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A Busy BSC Kitchen


BSC offers a tantalizing array of culinary styles and specialized techniques for adults and childrn. In addition to our own team of cooking school instructors, we invite regional chefs, cookbook authors and restaurateurs to instructt many of the classes . We emphasize the fresh flavors from our own Pacific Northwest and other ethnic flavors from around the world including Indian, French, Italian and Asian. Plus we offer speciality multi-course dinners with wine/beer pairings that are a treat to behold. Tour our current list of classes online or download our current brochure (in pdf format) and find your way to delicious culinary surprises!

Click here to view our menu of class choices


Featured Classes and Events....

And...now for something new and different! Sunday, April 11th, 1:00-3:30 pm

Teens in the Kitchen!
A Hands-On Class

Instructor: Caroline Willard

When you’re hungry and you don’t want to go out to eat, sometimes the best solution is to go into the kitchen and cook! What to make? Comfort food, of course! Caroline gives you hands-on instruction on how to make what will surely become your favorites: the very best Homemade Mac and Cheese, a healthy, but irresistibly delicious Greek Barley Salad with Feta, a hearty Beef and Bean Chili, with all the toppings, and Rich Chocolate Brownies that will have your friends asking you to make them again and again! Homemade Ginger Ale is another trick you’ll want to have “up your sleeve.” Grab a friend and learn to cook!
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Complementary Wine ServedComplementary Wine Served Hands-On Adult ClassHands On-Adult Class


Thursday, April 14th, 6:00-8:30 pm

Hands-On Bread Baking for Busy People

Instructor: Adrian J.S. Hale, Editor of Communal Table, an online monthly food newsletter, Portland, Oregon.

Adrian has worked in restaurants, catered weddings and banquets, critiqued restaurants for The Orlando Weekly, and developed food stories for Saveur, Culture, Mix and other publications. She’s designed her hands-on class for modern families who want to add tasty, wholesome bread to their family meal without being tied to the kitchen. She’ll give you a complete overview of the bread baking process so you have a foundation for any bread recipe you encounter, giving you step-by-step instruction for three of her easiest and most flexible bread recipes. You’ll get to take home Freezer Biscuits for breakfast and taste all the breads baked in class, along with local treats to accompany them. Communal Table
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Complementary Wine ServedComplementary Wine Served Hands-On Adult ClassHands On-Adult Class


Saturday, April 16th, 6:00-8:30 pm

The Pike Brewing Dinner Pike Brewing Company

Instructors: Tyler Buckingham, Pike Brewing NW Sales Representative and Barb Agee and Leanne Willard, your chefs for the evening

The Pike Brewing Company is a family owned brewery located in the historic Pike Place Public Market neighborhood. It was founded in 1989 by craft beer pioneers, Charles and Rose Ann Finkel. Suffice it to say, their beers are as unique and full of character as the market they are named after! Join us for an evening of fun, conversation, good food and beer as Tyler and Steve talk brewing and Barb and Leanne cook up spring-inspired dishes for you to enjoy. The menu includes: Assorted Mini Cheese Balls with Artisan Crackers paired with Pike Naughty Nellie, Spring Parsnip and Leek Soup with a Creamy IPA Basil Pesto Sauce Swirl accompanied by Pike IPA, Beer Brined Scallops over Spinach Salad with Bacon-Stout Dressing, enjoyed with Pike Kilt Lifter, Stout Mongolian Beef with Snap Peas and Sticky Rice paired with Pike Extra Stout and for dessert, Rhubarb-Strawberry Pavlova, that goes beautifully with Pike Monk’s Uncle Tripel Ale. page link

The evening is capped off with a Pike Brewing Company sponsored raffle for a $100 gift certificate to their own Pike Pub! Pike Brewing Company Website


BSC Update
Thursday, April 21st, 6:00-8:30 pm OlyKraut!

OlyKraut!

Instructors: Sash Sunday, founding owner of OlyKraut and Leanne Willard, BSC Director

Spend an evening with Sash, founder of OlyKraut as she talks about her local business and the benefits of fermented foods and probiotics. Not only will you get to try all of their products, but Leanne will also be on hand to prepare some amazing dishes using this excellent sauerkraut. We’ll be tasting Sauerkraut Soup with Sausage, Potato-Sauerkraut Fritters, Smoked Pork with Kielbasa, Sauerkraut, and Apple Dumplings, Slow Cooker Reuben Dip, and Smoke and Kale Chip Dip. Come and see why everyone is excited about sauerkraut! OlyKraut
Please note that this class was postponed...previously scheduled for April 4th
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Complementary Beer ServedComplementary Beer Served


Wednesday, May 4th, 6:00-8:30 pm

Our Table - A New Restaurant in Town

Cooking Seasonally, Cooking Local

Instructor: Chef Brad Thompson, Our Table Restaurant, Olympia

Chef Brad, one of the chefs at Olympia’s new restaurant, Our Table (and winner of our first Olympia’s Next Top Chef) believes wholeheartedly in cooking seasonally and locally. In this class he presents a spring menu that includes a first course of Foraged Green Salad with Marinated Mushrooms and Pickled Vegetables, with conversation about local greens and quick-pickling vegetables and a second course of Peach, Lox and Fromage Blanc Bruscetta, with a discussion on making Fromage Blanc at home. His main course is a Mussels Bowl with Leeks, Salami, Tomato, and Pepper Jam, served with fresh Foccacia with conversation about cooking shellfish and baking fresh bread at home. Dessert is a local fruit Clafouti splashed with brandy simple syrup. Our Table
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Complementary wine pairingComplementary wine pairing Guest Chef ClassGuest Chef


Tuesday, May 17th, 6:00-8:30 pm

Oh Honey!

Instructors: Laurie Pyne, President of Olympia Beekeepers Association and BSC’s Barb Agee

Oh Honey!Spend a fascinating evening with Laurie Pyne as she discusses beekeeping, honey and how to insure that honey bee populations are maintained and protected. Not only will she be sampling several types of honey, but Barb Agee will also be on hand to demonstrate how honey can be used in all kinds of dishes. Enjoy her Artichoke, Spinach and Prosciutto Pita Bread with a Spicy Honey Drizzle, Sicilian Orange Salad with Red Onions, with cracked pepper and fresh basil, Honey-Mango Glazed Pork Medallions, Honey Pea Pods, tossed in orange and honey sauce, and Honey-Walnut Walkaways, a lovely dessert with cream cheese and citrus. Olympia Beekeepers Association
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Complementary Wine/Mead ServedComplementary Wine/Mead Served


BSC Update

A Popular Class, Repeated! Tuesday, May 31st, 6:00-8:30 pm

Paris in the Springtime - Everyday French Cooking

Instructor: Chef Emily Moore, owner Emily’s Kitchen

Once again, Chef Emily brings her considerable knowledge of French cooking to BSC and shares a menu that not only is delicious but demonstrates classic French technique. She’ll divulge her secrets to a great Soupe d' Oignons Gratinee, French onion soup baked with croutons and two cheeses. Her Poulee Roti avec Saucisson et Fruits Secs, roast chicken breast stuffed with sausage and dried fruits, with a pan sauce of wine and butter, demonstrates how to make a quick sausage from pork, a panade (bread mixture), eggs and herbs. Emily’s instruction for her to-die-for Souffle au Chocolat avec Gran Marnier et Sauce Caramel, chocolate-Grand Marnier soufflé with caramel sauce, will dissolve any fear you may have about making souffle for yourself! Emily's Kitchen
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Complementary Wine ServedComplementary Wine Served Guest Chef ClassGuest Chef





BSC is located at Bayview Thriftway
516 West Fourth Ave ~ Olympia, WA 98502
Call: (360) 754-1448
Email: director@bayviewschoolofcooking.com