Alex Trouan
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In this class you will learn the techniques to perfecting the layered puff pastry that has been integrated into many cuisines since the Middle Ages. You will have hands on experience with making the Classic Croissant, Chocolate Croissant, Almond Croissant, Ham and Cheese Croissant, and a delicious Cinnamon Bun. We will provide cold cuts and cheese to make your own Sandwiches for lunch in the class. Chef Alex is a full-time instructor at PCI. He was born and raised in France where he began his career in the Pastry Arts over 20 years ago. He has worked in top pastry shops both in France and in the USA where he has been living and teaching for more than 5 years.
$100 per person - Request space availability
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10:00am - 2:30pm
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Asian Grills and BBQ
With Chef Chat Mingkwan
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Outdoor grilling is a popular cooking technique in Asia and often happens year round using rubs and marinades. Learn to season with Asian herbs & spices such as lemongrass, kaffir, five-spice, curry, sweet soy, etc and make a variety of grilled foods from around Asia. We will prepare marinades, rubs, and tenderizers for a variety of meats, seafood, and vegetables. On the menu for the day: Thai Satay with Peanut Sauce, Japanese Teriyaki and Ykitori, Indochina Seafood Curry Paste, Vietnamese Lemongrass Chicken, Indonesian Fish in Banana Leaves. Chef Mingkwan has been cooking since he was a young boy, and now travels the world cooking, writing, and teaching. He has published numerous books mainly around Asian cuisines.
$150 per person - Request space availability
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10:00am - 2:30pm
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French Connection
With Chef Peter Maguire
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Many techniques that are taught in culinary school are based on classic French cuisine. In this class you will learn about those influences as well as the techniques to create your own multi-course French-style meal. Learn about the art of fine dining and take a journey through France enjoying everything from Smoked Salmon Canapes, Potatoes Stuffed with Bacon and Creme Fraiche, Wild Mushroom Soup, Filet of Sole Veronique, Chateaubriand (beef tenderloin for two) and Gran Marnier Souffle. Bon Appetite. Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as ice carving.
$150 per person - Request space availability
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Saturday June 27
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10:00am - 2:30pm
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All American BBQ
With Chef Peter Maguire
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It's Summer, and it's time to BBQ! This class is chock full of Summer fun as we grill-up various meats and a variety of BBQ styles from Memphis, St. Louis and Kansas City. You will learn techniques and recipes for Chicken, Pork Ribs and Chops, Brisket and Tri-Tip. Don't forget to eat your vegetables; Asparagus, Zucchini, and Portabellas. You will also learn recipes for different Marinades, Rubs, Basic Brining and Smoking procedures along with Sauces and Salsas. All in all, it's a great way to kick off with a Summer BBQ Party! Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as ice carving.
$150 per person - Request space availability
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10:00am - 2:30pm
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Butchery Basics Part II - Breaking Down Fish
With Chef Udo Prambs
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Fish can be expensive when you buy the steak or the filet from the grocery store although you can save a lot of money if you buy the whole fish and
break it down yourself. In this class you will not only get to de-bone your own Trout, Salmon, Sole, and Sardine, you will also receive recipes for Hot
Smoke Trout, Cold Smoked Salmon, but you will also learn about Poaching and Grilling Techniques. Althoug this would be a great idea for the fishermen
in the family, it will focus on the de-boning and filet techniques, and no so much on the "gutting" of the fish. Chef Udo is a Certified Master Chef
from Germany with over 20 years experience in the European culinary industry. He is a full time instructor at PCI and currently writing a book on
Butchery for the Home-Chef. Join his new Foodie Society.
See Butchery Basics Part I - Trimming Meat and Poultry
$150 per person - Request space availability
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10:00am - 2:30pm
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Vietnamese Cooking
With Chef Chat Mingkwan
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Using recipes from his new book "Quick & Easy Vietnamese Cooking", Chat leads a Vietnamese taste exploration. Vietnamese cuisine has a right East meets West combination of subtle tastes and flavors. Let's explore what make Vietnamese cuisine so popular. Asian food is generally healthy, but Vietnamese is in the forefront. Learn to use fresh herbs, such as Vietnamese mint-Rau Ram, basil-Rau Que, Ngo Gai and simple techniques in preparing popular Vietnamese dishes. Menu for the day: Lemongrass Chicken, Clay Pot Fish, Noodle Soup, Pork Chops, Shaking Beef, Shrimp Fresh Spring Rolls. Chef Mingkwan has been cooking since he was a young boy, and now travels the world cooking, writing, and teaching. He has published numerous books mainly around Asian cuisines.
$150 per person - Request space availability
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10:00am - 2:30pm
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Cooking For Wine - Summer Menu
With Chef Charles Vollmar
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Food and wine are far too dynamic to be limited to the conventional ideas of "red with red and white with white".
Learn why classic pairings don't always work and why new approaches rely more on the individual's ability to create
proper balance through exploration and experimentation with taste and flavor. In this interactive program, we begin
with a variety of tasting experiments and exercises to better understand food, and wine and process of bringing them
together - successfully. Learn how to adjust any dish you are cooking, or eating in a restaurant, to best match the
wine you're drinking! Putting our new ideas into practice, we will prepare a luscious 5-course tasting menu and highlight great California wines with each course - and along the way, tasting, adjusting, tasting, adjusting and eating. A great exercise for novices or experienced wine buffs. The Menu: Sweet White Corn and Sun-Dried Tomato Chowder, Strawberry and Baby Arugula Salad with Toasted Walnuts, Goat Cheese Galettes with Hazelnuts and Honey, Pan-Seared Pacific Halibut Fillet on Sicilian-Style Caponata, with Sun-Dried Tomato-Red Pepper Pesto, Tuscan Bread Pudding with Spiced Zabaglione. Chef Charlie emphasizes basic skill and technique work, along with wellness and lifestyle enrichment topics relating to cooking, nutrition, fitness and special needs. His days are spent teaching at top-notch culinary schools, designing custom wellness programs for corporate clients, health clubs and wellness clinics, facilitating interactive workshops, and is currently working on his first book.
$150 per person - Request space availability
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Saturday July 18
10:00am - 2:30pm
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Basic Culinary Skills I
With Chef Peter Maguire
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First class in a three-part series including the Basics, Knife Skills, and a foundation of Soups, Stocks and Sauces, and the methods of cookery. A
taste of the sweet side with desserts and a general outline and guide to everything you will need to get going in your world of culinary arts. This is a
great class that covers the fundamentals and much more to help the beginner and novice to be more confident and develop a palate and a new sense of how
to enjoy cooking. Menu and Recipes: Asparagus Soup with Crab, Consomme and Mirepoix, Garden Green Salad, Cherry
Tomatoes, Garlic Parmesan Croutons with Sundried Tomato Balsamic Vinaigrette, Braised Beef Burgundy with Red Onion Marmalade, Poached Salmon 'Supreme'
Dill Hollandaise, Pan Roasted Porkloin Medallions Chausseur, Roasted Fingerling Potatoes, Gruyere Mashed Potatoes, Glazed Carrots and Broccoli
Almandine, and Fruit Saboyan. Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards
and accolades in hot food competitions as well as ice carving. You can receive a 10% discount on the Skills Classes if you sign up for all three at the
same time.
See Basic Culinary Skills Part II
See Basic Culinary Skills Part III
$150 per person - Request space availability
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10:00am - 2:30pm
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International Cuisine
With Chef Jeremy MacVeigh
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Learn to create foods from around the globe that highlight the character of different regions culture with the food. We will make Posole from Mexico, Swedish Meatballs with Garlic Thyme Mashed Potatoes from Scandinavia, Jerk Pork with Rice and Black Beans from the Caribbean, Thai Red Curry with Chicken and Rice, Char Sui Pork (Marinated and Roasted Red Pork) from China and a French Potato and Endive Salad Topped with Duck Confit. Open your eyes and palate to the techniques and tastes of some of the great foods found throughout the world! Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called "International Cuisine".
$150 per person - Request space availability
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10:00am - 2:30pm
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Baking Basics - Tart Doughs and Pie Crusts
With Chef Stephany Buswell, CMB
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In this class you will learn to make fresh fruit tarts, rustic baked tarts, and banana cream pie with caramel and chocolate. You will be instructed in making classic tart dough, cream cheese pie dough, and a flakey all butter pie crust. Each person will complete three 4-inch pies of each flavor to take home as well as leave with any left over dough that you can freeze for later use. Chef Stephany is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking, and is currently a fulltime instructor at PCI. Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.
$100 per person - Request space availability
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12:30pm - 2:00pm
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Champagne and Sparkling Wine
With Master Sommelier Catherine Fallis
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In this 90-minute workshop, you'll be introduced to the world's most seductive beverage, Champagne, learning about its' climate and soil, grape varieties, history, production methods, styles, about other sparkling wines from around the world, and about how to enjoy them. This program includes a tasting of nine bubblies, as well as a Champagne sabering performance. Catherine Fallis is the fifth woman in the world to have earned the title of Master Sommelier, and is also a Certified Wine Professional. Founder and President of planet grape® LLC, a company committed to bringing a passion for wine, food, and good living into the lives of everyday people, Catherine is creator of the grape goddess® guides to good living, a range of lifestyle guidebooks, seminars, tv, and e-learning programs on wine, food, and travel, including Wine, Champagne & Sparkling Wine, and Erotic Foods.
$75 per person - Request space availability
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Saturday July 25
10:00am - 2:30pm
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Basic Culinary Skills II
With Chef Peter Maguire
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Second class in a series meant to develop the basic skills anyone can use in the home of professional kitchen. Cooking techniques: Saute, braise,
roasting, grilling, frying. Herbs and spices, complex sauces. The menu consists of many basic knife skills and a lot more complete start to finish items
that will be a delicious buffet to enjoy at the finish of our event. Menu and Recipes: Tomato Basil Bruschetta, Lobster Bisque,
Grilled Vegetables with Balsamic Vinaigrette, Red Onion Marmalade, Sundried Tomato Rissotto, with Basil and Garlic, Seared Ahi, Shitake Mushrooms,
Braised Leeks, Red and Gold Pepper Coulis, Rosemary Garlic Roasted Prime Rib, Natural Jus, with Pomme Duchesse, and Key Lime Pie. Chef Peter, a full
time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as
ice carving. You can receive a 10% discount on the Skills Classes if you sign up for all three at the same time.
See Basic Culinary Skills Part I
See Basic Culinary Skills Part III
$150 per person - Request space availability
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10:00am - 2:30pm
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Cooking For Wine - Spanish Tapas
With Chef Charles Vollmar
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Join us as we explore, prepare and enjoy the components, flavors and techniques that have made tapas dishes and the style of eating so popular. We will begin in the kitchen, preparing our extensive menu together, sampling flavorings and ingredients and conclude our tasting experience paired with handcrafted Spanish-style wines including a Classic Sangria. The Menu: Spiced Marcona Almonds, Preserved Lemon and Goat Cheese on Toasts, Citrus-Garlic Marinated Olives, Grilled Asparagus Salad with Arugula, Pecans and Citrus Vinaigrette, Mushrooms with Crispy Garlic, Eggplant Tortilla with Romesco Sauce, Fennel Salad with Olives and Oranges, Chicken with Pomegranate and Walnut Sauce, Mussels in Cilantro and Serrano Pepper Cream Sauce, and Classic Spanish Beef Empanadas. Chef Charlie emphasizes basic skill and technique work, along with wellness and lifestyle enrichment topics relating to cooking, nutrition, fitness and special needs. His days are spent teaching at top-notch culinary schools, designing custom wellness programs for corporate clients, health clubs and wellness clinics, facilitating interactive workshops, and is currently working on his first book.
$150 per person - Request space availability
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10:00am - 2:30pm
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Pastry Basics - Petit Fours (Bite-Sized Desserts)
With Chef Alex Trouan
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Traditionally Petit Fours were a way for the Pastry Chef to bake off scraps and left-overs while the oven was cooling down at the end of a days baking. While petit four can refer to any bite-sized sweet presented at the end of a meal, they're usually tiny, beautifully iced cakes. With a seemingly infinite variety of shapes, flavors and decoration, you can dress these little cakes up for a tea party, a bridal shower, an elegant luncheon, or an after dinner party treat. In this class you will learn to make Mini-Tartlets, French Macaroons, Opera Cake, Layered Cakes, Pastry Dough, Almond Cream, Sponge Cake, Butter Cream and more. You will make up to a dozen different styles to create up to 50 of your own little masterpieces to take home and enjoy. Chef Alex is a full-time instructor at PCI. He was born and raised in France where he began his career in the Pastry Arts over 20 years ago. He has worked in top pastry shops both in France and in the USA where he has been living and teaching for more than 5 years. Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.
$100 per person - Request space availability
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Saturday August 8
10:00am - 2:30pm
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Basic Culinary Skills III
With Chef Peter Maguire
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The culmination of a three part series where we work on more advanced cooking techniques such as: En paillote, en
croute, plate presentations, garnishing, side dishes as well as food and wine pairing. Menu and Recipes for French Onion Soup, Seeared Scallop, Cauliflower Puree, Raosted Beet Salad, Beef Wellington, Mushroom Duxelles, Sauteed Brocollini, Marchand de Vin Sauce, Bernaise Sauce, Apple and Nectarine Tartlette with Streusel Topping, Creme Anglaise and Caramel Sauce. Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as ice carving. You can receive a 10% discount on the Skills Classes if you sign up for all three at the same time.
See Basic Culinary Skills Part I
See Basic Culinary Skills Part II
$150 per person - Request space availability
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10:00am - 2:30pm
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Summer Italian Pastas
With Chef Jeremy MacVeigh
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This class will explore some of Italy's lighter offerings with pasta. We will learn how to make fresh pasta in different shapes and colors as well as stuffed pastas. In addition to making pasta the class will also focus on making sauces and other accompaniments to yield pastas that reap the benefits of summer's bounty. Learn to make quick sauces, how best to include fresh vegetables and what proteins pair up best with lighter pastas. Chef Jeremy is a fulltime instructor at PCI and has recently published a cooking text called "International Cuisine".
$150 per person - Request space availability
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12:30pm - 2:30pm
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Wine Basics - Pairing with Food
With Certified Sommelier Dave Eriksen
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Learn how the pros do it as well as some basic techniques that you can use everyday at home. We will start with introduction into the characteristics of wine that we look to pair with, as well as the anatomy of the palate and ol'factory (sense of smell). You will learn the Old Rules of pairing vs. New Rules and why certain flavors go well with each other, and why others don't. We will touch on some classic pairing as well as discuss what you might pair with your favorite dishes at home. You will taste six common food flavors (samples) against six wines with specifically different attributes. There will be plenty of time for Q&A as well. Make sure to have a bite to eat before class. Dave Eriksen has worked in the wine industry locally and in Monterey for the last 8 years and after managing restaurants in the bay area as well as Pebble Beach he is now teaching a wine foundations course at PCI. He is a humorous and dynamic instructor sure to make everyone comfortable and more confident in wine decisions after the class.
$50 per person - Request space availability
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10:00am - 2:30pm
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Basic French Pastries - Pate a Choux
With Chef Anne Baldzikowski
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Everybody loves a good cream puff, but did you know that this French pastry is incredibly easy to create. In this Hands-on class, let Chef Anne demystify the process of making pate choux in this hands-on course that features both sweet and savory delights! You will learn the secrets to making the classic Puff Pastry Dough, as well as the Pastry Cream to make your own Cream Puffs, Eclairs, & Profiteroles. You will make a bunch of goodies to take home and enjoy with your family and friends. Chef Anne has been in the culinary and pastry field for over 20 years and specializes in teaching the art of baking delectable pastries and designing beautiful cakes and chocolates. Bring a snack or bag lunch to balance out all of the good sweets you will be enjoying in class.
$100 per person - Request space availability
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We can design custom classes for groups of up to 15 people.
Bring your office, family, or friends to a private customized class.
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