Thursday, June 7, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen - A Sundry of Sundried Tomato Ideas!
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 a veritable sundry of ideas about what you can do with sundried tomatoes! Join her as she demonstrates how to make Rigatoni with Sundried Tomato and Fennel Sauce, and a delicious Sundried Tomato-Onion Jam, perfect with grilled beef, pork, burgers, or today paired with vegetables. You’ll also take home recipes for Sundried Tomato Chicken and Mushroom Saute’, a quick dinner ready in under 30 minutes, and Sundried Tomato and Corn Salad, ideal for picnics! She’ll also discuss other ways you can use this tasty pantry staple.***
Monday, June 11th, 6:00-8:30 pm
Everybody Loves Xinh!
Instructor: Chef Xinh Dwelley
Everybody loves Xinh, including BSC! Yes, she’s back with a menu of her favorite specialties. Enjoy an evening of amazing food and laughter as Xinh teaches you to make her versions of the classics including, Fresh Spring Rolls, Vietnamese-Style Chicken Yellow Curry, with sweet potatoes, peanuts and coconut milk, served with rice, and something new, Turkey Eggrolls, fried to perfection and served with a special dipping sauce. You won’t want to miss this opportunity to see Xinh in action!
Guest Chef ~ sComplementary wine pairing
Monday, June 18, 6:00-8:30 pm
Peace, Love & Raw - A Hands-On Class
Instructor: Nicole Heart, owner and chef, Peace, Love and Raw, Olympia & Rocket Raw, Capital Mall
Nicole Heart, owner and chef, Peace, Love and Raw, Olympia & Rocket Raw, Capital Mall Peace, Love, & Raw located in downtown Olympia takes organically grown plant-based whole foods and transforms them into delicious and nutritious juices, smoothies, and raw food versions of classic entrees and desserts! Join owner Nicole as she visits BSC for the first time and offers expert instruction in making some of their favorite menu items. Craft your own Sushi Rolls, stuffed with avocado, carrot, cucumber, celery, kraut, red pepper and chickpea miso, followed by easy-to-whip-up Miso Soup, and then on to “Fried” Forbidden Black Rice, chock full of almond butter, coconut, red bell pepper, fruit and more! You’ll also learn to make their popular Cheezecake, in a surprise flavor, for dessert. If you’ve ever been curious about the raw food movement, this class is your chance to explore this healthy way of eating! https://www.peaceloveraw.com/
Guest Chef ~ A Local Establishment ~ Hands-On Adult Class ~ Complementary kombucha pairing
Tuesday, June 19, 6:00-8:30 pm
Fresh Summertime Meals (minus the meat!)
Instructor: MaryKate Perry, MaryCake Blog
MaryKate is all about fresh, seasonal ingredients and in this class, she’ll demonstrate how to turn them in to lovely summertime meals, none of them requiring the addition of meat! Her offerings include a verdant Summery Pea and Asparagus Risotto, including a discussion about other variations. She’ll also make Grilled Vegetable Campanelle with Smoked
Mozzarella, Sun-dried Tomatoes and Pine Nuts, and White Beans with Intense Green Herbs, served with Grilled Cheese Croutons. Her dessert is an enchanting Strawberry Trifle with Lemon Verbena Cream, made with local fruit!
Complementary wine pairing
Thursday, June 21, 6:00-8:30 pm
A Dinner Menu for the First Day of Summer
Instructor: Lee Ann Ufford
Who knows what June in the Northwest will bring? Rain or shine, Lee Ann brings you a menu with warm flavors to celebrate the start of summer! Kick back and scoop tortilla chips into a unique, refreshing Grape and Almond Salsa and pop some bite size Tequila Tomatoes and savory Bacon-Wrapped Dates with Chorizo. Whether your guests are salad lovers or meat lovers, you’ll please everyone with a gorgeous Spiced Pork Tenderloin Salad with Curry Vinaigrette, a medley of flavors on a bed of spinach, avocado and oranges. Longer days mean more time for dessert! The perfect ending is Lee Ann‘s Roasted Banana Cheesecake with Macadamias and a drizzle of caramel. Summer here is always too short!
Complementary wine pairing
Tuesday, June 26, 6:00-9:00 pm
Favorite Mediterranean Appetizers
Instructor: Mitra Mohandessi
Middle Eastern Meze, Italian Aperitivo, Spanish Tapas or Greek Opektiko—no matter what you call them, appetizers are essential party makers! Join Mitra for a fun evening as she shares some of her favorites—a little bite for every taste. Try her Dolmeh, tangy grape leaves filled with Arborio rice, currants, pine nuts and fragrant herbs, simmered in lemon broth, and her Italian Focaccia di Cipolla e Pera, fluffy flatbread baked with sweet and savory caramelized onions, pears and prosciutto. Langoustines Piquantes, spicy Moroccan prawns pan-fried in ginger and chili is sure to be a hit, and Spanish Croquetas de Pollo, chicken with onions and mild spices, rolled in breadcrumbs and fried is served with your favorite sauce; try it in this class with Reduced Balsamic Wine Sauce. For an appetizer dessert, Bourekia me Anari, are sweet phyllo pies filled with fresh cheese and rosewater and drizzled with honey syrup and walnuts. Be prepared for all your outdoor parties this summer!
Complementary wine pairing ~ Note the Time for this Class
Thursday, June 28, 6:00-8:30 pm
Instructor: Leanne Willard, BSC Director
In the Pacific Northwest, you never know if it will be a hot summer but chilled soups are always welcome when the temperature starts to climb! Tomato gazpacho is good but why not try something different? Leanne has chosen refreshing concoctions that will tempt even those who vow that soup should always be hot. Her menu includes savory Dark Cherry Gazpacho with Basil, Gazpacho Verde, a melon and avocado based soup with a dried blueberry and fennel garnish, Chilled Persian Yogurt Soup, a fragrant favorite, and Zuppa Caprese, an unusual and creamy soup made from fresh mozzarella!
Complementary wine pairing
Saturday, June 30, 6:00-8:30 pm
3 Magnets Beer Dinner
Instructors: Chef Frank Magana andDave Agee, brewer, 3 Magnets Brewing Co. and Pub House, Olympia
Three Magnets Brewing Company was started in 2014 by Sara and Nathan Reilly, who have been a part of the downtown Olympia restaurant community since 2005. The brewery has won many awards in the few short years they’ve been open, and they’ve quickly become a Pacific Northwest favorite! Join brewer Dave Agee and Pub House Chef Frank Magana for a five-course dinner paired with 3 Magnet beers. The first course is Grape Leaf-Wrapped Basil-Crusted Chevre with Roasted Garlic Oil, served with warm baguette paired with Hazy Single NW Style IPA, and the second course is Pozole Verde, a Mexican hominy soup, matched with a Malty Brown Ale. Summer Panzanella, with coconut oil croutons, mixed field greens, summer vegetables, and ginger-Thai basil-white balsamic vinaigrette is ideal with Chef's Choice #2, Thai Basil-Ginger Coconut Water Kolsch. The main course, Stout-Braised Flat Iron Steak, with Mushroom Risotto Cake and Grilled Asparagus is paired with Juicy Double India Pale Ale. Dessert is a Farmhouse Ale Sabayon with Fresh Berries and Pound cake, accompanied by Helsing Junction Farmhouse Ale. Don’t miss this very special event! http://www.threemagnetsbrewing.com/
A Local Establishment ~ Guest Chef
$75 per person