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| FEBRUARY | MARCH | APRIL | MAY | Sun, May 2, 2-3:30 pm Contemporary, casual munchies using avocado, chiles and tomatillos. Grab a friend for a Sunday afternoon and expand your culinary horizon with something new. $25
Garden offerings top Leanne’s pizzas with new ingredient combinations for another season of America’s favorite food. Students make homemade pizza dough and then create – in class – BLT Pizza (with mozzarella, bacon, arugula and tomatoes), Shrimp, Fontina and Sundried Tomato Pizza or Pizza ala Norma (with roasted eggplant, peppers, red onion and rosemary). Complementary wine pairing. Hands-on Adult Class. $50 Wed, May 5, 6-8:30 pm 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
The once ordinary red skinned boiling potato emerges as a springtime all star. 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.
Think salmon and find an Oregon prized Pinot to complement the palate. Taste the finesse of this exceptional wine. 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, May 10, 6-8:30 pm
Pranee explains Thai ingredients available at the peak of springtime and how to use them in easy and light cuisine. Her menu touts the best season’s offerings with Som Tum Malakaw (Green Papaya Salad with Peanut and Lime dressing), Phad Prik Khing (stir-fried crispy green beans with prik khing curry, prawn and Kaffir lime leaf), Pla Yang Yum Sen Lek (grilled Salmon served over rice noodles mixed with herbs and vegetables) and Kao Neow Mamuang (sticky rice with mango) Complementary wine pairing. $50
Perhaps not the ordinary selection of scones and crumpets, Christine’s tea party offers savory pastries that are equally delicious. She invites you to her ancestors’ afternoon social repast with a Carrot Tart with Cheese and Herbs, Vegetable Muffins and a Delectable Zucchini Quick Bread – tea service included in this authentic Italian experience. $45
Hold the lettuce and the mayor; try bulgur, Israeli couscous and rice in this technique oriented class. Grab a friend for a Sunday afternoon and expand your culinary horizon with something new. $25
Chop, dice, mince, julienne and chiffonade and master knife skills. Here’s a class 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 on vegetables and herbs. Students are required to bring a chef knife to class. In class “work” will be served up in a Vegetable Pasta Primavera and a Tropical Salad. Hands-on adult class. $45
Award winning cookbook author and food writer for Saveur, Food & Wine and Bon Appetit. Grace will introduce and cook from her just released cookbook Stir Frying to the Sky’s Edge. The most comprehensive book on stir-frying with over 100 photographs. Experience Grace’s step-by-step instruction for successful stir-frying while enjoying these traditional Chinese recipes: Beef and Broccoli, Yanchow Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, and Velvet Chicken with Asparagus, while also covering Seasoning Your Wok with Stir-Fried Aromatics. $65. Register Early! Grace’s last appearance at BSC Sold Out!!
Guess what the guests have rated as their all time favorite grape for taste and value. 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
The eating lifestyle of the French isn’t just limited to gastronomic haute cuisine. Chef Thierry illustrates light and easy dishes to enjoy at lunch or dinner with Flan de Courgettes (zuchinni flan), Moules Marinieres (traditional mussels), Riz Créole (an adaptation of a French Caribbean rice dish) and Far Breton (delicious purple plum cake). Complementary wine pairing. $50
Alaskan rivers running with fresh, wild salmon delight the discriminating palate of salmon lovers this time of year. Nancy provides refreshing new recipes to enjoy the revered fish in Pan Roasted Salmon with Basil and Tomatoes, Bake Salmon topped with Shiitake Compote or an Olive Tapenade Butter with an accompaniment of Lemon Creamed Spinach. Complementary wine pairing. $45
Call the Cooking School at (360) 754-1448
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