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BSC News!
November 2018 ~ December 2018 ~ January 2019 ~ February 2019
Fall 2018 Brochure pdf document - download free Adobe Acrobat Reader Call (360) 754-1448 to register for classes!

February 2019

BSC Kids Culinary Arts Program The Bayview School of Cooking’s programs for kids strive to provide a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register.

Saturday, February 2, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Food Fit for a President
Instructor: Irene Schade

President’s Day is Monday, February 18th and Irene and her helpers are getting ready by helping you to make food fit for a president! Did you know that Thomas Jefferson sort of invented Macaroni and Cheese and that Ronald Reagan also counted this as his favorite dish? Barrack Obama has a love for broccoli so we’re making a President's Day Broccoli Salad. No one is sure if George Washington really chopped down a cherry tree, but he did love cherries, so we’ll also be baking a Cherry Pie!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Saturday, February 2, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: At the President’s Table
Instructor: Irene Schade

President’s Day is Monday, February 18th and Irene and her assistants are getting ready by helping you to make food fit for a president’s table! Abraham Lincoln and Theodore Roosevelt both shared a love of chicken with gravy so we’re making Lincoln’s favorite, Chicken Fricassee. Did you know that Thomas Jefferson sort of invented Macaroni and Cheese and that Ronald Reagan also counted this as his favorite dish? Barrack Obama has a love for broccoli so we’re making a President's Day Broccoli Salad. No one is sure if George Washington really chopped down a cherry tree, but he did love cherries, so we’ll also be baking a Cherry Pie!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Tuesday, February 5, 6:00-8:30 pm

Nancy Leson Nancy Leson’s Comfort Food Classics
Instructor: When the weather's cold and dreary, homemade chicken pot pie is comfort food king.

The secret to a great pot pie, insists KNKX food commentator Nancy Leson, is a truly great all-butter crust, but what sets this savory sensation apart is (shhh!) store-bought rotisserie chicken. In class you'll learn to make a flaky pie crust, stock up on homemade chicken stock, and prepare a big, beautiful Chicken Pot Pie for the whole family -- or individual pies, perfect for a not-so-fussy dinner party. A simple Green Salad will be served alongside. And guess what? That crust does double-duty as a delightful Dessert Crostatawith Seasonal Fruit! http://www.nancyleson.com/
Complementary wine pairingComplementary wine pairing
$60


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

BrasoCocoa Hands-On Valentine Chocolates
Instructor: Brandon Jahner, owner of BrasoCocoa

Have you ever wanted to be a chocolatier? With a passion for creativity and a desire to share his love of chocolate, Brandon serves up the ingredients to make your own craft chocolates. The quality chocolate, professional tools, and expertise are provided to make a memorable evening with delicious results. Join us for an evening of fun, indulgence, and creativity that you won’t forget as you plan, craft, and package your own Valentine confectionary creations to take home and share with your sweetie! Share in the enchanting experience of being a real chocolatier! https://www.brasococoa.com/
Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary wine pairing
$60


Thursday. February 7, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Wok Around the World
Instructor: Barb Agee

This winter, 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.

You won’t have to walk around the world to find the best wok recipes because Barb will share them with you! In this class, she’ll demonstrate how your wok is much more than just Asian cookware. You’ll taste Malaysian Achar, a colorful tumble of vegetables, topped with sesame seeds, and Picadillo, a South American specialty of ground beef and raisins in a sweet and sour sauce. Water chestnuts add crunch in your take-home recipe for Snow Peas with Shrimp in ginger sauce, and you’ll also receive a recipe for Hot Beef and Watercress Salad!
FREE


Thursday, February 7, 6:00-8:30 pm

A BSC Valentine A Valentine’s Day Dinner Menu
Instructor: Lee Ann Ufford

A romantic Valentine’s evening, whether for two or a party of ten, shouldn’t find the cook in the kitchen! A memorable occasion can be a pleasure for everyone with Lee Ann’s make-ahead menu. The evening starts with a French Onion Soup with Madeira, followed by a salad of Heart-Beet Napoleons on Greens. The show stopping entree is Steaks Chasseur, a do-ahead dish of filet of beef in a red wine mushroom sauce, served with a wild rice medley and Red Currant-Glazed Pickled Peaches. The perfect Valentine’s Day dessert is a heart-shaped Raspberry Cheesecake with a Raspberry Framboise Coulis. Ooh la la! An enchanting and easy dinner for the loves in your life.
Complementary wine pairingComplementary wine pairing
$50


Xinh’s Holiday Appetizers Monday, February 11, 6:00-8:30 pm

Classic Xinh
Instructor: 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 this chance to see her in action!
Complementary wine pairingComplementary wine pairing
$60


Tuesday, February 12, 6:00-8:30 pm

A Cheese Adventure A Cheese Adventure
Instructor:Izzy Creveling, ACS CCP, Peterson Company Cheese Specialist and Leanne Willard, BSC Director

Join Leanne and Izzy Creveling, Peterson Company’s cheese specialist, for an educational and delicious cheese adventure! Izzy will highlight and discuss five cheeses while Leanne features each cheese in a special dish. Tricycle Rinded Goat Cheese stars in a Warm Brioche of Goat Cheese with Minted Leeks, 1924 Blue is featured in a Blue Cheese and Red Cabbage Salad with Roasted Walnut Vinaigrette, Summer Milk Comte enhances a Roasted Cauliflower Soup with Comte, and Le Pommier Camembert is perfect in Jamie Oliver’s Baked Camembert Pasta. For dessert, Caseificio Busti’s Pecorino Toscano shines in an Apple Pecorino Strudel. If you’d love to learn more about cheese, this class is for you! https://www.petersoncheese.com/
Complementary wine pairingComplementary wine pairing
$50


Wednesday, February 20, 6 :00-8:30 pm

Hands-On Pasta Making
Instructor: Christine Ciancetta

Christine’s in the kitchen and she’s ready to show you how easy and rewarding it is to make your own homemade pasta using a hand-cranked machine or a Kitchen Aid attachment! In this instructive class, she’ll guide you in making Fettucine served with Christine’s Cucina Ciancetta Marinara and parmesan, and wide strips of Pappardelle, served with Butternut Squash-Sage Sauce. Discover how simple it is to make pasta in your own kitchen!
Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary wine pairing
$60


Thursday, February 21, 6:00-8:30 pm

The Cuisine of Vietnam
Instructor: 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 pairingComplementary wine pairing
$60


Saturday, February 23, 6:00-8:30 pm

Chateau Ste. Michelle Winery Dinner Chateau Ste. Michelle Winery Dinner
Instructors: Nicolas Johnson, representative from Chateau Ste. Michelle with Barb Agee & Leanne Willard, your chefs for the evening

Chateau Ste. Michelle Winery is celebrating more than 50 years of wine making in the northwest! They started 14 Hands Winery in 2005 and it has been a best seller ever since. Join Nicolas as we learn about the history of the winery and enjoy pairings with five fabulous dishes created by Barb and Leanne. When you arrive, you’ll be greeted with a glass of Domain Ste. Michelle Brut Rosé and after the dinner begins, a glass of the Domain Ste. Michelle Brut will complement Lemon-Spiked Smoked Salmon on Endive Spears. Creamy Pear Soup with Blue Cheese is a lovely match with Ste. Michelle Gewürztraminer, and Roasted Rutabagas with Coffee-Laced Tomato Sauce is perfect with the 14 Hands Run Wild Red Blend. The main dish, Peppered Beef Tenderloin with Espresso Drizzle and Mushroom Bundles served with Mashed Potatoes, goes beautifully with 14 Hands Hot to Trot Red Blend. For dessert, Classic Carrot Cake with Fluffy Cream Cheese Frosting is perfectly paired with Ste. Michelle Harvest Select Sweet Riesling! https://www.ste-michelle.com/

PLUS: Nicolas will be drawing winners for a FREE Wine Tasting for 4 & a Yeti Cooler!

$85 per person


Tuesday, February 26, 6:00-8:30 pm

Practical Everyday Sauces
Instructor: 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 pairingComplementary wine pairing
$60


Wednesday, February 27, 6:00-9:00 pm

At a Romanian Table
Instructor: Mitra Mohandessi

A blend of cuisines from the Mediterranean and Eastern Europe yet distinct in its own way, Romanian cooking represents many food traditions of neighboring regions while maintaining the traditional flavors and techniques of its own. Join Mitra to discover some of these flavor-packed dishes as she teaches you to make Salată de vinete, a salad of roasted eggplants and onions with a mayonnaise dressing, Ciorbă Rădăuțeană, a sour soup of chicken, carrots and rutabaga with egg and cream, Tochitură moldovenească, pork stew simmered with onions and wine served with Mămăligă, also known as Romanian polenta, yellow corn cooked to a smooth porridge topped with sour cream and cheese, and Plăcintă cu mere, a pie made with sweet apples and cinnamon cooked in layers of dough, made all over Romania. Treat your taste buds to something new!
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