Events in March 2019
- In Like a Lion, Out Like a Lamb with Caroline Willard Ages 5 to 8
In Like a Lion, Out Like a Lamb with Caroline Willard Ages 5 to 8
For Ages 5 to 8: They say that March comes in like a lion and goes out like a lamb. That may be, but have you ever cooked food that’s named after these two animals? Join Caroline and her helpers in the BSC kitchen as you make Lion’s Head Casserole, a traditional Chinese dish featuring meatballs, Sheep Dip, made with feta cheese, ricotta, pine nuts and dill, served with assorted vegetables, and adorable Lamb Cupcakes, decorated with marshmallows. $35The Lion and the Lamb with Caroline Willard ages 9-13
The Lion and the Lamb with Caroline Willard ages 9-13
For ages 9-13: It’s said that March comes in like a lion and goes out like a lamb. That may be, but have you ever cooked food that’s named after these two animals? Join Caroline and her assistants in the BSC kitchen as you make Lion’s Head Casserole, a traditional Chinese dish featuring meatballs, soft, pillowy, Lion House Rolls, creamy Sheep Dip, made with feta cheese, ricotta, pine nuts and dill, served with assorted vegetables, and adorable Lamb Cupcakes, decorated with marshmallows. $40
- Practical Everyday Sauces with Chef Toby Kim
Practical Everyday Sauces with Chef Toby Kim
Chef Toby knows that the key to incredible dishes is an incredible sauce! In this class he’ll demonstrate sauces he feels are useful for how we cook today, including Pan-Roasted Chicken with Cognac-Mustard Pan Sauce, Slow-Roasted Salmon in Dill with Classic Beurre Blanc, Eggs Benedict with Foolproof 2-Minute Hollandaise Sauce, Roasted Vegetables with Balsamic-Bacon Vinaigrette Sauce, and Chocolate Souffle with Mint Creme Anglaise. Who knows what you’ll be able to cook up once you have these 5 sauces in your repertoire! Complementary wine pairing.
- The Cuisine of Vietnam with Pranee Khruasanit Halvorsen
The Cuisine of Vietnam with Pranee Khruasanit Halvorsen
Pranee is a native of Thailand but also loves the fresh, vibrant cuisine of neighboring country, Viet Nam. Join her as she teaches you to prepare classics from this beautiful country. She’ll demonstrate how to make Pho Bo, Beef Pho of Northern Vietnam, Bahn Xeo, Vietnamese crepes with fresh herbs and dipping sauce, Bo La Lot, grilled ground beef wrapped in wild pepper leaf, Hom Hoa Chuoi, banana blossom salad), and for dessert, Bahn Khoai Mi, steamed cassava–coconut cake with sweet coconut sauce. Complementary wine pairing. $65
- Homemade Corned Beef for St. Patrick's Day with Lee Ann Ufford
Homemade Corned Beef for St. Patrick's Day with Lee Ann Ufford
Celebrate St. Patrick’s Day with your own, homemade corned beef! Lee Ann will show you how to corn your own brisket of beef, from making your own rub, to aging and cooking. Our taste of Ireland begins with a warm bowl of Emerald Isle Soup. Home-Cured Brisket is accompanied by an array of Root Vegetables, Potatoes, Cabbage, and Horseradish Cream Sauce. An evening of Irish delights calls for dessert, in this case Lee Ann’s spectacular Irish Cream and Chocolate Cheesecake with Coffee Whipped Cream. Beannachtaí na Féile Pádraig! Complementary beer pairing. $60
- Knife Skills - A Hands-On Class with Chef Toby Kim
Knife Skills - A Hands-On Class with Chef Toby Kim
One of the best ways to improve your cooking is to sharpen your knife skills - it will make you more efficient and help save you time in the kitchen. Chef Toby will cover knife basics, and you'll learn how to slice, dice, julienne, and chiffonade. He'll also offer instruction on various ways to handle garlic, chopping an onion, and how to cut up a whole chicken. The majority of class will be dedicated to hands-on knife instruction and then your cut vegetables will be used to make a Vietnamese Noodle Salad with Nuoc Cham Dressing! If you have a favorite chef's knife, please bring it to class. Complementary beer pairing. $60
- Taco Party! with Chef Frank Magana, 3 Magnets Brewing Co.
Taco Party! with Chef Frank Magana, 3 Magnets Brewing Co.
No one does tacos like Chef Frank! Learn the secrets of putting together a fabulous party for spring and summer entertaining. He’ll be offering instruction on how to make Chimichurri Skirt Steak Tacos, Chipotle Chicken Tacos, and Mushroom Fajitas, along with accompaniments, zesty Mango Pico de Gallo, Corn Salsa, Cilantro Slaw, and Poblano Rice. For dessert, Sopapilla Cheesecake Bars are a fun follow-up to the theme. Complementary beer pairing. $65
- A Mediterranean Menu Made Easy with Barb Agee
A Mediterranean Menu Made Easy with Barb Agee
Repeated by Popular Demand!
Barb has a Mediterranean menu that you can easily make for a weekend dinner party! Her line-up begins with Crispy Smashed Potatoes with Lemon and Oregano, and Shredded Romaine and Cucumber Salad with Yogurt Dressing, fresh herbs making each bite an explosion of flavor. Andalusian-style Chicken with Saffron and Green Olives is served with warm crusty bread for mopping the tasty sauce and is accompanied by Snap Peas with Turkish Tarator Sauce, a lovely almond sauce, and Persian-style Carrots and Chickpeas, a mix of warming spices and a burst of saffron that complements the carrots. Sea Salt Caramel Budino, a creamy custard with salted caramel sauce and crushed shortbread cookies, is the easy-to-do dessert!
Complementary wine pairing. $60
- Del Rio Vineyards Dinner with Derek Bangs, Barb Agee and Leanne Willard
Del Rio Vineyards Dinner with Derek Bangs, Barb Agee and Leanne Willard
Del Rio Vineyards was established in 1997 in Oregon. Join Del Rio representative Derek Bangs for a fun evening of excellent wine and good food. Barb and Leanne have planned a menu that starts with Halibut with Orange-Miso Sauce and Roasted Asparagus paired with Rock Point Pinot Gris, and Barley-Mushroom Soup with Mini Meatballs enjoyed with Del Rio Pinot Noir. Rock Point River Red is the perfect match for Roasted Shredded Beets and Field Greens with Walnuts and Blue Cheese, Jolee Rouge nicely enhances Pork Medallions with
Tomatoes, Prosciutto and Arugula served with Israeli Couscous. Sparkling Rose’ Jolee is the lovely accompaniment for dessert, Mango-Pineapple Upside Down Cake with Coconut Whipped Cream. Come and find out what makes this wine so special! $85 per person
- Classic Xinh with Xinh Dwelley
Classic Xinh with Xinh Dwelley
Xinh is a classic and of course, so are many of her specialties! Join her for an evening of good food, learning, and laughs as she makes her famous Pork and Vegetable Eggrolls. Her Vietnamese Rice Noodle Salad with Prawns and Pork is a perennial favorite, and her Geoduck Chowder, served with baguette slices is legendary! Don't miss the chance to see her in action! Complementary wine pairing. $60
- Cast Iron Skillet Magic with Chef Rich Rau
Cast Iron Skillet Magic with Chef Rich Rau
Chef Rich knows that there’s a certain magic about a cast iron skillet. It’s certainly one of the most versatile pans in your kitchen. His comfort food menu includes a homey Fried Chicken with Pecan-Honey Glaze, nostalgic Meatloaf with Tomato Relish, luscious Skillet 4-Cheese Scalloped Potatoes, and for dessert, Bread Pudding with Bourbon Sauce. Chef Rich will show you how to make magic out of a plain, black pan. Complementary wine pairing. $65
- Hands-On Sushi II with Chef Toby Kim
Hands-On Sushi II with Chef Toby Kim
All new menu!
Chef Kim graduated from the Seattle Culinary Academy, worked for many years at The Herbfarm Restaurant, and Seattle area restaurant, Poppy. Join him as he offers expert hands-on instruction, so you can make perfect, more advanced sushi at home! Class will begin with Wok-Charred Edamame with Soy Sauce and Garlic. Then you’ll learn to make Perfectly Seasoned Sushi Rice, Spicy Tuna Roll, Shrimp Tempura to put into a Dragon Roll, Unagi Sauce, and Spider Rolls, with soft-shelled crab.
Complementary sake pairing. $65
- Xinh and the Oyster with Xinh Dwelley
Xinh and the Oyster with Xinh Dwelley
Xinh knows oysters! This time she’s highlighting Bayview’s amazing Lilliwaup oysters in three recipes. She’ll be preparing spritely Raw Oysters on the Half Shell with Pickled Ginger Mignonette, decadent Baked Oysters in the Half Shell with Garlic-Lemon-Ginger Butter Sauce, and her own delicious version of Oysters Rockefeller. She’ll also demonstrate how to make one of her old restaurant favorites, Fillet of Salmon with Creamy Tomato, Basil and Garlic Sauce, served with spring greens and baguette. Don’t miss this opportunity to experience the magic of Xinh.
Complementary wine pairing. $65
- A Springtime Brunch Menu with MaryKate Perry
A Springtime Brunch Menu with MaryKate Perry
There are many occasions for brunches in the springtime—Easter, Mother’s Day, and graduations, and MaryKate has the perfect do-ahead menu for a delightful morning
repast! Start with a refreshing Lemon Ginger Gimlet, and an easy Chocolate-Orange Croissant made with puff pastry. Brioche Strata with Pancetta and Havarti is made piquant with sweet Peppadew peppers and tangy Dijon mustard, and alongside there’s an Orange, Grapefruit, and Starfruit Salad with Lavender Honey Syrup, and Isernio’s Chicken-Apple Sausage. A creamy Earl Grey Panna Cotta is the sweet finale to your party!
Complementary mini cocktail pairing. $60