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
- Anticipating the Holidays with Xinh
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Anticipating the Holidays with Xinh
We love it when Xinh visits us at BSC! She’s already thinking about the holidays and is ready to demonstrate how to make some of her favorites while entertaining you with her warm and witty personality. Start with Coconut-Fried Mussel Lollipops atop a Green Salad with Tahini Dressing, Xinh’s riff on coconut prawns. Her mellow and creamy Oyster Stew served with French bread is famous for good reason! Prawns in Tamarind Sauce served over rice noodles was a popular dish at her Shelton restaurant that you’ll want to make at home. You won’t want to miss this opportunity to see this local legend in action! Complementary wine pairing. $65
REGISTER ONLINE HERE
- FREE In the Kitchen: New Traditions
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FREE In the Kitchen: New Traditions
With Christine Ciancetta FREE Monthly Event 9-10:30am & 1-2:30pm* *repeat of morning session No registration or fee required
It’s the season of traditions so why not make some new ones? Try Christine’s Roasted Golden Beet, Fennel and Citrus Salad and you’ll want to make it often in the coming months. Herbed Wild Rice Stuffed Delicata Squash with toasted seeds and dried cranberries is another dish you’re going to love! Take home recipes for Honey-Ginger Roasted Seasonal Vegetables and Triple Mushroom Stuffing.
- Fall Vegetables for the Holiday Table with Leanne Willard
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Fall Vegetables for the Holiday Table with Leanne Willard
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
- Dungeness Crab with Chelsea Farms! with Chef Henri Nol
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Dungeness Crab with Chelsea Farms! with Chef Henri Nol
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
- A Marie Bed and Breakfast Holiday Brunch Menu with Chef James Simmons
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A Marie Bed and Breakfast Holiday Brunch Menu with Chef James Simmons
New instructor Chef James makes the scrumptious breakfasts at the beautiful and historic Marie Bed and Breakfast up on Olympia’s west side. Join him when he visits BSC to share a holiday brunch menu you’ll want to make this season! His line-up includes Fig Crostini, Winter Fennel-Pomegranate Salad with prosciutto, candied pecans, and citrus berry vinaigrette, Kentucky Hot Browns, with roasted turkey, applewood-smoked bacon, and white cheddar Mornay sauce, and Holiday Frittata, with pumpkin- spiced sausage, roasted sweet potato, caramelized onion, and goat cheese. He’ll pair his festive menu with Mini Smoked Whiskey Cocktails, using fruitwoods, fresh juices, and holiday herbs. Complementary mini cocktail pairing. $65
REGISTER ONLINE HERE
- Espresso Magic with Barb Agee
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Espresso Magic with Barb Agee
National Espresso Day is on November 23rd and Barb is celebrating with dishes that highlight this delightful flavor! Learn to make her Savory Espresso Parmesan Pumpkin Biscuits with Spicy Espresso Butter, and Mushroom and Bacon Green Salad with Espresso Vinaigrette. Also on the menu are Roasted Cauliflower with Espresso-Whiskey Sauce, Espresso Risotto with Capers, Black Bean Salsa with Espresso, and Espresso Spice-Rubbed Pork Tenderloin. Experience the magic of espresso! Complementary wine pairing. $60
REGISTER ONLINE HERE