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Mon, June 2, 6-8:30 pm This dynamic duo returns to BSC for more delicious gluten free recipes and inspirational dialogue to cope with the celiac condition that restricts gluten protein in one’s diet. Shauna’s spark plug personality coupled with her husband Daniel’s creative cuisine provide a refreshing menu of seasonal dishes without compromising flavorful foods. Feast on: Roasted Asparagus with Balsamic and Parmesan, Tomato Fava Bean Salad, Lemon-Rosemary Roasted Chicken, and Fresh Fruit Salad with Crème Fraîche. Complementary wine pairing. $60 Wed, June 4, 6-8:30 pm Each student cuts up an individual chicken and discovers that the whole bird is not greater than the sum of its parts. Chef John demos how to utilize all the poultry sections in these weekday supper ideas; Deep Dish Chicken Pot Pie (thighs), Hot Spicy Chicken (legs), Sesame Chicken Wings (wings), Beer Battered Chicken Rolls (breasts) and Chicken Stock (remaining bones and trimmings). Students are asked to bring a knife (a de-boning knife is recommended). Whole chickens provided as part of the class fee. Complementary wine pairing. Hands-On Adult Class. $50 Thurs, June 5, 9-11 am Pat Leslie opens the BSC kitchen as your hostess for a free program with demonstrations, tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety. This month features techniques and recipes for snacks, main meals and desserts using a cast iron skillet for indoor and outdoor cooking. Join Pat for a fun morning out on the second floor mezzanine. No registration required. No Class Fee. Mon, June 9, 6-8:30 pm Pranee’s Thai cuisine for summer requires little work for big flavor. Incorporate the best of the season’s crops with Thai staples of lime, curry, shallots and chilies in Pranee’s native dishes of Yum Sapparod (pineapple salad with chicken and cashew nut), Phad Kee Meo (stir-fried fresh rice noodles with Chinese broccoli and shiitake mushrooms), Phanang Ped (Pha Nang Curry with duck and lychee), and Pla Nueng Manao (steam trout with lemongrass). Complementary wine pairing. $50 Wed, June 11, 6-8:30 pm Chef John combines leafy produce with grilled vegetables, seafood and chicken for ideal summer entrées. Students grill, assemble and toss the salads with homemade vinaigrettes and discover tasty variations with savory ingredients in a Red Leaf & Red Cabbage Salad with Grilled Tarragon Chicken dressed with a Tarragon-Honey Mustard Vinaigrette, Grilled Eggplant Salad with Feta, Pine Nuts and Garlic-Yogurt Dressing, Bibb Lettuce with Cilantro and Toasted Corn Salad with Grilled Shrimp Dressed with a Basil-Garlic-Champagne Vinaigrette, Grilled Salmon on a Bed of Arugula, Frisee and Endive Dressed with a Walnut Oil Vinaigrette. Hands-on adult class. Complementary wine pairing. $45 Thurs, June 12, 6-8:30 pm A sweet ending in Italy is fresh fruit in luscious pastry creams or mounded with whipped Italian cheeses and sensual spices. Christine showcases stone fruit and berries in these glorious desserts to accompany either a cup of espresso or a glass of chilled Prosseco. For a relaxing finish after any summer meal, Mascarpone and Fruit Tart, Baked Ricotta with Chocolate Sauce, Meringue Stuffed Apricots and Zabaglione with Seasonal Fruits. Complementary wine pairing. $45 Tues, June 17, 6-8:30 pm Imagine a glistening seaside view of the Mediterranean on a sun-drenched afternoon as you experience Chef Yanni’s classic Greek dishes from his native country. A supper easily created from your garden bouquet of herbs, dine on his Baked Feta with Herbs and Olives, Grilled Souvalaki (marinated pork skewers served on pita bread with homemade Tzatziki Sauce), and Spanakorizo (a traditional spinach and rice side). You’ll hear the bouzouki music with every bite – Opa! Complementary wine pairing. $45 Wed, June 18, 6-8:30 pm Prolific in the northwest, the ruby red celery-like stalks of rhubarb have other culinary virtues in addition to the quintessential “pie”. Barb demonstrates this botanical vegetable’s versatility in every course, starting with an appetizer, Rhubarb Sauce with Cheese and Toasted Bread, Arugula Salad with Strawberry Rhubarb Vinaigrette, Rhubarb Chutney with Baked Ham, Rhubarb Torte and Rhubarb Sour Cream Cake. Finally, quench your thirst with Fresh Rhubarb Lemonade! Complementary wine pairing. $40 Thurs, June 19, 6-8:30 pm Choosing the right cut is critical for grilling success. Don’t make a costly “mis-steak” with the wrong choice of meat! Pyong Pi presents an overview of preparing and grilling beef with discussion about meat selection (degree of tenderness), types (variety of cuts) and the appropriate cooking methods for each. Pyong gives tips on how to speak to the “butcher” as he grills different types of meats for students to taste including filet and the popular “flat iron steak”. Grilled Vegetables are also served up. Complementary wine pairing. $40 Tues, June 24, 6-8:30 pm No matter how you cut it, proper knife techniques are important for personal safety in the kitchen. Chef Dianna reviews different knives and their appropriate use as students sharpen their knife skills to chop, dice, mince, julienne and chiffonade during in-class practice. Students are requested to bring a paring knife and chef knife to class. The fruits, vegetables and meats of your labor will be prepared in some easy but tantalizing dishes for sampling. Complete chicken de-boning is demonstrated. Hands-on adult class. $45
Wed, June 25, Free Book Signing, 5-6:00 pm ~ Private Class, 6-8:30 pm Looking for the perfect weekend getaway? Steve’s recent publication, “Wine Trails of Washington” is a comprehensive guidebook of Washington’s wineries. This wine-enthusiast not only knows the state’s wineries, but shares the best in everything from picnic areas to gift shops. Heard of Red Mountain, Prosser, or Horse Heaven in Washington’s landscape of wine venues? Map your summer trip planner for a “tasting get-away” in the state’s wine country when Steve presents an evening of valuable information with recommendations to the state’s prominent (and perhaps least obscure) vineyards and suggested travel routes to wineries and points of interest along the way. Enjoy his PowerPoint travelogue with great wine, Q & A discussion and his “best” list for everything from scenic views to picnic areas! Wine tasting and complementary cheeses included. $50 Thurs, June 26, 6-8:30 pm Stave off the summer heat and beat the heat in your kitchen too when Leanne presents her seasonal offerings of contemporary, stylish hors d’oeuvres for casual entertaining. Skip the weary spinach dip and dish up these patio pleasers: Prosciutto Wrapped Melon with Balsamic and Honey Mint Drizzle, Asian Peanut Dip with Snap Peas and Jicama, Fresh Tuna Paté Scented with Rosemary, Rice Paper Rolls with Smoked Salmon and Deviled Eggs with Salsa. Wine anyone? Complementary wine pairing. $40
Fri, June 27, 5-7:30 pm The down under wines are big, powerful and great values. Most notably, the Shiraz, (Australia’s name for Syrah) this peppery, huge and deep red is great with beef and lamb. Sample some of Australia’s “best” along with some intriguing red blends for a diversion from Napa’s Cabs! “Wine down” on the Sound when we move our casual, comparative wine tasting outside to the deck of Bayview Thriftway (weather permitting) for a relaxing evening of wine sampling complete with a summer sunset! On-going pourings allow you to arrive anytime between 5-7:30 p.m. to sample 5-6 wines with selected complementary cheeses. $12. (NOTE: Deli service available until 8 p.m. for patio deck dining. Try Bayview’s signature grilled Panini Sandwiches or Dinner Specials for some TGIF noshing at one of the city’s most coveted outdoor harbor spots!)
Call the Cooking School at (360) 754-1448
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