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PJ’s classes at the Cookhouse are unique because he blends cooking skills with science in a way that is both approachable and informative for cooks at all levels, from novice to highly experienced. Because of this, guests in his classes always leave with great new recipes, but also with practical and concrete ways to improve their cooking.
In this class, you’ll learn four weeknight meals that are delicious, quick, and can be prepared using boxed pasta from your pantry. Think of this class as an opportunity to refine your cooking skills using a dash of useful science, learning four meals that are fast enough to feed your family on a Tuesday night.
After cooking in restaurants for 8 years, PJ earned his PhD in organic chemistry; he is currently Professor of Chemistry at Seattle University. His popular cooking classes always merge his cooking experience with his teaching talents and science knowledge. I am thrilled to have PJ back to the Farm for this class where he will walk us through these dishes:
Pasta with lemon and mascarpone; imagine an alfredo sauce that’s ethereal, rather than heavy
Pasta with caviar in a white wine-butter sauce, a special dish that is shockingly easy to make; perfect for a date-night-at-home and a glass of champagne
Pasta with salsa di noci, a hearty walnut sauce from the Ligurian coast
Pasta alla carbonara, a Roman classic that combines guanciale, egg yolks, pecorino romano, and black pepper to porky-rich-cheesy perfection
Vanilla-poached rhubarb gelato with salted earl grey caramel
PJ’s classes at the Cookhouse are unique because he blends cooking skills with science in a way that is both approachable and informative for cooks at all levels, from novice to highly experienced. Because of this, guests in his classes always leave with great new recipes, but also with practical and concrete ways to improve their cooking.
In this class, you’ll learn four weeknight meals that are delicious, quick, and can be prepared using boxed pasta from your pantry. Think of this class as an opportunity to refine your cooking skills using a dash of useful science, learning four meals that are fast enough to feed your family on a Tuesday night.
After cooking in restaurants for 8 years, PJ earned his PhD in organic chemistry; he is currently Professor of Chemistry at Seattle University. His popular cooking classes always merge his cooking experience with his teaching talents and science knowledge. I am thrilled to have PJ back to the Farm for this class where he will walk us through these dishes:
Pasta with lemon and mascarpone; imagine an alfredo sauce that’s ethereal, rather than heavy
Pasta with caviar in a white wine-butter sauce, a special dish that is shockingly easy to make; perfect for a date-night-at-home and a glass of champagne
Pasta with salsa di noci, a hearty walnut sauce from the Ligurian coast
Pasta alla carbonara, a Roman classic that combines guanciale, egg yolks, pecorino romano, and black pepper to porky-rich-cheesy perfection
Vanilla-poached rhubarb gelato with salted earl grey caramel