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BSC News!


February 2016 ~ March 2016 ~ April 2016 ~ May 2016
Complete Spring 2016 Brochure pdf document - download free Adobe Acrobat Reader
Call (360) 754-1448 to register for classes!



April 2016



BSC Kids Culinary Arts Program Saturday, April 2nd, 9-11:30 am

BSC Kids Culinary Arts - Ages 5-8: Bountiful Brunch

Instructor: Caroline Willard

This age-appropriate program is designed to provide a fun and safe environment where children can learn cooking skills as well as promote an appreciation for new and different foods. Join BSC Kids Culinary Arts Program Director, Caroline Willard, as she presents Saturday Hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! Call (360) 754-1448 to register!

There are many occasions to celebrate with a brunch in the springtime! Join Caroline and her assistants in the BSC kitchen as they whip up the perfectly easy dishes to serve in the morning. You’ll be making Springtime Quiche, Simple Scones served with jam, and a bright Tropical Fruit Salad with Honey and Lime. Sparkling Orange Fizz is the festive drink of choice!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
$30


BSC Kids Culinary Arts Program Saturday, April 2nd, 1-3:30 pm

BSC Kids Culinary Arts - Ages 9 - 13: A Spring Brunch

Instructor: Caroline Willard

This age-appropriate program is designed to provide a fun and safe environment where children can learn cooking skills as well as promote an appreciation for new and different foods. Join BSC Kids Culinary Arts Program Director, Caroline Willard, as she presents Saturday Hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! Call (360) 754-1448 to register!

There are so many reasons for a brunch in the springtime—maybe a birthday, or Easter, or Mother’s Day, or a graduation, or just because it’s spring! Caroline will be in the BSC kitchen helping you to make the best dishes for an easy brunch, including Springtime Quiche, Homemade Chicken-Apple Sausage Patties, Simple Scones to serve with jam, and Tropical Fruit Salad with Honey and Lime. Sparkling Orange Fizz is the festive drink of choice!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
$35


moved to: Monday, April 21st, 6:00-8:30 pm
(class is postponed to Thursday, April 21st)
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
Complementary Beer ServedComplementary Beer Served
$45


Thursday, April 5th, 6:00-9:00 pm
(please note class time difference)

Passage Through India

Instructor: Mitra Mohandessi

No need to travel to India to enjoy an authentic, delicious home-cooked Indian meal! Join Mitra as she explores the variety of spices and herbs used in Indian foods and how they are incorporated in different dishes. Learn to make favorite foods from all over the country including, Sweet and Sour Raita , a honey-sweetened yogurt and mint sauce, the perfect accompaniment with any type of dahl, rice or meat, Vankaya Gasagasala Kura, an exotic dish of pan-roasted eggplant curry in white poppy seed and tangy tamarind sauce from the Andhra Coastal Region, Rogan Josh, the signature Kashmiri dish of succulent lamb in red curry sauce served with Rose-Scented Polov, saffron basmati rice blended and cooked with cardamom, rose powder and pistachios, and Punjabi Murgh Makhani, chunks of chicken in smooth, creamy yellow curry sauce. Complete your “journey” with a perfectly prepared cup of Masala Chai, Assam tea brewed in milk and spices.
Complementary Wine ServedComplementary Wine Served
$45


Thursday, April 7th, 9-11:00 am & repeated 1-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Got Ham?

Instructor: Barb Agee

This winter Barb Agee, long-time instructor and assistant at BSC and veritable fountain of information, is “In the Kitchen” putting her own delightful spin on this free and informative monthly event. Join Barb for new recipes, product sample tastes, and free coffee or tea, compliments of Bayview. Unless otherwise noted, this event falls on the 1st Thursday of every month

What to do with your left-over ham? Barb has all the answers! In class she’ll show you how to make a Ham and Leek Tart, with a cheese-walnut crust and Ham and Pea Salad with Lemon Yogurt Dressing. You’ll also take home recipes for Ham and Artichoke Turnovers, made with crescent rolls, and Spaghetti and Ham with a Creamy Corn Sauce.**
FREE


Sunday, April 10th, 1:00-3:30 pm And...now for something new and different!

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!
Hands-On Teen ClassHands-On Teen Class
$40


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
Complementary Wine ServedComplementary Wine Served Hands-On Adult ClassHands On-Adult Class
$55


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. Pike Brewing Company Website

The evening is capped off with a Pike Brewing Company sponsored raffle for a $100 gift certificate to their own Pike Pub!
$75 per person


Tuesday, April 19th, 6:00-8:30 pm I Love Thai Cooking!

Pranee’s Hometown of Phuket - A Thai Culinary Experience

Instructor: Pranee Khruasanit Halverson

Join Pranee as she celebrates her hometown cuisine! UNESCO (United Nations Educational, Scientific and Cultural Organization) recently dubbed Phuket Island the fifth “City of Gastronomy”. She’ll share tales of growing up on this island that’s rich in history and unique cuisine, and, with her inimitable teaching and recipe style, you can be assured that you can duplicate these dishes at home. Her scrumptious 5-course menu starts with an appetizer of Bua Tord, shrimp tempura on Green Chapoo Leaf with Pranee’s mother’s Spicy Dipping Sauce. The soup course is Jub Chai, mixed vegetable soup, and the noodle course is Mee Hunt, stir-fried thin rice noodles served with Choy Sum, pork rib soup. The curry course is Gaeng Poo, a crab curry with coconut milk, crab meat and finely shredded Kaffir Lime Leaf, served with steamed jasmine rice, and for dessert, Pranee’s the-day-before-the-wedding dessert, Khanom Saku, sticky rice Mochi ball with melted palm sugar filling, served with fresh grated coconut. Don’t miss out on this special event! I Love Thai Cooking!
Complementary Wine ServedComplementary Wine Served
$75


Wednesday, April 20th, 6:00-8:30 pm

Easy & Elegant Mother’s Day Brunch - A Hands-On Class

Instructors: Irene Schade and Julie Schade Murray

A mom and daughter duo, Irene and Julie have come up with the perfect, doable, and delicious brunch for your Mother’s Day celebration! Spend a delightful evening of hands-on instruction as you make Ginger Peach Sangria and take home their “one of a kind” simple syrup for your own use. Then you’ll make a fresh and flavorful Honey Roasted Beet and Goat Cheese Arugula Salad as a starter. An elegant Baked Salmon Roll with Celery and Pea Sauce and a Super Quick Quiche that looks and tastes as if you’ve baked for hours are the two main dishes. For a delicate touch, dessert is Mini Lemon Curd and Berry Tarts that are so tasty, you'll want more than one. Just for fun, Irene and Julie will show you how to make a simple table decoration!
Complementary Wine ServedComplementary Wine Served Hands-On Adult ClassHands-On Adult Class
$50


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
Complementary Beer ServedComplementary Beer Served
$45


Thursday, April 28th, 6:00-8:30 pm

Schnitzel with Noodles

Instructor: Gisela Parsons

Back by popular demand, Gisela brings more culinary “favorite things” from her homeland Germany. She’ll start with Flädlesuppe, strips of thick crepe in a bowl of steaming beef broth, but the main event is the schnitzel! Gisela will present three types of unbreaded schnitzel (thin slices of pork): Jägerschnitzel, hunter’s style with mushrooms, Rahmschnitzel, with a cream sauce, and Paprikaschnitzel, with sautéed bell peppers. All three are served with handmade Spätzle noodles for a classic German supper. Gefüllte Pfannkuchen mit Marmelade, thick crepes dusted with powdered sugar and filled with fruit jelly is the sweet ending for evening.
Complementary Wine ServedComplementary Wine Served
$45





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