|
|
|
|||||
|
| NOVEMBER | DECEMBER | JANUARY | FEBRUARY | Sat, Feb. 2, 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 everchanging throughout the store.
Mon, Feb. 4, 6-8:30 pm The nutritional benefits of seafood have been widely publicized especially the Omega-3’s for healthier living. Evie visits BSC and shares valuable information about incorporating seafood into our diet while she ladles up three distinctively different stew-like soups. Savor the goodness of a creamy Northwest Chowder, a red Cioppino and a broth-based Bouillabaisse, all prepared with Pacific Northwest waters’ catch. Complementary wine pairing. $40
Tues, Feb. 5, 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. Ring in the lunar year with red paper lanterns, chopsticks and Chinese take-out food prepared in your home. Learn how to wok the talk while your most honorable friends marvel at your deftness in the stir-fry technique with Citrus Shrimp (or Chicken) & Vegetable Stir-fry, Pork Fried Rice, Golden Egg Rolls and Fresh Spring Rolls in Rice Paper and Made-from-Scratch Fortune Cookies. Teen Hands-On Class. $25
Wed, Feb. 6, 6-8:30 pm Ward off the chill by dressing up a salad as a warm dish with fresh ingredients. Chef John’s students sauté, broil, poach and wilt these leafy combinations: Salmon with Mixed Greens and Orange Vinaigrette, Lamb Skewers with Butter Lettuce and Lemon Vinaigrette, Arugula Salad with Sautéed Pork and Balsamic Vinaigrette and Warm Spinach Salad with Sherry. Rustic bread completes the menu. Complementary wine pairing. Adult Hands-On Class. $45
Thurs, Feb. 7, 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 in Filo Fantasy, Pat shows demonstrates Filo/Phyllo Pastry Techniques in Sweet and Savory bites. No Class Fee
Thurs, Feb. 7, 6-8:30 pm Every international region has its own version of comfort food that is hearty and satisfying. Korea is no exception. Caitlin shares her family dishes featuring this much requested cuisine. Enjoy Bulgogi (marinated beef), Chap Che (mixed vegetables with thin rice noodles), Mandu (dumplings with assorted vegetables, meat, egg and Asian herbs), Kimbap (Korean “sushi”) and Tkeokbokki (rice cakes, carrots, bamboo shoots laced with a Gochujang-based spicy sauce). Complementary wine pairing. $40
Fri, Feb. 8, 5-7:30 pm It’s time to fall in love again with red and white Italian imports. Sangiovese, Pinot Grigio and Nebbiolo are just a few “grape” reasons why Italy produces more wine than California, France and Germany combined. See how to celebrate romance with some classical wine from the land of amore. 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, Feb. 11, 6-8:30 pm / Book Signing 4-5 p.m. This charming Italian gives us a tasteful glimpse of why his Seattle restaurant justly deserves its renowned success and some culinary inspiration to make a passionate Valentine feast. Assaggio Ristorante’s was named by Zagat Survey as one of the best restaurants in Seattle and owner and Chef Mauro Golmarvi will be our instructor. This is your chance to meet this witty and charming Italian who exemplifies how cooking and eating are acts of passion. Decant the wine and turn on your favorite Sinatra CD as Mauro brings his inimitable showmanship and culinary skills for an evening of fine dining with Calamari Saltati, Insalata di Panzanella and Fusilli Veneziana. Remember when in Rome…. For more information on Assaggio’s and Mauro visit www.assaggioseattle.com. Complementary wine pairing. $65
Tues, Feb. 12, 6-8:30 pm These oft restaurant requested “fried burritos” can become the popular favorite at your house when Señora Deborah demonstrates the technique for preparing, rolling and frying Bean & Cheese Chimichangas and Chicken & Cheese Chimichangas both served with a refreshing side of Cranberry Slaw and finished with the decadent Budin de Arroz con Coco (rice pudding with cocoa). Guests and family will grin oído al oído (ear-to-ear)! Complementary beer sampling. $40
Wed, Feb. 13, 6-8:30 pm Pranee’s three color curry palette (red, green and yellow) tempts your palate with uniquely different curry pastes of spice and herb blends that flavor Thai dishes. Watch this native culinary artist create curry profiles as she uses them in Tod Man Pla (fish cakes with red curry and basil); Phad Gaeng Keow Wan (green curry fried rice with peas and prawns); Pak Naung Rad Na Gang Gari (steamed broccoli and carrot with yellow curry sauce and cashew nuts) and Gaeng Phed Daeng (red curry with chicken, Thai eggplant and bamboo shoots). Complementary wine pairing. $50
Mon, Feb. 18, 6-8:30 pm Olympia’s newest eatery on the boardwalk along the harbor is a welcomed addition to our waterfront. Chef Cedar’s interesting entrées offer lunch and dinner guests innovative dishes paired with perfect wine partners. Specialties include: Seafood Martini, Chilean Sea Bass with Black Bean Sauce, Sautéed Cauliflower, Mushrooms, and Pea Vine Salad, and Curry White Chocolate Crème Brûlée. Complementary wine pairing. $50
Tues, Feb. 19, 6-8:30 pm Tired of soup, stews and casseroles? Chef Dianna’s contemporary “blue plate specials” with thinly pounded meat in crisp coatings are quick and easy meal fixes. Dad and kids alike won’t complain about Parmesan-crusted Chicken Cutlets with Orecchiette Pasta, a Savory Tofu Panini with Vegetable Sofrito and a Pork Cutlet Sandwich with Tonkatsu Sauce. Complementary wine sampling. $40
Wed, Feb. 20, 6-8:30 pm The crime scene includes cooks and congressmen in the Capital for a full course of excitement and irigue. Nancy takes her readers from a “whodunit to a will-fix-it” with “Murder on the Menu.” Enjoy these killer dishes of great taste with Sara’s Goat Cheese and Artichoke Bruschetta, Annie’s Easy Fennel Salad, Damien’s Roasted Asparagus with Proscuitto, Mark’s Chicken with Black Pepper Maple Sauce and Eve’s Flourless Chocolate Torte. Complementary wine pairing. $40
Thurs, Feb. 21, 6-8:30 pm Knead help? Bake bread with confidence when Rosanne demos tips and techniques in how to use a preferment in making a loaf of rustic/artisanal bread. Students then give it a hand in class by creating and working their own dough for Honey Whole Wheat Bread to take home and bake. Adult Hands-On Class. $45
Fri, Feb. 22, 5-7:30 pm BSC celebrates the 80th Academy Awards with “featured” wines associated with Hollywood elite. Sip in style some of the famous labels and makers from tinseltown. (Hint: Francis Coppola wine is one of them!) 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. Dressing up is optional! $12
Mon, Feb. 25, 6-8:30 pm Chop, dice, mince, julienne, chiffonade. . . master knife skills! Here’s a class you can cut, or at least where you can cut everything!!! Learn proper knife cutting techniques and practice under Chef Dianna’s guidance. Become acquainted with different knives and their appropriate use while you practice cutting meat, vegetables and herbs. Students are required to bring a chef knife to class. (BONUS: Bring three of your knives to have them professionally sharpened for $15 between 3-5 p.m. during the day of class.) Hands-On adult class with limited enrollment. $45
Tues, Feb. 26, 6-8:30 pm Homemade Pizza with Class Leanne never settles for a mundane recipe. She’s in constant pursuit of “topping” her last effort and this pizza class does exactly that! Students learn to make dough from scratch and update the ingredients to bring over-the-top flavors. Savor a Greek Pizza with Gyro Meat and Tzatziki Sauce, Northern Italian Pizza with Roast Chicken, Fontina and Alfredo Sauce and Mushroom Medley Pizza with Herbs. Toast your pizza success with a great vino! Hands-On adult class with limited enrollment. Complementary wine pairing. $45
Wed, Feb. 27, 6-8:30 pm Christine introduces her take on the popular “superfoods” in classic Italian dishes and reduces the guilt factor sometimes associated with cream and cheese sauces. Savor the earthy flavors of wholesome ingredients in Whole Wheat Penne with Winter Squash and Pine Nuts, Eggplant Lasagna, Venetian Shrimp and Beans and Orange-Poached Pears Accented with Oranges, Cinnamon and Hazelnuts. Complementary wine pairing. $40
Call the Cooking School at (360) 754-1448
|
|
