Bayview School of Cooking

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August 2018 ~ September 2018 ~ October 2018 ~ November 2018
Fall 2018 Brochure pdf document - download free Adobe Acrobat Reader
Call (360) 754-1448 to register for classes!

November 2018

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

In the Kitchen - Pork Tenderloin 4 Ways
Instructor: Barb Agee

This fall, 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.

Pork tenderloin is incredibly versatile, relatively inexpensive, and quick to cook! It also happens to be one of Barb’s favorites. In this class, she’ll prepare Korean-Style Pork Medallions with Asian Slaw, and Spinach and Mushroom Stuffed Tenderloin with Sherry Cream Sauce. Other recipes also included are Pork Lo Mein with Scallions and Mushrooms, and Pork Tenderloin Steaks with Honey Chipotle Barbecue Sauce.

Thursday, November 1, 6:00-8:30 pm

Hands-On Raclette!
Instructor: Jim Basta, from Mifroma Cheese Hands-On Raclette!

During the Middle Ages, shepherds used to heat raclette cheese in front of an open fire, scraping off the melted layer onto a plate and scooping it up with cooked potato or bread. The preparation of raclette, which is the Swiss national dish, has hardly changed over the years except that open fires have been replaced by raclette grills that are simple and easy to use. Join Jim for an introduction to entertaining the Swiss way. We’ll be serving artisanal bread, roasted small potatoes and Brussels sprouts, assorted charcuterie, sliced apples, cornichons and pickled onions. The recipe for a raclette party remains very simple: invite a few friends, buy a nice chunk of Swiss raclette cheese, add a few accompaniments, and open a bottle of wine!
Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary wine pairing
$60 per person

Friday, November 2: Book Signing: 5:00-6:00 pm; Class: 6:00-8:30 pm

Debbie Macomber’s Table Debbie Macomber’s Table
Instructors: Debbie Macomber, #1 New York Times bestselling author, with Leanne Willard, BSC Director

Debbie Macomber is a one of today’s most popular writers with over 200 million copies of her books in print worldwide. Her novels have spent over 1,000 weeks on the New York Times bestseller list and 13 of these have hit the number one spot! Five of her Christmas books have been made into Hallmark movies and her Cedar Cove series was made into a television series. Now she visits BSC to sign copies of and talk about her new cookbook, Debbie Macomber’s Table: Sharing the Joy of Cooking with Family and Friends. In class, Leanne will join Debbie to make some of the recipes from her book including, Sweet and Salty Nuts, Carrot-Ginger Soup, Crunchy Ramen Salad with Honey-Ginger Vinaigrette, Slow Cooker Honey Garlic Chicken served with rice, and Lemon Cupcakes with Lemon Zest Frosting. All proceeds from this class will benefit The Olympia Toy Run. Be sure to sign up early for this very special opportunity!
Complementary wine pairingComplementary wine pairing
$90 per person

BSC Kids Culinary Arts Program The Bayview School of Cooking’s programs for kids strive to provide a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods. In order to guarantee your child a seat in class, pre-registration is required. Call (360) 754-1448 to register. Saturday, November 3, 9:00-11:30am

BSC Kids Culinary Arts - Ages 5 to 8: Harvest Time in the Kitchen!
Instructor: Irene Schade

Fall is harvest time so what better than hearty food for dinner? Irene and her helpers will help you make a dinner menu that starts with Chex Mix with a Harvest Twist. Then it’s a bowl of Harvest Stew with Smoked Sausage served with Fall-Spiced Corn Bread, all served with fresh apple cider!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes

Saturday, November 3, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: A Harvest Menu
Instructor: Irene Schade

It’s harvest time and Irene and her assistants have a hearty dinner menu that you can learn to make for your family and friends at home! It starts with Chex Mix with a Harvest Twist, and Harvest Salad with Pumpkin Goddess Dressing. Then it’s a bowl of Harvest Stew with Smoked Sausage served with Fall-Spiced Cornbread. Enjoy fresh apple cider with your meal!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes

Monday, November 5, 6:00-8:30 pm

A Hands-On Class - Pie for the Holidays
Instructor: Beth Storey

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 a Sweet Potato-Bourbon Pie with Mile-High Meringue to enjoy in class and offer advice on making meringue. You too, can bake a perfect pie! (Please bring a pie pan if possible)
Hands-On Adult ClassHands-On Adult Class

Wednesday, November 7, 6:00-8:30 pm

A Menu for an Autumn Evening
Instructor: Sabella Barton, Winner of Olympia’s Next Top Chef 2018

Sabella, culinary arts student at SPSCC, is already an accomplished master in the kitchen as evidenced by her win of Olympia’s Next Top Chef this last February. Here she presents a wonderful menu for entertaining during this season. Her menu includes a Light Caesar Salad, Pan-Seared Salmon with Lemon-Caper Sauce (with a discussion about how to portion out salmon), served with Mixed Root Vegetables, Beet Puree, and White Wine Risotto. A Pumpkin Cheese Cake is the grand finale to this grand feast!
Complementary wine pairingComplementary wine pairing

Thursday, November 8, 6:00-8:30 pm

Searing Inspiration: Fast, Adaptable Entrees Searing Inspiration: Fast, Adaptable Entrees
and Fresh Pan Sauces

Instructor: Susan Volland, cookbook author

In her new cookbook, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. The take-away from her book? Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. Join Susan when she visits BSC and experience what her book is all about. She’ll start with Chicken Breast with Simple Onion and Sage Pan Sauce, made from the framework of “Wine-From-Your-Glass Pan Sauce” to illustrate the technique. Then it’s Petite Steaks with Bacon, Balsamic, and Basil, elegant Salmon with Tomato-Fennel Oil, and seasonal Pork Scallopini with Bourbon-Molasses Glaze, topped with persimmons and pecans. Delicious has never been this easy!
Complementary wine pairingComplementary wine pairing

Monday, November 12, 6:00-8:30 pm

Leanne Willard, BSC Director Vegetables for the Harvest Table
Instructor: Leanne Willard, BSC Director

Come celebrate the season with vegetable dishes that reflect the changing weather and mood. Leanne has found the savory sides that you’ll want to include in all your fall, holiday and winter menus. Cauliflower and Mushroom Roast with Truffle Oil is a flavorful riff on Thanksgiving stuffing and Caramelized Rosemary Pears are a slightly sweet accompaniment to ham, turkey or chicken. Salt and Vinegar Rosti, layered potatoes that are cooked until tender, are a tangy change from scalloped potatoes, and Roasted Acorn Squash with Shallots, Grapes, and Sage makes a gorgeous individual serving presentation. Savoy Cabbage Gratin is rich and cheesy, and Parsnip Mash with Fried Brussels Sprout Leaves is a spectacular dish that even Brussels sprout haters will enjoy!
Complementary wine pairingComplementary wine pairing

Tuesday, November 13, 6:00-8:30 pm

Savory Pies from Great Britain
Instructor: Caroline Willard

Meat pies are extremely popular in Great Britain and each region has a favorite. In this class, Caroline explores the different varieties of this perfect fall savory that combines pastry and meat. She’ll make an English Pork Pie with a hand-raised crust, and Scotch Pie made with a hot water crust and spiced lamb in gravy. Welsh Chicken and Leek Pie with puff pastry crust, and Cornish Pasty with beef, potato, and turnip round out the menu. She’ll also include a recipe for a modern Sage-Leek-Mushroom Pie with Cheddar-Poppy Seed Crust, a family favorite that’s meatless.
Complementary cider pairingComplementary cider pairing

Wednesday, November 14, 6:00-8:30 pm

Barb Agee A Beaujolais Nouveau Celebration
Instructor: Barb Agee

Beaujolais Nouveau is a French wine made with Gamay grapes that are harvested by hand. The wine is only fermented a few weeks before it’s released in the middle of November, at which time the French have a big celebration! Join Barb as she shares dishes that are typical celebratory foods including, Rillette, pork spread with crackers, Cake léger bacon olives et poivrons, smoked bacon, olives and bell pepper baked into a savory loaf cake served with sweet butter, Gougeres, cheese puffs, Tarte à la tomate et à la moutarde, tomato mustard tart with Gruyere cheese, Tartines de poire à la fourme d'Ambert, pear, ham and blue cheese tartine, and Tartiflette, cheese, bacon, and potato casserole, a national winter dish of France made with white wine. Beaujolais nouveau est arrivé!
Complementary Beaujolais Nouveau pairingsComplementary Beaujolais Nouveau pairings

Thursday, November 15, 6:00-8:30 pm

Christine Ciancetta An Italian Holiday Menu
Instructor: Christine Ciancetta

Christine’s Italian heritage is evident when you see what she has planned for a special occasion meal. The feast starts with a refreshing Blood Orange Salad with Shaved Fennel and Olives. You’re then treated to a Trio of Sformato: Spinach, Carrot and Parsnip, molded vegetable and egg topped with cheese and béchamel. Boned, Roasted Rosemary Garlic Chicken (includes instruction on replacing chicken with turkey or lamb), stuffed with apple, nuts and herbs, and served with Parsnip-Potato Mash with celery and crunchy Parmesan is the impressive main dish, and Panettone Pudding is the glorious finale to the evening.
Complementary wine pairingComplementary wine pairing

Wednesday, November 28, 6:00-9:00 pm

A Hanukkah Celebration A Hanukkah Celebration in the Balkans and Middle East
Instructor: Mitra Mohandessi

Steeped in tradition, both religious and secular, Hanukkah, the celebration of lights, is a time for gathering with family members to share food, stories and games. Each community celebrates the holiday differently depending on origin and family traditions but there are variations of common recipes that appear on Hanukkah dinner tables all around these regions. Join Mitra as she demonstrates how to make these celebratory dishes: Gondi, Persian dumplings of chicken and chickpea flour in chicken broth, Bulgur Köfte, Turkish meatballs made with meat and bulgur, steamed and sautéed in oil and served with spicy pepper and tomato sauce, Keftas de prasas, Syrian fritters of leek and fragrant spices, Krugel, traditional of Eastern Europe, a sweet and savory dish of baked vermicelli with raisins and caramelized onions, and finally, Israeli Bimuelos, Sephardic Hanukkah donuts served with honey syrup. Welcome Hanukkah!
Note the Time for this ClassNote the Time for this Class ~ Complementary wine pairingComplementary wine pairing

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