BSC Calendar
| MonMonday | TueTuesday | WedWednesday | ThuThursday | FriFriday | SatSaturday | SunSunday |
|---|---|---|---|---|---|---|
| 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, 20196:00 pm: Powers Winery Dinner with Chris Arsers, Barb Agee and Leanne Willard6:00 pm: Powers Winery Dinner with Chris Arsers, Barb Agee and Leanne Willard6:00 pm: Powers Winery Dinner with Chris Arsers, Barb Agee and Leanne WillardNovember 16, 2019 – Badger Mountain Vineyard (and Powers Winery), founded by Bill Powers in 1982, is the first wine grape vineyard to be USDA Certified Organic in Washington State and earned certification in 1990. Spend a delightful evening with Chris Arsers, Powers wine representative, as he talks about this lovely organic wine, and as Barb and Leanne pair five varietals with an amazing 5-course dinner! We’ll start with Viognier-Steamed Clams with Bacon and Parsnips accompanied by Powers Viognier, and Butternut Squash, Swiss Chard and Apple Risotto served with Powers Chardonnay. Roasted Ratatouille Salad with Balsamic Reduction is perfect with the spunky Spectrum Red Blend, while Meat Loaf with Red Wine Glaze, served with creamy Cauliflower and Potato Puree is magical with Powers Malbec. For dessert, Chocolate-Red Wine Cake served with whipped cream is teamed with Powers Cabernet Sauvignon. This is a not-to-be-missed event for wine lovers! $85 per person REGISTER ONLINE HERE |
November 17, 2019 |