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A Busy BSC Kitchen


BSC offers a tantalizing array of culinary styles and specialized techniques for adults and childrn. In addition to our own team of cooking school instructors, we invite regional chefs, cookbook authors and restaurateurs to instructt many of the classes . We emphasize the fresh flavors from our own Pacific Northwest and other ethnic flavors from around the world including Indian, French, Italian and Asian. Plus we offer speciality multi-course dinners with wine/beer pairings that are a treat to behold. Tour our current list of classes online or download our current brochure (in pdf format) and find your way to delicious culinary surprises!

Click here to view our menu of class choices


Featured Classes and Events....

The Feb 16 Class was Just Added! Hands-On Sushi Tuesday, February 2nd, 6:00-8:30 pm
And again:
Tuesday, February 16th 6:00-8:30 pm

Hands-On Sushi

Instructor: Chef Toby Kim

The February 16th class is a newly added and it is filling quickly!

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. page link
Complementary sake pairingComplementary sake pairing Hands-on Adult ClassHands-on Adult Class Guest Chef ClassGuest Chef


Southern Atlantic Coastal Cuisine Tuesday, February, 23rd, 6:00-8:30 pm

Southern Atlantic Coastal Cuisine

Instructor: Chef Kevin Gerlich

The Low Country - the Atlantic coastal plain of South Carolina and Georgia, has its own distinctive cuisine and Chef Kevin is very familiar with it, having worked at the Cicada Restaurant in Olympia for several years. Join him as he shares his passion for this Southern food with a menu that begins with Hoppin' John, the famous black eyed pea dish, and Pimiento Croquettes. His lovely main dish is Apricot-Pistachio-Rosemary Roasted Pork Loin, with Creamy Polenta and Garlic Wilted Greens. For dessert, he's planned spectacular Cornbread Churros with Espresso-Chocolate Dipping Sauce and Cinnamon Sugar. Don't miss this special evening! Chef Kevin Gerlich
page link
Complementary Wine ServedComplementary Wine Served Guest Chef ClassGuest Chef


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

Budd Bay Café Budd Bay Cafe

Instructor: Executive Chef Adam Setterstrom

Budd Bay Café has been an iconic Olympia restaurant since 1988 and is locally owned and operated. Chef Adam, executive chef of this favorite waterfront establishment shares a menu that reflects the kind of fresh food they are known for: Gorgonzola Terrine with Dried Fruit and Pecans, served on crostini, Pan-Seared Salmon with Wasabi Cream Sauce and Soy Glaze, served with Sticky Rice and Snap Pea Sauté, and a luscious Vanilla Bean Crème Brûlée. Learn to prepare this simple spectacular dinner for your own guests!
Budd Bay Café's Website
Complementary Wine ServedComplementary Wine Served Guest Chef ClassGuest Chef


Saturday, March 19th, 6:00-8:30 pm

Wine and Watercolors Wine and Watercolors

Instructor: Tia Montague, owner and instructor Gypsy Art School, Olympia.

Spend a delightful evening painting the gorgeous view from the BSC kitchen and tasting five wines from the Scotto Cellars “Rare Wines” collection, all paired with a light food accompaniment. Artist Tia Montague is a photographer as well and will guide you in creating a frame-able masterpiece painted from her own beautiful photograph of Budd Bay. Vehrs Distributing representative, John Deardorff, will be on hand to discuss the artistic merits of the wines and the wines you sample will be specially priced for the evening. page link
Complementary Wine ServedComplementary Wine Served


Thursday, March 31st, 8:30 am-4:00 pm Christine's Smiling Face!

Christine’s Italian Market Tour

Instructor: Christine Ciancetta

Join Christine as we visit Seattle area Italian markets and specialty shops. We’ll sample products such as olive oils and tapenades at Poggi Bonsi in Renton and check out their array of imported Italian pottery and linens (with a generous 10% discount for all participants). Our tour continues with an Italian lunch at Al Bocalino where Christine will choose the menu, then on to Big John's PFI in South Seattle to sample and learn about Italian cheeses as well as stock up on hard-to-find Italian imports. Mangia bene tutti! Cucina Ciancetta
page link
Limited space available.
Class Field TripClass Field Trip


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
page link
Complementary Wine ServedComplementary Wine Served Hands-On Adult ClassHands On-Adult Class


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. page link

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


Wednesday, May 4th, 6:00-8:30 pm

Our Table - A New Restaurant in Town

Cooking Seasonally, Cooking Local

Instructor: Chef Brad Thompson, Our Table Restaurant, Olympia

Chef Brad, one of the chefs at Olympia’s new restaurant, Our Table (and winner of our first Olympia’s Next Top Chef) believes wholeheartedly in cooking seasonally and locally. In this class he presents a spring menu that includes a first course of Foraged Green Salad with Marinated Mushrooms and Pickled Vegetables, with conversation about local greens and quick-pickling vegetables and a second course of Peach, Lox and Fromage Blanc Bruscetta, with a discussion on making Fromage Blanc at home. His main course is a Mussels Bowl with Leeks, Salami, Tomato, and Pepper Jam, served with fresh Foccacia with conversation about cooking shellfish and baking fresh bread at home. Dessert is a local fruit Clafouti splashed with brandy simple syrup. Our Table
page link
Complementary wine pairingComplementary wine pairing Guest Chef ClassGuest Chef





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