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| NOVEMBER | DECEMBER | JANUARY | FEBRUARY | Sat, Jan. 5, 10 am - 4 pm, NO FEE Arouse your food awareness with FREE Samples and/or Demonstrations the first Saturday of every month. Check out selected merchandise new to the store in the atrium across from Dancing Goats. Bayview Thriftway strives to be the “epicenter” for the food & wine savvy, gourmet enthusiasts and inquisitive cooks. Its continual pursuit of new local/regional products, epicurean offerings, trendsetting houseware items, health-conscious ingredients and the most fashionable foods in style are ever-changing throughout the store.
Thurs, Jan. 3, 9-11 am Pat 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. This month Pat explores Stir-fry Techniques, Asian Greens and Wok Dishes. No Class Fee
Tues, Jan. 8, 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. How to give a lasting impression to your date for Sadie Hawkins, Tolo or Mid-Winter Formals? Without reservation, make the meal yourself! Melanie offers a delicious dinner plan, moderately priced and a time schedule to do it before the night begins... Make enough for seconds with Baked Ziti Au Gratin, Panfried Chicken Medallions, Green Salad with Creamy Chive Dressing and a Macaroon Tart with Luscious Orange Curd. Teen Hands-On Class. $25
Thurs, Jan. 10, 6-8:30 pm New lifestyle eating recommends a diet of superfoods to aid in weight loss, disease control and a longer life. For super health protection, Chef John features scrumptious dishes with unprocessed, life-altering superfood. Enjoy the flavor and health rewards from his Swiss Chard, Parsley and Garlic Soup, Spinach Salad with Marinated Shiitakes, Baked Salmon on Caramelized Endive with a Honey-Lime Sauce and a tasty Blueberry Smoothie. Complementary wine pairing. $40
Fri, Jan. 11, 5-7:30 pm From Dungeness crab to smoked oysters, there’s a suitable wine to enhance the flavor of both. No longer is the tenet “white wine with fish” the hardfast rule in wine pairing. Learn and taste some new varietals that will catch your attention for an evening of seafood. This casual and informative comparative wine tasting includes 5-6 wine samples with complementary cheeses. Ongoing pourings/presentations allow you to arrive anytime between 5-7:30 p.m. $12
Mon, Jan. 14, 6-8:30 pm David returns to BSC with stir-fry favorites that illustrate Chinese wok techniques and ingredient preparations. Sharpen your cleaver and Chinese cooking savvy to recreate this ancient kitchen art with Wonton Soup (with homemade wontons filled with pork), Baby Bok Choy with Garlic, Stir-fried Broccoli Beef and Fu Kien Fried Rice. Primer on chopsticks included! Complementary wine pairing. $45
Tues, Jan. 15, 6-8:30 pm Explore different varieties of Thai noodles and their creative use in Thai supper bowls. Pranee demonstrates her native cooking versatility with these one-dish entrées of Phad Thai (Chantaboon rice noodles with Tiger Prawns), Kao Soy (egg noodles in a Chiang Mai chicken curry sauce), Yum Woon Sen (cellophane noodle salad with seafood, ground peanuts and minced pork); Tom Yum Haeng Sen Lek (sweet and sour soup with thin rice noodles); Lab Mua Nang (sweet rice noodles coated with freshly grated coconut and sesame seeds). Complementary wine pairing. $50
Wed, Jan. 16, 6-8:30 pm Braising is a tasty slow cooking method using liquid and inexpensive cuts of meat. Fabulous and even better the following day, Nancy’s single kitchen effort offers up several “leftover” meal options with Cougar Gold Potato Soup, Braised Collard Greens, Mustard Greens and Red Swiss Chard and Beef Braised in Red Wine and Baked Cheese Grits. And the next day? Grilled Braised Beef and Taleggio Sandwich with Apricots and Capers! Complementary wine pairing. $40
Thurs, Jan. 17, 6-8:30 pm In a season of skiing, sledding and bone-chilling rain, Leanne’s yummy offerings give us food to brave the elements. Toss a log on the fire or light some candles for an indoor repast of Persimmon and Apple Salad with Walnuts, Creamy Tomato-Balsamic Soup, Warm Italian Subs with Spinach, Smoked Mozzarella, Eggplant & Proscuitto and Arborio Rice Pudding. Baby it’s cold outside. Complementary wine pairing. $40
Mon, Jan. 21, 6-8:30 pm Chef Amanda prepares what is arguably the best known dish of Spanish cuisine Seafood Paella. Her Valencian rice dish showcases our Northwest shellfish and fresh firm white fish from oceanic waters. Invite company over to enjoy this one-dish supper accompanied by Ensalada Con Cabrales y Narangas (orange salad with Cabrales cheese); a pitcher of Homemade Sangria and the caramel custard, Flan. Complementary wine pairing. $45
Tues, Jan. 22, 6-8:30 pm A former caterer, Caitlin keeps the kitchen and the spirit warm on blustery nights with her tasty casserole cuisine. Caitlin’s entrées are sure family pleasers with busy schedules that don’t follow the traditional dinner hour. Come home anytime to a Green Chili Chicken Casserole, Four Cheese Mac & Cheese, Six Layer Vegetable Lasagna and Stuffed Acorn Squash. Happiness is not having to wait for dinner! Complementary beer sampling. $40
Wed, Jan. 23, 6-8:30 pm In her triumphant return, Chef Amy spices up the evening with her candid humor and expertise in chili making. She discusses the chili competition circuit while she fixes her own Homestyle Chili (with beans) and a CASI Chili (National Chili Appreciation Society, Inc) - a version which only uses meat and sauce. Learn the judging requirements for a bowl of the “best” and savor the winning spice blend with Jalapeño Cornbread and an ice cold brew. Complementary beer pairing. $45
Thurs, Jan. 24, 6-8:30 pm / 4-5:00pm FREE Book Signing Noted authority on Japanese cooking, trained sushi chef, author and restaurant consultant, Hiroko Shimbo. Hiroko’s award winning, comprehensive cookbooks are written for the Western cook using local available ingredients. Complete with history, cultural perspective and Japanese dining etiquette, Hiroko gives the story and secrets of this fascinating cuisine. She prepares Tender Simmered Pork Belly, Winter Vegetable Tempura, Braised Beef with Barley Miso, Onigiri and Seasonal Fruit. For more information on Hiroko visit www.hirokoskitchen.com. Complementary wine pairing. $75 for this class alone or $140 for this class and Jan 25th class together.
Fri, Jan. 25, 6-8:30 pm / 4-5:00pm FREE Book Signing Noted authority on Japanese cooking, trained sushi chef, author and restaurant consultant, Hiroko Shimbo. Hiroko’s award winning, comprehensive cookbooks are written for the Western cook using local available ingredients. Hiroko reveals the secrets of fish for sushi. Catching, transporting and handling raw fish is a food science to ensure taste, texture, and sanitary conditions. In class, Hiroko, a trained sushi chef, demonstrates all aspects of sushi making with Traditional Tuna and Cucumber Thin Rolls, Shrimp Tempura Inside Out Roll, Traditional tossed Sushi, Nigiri-Sushi, and Shrimp Head Miso Soup. For more information on Hiroko visit www.hirokoskitchen.com. Limited Hands on. Complementary wine pairing. $75 for this class alone or $140 for this class and Jan 24th class together.
Mon, Jan. 28, 6-8:30 pm It’s a night of high-spirited ingredients, great food and music with Billy’s authentic Cajun menu. He cooks in his favorite culinary style with deft skill, passion and unpretentious charm. Master the technique of cooking fresh fish seasoned in a robust spice blend over a super hot temperature with his Blackened Rockfish along with other notable New Orleans fare: Red Beans & Rice, Oysters Rockefeller, easy to make King Cakes and a French Quarter fashioned Café au Lait. Complementary wine pairing. $50
Tues, Jan. 29, 6-8:30 pm Señora Deborah responds to numerous requests for local restaurant fare with these make-at-home Mexican favorites: Chile Relleno with Ranchero Sauce, Mexican Red Rice, Savory Pinto Beans and Baked Pumpkin in Piloncillo Syrup. Brush up on your Spanish and frost the margarita glasses for a fun night at home! Complementary beer pairing. $40
Wed, Jan. 30, 6-8:30 pm Chef John presents non-traditional pot pies perfect for a wintery piping hot meal. Served either individually or family style, students whip up a potpie sampling of a Chilaquiles Potpie (green chiles, chorizo sausage and Mexican toppings), Three Cheese Greek Potpie in Phyllo Pastry, Chicken Potpie with Red Wine, Mushrooms and Herbs, and Salmon in Cream Sauce with a Sour Cream Crust. Complementary wine pairing. Adult Hands-On Class. $45
Thurs, Jan. 31, 6-8:30 pm The essence of Italian cooking is simplicity with natural flavors that capture the palate’s attention. hristine offers a Valentine dinner that captures the heart as well. Entice your partner with Scallops, Pasta and Pesto, an impressive but quickly mastered dish, an elegant appetizer, Chicken Gorgonzola Rolls, succulent Spicy Shrimp with Chili and Garlic (eaten sans knife and fork) and Italian Berry Parfait made with luscious layers of berries, mascarpone and ricotta. Now that’s amore! Complementary wine pairing. $45 Call the Cooking School at (360) 754-1448
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