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Wed, Aug 31, 6-8:30pm
It’s a Tomato Thing…
Lee Ann Ufford

Does anything taste of summer more than ripe tomatoes?  Lee Ann explores new ways to enjoy this versatile fruit of summer. Begin with the simple but luscious Provencal Sausage and Rosemary Tomatoes, her spin on classic Tomato Bruschetta or the , company-worthy Heirloom Tomato Napoleons with Prosciutto Vinaigrette.  Cherry tomatoes star in BLT Salad with Aioli Dressing.  A Southwest Chicken Pasta is perfect for a warm summer evening out on the deck. 
Complementary wine pairing. $45

Tues, Sept 13, 6-8:30 pm
Italian-American Cuisine Series II
Eggplant Parmesan Dinner
Christine Ciancetta

Back by popular demand, Christine explores the unique recipes that developed when Italian immigrants settled in America and, out of necessity, had to re-invent dishes reflective of primarily southern Italy. This time she focuses on the baked dishes that have become popular favorites over the years. While these dishes may not be strictly authentic Italian fare, they represent a cuisine that has earned the title of New Yorkers’ favorite food and embody the word “comfort.” Individual classes $45 or The Entire Series $125

This class features: Stuffed Mussels, Eggplant Parmesan, Fennel Salad with Kalamata Olives and Red Onion and Olympic Mountain Spumoni Ice Cream with Homemade Espresso Fudge Sauce.
Complementary wine pairing. Individual classes $45 or The Entire 3 Class Series $125

Thurs, Sept 15, 6-8:30 pm
German Pfannekuchen - It’s a Wrap!
Regina Dearborn

An effervescent  personality and wonderful food made Regina’s first class with us a resounding success! This time around she’s sharing the tradition of Pfannekuchen, the German version of crepes that can be prepared in numerous ways.  To start there’s Pfannekuchen with Ham and Swiss accompanied by Egg Salad-filled Tomatoes and then on to Pfannekuchen served 3 ways: with Steak, Smoked Fish with Dill-Sour Cream Sauce and Vegetarian Mushroom and Onions. Finish off with a Nutella and/or Cinnamon-Sugar Apple Compote Pfannekuchen, both topped with whipped cream. Guten Appetit! 
Complementary wine pairing. $45

Tues, Sept 20, 6-8:30 pm
Innovative Hors d’oeurves for
Festive Entertaining
Leanne Willard

The best hors d’oeurves are easy, intriguing and of course, incredibly delicious. Leanne offers five selections that manage to satisfy  all three categories. Nibble on Fried Olives filled with Blue Cheese, Mini Smoked Salmon
Pizzas, Balsamic-Poached Figs Wrapped in Pancetta, Smoked Cheddar Stuffed Mushrooms and Prosciutto-Wrapped Stuffed Dates.  This holiday season, become known for your ingenious hors d’oeurves!
Complementary wine pairing. $45

Thurs, Sept 22, 6-8:30 pm
Cena Deliciosa del Otoño
(Delicious Fall Dinner!)
Deborah Jackson-White, Proprietor Mudflower Catering Co.

Deborah has a knack for taking Latin flavors and creating something new and exciting, but familiar at the same time. On the eve of the first day of fall she’s presenting Baked Achiote-Citrus Chicken in Banana Leaves, Cumin and Lime Wild Rice (one of the most requested side dishes at Mudflower Catering),  Spinach Salad with Raspberry Vinaigrette and Chile-Sugared Walnuts, and creamy Mexican Pots de Crema for dessert.   Begin fall with some new south-of-the-border flavors!
Complementary wine pairing. $45

Fridays Uncorked – 5-7:30pm
September 23 - Organic Wines

Organic is defined in terms of what winemakers don’t do to their grapes - no synthetic herbicides, pesticides, insecticides, fungicides or genetically engineered crops (GMO’s). Instead, winemakers allow their grapes to grow in a chemical-free environment. Taste five of Bayview’s most flavorful organics!
$12/person

Mon, Sept 26, 6-8:30 pm
Dinner with Dockside Bistro’s Chef Laurie Nguyen, Owner and Chef of Dockside Bistro

Since Laurie has taken over as head chef at Dockside Bistro, she has gradually introduced more continental fare accented by the culinary influences of her Asian heritage.  Join her for the perfect fall evening meal.  Her spectacular menu includes, Beef Tenderloin Skewers in Shoyu Butter Sauce with Bamboo Rice, Curried
Pan-Seared Sea Scallops served with Asian Slaw and Crepes filled with Mascarpone and Fresh Fruit. 
Complementary wine pairing. $60

Thurs, Sept 28, 6-8:30 pm
Autumn-Inspired Pastry from Grand Central Bakery
Piper Davis, Bakery Owner and Cookbook Author

Piper returns to BSC by popular request to teach you the secrets of making a spectacular Apple Tarte Tatin, a luscious pastry topped with caramelized fall fruit -- her self-proclaimed signature dessert.  She’ll demonstrate how to put together Rough Puff Pastry, the base of Tarte Tatin and as a bonus;  she’ll also be making her Polenta Pear Cake, a nutty cornmeal cake made like an upside-down cake that’s wonderful for brunches as well as dessert. 
Complementary  wine pairing. $60