BAYVIEW SCHOOL OF COOKING Spring 2020 Brochure March, April and May

(360) 754-1448 | BayviewSchoolofCooking.com | 516 West 4th Ave Olympia Thursday, March 12th, 6-8:30 pm Tuesday, March 24th, 6-8:30 pm March Classes Celebrating the Irish with Caroline Willard The Versatile Cast-Iron Skillet We like to celebrate St. Patrick’s Day with corned with Chef Chef Rich Rau Thursday, March 5th, 6-8:30 pm beef and cabbage but what is the real cuisine Chef Rich knows you can cook up just about Mexican Favorites! of Ireland? Caroline shares a menu that reflects anything in a cast-iron skillet! Join him as he with Chef Henri Nol what might actually be served on the green isle. answers all your questions about this versatile Join Chef Henri Nol when he visits BSC to share She starts with an Irish Coastal Seafood pan and shows you how to make melty Hot a menu influenced by the Mexican flavors of his Chowder, popular in the towns of western Skillet Caprese Dip with Toasted Crostini, a childhood. Learn how easy it is to make vibrant Ireland. Hazelnut, Beet, and Cashel Blue Savory Dutch Baby with Sautéed Kale, Bacon Posole Verde with Chicken, crisp and golden Salad is a favorite around inland Cashel, and and Aged Cheddar, One-Skillet Steak and Potato Flautas, and tender Chile Rellenos Traditional Irish Lamb Stew and Irish Spring Vegetables with Spicy Mustard, and with Queso with zesty Homemade Salsa. Brown Bread are historical fare. Although for dessert, Peach and Berry Galette with Ice If you love Mexican food, this class is for you! Banoffee Pie is English in origin, the Irish Cream. Chef Rich will also speak about the care, Complementary beer pairing. $65 have enthusiastically adopted this delicious cleaning, and storage of this mighty pan. dessert. Complementary beer pairing. $65 Complementary wine pairing. $65 Tuesday, March 10th, 6-8:30 pm More from the Pressure Cooker Wednesday, March 18th, 6-8:30 pm Wednesday, March 25th, 6-8:30 pm and Instant Pot with Chef Toby Kim Easy Thai Noodles French-Asian Fusion Cooking with Pranee Khruasanit Halvorsen with Isabelle Chang Instant pots and pressure cookers have grown in popularity and it’s no secret why! They are a With a menu of all-new recipes, Pranee New to BSC, Isabelle has a bachelor’s wonderful time saver in the kitchen and Chef presents four noodle dishes that are easy to degree in hospitality management and was Toby has the recipes you’ll want to make again make at home! You’ll discover her Kua Gai, trained in the kitchen of a fine dining restaurant and again. Learn to make his amazing 30-Minute stir-fried fresh rice noodles with chicken and where she also worked as a sommelier for two Pressure Cooker Pho Ga, and his savory Chicken, egg served over lettuce, Mama Moo Namtok, years. Her specialty is artfully combining the Lentil, and Bacon Stew with Carrots. His Porcini spicy Thai ramen noodles with pork and Thai culinary traditions of France and Asian countries. Risotto with Peas for the Pressure Cooker is so herb salad, Guay Tiew Sukhothai, rice stick Taste her Moules Marinières, mussels in white easy it’s hard to believe, and his Soy Sauce Pork noodle soup with pork, green beans, and wine made special with a touch of ginger and with Star Anise served with rice tastes like you’ve cilantro, and Mee Kathi, rice vermicelli with lemongrass, Coq au Vin, a traditional French dish been cooking for hours! Toby will be using and prawns, tofu, bean sprouts, chives, coconut of chicken braised with wine, lardons, and demonstrating both pressure cookers and milk, and soybean sauce. Let Pranee show you mushrooms, served with Chinese Five-Spice instant pots in this class. how easy it is to cook Thai in your own kitchen! Potatoes and her own take on Crêpes Suzette, Complementary wine pairing. $65 Complementary wine pairing. $65 featuring an orange brandy glaze. Complementary wine pairing $65 Thursday, March 19th, 6-8:30 pm Creamy Soups without the Cream! Monday, March 30th, 6-8:30 pm with Krissie Lee, natural food chef The Recipe for Spring Entertaining with Irene Schade and Julie Murray New to BSC, Chef Krissie studied at The Natural BSC REGISTRATION Gourmet Institute, worked as a private chef the The charming mother-daughter duo, Irene and past 8 years, owned a successful juice bar in Julie, present a menu that is perfect for all your POLICIES Austin, Texas, and has cooked for the Obamas, spring entertaining! As is their custom, they Bill Gates, and several professional athletes. begin with a surprise Amuse Bouche, Payments. Payment is required at the time of registration. Payment may be made online or Join her as she teaches you how to make rich, a little taste of what’s to come. A verdant (M-F; 9am-3pm) by phone (360) 754-1448 or creamy, and flavorful soups, all made without Creamy Spring Vegetable Soup is in person at: Stormans, Inc. 1932 4th Ave E, cream! Taste her Roasted Cauliflower Soup with followed by an imaginative and colorful Olympia, WA 98506 Hazelnuts and Crispy Kale, Spring Pea-Basil Walnut-Kale-Radicchio Caesar Salad. The Soup, Tomato Soup with Parmesan Crisps, and hearty main dish is Roasted Tri-Tip with Green Class Location. Classes take place at the served with Bayview School of Cooking demonstration Thai Curried Butternut Squash Soup. Yes, food Onion Relish Potato-Brie Bird’s kitchen on the second floor mezzanine of this good is healthy for you too! Nests, and the festive dessert is a Butterscotch Bayview Thriftway located downtown at: Complementary wine pairing. $65 Tart with a Rye Crust. This menu is the recipe 516 West 4th Ave Olympia, WA 98502 for success this spring! Saturday, March 21st, 6-8:30 pm Complementary wine pairing. $65 Menus. Unless the event is noted as a “dinner”, Georgetown Brewing Co. standard class portions are intended to be Spring Equinox Dinner sample-sized, not full servings. Menu choices are sometimes subject to change due to with Keith Carpenter, Georgetown Brewing unforseen circumstances. Co. Representative along with Barb Agee and Leanne Willard, your chefs for the evening Bring Your ID. Some of our classes feature Roger Bialous and Manny Chao founded food with a sample of wine or beer pairing to assist you with selections for your own Seattle’s Georgetown Brewing Company in entertaining. Servings are meant to be samples 2002 and today they are the largest only and are restricted by law. Additional independent brewery in WA State! Join Keith beverages are available for purchase during as he tells you about their journey producing class. Verification of age may be required for fabulous beer. Start with Seared Scallops with beverage service. Asparagus and Chili-Lime Cream Sauce paired with Roger’s Pilsner, and Creamy Radish Soup Cancellations. If BSC cancels a class for any topped with Radish Sprouts matched with STAY CONNECTED WITH BSC reason you will be contacted by phone and Manny’s Pale Ale. Georgetown’s Bodhizafa is receive a full refund. If you cancel a class, wonderful with please notify us at least four days in advance Warm Romaine Salad with REGISTER ONLINE AT: Mandarin-Fresh Dill Dressing, while Lucille India for a full refund. Cancellations of less than four BayviewSchoolofCooking.com days will be given 50% credit toward another Pale Ale is the perfect accompaniment for Mojo

class. No credit given without pre-cancellation. Flat Iron Steak with Rice and Pan-Roasted Baby Phone: (360) 754-1448 However, a reservation is transferable to Artichokes. Their 9 LB Porter is spot on with a another attendee. luscious Salted Chocolate-Coffee-Caramel Tart Facebook.com/BayviewSchoolofCooking for dessert! $90 per person BayviewSchoolofCookingBlog.wordpress STAY CONNECTED WITH BSC

REGISTER ONLINE AT: BayviewSchoolofCooking.com

Phone: (360) 754-1448 Facebook.com/BayviewSchoolofCooking BayviewSchoolofCookingBlog.wordpress

Thursday, April 16th, 6-8:30 pm Thursday, April 23rd, 8 am-5 pm Salads for a NW Spring Bob’s Red Mill Tour with Leanne Willard April Classes with Lee Ann Ufford Join Leanne as we head down to the Portland Thursday, April 2nd, 6-8:30 pm Spring’s a welcome change from chilly days and area for a tour of Bob’s Red Mill World MaryKate’s Spring Brunch winter veggies but our Northwest spring isn’t Headquarters. After picking up your favorite with MaryKate Perry, MaryCake Blog warm enough for abundant local produce. drink from Dancing Goats Espresso Bar by 8am, Spring is the time for brunches--celebrating Salads can still bring bright, exciting flavors to we’ll all load into our van. On the way down, Easter, Mother’s Day, graduations, and more! any time of the year and Lee Ann is here with we’ll stop in at The Chandelier Bakery in MaryKate has a menu that’s different and fun a selection that bridges the seasons. A classic Vancouver, located inside the historic Padden for all your special occasions! Taste her fresh Mandarin Orange and Almond Salad features House. We’ll then visit Olympia Provisions Orange, Radish, and Mint Salad with Feta, crisp greens and pantry staples, and fruit is the Charcuterie in Portland for more tastes and a and hearty Cypriot Grain Salad with Capers focus in the Apple and Provolone Salad, a burst short talk. We’ll have an hour tour at Bob’s Red and Currants. The buffet will also include Goat of flavor from simple ingredients that comes Mill, have lunch at their restaurant and bakery, Cheese and Herb Quiche with a together in a snap! Even kale can move into and have time to shop in their very well-stocked Lemon-Scented Pastry Crust, and Fresh Orange spring when it meets fruit, cheese, and a lively store. $120 per person Cake with Lime Icing, festooned with flowers. vinaigrette in Kale Salad with Figs and Bleu All participants must be 21 years of age and Your libation is a Cheese. The warmth of Spain comes to mind Fresh Grapefruit, Orange and tasting fees are included in the price of tour. Lime Mocktail with Grenadine. with Roasted Pepper and Manchego Salad, Complementary Prosecco pairing. $65 a great do-ahead entrée dish with Spanish This day package includes: cheese, almonds, olives, and sherry vinegar. • Morning travel beverage Lee Ann’s Ciao Salad is a platter of couscous, Wednesday, April 8th, 6-8:30 pm • Round trip transportation from Bayview smoked salmon or chicken, veggies and Suppertime in Louisiana • Lunch at Bob’s Red Mill Restaurant and Bakery with Chef Frank Magana, executive chef, crunchies with a buttermilk-pesto dressing. 3 Magnets Brewpub You’ll feel like you’re tasting summer before it • Stops, talks, tastes, tours, and shopping at arrives! Complementary wine pairing. $65 The Chandelier Bakery, Olympia Provisions Take a culinary journey down to Louisiana with Charcuterie, and Bob’s Red Mill World Chef Frank as he presents a menu of traditional Saturday, April 18th, 6-8:30 pm Headquarters foods from the Bayou state. You’ll enjoy learning Benson Winery Dinner how to make tender Braised Collard Greens with Jared McGuffin, Benson Winemaker Wednesday, April 29th, 6-8:30pm with Ham Hocks, smoky Sausage and Cheese & Barb Agee and Leanne Willard, A Taste for Herbs Grits, his fabulous rendition of Jambalaya, with your chefs for the evening with Sue Goetz, author of A Taste for Herbs chicken, shrimp, and andouille sausage, and Leanne Willard, BSC Director for dessert, the iconic Bananas Foster. No trip Benson Winery’s Mediterranean-inspired

planned to visit the South? We’ll see you in estate winery overlooks Lake Chelan, one of Think of this book as your herb-seasoning class! Complementary beer pairing. $65 Washington’s newest wine-growing regions. master class, filled with simple secrets for Their warm, south-facing slope vineyard capturing the power of flavor from your herb Thursday, April 9th, 6-8:30 pm produces premium-quality wines and they only garden. Let dedicated herb lover and author The Dynamic World of Fusion Cuisine produce wines made from their own grapes! Sue demonstrate how to make her herb mixes with Isabelle Chang Join Benson winemaker, Jared as he tells you while Leanne will present dishes that you can all about the winery and their wines while Barb use them in. Taste Herb-Infused Soft Cheese New to BSC, Isabelle obtained a bachelor’s and Leanne match five wines with five amazing and Butter with Crusty Bread, Green Salad degree in hospitality management and was dishes! The menu begins with Spring Pea and with Herb-Infused Vinaigrette, Mini Chicken trained in the kitchen of a fine dining restaurant Edamame Soup with Grilled Cheese Croutons Skewers with Herbed Lime Rub, and Mini Beef where she also worked as a sommelier for over paired with Curious (white blend), and Leeks Skewers with the Rosemary Smoked Salt, both 2 years. Her specialty is artfully combining the Vinaigrette with Fried Eggs and Smoked served with Lavender Honey Carrots. As culinary traditions of France and Asian coun- Prosciutto, perfect with Benson’s Chardonnay. accompaniments, try Cucumber-Lime-Mint tries. In this class, she’ll introduce you to an A bright Caesar Salad with Juicy Meatballs and Infused Water, and Prosecco with Citrus-Herb , full of shrimp, fish, Asian-Style Bouillabaisse Cherry Tomatoes is just right with Rhythm (red Syrup. Just in time for spring! and mussels. She’ll also show you how to make blend), and the Benson Syrah is divine with a Complementary cocktail pairing. $65 a , Chicken Roulade Stuffed with Sticky Rice Lamb Ragout with Olive and Peppers served served with and spring Beurre Blanc Sauce with Israeli Couscous. Benson’s Ruby Port to Thursday, April 30th, 6-8:30pm greens. For dessert, treat yourself to a accompany a Sour Cherry Tart, the best finish A Salmon Story Matcha Mousse Cake, a seamless to a wonderful evening! with Chef Henri Nol, former executive blending of food traditions. $90 per person chef Chelsea Oyster Bar, Olympia Complementary wine pairing. $65 Chef Henri returns to BSC to demonstrate how Monday, April 20th, 6-8:30 pm Wednesday, April 15th, 6-8:30 pm to break down a whole salmon and create three More of Xinh’s Pacific Coastal Flavors Korean Street Food with Chef Toby Kim fantastic dishes with it. He’ll be making a Salm- with Chef Xinh Dwelley on en Croute, delicately seasoned fish wrapped Street food in South Korea has traditionally Anticipated for years, Xinh has finally published in crisp golden pastry, a vibrant Salmon Tartare been a part of their popular culture. Chef Toby her own cookbook! Xinh’s Pacific Coastal full of bright flavors, andSalmon in Creamy shares Flavors is a beautiful, colorful collection of all Garlic Sauce served with fresh spring greens. his heritage and takes you on an imaginary tour her beloved recipes and BSC is celebrating with He’ll also answer all your questions about how through the streets of Seoul as he teaches you a book signing and a class where you’ll be able to handle our well-loved local fish! to make Dak-Kalguksu, chicken-hand cut to taste selected dishes from the book! Join her Complementary wine pairing. $65 noodle soup, Mayak Kimbap, an addictive as she shares her Angels on Horseback, small Korean sushi with mustard dipping sauce, BSC ICON KEY plump oysters wrapped in glazed bacon, Tahini Dakgangjeong, Korean street cup chicken, and and Basil Green Salad, Xinh’s Chicken Yellow Tteokbokki, a quick and easy rice cake in spicy Curry served with jasmine rice, and Manila Hands-On Class sauce. Taste this exciting food experience! Clams with Black Bean-Hoisin Sauce served Complementary beer pairing. $65 with French bread. You won’t want to miss Guest Chef or Author This spring BSC is proudly this opportunity to purchase her cookbook featuring delicious wines and enjoy her amazing food and from Benson Vineyards sparkling personality! BSC Field Trip Estate Winery Complementary wine pairing. $65

Thursday, May 14th, 6-8:30 pm Thursday, May 21st, 7:45 am-5 pm May Classes A Spring Evening in Vietnam Port Townsend Day Tour with Terry Vanderpham with Barb Agee and Leanne Willard Wednesday, May 4th, 6-8:30 pm Terry returns to BSC to share a wonderful Join Barb and Leanne as we visit Port Townsend Hands-On Macarons with Amy Peters, Vietnamese dinner menu that you’ll want to to explore their vibrant food and drink pastry chef, and Bayview Bakery Manager make at home! Bò bía are Vietnamese jicama culture. After picking up your favorite drink from rolls with Chinese sausage, egg, and Thai basil, Dancing Goats Espresso Bar by 8:00 am, we’ll They’re all the rage—those brightly colored a satisfying appetizer to start the evening. all load into our van. The adventure begins at sandwich cookies that are outrageously Thịt bò lúc lắc, or “shaking beef,” is seared The Spice and Tea Exchange of Port Townsend, delicious and outrageously expensive. We’re marinated beef tenderloin served atop a and The Lively Olive Tasting Bar, and a stop into talking about the macaron; a sweet watercress salad with pickled onions, tomatoes, Getables, a fun gourmet provisions store. We’ll meringue-based French confection made and jasmine rice, a unique main dish that’s as have a family-style lunch at the Silver Water Café with egg white, flavorings, sugar, and ground beautiful as it’s delicious, and Chè chuối is a and then head off to the Finnriver Farm and almond. Why not let pastry chef Amy give you creamy Vietnamese banana and tapioca Cidery for a tour, tasting and shopping. step-by-step instructions so you can confidently pudding, the perfect ending to a perfect $120 per person color and flavor them any way you like? During evening! Complementary wine pairing. $65 class you’ll be creating Lemon, Raspberry, All participants must be 21 years of age and , each with their own tasting fees are included in the price of tour. and Hazelnut Macarons Saturday, May 16th, 6-8:30 pm delicious filling, but she’ll give you many other This day package includes: ideas for inventing your own combinations. Take Rose’ and Small Plates Dinner Party home the cookies you don’t eat in class! with Barb Agee and Leanne Willard, • Morning Travel Beverage Served with tea or coffee. $65 your chefs for the evening • Round Trip Transportation from Bayview Spend a delightful evening with Barb and • Lunch at Silver Water Cafe Thursday, May 7th, 6-8:30 pm Leanne as they share some of their favorite rose’ • Stops, talks, tastes, tours, and shopping at selections and you taste small plates that are Mitra’s Mother’s Day Brunch The Spice and Tea Exchange, The Lively perfectly paired with each. Barb and Leanne will with Mitra Mohandessi Olive Tasting Bar, Getables, and Finnriver feature a full dinner menu of “bites” beginning Join Mitra as she presents a delightful Mother’s Farm and Cidery with matched with Fabre En Day brunch menu that reflects her Middle Spring Risotto Provence Rose’ (France). Then it’s Eastern and Mediterranean heritage. Say Fresh Corn Wednesday, May 27th, 6-8:30 pm Galette with Zucchini, Thyme, and Goat Cheese “cheers” with a cup of Egyptian Licorice Tea, served with Kind Stranger Rose’ (Washington), Grilling Skills with Chef Rich Rau made with steeped licorice bark and honey. and a vibrant Beet Hummus with Flatbread Begin the celebration with Moroccan Brush up on your grilling skills as Chef Rich alongside Campuget Rose’ (France). Gourmet Chakchouka, sautéed peppers, tomatoes, demonstrates how you can cook up an entire are spices and baked eggs served with flatbread, “Pigs in a Blanket” with Peppered Pastry dinner menu from start to finish on the grill! He’ll perfect with Villa Wolf Rose’ (Germany), and and Haloumotes, Greek savory cheese and begin with a Grilled Shrimp Caesar Salad with Spicy Miso-Glazed Chicken Wings are mint muffins.Qidreh , is an Israeli oven-baked Toasty Croutons, and then grill up Marinated enhanced by Sorin Rose’ (France). Finally, chicken dish with sweet, spiced rice, and Atayef Steak Kabob with Herbed Horseradish Cream Fantinel Sparkling Rose’ (Italy) is the ideal bil ashta, are Lebanese pancakes with walnuts, served with potatoes and Charred Radicchio accompaniment for mascarpone and rosewater syrup topped with Strawberries with Whipped with Bacon and Sweet Balsamic Glaze. Dessert pistachios, that can be enjoyed as a breakfast or Mascarpone and Dark Chocolate Ganache is a tropical treat, Sizzling Grilled Pineapple with . Share in dessert! Make mom’s celebration special on Effie’s Chocolate Cracker Biscuits Rum Reduction Sauce, served with ice cream. Leanne and Barb’s excitement about rose’ and this year! Summer is almost here! learn why it’s popularity is on the rise. Complementary Prosecco pairing. $65 Complementary wine pairing. $65 A perfect gift for mom! $90 per person

Wednesday, May 13th, 6-8:30 pm Thursday, May 28th, 6-8:30 pm Tuesday, May 19th, 6-8:30 pm Nancy Leson’s Thai Flavor Explosion Hawaiian Local Eats with Pranee Khruasanit Halvorsen Hands-On Bread Making with Chef Toby Kim with Nancy Leson, Food for Thought co-host Pranee is welcoming spring with exciting and Having grown up in Hawaii, Chef Toby knows on KNKX cooking instructor, former Seattle refreshing tastes. Get ready for an explosion what the locals like to eat. If we can’t be in Times restaurant critic and food columnist of Thai flavor in her menu of traditional dishes! Hawaii, let’s eat like we’re there! He’ll Nancy Leson, KNKX food commentator, visits Learn to make her Kiew Tod or Crab demonstrate how to make the famous Loco BSC again to offer hands-on instruction on Rangoon, crab and cream cheese-filled wontons Moco, a seasoned and juicy hamburger steak, bread making. In her own, inimitable style, she’ll with plum sauce, Rama Rong Song, chicken fried egg and brown gravy over rice, Baked demo a No-Knead Boule, a round loaf of crusty and sautéed water spinach with peanut sauce Sushi, layered rice and krab salad with seaweed bread, and the easy, overnight steps needed served over steamed jasmine rice, Phad Thai seasoning served with sesame nori, Hawaiian to mix, shape, and bake it. Then, you’ll get to Woon Sen, phad Thai shrimp with cellophane Somen Salad with soy-sesame dressing, popular prep the dough, shape, boil and seed your own noodles, bean sprouts and garlic chives, Pla Lui for potlucks, and Hawaiian-Style Boiled Peanuts, Bagels, as well as roll out and bake your own Suan, fried salmon with fresh kaffir lime leaves, for the pressure cooker. It may not be sunny Flatbread. You’ll take home the bread you don’t lemongrass, cashews and a delicious sauce, and outside, but it will be inside the BSC kitchen! eat in class and be able to make fresh bread in everyone’s favorite, Kao Neow Mamuang, sticky Complementary beer pairing. $65 your own kitchen! rice and mango. Complementary wine pairing. $65 Complementary wine pairing. $65

Stay tuned for REGISTER FOR CLASSES ONLINE: Bayview’s upcoming BayviewSchoolofCooking.com Livin’ on the Wedge Cheese Festival or visit OlyThriftway.com for details! Or call: (360) 754-1448 M-F 9-3 pm

This spring BSC is featuring wines from Benson Vineyards Estate Winery. Learn more at BensonVineyards.com