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| MAY | JUNE | JULY | AUGUST | Pat Leslie opens the BSC kitchen as your hostess for a free program with cooking demonstrations, recipe tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety. Join her for a fun morning out on the second floor mezzanine. No registration required. BSC Free Event. Sat, May 3, 10 am -12:30 pm In this special Mother’s Day brunch, Sharon and Julie share their passion about food and successful cooking techniques with their own skillet tested recipes. After lots of time together in the kitchen while Julie was a young child and growing up, now they collaborate together on cookbooks and give culinary demonstrations. In this best selling cookbook, Sharon and Julie have created and compiled contemporary recipes using the generational, handed-down, well-seasoned cast iron skillet. Savor black magic results cooking in this nostalgic kitchen pan that Sharon praises for its unique browning and roasting virtues with: Scandinavian Ebelskiver with Fresh Strawberry Jam & Mascarpone Cheese, Fresh Dungeness Crab, Lemon Thyme Strata, a Mango, Papaya and Pineapple Fruit Salad with a fresh Ginger Dressing and a Pomegranate Champagne Cocktail. $50 per person, $90 for two Mon, May 5, 6-8:30 pm Erika demystifies this hands-on technique by making homemade tortillas like her mother taught her. Students gain confidence and first-hand experience preparing and working with the dough for fresh off-the-griddle tortillas. Students eat them in class with Carne Asada, traditional grilled skirt steak, adding one more culinary dimension to this south of the border adventure. Complementary Beer Sampling. Hands-On Adult Class. $45 (Repeat. First offering April 28) Tues, May 6, 3:30-6:00 pm Melanie Shelton, SPSCC Culinary Arts graduate, shares her enthusiasm and talent with this upbeat cooking repertoire for high school students and the teen kitchen scene. Want to impress mom or friends? Make it but no need to bake it with Melanie’s outrageously delicious desserts! How sweet it is to satisfy your sugar cravings with a Caramel Swirl Cheesecake, Drop Cookies with Chocolate, Cherry & Oatmeal, Naniamo Bars with Mint Filling & White Chocolate and Lemon Mousse in a Chocolate Cup.Teen Hands-on Class. $25 Wed, May 7, 6-8:30 pm Surprise the celebrated lady in your household this month with a departure from the customary Mother’s Day menu. Chef Amanda livens up the brunch entrées with Shrimp and Grits, a Spanish Soufflé, Bread Pudding with Coffee Sauce and Mimosas. It’s a special feast that makes the men happy too! Complementary Wine Pairing. $40 Thurs, May 8, 6-8:30 pm Served as one-dish entrées, Leanne tosses up some salad suggestions worthy of the main event. At a ladies luncheon or a family supper, these crisp greens, crunchy textures and complementary flavors are sure to “bowl over” all at the table with Fondue Salad, Crunchy Jicama, Apple and Carrot Cabbage Slaw with Shredded Chicken and Creamy Orange Dressing, Roasted-Beef and Avocado Salad with Citrus Vinaigrette Topped with Queso-Fresco and Grilled Spring Vegetable and Steak Salad with Creamy Blue Cheese Dressing. Complementary Wine Pairing. $40 Mon, May 12, 6-8:30 pm Shelly guides students in creating attractive vegetable and fruit flowers in edible bouquets and teaches how to etch gorgeous melon carvings by “engraving” the outer rind of the fruit. Master food artistry for garnishing buffet dishes or special event entertaining. Students are required to bring their own paring knife. Hands-on adult class. Limited Enrollment. $45 Tues, May 13, 6-8:30 pm Christine’s meatless dishes are nutritious, flavorful, and garden fresh, and will convince any carnivore that Italian sausage does not solely a great Italian dish make! This produce-packed menu includes Cauliflower-Parmesan Soup, Zucchini Tomato Penne, Spicy Garlic Broccoli with Toasted Pine Nuts, Balsamic Sautéed Red Peppers and Fresh Mozzarella in Carozza (sautéed mozzarella sandwiches). Buon appetitie! Complementary Wine Pairing. $40 Wed, May 14, 6-8:30 pm Using the daily fresh catch, Evie extols the benefits of eating seafood while demonstrating time-saving, budget conscious meal options. The net result? Healthy family friendly servings with Evie’s Smoker Bag Seasonal Fish, Oregon Shrimp Seafood Salad, and her multiple versions of Crusted Seafood Nuggets Baked, Sautéed and Broiled with a myriad of toppings from Panko to Pecans. Complementary Wine Serving. $45 Thurs, May 15, 6-8:30 pm Save the airfare but experience the island’s flavors of Pranee’s home in Phuket, Thailand. Pranee takes the tropical Thai ingredients of pineapple, mango, coconut and cashew and incorporates them in these South Asian dishes: Yum Miming (chicken salad with cashew), Photex Yang (grilled Thai basil, prawns, scallop & calamari skewers), Pork Satay (with homemade chili sauce), Kao Nueng Kati (steamed coconut jasmine rice) and Ice Cream Kati Kab Mamuang Yang (coconut ice cream with grilled ginger-mango). Complementary Wine Pairing. $50 Fri, May 16, 5-7:30 pm Taste the comparison of a European varietal with its American viticultural counterpart: Primitivo & Zinfandel, Bordeaux & Cabernet Sauvignon, and Sancerre & Sauvignon Blanc. Fridays Uncorked is casual and informative comparative wine tasting. It includes 5-6 wine samples with complementary cheeses and ongoing pourings/presentations which allow you to arrive anytime between 5-7:30 p.m. Join this fun event. $12 Mon, May 19, 6-8:30pm No matter how you cut it, proper knife techniques are important for personal safety in the kitchen. Chef Diana reviews different knives and their appropriate use as students sharpen their knife skills to chop, dice, mince, julienne and chiffonade during in-class practice. Students are requested to bring a paring knife and chef knife to class. The fruits, vegetables, and meats of your labor will be prepared in some easy but tantalizing dishes for sampling. Complete chicken de-boning demonstrated. Hands-on Class. Limited Enrollment. $45 (Repeat. First offering March 19) Thurs, May 22, 6-8:30 pm Although there are several varieties of Kimchi, Caitlin shares two popular versions and serves this pickled, spicy hot, condiment with typical Korean entrées. Relish the heat with Kaktugi Kimchi (Diakon radish), Kimchi (Nappa cabbage), Kimchi and Pork Soup, and Kalbi Kui (fired beef short ribs). Cool the palate with white rice and a cold beer. Complementary Beer Pairing. $40 Fri, May 23, 6-8:30 pm Private Class / FREE Public Book Signing 4-5:00 pm Food-Wine pairing columnist from Wine Press Northwest, Ms. Rex-Johnson, teams up with Chef Dianna Kallerges in a veritable Northwest feast featuring recipes from her book using local ingredients and paired with regional wines. Menu includes: Mussels a la Grecque, Arugula Salad with Lemongrass Vinaigrette, Wild King Salmon with Macerated Cherries and Smoked Almond Beurre Noisette, and Blue Cheesecake. Five complementary wine tastings. $75 Wed, May 28, 6-8:30 pm Chef Yanni pulls from his Greek heritage for native recipes, the deli for his cheese choices, and the garden for the freshest of ingredients, to create this authentic simple Greek weeknight meal. Learn how to make his yogurt-based Tzatzíki Sauce with Pita Bread, Saganáki (fried cheese), an unadulterated Greek Salad and the pasta au gratin, Pastítsi. Rent the movie Zorba the Greek to complete the evening! Complementary Wine Pairing. $40 Thurs, May 29, 6-8:30 pm Island cuisine of the Caribbean reflects different ancestral nationalities that once settled in this Atlantic paradise. Chef Amanda gives you a taste of this veritable melting pot of European and African cultures with Trinidadian Lamb Curry, Jamaican Jerk Chicken, West Indies Rice and Peas, Roti and Fried Plantains. Complementary Wine Pairing. $40 Fri, May 30, 5-7:30 pm Enjoy the new releases of this user friendly wine that are surprisingly dry and perfect for patio entertaining. Cellar the heavy reds for this pleasing medium-bodied varietal. Fridays Uncorked is a casual and informative comparative wine tasting. Fee includes 5-6 wine samples with complementary cheeses. Ongoing pourings/presentations allow you to arrive anytime between 5-7:30 p.m. Join this fun and informative event. $12
Call the Cooking School at (360) 754-1448
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