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Culinary Demo Videos

I thought I’d dig up all the videos I could find of us on Youtube and post them all in one location for you to peruse at your leisure! We are hysterical not only in person but embarrassingly so on video so these of course are entertaining as well as informative. Enjoy and please feel free to ask us your food questions! 


How to cut an onion 

Chef Casady’s Turducken

Profile of a Culinary Educator-Melinda

A Kitchen Knife a Basic Primer

Braised Lamb with Hazelnut Nectar 

Extreme Cuisine with Drew Carney

Susana on Good Day Oregon

Facebook Videos! Chicken Liver Mousse

PCW’s Twas the Night Before Christmas

Twas the night before Christmas and we were all reading Dickens

Not a creature was stirring except Kevin the chicken

The bacon stockings were hung by the chimney so careful,

Each owner hoping that St. Nick would leave them a truffle.


The plums were all nestled in sugar and rum,

While tortes, and salted caramels made us all feel numb.

And my partner and I in my organic hand crocheted cap,

Had just settled down for a long winter’s nap.


When out in the pesticide free garden arose such a clatter,

I sprang from the bed to see what was a matter.

Away to the window I flew like a flash,

Tripping over the yoga mat as I made my mad dash.


The moon shining golden like butter on rib eye steak,

Brought light through jars of chutney we make.

When, what to my wondering eyes should I see,

But at least fifty Santas standing in the community garden’s snap peas.


Carrying rakes, and hoes and wearing cute garden clogs,

One on a ipad in the midst of a blog.

Another in charge with smile on his face,

Hushed the crowd, looking for peace.


“Now you and you”, he pointed around,

We need to get these seeds into the ground.

We’ll protect them with magic until they’re ready for spring,

And then people in town will eat like a king!


Eggplants and peppers, kale and chard,

Lettuce, and beans, we’ll use every square yard!

Raspberries and tomatoes that are only the best din,

When they’re eaten in season juice that runs down your chin.


A Santa in back her hand bounced in the air,

“But what if they don’t cook or sadly don’t care?”

The Santa in charge with a twinkle in his eye,

Said, “We’ll teach them our passion, one person at a time.”


We’ll show them the fabulousness of garlic and thyme,

Of cilantro and coconut, peanuts and lime.

The awe of vegetable cooked just so,

Will bring them back to the kitchens they know.


Young or old we’ll teach them the magic,

Of tenderloin stuffed with blue cheese, shrooms and cabbage.

Each person will learn how to wield the knife,

And families will cook together every night.


As the country’s health travels down a better path,

There will be money for English, Science and Math.

We’ll go back to invention and creation of things,

Think of it only from learning to cook instead of “fries with that please”.


There was a whispered cheer from the crowd and a bustle of motion,

And I slipped away from the window filled with emotion.

Before I slipped back in bed I typed into my calendar,

Reminder “Garden Party/Cooking Class” in early September.


They slipped away before morning and left only neat rows,

Of what soon will be meals for who only knows.

Food for the body, and the soul in each bite!

We are wishing you a Merry Christmas and to all a good night!


Do Mushroom Soak Up Water When You Wash Them? Culinary Mythbusters 2

The second question we tackled was a question we get a lot at the shop, “I heard that I wasn’t supposed to wash mushrooms because they soak up water”. This of course is usually followed by an explanation that they are not interested in eating “mushroom growing material” or poop. We gotcha. 

Continue reading Do Mushroom Soak Up Water When You Wash Them? Culinary Mythbusters 2

Culinary Mythbusting #1 A Souffle

Many times people look at things like soufflés and think there is a mystery and that they are too intimidating to master themselves. We are here to change that with as many things as possible. 

We’ve all heard about banging oven doors, cupboards, yelling in the house, or yes the dog farts in the other room and the soufflé crashes ruining a beautiful dessert or breakfast. 

First of all the leavening for soufflé, or what gives it it’s lift is air and steam. That’s not unusual, things like puff dough and croissants also have the use of steam that is created when the butter starts to melt. What makes this notoriously less stable Continue reading Culinary Mythbusting #1 A Souffle

Beautiful Edibles In Your Yard

Did you know that you might have gorgeous edible flowers right in your yard? Some of these beautiful flowers add an amazing garnish or flavor to dishes and will make you the hit of the outdoor and indoor parties this summer.   

The columbine is one of my favorite edible flowers. While many flowers are gorgeous they are sometimes bitter. The very base of the flower petal has a little ball on the end that tastes like honey. It truly is amazing. 


The allium flower is of course from the onion family. These gorgeous mini flowers on this giant ball have just a hint of chive flavor and also a surprising sweetness. Sprinkle them on your next salad and wow your friends. 







All the flowers that your collard greens, chard and broccoli are edible and lovingly retain the flavors of the plant they come from. So if you are letting your plants go to seed pull some of the flowers and saute them for veggy side dish. 



Some of these flowers might just be too pretty to eat. But it’s true fuchsias make a bright splash to any salad or dessert. These gorgeous flowers come in all shapes sizes and colors and if you are lucky to have them around you can look as well as eat! 

We know many of the wonderful things that lavender flavors from creme brulee to tea to shortbread cookies. While eating an entire flower may be a little overwhelming all of the cute little buds that come off of the large flower are a little more palatable. Stir them into sugar for lavender sugar. Use the whole flower and stem to smoke pork! 


Pansy is still a favorite walking snack these cuties have a slightly tannic quality but in general are pretty mild. This makes them an excellent garnish for something that has delicate flavor. Of course these also come in a bazillion colors and sizes so you can pick and choose or mix it up to make for a really colorful dish. 




While some people will tell you that roses are bitter, we know better! The people of the City of Roses know that there are more roses then colors in the rainbow and guess what they all have different flavors. While some, yes, may be bitter (but still totally edible) other have a wonderful floral quality without the bitterness and some are just plain sweet and taste of peaches. If you have roses in your yard give em a try, if you like them awesome it’s a bonus! 




That’s right, fun to play with AND you can eat them. It’s great to have flowers with a shape like this that will stand up and take notice on your plate. How great is it to once again have a huge variety of colors to play with?! 



Have fun in the spring and add a splash of color to your food! Other flowers that are edible are nasturtiums, squash blossoms, many herb flowers, chrysanthemums , carnations, bachelor buttons, marigolds and peonies! Things to keep in mind, don’t just stuff your face with random flowers, they aren’t all edible. Think about it in terms of your produce, if it’s been sprayed with a bunch of pesticides just enjoy the visual aspects, only eat it if you know where it comes from or how it’s been growing.  And if you have pets? Well eat the ones that are high off the ground. Enjoy your spring!! 

How to Store Your Fruits and Veggies

             How do I make those veggies last as long as possible in my refrigerator? If you are the person that tries to do the majority of your shopping all at once instead of running to the store everyday (which causes us to spend more), or are trying to incorporate more veggies in the diet, you’ve probably run into the problem of soggy, moldy, limp or browned masses in the bottom of the crisper.

            Continue reading How to Store Your Fruits and Veggies

Candied Fennel: From bulb to fonds

So many people ask me for this recipe that I thought it was about time I put the recipe down on paper. Ok well this isn’t paper but you know what I mean. For all of you that love the candied fennel stems I hand out in class here’s to you!

Fennel stems sliced 1/4″ thick or thinner

 Syrup (1 part sugar 1 part water) -enough to submerge the stems 

Granulated Sugar


Bring the simple syrup to a boil add the stems, simmer for about 1 min or less if they are thinner, you still want them to have a little crunch. 

Strain off the stems and save the simple syrup, use it in your coffee or to soak your cake in, or to make fruit sauces, or your favorite cocktail. You get my meaning here? It’s still very useful after it’s done it’s job for the fennel!

Lay the fennel out on a sheet pan and leave out at room temperature until it’s dry but still tacky, it may take a couple of days. While it’s still tacky toss it in granulated sugar to get that sugary coating. By the way it’s going to stick to your sheet tray. Scrape it off with a spatula.

If you are impatient you can dry it in the oven at the lowest setting. It will change the color a bit but will taste all the same. 

Serve on salads, panna cotta, munch as a snack, try it in a scone go crazy and enjoy! 






Baked Kale Yumminess

If you have partaken in our Knife Techniques class, you know that I have mentioned that you need to love your braising greens! We are deep into braising green season and if you are trying to eat locally and seasonally you better learn to like your greens. So here is a little help that Baked Kale dish that I’ve told some of you about. 

Continue reading Baked Kale Yumminess

The Classes are here through March! And new stuff too!

Hey! The new calendar is out for our classes all the way through March. I’m not going to reiterate the whole list here but I do want to draw your attention to a few new listings that we have. And yes we kept a close list of all of the classes that you were requesting and tried to fit in every one. 

Spring break is coming up in a few months believe it or not, and if you are looking for an activity for your kids to do during that week, we’ve got the place for you! We are going to offer a Kids Camp and a Teen Camp during the last week of March. Kids Camp will be from 9-11am for ages 8-11 years old. Teen Camp will be from noon-3pm for 12-18 year olds. You can purchase single days or the whole week for a steal! All the young people will be learning Knife Techniques, Sauce Making, Principles of Cooking, International and Desserts! If your kids came to camp over the summer, we are going to have new things for them to be learning! It’s an absolute blast and kids will be learning life long skills to boot! 

We have a couple of Wine classes, a Wines and Cuisine of Spain and a Wines of Cuisine of France class, it’s going to feature a Continue reading The Classes are here through March! And new stuff too!