Bayview School of Cooking

Thurs, Jan 8, 9-11 am & 1-3 pm (repeat of morning session)
Pat’s Kitchen: Cooking from Your Pantry

Weather keeping you housebound? Make simple weeknight meals from a well-stocked pantry. Come and meet Pat Leslie, delightful hostess and instructor, when she opens the BSC kitchen in the morning and afternoon for a free culinary program with demonstrations, tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety. The fun and social exchange take place on the second floor mezzanine. FREE

Sun, Jan 11, 2-3:30 pm
Sunday Stirrings - Mini Cooking Class: Get to the Root of Winter Vegetables
Chef Dianna Kallerges

BSC offers a new types of cooking class . . . short, sweet, and technique oriented. Grab a friend for a Sunday afternoon for one of these short takes on great food to inspire you with new recipes for the New Year! This class features delicious preparations for parsnips & beets. $25

Wed, Jan 14, 6-8:30 pm
Thai Comfort Food
Pranee Khruasanit Halvorsen

Awaken your dormant taste buds during winter’s hibernation with Pranee’s Thai version of comfort food that’s hearty, warm and robust in flavor. It’s simple, everyday cooking with Poo Phad Nam Prik Poa (stir-fried crab with roasted red chili paste), Kao Soi (Chiang Mai red curry with chicken and egg noodles), Palo Moo (braised pork shoulder with five spice), Phad Pak Khana (stir-fried kale with garlic and oyster sauce) and Saku Peak (tapioca pearls in coconut milk).

Complementary wine pairing. $50

Thurs, Jan 15, 6-8:30 pm
Gluten Free Bread Baking
Steve Wilson

Steve’s passion for fresh home baked bread is his impetus for exploring different grain combinations as well as the development of a gluten-free, full-flavored, textured bread. This dedication is serendipity for those who cannot enjoy daily bread of wheat, rye or white flour. Join Steve in a baking workshop that investigates gluten free substitutions in the step-by-step bread making process.

Hands-on adult class. $45

Fri, Jan 16, 6-8:30 pm
Wine Descriptor Course
Neal Delargy

Silky, creamy, musky, grassy, smoky or chewy? Learn the language of wine tasting with descriptive vocabulary that enables you to evaluate wine and determine your “style”. Taste several varietals and become familiar with terms to help you precisely evaluate wine. Trust your palate, know the lingo and become a discriminating connoisseur of the fermented grape!

Complementary wine pairing. $40

Sun, Jan 18, 2-3:30 pm
Sunday Stirrings - Mini Cooking Class: Super Bowl Feature
Nancy Judge

Grab a friend for a Sunday afternoon delight when TV programming and post holiday budgets are slim! Technique oriented, these short takes on great food inspire you with new recipes for the New Year! Featured items: Potato, Cheddar & Ale Soup and Turkey Taco Grilled Foccacia Sandwich. $25

Mon, Jan 19, 6-8:30 pm
Xinh’s Asian New Year Celebration
Xinh Dwelley, Chef and Owner of Xinh’s Clam and Oyster House

In addition to Xinh’s seafood cooking expertise, she also brings her ancestry to the table with her fabulous Chinese cuisine. Xinh’s fire cracker personality and this menu-pleaser for everyone starts the ‘Year of the Ox’ off with a culinary bang! Celebrate with her Fried Egg Rolls, Stir-Fry Vegetables, Fried Rice and Chinese BBQ Pork Loin.

Complementary wine pairing. $45

Tues, Jan 20, 6-8:30 pm
Warm Winter Salads
Chef John Edwards

Even in the dead of winter a stylish salad is possible for comfort and nutrition. Chef John and students explore leafy possibilities that don’t require the chill factor. Toss around these new ideas for quick meals: Warm Fingerling Potato Salad with Garlic Vinaigrette, Shrimp, Orange and Olive Salad with Sherry Vinaigrette, Pancetta Wrapped Scallops with Rosemary Lemon Vinaigrette and Orange Chicken over Mixed Greens with Citrus Vinaigrette.

Complementary wine pairing. Hands-on adult class. $45

Wed, Jan 21, 6-8:30 pm
Everyday Wine for Everyday Food
Alicia Lee, Sommelier

Alicia provides you with simple guidelines for choosing and enjoying table wine anytime. Her affordable recommendations while students sample weeknight dishes of meat loaf, macaroni and cheese, soup and roasted chicken with paired wine prove wine drinking isn’t only for elite consumption in fine dining. Think European, wine with dinner is a way of life.

Complementary wine pairings. $40

Thurs, Jan 22, 6-8:30 pm
An Evening with Tom Douglas
Special Guest Chef, Restaurateur, Cookbook Author

Our most requested Seattle chef returns for great food, wine and over-the-top entertainment. Meet this Northwest icon in a culinary event like no other. Tom takes crab cakes to new heights offering dozens of recipes for crab cake appetizers, sandwiches, salads and fritters. Here is the first ever definitive guide to the Northwest’s favorite seafood with a Seattle icon to tell you about it! Since his last visit to BSC, Tom has added to his successful cadre of restaurants - Serious Pie, published I Love Crab Cakes, continued his meteoric rise to national TV and radio and that’s just for starters!!.

Complementary wine pairing. $95

Sun, Jan 25, 2-3:30 pm
Sunday Stirrings - Mini Cooking Class: Yogurt - It’s Greek to Me
Chef Dianna Kallerges.

Grab a friend for a Sunday afternoon delight when TV programming and post holiday budgets are slim! Technique oriented, these short takes on great food inspire you with new recipes for the New Year! Featured items: Tandoori Chicken and flavorful Veggie Dips using yogurt, a thick and healthy dairy alternative to sour cream. $25

Mon, Jan 26, 6-8:30 pm
Enoteca, Italian Wine Bar Revisited
Christine Ciancetta

In Italy the Enoteca gives patrons one of the best dining pleasures, pairing fabulous food with old world wines. Christine offers this same sensory experience as students prepare antipasti “small plates” in true Italian tradition with Pasta Gratin with Leeks, Sausage and Mushrooms, Clams Salmoriglio, Crostini Spread with Three Different Cheese/Vegetable Toppings and Eggplant, Tomato and Frittata Stacks. Enjoy this class created appetizer buffet with four perfectly matched wines.

Complementary wine pairing. Hands-on adult class. $50

Tues, Jan 27, 6-8:30 pm
Pot-au-Feu Rustic Country French Supper
French Chef Thierry Liot

Literally translated “Pot on Fire”, this French specialty is a dish of meat and vegetables simmered slowly to produce two entrées - first a Rich Broth Topped with Bread and then a Savory Stew with Carved Beef and a Mélange of Root Vegetables created through the art of braising. Chef Thierry demystifies more French cooking techniques with a scrumptious apple and caramel Tarte Tatin with made-from-scratch Pâte Brisée (sweet pastry dough).

Complementary wine pairing. $45

Wed, Jan 28, 6-8:30 pm
From the Armenian Kitchen
Roxanne Krieg

Bordered by Turkey, Russia and Azerbaijan, Armenia is strongly influenced by Mediterranean, Middle Eastern and Eastern European flavors. Roxanne shares recipes and cultural insights with her family’s Armenian culinary treasures: Jhajhig and Toasted Pita Chips (dip), Apragh (stuffed grape leaves with ground lamb and beef), Boorma (pastry rolls with walnut filling). Complementary wine pairing. $40

Fri, Jan 30, 5-7:30 pm
Fridays Uncorked: ABC - Anything But Chardonnay (or Cabernet)

Become adventurous and explore some new frontier in wine drinking by trying less popular but equally impressive wine varietals – Malbec, Viognier, Carmenere and Semillon. $12