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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!



March 2017

Wednesday, March 1st, 6:00-8:30 pm

Sushi - A Hands-On Class

Instructor: Chef Toby Kim

Back by popular demand! Chef Kim grew up learning the traditions of Korean cooking from his mother and grandmother, graduated from the Seattle Culinary Academy, worked for many years at The Herbfarm Restaurant, and most recently was sous chef at the popular Seattle restaurant Poppy. This evening he visits BSC to offer expert hands-on instruction at making the perfect sushi at home. Class will begin with a warm bowl of Miso Soup with Wakame, Tofu and Scallion. Then you’ll learn to make Perfectly Seasoned Sushi Rice, Hosomaki, spicy tuna roll, Uramaki, California Roll, Temaki, vegetable hand roll, and Sunomono, cucumber-shrimp salad.
Guest Chef ClassGuest Chef ~ Hands-On Adult ClassHands-On Adult Class ~ Complementary sake pairingComplementary wine pairing
$65


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

In the Kitchen - Tea Temptations

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.

Who knew that tea is not only a wonderful drink but an amazing ingredient in all kinds of dishes? Well, Barb, of course! In class, she’ll make Rooibos Tea Butternut Squash, using the tea in two different ways, and Indian-Spiced Tea-Baked Chicken Breasts that are marinated in a flavorful sauce. You’ll get to take home recipes for Lemon Tea Rice and Darjeeling Tea Cream with Orange Sauce that’s infused with cardamom.
FREE


Akashic! Thursday, March 2nd, 6:00-8:30 pm

Akashic! A Local Restaurant

Instructors: Varun and Tzeitel Sainath

There’s a new food trailer in town and it’s Akashic! Tzeitel, a native Olympian and self-taught chef met Sarun, originally from India and with a Swiss master’s degree in European Cuisine, in Hawaii where they cooked together for three years. A year ago, they returned to Olympia to open Akashic, bringing influences from around the world to their plate. Join them at BSC as they introduce you to some of their offerings such as The Sumerian, a curry of fresh white fish, chickpeas, tomato, tamarind and won ton crisps, Sirius A, a delicious Caesar salad composed of kale, cherry tomatoes and blackened salmon, Potato and Pea Lumpia, served with Green Chutney, and Apple and Banana Lumpia, served with Caramel Sauce. This is world cuisine at its tastiest!
Complementary Beer ServedComplementary Beer Served
$45


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

BSC Kids Culinary Arts - Ages 5 to 8: A St. Patrick’s Day Celebration

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!

Saint Patrick’s Day is about more than wearing green—it’s about eating and cooking Irish food! Meet Caroline and her helpers in the BSC kitchen where you’ll make a mashed potato-topped Shepherd’s Pie for the celebration. You’ll also learn to make a traditional Irish Brown Bread, and Irish Apple Cake with Custard Sauce for dessert. Enjoy a cup of Sparkling Apple Cider as you taste your creations. You might want to wear green!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$30


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

BSC Kids Culinary Arts - Ages 9 to 13: The Lucky Food of the Irish

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!

Ever wonder why “Luck of the Irish” is said on St. Patrick’s Day? It’s because Irish food is so good! Join Caroline and the assistants in the BSC kitchen to make mashed potato-topped Shepherd’s Pie and the famous Colcannon. Then bake up Irish Brown Bread to enjoy with some Kerrygold Irish Butter. For dessert, an Irish Apple Cake with Custard Sauce is just perfect and Sparkling Apple Cider will accompany it all!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


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

A Northern European Culinary Journey

Instructor: Leanne Willard, BSC Director

Spend an evening with Leanne “traveling” through Sweden, England, Wales and Ireland, as she shares some of her favorite sights and tastes from a recent trip abroad. You’ll get to try Toast Skagen, a delectable shrimp sandwich from Stockholm, Pressed Pork Terrine, like one enjoyed at a pub near Highclere Castle (Downton Abbey) in England, Potato Farls, a perfectly delicious Northern Irish savoury pancake with a poached egg served atop, Welsh Cakes, currant-studded beauties best served warm, and Dingle Gin Ice Cream, a memorable treat from the west coast of Ireland. Prepare for an evening of fun and adventure! .
Complementary cider pairingComplementary cider pairing
$45


Tuesday, March 14th, 6:00-8:30 pm

Essential Thai Cooking

Instructor: Pranee Khruasanit Halverson

We all have our favorite dishes that are not to be missed when we go out for Thai food. Pranee shares her easy and doable recipes for some of the most popular menu items such as Satay Gai, grilled marinated chicken on a skewer served with Pranee’s Peanut Sauce and Cucumber Salad, Laab Moo Tod, fried pork meatballs with lime leaf and galangal root, Gaeng Gari Neua, homemade yellow curry beef with sweet potato and onion, and Kao Neow Piak Lumyai, sticky rice pudding with longan (similar to lychee) and coconut milk for an exotic dessert. Why not stay in for Thai food? http://www.ilovethaicooking.com/
Complementary wine pairingComplementary wine pairing
$65


Thursday, March 16th, 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


Monday, March 20th, 6:00-8:30 pm
and repeated on Monday, May 1st, 6:00-8:30 pm

Xinh is Back! Xinh is Back!

Instructor: Xinh Dwelley

Xinh’s iconic restaurant in Shelton may have shut its doors but we’re lucky enough to have her back at BSC! This evening she’ll be demonstrating how to make her wonderful Pork Eggrolls (perhaps offering you an opportunity to roll some!), then she’ll move on to a delightful Spicy Coconut Seafood Stew full of shrimp, calamari and clams, served with Rice Noodles, Fresh Herbs and Vegetables. Don’t miss this opportunity to see our local “queen of seafood” in action!
Complementary wine pairingComplementary wine pairing
$60


Wednesday, March 22nd, 6:00-8:30 pm

Hearty Salads for Spring

Instructor: MaryKate Perry-Olympia-based blogger

If you love reading about food and haven’t visited marycakeblog.wordpress.com yet, you should do so immediately! MaryKate is new to BSC and not only is she a skilled writer, she’s an excellent cook! Join her as she shows you how to make some of her best-loved salads for lunch or dinner. Her menu includes, Tuscan Kale Caesar, topped with crumbled egg, Pasta Salad with Roasted Vegetables, Pistachios and Dates, Black Bean and Corn or Quinoa Salad, with cilantro, lime and bell peppers, and Sesame Red Cabbage Salad with Chicken and Cashews. Yes, it’s spring and it’s time for salad! marycakeblog.wordpress.com
Complementary wine pairingComplementary wine pairing
$45


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

A Taste of Africa

Instructor: Mercy Kariuki-McGee

Mercy was born and raised in Kenya where she learned to cook alongside her parents, sisters and brothers. Join her as she explores the wonderful tastes of her childhood with a menu that includes Matoke, a plantain stew served over rice, Ugali, a traditional East African porridge cooked until dough consistency and eaten like bread, and Cameroon Peanut Spinach, another thick stew. For dessert, we’ll have Traditional Kenyan Brewed Coffee, served in tiny cups and Pan-Fried Sweet Plantains. At the end of class, Mercy and her husband Matt will play some traditional African music for you to enjoy!
Complementary wine pairingComplementary wine pairing
$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