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
- Hands-On Pizza with Pizzeria La Gitana with Marian Licxandru
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Hands-On Pizza with Pizzeria La Gitana with Marian Licxandru
New to BSC, Chef Marian is at the helm of the successful Pizzeria La Gitana in downtown Olympia (and in Yelm). They make thin crust pizzas topped with the highest quality ingredients, blended together into a successful whole. He’ll teach you how to make delicious pizza at home—albeit without a wood-fired oven, with step-by-step instruction. With dough that he brings with him, the class will make the Paradiso, with pesto sauce, mozzarella, chicken, garlic and chopped tomatoes, the Blu & Cipolla, with sausage, blue cheese, and onions, and the Prosciutto-Arugula, with tomato sauce, mozzarella, prosciutto, and arugula. Take home the Pizza Dough that you make in class to make your own combination pizza! Complementary wine pairing. $65
REGISTER ONLINE HERE
- Hands-On Pie for the Holidays with Beth Storey
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Hands-On Pie for the Holidays with Beth Storey
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
- Hands-On Southeast Asian Dumplings with Pranee Khruasanit Halvorsen
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Hands-On Southeast Asian Dumplings with Pranee Khruasanit Halvorsen
Join Pranee as she demonstrates how to prepare Asian dumplings with ease. She’ll offer lots of tips and techniques to demystify dumpling preparation and folding. You’ll learn how to make basic dumpling dough and use premade tofu skin and wonton skins. In class you’ll be making Steamed Tofu Skin Roll, steamed chicken, sausage and bamboo shoots wrapped in tofu skin, Guotie aka Pot Sticker, Chinese fried pork and cabbage dumpling, Khanom Jeap Goong Tom, Thai Siu Mai open-faced shrimp dumpling, Khana Namman Hoi, Chinese broccoli with oyster sauce, Bua Loi Nga Dam Nam King, glutinous rice balls with sweet black sesame filling in ginger broth. We’ll also prepare three different dipping sauces: Soy- Ginger Sauce, Chili Oil and Black Vinegar Dipping Sauce. Each dumpling will be paired with various teas to celebrate this old Asian tradition. Complementary wine pairing. $65
REGISTER ONLINE HERE