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



March 2018



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

In the Kitchen - Gone Bananas!
Instructor: Barb Agee

This spring, 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 might say that Barb’s gone bananas over bananas! Sure, it’s easy to use bananas in desserts but Barb knows there’s a lot more to this ubiquitous fruit. In class, try her Avocado, Beet and Banana Salad with Banana-Poppy Seed Dressing, and an amazing Banana Chicken Gumbo with Corn and Beans. You’ll also take home recipes for Banana Chutney with Raisins, Almonds and Pineapple; Orange-Pecan Shrimp with Bananas and Peas; and Banana Risotto.
FREE




BSC Kids Culinary Arts Program Saturday, March 3rd, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Dishing Up Irish
Instructor: Irene Schade

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. Join Sam as she presents this Saturday's hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

Here comes St. Patrick’s Day, a time to celebrate all things Irish! Irene and her helpers will be in the BSC kitchen dishing up, and teaching you how to make Dublin Coddle, a traditional Irish stew with potatoes, sausage, and bacon, and bake a toasty Traditional Irish Soda Bread marked with an X to go alongside. For dessert, it may look like a potato but it’s actually Potato Candy, made with cream cheese and coconut! All of this will be served with St. Patrick’s Green Party Punch. Get ready to celebrate! $35
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35




BSC Kids Culinary Arts Program Saturday, March 3rd , 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: The Lucky Irish
Instructor: Irene Schade

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. Join Sam as she presents this Saturday's hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

You’ll have the luck of the Irish when you join Irene and her assistants in the BSC kitchen to chop up ingredients to make Dublin Coddle, a traditional Irish stew with potatoes, sausage, and bacon! To go with it, bake up a toasty loaf of Traditional Irish Soda Bread marked with an X, and prepare Leprechaun Mini Potato Bites, stuffed with bacon and cheese. For dessert, it might look like a potato, but it's actually Potato Candy, made with cream cheese and coconut! All of this will be served with St. Patrick’s Green Party Punch. Get ready to celebrate!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


Tuesday, March 6th, 6:00-8:30 pm

A Saint Patrick's Day Feast Céad Míle Fáilte! A Saint Patrick's Day Feast
Instructor: Caroline Willard

This St. Patrick’s Day, why not serve something more authentic? Inspired by the time she’s spent in the Irish countryside, Caroline has come up with a menu that is more in keeping with what might be served to celebrate the day including, creamy Irish Root Vegetable Soup served with warm Buttermilk-Oat Brown Bread, Cider-Poached Salmon with Parsley and Chive Cream Sauce, savory Whiskey-Glazed Roasted Vegetables, and for the finale, a sweet Spiced Irish Porter Cake served with Barry's Tea. Beannachtaí na Féile Pâdraig!
Complementary hard cider pairingComplementary hard cider pairing
$50


Thursday, March 8th, 6:00-9:00 pm

A Day in Turkey
Instructor: Mitra Mohandessi

Turkish cuisine is a fusion of Central Asia, Middle Eastern and Balkan cuisines, refined to reflect the culture and climate of different regions of the country. Join Mitra and eat the day away on an imaginary trip to Turkey! Start your day with Pogača, a soft breakfast pastry filled with feta cheese and dill, and for lunch, enjoy Kuru Börülce Salataí, a delicious salad of black-eyed peas with fresh herbs, peppers and pomegranate. An afternoon snack of Fried Halloumi with Lime and Caper Dressing on toasted pita is followed with a dinner entrée of Kuzu Kavurma, tender lamb braised with onions and Aleppo pepper. The “tour” ends with Kaymakli Borek, a phyllo pastry rubbed with cream and filled with ricotta cheese, served with orange honey sauce, a scrumptious and fragrant way to complete your day!
Complementary wine pairingComplementary wine pairing ~ Note the Time for this ClassNote the Time for this Class
$60







BSC Kids Culinary Arts - Ages 9 to 13: The Lucky Irish
BSC Kids Culinary Arts Program Saturday, March 10th , 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: The Lucky Irish
Instructor: Irene Schade

The Bayview School of Cooking’s Kids program provides a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. Join Sam as she presents this Saturday's hands-on classes for cooks ages 5-8 and ages 9-13 in Bayview Thriftway’s BSC Kitchen! In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register!

You’ll have the luck of the Irish when you join Irene and her assistants in the BSC kitchen to chop up ingredients to make Dublin Coddle, a traditional Irish stew with potatoes, sausage, and bacon! To go with it, bake up a toasty loaf of Traditional Irish Soda Bread marked with an X, and prepare Leprechaun Mini Potato Bites, stuffed with bacon and cheese. For dessert, it might look like a potato, but it's actually Potato Candy, made with cream cheese and coconut! All of this will be served with St. Patrick’s Green Party Punch. Get ready to celebrate!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35 Monday, March 12th, 6:00-8:30 pm

Soitza’s Cazuela
Instructor: Soitza Devlin

Cazuela is a stew that receives its name from the cazuela (Spanish for cooking pot) in which it is cooked. Soitza’s version is a Mexican beef brisket soup filled with tomatoes, zucchini, carrots, chayote, corn on the cob, garbanzo beans and rice, served with tortillas and her Mama’s Guacamole. Before the main event, learn to make Yellow Chilies Escabeche, stuffed with tuna, carrots, and onions in vinaigrette, and to complete the menu, traditional Escamochas, a delicious dessert of red apples, melon, pineapple, strawberries, papaya with pecans and shredded coconut, drizzled with a sweet cream sauce.
Complementary wine pairingComplementary wine pairing
$50


Wednesday, March 14th, 6:00-8:30 pm

Pi Day! Pie Day—A Hands-On Class
Instructor: Beth Storey

Yes, it’s Pi Day but we’re not talking about that 3.14 number that goes on and on. In this class, Beth, our resident BSC pie expert will give an in-depth tutorial on making the perfect pie crust. You’ll prepare three types of pie pastry to take home and Beth will discuss technique, the use of butter, shortening, vodka, vinegar and water, as well as differences between pies, tarts, free-form (galette) crusts, and sweet versus savory pies. She’ll make an Apple Pie served with ice cream and a Chocolate Cream Pie with whipped cream to enjoy in class. You too, can bake a perfect pie! (Bring a pie pan if possible)
Hands-On Adult ClassHands-On Adult Class
$60


Cast Iron Skillet Surprises Thursday, March 15th, 6:00-8:30 pm

Cast Iron Skillet Surprises
Instructor: Chef Rich Rau

A cast iron skillet is full of surprises and can cook things you might never have thought it could! Skillet-savvy Chef Rich visits BSC with his cast iron pans to demonstrate just how versatile this old-fashioned kitchen workhorse can be. He’ll be making Skillet Pan Pizza with a variety of toppings, Chicken-Swiss Panini with spinach and sun-dried tomato pesto, pressed with a second skillet, Roasted Vegetable Lasagna with White Sauce, and Caramel Apple Upside-Down Cake. Find out why you should be using your cast iron more often than you do now!
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing
$60


Just Added!
Just Added!
Tuesday, March 20th, 6:00-8:30 pm

Hands-On Sushi
Instructor: Chef Toby Kim

Chef Kim grew up learning the traditions of Korean cooking from his mother and grandmother, graduated from the Seattle Culinary Academy, worked for many years at The Herbfarm Restaurant, and most recently was sous chef at the popular Seattle restaurant Poppy. This evening he visits BSC to offer expert hands-on instruction at making the perfect sushi at home. Class will begin with a warm bowl of Miso Soup with Wakame, Tofu and Scallions. Then you’ll learn to make Perfectly Seasoned Sushi Rice, Hosomaki, spicy tuna roll, Uramaki, California roll, Temaki, vegetable hand roll, and Sunomono, cucumber-shrimp salad.
Guest Chef ClassGuest Chef ~ Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary sake pairing
$65


Wednesday, March 21st, 6:00-8:30 pm

Flavors of the Caribbean
Instructor: Tania Moe, winner of Olympia’s Next Top Chef 2017

A native Dominican, Tania grew up with the flavorful food of the Caribbean. This talented up-and-coming chef won Olympia’s Next Top Chef 2017 with her innovative menu and this evening’s class will be no exception! Tania starts the class with Empanada De Res, little beef pies. Traditional Pollo Guisado, braised chicken with olives, tomato and spices, accompanied by Habichuelas Guisadas, stewed red beans, Arroz Blanco, white rice, and Platano Maduro Frito, fried ripe plantains, is the hearty main dish. Popular Dominican Pina Colada Cupcakes are the sweet finale to her menu. If you’re pining for sunnier climes, come and experience the warmth and hospitality of Caribbean culture!
Guest Chef ClassGuest Chef ~ Complementary Beer ServedComplementary Beer Served
$50


Thursday, March 22nd, 6:00-8:30 pm

Springtime Brunch
Instructor: MaryKate Perry, MaryCake Blog

Just in time for Easter, Mother’s Day, and graduations, MaryKate shares her lovely, doable brunch menu that’s perfect for your every springtime occasion! Her line-up includes an Asparagus Leek Quiche with Potato Crust, Scones with Orange Zest and Dried Cherries, and Seasonal Fruit Salad with Mint-Lime Syrup. A sample of Isernio’s Chicken- Apple Sausage and a fragrant cocktail, Citrus Blossom Gin Fizz, accompany the menu. Finally, MaryKate’s piece de resistance is a magnificent Ginger-Carrot- Citrus Bundt Cake, a fitting conclusion to this morning menu!
Complementary cocktail pairingComplementary cocktail pairing
$50


Monday, March 26th, 6:00-8:30 pm

Spring Centerpiece Spring Centerpiece—A Hands-On Class
Instructor: Carol Lundblad, Floral Designer and Bayview Store Director

Carol, a talented floral designer, knows how to put together a fresh and beautiful centerpiece for all your spring events! Join her for a fun and instructional evening, when you’ll get to arrange a stunning centerpiece for your table composed in a rustic basket, brimming with the colorful flowers of the season. Enjoy simple hors d'oeuvres and a wine pairing as you work!
Hands-On Adult ClassHands-On Adult Class ~ 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