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November 2013 ~ December 2013 ~ January 2014 ~ February 2014

Fall 2013 Brochure (including November 2014) and Winter 2013-14 BSC Brochure pdf document - download free Adobe Acrobat Reader pdf format


November 2013

Saturday, November 2nd, 9-11:00 am/ Ages 5-8
La Petite Chef Academy - The Pilgrim’s Plate La Petite Chef Academy
Instructor: Linda Hunter

Have you ever wondered what the Pilgrims really ate at that first Thanksgiving? Spend a morning with Linda and her helpers creating tasty dishes made from those authentic ingredients! New World Chili contains turkey, pumpkin, corn, tomatoes and dried cranberries, and Pumpkin Mousse makes the most of that big orange squash. Make and take a bag of yummy Pumpkin Seed-Dried Cranberry Trail Mix home with you!
Kid Hands-On Class
$25


Saturday, November 2nd, 1-3:30pm/ Ages 9-13
Mix and Measure - The Thanksgiving Feast Mix & Measure
Instructor: Linda Hunter

Think you know what the Pilgrims ate at that first Thanksgiving? You might just be surprised! Join Linda and her assistants as they take you through a very fun food history as you make New World Chili (with turkey, pumpkin, corn, tomatoes and dried cranberries), Custard-Filled Corn Bread and Pumpkin Mousse Make and take a bag of yummy Pumpkin Seed-Dried Cranberry Trail Mix home with you!
Kid Hands-On Class
$35


Tuesday, November 5th, 6:00-8:30pm
Hands-On Lefse and Kransekage Kransekage
Instructor: Carla Schultz-Parks

New to BSC, Carla has been making Lefse, the delicious potato flatbread from Norway and Kransekage, the impressive crisp-on-the-outside, chewy-on-the-inside concentric circle almond meringue cake for years. With the holidays fast approaching, learn to make these Scandinavian treats yourself. You’ll gain the confidence to master these two seasonal favorites in your own home!
An Adult Hands-On Class
$50


Friday, November 6th, 6:00-8:30pm Christine Ciancetta
Lobster Fra Diavolo
Instructor: Christine Ciancetta

Twice a year, beautiful Maine lobsters come to Bayview for a special sale! Celebrate by learning to make Lobster Fra Diavolo, the famous pasta dish, rich with spices, herbs and, of course, the star--fresh lobster. During class, Christine will demonstrate how to deal with live crustaceans so that you too, can be fearless in the kitchen! After class, be sure to take advantage of the lobster sale on Friday, November 8th!! http://cucinaciancetta.com
A Hands-On Adult Class Complementary Wine Served
$45


First Thursday of Every Month - November 7th
9-11:00am & then repeated 1-3:00pm
*
* No registration required for either session.
In the Kitchen! - The Magic of Maple Syrup
A BSC Free Event!
In the KitchenBarb 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 a free beverage, compliments of Bayview.

Maple syrup isn’t just for pancakes and Barb will be the first to tell you what else you can do with this amazing ingredient, like use it in Maple Baked Stuffed Pears and Maple-Blueberry BBQ Sauce that can add flavor to your chicken or ribs on the grill or meats simmered in a crockpot! You’ll also receive recipes for Maple-ginger Glazed Carrots and Maple Muffin-Tin Meatballs.
FREE


Thursday, November 7th, 6:00-8:30pm
In a Mexican Kitchen
Instructor: Soitza Devlin

In this class, Soitza presents a menu that reminds her of her home, Mazatlan, Mexico. She begins the evening with Chilitos Rellenos de Atun en Escabeche, small chile rellenos stuffed with fresh tuna. The main dish is Colache de Puerco, baby-back ribs with zucchini, corn, onion, chile and tomatoes served with the easiest Mexican Rice. The grand finale is a rich Extra Caramel Flan. Come and sit down at Soitza’s Mexican table!
Complementary Beer Served
$45


Tuesday, November 12th, 6:00-8:30pm
Grilled Turkey for Thanksgiving Barry “CB” Martin
Instructor: Barry “CB” Martin

There’s traditional roasted turkey, turkey cooked in a bag, deep-fried turkey and then there’s turkey cooked on a grill - and we’ll take that any day of the week! Barry will teach you how to “spatchcock” your bird so that everything cooks evenly and then how to reassemble it so that it looks like the Thanksgiving center piece out a Norman Rockwell painting. Along with the turkey, Barry will demonstrate how to prepare Grill-Roasted Sweet Potatoes and Smoky Mashed Potatoes, using spuds that have been smoked on the grill. http://welcometothecookout.com
Complementary Wine Served
$45


Thursday, November 14th, 6:00-8:30pm Pranee Khruasanit Halverson
Hands-On Thai Cooking with Family & Friends
Instructor: Pranee Khruasanit Halverson

Pranee has put together the perfect menu of Thai favorites as an ideal excuse for bringing the whole family together in the kitchen. Join her as she offers hands-on instruction on creating dishes that you’ll want to make again and again. The comfort food classics include: Satay Moo, marinated Thai pork on skewers served with, Ajard, cucumber salad with cilantro and Nam Jim Satay, lemongrass-peanut sauce, Por Pia Sod, fresh noodle roll with shrimp, rice vermicelli Asian herbs and vegetables served with Nam Jim Por Pia, a sweet chili and peanut dipping sauce, Tom Kha Gai, coconut galangal chicken soup with sweet and sour broth of lemongrass, kaffir lime leaves and cilantro, Phanang Neua, Phanang curry with beef and shredded Kaffir lime leaves served with Kao Opp, turmeric and flower scented jasmine rice. http://ilovethaicooking.com/
A Hands-On Adult Class Complementary Beer Served
$60


Friday, November 15th, anytime between 5:00-7:30pm Update!
$5 Fridays Uncorked— Fridays Uncorked

Enjoy casual wine tasting overlooking beautiful Budd Bay. An on-going pouring allows you to arrive anytime between 5:00-7:30pm to sample 5 wines. Also available for purchase, $7 Simply Paired Plates - delicious food prepared with the wine of the evening in mind!

Celebrate Women Winemakers and the wonderful wines they make!
$5/person plus $7 Simply Paired Plates


Monday, November 18th, 6:00-8:30pm
Autumn Vegetables for the Festive Season
Leanne Willard Instructor: Leanne Willard, Director of BSC

After spending the year searching for the very finest vegetable dishes to offer at holiday time, Leanne has come up with a menu that surely won’t disappoint! Rather than the traditional creamed onions, try her Sweet Onion Soufflé and forego the sweet potatoes smothered in marshmallows and opt for her roasted Sweet Potato Casserole with Praline Streusel instead. Crispy Topped Brussels Sprouts and Cauliflower Gratin and Autumn Vegetable Medley with Rosemary and Nutmeg are guaranteed to become favorites, while the Mashed Potato Puff with Cheese and Bacon is a decadent accompaniment to any holiday roast.
Complementary Wine Served
$45


Tuesday, November 19th, 6:00-8:30pm The Blend Café
A Holiday Tea with The Blend Café
Instructor: Jennifer Miller, owner of The Blend Café

Come and experience “High Tea” and leave with the know-how to offer this special treat to your own guests. Jennifer will present seven courses: Scones, Fruit and Nuts, Crackers and Cheese, Tea Sandwiches, Soup, a Hot Sandwich and Dessert. A Local RestaurantShe’ll discuss event set-up and assembly and the history of tea and High Teas. Get ready for a grand experience! www.facebook.com/TheBlendCafeOlympia
$45


Sage’s Brunch House
Thursday, November 21st, 6:00-8:30pm
Sage’s Brunch House
Instructor: Sage Guilland, owner/chef of Sage’s Brunch House

In a quiet residential neighborhood on Olympia’s Westside, you’ll find a quaint, old-fashioned storefront that houses Sage’s Brunch House, where many claim you can get the best breakfast in town. Sage, owner and chef, believes in supporting local community and whenever possible, her ingredients are locally and/or organically sourced. Sage share’s the secrets for her signature dish, the Beneficial Benedict, grilled smoked salmon with garlic-basil cream cheese and poached eggs on English muffins drizzled with parsley oil and balsamic vinegar. She’ll also demonstrate how to poach the perfect egg, clarify butter and make parsley oil and flavored cream cheese. A Local RestaurantPlus students learn to create amazing Potato Pancakes and Orange Dressing for the salad that accompanies this spectacular dish. http://sagesbrunchhouse.com
Guest Chef! Complementary Mimosa Served
$55






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