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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!



July 2018



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

In the Kitchen - The Best o’ Pesto
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.

Wouldn’t you know it? Barb has all the best pesto recipes! She’ll share her versatile Basil Pesto and serve it in Pistou Soup, a Provencal dish using summer vegetables. Oregano Pesto is the highlight of a White Bean Salad, a recipe you’ll make more than once this summer! To make at home - Dill Pesto, an herbal blend that refreshes seafood, grilled fish, cucumbers, green beans, potatoes, pasta dishes, and more!

FREE


July 9–12, 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 23–26; August 6–9 and August 20–23

$180, including recipe booklet and apron!




Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking Monday, July 9, 6:00-8:30 pm

Essential Techniques of Summer Chinese Soups and Stews
Instructor: Kian Lam Kho, author of Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking

Kian’s cookbook has received numerous awards and no wonder—it demystifies Chinese home cooking by focusing on the basic cooking methods. Join Kian to learn how to braise, one of the most sophisticated processes in Chinese cooking. Perfected over thousands of years, these slow cooking methods truly bring out the deepest flavor of any ingredient. In this class you’ll explore some of the basic ways to produce intensely rich braised dishes such as flavorful Three Cup Chicken, made with soy, ginger, sesame, garlic and basil, Red Braised Lion's Head, large pork meatballs, Pork, Papaya and Cloud Ear Soup, a summer favorite popular for it’s cooling benefits for the body, and Chicken Soup with Young Coconut, brimming with exotic taste. If you love Chinese food, don’t pass this by! http://redcook.net/
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$60 for this class, $110 for both classes (see July 10).


Tuesday, July 10, 6:00-8:30 pm

Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking Essential Techniques of Authentic Chinese Dumplings
Instructor: Kian Lam Kho, author of Phoenix Claws and Jade Trees--Essential Techniques of Authentic Chinese Cooking

Kian’s cookbook has received numerous awards and no wonder—it demystifies Chinese home cooking by focusing on the basic cooking methods. If you enjoy eating dumplings at dim sum for lunch or pot stickers for appetizer, Join Kian to learn how to make them at home. In this class, you’ll learn to make four different kinds of dumplings from various regions of China and the techniques for using different types of wrappers to make all sorts of dumplings. Try his Pork Shumai, Cantonese Wontons, Pork and Chive Pot Stickers, and Steamed Shrimp Dumplings. If you love Chinese food, don’t pass this by! http://redcook.net/
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$60 for this class, $110 for both classes (see July 9).


Thursday, July 11, 6:00-8:30 pm

Thai Grilling on Budd Bay
Instructor: Pranee Khruasanit Halverson

A favorite class every summer, Pranee is grilling out on the deck once again! Gather for a fun evening exploring and tasting Thai dishes that are cooked over an open fire. Her exciting dinner menu includes Goong Pao, chili-Thai basil prawns on skewers, Kao Yum Pla Salmon, salmon served with Thai Herbal Rice Salad, Peak Gai Chae Nam Pla, fish sauce chicken wings served with Sticky Rice, Pak Yang, assorted Asian vegetables served with Nam Jim, assorted Thai dipping sauces, and a sweet Grilled Sticky Rice and Banana Wrapped in Banana Leaves. Savor the sunset and the food as Pranee gives you the know-how to prepare these delights at home! http://www.ilovethaicooking.com/
Complementary wine pairingComplementary wine pairing
$60


July 16 and 17; 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 August 13-14

$90, including recipe booklet and apron!




Wednesday, July 18, 6:00-8:30 pm

Southern BBQ with Beau Legs Southern BBQ with Beau Legs
Instructor: Chef Germaine Harris, Beau Legs Restaurant, Lacey

Tucked away in Hawks Prairie, popular, family-owned Beau Legs Fish and Chips has been serving up some wonderful, classic Cajun, Creole and soul-food specialties for the past eight years. Beau Legs’ Chef Germaine returns to BSC to share his love of Southern barbecue out on the deck! He’ll divulge his techniques for slow-cooking Smoked St. Louis Style Ribs and then demonstrate how to make Beau Legs Baked Beans, Baby Red Potato Salad, and buttery Corn on the Cob as accompaniments to the barbecue. It’s a “southern” night to remember! http://ordering.splangomenu.com/menu/50edc75831131cb054000000
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served ~ A Local Establishment
$60


Thursday, July 19, 6:00-9:00 pm

Grilled Kabobs and Salads!
Instructor: Mitra Mohandessi

People all over the world enjoy grilling meats and vegetables! In Mediterranean regions and the Middle East, kabobs are made from an assortment of meats and with a variety of techniques. Out on the deck, Mitra will demonstrate how to make Shish Taouk, Lebanese chicken marinated in savory tomato sauce and grilled on skewers served with Fattoush, a Levantine bread salad of fresh vegetables and lemon Za’atar dressing, and Keftah Kabob, grilled Moroccan kabob of lamb, mild spices and herbs served with Salade Marocaine, a savory tomato and capers salad. Enjoy a refreshing drink called Faloudeh talebi, made with melon, rosewater and mint with your kabobs!
Complementary wine pairingComplementary wine pairing ~ Note the Time for this ClassNote the Time for this Class
$60


Friday, July 20, 8:00 am-4:00 pm

South Sound Artisan Food and Wine Tour
Instructor: Christine Ciancetta South Sound Artisan Food and Wine Tour

Join Christine Ciancetta as we visit local South Sound producers to learn more about the faces and places that provide us with fresh produce, dairy, meats and beverages. We depart at 8:15am after you pick up a beverage at Dancing Goats. First stop is Tunawerth Creamery, producers of cheeses, milk, cream and yogurt, for a tour & cash purchases. From there we will stop in at Colvin Ranch, a 3rd-generation family-owned grass-fed cattle operation and go for a hayride, then it’s on to Helsing Junction Farm, a women-owned certified organic farm. Lunch follows in downtown Olympia at Our Table restaurant, where Christine and Chef Mike Holbein will choose a locally-sourced menu featuring products from our tour. After we head to Lacey to enjoy samples of Stottle Wine and Salish Sea Organic Liqueurs.

All participants must be 21 years of age and tasting fees are included in the price of tour.

This day package includes:

  • A morning travel beverage
  • Round trip transportation from Bayview Thriftway
  • Lunch at Our Table in Downtown Olympia
  • Stops and samples at Tunawerth Creamery, Colvin Ranch, Helsing Junction Farm, Stottle Winery and Salish Sea Organic Liqueurs!
Join Us!
Culinary Field TripCulinary Field Trip ~ Local EstablishmentsLocal Establishments ~ Guest Chef ClassGuest Chef ~ Note the Time for this ClassNote the Time for this Class
$95 per person


Saturday, July 21, 6:00-8:30 pm

Sterling Vineyards Summer Wine Dinner Sterling Vineyards Summer Wine Dinner
Instructors: Ben Clark, Sterling Vineyards Distributor, and a Sterling Vineyard Representative and Barb Agee and Leanne Willard, your chefs for the evening

Founded in 1964 by Peter Newton, Sterling Vineyards is one of the landmark wineries of Napa Valley. It enjoys a rich heritage, including groundbreaking wines, diverse vineyards, and a historical winery with stunning architecture. Believing that each of their wines should express true varietal character, their results have exceptional quality that shines with intriguing complexity. Join Sterling distributor Ben Clark, and a representative from Sterling Vineyards for an informative evening of fine wine paired with wonderful food! For starters, enjoy Sauvignon Blanc-Steamed Mussels with Garlic Toasts alongside Sterling Sauvignon Blanc, and Chilled Chardonnay-Braised Calamari Pasta served with Sterling Chardonnay. Sterling Rosé is paired with Balsamic Watermelon Feta Salad, and the main course, Grilled Salmon with Tomato, Olive and Caper Sauce served with Lemon Orzo meets it’s match with Sterling Cabernet Sauvignon. For the grand finale, Sterling Meritage (red blend) is paired with Dark Chocolate-Fresh Cherry Decadence! Truly and evening to remember! https://www.sterlingvineyards.com/
$75 per person


July 23-26, 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; August 6–9 and August 20–23

$180, including recipe booklet and apron!




Tuesday, July 24, 6:00-8:30 pm

Ancient Roman Cuisine
Instructor: Caroline Willard

Spend an evening learning what it was like cooking and eating in ancient Rome! Caroline once again explores a historic cuisine—this one from an empire that lasted for 500 years. Her researched menu begins with Moretum, a garlic, herb and cheese spread served with Rustic Roman Spelt Bread and Globuli, sweet fried curd cheese. The Romans ate a lot of fish and Caroline’s menu reflects this with Roman Tuna with Capers, accompanied by Columella’s Arugula and Herb Salad. Dessert is a Baked Nut Tart, full of almonds, walnuts, pistachios and pine nuts. She’ll also discuss how Romans cooked their food and how the food of the rich and poor differed.
Complementary wine pairingComplementary wine pairing
$50


Tuesday, July 31, 6:00-8:30 pm

Quick Rice and Noodle Bowls for Warm Summer Nights
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 the simple and quick dinners he loves to cook in the summer. His menu includes Gydon, Japanese beef and onion bowl, Hawaiian Somen Salad with Sesame Soy Vinaigrette, featuring chilled noodles, Oyakodon, Japanese chicken and egg rice bowl, Bibimguksu, Korean spicy mixed noodles with kimchi, and Japanese Soba with Dipping Sauce, also featuring chilled noodles. Simplify your meals this summer and eat even better than before!
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served
$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