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BSC News!


February 2018 ~ March 2018 ~ April 2018 ~ May 2018
Spring 2018 Brochure pdf document - download free Adobe Acrobat Reader
Call (360) 754-1448 to register for classes!



April 2018



Wednesday, April 4th, 6:00-8:30 pm

How to Pair Wine with Food How to Pair Wine with Food
Instructors: Doug McCrea, local winemaker and Leanne Willard, BSC Director

There’s nothing better than sharing a delicious meal and the perfect wine to pair with it. But, how do know exactly what wine to pair with that meal? Join Doug and Leanne for an illuminating class where you’ll discover the basics of pairing wine with food. You’ll learn some basic principles of matching wine with different flavors and then get to taste seven varieties of wine with dishes specifically chosen to highlight what works! Try Shrimp with Barbecue Spices with a white wine with some residual sugar, and Caramelized Onion and Goat Cheese Mini Tarts with a dry white. Salmon Nuggets with Garlic Cream Sauce are paired with a lightly oaked white, and a Rose’ is paired with Fromage Fort Crostini, bubbly and broiled cheese atop toasted bread. French Onion Stuffed Mushrooms are perfectly matched with a light and elegant red, Meatballs with Marinara Sauce are spot on paired with a fruit-focused, soft tannins red, and Roasted Lamb Bites are complemented by a big tannic red. If you enjoy food and wine, you won’t want to miss this evening!
Complementary wine pairingComplementary wine pairing
$60




Thursday, April 5th, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Miso Delicious
Instructor: Barb Agee

This spring, Barb Agee, long-time instructor and assistant at BSC and veritable fountain of information, is “In the Kitchen,” putting her own delightful spin on this free and informative monthly event. Join Barb for new recipes, product sample tastes, and free coffee or tea, compliments of Bayview.

Barb’s discovered the deliciousness of miso and so can you! Miso, a traditional Japanese seasoning, can be used in many dishes to enhance flavor. Try Barb’s Miso-Honey Glazed Turnips in class along with her hearty Three-Bean Miso Chili. At home, you’ll also want to make Cabbage Salad with Miso Vinaigrette, and Miso-Crusted Halibut with Asparagus and Mushrooms.
FREE




BSC Kids Culinary Arts Program Saturday, Saturday, April 7th, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Oodles of Noodles
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 Sam 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!

Noodles are fun to eat and fun to cook! Spend the morning with Irene and her helpers as you learn to cook noodles to make a Spaghetti Nest and fill it with Homemade Beef Meatballs and Marinara Sauce. For dessert, you’ll work with another kind of noodle, making Chocolate-Peanut Butter Ramen Noodle Crunch Treats and what better to go with it all than limeade!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35




BSC Kids Culinary Arts Program Saturday, Saturday, April 7th, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: Use Your Noodle!
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 Sam 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!

Noodles are fun to cook and even more fun to eat! Spend the afternoon with Irene and her assistants making a glorious Baked Four Cheese Mac and Cheese. Learn the correct way to cook pasta for a Spaghetti Nest and fill it with Homemade Beef Meatballs and Marinara Sauce. For dessert, you’ll work with another kind of noodle to make Chocolate-Peanut Butter Ramen Noodle Crunch Treats. What better to go with it all than limeade!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Tuesday, April 10th, 6:00-8:30 pm

Asian Rice Bowls
Instructor: Chef Toby Kim

We’re all looking for Interesting, healthy, delicious, and easy weeknight dinners, so it’s no wonder that the “bowl” craze looks like it’s here to stay! Join Chef Toby as he shares what he likes to eat any day of the week. His menu includes Gyudon, a Japanese simmered beef and onion rice bowl, Oyakodon, a Japanese chicken and egg rice bowl, Omurice, Japanese omelet rice, Kongnamulbap, a Korean beef and soy bean sprout rice bowl with a spicy sauce, and Korean Bean Curd Mushroom Bulgogi Rice Bowl. Simplify your meals and eat even better than before!
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served
$60


Wednesday, April 18th, 6:00-8:30 pm

A Lemony Luncheon Menu A Lemony Luncheon Menu
Instructor: Barb Agee

It’s finally spring! And what better way to celebrate than with a lemony menu for an afternoon luncheon? Spend an evening with Barb as she shares her citrusy line-up, including Lemon-Miso Pea Salad, full of a variety of peas, Lemon Chicken and Asparagus-Leek Soup, and Lemon-Zucchini Bread Sandwiches, with a creamy honey-walnut-goat cheese filling. For dessert, try her luscious Lemon-Coconut Cream Cheese Bars, and tart Lemon Torta, with a lemon creme drizzle. Enjoy it all with Barb’s Prosecco-Lemon Tea Spritzer. Spring has sprung!
Complementary prosecco  pairingComplementary prosecco pairing
$50


Thursday, April 19th, 6:00-8:30 pm

New Hearty Salads for Spring!
Instructor: Lee Ann Ufford

When the weather starts to get warmer, do you start craving salads again, but maybe not the same old salads? Lee Ann has the solution with new, hearty salad recipes for early spring when the produce of summer is still a few months away! Her dynamic line-up includes a lively Middle Eastern Cucumber and Radish Salad, chock full of an array of herbs and a sprinkling of feta, Farro and Green Olive Salad, with raisins, walnuts, Pecorino cheese, and a lemony dressing, Italian Cauliflower Salad, with Gorgonzola and slow-roasted tomatoes, a crunchy Celery Salad with Dates and Almonds, and an Antipasto Salad, filled with salami, fresh mozzarella, crisp lettuce, and pepperoncini with an Italian vinaigrette.
Complementary wine pairingComplementary wine pairing
$50


Wednesday, April 25th, 8:15 am-4:30 pm

Pike Place Market Tour Pike Place Market Tour
Instructors: Barb Agee and Leanne Willard

Join Barb and Leanne as we visit Seattle’s famous Pike Place Market! After picking up your favorite drink from Dancing Goats Espresso Bar, we’ll all load into our van and head up north. The tour begins at World Spice Merchants where you can find almost any spice you’d ever want, then on to Sosio’s Fruit and Produce, a colorful and fresh stand in the main market. We’ll make a stop at De Laurenti’s, an Italian food and wine shop selling cheeses, meats and imported groceries and then Le Panier, a French bakery with delicious pastries. Lunch will be at Kell’s Irish Pub in Post Alley. Afterwards we’ll visit Beecher’s Cheese Shop and lastly make a stop at Bavarian Meats Delicatessen, a wonderful family-owned shop where you can buy meats, cheeses and German groceries. This day package includes:

  • Morning travel beverage
  • Round trip transportation from Bayview Thriftway
  • Lunch at Kell’s Irish Pub
  • Stops, talks and tastes World Spice Merchants, Sosio’s Fruit and Produce, DeLaurenti’s, Le Panier, Beecher’s Cheese Shop and Bavarian Meats Delicatessen
  • Recipes to take home from each of our stops
  • Cold storage will be available for your purchases
Culinary Field TripCulinary Field Trip ~ Note the Time for this ClassNote the Time for this Class
$95 per person


Thursday, April 26th, 6:00-8:30 pm

From Thailand, With Love From Thailand, With Love
Instructor: Pranee Kruhasanit Halverson

Come and listen to Pranee’s narrative of her recent trip savoring Thai food off the beaten path while learning about and sampling five courses. Her savory journey draws inspiration from the Golden Triangle, Elephant Sanctuary, mountain-top tea and coffee plantations of Northern Thailand, the central plain rice farms and rivers, and the Floating Market. As she cooks, teaches and serves these scrumptious dishes, you’ll experience the taste of the old and new flavor of Thailand. Pranee’s enticing menu includes, Burmese Tea Leaf Salad, fermented tea leaf with nuts and seeds served on wild pepper leaf, Heb Pla, grilled fish fillet with Thai herbs and spices in banana leaf, Tom Kha Hua Plee, chicken and banana blossom soup in galangal and coconut, and Kleuy Teow Rua, Floating Market noodle soup with rice noodles, beef and bean sprouts. Her dessert is inspired by elephant food from the Elephant Santuary, Kao Tom Mad, steamed banana, bean, sticky rice wrapped in banana leaf.
Complementary wine pairingComplementary wine pairing
$60


Saturday, April 28th, 6:00-8:30 pm

Lagunitas Beer Dinner Lagunitas Beer Dinner
Instructors: Mitch Klein and Michael Guarracino, Lagunitas Brewing with Barb Agee and Leanne Willard, your chefs for the evening

Lagunitas, founded in 1993 has been one of the fastest-growing craft breweries in the United States and it is consistently listed as one of the top ten best selling beers in the country. Join Mitch Klein and Michael Guarracino for an informative evening of beer and food! Barb and Leanne will prepare a menu of Latin-inspired dishes that perfectly complement Lagunita’s brews starting with Mini Panamanian Beef Empanadas, paired with Aunt Sally, and Green Chili-Corn Soup with Roasted Red Pepper, matched with Pils. A Romaine-Orange-Jicama Salad with Lime Dressing goes nicely with the IPA, and the entrée, Red Peanut Mole’ Chicken with Tex-Mex Corn Pudding is wonderful with the Lil’ Sumpin. For dessert, it’s Lemony Beer Pound Cake with Thick Lemon Frosting paired with Citrusinensis for a sweet and zingy finish to the evening!
$75 per person


Monday, April 30th, 6:00-8:30 pm

April Showers Bring May Flowers
Instructors: Irene Schade and Julie Schade Murray April Showers Bring May Flowers

They’re back! This time, the fun mother-daughter team focus their attention on a fragrant, floral, and seasonal menu that is sure to please! They begin with their signature Amuse Bouche, a secret small-bite that they’ll reveal in class, then on to Garlic and Cheese Apricot Tartines topped with violas, and an appetizer course of Orange-Ginger-Citrus Seared Scallops garnished with fresh flowers. A palate cleansing Hibiscus-Honey Sorbet makes way for Mushroom-Ricotta-Goat Cheese Ravioli in Spiced Butter Sauce, topped with chive blossoms and sweet violet petals, and Asparagus and Smoky Goat Cheese with Orange Vinaigrette, sprinkled with fresh sage and borage blossoms. Following in the floral theme, dessert is a Lavender Peach Crisp with Homemade Vanilla Bean Ice Cream, accompanied by Fresh Lavender Lemonade.
Complementary wine pairingComplementary wine pairing
$60




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