Bayview School of Cooking

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BSC News!
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!

October 2018

Tuesday, October 2, 6:00-8:30 pm

Raw-Vegan Dining for Fall
Instructor: Nicole Heart, owner and chef, Peace, Love and Raw, located in Olympia & Rocket Raw, located in 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 returns to BSC and shares an entire dinner menu that’s vegan, raw, and delicious. Start with Pumpkin Curry Soup and Fresh Green Salad with Nicole’s Tangy Dressing. The main dish is Sage-Scented Wild Rice Pilaf, and for dessert, Pumpkin Pie. If you’re curious about the raw food movement, this class is your chance to explore this healthy way of eating! Peace, Love and Raw
Complementary kombucha pairing

Thursday, October 4, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Tahini Tango
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.

It’s hard to say whether or not tahini will encourage you to dance in the kitchen but Barb knows it will certainly liven up your meals! She’ll be demonstrating how to make Roasted Sweet Potato Medallions with Tahini-Mushroom Sauce, and Tahini Carrot Soup with Pistachios, as colorful as it is flavorful! Recipes to try at home are Tahini Chicken with Bok Choy and Mango Salad, and Brussels Sprouts with Tahini Sauce.

Thursday, October 4, 6:00-8:30 pm

MaryKate Perry, MaryCake Blogger A Fall Harvest Menu
Instructor: MaryKate Perry, MaryCake Blogger

MaryKate is known for her fabulous vegetarian menus and this one is no exception. Regale your guests with a delicious evening that includes no meat! The line-up starts with a vibrant Carrot-Ginger Soup, and Hazelnut, Roasted Beet, Feta, and Orange Salad, tossed with radicchio and mixed lettuce, and served with savory Pumpkin Biscuits. The main dish is Roasted Rosemary Shallot and Sweet Potato Whole Wheat Rotelli, tossed with toasted pecans and Parmigiana Reggiano, and dessert is a luscious Pear, Cardamom and Dark Chocolate Cake. No one will miss the meat with this menu!
Complementary wine pairingComplementary wine pairing

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, October 6, 9:00-11:30 am

BSC Kids Culinary Arts - Ages 5 to 8: The ABCs of Cooking
Instructor: Irene Schade

It’s back to school and Irene and her helpers would like to welcome you back to Saturday Kids classes by reciting the ABCs of cooking! “A” is for Asparagus Risotto, creamy and warm, “B” is for Bacon-Wrapped Water Chestnuts, that go crunch, and “C” is for Cherry Crepes, red, juicy and sweet! And “L” is for lemonade, the drink of the day! Who knew the ABCs could be this yummy?
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes

Saturday, October 6, 1:00-3:30 pm

BSC Kids Culinary Arts - Ages 9 to 13: ABC to Z Food
Instructor: Irene Schade

You may know your ABCs but do you know the ABCs of cooking? Join Irene and her assistants for a lesson in the kitchen starting with “A,” which stands for Asparagus Risotto, a creamy rice dish that involves lots of stirring and can be adapted to many different ingredients. “B” is for Bacon-Wrapped Water Chestnuts, tasty morsels that are hard to resist and wonderful to start any meal! “C” stands for Cherry Crepes, a delicious dessert that’s also very adaptable, and “Z” stands for Ziti Noodle Bake, a favorite with everyone! And, “L” is for lemonade, the drink of the day!
BSC Kids Culinary Arts ClassBSC Kids Culinary Arts Program
See more BSC Kids Culinary Arts Classes

Monday, October 8, 6:00-8:30 pm

Chef Frank Magaña Paella Party!
Instructor: Chef Frank Magaña, executive chef at 3 Magnets Brewing Co.

Chef Frank Magaña visits BSC once again to share one of his favorite dishes, Paella! A colorful and beautiful dish, paella is perfect for a crowd. It’s made in a traditional pan with saffron rice and is chock full of chicken, beef, chorizo, mussels, clams, prawns, fresh peas, tomatoes and lemon. Learn its preparation, ask questions, and practice your chopping skills as Chef Frank shares basic knife skills, inviting students to participate. He’ll also demonstrate how to make several appetizers including, Roasted Portabella Mushroom Bruschetta, Grape Leaf Goat Cheese, stuffed with sundried tomato and basil and served with toasted baguette, and Roasted Fingerling Potatoes with Romanesco Sauce. Don’t miss this fun evening filled with great food!
Guest Chef ClassGuest Chef ~ Complementary 3 Magnets beer pairingComplementary 3 Magnets beer pairing

Wednesday, October 9, 6:00-8:30 pm

Lee Ann Ufford An Oktoberfeast!
Instructor: Lee Ann Ufford

There’s a chill in the air, the hops have been harvested, and it’s a perfect time for a dinner menu from Deutschland! Join Lee Ann for an autumn evening of German cuisine, starting with a Cucumber Salat and dark German bread. Then it’s on to Rouladen, thin slices of beef filled with bacon, onions and a pickle, then slow-cooked and served with gravy, homemade Spaetzle, traditional small noodles, and Blaukraut, flavorful, simmered red cabbage. The show-stopper dessert is Lee Ann’s Black Forest Cake, with chocolate cake layers, cherry filling and Kirsch-flavored whipped cream--a truly classic German treat. Gather round for a traditional German meal that you’ll want to repeat for your friends and family!
Complementary beer pairingComplementary beer pairing

Thursday, October 11, 6:00-8:30 pm

Inspired Cast Iron Skillet Fare
Instructor: Chef Rich Rau

Chef Rich’s knowledge of cast iron ware and his ideas of how to use it to make wonderful food seems limitless! He’s come up with yet another line-up that’s hearty and delicious. Enjoy his Cheesy Garlic Skillet Rolls as you watch him prepare Cherry-Port Glazed Pork Loin, served with a green salad, and Skillet Mac and Cheese with Bacon and Crispy Topping. His dessert is a Lemon-Coconut Swirl Skillet Danish, a sweet finish to the evening!
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing

Celebrate Oktoberfest at Bayview! Friday, October 12, 5-8:00 pm

Celebrate Oktoberfest at Bayview!
Bayview Thriftway celebrates the 208th anniversary of Oktoberfest with a special evening of bier tasting and a German Bratwurst dinner. Join the fun with…

  • German Bier and German-Style Beer Tasting - $5
  • Grilled Bratwurst, German Potato Salad, Autumn Apple Slaw, Harvest Beans and a non-beer/wine drink choice - $8.99
  • German Oktoberfest music
  • Customer Judging of Employee’s Carved Pumpkins
  • Outdoor Twinkle-lit Tent with Hay Bales
  • Pumpkins, Gourds and Autumn Treats for purchase

Tuesday, October 16, 6:00-8:30 pm

Comfort Food from the Pressure Cooker
Instructor: Chef Toby Kim

It’s easy to understand why there’s been a resurgent appreciation of pressure cookers and the wild popularity of instant pots recently—they’re fast, easy to use, and produce great dishes! Chef Toby shares his tried and true recipes for quick comfort food including, Pressure Cooker Beef Barley Soup, 30-Minute Pressure Cooker Split Pea and Ham Soup, Easy Pressure Cooker Pork Chile Verde, and Macaroni and Cheese for the Pressure Cooker. He’ll also prepare Classic Vanilla Flan for dessert and answer all your questions about pressure cookers and instant pots!
Guest Chef ClassGuest Chef ~ Complementary wine pairingComplementary wine pairing

Thursday, October 18, 6:00-8:30 pm

Christine Ciancetta Everyday Italian
Instructor: Christine Ciancetta

In the Italian kitchen, nothing goes to waste! In this class, Christine will demonstrate how to use everyday leftover ingredients to easily prepare enticing Italian dishes such as Beef and Lemon Patties, Panzanella, bread salad with crisp radish, celery tomato and herbs, Chicken and Vegetable Puff Pastry Pie, Baked Mushroom and Sausage Polenta, layered with mascarpone and hearty greens, and for dessert, creamy Italian Rice Pudding. Learn how to not waste food!
Complementary wine pairingComplementary wine pairing

Wednesday, October 24, 6:00-8:30 pm

A Culinary Mystery Recipes for Love and Murder by Sally Andrew A Culinary Mystery
Recipes for Love and Murder by Sally Andrew

Instructor: Barb Agee

Read the book (or not) and attend the class for a fun discussion and a sampling of the recipes included in the story. Author Sally Andrew lives on a nature reserve in South Africa and has written a book full of humor, romance and good food. Her protagonist, Tannie Marie is a 'Dear Abbie' type of columnist who answers people's questions about life and love with responses both of wisdom and recipes. Join Barb as she leads the discussion and demonstrates how to make Reghardt's Bobotie, a ground turkey casserole with a custard topping served with fruit chutney and bananas, Seasoned Yellow Rice, Cucumber Sambol and Tomato Sambol, both side dishes, Mueslie Buttermilk Rusks, African dried fruit bars, and Honey-Toffee Snake Cake, a yeast dough dessert.
Complementary wine pairingComplementary wine pairing

Thursday, October 25, 6:00-8:30 pm

 Pranee Khruasanit Halvorsen Thai Rice
Instructor: Pranee Khruasanit Halvorsen

Rice is a staple in Thailand and is used every day. In this class, Pranee will focus on four different rice varieties and various ways to prepare them. She’ll prepare Kao Tom, Thai red rice soup with chicken and ginger, Kao Yum, Thai fragrant jasmine rice infused with the blue color of butterfly pea, which is used in a Rice Salad with Grilled Salmon and Thai Herbs. Sticky rice is used in Thai-Style Chinese Fried Rice with Shitake Mushroom, Chinese Sausage and Green Onion, and for dessert, Thai black sticky rice goes into Kao Neow Dam, black rice pudding with coconut cream.
Complementary wine pairingComplementary wine pairing

Saturday, October 27, 6:00-8:30 pm

Pelican Brewing Pelican Brewing Oregon Coast Dinner
Instructors: Mike Shawver, Pelican Brewing Representative; Barb Agee & Leanne Willard, chefs for the evening

Pelican Brewing Company was born at the beach in Pacific City in 1996. Now, twenty years later, it’s a craft beer industry leader with fans throughout the Northwest and around the world. Join Mike, for an informative evening that matches excellent beer with great food inspired by the Oregon Coast. Tillamook Cheddar Cheese Puff Balls with Basil Cream Dipping Sauce is paired with Five Fin Pilsner. Then, enjoy Creamy Sweet Potato Soup with Crispy Onion Topping with Beak Bender Dry Hopped IPA. Kiwanda Cream Ale perfectly complements Pelican Pub inspired Haystack Salad, butter lettuce leaves topped with roasted beets, bacon, Oregon hazelnuts and bleu cheese dressing, and Sea ‘N Red Irish-Style Red Ale is matched with Crab, Artichoke and Face Rock Jack Cheese Stuffed Pasta Shells with a Spicy Roasted Red Pepper Cream Drizzle. For dessert, Cranberry-Dried Cherry Crumble, served with Tillamook vanilla ice cream is teamed with Cherried at Sea Belgian Dubbel with Cherries. This is a delectable evening you won’t want to miss!
$75 per person

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