BSC Calendar
MonMonday | TueTuesday | WedWednesday | ThuThursday | FriFriday | SatSaturday | SunSunday |
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November 11, 2019 | November 12, 20196:00 pm: Hands-On Pie for the Holidays with Beth Storey6:00 pm: Hands-On Pie for the Holidays with Beth Storey6:00 pm: Hands-On Pie for the Holidays with Beth StoreyNovember 12, 2019 – 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 Pumpkin Bourbon Pie with a Streusel Top and an Apple Pie with a Lattice Top for you to sample in class, along with tips on these recipes. You can bake a perfect pie! $65 (Please bring a pie pan if possible). REGISTER ONLINE HERE |
November 13, 20196:00 pm: Fall Vegetables for the Holiday Table with Leanne Willard6:00 pm: Fall Vegetables for the Holiday Table with Leanne Willard6:00 pm: Fall Vegetables for the Holiday Table with Leanne WillardNovember 13, 2019 – 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. An Instagram worthy Ombré Potato and Root Vegetable Gratin, and a cheesy Cauliflower Gratin with Manchego and Almond Sauce are both comfort food at its best. Roasted Brussels Sprouts with Cranberry Brown Butter will make a Brussels sprout lover of anyone, and Parsnip Confit with Pickled Currants is the perfect introduction to parsnips for those who may be unfamiliar with them. The New Green Bean Casserole is a riff on the ubiquitous stand-by at every holiday get-together in days past. Complementary wine pairing. $60 REGISTER ONLINE HERE |
November 14, 20196:00 pm: Dungeness Crab with Chelsea Farms! with Chef Henri Nol6:00 pm: Dungeness Crab with Chelsea Farms! with Chef Henri Nol6:00 pm: Dungeness Crab with Chelsea Farms! with Chef Henri NolNovember 14, 2019 – At the newly expanded Chelsea Farms Oyster Bar, Chef Henri, who specializes in seafood, is serving crab! Just in time for Dungeness season, join him as he shares his most delectable recipes with you. His exciting menu includes Crab Fried Rice, featuring Spanish rice, Crab Cakes with Crab Jus and Chili Aioli, and Crab in the Shell with Tomato-Guajillo Butter, Oregano, and Lime. He’ll also discuss how to handle and humanely dispatch live crab. If you enjoy this this local delicacy, this is your class! Complementary wine pairing. $65 REGISTER ONLINE HERE |
November 15, 2019 | November 16, 2019 | November 17, 2019 |