Bayview School of Cooking
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BSC News!
A Busy BSC Kitchen


BSC offers a tantalizing array of culinary styles and specialized techniques for adults and childrn. In addition to our own team of cooking school instructors, we invite regional chefs, cookbook authors and restaurateurs to instructt many of the classes . We emphasize the fresh flavors from our own Pacific Northwest and other ethnic flavors from around the world including Indian, French, Italian and Asian. Plus we offer speciality multi-course dinners with wine/beer pairings that are a treat to behold. Tour our current list of classes online or download our current brochure (in pdf format) and find your way to delicious culinary surprises! Call (360) 754-1448 for information and to register.

Click here to view our menu of class choices


Featured Classes and Events....
Click page links for details!

Christmas Goodies
Wednesday, November 29th, 6:00-8:30 pm
Hands-On Holiday Cookies with Lee Ann

Thursday, November 30th, 6:00-8:30 pm
Hands-On Lefse and Kransekage Cookies

Monday, December 4th, 6:00-8:30 pm
Winter Sweets with Le’ Saric

Tuesday, December 5th, 6:00-8:30 pm
MaryKate’s Holiday Desserts

Wednesday, December 6th, 6:00-9:00 pm
Mitra’s Favorite Festive Appetizers

Thursday, December 7th, 6:00-8:30 pm
Make Your Own Chocolates with BrasoCocoa!

hollyMonday, December 11th, 6:00-8:30 pm
A Mexican Christmas



Saturday, December 9th 11:00am-3:00pm

Taste the Holiday Spirit! - Annual Free Culinary Event at Bayview Taste the Holiday Spirit! - Annual Free Culinary Event at Bayview

  • Lots of specialty food and drink samples throughout the entire store/li>
  • Mini Culinary Seminars in the BSC Kitchen/li>
  • Recipes for quick, easy and delicious appetizers and desserts/li>
  • Latest in kitchen tools, gadgets and accessories/li>
  • Gift ideas for the food & wine lovers and cooks in your life/li>
  • Caroling throughout the store with Olympia High School’s Chamber Choir
Treat yourself to this holiday event featuring festive “pantry” dishes requiring little time and effort. BSC assistants and Bayview staff offer creative entertaining ideas to eat, drink and be merry this holiday season!
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Just Added!

BSC Kids Culinary Arts Program Saturday, December 16th, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Breakfast with Santa’s Reindeer
Instructor: Irene Schade

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. Join Irene as she presents this Saturday's hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

Santa's reindeer Vixen and Blixen are doing some mixin’ in the kitchen and whipping up a merry Christmas morning feast! Join Irene and her helpers as they assist you in making Dancer, Donner, and Dasher's 3D Breakfast Casserole, Rudolph's Red Nose Cinnamon Rolls and Cupid's Peppermint Hot Cocoa, which you’ll be able to enjoy in class and package up to take home to give as a gift! page link


A Local Business Saturday, January 20th, 6:00-8:30 pm

A Spanish Dinner with Salida Winery
Instructor:s Doug McCrea, winemaker and Paula Liechty & Leanne Willard, your chefs for the evening A Spanish Dinner with Salida Winery

Veteran Washington winemaker Doug McCrea, inspired by his New Orleans roots, launched Salida in 2006, producing his first Tempranillo. Salida means “to exit,” a metaphor for harvest when the grapes leave the vineyards to be transformed into wine. Join Doug when he visits BSC to talk about his winery and the beautiful Spanish-style wines it produces. Paula and Leanne cook up a Spanish menu beginning with Gambas al Ajillo, Spanish Garlic Shrimp matched with Albarino, and a Vegetable Tortilla Espanola with Endive, Radicchio and Arugula Salad is paired with the Tempranillo. Smoky Spanish Albondigas (meatball) Soup goes perfectly with Salida’s Malbec, and the main dish of Chicken and Chorizo Paella is lovely with their Fuego Sagrado. For the grand finale, Gateau Basque with Red Wine Cherries is teamed with Salida’s Graciano, an apt ending for a memorable evening!
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Tuesday, January 30th, 6:00-8:30 pm

Le’ Saric A Special Evening with Nancy Leson
Instructor: Nancy Leson, Food for Thought co-host on KNKX, cooking instructor, former Seattle Times restaurant critic and food columnist

You’ve heard her on the radio, now meet her in person! Nancy Leson is an award-winning food writer, radio personality, cooking instructor and public speaker. For nearly two decades, readers embraced her as the longtime restaurant critic and food columnist for The Seattle Times. These days you’ll find her conjuring recipes and rejoinders as co-host for Food for Thought on NPR-affiliate KNKX, and teaching the fine art of having fun in the kitchen at cooking schools throughout the area. Join us in the BSC kitchen as Nancy shares her Italian-style menu of Rosemary Tapanade Rolls, Warm Spinach Salad with Prosciutto, Eggplant Parmigiana with Homemade Tomato Sauce, and Yes-You-Can-Make Tiramisu. This will be a memorable event you won’t want to miss! Website: www.nancyleson.com/.
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This Winter BSC is Featuring Bogle Wines!

Saturday, February 17th, 6:00-8:30 pm

A Cozy Winter Dinner with Bogle Vineyards
Instructors: Ronnie Gedatus, Bogle Representative and Barb Agee & Leanne Willard, your chefs for the evening A Cozy Winter Dinner with Bogle Vineyards

The Bogle family has been farming since the mid-1800’s, but it wasn’t until 1968 that the father and son team of Warren and Chris planted their first 20 acres of wine grapes in Clarksburg, California. Today Bogle Vineyards farms over 1,500 acres of wine grapes and the success of Bogle over the years is rooted in one thing, the day-to-day involvement of the Bogle family. Join Bogle Winery representative Ronnie Gedatus to learn about their wines and taste five of their best paired with a wintery menu presented by Barb and Leanne. Start with Shrimp and Boston Lettuce Salad with Garlic and Mint Dressing matched with Bogle Sauvignon Blanc, and Butternut Squash Soup with Roasted Fennel and Pecans, served with Bogle Pinot Noir. An appetizer course of Lamb Phyllo Triangles is perfect with the Bogle Essential Red and Beef Bourguignon with Buttered Egg Noodles is complemented by their Cabernet Sauvignon. For dessert, Pear Galette with Whipped Cream and Zinfandel Sauce pairs beautifully with Bogle Zinfandel.
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BSC is located at Bayview Thriftway
All classes are held in the BSC Kitchen unless otherwise noted.
516 West Fourth Ave ~ Olympia, WA 98502
Call (360) 754-1448
Email: director@bayviewschoolofcooking.com