|
|
|
|||||
|
Thurs, June 3, 9-11am & 1-3 pm Hostess and instructor extraordinaire Pat Leslie opens the BSC kitchen for this FREE culinary program featuring make ahead layered salads for picnics, potlucks and patio meals. Offered in both the morning and afternoon (repeat of morning class), the class features demonstrations, tastings and sage advice about cooking techniques, nutrition, recipes, ingredients, food storage and safety. This fun and social exchange takes place on the second floor mezzanine. No registration required. Free Christine’s country Italian fare is sublime dining without the fuss. Using market fresh ingredients, she prepares an easy seasonal repast to serve family or friends. Savor her Baked Sole with Potato Crust finished with Shallot and Wine Sauce, a Garden Vegetable Medley of Onion, Sweet Peppers and Summer Squash, Green Salad with Fennel with a Parmesan Vinaigrette and Strawberries Zabaglione. Complementary wine pairing. $45 Classically trained, French Chef Thierry’s culinary work in the French West Indies inspired this island menu reminiscent of sun-drenched beaches with the resonating vibrations of steel drums. His Caribbean seafood feast includes Salt Cod Fritters (learn how to cook with dried salt cod), Classic Court Bouillon with Halibut and Polenta and Tarte Citron (lemon tart) for a refreshing finish. An unforgettable dinner using the best of ocean waters with a tropical influence. Complementary wine pairing. $50 First-time instructor Vanessa shares casual Spanish cooking from her country with authentic recipes for a tasty tapas feast in your own home. Discover new flavors and menu ideas for summer entertaining with her Tortilla Española con Jamon y Queso (Spanish omelet with ham and cheese), Salchichas al Vino Blanco (sausage in white wine), Crema de Queso (cheese dip), Pimientos del Piquillo Rellenos (stuffed peppers) and Traditional Sangria. Complementary wine pairing. $45 Beth, BSC’s “resident” pie baker gives students hands-on instruction for using rhubarb with its natural tartness in a home-baked pie. Learn techniques from making a pie crust to preparation of fruit filling for a take home dessert. Beth also demonstrates the artistry of weaving a lattice pie topping and offers a Short and Sweet Rhubarb Chutney recipe. Students are required to bring a 9” pie pan. Hands-on adult class. $50 Kelsang, a NYC chef who immigrated from Park Ave. to the Northwest, brought along her stylish menus, culinary experience and a specialty in vegetarian cuisine. Taste for yourself when she inspires even the most ardent carnivore to go meatless with her Torta Rustica (rustic, Italian savory tart with layers of roasted vegetables, fontina cheese and herbs) Kaleidoscope Slaw (delightful mix of cabbage, peppers, mango, scallions and cilantro, finished with Miso Vinaigrette) Grilled Asparagus with Saffron Marinated Oyster Mushrooms and Black Eyed Pea Cakes with Mustard Aioli. Complementary wine pairing. $45 Leanne introduces trendy appetizers every season with tasty nibbles for patio noshing or informal get-togethers. She serves another award winning assortment sure to garner rave reviews with Roasted Sesame and Panko-Coated Asparagus with Soy-Ginger Drizzle, Smoked Salmon on Belgian Endive with Crème Fraîche and Chives, Green Olive and Goat Cheese Crostini, White Bean and Artichoke Dip with Homemade Pita Chips and Melted Cheese Topped Guacamole. Complementary wine pairing. $45 Lee Ann brings island spices and tropical fruit together in a welcomed summer supper that imparts creative flavor from culinary paradises. Light and refreshing, her recipes will become your weeknight favorites with Glazed Caribbean Spiced Pork Tenderloin Salad, tossed with a Curry Dressing and Skewered Shrimp served with a Mango and Jicama Salsa, Roasted Banana Cheesecake with Macadamia Nut Crust and a Virgin Mango Daiquiri. Complementary wine pairing. $45 Pranee inspires students to use Thai staples – fish sauce, soy sauce, coconut milk, red curry paste and shallots – for easy Thai wok meals. Enjoy her energy efficient stir frys to endure the summer heat without added kitchen heat. Join Pranee for Phad Med Ma Mueng (chicken and cashew nuts stir-fried with sweet onion, chilies and green onion), Phad Krapow Talay, (stir-fried seafood medley with basil and garlic), Pla Piew Wan (pan-fried white fish with sweet and sour sauce) and Fried Banana with Coconut Flake and Sesame Seeds. Complementary wine pairing. $50 Taste why “life is a glass of Rose” - notably a French produced wine ideal for hot weather. More character than white wine; not as heavy as red. Ongoing pourings and presentations -- on the deck with waterview and sunset -- allow you to arrive anytime between 5-7:30 p.m. Experience five wine samples with complementary cheeses at this casual, fun, social event. You can also pair this activity with special summer grilled dinners that are available for purchase on the deck -- Cuban Mojo Marinated Chicken Kabobs, Tomatillo Salsa, and Black Bean & Rice Salad. $12 for Fridays Uncorked, grilled dinners additional. No registration required for either activity.
Call the Cooking School at (360) 754-1448
|
|
