In the Kitchen
Kids In the Kitchen
Click to get
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!
Celebrate Oktoberfest at Bayview!
Friday, September 29th, 5:00-8:00 pm
Bayview Thriftway celebrates the 207th anniversary of Oktoberfest with a special evening of bier tasting, fun activities and a German Bratwurst dinner available for purchase. Come join the fun!
Tuesday, October 17th, 6:00-8:30 pm
Essential Techniques of Authentic Chinese Stir-Fry
Instructor: Kian Lam Kho, author of Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking
Published in 2015, Phoenix Claws and Jade Trees has received the IACP Julia Child first Book Award and many other accolades. No wonder-this beautiful cookbook offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. Join author and culinary expert Kian Lam Kho for a very special evening as he demonstrates how to make authentic Chinese stir-fry dishes. Learn how to select and season a wok, develop good knife skills, identify a wide variety of Chinese vegetables, and match them with different meats and sauces. He’ll use three different stir-fry techniques to show you how to make Stir-Fried Beef with Black Pepper, Kung Pao Chicken, Stir-Fried Pea Shoots, and Chinese Sausage Fried Rice. Complementary wine pairing.
Wednesday, October 18th, 6:00-8:30 pm
Essential Techniques of Authentic Chinese Dumplings
Instructor: Kian Lam Kho, author of Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking.
Kian’s cookbook has received numerous awards and no wonder - it demystifies Chinese home cooking by focusing on the basic cooking methods. If you enjoy eating dumplings or dim sum for lunch or pot stickers for an appetizer, join Kian to learn how to make them at home. In this class, you’ll learn to make four different kinds of dumplings from various regions of China and the techniques for using different types of wrappers to make all sorts of dumplings. Try his Pork Shumai, Cantonese Wontons, Pork and Chive Pot Stickers, and Steamed Shrimp Dumplings. If you love Chinese food, don’t pass this by! Complementary wine pairing.
Saturday, October 21st, 6:00-8:30 pm
Fremont Brewing Rustic Autumn Dinner
Instructors: Charlie Patnoe, Fremont Brewing Liquid Liason with Barb Agee and Leanne Willard, your chefs for the evening.
Fremont Brewing is a family-owned craft brewery founded in 2009 to brew small-batch artisan beers made with the best local ingredients. . . . “Because Beer Matters!” Join Charlie for an informative and delicious event that matches excellent beer with great food. Barb and Leanne pair Warm Smoked Cheese and Pale Ale Sauce served alongside Pretzels with Fremont’s Universal Pale Ale, and a Grilled Romaine Salad with IPA Caesar Dressing with Fremont’s Lush IPA. Fremont’s Bonfire Ale perfectly complements Apple Soup with Crumbled Roquefort and Bacon and Beer-Braised Sausage with Creamy Polenta is wonderful with the Fremont Winter Ale. For dessert, a Chocolate Tart with Cocoa-Stout Whipped Cream is teamed with Dark Star Imperial Oatmeal Stout. This is a delectable evening you won’t want to miss!
Saturday, November 11th, 6:00-8:30 pm
McManis Family Vineyards Harvest Dinner
Instructors: Ben Clark, Vehrs Distributing & McManis Family Vineyards Representative with Barb Agee and Leanne Willard, your chefs for the evening
Family owned and operated since 1990, McManis Family Vineyards now sustainably farms over 2,700 acres of premium wine grapes located throughout the Northern interior of California. Their attention to detail is reflected in their fine, award-winning wines. Ben discusses the winery and the attributes of their varietals, while Barb and Leanne pair them with lovely harvest dishes. You’ll taste Cheesy Citrus Artichoke Dip served with Pinot Grigio, a Warm Goat Cheese and Pear Salad matched with Chardonnay. The winery’s Barbera complements Tomato Soup with Toasted Cheese Croutons and Cabernet Sauvignon is the wine of choice for Roasted Duck Breast with Pecan Purée and Roasted Delicata Squash, Apples and Onions. A delightful Pumpkin Pie Panna Cotta with a taste of McManis Zinfandel is a sweet finish to the meal.
Two Market Tours!
Thursday, October 12th, 8:15 am-4:30 pm
Mitra’s Mediterranean Market Tour
Instructor Guide: Mitra Mohandessi
With Mitra as your guide, tour the Mediterranean Market, a Middle Eastern Market, lunch at the Rumi Restaurant enjoy a visit to a Middle Eastern breads and sweets bakery!
Wednesday, November1st, 8:15 am-4:30 pm
Soitza’s Dio de Los Muertos Market
Instructor Guide: Soitza Devlin
Celebrate Dio de los Muertos (Mexican Day of the Dead) with a trip up to Pike Place Market. Soitza serves as guide to Mexican cheeses, staple items for a well-stocked Mexican pantry and learn about various dried chilies and Mexican pastries and much more then enjoy lunch at La Carta de Oaxaca in Ballard.
Tuesday, November 7th, 6:00-8:30 pm
Instructor: Kim O’Donnell, author of PNW Veg
Kim is a twenty-year veteran of the food world as a chef, journalist, and teacher. Her book, PNW Veg is a celebration of the extraordinary produce, legumes, and grains of our area and serves up 100 plant-forward ways to eat with the seasons. The first Meatless Monday blogger on record, Kim is a known authority on the continuing trend of eating less meat for health and environmental reasons. Join her as she takes you through some of the wonderful recipes from her book including, Roasted Squash Toasts with Spiced Nut Dust paired with The Best Cranberry Juice You've Never Had, Oven-Spiced Carrots and Parsnips with Blue Cheese Yogurt Sauce, Curried Chickpeas and Brussels Sprouts, and for dessert, Pear Sauce Loaf Cake. Complementary wine pairing.