Bayview School of Cooking
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Featured Classes....and more tastiness inside!

BSC Kids Culinary Arts Program Check out our BSC Kids Culinary Arts Program page link - Kid's In The Kitchen

The Bayview School of Cooking's programs for kids strive to provide a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. We offer two earning skills levels for our students: Ages 5-8 and Ages 9-13. Our instructor for all classes is Sue Tower. Check out the current list of classes at the Kid's In The Kitchen link to the left or click the page link above.

Get an early jump on pre-registrations for our BSC Kids Culinary Arts Summer Camp Programs!

This summer join Caroline Willard, Kids Culinary Arts Program Director, as she presents multi-day camps for Cooks Ages 5-8 and Ages 9-13 at Bayview Thriftway's BSC Kitchen!

Summer Camps for 5-8 Year Old Cooks:

Down the Mississippi - A Riverboat Food AdventureDown the Mississippi -
A Riverboat Food Adventure

Two Sessions:

  • July 13-14
  • July 27-28
Hop aboard a Mississippi riverboat as we take a culinary journey from Minneapolis to New Orleans! We'll be making yummy regional specialties from each state we stop in, including Wild Rice and Stone Fruit Salad from Minnesota and Memphis Barbeque from Tennessee. Along the way, we'll learn the history behind each dish we prepare, as well as how climate and culture affect regional cuisine. Become an expert chef as you chop, slice, bake and saute in the BSC kitchen. Join Caroline and her helpers for a delicious adventure through America's heartland! page link

Call (360) 754-1448 with questions and to register!



Summer Camps for 9-13 Year Old Cooks:

An Atlantic Coast Culinary CruiseAn Atlantic Coast Culinary Cruise
Three Sessions:

  • July 6-9
  • July 20-23
  • August 3-6
Join Caroline and her assistants for a culinary "cruise" from Portland, Maine to Miami, Florida! With hands-on instruction we'll learn to make dishes from each port of call, such as Philly Cheesesteaks, Georgia Peach Salad and Miami Key Lime Pie, to name a few! We will also explore how climate, culture and resources affect regional cuisine, discuss why these foods represent the state or city they're from and discover the history behind each dish. All aboard! page link

Call (360) 754-1448 with questions and to register!


Thursday, April 16th, 8:30 am-4:00 pm

Italian Market Tour
page link
Instructor: Christine Ciancetta

The adventure begins when you arrive at Bayview Thriftway and enjoy a Dancing Goat beverage then join Christine Ciancetta on a trip to Seattle to visit 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 Che Sera Sera 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! Limited space available. http://cucinaciancetta.com
Class Field Trip


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

Obsidian's Waffles
Instructor: Johnny Atlas, Kitchen Manager at Obsidian, downtown Olympia

Obsidian hasn't been around for long but it is already attracting a steady customer base. Must be because their place radiates quality and warmth, and their food is wonderful, especially their waffles! Johnny, kitchen manager at the new cafe is visiting BSC and will demonstrate how to make their Regular, Gluten-free and Vegan Batters, and then will transform them into Bacon-Chevre Waffles with Obsidian's own Blackberry Jam, Almond-Date Waffles with Yogurt, and Coconut-Chocolate Waffles with Nutella. Complementary Mimosa pairing. www.facebook.com/obsidianolympia
Complementary Wine Pairing


Saturday, May 2nd, 6:30-9:00 pm (please note later start and finishing times)

Dos de Mayo with Hop Valley Brewing Company
page link
Instructors: Carl Biedritzky, Hop Valley Brewing Company Sales Director- Barb Agee and Leanne Willard are BSC chefs for the evening.

Begun in 2009, Hop Valley Brewing Co. in Eugene, Oregon not only has a tasting room there as well but also has a restaurant in Springfield, Oregon. They began with 1,000 barrels and are up to 12,000 barrels this year! Join us and their company sales director, Carl Biedritzky as we celebrate Cinco de Mayo hop-style! He'll talk about the beers throughout a 5-course Mexican-themed menu: Margarita Shrimp Bites with Hoppy Guacamole paired with Alphadelic IPA, Mexican Meatball Soup paired with Proxima IPA, Fiesta Salad with Orange and Ale Vinaigrett paired with Citrus Mistress, Sausage and Rice Stuffed Poblanos with Roasted Garlic and Walnut Cream Sauce paired with Alpha Centuri IPA, and a refreshing Mango-Lime Tart paired with Double D Blonde. A taste of chocolate paired with a sip of VIP Vanilla-Infused Porter is a special treat before you leave! http://hopvalleybrewing.com
Complementary Beer Pairing


Tuesday, May 26th, 6:00-8:30 pm

Dinner's on the Grill!
page link
Instructor: Rich Rau, Ranch House BBQ and Steakhouse

Summer is almost here! See how easy it is to do an entire dinner on the grill with the Ranch House's Rich Rau. Regardless of the weather, he'll be grilling up Asian Chicken Skewers with Dipping Sauce, garnished with cilantro and lime wedges, Grilled Vegetable Salad with Spinach, Kalamata Olives and Feta, the perfect Flank Steak with Gorgonzola and Tomato Salsa, Grilled Asparagus with Prosciutto and Shaved Parmesan served with Grilled Lemon Vinaigrette and for dessert, Grilled Peaches with Yogurt and Honey. Rich will be able to answer all your questions about grilling-just in time for those warm days! www.ranchhousebbq.com
Complementary Wine Pairing





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