BSC Calendar
Events in January 2020
- FREE In the Kitchen: Local Fish, Local Roots
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FREE In the Kitchen: Local Fish, Local Roots
Fish and slaws just seem to go together! Christine is all about local as she shares her recipes for an easy and elegant weeknight dinner. You’ll try her flavorful Poached Provençal Rockfish served with a seasonal Fennel, Apple and Celery Slaw, but you’ll also take home recipes for her Lemon-Pepper Panko-Crusted Rockfish, and Blackened Red and Green Cabbage Slaw. What to have for dinner solved!
NO REGISTRATION REQUIREDFREE In the Kitchen: Local Fish, Local Roots–
FREE In the Kitchen: Local Fish, Local Roots
Fish and slaws just seem to go together! Christine is all about local as she shares her recipes for an easy and elegant weeknight dinner. You’ll try her flavorful Poached Provençal Rockfish served with a seasonal Fennel, Apple and Celery Slaw, but you’ll also take home recipes for her Lemon-Pepper Panko-Crusted Rockfish, and Blackened Red and Green Cabbage Slaw. What to have for dinner solved!
NO REGISTRATION REQUIRED - Hands-On Vietnamese Rice Paper Rolls with Terry Vanderpham
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Hands-On Vietnamese Rice Paper Rolls with Terry Vanderpham
New to BSC, Terry loves food’s ability to bring people together and open their eyes to new cultures and flavors. Her mother opened one of the first Vietnamese restaurants in Seattle and passed on her love of cooking to Terry. In this class, she’ll teach you how to make three kinds of rice paper rolls, including, Spring Rolls with Pork Belly and Prawns with a Hoisin-Peanut Sauce, Braised Pork Belly with Eggs rolled with Dua Gia (pickled bean sprouts), and Grilled Salmon, Green Onions, and Peanut Rolls with Pineapple-Fish Sauce Dipping Sauce.
Learn the secrets to rolling the perfect roll! Complementary wine pairing. $65
REGISTER ONLINE HERE - Hands-On Knife Skills with Chef Toby Kim
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Hands-On Knife Skills with Chef Toby Kim
One of the best ways to improve your cooking is to sharpen your knife skills, it will make you more efficient and help save you time in the kitchen. Chef Toby will cover knife basics, and you’ll learn how to slice, dice, julienne, and chiffonade. He’ll also offer instruction on various ways to handle garlic, chopping an onion, and how to cut up a whole chicken. The majority of class will be dedicated to hands-on knife instruction and then your cut vegetables will be used to make a Vietnamese Noodle Salad with Nuoc Cham Dressing! If you have a favorite chef’s knife, please bring it to class. Complementary beer pairing. $65
REGISTER ONLINE HERE