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| NOVEMBER | DECEMBER | JANUARY | FEBRUARY | Sat, Dec. 1, 11 am - 4 pm, NO FEE The store will be “stirring” with continuous demonstrations to help spice up your holiday entertaining during this free, annual storewide food and beverage event. Stroll through the aisles for easy-to use tips, samples, and pantry party ideas. The day will include: Bayview School of Cooking instructors will demonstrating simple party recipes and gifts; champagne tasting with moderate to expensive bubbly (small fee per taste); samplings of the holiday’s best confections from an exquisite chocolate and candy “Bar”; tastings of specialty epicurean products and festive foods; displays of the latest trends in cooking utensils and wine accessories; holiday brews from seasonal coffees to yuletide hot chocolates. Tis the season to eat, drink, and be merry, so don’t miss this fun way to find hassle-free merrymaking.
Tues, Dec. 4, 6-8:30 pm Leanne presents the essence of a late breakfast and a light lunch for weekend entertaining family or guests. Indulge in these “eggstraordinary” entrées - Double Salmon and Sweet Potato Hash with Poached Eggs, Brie and Apple Custard Tart, Crab and Artichoke Eggs Benedict and Souffléd Strawberry Jam Omelets. Quench your thirst and toast the camaraderie with Pomegranate Mimosas! Complementary wine pairing. $40
Wed, Dec. 5, 6-8:30 pm This talented cook and author lives on Puget Sound where she sees crab pots from her kitchen window. Her book is an absolutely definitive guide for crab lovers. This crab primer class provides everything you need to select crab, cook it and use it in recipes. Prepare for the upcoming Dungeness crab season with Christine’s crabfest of great recipes to use for holiday entertaining and into the new year -- Crab-Stuffed Roasted Poblanos with Red Pepper Sauce, Crab Ceviche, Bistro Crabcakes atop Champagne Cabbage Slaw and the quintessential favorite, Crab Artichoke Dip. For more information on Christine’s book visit www.crabcookbook.com. Complementary wine pairing. $60
Thurs, Dec. 6, 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 shows creative uses for Pomegranates and Cranberries in holiday cooking, including in Salads and Homemade Condiments. No Class Fee
Thurs, Dec. 6, 6-8:30 pm Keep the flame burning year round in outdoor cooking for new seasonal favorites. Marv demonstrates his technique for Deep Fried Turkey in a propane fryer and fans the coals for Smoked Oysters, Smoked Stuffed Mushrooms and Smoked Yams. Light the Christmas tree and the smoker for a memorable dining experience this holiday season. Remember, dress for outdoor class time! Complementary wine pairing. $45
Mon, Dec. 10, 6-8:30 pm Celebrate any seasonal occasion with make-ahead party food that adorns the table with festive and innovative hors d’oeuvres. Chef Amanda shows how to impress with easy finesse with her Mini Croustades of Fancy Greens, Apple and Smoked Bacon drizzled with Apple Cider Vinaigrette, Rolled Ricotta and Fresh Sage Crêpes with White Wine Sauce, Blackened Chicken Roulade with Polenta and Spicy Sausage, Roasted Pork Loin in Tamarind Sauce and Individual Cheesecake “Spoons” with Fresh Cranberry Sauce. Complementary wine pairing. $45
Tues, Dec. 11, 6-8:30 pm Red and green chiles deck the BSC Kitchen when Señora Deborah and students create a festive appetizer spread. In this hands-on experience, the class prepares Prawn Taquitos with Jalapeño Jelly (rolled and filled corn tortillas, fried to golden), Shredded Beef Taquitos with Roasted Poblano and Avocado Sauce, Hot “Cooked” Winter Salsa, Chile Chocolate Almond Cookies and Chocolate and Hazelnut Quesadillas. Make this a December event for an office get together! Complementary wine pairing. Adult Hands-On Class. $45
Wed, Dec. 12, 3:30-6:00 pm Teen Cuisine: Take Part in “Side Show” 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. Become an active participant during the holiday meals and “wow” the family members with some of your own spectacular side dishes. You’ll be the celebrity chef with these tasty accompaniments Butternut Squash Gratin with Onion and Sage, Panfried Polenta with Mushroom Ragout, Oven Roasted Broccoli with Lemon and Cashews, and German Chocolate Pecan Pie. Move over Jamie and Rachael, there’s a new breed of young talent comin’. Teen Hands-On Class. $25
Thurs, Dec. 13, 6-8:30 pm Culinary Mystery:“Key Lime Pie Murder” by Joanne Fluke The latest mystery from bestselling author Joanne Fluke tests if baker/sleuth Hannah Swenson can measure up to her detective skills by tracking the killer on a hot trail of suspects. Nancy “raises” probing questions and some dessert batter during a heated discussion as she prepares Bernadette’s Popovers with Six Fancy Butters, Mango Bread, Breakfast Omelet, Key Lime Pie and Kitty’s Orange Cake. Complementary wine pairing. $40
Thurs, Dec. 27, 3:30-6:00 pm Teen Cuisine: A Toast to New Egg Breakfasts! 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. It’s a morning Egg-spress menu for some quick energy to start the day without the dry-as-cardboard breakfast bar. Savor Brioche Almond French Toast, Breakfast Quiche with Hashbrown Crust, Baked Egg in Bread, and Migas “scrambled eggs” with Crumbled Tortilla Chips. Now what came first the chicken or the egg? Teen Hands-On Class. $25 Call the Cooking School at (360) 754-1448
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