Kids In the Kitchen
Guys in Aprons
A 3 Part Beginner Cooking Series for Men with Barry "CB" Martin
Barry "CB" Martin is publisher/co-writer of a new series of e-booklets called "Guys in Aprons - Guide to Cooking" developed for men of all ages, and now he brings this original series to BSC! You'll learn to master the basic cooking methods and techniques needed to prepare a varied menu for everyday
dining. Become the gourmet cook you were always meant to be! welcometothecookout.com/
Each class is $45
- The final class is Saturday, May 17th, 9:00-11:30am - Part 3 page link
Pan-Seared Cod with Sun-Dried Tomato, Garlic, Lemon and Caper Sauce, Savory Brown Rice and Quinoa Pilaf and Roasted Cauliflower with Cheese.
An Easter Brunch Menu with
Phoebe's Pastry Cafe
Monday, April 14th, 6:00-8:30pm
Instructor: Chef Phoebe Martinson, Pastry Chef and Owner Phoebe's Pastry Cafe, Olympia
Tucked away on Olympia's west side, nestled in a Cooper Point Road business park, is Phoebe's Pastry Cafe, a breakfast and lunchtime gem. After numerous student requests, Phoebe joins us at BSC to share her culinary expertise. She's sharing a lovely Easter brunch menu that includes: German Apricot French Toast with Sour Cream, Caramelized Onion & Mushroom Hash Browns, Smoked Ham & Gruyere Frittata and perfect Napoleons for a sweet finish. Come and see what makes Phoebe's so special! https://www.facebook.com/PhoebesPastryCafe
Complementary Mimosa Pairing, Guest Chef.
Culinary Adventures from A Curbside Kitchen
Tuesday, May 27th, 6:00-8:30pm page link
Chef Angela Isaacson and Chef Ian Shulman, proprietors of All Fed Up, A Curbside Kitchen, Olympia. Before their exciting adventure with All Fed Up, A Curbside Kitchen, which opened in Olympia in 2012, Chefs Ian and Angela attended Portland's Le Cordon Bleu, each graduating with a 4.0 GPA. Ian worked with Executive Chef Anne Barnett at Portland's Veritable Quandry amongst other well-known restaurants. Angela joined Executive Chef Jerry Traunfeld at The Herbfarm restaurant and also earned a level one sommelier accolade from the Court of Master Sommeliers.
They'll talk about their remarkable experiences in the restaurant business and demonstrate how to wow your own guests with an amazing spring dinner menu: Spot Prawns with Citrus-Herb Sauce, Asparagus, Morel, and Fiddlehead Fern Risotto, Slow Roasted Salmon with Spring Herb Beurre Blanc and Pea Shoots and Vanilla Souffle with Creme Anglaise. www.allfedupcurbsidekitchen.com