BSC Calendar

October 2019
Mon	Tue	Wed	Thu	Fri	Sat	Sun
	1	2 6:00 pm: Chef Frank's Fall Harvest Party Menu with Chef Frank Magana 6:00 pm: Chef Frank's Fall Harvest Party Menu with Chef Frank Magana October 2, 2019 6:00 pm – 8:30 pm Join Chef Frank as he demonstrates how easy it is to entertain family and friends with a warm and inviting menu. He’ll start things off with Three Cheese Fondue and Skillet Spinach Dip, both served with sliced baguette. His Autumn Panzanella is full of beets, squash, apples, kale, pumpkin seeds, and toasted bread. A flavorful Coffee-Rubbed Pork Tenderloin with Romesco Sauce main dish is served with savory Gorgonzola Bread Pudding, a perfect pairing. Complementary 3 Magnet beer pairing. $65 REGISTER ONLINE HERE	3 9:00 am: FREE In the Kitchen: Pumpkin Power 9:00 am: FREE In the Kitchen: Pumpkin Power October 3, 2019 9:00 am – 10:00 am With Christine Ciancetta FREE Monthly Event 9-10:30am & 1-2:30pm* *repeat of morning session No registration or fee required Seems like pumpkins are everywhere you look in October and Christine knows exactly what to do with them! Join her as she demonstrates how to make Pumpkin-Apple Soup, perfect for crisp, fall days, and Pumpkin-Sage Sauce served over al dente pasta. You’ll also receive delicious recipes for Easy Baked Pumpkin Risotto, and tender Pumpkin Pancakes, just right for Saturday mornings. 6:00 pm: Fall Grill with Chef Rich Rau 6:00 pm: Fall Grill with Chef Rich Rau October 3, 2019 6:00 pm – 8:30 pm Grilling in the fall? Why, yes! Chef Rich demonstrates how you can keep grilling right into the cooler weather with a menu that reflects heartier appetites of the season. He’ll start with a Grilled Shrimp Caesar Salad with Toasty Croutons, and then grill up Double-Butterflied Leg of Lamb with Herb Board Dressing, served with potatoes, and Charred Radicchio with Bacon and Sweet Balsamic Glaze. Dessert is a tropical treat, Sizzling Grilled Pineapple with Rum Reduction Sauce, served with ice cream. Who says summer is grilling season? Complementary wine pairing. $65 REGISTER ONLINE HERE	4	5 9:00 am: A Warm Cozy Fall Breakfast with Irene Schade \| Ages 5-8 9:00 am: A Warm Cozy Fall Breakfast with Irene Schade \| Ages 5-8 October 5, 2019 9:00 am – 11:00 am Gather in the BSC kitchen with Irene and her helpers as you make a warm and cozy breakfast for fall! Crustless Broccoli, Bacon, and White Cheddar Quiche is the quick and easy main dish that’s served with your expertly chopped Roasted Breakfast Potatoes and Fall Veggies. You’ll love the special Take-Home Festive Caramel Apple that will remind you of a morning well spent in the kitchen! $35 1:00 pm: A Fall Breakfast Gathering with Irene Schade \| Ages 9-13 1:00 pm: A Fall Breakfast Gathering with Irene Schade \| Ages 9-13 October 5, 2019 1:00 pm – 3:30 pm Gather in the BSC kitchen with Irene and her assistants to cook up a warm and cozy breakfast that starts with a Creamy Cinnamon Apple and Walnut Fruit Salad. A Crustless Broccoli, Bacon, and White Cheddar Quiche is the satisfying main dish served with your expertly chopped Roasted Breakfast Potatoes and Veggies. A Take-Home Festive Caramel Apple is a delicious reminder of a day well spent in the kitchen! $40	6 9:00 am: A Warm Cozy Fall Breakfast with Irene Schade \| Ages 5-8 9:00 am: A Warm Cozy Fall Breakfast with Irene Schade \| Ages 5-8 October 6, 2019 9:00 am – 11:00 am Gather in the BSC kitchen with Irene and her helpers as you make a warm and cozy breakfast for fall! Crustless Broccoli, Bacon, and White Cheddar Quiche is the quick and easy main dish that’s served with your expertly chopped Roasted Breakfast Potatoes and Fall Veggies. You’ll love the special Take-Home Festive Caramel Apple that will remind you of a morning well spent in the kitchen! $35 1:00 pm: A Fall Breakfast Gathering with Irene Schade \| Ages 9-13 1:00 pm: A Fall Breakfast Gathering with Irene Schade \| Ages 9-13 October 6, 2019 1:00 pm – 3:30 pm Gather in the BSC kitchen with Irene and her assistants to cook up a warm and cozy breakfast that starts with a Creamy Cinnamon Apple and Walnut Fruit Salad. A Crustless Broccoli, Bacon, and White Cheddar Quiche is the satisfying main dish served with your expertly chopped Roasted Breakfast Potatoes and Veggies. A Take-Home Festive Caramel Apple is a delicious reminder of a day well spent in the kitchen! $40
7	8	9 6:00 pm: Simply Divine Fall Dining with Irene Schade and Julie Schade Murray 6:00 pm: Simply Divine Fall Dining with Irene Schade and Julie Schade Murray October 9, 2019 6:00 pm – 8:30 pm Mother and daughter team Irene and Julie are at it again with divine ideas for a sumptuous fall dinner. They’ll start with their signature surprise Amuse Bouche, then demonstrate how to make their Whipped Goat Cheese and Fig Crostini. A Shaved Carrot and Fennel Salad follows, along with a palate cleansing course of Tangy Orange Sorbet. The main event is Anise Pork with Figs and Apples, accompanied by Savory Butternut Squash Bread Pudding with Prosciutto, Thyme and Leeks. To finish, Elegant S’Mores made with homemade marshmallows will make you re-think this childhood treat! Complementary wine pairing. $60 REGISTER ONLINE HERE	10 8:30 am: East Puyallup Market Tour with Barb Agee 8:30 am: East Puyallup Market Tour with Barb Agee October 10, 2019 8:30 am – 4:30 pm Join Barb for an exploration of the East Puyallup Valley and discover a variety of farms and businesses! Pick up your favorite drink from Dancing Goats Espresso Bar by 8:30 am and we’ll load into our van. Our first stop will be Spooner Farms, for a tractor-pulled wagon tour, which will also include a short cooking class on seasonal produce, information about produce grown on the farm, plus shopping at their farm store. After a quick pop-in at Legendary Doughnuts, an expanding business started by local entrepreneur Shannon Patten in 2010, we’ll visit Sidhu Farm, a family farm raising berries to sell and make jams. Next stop is Chipping Twig Farm, which raises produce, herbs, hazelnuts, and has laying hens. Lunch is at Craft.19 Creperie where they use ingredients from local providers. After lunch, we’ll tour Dillanoc Coffee Roaster to learn about the entire roasting process. Finally, we’ll have a tasting at Cockrell Hard Ciders, an orchard farm that raises British and American heirloom apples used in their ciders! $95 per person 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 Craft.19 Creperie • Stops, talks, and tastes at Spooner Farms, Legendary Doughnuts, Sidhu Farm, Chipping Twig Farm Dillanoc Coffee Roaster, and Cockrell Hard Ciders. REGISTER ONLINE HERE	11	12	13
14	15 6:00 pm: Pranee's Basic Thai with Pranee Khruasanit Halvorsen 6:00 pm: Pranee's Basic Thai with Pranee Khruasanit Halvorsen October 15, 2019 6:00 pm – 8:30 pm It’s never been so easy to prepare Thai dishes in your own kitchen with an abundance of Thai ingredients within easy reach. Join Pranee as she demonstrates in her own easy-to-do style, how to make favorite Thai dishes that will soon be part of your cooking repertoire! You’ll get a chance to try your hand at Phad Thai, everyone’s favorite Thai-style stir-fried noodles with bean sprouts, tofu, prawns and chives. She’ll also be sharing her recipes for Tom Kha Gai, the famous Thai spicy-sweet-sour coconut chicken soup, and Phanang Neua, Phanang curry with beef. For dessert, she’ll make Kano Tuay, Thai coconut rice custard. With the right ingredients and Pranee’s instruction, you can cook Thai food at home! Complementary wine pairing. $65 REGISTER ONLINE HERE	16 6:00 pm: Easy Meals from the Pantry with Barb Agee 6:00 pm: Easy Meals from the Pantry with Barb Agee October 16, 2019 6:00 pm – 8:30 pm In this class, Barb will use a variety of Stonewall Kitchen products to demonstrate how easy it is to make delicious meals from the pantry, with the addition of just a few other ingredients! A Spicy Corn-Bacon Appetizer is made with Spicy Corn Relish, and Creamy Butternut Squash Black Bean Soup is made with Butternut Squash Pasta Sauce. Chicken, Pear and Blue Cheese Flatbread is made with Bourbon Pear- Onion Jam, Savory Cabbage Shrimp Salad is made with Mango Peach Jam, Orzo Salad with Dilly Beans is made with Lemon-Dill Dressing, and Key Lime Mini Tarts are created with Stonewall’s Lime Curd. Dinner’s from the pantry tonight! Complementary wine pairing. $60 REGISTER ONLINE HERE	17	18	19 6:00 pm: Iron Horse Brewery Dinner with Ross Chalstrom, Barb Agee and Leanne Willard 6:00 pm: Iron Horse Brewery Dinner with Ross Chalstrom, Barb Agee and Leanne Willard October 19, 2019 6:00 pm – 8:30 pm Located in Ellensburg, Iron Horse Brewery was started by Greg Parker, his dad Gary, and Greg’s good friend Ross. From day one, they’ve never been making beer to please the critics of the world, they’ve been making craft beer for people. They care about innovation, taking risks, and authenticity. You’re invited to spend a special evening at BSC as Ross Chalstrom shares what’s so special about this brewery and Barb and Leanne serve five of their beers with five delicious courses. The menu starts with Kale, Orange and Avocado Salad with Pecans and Pomegranate topped with Pale Ale and Baby Kale Creamy Pesto Dressing and paired with Send it Pale Ale. Creamy White Onion-Bay Leaf Soup with Raclette and Hazelnuts is perfect with Cand Hannon IPA, and Bacon and Beer Cheese Brussels Sprout Gratin stands up nicely to Great Gramps Imperial IPA. Iron Horse’s famous Irish Death accompanies dark and rich Short Ribs Braised in Beer served with Creamy Mashed Potatoes, and for dessert, a luscious Coffee-Caramel Swiss Roll is served alongside Mocha Death, with a hint of chocolate. Beer lovers take note! $85 per person. REGISTER ONLINE HERE	20
21	22 6:00 pm: Hands-On Sushi with Chef Toby Kim 6:00 pm: Hands-On Sushi with Chef Toby Kim October 22, 2019 6:00 pm – 8:30 pm Chef Toby graduated from the Seattle Culinary Academy, worked for many years at The Herbfarm Restaurant, and was also 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! The 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, the popular California roll, Temaki, vegetable hand roll, and tangy Sunomono, cucumber-shrimp salad. Complementary sake pairing. $65 REGISTER ONLINE HERE	23	24 6:00 pm: A Diwali Celebration with Mitra Mohandessi 6:00 pm: A Diwali Celebration with Mitra Mohandessi October 24, 2019 6:00 pm – 9:00 pm Diwali, the Hindu festival of lights, is India’s biggest and most important holiday of the year. Blessed by Lakshmi, the goddess of prosperity, celebrations go on for five days. Clay lamps filled with oil adorn every home, sweets and gifts are exchanged, families eat together and watch the fireworks as they make their own favorite savory and sweet foods. Join Mitra as she cooks some popular dishes, all fragrant with blends of aromatic spices, and colorful with lovely fall vegetables. Start with Punjabi Saag, spinach and mustard greens sautéed with garlic-ginger paste, Paneer Makhani, delectable dish of creamed tomatoes, cashews and almonds with chunks of paneer, Doi Maach, Bengali curry of fish with sultanas, cardamom, and yogurt served with bread, Gulab Jamun, a North Indian favorite sweet made of milk and flour dumplings in rose syrup. Complementary wine pairing. $65 REGISTER ONLINE HERE	25	26	27
28	29 6:00 pm: Cast Iron with Chef Rich Rau 6:00 pm: Cast Iron with Chef Rich Rau October 29, 2019 6:00 pm – 8:30 pm Chef Rich is back with his skillets, ready to demonstrate the versatility of this humble pan! In this class, he’ll show you how easy it is to make his famous Skillet Focaccia with Herbs and Parmesan. Learn to make Chicken Under a Brick with Pan Jus and Bubbling Bacon Butter Beans, both served with a green salad. Skillet Peach Cobbler served with vanilla ice cream is the dessert of choice as Rich discusses the history, care, keeping, and acquirement of beautiful black iron skillets! Complementary wine pairing. $65 REGISTER ONLINE HERE	30	31