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December | January | February |
January 2012 Full Brochure (.pdf file) ~ January 2012 Calendar (.pdf file) 
Jan 5 – 9-11:00am / 1-3:00pm In the Kitchen: A Cozy Weekend Dinner Barb Agee Join Barb as she prepares Red Lentil-Black Bean Soup redolent of browned paprika and roasted red bell peppers. She’ll also feature Romaine Salad with Jicama, Orange and Red Onion. Free sample tastes and a free beverage, compliments of Bayview. Thurs, Jan 5 Public Book Signing 5-6pm Cooking Class 6-8:30pm  Dishing Up Oregon
Cookbook Author, Ashley Gartland, with BSC Instructor Beth Storey assisting
Dishing Up Oregon is the new cookbook that celebrates Oregon’s farm-to-table flavors, written by Ashley Gartland, a food writer whose articles have appeared in Sunset, the Oregonian and other publications. Spend the evening with Ashley as she shares her many stories about farmers, chefs, fishermen, winemakers, distillers, brewers, cheesemakers and artisans who dedicate their time and energy to shrinking the distance between farm and table. Join BSC’s Beth Storey as she prepares a lovely menu from the book which includes, Shaved Radish “Carpaccio” Salad, Flat-Iron Steaks with Apple Brandy Pan Sauce, Roasted Cauliflower with Currants and Crème Fraîche, and a delicious Rustic Pear Galette for dessert.
It’s what kids have asked for—Chinese food! Celebrate Chinese New Year and learn to make yummy Pot Stickers with Dipping Sauce and Imperial Rice. Then go home and make dinner for your family!
Our students from previous classes have repeatedly asked to cook Chinese food! Celebrate a new year and learn to make amazing Pot Stickers with Dipping Sauce, Imperial Rice and fabulous Orange Chicken. Be careful—your parents will want you to make dinner!
If you thought Schnitzel was Schnitzel!, think again! Regina demonstrates the versatility of this famous Austrian dish by offering,
Traditional Schnitzel (pounded pork cutlets, breaded and pan fried), Hunter’s Schnitzel (with a rich mushroom sauce), Swiss Schnitzel (topped with Swiss cheese and tomato) and Madagascar Schnitzel (with a white cream sauce and fresh green peppercorns). Favorite accompaniments include, Kartoffel-Kroketten (mashed potatoes shaped into a roll and pan fried), Peas with Fingerling Carrots and Spaghetti Ice (say “Shpaghetti”)—a wildly popular dessert in Germany!
The winter months are the perfect time to invite friends over for an easy, no-fuss Italian meal. Christine demonstrates just
how easy it is to “create” a special occasion with Stracciatella (Roman egg and cheese soup with a light broth), Spinach and Egg Salad, Sicilian Beef Rolls (with pine nuts, raisins and garlic in tomato sauce), Sicilian Rice with Olives and Vegetables and clever Sweet Chocolate “Salami” (with dried fruit and pistachios—similar to a no-bake cookie). Treat yourself to a little party!
Thai restaurants have become immensely popular - almost everyone loves the bright and balanced flavors of this Southeast Asian cuisine. If you’ve wanted to create Thai dishes at home but were afraid it’s too difficult, this class is for you! Pranee will demonstrate, step-by-step, how easy it is to prepare four standards of Thai cooking: curry, stir-fry, soup and salad. You’ll learn to prepare Chicken Satay, Tom Yum Goong, Green Curry and Green Papaya Salad. Let Pranee help you keep that New Year’s resolution to learn something new!
Join Chef Treacy as he offers a tutorial on proper knife techniques. In the process of deboning a chicken and making stock to prepare a Winter Chicken and Multigrain Soup (served with bread), Treacy will teach you basic knife skills, showing different cuts with various types of knives. As he makes the soup, he’ll be dicing, mincing, and cutting large and small mirepoix.
Students are requested to bring a paring knife and chef knife to class to cut vegetables into julienne, batons, brunoise and diamonds for deluxe Crudités with Dip.
The inspirational movie “It’s a Wonderful Life” came out in 1946, when Karolyn was 6 years old. She played George Bailey’s daughter Zuzu (of Zuzu’s petals fame). Share an evening with Karolyn as she reminisces about the making of this iconic movie (along with all of her other movies) and taste homey recipes from her cookbook, Zuzu’s Recipes for It’s a Wonderful Life Cookbook, full of her mother’s recipes and rarely seen photos from the movie. Sample Winter Warmer for Company (a mulled red wine-apple cider drink), Provolone Pesto Loaf, Spinach-Pineapple Salad with Pineapple Dressing, Chasen’s Chili, (Chasen’s was a famous old restaurant in Hollywood where lots of stars dined) and Francie’s Carrot Cake. It’s a wonderful life indeed!
Take the evening to relax as Ava guides you through the preparation of a meal that is free of gluten and sugar, which she feels will give you more energy in the darker days of winter, fewer colds and fewer dreary moods. Natural, healthful ingredients go into Golden Mushroom-Basil Soup, Mediterranean Quinoa with Currants, Feta and Pine Nuts, Spinach Salad with Sweet Onion, Pomegranate and Pineapple and a sweet finish of Winter Fruit Compote. Learn to cook the healthy way!
In culinary terms, the country of Jordan has many influences from Syria, Lebanon, and Palestine, and as such enjoys a sophisticated and elaborate cuisine. The complex flavors of Jordanian food coupled with the famous Jordanian hospitality creates an atmosphere of festivity each time a meal is served. New to BSC, Badee’a shares favorites from her native country including, Pita with Goat Cheese, Turkish Coffee, Tomato and Cucumber Salad with Parsley and Mint, Spiced Chicken Thighs, Ma’aluba Zahara (an upside-down cauliflower and rice dish), and Fenugreek Semolina Dessert.
Sip some of the tastiest new wines from Washington’s newest wineries (and there’s more than a few!)
Enjoy casual wine tasting overlooking beautiful Budd Bay. An on-going pouring allows you to arrive anytime between 5-7:30pm to sample 5 wines with selected complementary cheeses or other tasty Delights!
La Petite Maison is back with a new look and a new menu that strongly reflects the classics of French cuisine, Chef Justin teaches the secrets of creating a perfect Tarte L’onion (along with a simple green salad), a savory Coq au Vin (the famous French chicken in red wine sauce) and a spectacular Chocolate Soufflé for dessert! A French cooking lovers class!
Call the Cooking School at (360) 754-1448
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