Bayview School of Cooking
Home

Brochure pdf document - download free Adobe Acrobat Reader

About BSC

Class Schedule

Calendars

In the Kitchen

Kids In the Kitchen

Private Parties
Gift Certificates


BSC Blog

Registration

FAQ/Links

Contact Us



Click to get
BSC News!


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



August 2018



Thursday, August 2, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Melon Mania!
Instructor: Barb Agee

This summer, 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 has gone wild about melons! She uses them is un expected ways such as Pasta with Cantaloupe and Pancetta Cream Sauce, scented with marjoram, Watermelon and Honeydew Relish Salad, and Chilled Cantaloupe Soup, with mango and vanilla yogurt. You’ll also receive a recipe for Cantaloupe Cupcakes, using the melon in the batter, frosting and finishing garnish!
FREE


Thursday, August 2, 6:00-8:30 pm

Salads for Summer!
Instructor: Lee Ann Ufford

Long sunny days are salad days! Summer is the perfect time to enjoy salads and Lee Ann offers a variety that use the Northwest’s glorious garden abundance. Try her version of an Italian classic, Heirloom Tomato Caprese, with fresh mozzarella and a flourish of basil. Just add wine and crusty bread for a complete meal. Zucchini with Goat Cheese and Pine Nuts is versatile--Lee Ann will demonstrate a showstopper woven presentation and a more casual salad bowl version. A Roasted Corn Salad with Manchego Cheese is a perfect accompaniment to grilled salmon or meats, as is a Mediterranean Orzo Salad, or add chicken, as it will be served in class, to make it a one bowl meal. Try Lee Ann’s spin on a Niçoise salad with her Northwest Farmers’ Market Salad with Spiced Goat Cheese Rounds. Whether you are entertaining, headed to a potluck or cooking for family, these salads are sure to become favorites!
Complementary wine pairingComplementary wine pairing
$50


August 6–9 , Each camp day runs 9:00-11:30 am
BSC Summer Camp for 9 to 13 Year Old Cooks
Animals of the World Culinary Trek

BSC Summer Camps for 5 to 8 Year Old Cooks

Take a trek tracking down animals from four continents and creating dishes inspired by these unique creatures, with Irene and her assistants as your guides on the journey! “Yak”isoba from Asia, Garlic-Cheese Monkey Bread from Africa, Skunk Cabbage Slaw from North America, and Sloth Chocolate-Coconut Upside-Down Cake from South America are just some of the fun and unique recipes you’ll be making during this four-day camp. Become an expert chef as you chop, slice, bake, and sauté, cooking up delicious food inspired by animals from around the world!

Call (360) 754-1448 with questions and to register!

Monday - Asia
  • “YAK”isoba with chicken and vegetables
  • Black and White Panda Bear Bean Dip
  • Kiwi and Grape Sea Turtles Fruit Salad
  • Baked Asian Elephant Ears
  • “Orange”utan Sizzle Drink
Tuesday - Africa
  • Lion’s Head Meatball Soup
  • Safari Salad
  • Garlic-Cheese Monkey Bread
  • Layered Zebra Pudding with Dark Chocolate, Coconut Milk and Maple Syrup
  • Drink Green Tea with the Giraffes!
Wednesday - North America
  • Home on the Prairie “Corn” Dogs
  • Skunk Cabbage Slaw
  • Potato Ka’Bug Chips
  • Moose Tracks Cookies
  • Pelican Drink with lemon, lime, and grapefruit juice
Thursday - South America
  • Porcupine Meatballs
  • Scarlet Macaw Parrot Colorful Fruit Medley
  • Giant Ant Eater on a Log with homemade peanut butter
  • Sloth Chocolate-Coconut Upside-Down Cake
  • Pink Flamingo Drink
BSC Kids Culinary Arts ProgramA BSC Kids Culinary Arts Camp
Additional 9 to 13 Camps offered: July 9-12; July 23-26 and August 20–23

$180, including recipe booklet and apron!




Tuesday, August 7, 8:15 am-4:30 pm

Pranee’s Seattle Market Tour!
Instructor: Pranee Khruasanit Halverson Pranee’s Seattle Market Tour!

The adventure begins when you arrive at Bayview Thriftway and enjoy a Dancing Goat beverage as you head on up to Seattle in a comfortable van. We’ll meet up with BSC Thai instructor Pranee in the International District and with her as your guide, you’ll see exotic fruits and vegetables, discover unusual seafood, check out staple items for a well-stocked Asian pantry and learn how to select the freshest produce. Lunch at The Tamarind Tree is an extra special treat when Pranee selects the menu items! Meet at Dancing Goats Espresso inside Bayview Thriftway at 8:15 am. We will leave promptly at 8:30 am.

Day Package Includes:

  • Morning Travel Beverage
  • Round Trip Transportation from Bayview Thriftway
  • Visit Asian Market and Uwajimaya Market
  • Short Walking Tour with Tea tasting and other tastes!
  • Lunch at The Tamarind Tree!
Culinary Field TripCulinary Field Trip ~ Note the Time for this ClassNote the Time for this Class
$95 per person


Wednesday, August 8, 6:00-8:30 pm

Hello, Octapas Cafe! Hello, Octapas Cafe!
Instructor: Chef Richard Mullins, Octapas Cafe, Olympia

There’s a new restaurant in town! Octapas Cafe is open for breakfast, lunch and dinner and will also be a late-night destination for good food served on small plates, similar to Spanish tapas. Join Chef Rick when he visits BSC to share his passion for locally sourced, delicious food. His menu features café favorites such as Creole Shrimp, pan-blackened gulf shrimp with cilantro aioli and organic greens, and Pan-Roasted Cauliflower, cauliflower steak with curry seasoning and chimichurri. He also includes some of his personal favorites that aren’t on the menu yet, Spanish Tortilla, a traditional potato, onion and egg dish, and Open-Faced Crab Empanada, an irresistible treat, perfect for entertaining! https://octapascafe.com/
Guest Chef ClassGuest Chef ~ Complementary Spanish sherry pairingComplementary sherry pairing
$60


Friday, August 10, 6:00-8:30 pm

Hands-On Ice Cream Bars
Instructor: Brandon Jahner

With a passion for creativity and a desire to share his love of chocolate, Brandon serves up the ingredients to make your own frozen treats! The quality chocolate, professional tools, and expertise are provided to make a memorable evening with delicious results. Students will have an opportunity to take part in several activities and see how the sweets that pair with ice cream come to life.

  • Make a chocolate ice cream coating and a vegan ice cream coating.
  • Dip non-dairy frozen dessert bars and coat them in toppings
  • Make a fruit sauce
  • Discuss candy inclusions made for ice cream and how they are unique for frozen desserts
A great date night activity or a parent-child outing! Students are asked to bring a small cooler. We’ll have dry ice to send your creations home with you!
Hands-On Adult ClassHands-On Adult Class
$60 per person


August 13-14; Each camp day runs 9:00-11:30 am BSC Summer Camps for 5 to 8 Year Old Cooks
Farmhouse Kitchen Adventures

BSC Summer Camps for 5 to 8 Year Old Cooks

Out in the barnyard, the sheep, pigs, goats, cows, roosters, chicks, and even the grasshoppers are enjoying the delightfully warm summer sun! Meet Irene and her helpers in the “farmhouse” kitchen to learn to make fun food that’s inspired by all those lovable barnyard friends. Become an expert chef as you chop, slice, bake, and sauté, cooking up delicious dishes such as Deviled Egg Chicks, Grasshopper Pie, and Pigs in a Blanket. Join the critters on the farm for two fun-filled days of culinary surprises!

Call (360) 754-1448 with questions and to register!

Monday
  • Sheepherder’s Pie
  • Deviled Egg Chicks
  • Grasshopper Pie, a minty chocolate treat!
  • Farmer’s Lemonade
Tuesday
  • Pigs in a Blanket
  • Fried Goat Cheese Salad with Lemon Poppy Dressing
  • Rooster Red Applesauce
  • Black Cow Ice Cream Soda – make your own chocolate sauce!
BSC Kids Culinary Arts ProgramA BSC Kids Culinary Arts Camp
An Additional 5 to 8 Camp is offered on July 16-17

$90, including recipe booklet and apron!




Wednesday, August 15, 6:00-8:30 pm

Global Grilling
Instructor: Chef Rich Rau

Join Chef Rich for an evening out on the deck exploring the wide world of grilling! His exciting menu includes Grilled Jamaican Jerk Chicken, served over rice, Churrasco, Latin American mojo-marinated skirt steak served with grilled onions and potatoes, Japanese chicken Yakitori, salty-sweet, served with tare, a special sauce consisting of mirin, sake, soy sauce, and sugar, and Russian Shashlik, lamb kebab skewers marinated and cooked over a charcoal grill, served with tomatoes, cucumbers, dill and lavash bread.
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$60


Saturday, August 18, 6:00-8:30 pm

Beer and Bites on the Deck with Top Rung Brewery -
Beer and Bites on the Deck with Top Rung Brewery A BSC 15-Year Anniversary Party!

Instructors: Patrick LaValla, Ambassador of Beer, Top Rung Brewery, Lacey; Barb Agee and Leanne Willard, your chefs for the evening.

Top Rung Brewing is a 10-barrel production brewery located in the Hawks Prairie area of Lacey. Casey Sobol and Jason Stoltz started the brewery and are also full-time fire fighters, hence the name “Top Rung.” Join Patrick LaValla, Top Rung Ambassador of Beer, and Barb & Leanne, your chefs for the evening, for a fun-filled evening celebrating Bayview School of Cooking’s 15-year anniversary! It’ll be a full dinner of “bites” starting with Grilled Chili-Lime Beer Shrimp paired with Lacey Lager and Grilled Lemon Plank Salmon matched with Prying Irons IPAGrilled Beer Cheese-Stuffed, Bacon-Wrapped Jalapenos are accompanied by Shift Trade IPA, and Beef Picadillo Sliders are served with Three-Sixty Red. My Dog Scout Stout pairs perfectly with Grilled Beer and Brown Sugar Wings, while Mini Stout Cheesecakes with Beer Caramel Sauce served with Russian Imperial Stout is the amazing finish to the evening! www.toprungbrewing.com
A Local EstablishmentA Local Establishment
$75 per person


August 20–23, Each camp day runs 9:00-11:30 am
BSC Summer Camp for 9 to 13 Year Old Cooks
Animals of the World Culinary Trek

BSC Summer Camps for 5 to 8 Year Old Cooks

Take a trek tracking down animals from four continents and creating dishes inspired by these unique creatures, with Irene and her assistants as your guides on the journey! “Yak”isoba from Asia, Garlic-Cheese Monkey Bread from Africa, Skunk Cabbage Slaw from North America, and Sloth Chocolate-Coconut Upside-Down Cake from South America are just some of the fun and unique recipes you’ll be making during this four-day camp. Become an expert chef as you chop, slice, bake, and sauté, cooking up delicious food inspired by animals from around the world!

Call (360) 754-1448 with questions and to register!

Monday - Asia
  • “YAK”isoba with chicken and vegetables
  • Black and White Panda Bear Bean Dip
  • Kiwi and Grape Sea Turtles Fruit Salad
  • Baked Asian Elephant Ears
  • “Orange”utan Sizzle Drink
Tuesday - Africa
  • Lion’s Head Meatball Soup
  • Safari Salad
  • Garlic-Cheese Monkey Bread
  • Layered Zebra Pudding with Dark Chocolate, Coconut Milk and Maple Syrup
  • Drink Green Tea with the Giraffes!
Wednesday - North America
  • Home on the Prairie “Corn” Dogs
  • Skunk Cabbage Slaw
  • Potato Ka’Bug Chips
  • Moose Tracks Cookies
  • Pelican Drink with lemon, lime, and grapefruit juice
Thursday - South America
  • Porcupine Meatballs
  • Scarlet Macaw Parrot Colorful Fruit Medley
  • Giant Ant Eater on a Log with homemade peanut butter
  • Sloth Chocolate-Coconut Upside-Down Cake
  • Pink Flamingo Drink
BSC Kids Culinary Arts ProgramA BSC Kids Culinary Arts Camp
Additional 9 to 13 Camps offered: July 9-12; July 23-26 and August 6-9

$180, including recipe booklet and apron!




Monday, August 20, 6:00-8:30 pm
(and repeated Tuesday, August 21, 6:00-8:30 pm

Nancy Leson Returns!
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 when she returns to BSC! 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 her as she presents an easy and summery, do-ahead menu that includes, Dill-icious Cucumber Grape Gazpacho, Salati-Quinoa Tabouli with Peas, Mint and Cherry Tomatoes, Salmon in Parchment with Sweet Corn, Basil and Tomatoes (she’ll also discuss other saucing options such as Asian and Mediterranean versions), and a dessert of Stone Fruit with Homemade Crème Fraîche. She’ll be here for two evenings so don’t miss this fun opportunity! www.nancyleson.com
Complementary wine pairingComplementary wine pairing
$65


Monday, August 21, 6:00-8:30 pm
(also appearing on Tuesday, August 20, 6:00-8:30 pm

Nancy Leson Returns!
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 when she returns to BSC! 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 her as she presents an easy and summery, do-ahead menu that includes, Dill-icious Cucumber Grape Gazpacho, Salati-Quinoa Tabouli with Peas, Mint and Cherry Tomatoes, Salmon in Parchment with Sweet Corn, Basil and Tomatoes (she’ll also discuss other saucing options such as Asian and Mediterranean versions), and a dessert of Stone Fruit with Homemade Crème Fraîche. She’ll be here for two evenings so don’t miss this fun opportunity! www.nancyleson.com
Complementary wine pairingComplementary wine pairing
$65


Tuesday, August 28, 6:00-8:30 pm

Korean Barbecue
Instructor: Chef Toby Kim

Chef Kim grew up learning the traditions of Korean cooking from his mother and grandmother, and one of his personal favorites is Korean Barbecue! Join him out on the deck and get ready for Ssamgeopsal, grilled pork belly lettuce wraps with all the traditional Korean side dishes including samjang, seasoned red pepper paste, Kimchi Guk, kimchi soup, Ttukbaegi Gyeranjjim, steamed egg side dish, Geot-Jeori, Korean fresh kimchi, and Gaji Namul, an eggplant side dish. Prepare for a taste sensation!
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served
$60


Wednesday, August 29, 6:00-8:30 pm

Summertime in Japan
Instructor: Megumi Sugihara

New to BSC, Megumi began cooking with her mother at the age of three in her homeland of Japan. For her delightful summer dinner menu, you’ll start with Chilled Edamame “Tofu,” savory cubes made with edamame and tahini. Then she’ll feature seasonal produce for Vegetable Tempura served along with Chilled Soba Buckwheat Noodles and Dipping Sauce made from scratch. Enjoy the colorful flavors of +vibrant summer vegetables such as eggplant, okra, green beans, carrot, zucchini, fava beans, corn and onions cooked in a traditional Japanese style! This menu contains wheat, soy, eggs, and fish products. Ideas for gluten-free and vegan options will also be discussed.
Complementary wine pairingComplementary wine pairing
$50




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