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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!


January 2019

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

In the Kitchen - Peerless Pierogi
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.

Pierogi are Polish dumplings; a wonderfully hearty winter food! Barb’s pierogi selections are peerless and include her savory Potato, Onion and Cream Cheese Pierogi with Brown Butter, and a slightly sweet Blueberry Pierogi with Spiced Sour Cream. To try at home: Sauerkraut and Sausage Pierogi, and Raspberry-Ricotta Pierogi.
FREE


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, January 5, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Brrr! It’s Chili!
Instructor: Irene Schade

Brrr! It’s cold outside and that means it’s time for chili! Irene and her helpers are in the kitchen, ready to help you make Sweet Potato and Black Bean Chili, a bowl of yummy that will warm your tummy! Toasty Green Chili-Cheese Corn Bread will accompany your chili, and Mini "Chilly" Chocolate Ice Box Cakes are the fun-to-put-together desserts! Don’t get left out in the cold!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


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, January 5, 9:00-11:30am

BSC Kids Culinary Arts - Ages 9 to 13: Chili Weather
Instructor: Irene Schade

It’s chilly outside and that means it’s time for chili! Irene and her assistants are in the kitchen, ready to help you make easy Baked Chili Dogs, and Sweet Potato and Black Bean Chili, a bowl of yummy that warms your tummy! Toasty Green Chili-Cheese Corn Bread will accompany your chili, and Mini "Chilly" Chocolate Ice Box Cakes are the fun-to-put-together desserts! Don’t get left out in the chill!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Wednesday, January 9, 6:00-8:30 pm

Octapas, Olympia An Elegant Winter Menu
Instructor: Chef Richard Mullins, Octapas, Olympia

Chef Rick, talented chef from local restaurant Octapas Cafe, returns to BSC with an exciting winter menu that’s elegant but doable. You’ll learn to make the famous Oysters Rockefeller, complete with a hands-on oyster shucking tutorial that will have you opening those bivalves like a pro! A refreshing Fennel, Cilantro, and Lemon Salad makes way for Rick’s Butter-Basted Ribeye Steak with Sauce Bearnaise accompanied by Duchess Potatoes, creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. A scoop of Olympic Mountain ice cream is the sweet and simple finish to evening! https://octapascafe.com/
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing ~ A Local EstablishmentA Local Establishment
$60


Monday, January 14, 6:00-8:30 pm

3 Magnets Brewing Hors d'oeuvre Party!
Instructor: Chef Frank Magaña, 3 Magnets Brewing, Olympia

Hors d'oeuvres, or little bites, have fast become a favorite way to entertain. After all, what could be more fun than to taste lots of wonderful food as opposed to just a few? Join Chef Frank as he demonstrates how to make Prosciutto-Wrapped Gorgonzola-Stuffed Prawns, Risotto alla Milanese Croquettes, Quinoa Salmon Cakes, Spinach and Artichoke Dip, and Roasted Red Pepper Hummus. Chef Frank will also demonstrate knife sharpening techniques. http://www.threemagnetsbrewing.com/home.html
Guest Chef ClassGuest Chef ~ Complementary 3 Magnet beer pairingsComplementary 3 Magnet beer pairings ~ A Local EstablishmentA Local Establishment
$60


Tuesday, January 15, 6:00-8:30 pm

Duruta Soup Tureen Warm Italian Soups for Cold Weather
Instructor: Christine Ciancetta

Cold weather calls for warm soup! Christine mines her Italian ancestry for the very best selections to keep you happy despite the chill! Her Cream of Fennel, with sausage crumbles, highlights this under-used vegetable, and her Cauliflower-Cannellini Bean Soup with parmesan, is hearty enough for a vegetarian meal. Italian Wedding Soup is an old favorite, a healthy meatball and greens soup, while Thunder and Lightning Soup, full of fresh pasta, chick peas, and spicy red pepper in a savory herb vegetable broth and garnished with bits of fried pasta, might be a new favorite! Garlic Bruschetta will be served on the side.
Complementary wine pairingComplementary wine pairing
$50


Seattle Cider Company Saturday, January 19, 6:00-8:30 pm

A North American Dinner with Seattle Cider Company
Instructor: Matt Chapman, representative from Seattle Cider Company with Barb Agee and Leanne Willard, your chefs for the evening

Seattle Cider Company is Seattle’s first cidery since Prohibition, bringing true craft cider back to Seattle and across the country. With their flavorful, small-batch cider, Seattle Cider’s initial offerings broke the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront. Join Matt for an informative evening, sampling innovative cider matched with a menu that reflects the best of the North American continent. Barb and Leanne pair Mexico’s Queso Fundido with Chorizo, Jalapeño and Cilantro with the Three Pepper Hard Cider. Canada’s Soupe d'hiver au pistou, winter vegetable soup is drizzled with basil-mint pistou, paired with the Basil Mint Cider. Seattle Cider’s Berry Rosé Hard Cider accompanies a Kale Salad with Apples, Dried Cranberries, and Cheddar from the United States, while their Semi Sweet Hard Cider perfectly complements Pepita Mole-Spiced Roasted Turkey Breast with Mexican-Stuffed Sweet Potatoes. A lovely Canadian Maple Tart with Oatmeal Cookie Crust is made even better paired with Oaked Maple Hard Cider! This is an evening you won’t want to miss! https://www.seattlecidercompany.com/
$85 per person


Monday, January 21, 6:00-8:30 pm

Field Roast,101 Artisan Vegan Meat Recipes to Cook, Share and Savor Cooking with Field Roast!
Instructor: Chef Tommy McDonald, executive chef and author of Field Roast,101 Artisan Vegan Meat Recipes to Cook, Share and Savor

Launched in Seattle in 1997, Field Roast, the original maker of grain meats, uses fresh whole food ingredients to craft their artisanal plant-based meat and cheese offerings that satisfy without mimicking the taste of traditional meat and dairy products. Chef Tommy McDonald’s cookbook Field Roast not only guides you in making your own grain meat, but offers many recipes using the Field Roast products in addition to many simply great vegan recipes. Join him as he demonstrates how to make Panzanella Skewers, with fresh herb sauce and Field Roast Italian sausage, Autumn Rocket Salad with Chao “Cheese” Crisps and butternut squash, fennel and dried cranberries, Jackson Street 5-Alarm Chili, with Field Roast Mexican chipotle sausage, and Tuscan Shepherd’s Pie, with mushrooms and Field Roast Italian sausage. Enjoy excellent dishes that aren’t just for vegans! https://fieldroast.com/
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$60


Wednesday, January 23, 6:00-8:30 pm

Simply Divine Warm Winter Dining
Instructor: Irene Schade and Julie Schade Murray, Simply Divine Catering

Irene and Julie are back with a menu that’s perfect for a cozy evening with friends! Of course, they start with their signature Amuse Bouche, a small bite that’s meant to set the stage for what’s to come. You’re then treated to sophisticated Tapenade-Stuffed Gougeres, brimming with the flavor of olives, and a tangy Julienne Carrot Salad. After a Lime Sorbet pause, the main entrée is rolled Flank Steak Roulade served with elegant Orzo with Feta and Pinenuts, and Brown-Buttered Snow Peas. The sweet finale to this tempting menu is Fresh Lemon Bundt Cake, a perfect way to end the evening!
Complementary wine pairingComplementary wine pairing
$50


Thursday, January 24, 6:00-9:00 pm

Mitra’s Comfort Food - A Taste of Nostalgia
Instructor: Mitra Mohandessi

There are many definitions for comfort food, but essentially, it’s the food of childhood, a sense of nostalgia, remembering a place or a person; these are all elements associated with the term. Mitra starts with a dish from her childhood, her grandmother’s Dopiaze aloo, a Southern Persian dish of fried onions and potatoes with a touch of fenugreek and a squeeze of lemon, enjoyed with a dollop of yogurt. Imam bayaldi, a Turkish braise of slender eggplants filled with sautéed onions, peppers, fresh herbs, and served with bread, and Migas de Pastor, a Spanish dish of bread, ham and pancetta sautéed in olive oil and served with a side of fruit, also well qualify as comforting. Rizogalo, the ultimate comfort food, is a Greek pudding of rice and milk, flavored with lemon!
Note the Time for this ClassNote the Time for this Class ~ Complementary wine pairingComplementary wine pairing
$60


Knife Skills Tuesday, January 29, 6:00-8:30 pm

Knife Skills - A Hands-On Class
Instructor: 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.
Hands-On Adult ClassHands-On Adult Class ~ Complementary beer pairingComplementary wine pairing
$60


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

A Mediterranean Menu Made Easy
Instructor: Barb Agee

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 carmel sauce and crushed shortbread cookies, is the easy-to-do dessert!
Complementary wine pairingComplementary wine pairing
$50


Thursday, January 31, 6:00-8:30 pm

Salads for Winter Evenings
Instructor: Lee Ann Ufford

If you’re thinking that salads are just for summer, think again! Join Lee Ann as she welcomes those shivering winter residents of the garden - cabbage, kale, cauliflower, celery root, squash, and beets - to make seasonal salads you’ll crave again and again. Her salads include a crunchy Winter Slaw with miso dressing, and a Mediterranean Cauliflower Salad that’s quick, easy and a real crowd pleaser. If you’ve ever wondered what to do with that knobby root at the market, try the French-inspired Celery Root and Hazelnut Salad. Roasted Beet Salad with Horseradish Vinaigrette offers a new spin on a classic, and Kale, Prosciutto and Fig Salad will make a winter veggie convert out of you!
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