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BSC News!


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!



May 2018



Tuesday, May 1st, 6:00-8:30 pm

Eat Food…Mostly Plants
Instructor: Christine Ciancetta

“Eat food, not too much, mostly plants." Christine Ciancetta took this seven-word quote by food writer, Michael Pollan, to heart, to help with personal health issues. In this class, learn easy ways she prepares foods that are naturally beneficial to GI health while avoiding food preparations that can contribute to GI stress. We will sample several small plates to showcase delicious healthful eating including, Roasted Marrow Bones with Herbs on Crostini, Asparagus Vichyssoise, Flash-Roasted Radishes with Cultured Cottage Cheese Onion Dip, Braised Fennel and Celeriac, Sauteed Seasonal Greens with Onion, Garlic and Bacon, Crust-less Vegetable Quiche, and No-Cook Brownie Bites. She’ll also include a discussion of fermented foods and directions to make sauerkraut, 24-hour cultured yogurt, and bone broth.
Complementary kombucha pairing
$50




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

In the Kitchen - Cooking with Oils
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.

If you looked in Barb’s cupboard at home, you’d see an abundance of oils. That’s because she knows that different oils are better with certain dishes. In this unique class, you’ll get to try a variety of oils, including walnut oil, which Barb uses in a Warm French Lentil Salad with Smoked Sausage, and avocado oil, which she uses in Potato Naches with Pinto Beans and Spinach. Recipes to try at home include Chick Peas with Spinach, Raisins and Pine Nut (using sunflower oil), and Butternut Squash Pasta Salad (using hazelnut oil).
FREE




BSC Kids Culinary Arts Program Saturday, Saturday, May 5th, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Spring Rainbows
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!

Spring and rainbows just go together! Irene and her helpers have a menu that expresses the colorful excitement of the season and has you chopping and dicing, including Turkey Lettuce Wraps, filled with the colors of the rainbow, and Fresh Spring Herb Muffins. You’ll also get to make Rainbow Popcorn Balls, made from Peeps that are saved from Eastertime! Watermelon Lemonade is the perfect accompaniment.
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35




BSC Kids Culinary Arts Program Saturday, Saturday, May 5th, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: Rainbows in the Spring
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!

Spring and rainbows just go together! Irene and her assistants have a menu that expresses the colorful excitement of the season and has you chopping and dicing, including Turkey Lettuce Wraps, filled with the colors of the rainbow. Fresh Spring Herb Muffins and Spring Vegetable Gnocchi require even more expert slicing and dicing! You’ll also get to make Rainbow Popcorn Balls, made from Peeps that are saved from Eastertime! Watermelon Lemonade is the perfect accompaniment.
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes
$35


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

Moms and Monarchs Celebratory Tea
Moms and Monarchs Celebratory Tea Instructor: Lee Ann Ufford

From binge watching The Crown and Victoria to Britain’s celebrations of a new little royal and a wedding, the time seems right for tea. Bring a friend or your mum and join Lee Ann for an evening of royal chat, tea, and a selection of delicacies. The evening will start with a cup of Queen Victoria’s Favorite Soup, followed by an array of savories including a Ham, Brie and Pear Sandwich, Semolina Bites with Tomato Jam, and of course, Cucumber Sandwiches. Have another cup of tea with a Classic Cream Scone, then on to sweets, which will include Chocolate Chunk Shortbread, some very special Mini Muffins, and a slice of Bakewell Tart. Treat yourself to a most civilized evening and culinary respite. Hats and gloves optional but welcome!
$50


Wednesday, May 9th, 6:00-9:00 pm

Dining Along the Silk Road
Instructor: Mitra Mohandessi

The Silk Road, life-line of commerce for many centuries, introduced Eastern spices to the rest of the world. Join Mitra as she prepares dishes from countries along the route and discusses how these spices are used differently in each region to this day. Start out in Turfan, China with a glass of Chilled Date Juice, and on to Uzbekistan for Osh, also known as Polov, the national dish of rice and lamb cooked with carrots, chickpeas and mild spices. Continue on to Afghanistan where you’ll enjoy Bonjan Salat, a delicious cumin-scented, spicy salad of eggplants and creamy tomatoes. Going through northern Persia, you’ll taste Baghali Ghatogh, broad beans simmered in garlic and fresh dill topped with eggs. Complete the journey in Syria with Knafeh Bulbul Eash, bird nests of shredded phyllo filled with sweetened pistachios. Experience the romantic flavors along an ancient path!
Complementary wine pairingComplementary wine pairing ~ Note the Time for this ClassNote the Time for this Class
$60


Monday, May 14th, 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 ClassGuest Chef ~ sComplementary wine pairingComplementary wine pairing
$60


Wednesday, May 16th, 6:00-8:30 pm

Dim Sum-A Hands-On Class Dim Sum-A Hands-On Class
Instructor: Chef Toby Kim

Dim Sum is fun! It’s a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates, often eaten for lunch. Chef Toby will give you the step-by-step instruction you need to make a delightful Dim Sum menu at home. You’ll have the opportunity to make Steamed Bao with BBQ Pork Filling, a soft and fragrant bun, Pork and Shrimp Siu Mai, steamed dumplings, Pork and Napa Cabbage Water Dumplings, Pan Steamed Gai Lan (Chinese broccoli) with Garlic and Oyster Sauce, and Fried Rice with BBQ Pork and Chinese Sausage. Prepare for an entertaining evening!
Guest Chef ClassGuest Chef ~ Hands-On Adult ClassHands-On Adult Class ~ Complementary Beer ServedComplementary Beer Served
$65


Thursday, May 17th, 6:00-8:30 pm

Hey Honey! Hey Honey!
Instructors: Laurie Pyne, Beekeepers Association and Leanne Willard, BSC Director

Spend a fascinating evening with Laurie Pyne as she discusses beekeeping, honey and how to ensure that honey bee populations are maintained and protected. Not only will she be sampling several types of honey, but Leanne will also be on hand to demonstrate how honey can be used in all kinds of dishes. Enjoy warm Fried Goat Cheese Balls with Honey, Strawberry and Spinach Salad with Honey Balsamic Vinaigrette, tangy Malt Vinegar and Honey-Glazed Chicken, Spicy Honey-Glazed Parsnips, and creamy Honey-Cinnamon Ice Cream. Don’t miss this sweet class!
$50


Saturday, May 19th, 6:00-8:30 pm

Line 39 Springtime Wine Dinner
Instructors: Kyle Makki, Line 39 Winery, Barb Agee and Leanne Willard, your chefs for the evening Line 39 Springtime Wine Dinner

The 39th parallel runs through the heart of California wine country and is home to Line 39 Wines. They craft dynamic wines that are expressive of their varietal character, region of origin and premium vineyard pedigree. Spend the evening with Kyle Makki as he discusses Line 39 wines, and taste five of their best with a springtime menu presented by Barb and Leanne. Start with Goat Cheese, Artichoke and Olive Bruschetta paired with Line 39 Pinot Gris, and Seared Scallops with Grape-Mint Relish matched with Line 39 Sauvignon Blanc. A Mixed Mushroom and Pea Shoot Salad is perfect with the Line 39 Merlot, and Roast Chicken with Rhubarb Butter and Asparagus stands up nicely to the Line 39 Petite Syrah. The Line 39 Cabernet Sauvignon is the amazing complement to a Bittersweet Chocolate Torte with Strawberry Compote in Cabernet Syrup.
$75 per person


Tuesday, May 22nd, 6:00-8:30 pm

Classic Thai Wok
Instructor: Pranee Kruhasanit Halverson

Classic Thai Wok In this class, you’ll learn how to cook everyday Thai food in a wok, including various stir-fry techniques and creating a flavorful sauce for each stir-fry. Pranee will demonstrate how to make favorite Thai dishes that will be soon be part of your cooking repertoire, allowing you to create quick, easy and healthy stir-fry meals for yourself, your friends and family. She’ll prepare Phad Kraprow Goong, stir-fried prawns with Thai basil and garlic, Phad Takrai Moo, lemongrass pork, Pla Piew Wan, wok-fried white fish with vegetables and sweet & sour sauce, Phad Neua Nam Man Hoy, stir-fried beef with oyster sauce, Phad Kee Meo, stir-fried fresh rice noodles with spicy sauce, and Kao Neow Ma Muang, sticky coconut rice and mango. Pranee will also discuss how to purchase, season, and care for a wok.
Complementary wine pairingComplementary wine pairing
$60


Marv’s Marvlus BBQ Returns! Thursday, May 24th, 6:00-8:30 pm

Marv’s Marvlus BBQ Returns!
Instructors: Lance Anderson and Chris Murphy

Around since 1994, Marv’s knows how to smoke meat! If you’ve ever thought about learning the secrets of slow cooking on the grill and smoking your own food at home, now is your chance! Lance and Chris, owners of Marv’s Catering return to BSC to demonstrate the process with an enticing menu that begins with Texas Rockets, half a jalapeno stuffed with a cream cheese mixture and a Little Smokie, then wrapped in a slice of bacon and smoked. They’ll demonstrate their techniques on their large commercial smoker, cooking up Smoked Tri-Tip Beef and St. Louis Style Ribs, with Marv's Famous Baked Beans and Marv’s Coleslaw as the delicious sides. You’ll soon be impressing friends and family with your own smoking techniques!
Complementary Beer ServedComplementary Beer Served
$55




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