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May 2012 ~ June 2012 ~ July 2012 ~ August 2012
Full Spring 2012 Brochure pdf document - download free Adobe Acrobat Reader pdf format ~ May 2012 Calendar

May 2012

Wednesday, May 2nd, 6-8:30pm
Spring Market Produce
Chef Treacy Kreger

Chef Treacy’s enthusiasm about and knowledge of local food products is extensive, and in this class he’ll talk about our lovely spring produce. Join him as he prepares Garlic –Lemon Sauce for Artichokes, Marinade for Grilled Asparagus, Orange-Ginger Glaze for Baby Carrots, A Simple Saute of Fresh Peas and Morels, and a Crustless Quiche using all the spring vegetables, that’s delicious for breakfast, potlucks or brunch. Speaking of brunch, he’ll top everything off with a Freshly Squeezed Orange Juice Mimosa!
$60
Complementary Wine Served


Thursday, May 3rd, 9-11:00am & 1-3:00pm* (*repeat of morning session)
In the KitchenIn the Kitchen! - In a Spanish Kitchen
Paula Liechty

Join Paula as she shares recipes from a trip to Spain. The delectable Almond Chicken Empanada Pie from the city of Granada has flavor influences from the Moors of North Africa. The pie can be accompanied with a Spinach, Sliced Oranges and Jicama Salad. Another favorite is Caramel Flan Garnished with Seasonal Fruit and a Mint Chiffonade.
FREE, no registration required for either session.


Saturday, May 5th, 9-11:00 am
La Petite Chef Academy for ages 5-8La Petite Chef Academy (Ages 5-8) - Afternoon Tea for Two
Instructor: Linda Hunter

There’s nothing like tea time to make a person feel special. Join Linda and her assistants for a tea to remember. You’ll prepare special Chicken Salad Sandwiches, fun Salami “Cones”, fresh Fruit Skewers and a Chocolate Treat to serve to your special person when they return a half hour before the end of class. A variety of teas and purchased tea biscuits round out the menu for this sumptuous little feast.
$35
Kid in the Kitchen Class


Saturday, May 5th, 1-3:30pm
Mix & Measure for ages 9-13Mix and Measure (Ages 9-13) - A Springtime English Tea
Instructor: Linda Hunter

There’s nothing like tea time to make a person feel special. Join Linda and her assistants for a tea to remember. You’ll prepare special Chicken Salad Sandwiches, Deviled Ham Sandwiches and Cucumber Sandwiches, fun Salami-Cream Cheese Cones, fresh Fruit Stacks and Chocolate Truffles to serve to your special person when they return a half hour before the end of class. A variety of teas and purchased tea biscuits round out the menu for this sumptuous little feast.
$40
Kid in the Kitchen Class


Monday, May 7th, 6-8:30pm
Whoa Nellie...there has been a change here! Pacific Northwest Ciopinno - Back by Demand! Local Restaurant!
Xinh Dwelly -chef and owner of Xinh’s Clam and Oyster House in Shelton, WA

If the Pacific Northwest had a signature dish, it would have to be Ciopinno, brimming over with the seafood bounty of Puget Sound. And, who better to present the quintessential recipe for Ciopinno than Xinh, our local seafood “queen.” Enjoy an evening sampling Geoduck Fritters as a starter, then move on to Ciopinno, full of clams, mussels, scallops, prawns and fish served over Angel Hair Pasta accompanied by French Bread and a Simple Green Salad. Indulge yourself with a seafood extravaganza!
Complementary wine pairing
$60
Guest Chef Class Complementary Wine Served


Wednesday, May 9th, 6-8:30pm
A May English Tea
Catherine Skinner

Join us for a traditional English Tea at BSC! New instructor Catherine Skinner will discuss proper English tea pouring etiquette while you sample several tea varieties. Seating will be “restaurant style” so that you can leisurely sample an assortment of goodies while learning the recipes. Enjoy Cinnamon-Chip Scones with Clotted Cream and Lemon Curd, Crumpets, Asparagus Quiche, a Trio of Sandwiches - Cucumber-Mint, Chicken Salad with Pear and Walnuts and Pimento Cheese, Chocolate-Dipped Strawberries, Rosemary-Lemon Shortbread and Turtle Brownie Bites.
$45 but sign up with a friend, only $80


Thursday, May 10th, 6-8:30pm
Road to Morocco
Mitra Mohandessi

The fascinating cuisine of Morocco is a unique blend of Jewish, African, Middle Eastern, and Mediterranean foods with an emphasis on spices rather than herbs for flavoring. Moroccan hospitality starts with a glass of Atay bi na’na, sweetened mint tea. Mitra then continues your culinary adventure with Salade de pamplemousse, tangy grapefruit and fennel salad, Slada jazar wa jban, fragrant roasted carrots with cumin and goat cheese, Berber kesksou, sweet and spicy couscous with dried fruit and nuts, and Tagine bil samak, savory Moroccan fish braise served with Khobz, a Moroccan flat bread then conclude the meal with Oranges in Sweet Orange Blosson Water, a refreshing and easy to make dessert.
Complementary wine pairing
$60
Complementary Wine Served


Wednesday, May 16th, 6-8:30pm
Cool and Light Italian
Christine Ciancetta

Get ready for the warm days of summer with this sumptuous Italian meal. Christine has put together a menu that is perfect for a family meal as well as entertaining guests. You’ll begin with Cantaloupe Carpaccio with Speck and Asiago as a light appetizer. Rotelle with Ricotta Herb Pesto and Roasted Pork Salad with Cherry Tomato and Zucchini Sauce are the main event and Sautéed Strawberries with Strawberry Sorbetto is the cool finale.
Complementary wine pairing
$45
Complementary Wine Served


Friday, May 18th, 5-7:30pm
Fridays UncorkedFridays Uncorked - Ancient Grapes

Enjoy casual wine tasting overlooking beautiful Budd Bay. An on-going pouring allows you to arrive anytime between 5-7:30pm to sample 5 wines with selected complementary cheeses.

Wines made from ancient varieties of grapes such as Muscato, Nebbiolo, Riesling, Sangiovese/Chianti and Pinot Noir are experiencing a renaissance right now. Join us in tasting some of the most select wines made from these grapes of the past.
$12/person


Monday, May 21st, 6-8:30pm
Local Restaurant!Garlic and Onions and Eggs, Oh My! Whoa Nellie...there has been a change here!
Chef Taylor Vroman, Executive Chef at Mercato Ristorante, Olympia

Join Chef Taylor from Mercato Ristorante as he explores the versatility of three inexpensive and readily available ingredients—garlic, onions and eggs. Watch him as he works his magic on a Hangtown Fritatta, oysters, bacon, onions and garlic, Pasta Carbonara, spaghetti, garlic, onions, eggs, parmesan and herbs, Potato Gnocchi with Garlic Mushrooms and Fried Egg, Pan-Roasted New York Steak with Hollandaise, Caramelized Onions and Asparagus, and a Chef’s Choice Souffle for dessert. You’ll be looking at these humble staples in a new way at the end of class!
Complementary wine pairing
$60
Guest Chef Class Complementary Wine Served


Tuesday, May 22nd, 6-8:30pm
Asparagus-The Royal Vegetable
Regina Dearborn

In Germany, asparagus is known as “Konigliche Gemuse” or the “royal vegetable” and it is even home of the European Asparagus Museum! While Germans enjoy white asparagus, which is difficult to locate here, Regina also enjoys preparing green asparagus in a variety of European recipes. Tonight’s selections will include Cream of Asparagus Soup, Asparagus Salad, Asparagus-Ham Rolls with Grated Egg and Hot Butter, Asparagus with Sauce Bearnaise and Parsley Potatoes and Bayerische Creme (Bavarian Cream) with fresh strawberries for dessert. All hail spring asparagus!
Complementary wine pairing
$45
Complementary Wine Served


Wednesday, May 23rd, 6-8:30pm
Easy Vietnamese
Pranee Khruasanit Halvorsen

Pranee has shown us how easy it is to create the best Thai dishes at home—now let her introduce you to Vietnamese cuisine. She’ll share with you the basic ingredients, herbs, and cooking techniques that you need to create Vietnamese dishes in your own kitchen. You’ll explore this country’s culinary traditions by learning how to make Ca Nau Ngot, a healthy white fish soup with tomatoes and fresh dill, Bun Cha Ha Noi, grilled pork patties with lettuce, noodles, peanuts, herbs in a delicious sauce, Thit Ga Kho Gung, chicken simmered in a caramel sauce, and everone’s favorite, Gai Cuon, summer rolls with shrimp and assorted herbs with two dipping sauces.
Complementary beer pairing
$60
Complementary Beer Served


Tuesday, May 29th, 6-8:30pm
Salad for Supper!
Leanne Willard

Update!As the days grow steadily warmer, having salad for dinner sounds better and better. Leanne prepares four main dish salads that you’ll want to serve more than once during the summer months. Her selections include, Gruyere Fondue Salad, great on its own or with grilled meats, Thai Shredded Chicken and Strawberry Salad with Rice Noodles, Salmon Sesame Salad with Won Ton and Lemongrass-Chile Dressing, and Mediterranean Barley with Chickpeas, Pistachios, Feta and Arugula.
Complementary wine pairing
$45
Complementary Wine Served




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BSC is located at Bayview Thriftway
516 West Fourth Ave ~ Olympia, WA 98502
Call: (360) 754-1448
Email: director@bayviewschoolofcooking.com