In the Kitchen
Kids In the Kitchen
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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! Call (360) 754-1448 for information and to register.
Featured Classes and Events....
Click page links for details!
Thursday, May 24th, 6:00-8:30 pm
Marv’s Marvlus BBQ Returns!
Instructors: Lance Anderson and Chris Murphy
Around since 1994, Marv’s knows how to smoke meat! If you’ve ever thought about learning the secrets of slow cooking on the grill and smoking your own food at home, now is your chance! Lance and Chris, owners of Marv’s Catering return to BSC to demonstrate the process with an enticing menu that begins with Texas Rockets, half a jalapeno stuffed with a cream cheese mixture and a Little Smokie, then wrapped in a slice of bacon and smoked. They’ll demonstrate their techniques on their large commercial smoker, cooking up Smoked Tri-Tip Beef and St. Louis Style Ribs, with Marv's Famous Baked Beans and Marv’s Coleslaw as the delicious sides. You’ll soon be impressing friends and family with your own smoking techniques! Complementary beer pairing. page link
Monday, June 11th, 6:00-8:30 pm
Everybody Loves Xinh!
Instructor: Chef Xinh Dwelley
Everybody loves Xinh, including BSC! Yes, she’s back with a menu of her favorite specialties. Enjoy an evening of amazing food and laughter as Xinh teaches you to make her versions of the classics including, Fresh Spring Rolls, Vietnamese-Style Chicken Yellow Curry, with sweet potatoes, peanuts and coconut milk, served with rice, and something new, Turkey Eggrolls, fried to perfection and served with a special dipping sauce. You won’t want to miss this opportunity to see Xinh in action!
Guest Chef ~ sComplementary wine pairing
Join us this summer as we feature local establishments...
Monday, June 18, 6:00-8:30 pm
Peace, Love & Raw - A Hands-On Class
Instructor: Nicole Heart, owner and chef, Peace, Love and Raw, Olympia & Rocket Raw, Capital Mall
Nicole Heart, owner and chef, Peace, Love and Raw, Olympia & Rocket Raw, Capital Mall Peace, Love, & Raw located in downtown Olympia takes organically grown plant-based whole foods and transforms them into delicious and nutritious juices, smoothies, and raw food versions of classic entrees and desserts! Join owner Nicole as she visits BSC for the first time and offers expert instruction in making some of their favorite menu items. Craft your own Sushi Rolls, stuffed with avocado, carrot, cucumber, celery, kraut, red pepper and chickpea miso, followed by easy-to-whip-up Miso Soup, and then on to “Fried” Forbidden Black Rice, chock full of almond butter, coconut, red bell pepper, fruit and more! You’ll also learn to make their popular Cheezecake, in a surprise flavor, for dessert. If you’ve ever been curious about the raw food movement, this class is your chance to explore this healthy way of eating! page link
Saturday, June 30, 6:00-8:30 pm
3 Magnets Beer Dinner
Instructors: Chef Frank Magana andDave Agee, brewer, 3 Magnets Brewing Co.
and Pub House, Olympia
Three Magnets Brewing Company was started in 2014 by Sara and Nathan Reilly, who have been a part of the downtown Olympia restaurant community since 2005. The brewery has won many awards in the few short years they’ve been open, and they’ve quickly become a Pacific Northwest favorite! Join brewer Dave Agee and Pub House Chef Frank Magana for a five-course dinner paired with 3 Magnet beers. The first course is Grape Leaf-Wrapped Basil-Crusted Chevre with Roasted Garlic Oil, served with warm baguette paired with Hazy Single NW Style IPA, and the second course is Pozole Verde, a Mexican hominy soup, matched with a Malty Brown Ale. Summer Panzanella, with coconut oil croutons, mixed field greens, summer vegetables, and ginger-Thai basil-white balsamic vinaigrette is ideal with Chef's Choice #2, Thai Basil-Ginger Coconut Water Kolsch. The main course, Stout-Braised Flat Iron Steak, with Mushroom Risotto Cake and Grilled Asparagus is paired with Juicy Double India Pale Ale. Dessert is a Farmhouse Ale Sabayon with Fresh Berries and Pound cake, accompanied by Helsing Junction Farmhouse Ale. Don’t miss this very special event! page link
Wednesday, July 18, 6:00-8:30 pm
Southern BBQ with Beau Legs
Instructor: Chef Germaine Harris, Beau Legs Restaurant, Lacey
Tucked away in Hawks Prairie, popular, family-owned Beau Legs Fish and Chips has been serving up some wonderful, classic Cajun, Creole and soul-food specialties for the past eight years. Beau Legs’ Chef Germaine returns to BSC to share his love of Southern barbecue out on the deck! He’ll divulge his techniques for slow-cooking Smoked St. Louis Style Ribs and then demonstrate how to make Beau Legs Baked Beans, Baby Red Potato Salad, and buttery Corn on the Cob as accompaniments to the barbecue. It’s a “southern” night to remember! page link
Friday, July 20, 8:00 am-4:00 pm
South Sound Artisan Food and Wine Tour
Instructor: Christine Ciancetta
Join Christine Ciancetta as we visit local South Sound producers to learn more about the faces and places that provide us with fresh produce, dairy, meats and beverages. We depart at 8:15am after you pick up a beverage at Dancing Goats. First stop is Tunawerth Creamery, producers of cheeses, milk, cream and yogurt, for a tour & cash purchases. From there we will stop in at Colvin Ranch, a 3rd-generation family-owned grass-fed cattle operation and go for a hayride, then it’s on to Helsing Junction Farm, a women-owned certified organic farm. Lunch follows in downtown Olympia at Our Table restaurant, where Christine and Chef Mike Holbein will choose a locally-sourced menu featuring products from our tour. After we head to Lacey to enjoy samples of Stottle Wine and Salish Sea Organic Liqueurs. page link
All participants must be 21 years of age and tasting fees are included in the price of tour.
This day package includes:
- A morning travel beverage
- Round trip transportation from Bayview Thriftway
- Lunch at Our Table in Downtown Olympia
- Stops and samples at Tunawerth Creamery, Colvin Ranch, Helsing Junction Farm, Stottle Winery and Salish Sea Organic Liqueurs!
Wednesday, August 8, 6:00-8:30 pm
Hello, Octapas Cafe!
Instructor: Chef Richard Mullins, Octapas Cafe, Olympia
There’s a new restaurant in town! Octapas Cafe is open for breakfast, lunch and dinner and will also be a late-night destination for good food served on small plates, similar to Spanish tapas. Join Chef Rick when he visits BSC to share his passion for locally sourced, delicious food. His menu features café favorites such as Creole Shrimp, pan-blackened gulf shrimp with cilantro aioli and organic greens, and Pan-Roasted Cauliflower, cauliflower steak with curry seasoning and chimichurri. He also includes some of his personal favorites that aren’t on the menu yet, Spanish Tortilla, a traditional potato, onion and egg dish, and Open-Faced Crab Empanada, an irresistible treat, perfect for entertaining! page link
Saturday, August 18, 6:00-8:30 pm
Beer and Bites on the Deck with Top Rung Brewery -
A BSC 15-Year Anniversary Party!
Instructors: Patrick LaValla, Ambassador of Beer, Top Rung Brewery, Lacey; Barb Agee and Leanne Willard, your chefs for the evening.
Top Rung Brewing is a 10-barrel production brewery located in the Hawks Prairie area of Lacey. Casey Sobol and Jason Stoltz started the brewery and are also full-time fire fighters, hence the name “Top Rung.” Join Patrick LaValla, Top Rung Ambassador of Beer, and Barb & Leanne, your chefs for the evening, for a fun-filled evening celebrating Bayview School of Cooking’s 15-year anniversary! It’ll be a full dinner of “bites” starting with Grilled Chili-Lime Beer Shrimp paired with Lacey Lager and Grilled Lemon Plank Salmon matched with Prying Irons IPA. Grilled Beer Cheese-Stuffed, Bacon-Wrapped Jalapenos are accompanied by Shift Trade IPA, and Beef Picadillo Sliders are served with Three-Sixty Red. My Dog Scout Stout pairs perfectly with Grilled Beer and Brown Sugar Wings, while Mini Stout Cheesecakes with Beer Caramel Sauce served with Russian Imperial Stout is the amazing finish to the evening! page link
Saturday, July 21, 6:00-8:30 pm
Sterling Vineyards Summer Wine Dinner
Instructors: Ben Clark, Sterling Vineyards Distributor, and a Sterling Vineyard Representative and Barb Agee and Leanne Willard, your chefs for the evening
Founded in 1964 by Peter Newton, Sterling Vineyards is one of the landmark wineries of Napa Valley. It enjoys a rich heritage, including groundbreaking wines, diverse vineyards, and a historical winery with stunning architecture. Believing that each of their wines should express true varietal character, their results have exceptional quality that shines with intriguing
complexity. Join Sterling distributor Ben Clark, and a representative from Sterling Vineyards for an informative evening of fine wine paired with wonderful food! For starters, enjoy Sauvignon Blanc-Steamed Mussels with Garlic Toasts alongside Sterling Sauvignon Blanc, and Chilled Chardonnay-Braised Calamari Pasta served with Sterling Chardonnay. Sterling Rosé is paired with Balsamic Watermelon Feta Salad, and the main course, Grilled Salmon with Tomato, Olive and Caper Sauce served with Lemon Orzo meets it’s match with Sterling Cabernet Sauvignon. For the grand finale, Sterling Meritage (red blend) is paired with Dark Chocolate-Fresh Cherry Decadence! Truly and evening to remember! page link