| MonMonday | TueTuesday | WedWednesday | ThuThursday | FriFriday | SatSaturday | SunSunday |
|---|---|---|---|---|---|---|
| October 28, 2019 | October 29, 20196:00 pm: Cast Iron with Chef Rich Rau6:00 pm: Cast Iron with Chef Rich Rau6:00 pm: Cast Iron with Chef Rich RauOctober 29, 2019 – 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 |
October 30, 2019 | October 31, 2019 | November 1, 2019 | November 2, 20199:00 am: Turkey Time! with Irene Schade | Ages 5-89:00 am: Turkey Time! with Irene Schade | Ages 5-89:00 am: Turkey Time! with Irene Schade | Ages 5-8November 2, 2019 – 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 1:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-131:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-131:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-13November 2, 2019 – 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 |
November 3, 20199:00 am: Turkey Time! with Irene Schade | Ages 5-89:00 am: Turkey Time! with Irene Schade | Ages 5-89:00 am: Turkey Time! with Irene Schade | Ages 5-8November 3, 2019 – 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 1:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-131:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-131:00 pm: The Day After Thanksgiving with Irene Schade | Ages 9-13November 3, 2019 – 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 |
November 4, 20196:00 pm: Anticipating the Holidays with Xinh6:00 pm: Anticipating the Holidays with Xinh6:00 pm: Anticipating the Holidays with XinhNovember 4, 2019 – 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 |
November 5, 2019 | November 6, 20196:00 pm: Hands-On Pizza with Pizzeria La Gitana with Marian Licxandru6:00 pm: Hands-On Pizza with Pizzeria La Gitana with Marian Licxandru6:00 pm: Hands-On Pizza with Pizzeria La Gitana with Marian LicxandruNovember 6, 2019 – 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 |
November 7, 20199:00 am: FREE In the Kitchen: New Traditions9:00 am: FREE In the Kitchen: New Traditions9:00 am: FREE In the Kitchen: New TraditionsNovember 7, 2019 – 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. |
November 8, 2019 | November 9, 2019 | November 10, 2019 |
| 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 |
November 18, 20196:00 pm: Hands-On Southeast Asian Dumplings with Pranee Khruasanit Halvorsen6:00 pm: Hands-On Southeast Asian Dumplings with Pranee Khruasanit Halvorsen6:00 pm: Hands-On Southeast Asian Dumplings with Pranee Khruasanit HalvorsenNovember 18, 2019 – 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 |
November 19, 20196:00 pm: A Marie Bed and Breakfast Holiday Brunch Menu with Chef James Simmons6:00 pm: A Marie Bed and Breakfast Holiday Brunch Menu with Chef James Simmons6:00 pm: A Marie Bed and Breakfast Holiday Brunch Menu with Chef James SimmonsNovember 19, 2019 – 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 |
November 20, 20196:00 pm: Espresso Magic with Barb Agee6:00 pm: Espresso Magic with Barb Agee6:00 pm: Espresso Magic with Barb AgeeNovember 20, 2019 – 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 |
November 21, 2019 | November 22, 2019 | November 23, 2019 | November 24, 2019 |
| November 25, 2019 | November 26, 2019 | November 27, 2019 | November 28, 2019 | November 29, 2019 | November 30, 2019 | December 1, 2019 |