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BSC News!


February 2017 ~ March 2017 ~ April 2017 ~ May 2017
Complete Winter 2016-17 Brochure (includes February 2017) pdf document - download free Adobe Acrobat Reader
Call (360) 754-1448 to register for classes!



February 2017

Thursday, February 2nd, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Fried Rice Done Right

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.

Barb will tell you that Fried Rice is an excellent way to use up left over rice but she also knows that this dish goes way beyond what you’ll find in a Chinese restaurant! Try for instance her Fried Rice with Potato Chips and Beef Jerky or her Vegetable Fried Rice with Cashew Nuts. Garlic-Black Bean Fried Rice, and Chicken-Lemongrass Fried Rice are recipes you can try at home!
FREE


Thursday, February 2nd, 6:00-8:30 pm

A Little Romance

Instructor: Lee Ann Ufford

John + Lee Ann Light the fire, get out the candles and join Lee Ann for a memorable Valentine's menu with lots of "do ahead" techniques. The evening starts with a silky Mushroom and Thyme Soup, followed by Heart-Beet Napoleons, heart-shaped roasted beets with a savory filling atop mixed greens. The elegance of Steaks Chasseur, individual servings of filet in a rich sauce, belies the ease of this make ahead classic. Spiced Peaches and a Wild Rice Medley are the perfect accompaniments. Of course, a little romance needs a little chocolate! Lee Ann’s answer - an Apricot Brandy Chocolate Torte - an indulgent ending to a lovely evening.
Complementary wine pairingComplementary wine pairing
$45


BSC Kids Culinary Arts Program Saturday, February 4th, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Mardi Gras Merriment!

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! Call (360) 754-1448 to register!

Although Mardi Gras falls on February 28th this year, we’re celebrating early! Kids can join Caroline and her helpers in the kitchen to make Creole Jambalaya, Homemade Crusty French Bread and the famous King Cake with a little plastic baby baked inside! We’ll even make Hurricane Punch (non-alcoholic!) to drink with the celebratory feast!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$30


BSC Kids Culinary Arts Program Saturday, February 4th, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: A Magnificent Mardi Gras Menu

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! Call (360) 754-1448 to register!

Mardi Gras isn’t celebrated until February 28th but we’re starting the party right now! With Caroline and her assistants, learn how to make Seafood Gumbo, Creole Jambalaya, Homemade Crusty French Bread, and the famous King Cake, with a plastic baby baked inside! Enjoy it all with Hurricane Punch (non-alcoholic) and you’ll be ready for Mardi Gras!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Just Added
JUST ADDED!
Tuesday, February 7th, 6:00-8:30 pm

Cast Iron Cooking!

Instructor: Chef Rich Rau

Cast iron cookery has been around for a very long time, and with good reason - it’s almost indestructible, it retains heat well and it can even add iron to your diet! Longtime fan of cast iron, Chef Rich visits BSC to demonstrate how easy it is to cook with these pans. His all-made-in-cast-iron menu includes an easy Rustic No-Knead Rosemary Bread that’s great with his Hot Caprese Dip, tomatoes, bacon, pesto and gooey cheese. Pan-Seared and Roasted Pork Chops with Garlic Herb Butter are paired with Rich’s Sweet Potato Gratin, while Salted Caramel Apple Crumble is a dessert that’s as good as it sounds!
Complementary wine pairingComplementary wine pairing; Guest Chef ClassGuest Chef
$55


Wednesday, February 8th, 6:00-8:30 pm

Cupcakes!
and Hands-On Techniques with Barb Agee
Cupcakes with Barb

Instructor: Barb Agee

In this fun class, Barb will share all of her tips to making the most spectacular cupcakes around! Her cupcakes, while gorgeous, focus more on flavor and quality ingredients rather than fancy decorations. Just take a look at what she’s planning: exotic Pineapple Chunk Cupcakes with Luscious Frosting, incredibly rich Sacher Torte Flourless Chocolate Cupcakes, moist Carrot Cupcakes with Dried Cherries, Apples, Pecans and Chocolate Chips, and dreamy Peanut Butter Cream-filled Cupcakes with Chocolate Ganache Frosting. Barb will demonstrate techniques while you’ll get to try your hand at many of the tasks involved in making these incredible sweets!
Hands-On Adult ClassHands-On Adult Class
$50


Thursday, February 9th, 6:00-8:30 pm

Pozole Celebration

Instructor: Soitza Devlin

Pozole, which means "hominy", is a traditional stew from Mexico, which once had ritual significance and is frequently served as a celebratory dish throughout the country. Join native Mexican Soitza as she shares her best recipe for this favorite that’s perfect for the chilly weather of winter. She’ll make a Red Pork Pozole garnished with cabbage, onions, radishes, lime, Chile de Arbol Salsa and tostada. Before the pozole, you’ll start with her Cauliflower Ceviche with Corn Chips, and to end the meal, there’s nothing better than the Suspiros de Chocolate Meringues!
Complementary Beer ServedComplementary Beer Served
$45


Just added!
BSC Kids Culinary Arts Program Saturday, February 11th, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Mardi Gras Merriment!

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! Call (360) 754-1448 to register!

Although Mardi Gras falls on February 28th this year, we’re celebrating early! Kids can join Caroline and her helpers in the kitchen to make Creole Jambalaya, Homemade Crusty French Bread and the famous King Cake with a little plastic baby baked inside! We’ll even make Hurricane Punch (non-alcoholic!) to drink with the celebratory feast!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$30


Just added!
BSC Kids Culinary Arts Program Saturday, February 11th, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: A Magnificent Mardi Gras Menu

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! Call (360) 754-1448 to register!

Mardi Gras isn’t celebrated until February 28th but we’re starting the party right now! With Caroline and her assistants, learn how to make Seafood Gumbo, Creole Jambalaya, Homemade Crusty French Bread, and the famous King Cake, with a plastic baby baked inside! Enjoy it all with Hurricane Punch (non-alcoholic) and you’ll be ready for Mardi Gras!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Wednesday, February 15th, 6:00-8:30 pm

International Cheese!

Instructor: Leanne Willard, BSC Director

Many countries all over the globe have cheese traditions that go back hundreds, if not thousands, of years. Join Leanne as she explores the fascinating and delicious world of cheese. To start, from Mexico, taste Queso Fundido, a melted blend of cheeses, chilies and chorizo served with tortilla chips; from Greece, try Saganaki, the famous flaming Kasseri cheese extinguished with brandy and lemon, scooped up with toasted pita chips. Saag Paneer is an Indian dish of spinach, coconut milk and paneer cheese, which is made of curds so that it can be cooked or grilled without completely melting. From Spain, Manchego with Blood Orange, Macrona Almond and Mint Salad is a refreshing complement to a winter meal. Finally from Italy, Mascarpone with Roasted Pear Crumble is the sweet finish to the evening. If you’ve never met a cheese you didn’t like, this is your class!
Complementary wine pairingComplementary wine pairing
$45


Thursday, February 16th, 6:00-9:00 pm

A South Indian Sojourn - Gluten Free

Instructor: Mitra Mohandessi

Experience the flavor packed cuisine of South India, which embraces local spices, the abundance of coconut, curry leaves and rice. Mitra will demonstrate how to make all her favorites: Pakoras, chunks of fresh vegetables dipped in chickpea batter and fried until golden and crispy, Malabar Coconut Rice, basmati rice with mild spices, raisins and cashews cooked in coconut milk, Kerala Fish Curry, white fish and shallots simmered in aromatic spices and curry leaves, Mutton Kefta Curry, lamb meatballs braised in a red curry sauce of freshly prepared masala-spice mix, tomatoes and ginger, and Kaju Barfi, a sweet treat of milk and cashews, easy to make, and enjoy throughout the year.
Complementary wine pairingComplementary wine pairing; Note the Time for this ClassNote the Time for this Class
$45


Just added!
Wednesday, February 22nd, 6:00-8:30 pm

Hands-On Ravioli

Instructor: Julie Schade Murray

Ever want 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 Brussel Sprout Salad, and you’ll get to take some home as well!
Complementary wine pairingComplementary wine pairing; Hands-On Adult ClassHands-On Adult Class
$50


Thursday, February 23rd, 6:00-8:30 pm

Apertivo Hour - Tastes and Stories from Italy

Instructor: Christine Ciancetta

Christine is back from Italy! Enjoy an evening of tastes and stories from Italy as Christine shares some of her favorite menu items from the apertivo hour. You’ll swoon over her Broiled Tomato Bruschetta with Pecorino and Sweet Must (reduced, unfermented wine grape juice) and Winter Farro Salad with Roasted Root Vegetables, Herbs, Beet Greens and Arugula. Then move on to Calamari and Bay Shrimp Salad, in olive oil and herb vinaigrette, and Pork Tonnato, roasted pork loin with tuna, caper, and lemon sauce. Top it off with Sgroppino, a slushy combination of lemon sorbetto, Prosecco and vodka!
Complementary Sgroppino pairingComplementary Sgroppino pairing
$45


Friday, February 24th, 6:00-9:00 pm

Olympia’s Next Top Chef!

Contestants: Three students from South Puget Sound Community College Culinary Arts Program

Olympia’s Next Top Chef!Be a judge and member of the audience at BSC’s fourth annual Olympia’s Next Top Chef! Watch, learn, and taste as three of SPSCC Culinary Arts Program’s most talented students compete with their own original dish. As with the popular television program “Chopped,” they must use five specified ingredients: Isernios Chicken Sausage, Delicata Squash, Crumpets, Ground or Whole Cardamom, and Dried Apricots in addition to whatever other ingredients they’d like to use. You get to judge them on teaching style, taste, visual presentation and creativity. The winner will teach their own class at BSC in the summer. Don’t miss this chance to watch Olympia’s new culinary talent in action!
Complementary wine pairingComplementary wine pairing; Guest Chef ClassGuest Chef ; Note the Time for this ClassNote the Time for this Class
$45


Monday, February 27th, 6:00-8:30 pm

Vegetarian for Everyone - Nearly Gluten Free

Instructor: Christine Frishholz

It’s Meatless Monday and Christine, new to BSC, is on hand to give you vegetarian recipes and ideas to incorporate into your weekly menus! Her Cauliflower Quinoa is delicious as is but can also be made into patties later on in the week and her Butternut Squash Risotto with Parmesan has many variations. Christine’s Nut Loaf with Gravy is a perfect choice for the winter months and Crispy Tofu with Rice is so very flavorful, you won’t be missing the meat! If you’re a vegetarian or have just been wanting to eat “meatless” once a week, don’t miss this class!
Complementary wine pairingComplementary wine pairing
$45


Tuesday, February 28th, 6:00-8:30 pm

Northern Thai Cuisine

Instructor: Pranee Khruasanit Halverson

Northern Thailand is a beautiful region whose food is influenced by northern countries like Burma, Laos and China. Let Pranee introduce you to the exciting regional cuisine of Chiang Mai (the capital of the north Chiang Mai Province) as she prepares a menu that includes: Soop Now Mai, bamboo shoot salad with mint, cilantro and sesame seed, Nam Prik Oong, tomato-pork chili dip served with assorted fresh vegetables, Kao Soy, Chiang Mai chicken curry served with egg noodles and pickled mustard greens, Gaeng Kue Oh, stir-fried Asian vegetables with shrimp and glass noodles, and Kao Neiaow, steamed sticky rice. http://www.ilovethaicooking.com/
Complementary wine pairingComplementary wine pairing
$65




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