Tuesday, August 25th, 6:00-8:30 pm
Gig Harbor's Brix 25
Instructor: Chef Thad Lyman, owner and chef
Brix 25, located in downtown Gig Harbor has been hailed as one of the best restaurants in the Pacific Northwest. Owner and head chef Thad Lyman visits BSC to share with us his innovative and unique style as he prepares a starter of Summer Melon Soup with roasted pepitas and blue cheese cream. His menu continues with Beef Cheek Bourguignon, full of braised baby carrots, sweet onions, and marble mixed baby potatoes. For desserts he offers his French Revolution Tiramisu with griddled lady fingers, French buttercream and espresso coffee sauce. Come and experience what makes this restaurant so special!
Saturday, September 26th, 9:30 am-12:00 pm
Baby Food - But Better!
Instructor: Jennifer Larson and Eurie Chen
Who says baby and toddler food has to be pureed or boring? Jennifer and Eurie visit BSC to demonstrate the better way to make exciting and healthy food for your little ones. Join them as they show you how to prepare Arancini Rice Balls with Tomato Sauce, Veggie Spaghetti, Pumpkin and Sausage Soup, Crockpot Chicken Curry and Banana-Zucchini Muffins. They'll also include a Smoothie 101 Tutorial and give you lots of extra snack recipes for you to try at home. Feed your baby or toddler homemade baby food and know that you are preparing your child for a lifetime love of good food and good eating habits!
Friday, October 2nd, 5:00-8:00 pm
Celebrate Oktoberfest at Bayview!
Bayview Thriftway celebrates the 205th anniversary of Oktoberfest with a special evening of bier tasting and a German Bratwurst dinner. Join the fun with:
- German bier and German-style beer tasting
- German-style food for purchase including: Grilled Redhook Bratwurst, German Potato Salad, Autumn Apple Slaw, Harvest Beans and a non-beer drink choice - all for $7.99
- Also available, seasonally priced pumpkins, gourds and other Autumn treats to fill out your own Oktoberfest menu!
- Ambiance galore with Oktoberfest music, our Twinkle-lit Deck and pick up some fun Autumn decorating ideas! Cast your vote for your favorite store-employee carved Jack-O-Lantern and enjoy the fun!
Tuesday, October 6th, 6:00-8:30 pm
Instructor: Chef Toby Kim
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 Scallions. 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 roll.
Tuesday, November 10th, 6:00-8:30 pm
Instructor: Susan Volland, author of Mastering Sauces
Join Susan as she stops by BSC to share her newly published cookbook, Mastering Sauces, a definitive look at contemporary sauces that highlights fresh flavors and updated classics. Her book veers away from traditional lesson plans and presents sauce-making in a whole new way. In this class she'll discuss the fundamentals and focus on the "mother sauces", touching on stock, roux and emulsions. Watch her as she makes a Gratine', Poached Fish with a Simple Veloute, Eggs Benedict with Hollandaise and other surprises. You too can become a master at sauces!
Friday, November 13th, 6:00-8:30 pm
Little Italy - A Casual Wine Tasting Dinner with Tsillan Cellars
Instructors: Preston Sullivan, Assistant General Manager, Tsillan Cellars Winery, and Barb Agee and Leanne Willard, your chefs for the evening
Join us for an evening of fine wines, good food and the ambience of an Italian-American cafe! Preston Sullivan from Tsillan Cellars will be on hand to tell us about each wine we taste, starting with their 2014 Estate Bocciolo di Rosa perfectly paired with assorted antipasti - Spicy Caponata with Crostini, Salumi-Cheese Spiedini and more. A Caprese Salad with Fresh Greens is complemented by the 2014 Estate Sempre Amore and Stuffed Shells Italiano accompanies the 2012 Estate Sinistra. The main course is Stracoto with Porcini Mushrooms (Italian beef pot roast), which is matched with the 2012 Estate Bellissima Rossa, and the 2014 Estate Gewurztaminer nicely complements a lovely dessert of Panna Cotta with Fig Compote. That's amore! Tsillan Cellars
Saturday, November 14th, 6:00-8:30 pm
An Evening in Tuscany - Tsillan Cellars Wine Dinner
Instructors: Preston Sullivan, Assistant General Manager, Tsillan Cellars Winery and Chef James Durham
Chef Durham returns to BSC to work his magic on an elegant Tsillan Cellars wine dinner menu that is sure to wow. While you enjoy each unique course, Preston Sullivan from Tsillan Cellars Winery will discuss the wine that is paired with that particular dish. You'll start with a glass of their 2014 Estate Chardonnay
alongside Crostini with Chevre', Artichoke Hearts, and Caramelized Onions. A Warm White Bean Salad with Spinach, Olives, and Sundried Tomatoes pairs beautifully with the 2014 Estate Pinot Grigio and then you'll move on to a palate cleansing Olympic Mountain Sorbet course. The 2012 Estate Sinistra pairs with Baked Pasta with Sausage and Quattro Fromagio, while Chef Durham's Tuscan Rib Roast with Prosciutto-Wrapped Asparagus is perfect with Tsillan's 2012 Estate Syrah. To finish, the 2014 Estate Gerwurztaminer is matched with a divine Crostata di Frutta. Don't miss this special event! Tsillan Cellars