Bayview School of Cooking

Fresh or frozen, fruits and berries in old-fashioned recipe revivals. Pat Leslie, hostess and instructor extraordinaire, offers a culinary program with demonstrations, tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety.

Free. No registration required for either session.

Thurs, April 8^th, 6-8:30 pm
Vietnam Culinary Tour
Pranee Khruasanit Halvorsen & Nancy Hebb

Pranee and Nancy share highlights, stories and cuisine from their Vietnamese trip in March. After two weeks in Southeast Asia, the adventure included three countries and visits to local markets, restaurants and cooking classes. The menu includes Banh Xeo (Vietnamese rice crêpes), Banana Bloom Salad, Phô plus other regional surprises. More than a cooking class, this is an epicurean travelogue. A must for anyone traveling to Vietnam, Cambodia or Thailand. Complementary wine pairing. $50

Fri, Apr 9, 5-7:30 pm
Fridays Uncorked: C’est Syrah, Syrah

The perfect varietal for pairing with the quintessential spring lamb. 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

Mon, Apr 12, 6-8:30 pm
The Grand Central Baking Book - Favorite Breakfast Pastries
Special Guest and Author Piper David, Grand Central Bakery

Piper is passionate about educating and shares family baking secrets from the celebrated Pacific NW bakeries. She’ll give tips and techniques while demonstrating how-to-bake Grand Central’s signature rustic morning pastries. Master flakey Jam-filled Buttermilk Biscuits, gooey Whole Grain Cinnamon Rolls, and delicate Fruit-Filled Muffins.www.grandcentralbakery.com $60

Thurs, Apr 15, 6-8:30 pm
Simple Dining in Parisienne Style
Chef Thierry Liot

Chef Thierry creates French dining with sophisticated flavor and little fuss. Completely doable for the home cook, savor the taste of spring with Tarte à L’oignon (onion tart), Endive au Jambon (baked ham with endive) Risotto de Champignons (Risotto with Mushrooms) and Éclair with Custard. I love Paris in the Springtime…

Complementary wine pairing. $50

Sun, Apr 18, 2-3:30 pm
Sunday Stirrings: Lemon Meringue Pie
Beth Storey

This technique oriented class will inspire you with new recipes for the New Year. Mile high meringue completes the season’s favorite pie when making it from scratch. Grab a friend for a Sunday afternoon and expand your culinary horizon with something new. $25

Tues, Apr 20, 6-8:30 pm
Great Ground Turkey Dishes
Leanne Willard

Ground turkey is leaner, higher in protein, lower in calories and naturally, more nutritious than its beef counterpart. Leanne breaks new culinary ground with her exceptional entrées; Indian Keema with Peas (tomato based stew spiced with curry, ginger and garlic and served over rice with minted yogurt), Glazed Turkey Loaf (with minced veggies and spices) and Yummy Turkey Burgers (with tomato jam, olives and feta).

Complementary wine pairing. $45

Fri, Apr 23, 5-7:30 pm
Fridays Uncorked: California Dreamin’

When the drive is too far for sipping some of the best of Napa and Sonoma, try their famous offerings in Zinfandels, Cabs and Merlots. 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

Mon, Apr 26, 6-8:30 pm
Whip up Julia Child’s Springtime Menu
Nancy Judge

Her culinary legacy continues enriched with French mastery in cooking technique as Nancy recreates these Julia classics that are light and airy. Les Asperges En Branches with Sauce Maltese (Whole boiled aparagus with orange-flavored Hollandaise), Mousselines De Poisson a la Marechale (light texture fish with Buerre Blanc) and Chocolate Malakoff au Chocolat (Chocolate-Almond Cream molded in ladyfingers). Meet the Paula Deene on the French scene for use of butter!

Complementary wine pairing. $45

Wed, Apr 28, 6-8:30 pm
Classic Thai
Pranee Khruasanit Halvorsen

Pranee, a native of Thailand, offers four classical favorites that typify the harmony of flavors in Thai cooking. Taste the delicate balance of sweet, sour, salt and spicy in these authentic dishes; Phad Thai (Chantaboon rice noodles stir-fried in Phad Thai sauce with prawn or chicken) Yum Neua (sliced grilled beef sirloin steak with Thai herbs and toasted rice powder), Tom Kha Gai (stir-fried rice noodles with chicken and prawns) and Kuey Buod Chee (Fragrant Bananas in Coconut Cream).

Complementary wine pairing. $50