BSC Calendar
Events in November 2019
- Turkey Time! with Irene Schade | Ages 5-8
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Turkey Time! with Irene Schade | Ages 5-8
What are some fun ways to use the leftover turkey from Thanksgiving? Irene and her helpers have amazing recipes that are fun to prepare! Cook up irresistible Gobbler Cakes, which are made with turkey and stuffing, and Leftover Turkey Harvest Salad with bacon, butternut squash, roasted walnuts, and feta cheese. For dessert, you’ll bake up warm White Chocolate-Cranberry Scones, a delicious fall treat! $35
REGISTER ONLINE HERE
The Day After Thanksgiving with Irene Schade | Ages 9-13–
The Day After Thanksgiving with Irene Schade | Ages 9-13
Ever wonder how to use up the extra turkey leftovers from Thanksgiving? Join Irene and her assistants to prepare amazing recipes that are good enough to share with family and friends! Irresistible Gobbler Cakes are made with turkey and stuffing, Thanksgiving Stuffed Shells use up extra turkey, sweet potatoes and stuffing, and a Leftover Turkey Harvest Salad is filled with bacon, butternut squash, roasted walnuts, and feta cheese. For dessert, you’ll bake up warm White Chocolate-Cranberry Scones, a delicious fall treat! $40
REGISTER ONLINE HERE
- Turkey Time! with Irene Schade | Ages 5-8
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Turkey Time! with Irene Schade | Ages 5-8
What are some fun ways to use the leftover turkey from Thanksgiving? Irene and her helpers have amazing recipes that are fun to prepare! Cook up irresistible Gobbler Cakes, which are made with turkey and stuffing, and Leftover Turkey Harvest Salad with bacon, butternut squash, roasted walnuts, and feta cheese. For dessert, you’ll bake up warm White Chocolate-Cranberry Scones, a delicious fall treat! $35
REGISTER ONLINE HERE
The Day After Thanksgiving with Irene Schade | Ages 9-13–
The Day After Thanksgiving with Irene Schade | Ages 9-13
Ever wonder how to use up the extra turkey leftovers from Thanksgiving? Join Irene and her assistants to prepare amazing recipes that are good enough to share with family and friends! Irresistible Gobbler Cakes are made with turkey and stuffing, Thanksgiving Stuffed Shells use up extra turkey, sweet potatoes and stuffing, and a Leftover Turkey Harvest Salad is filled with bacon, butternut squash, roasted walnuts, and feta cheese. For dessert, you’ll bake up warm White Chocolate-Cranberry Scones, a delicious fall treat! $40
REGISTER ONLINE HERE
- Powers Winery Dinner with Chris Arsers, Barb Agee and Leanne Willard
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Powers Winery Dinner with Chris Arsers, Barb Agee and Leanne Willard
Badger Mountain Vineyard (and Powers Winery), founded by Bill Powers in 1982, is the first wine grape vineyard to be USDA Certified Organic in Washington State and earned certification in 1990. Spend a delightful evening with Chris Arsers, Powers wine representative, as he talks about this lovely organic wine, and as Barb and Leanne pair five varietals with an amazing 5-course dinner! We’ll start with Viognier-Steamed Clams with Bacon and Parsnips accompanied by Powers Viognier, and Butternut Squash, Swiss Chard and Apple Risotto served with Powers Chardonnay. Roasted Ratatouille Salad with Balsamic Reduction is perfect with the spunky Spectrum Red Blend, while Meat Loaf with Red Wine Glaze, served with creamy Cauliflower and Potato Puree is magical with Powers Malbec. For dessert, Chocolate-Red Wine Cake served with whipped cream is teamed with Powers Cabernet Sauvignon. This is a not-to-be-missed event for wine lovers! $85 per person
REGISTER ONLINE HERE