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!

September 2018

Thursday, September 6, 9:00-11:00 am & repeated 1:00-3:00 pm
* No registration required for either session.
In the Kitchen

In the Kitchen - Fresh Fig Fare
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.

Fresh fig season has Barb busy dishing up the most exciting recipes using this very special fruit! Sample her Figs with Bacon, Chile and Goat Cheese, a veritable explosion of flavor, and her Balsamic-Glazed Fig and Chicken Kabobs, something tasty for the early fall grill. You’ll also take home recipes for Flatbread with Fig, Prosciutto and Arugula, and Fig and Pear Salad.

Tuesday, September 18, 6:00-8:30 pm

Hands-On Sushi!
Instructor: Chef Toby Kim

Chef Toby 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. Join him as he offers expert hands-on instruction, so you can make perfect sushi at home! Class will begin with a warm bowl of Miso Soup with Wakame, Tofu and Scallion. 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 sake pairingComplementary sake pairing

Wednesday, September 19, 6:00-8:30 pm

Lee Ann Ufford PNW Meets the Middle East!
Instructor: Lee Ann Ufford

Once again, Lee Ann offers a dinner menu of seasonal Pacific Northwest ingredients, influenced by another part of the world. This time the Middle East offers the twist, enlivening a late summer meal of familiar favorites. The evening’s starter of Sweet Red Pepper Soup has roots in Lebanese cuisine. A refreshing Cucumber and Melon Salad is spiced with sumac, and Israeli Cheese and Herb Spirals, baked phyllo pastries, are served with Bizbiz, a tomato sauce, and Zhug, a popular Yemeni condiment. The entree is a fast and easy Moroccan inspired Salmon Tangine with Walnut Charmoula. A simple yet elegant Middle Eastern Dessert Cake concludes the culinary adventure!
Complementary wine pairingComplementary wine pairing

Thursday, September 20, 8:15-4:30 pm

Hood Canal Food and Wine Tour Hood Canal Food and Wine Tour
Instructor Guides: Cristina Stormans and Leanne Willard

Join Cristina and Leanne as we visit Mason County producers to learn more about the faces and places that provide us with bakery items, produce, seafood, ice cream, and beverages. After picking up your favorite drink from Dancing Goats Espresso Bar by 8:30 am, we’ll all load into our comfy van. The tour begins at local Blue Heron Bakery, where we’ll taste some of their delectable pastries, and a tour of Taylor Shellfish Farms (please wear closed-toed shoes and bring a jacket!). A short tour and family-style lunch follows at Hama Hama Oyster Saloon in Lilliwaup (there will be options for those who don’t like oysters, but it will be seafood!) and afterwards, we’ll enjoy an Olympic Mountain ice cream cone at Hoodsport Coffee. Then it’s off to Hardware Distillery and Walter Dacon Wines to enjoy samples in their tasting rooms. All participants must be 21 years of age and tasting fees are included in the price of tour.

This day package includes:

  • Morning travel beverage
  • Round trip transportation from Bayview Thriftway
  • Lunch at Hama Hama Oyster Saloon
  • Stops, talks, and tastes at Blue Heron Bakery, Taylor Shellfish Farms, Hama Hama Oyster Co., Hoodsport Coffee, Hardware Distillery, and Walter Dacon Wines.
  • Recipes to take home from each of our stops.

Culinary Field TripCulinary Field Trip
$95 per person

Monday, September 24, 6:00-8:30 pm

Christine Ciancetta Italian Small Plates
Instructor: Christine Ciancetta

Christine is back at BSC! Her Italian small plates are rich and rustic, making the most of our fall garden bounty! Her menu begins with Panini Caprese with Anchovies, and Sicilian Eggplant Fritters with Yogurt, Cucumber and Mint Sauce. Next follows Pesto and Mozzarella Stuffed Chicken Breasts served on a Butter Lettuce and Herb Salad, and Baked Ricotta and Seasonal Roasted Vegetables served with Roasted Red Pepper Sauce. Vanilla Bean Pear Cake is the sensational dessert to round out the menu!
Complementary wine pairingsComplementary wine pairings

Tuesday, September 25, 6:00-8:30 pm

 Pranee Khruasanit Halvorsen Pranee’s Most Requested Favorites
Instructor: Pranee Khruasanit Halvorsen

Having taught at BSC for almost 15 years, Pranee wanted to share her most requested recipes to celebrate our anniversary! Join her as she divulges her secrets to making Phad Thai, the ever-popular rice noodle stir-fry with prawns, and Tom Kha Gai, chicken galangal soup with lemongrass and kaffir lime leaf. She’ll also include Phraram Long Song, or Swimming Rama, tofu with peanut sauce and sautéed spinach, and for dessert, Bua Loy Nam Tao, kabocha pumpkin dumpling in warm coconut milk.
Complementary wine pairingComplementary wine pairing

Wednesday, September 26, 6:00-9:00 pm

Mitra Mohandessi The Basics of Indian Cuisine
Instructor: Mitra Mohandessi

Get ready for the fall chill with the warmth of home-cooked Indian food! Join Mitra as she teaches you the basics of Indian cuisine, so you can make these fabulous dishes yourself. Her menu begins with Fall Squash and Coconut Soup, a delicate blend of butternut squash, sweet potato, coconut, and mild spices. Palak Paneer, vegetarian dish of spinach, fragrant herbs and spices with paneer, an Indian soft cheese follows, along with Prawns Rawa, tangy prawns in tamarind and spice marinade, fried with a crispy crust. Chicken Biryani, one of the most basic of all Indian festive dishes, is made with basmati rice steeped with chicken cooked with tomatoes and an array of spices. Naan Khatai, a delicious and simple cookie made fragrant with cardamom and ghee, is best enjoyed with a cup of black tea!
Note the Time for this ClassNote the Time for this Class ~ Complementary wine pairingComplementary wine pairing

Thursday, September 27, 6:00-8:00 pm

Hands-On Fall Color Centerpiece Hands-On Fall Color Centerpiece
Instructor: Carol Lundblad, Floral Designer and Bayview Thriftway Store Director

As a floral designer for many years, Carol knows how to put together a centerpiece for your holiday table! Join her for a fun and instructional evening, when you’ll get to put together a stunning centerpiece composed of the rich, saturated hues of the season, all brought together in an attractive container. Enjoy simple hors d'oeuvres and a wine pairing as you work!
Hands-On Adult ClassHands-On Adult Class ~ Complementary wine pairingComplementary wine pairing

Saturday, September 29, 6:00-8:30 pm

The Maryhill Winery Hello Fall Dinner The Maryhill Winery Hello Fall Dinner
Instructors: Jacob Holbrook, Representative from Maryhill Winery and Paula Leichty & Leanne Willard, your chefs.

In 1999, Craig and Vicki Leuthold established Maryhill Winery and set out to produce premier wines in the Columbia River Gorge. In 2015, it was named Pacific Northwest Winery of the Year by Wine Press Northwest and today is one of Washington State’s largest and most-visited wineries, drawing more than 75,000 guest annually. Join their representative for an informational evening that offers excellent wine paired with excellent cuisine. Paula and Leanne match an Herb Salad with Celery Leaf Pesto, Butter Beans and Parmigiana with Maryhill Pinot Grigio, and Silky Leek and Red Wine Soup with Maryhill Winemaker’s Red. Maryhill’s Zinfandel goes perfectly with Eggplant Parmesan Stacks with a sundried tomato sauce, while their Cabernet Franc is absolutely sublime with Slow-Braised Short Ribs garnished with Parsley Pistou and truffle oil, served with Gnocchi a la Romaine, made with semolina and layered with cheese. Dessert is Torrone Semifreddo, a hard almond nougat folded into a frozen custard with a drizzle of chocolate sauce, is accompanied by Maryhill Riesling. This will be an evening to remember!
$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