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BSC News!


February 2017 ~ March 2017 ~ April 2017 ~ May 2017
Spring 2017 Brochure pdf document - download free Adobe Acrobat Reader
Call (360) 754-1448 to register for classes!



April 2017

Tuesday, April 4th, 6:00-8:30 pm

Seoul Cooking

Instructor: Chef Toby Kim

Chef Kim grew up learning the traditions of Korean cooking from his mother and grandmother, and this evening he returns to his roots as he demonstrates how to make beloved dishes from Korea. His menu includes Soegogi-Muguk, beef and Korean radish soup, Seafood and Green Onion Pancake with Soy- Vinegar Dipping Sauce, Chap Ch’ae, Korean sweet potato noodles with beef and vegetables, Doejibulgogi, spicy stir-fired pork belly, OI-Muchim, a spicy cucumber side dish, Kimchi, Steamed Rice, and Hoddeok, sweet pancakes with brown sugar filling for dessert! Come and see why Korean cuisine is all the rage!
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served
$60


Thursday, April 6th, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - A Beautiful Brunch

Instructor: Barb Agee

This spring, 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.

If you’re planning a brunch for Easter or any other spring occasion, let Barb be your inspiration! She’ll prepare a lovely Fanned Apricot Coffee Cake that’s flavored with cheese and an apricot jam filling. You’ll also get to taste Barb’s Asparagus, Ham and Cheese Popovers, drizzled with a spicy herb oil. Other brunch recipes include a Potato, Bacon and Fontina Frittata with red potatoes and chives, and Marinated Asparagus and Radish Salad.
FREE


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

Carrot Cake Cheesecake - A Hands-On Class

Instructor: Jason Montgomery

What could be a better way to finish off Easter dinner than with a Carrot Cake Cheesecake? New to BSC, Chef Jason is graduated from the Western Culinary Institute and trained as a pastry chef. His cheesecake is a spin on a traditional New York style, with a dense, moist organic carrot base. Pecans and infused jasmine tea lend a complex flavor profile to the cake and then the masterpiece is finished off with Citrus Cream Cheese Frosting and Candied Pecans. You’ll get to make and take home the cake in a Mason jar, perfect for gift giving, and you’ll get to enjoy Chef Jason’s creation in class!
Hands-On Adult ClassHands-On Adult Class ~ Complementary prosecco pairingComplementary prosecco pairing
$50


BSC Kids Culinary Arts Program Saturday, April 8th, 9:00-11:30am
(moved to second Saturday to make way for the Bayview Easter Egg Hunt!)

BSC Kids Culinary Arts - Ages 5 to 8: Teatime in the Springtime

Instructor: Caroline Willard

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as 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! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

It’s time for tea! Caroline and her helpers have the best teatime treats for you to make and eat! Learn the recipes for two little sandwiches, Cucumber on White Bread, and Pimento Cheese on Wheat Bread. Other nibbles include Honey-Citrus Fruit Skewers and Raspberry Linzer Cookies. Sit down with your cup of Decaffeinated Tea with Milk and Sugar and enjoy what you’ve made in the kitchen!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$30


BSC Kids Culinary Arts Program Saturday, April 8th, 1:00-3:30 pm
(moved to second Saturday to make way for the Bayview Easter Egg Hunt!)

BSC Kids Culinary Arts - Ages 9 to 13: Time for Tea

Instructor: Caroline Willard

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as 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! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

It’s teatime in the springtime! Prepare a grand tea with Caroline and the BSC assistants as you put together Cucumber Sandwiches on white bread Pimento Cheese Sandwiches on wheat bread. Scones with Clotted Cream and Jam are a must for every tea, along with Honey-Citrus Fruit Skewers, and Raspberry Linzer Cookies. Fill your cup with Decaffeinated Tea with Milk and Sugar, raise your pinky and sip away!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Monday, April 10th, 6:00-8:30 pm
and repeated on Monday, May 22nd, 6:00-8:30 pm

Xinh's Seafood Feast Xinh’s Seafood Feast

Instructor: Xinh Dwelley

Yes, Xinh is back again with yet more seafood treats to share with her fans. She may be retired from her restaurant but she’s still in action! Her menu begins with decadent Bacon-Wrapped Oysters, while Coconut Clams served with French bread, served alongside Asian Sesame-Mussel Noodle Salad is the satisfying main dish. Enjoy an evening full of Xinh's entertaining stories and delicious food!
Complementary wine pairingComplementary wine pairing
$60


Wednesday, April 12th, 6:00-9:00 pm

An Egyptian Celebration of Spring

Instructor: Mitra Mohandessi

Sham Ennisim is an Egyptian national holiday marking the beginning of spring and the season of harvest. It’s a day for all people to come together, gather in public gardens and along the Nile to share food and festivities. Mitra starts the celebration with Marbaa Altyn, an exotic jam of fig, apricot and nuts, served on Aish Bedawi, a flat, wheat Bedouin bread. She’ll then prepare Salata bil Aghnib, a salad of romaine lettuce with grapes and fried feta balls seasoned with orange blossom dressing, Lahma bil Bamya, a tender stew of beef and okra braised in tomatoes and spices, accompanied with Roz bil Shareya, short grain rice and toasted vermicelli in broth. Aswan Date Cookies, semolina cookies filled with date and sweet spices are the sweet Egyptian treat at the end of the evening.
Note the Time for this ClassNote the Time for this Class ~ Complementary wine pairingComplementary wine pairing
$55


Wednesday, April 19th, 6:00-8:30 pm

Encore Ravioli - A Hands On Class

Instructor: Julie Schade Murray

If you ever wanted to make your own ravioli but were daunted by the idea, Julie will give you step-by-step instruction so that you can make this fun, filled pasta at home! Learn to make Butternut Squash and Sage Ravioli, served with Browned Butter Sauce, Mushroom and Mascarpone Ravioli, served with Roasted Garlic Cream Sauce, and Ricotta and Parmesan Cheese Ravioli, served with Sun-Dried Tomato Pesto Sauce. We’ll taste them in class, along with Julie’s Roasted Brussels Sprout Salad, and you’ll get to take some home as well!
Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary wine pairing
$50


Appetizers for Sunny Weather Thursday, April 20th, 6:00-8:30 pm

Appetizers for Sunny Weather

Instructor: Leanne Willard, BSC Director

As the weather gets brighter but you’re still not spending all your time outdoors, your appetite is ready for lighter fare and you’re ready to leave the heavy foods of winter behind. Leanne has some easy appetizers that are perfect for spring and early summer—exactly what you’ve been craving! Her line-up includes Smoky Cauliflower Hummus served with Homemade Pita Chips, crispy Cheesy Sesame Phyllo Bites, Blue Cheese and Bacon Lettuce Boats, Pancetta-Wrapped Asparagus with Citronette, and Deviled Eggs with Pickled Shrimp. Who’s to say that you can’t enjoy these throughout summer and early fall as well?
Complementary wine pairingComplementary wine pairing
$45


Saturday, April 22nd, 6:00-8:30 pm

Thurston Wolfe Wine Dinner Thurston Wolfe Wine Dinner

Instructor: Dr. Wade Wolfe joins us with Barb Agee and Leanne Willard as your chefs for the evening.

Dr. Wade Wolfe and Rebecca Yeaman started Thurston Wolfe Winery in 1987 to realize their dream producing unique, finely-crafted wines in small case lots. Together, they have created award-winning wines from several grape varietals not commonly used at other Washington State wineries. Spend an informative evening with Dr. Wade as Barb and Leanne match superb wines with tempting dishes. Their menu starts with a Beet and Burrata Cheese Crostini, paired with Thurston Wolfe Albariño, and Jumbo Shrimp Salad with Fennel and Watercress, which goes perfectly with the Thurston Wolfe PGV (a Pinot Gris and Viognier blend). A slice of Quiche Lorraine with Arugula is the quintessential partner for Dr. Wolfe’s Family Red, while Barb’s Roasted Pork with Orange and Sour Cherry Mostarda accompanied with Creamy Orzo, is the ideal companion for the Thurston Wolfe Petite Sirah. For dessert, Thurston Wolfe Zinfandel complements a rich and luscious Pecan and Bourbon Bread Pudding with Custard Sauce. A wine dinner you won’t want to miss! http://www.thurstonwolfe.com/
$75 per person


Monday, April 24th, 6:00-8:30 pm

A Day in Pranee’s Thai Village

Instructor: Pranee Kruhansanit Halverson

Having just returned from visiting her family in Thailand, Pranee provides a culinary snapshot of what it’s like to spend one day in a Thai village. In this class, you’ll learn basic Thai cooking that’s infused with culinary memory, and taste the results! We’ll start our “day” with Thai breakfast - Kao Neow Sungkaya, Thai sweet rice and custard, and Cha Ron, Thai Tea. At mid-day, “follow” Pranee to her favorite vendor for Phad See Ew, stir-fried fresh rice noodles with Chinese broccoli, tofu and prawn. For a late afternoon snack, it’s Miang Kam, Thai leaf-wrapped nut and herb tidbits. She’ll show you how to crack a coconut shell, grate coconut and make fresh coconut milk before preparing a typical family meal menu: Chu Chee Pla, fried fish in red curry sauce with Kaffir leaf served with a side dish of Phad Mara Kub Khai, stir-fried bitter melon with egg, plus Gaeng Jued Woon Sen, cellophane noodle soup with ground pork and cabbage. Learn to cook all these easy-to-prepare dishes at home and visit Thailand without ever leaving your chair! http://www.ilovethaicooking.com/
Complementary wine pairingComplementary wine pairing
$65


Just Added!
Tuesday, April 25th, 6:00-8:30 pm

More Cast Iron Cooking!

Instructor: Chef Rich Rau

It’s seems there’s no limit to the good food you can create in cast iron! Chef Rich is back with more ideas on how you can incorporate this cookware into your own kitchen repertoire. His easy bread, No-Knead Olive-Rosemary Focaccia with Pistachios, is a cinch to throw together and browns beautifully in a heavy pan. Skillet Strip Steak with Gorgonzola Herb Butter, and Garlic-Herb Hasselback Skillet Potatoes create a main entrée that’s delicious enough to serve to guests, while Skillet Peach Cobbler, served with whipped cream or ice cream is the down-home dessert that everyone will love!
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$55


Thursday, April 27th, 6:00-8:30 pm

The Magic of Mexico

Instructor: Soitza Devlin

Join Soitza as she shares one of her favorite Mexican menus! She'll demonstrate how to prepare hand-made Gorditas, with fresh cheese, crema and salsa, giving you the chance to make them yourself. The main course is the popular dish Tacos al Pastor, from Central Mexico, served with pineapple, cilantro, onion, lime and Tomatillo Salsa. For dessert? If you’ve ever wondered how to make Helado Frito, fried ice cream, now is your chance! This delicious treat is traditionally served with Cajeta or chocolate sauce. Expect an evening of exceptional food and charming stories!
Complementary Beer ServedComplementary Beer Served
$45




BSC is located at Bayview Thriftway
All classes are held in the BSC Kitchen unless otherwise noted.
516 West Fourth Ave ~ Olympia, WA 98502
Call (360) 754-1448
Email: director@bayviewschoolofcooking.com