Bayview School of Cooking

Thurs, Jan 7, 9-11 am or 1-3 pm
Pat’s Kitchen – Healthy and Fresh Norwegian

Hostess and instructor extraordinaire Pat Leslie will show you a bounty of Scandinavian nourishment with fish cakes and creamed cabbage. Pat opens the BSC kitchen in both the morning and afternoon (repeat of morning class). This FREE culinary program includes demonstrations, tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety. This fun and social exchange takes place on the second floor mezzanine. No registration required. Free

Fri, Jan 8, 5-7:30 pm
Friday’s Uncorked: Affordable Wine Under $12

Shhhhh it’s under wraps -- guess the cost and try some winter table wine that will surprise the palate and the purse. This is a casual, informative evening of wine tasting and complementary cheeses. Ongoing pourings and presentations allow you to arrive anytime between 5 - 7:30 p.m. for this casual, fun, social event. $12

Sun, Jan 10, 2-3:30 pm
Sunday Stirrings: Go with the Grain
Nancy Hebb

This technique oriented class will inspire you with new recipes for the New Year. Features gourmet winter fare using barley, quinoa and grits. $25

Tues, Jan 12, 6-8:30 pm
Bowls of Thai Comfort Food
Pranee Khruasanit Halvorsen

Pranee demonstrates her native dishes in one bowl entrées in which the steam and chilies heat up the palate and the soul. Defrost an icy evening with her popular national dishes Phad Kee Meo (fresh stir-fried Thai noodles with Chinese kale, red pepper and shiitake mushrooms), Kao Soy (chicken curry Chiang Mai specialty), Yam Woon Sen (cellophane noodles salad with pork and seafood) and Saku Peak (tapioca pearls in coconut milk). Complementary wine pairing. $50

Thurs, Jan 14, 6-8:30 pm
The Art of Sushi Rolling
Guest Chef Naomi Kakiuchi

Naomi introduces Maki or “rolled” sushi techniques and gives students hands-on instruction in this Japanese art form. Using bamboo rolling mats, students will master the technique while creating Hosomaki (thin rolled), Futomaki (thick rolled), California Rolls and Spicy Tuna Rolls. Naomi discusses ingredients, sumeshi rice preparation and presentation during sushi assembly. Also featured with this favorite Asian finger food – Miso Soup and Sunomono (cucumber salad). Hands-on Adult Class. Complementary wine pairing. $55

Mon, Jan 18, 6-8:30 pm
A World Tour of Soups
Chef John Edwards

It’s an international soup kitchen when Chef John navigates students on a global quest to new taste discoveries. Students prepare Paella Soup (Spanish), Tortilla Soup with Chicken, Lime and Smoked Chilies (Mexican), Sweet and Sour Soup (Chinese) and Mulligatawny Soup (Anglo-Indian). Hands-on Adult Class. Complementary wine pairing. $45

Tues, Jan 19, 6-8:30 pm
Cook for Her (or Him) – Seafood
Brett Graham

This former restaurateur provides some easy recipes and tips for a romantic date in your own kitchen. Brett’s tried and true seafood specialties definitely make the “catch” that night with his BBQ Dungeness Crab, Stuffed Sole with Crab and Shrimp and Seafood Fettuccine. No previous cooking experience required. Complementary wine pairing. $45

Wed, Jan 20, 6-8:30 pm
Rustic Stews from La Cucina
Christine Ciancetta

Hearty, satisfying and even better as leftovers, Christine’s dishes are everything to “stew” about! The quintessential Italian ingredients give culinary character to Pork and Borlotti Bean Stew (seasoned with rosemary), Lamb Stew with Lemon and Garlic, Fried Semolina Polenta Squares and Braised Greens with Pecorino Cheese. Red wine and crusty bread complement this rustic cuisine. Complementary wine pairing. $45

Fri, Jan 22, 5-7:30 pm
Friday’s Uncorked: Rioja – Spain’s Greatest Wine Region

Selected varietals/blends including tempranillo, Espana’s answer to “pinot noir.” This is a casual, informative evening of wine tasting and complementary cheeses. Ongoing pourings and presentations allow you to arrive anytime between 5 - 7:30 p.m. for this casual, fun, social event. $12

Sun, Jan 24, 2-3:30 pm
Sunday Stirrings: Go with the Grain
Beth Storey

This technique oriented class will inspire you with new recipes for the New Year, starting with the Layered Walnut Torte Cake. $25

Tues, Jan 26, 6-8:30 pm
A French Fireside Supper
Chef Thierry Liot

A warm hearth, a glass of burgundy and a baguette is all that’s needed to complete the French dining experience for Chef Thierry’s featured entrée Boeuf Bourguignon with Boiled Potatoes. This slowly braised beef in wine with mushrooms and onions typifies French comfort food. Chef Thierry’s Salade de Chevre Chaud and Classic Crème Carmel share the table of classical French cuisine. Complementary wine pairing. $45

Wed, Jan 27, 6-8:30 pm
A Norwegian Smörgasbord
Nancy Judge

Nancy’s recent trip to Norway broadened her scope of this Scandinavian’s culinary attributes beyond Jarlsburg cheese and lutefisk. In addition to cultural enlightenment, students taste the country’s fish and potato staples in Gravlax with Sweet Dill Mustard Sauce, Savory Havarti Cheese Cookies with Caraway, Norwegian Stuffed Potato Patties (Fylte Potetfritadellar) and Meatballs with Spiced Cream Sauce. Complementary wine pairing. $45

Thurs, Jan 28, 6-8:30 pm
Cheese Making 101
Leanne Willard

This simple primer on cheese is demonstrated making whole cream Ricotta and fresh Mozzerella. Leanne gives tips and techniques for producing two cheeses that have wonderful cooking properties in baking and other taste tantalizing dishes. Sample her Fresh Ricotta in a savory Bruschetta and a Honey Dessert, and the Fresh Mozzarella in an Array of Antipasto and Sweet Breakfast Packets (filled with Strawberry Jam). $40