Downlad Printable Calendar (.pdf file)
Tues, May 10, 6 - 8:30 pm
THE BEST OF INDIAN SUMMER
Todd Mueller, Executive Chef, Indian Summer Country Club
Todd Mueller, an executive chef, is brilliant with fusion style cooking as characterized by her entrees at the Indian Summer Country Club. Using Asian ingredients, the season's fresh produce and seafood, her combinations are worth bearing her signature of fine cuisine. She'll share her recipes for Singapore Prawns with Sake-Garlic Sauce, Thai Grilled Beef, and Sautéed Chicken Paillards with Vegetable Ribbon Pasta and a Lemon Caper Chèvre Butter Sauce.
Complementary Wine Pairing.
Class Fee: $40
Wed, May 11, 2 - 4:30 pm
SALMON SUPPER FOR ONE
Berniece Kilpatric, Instructor
Berniece's menu board this month offers light fare that makes the most of spring bounty. She'll start with a Green Olive Tapenade, followed with Poached Salmon with a Cucumber-Caper Sauce, a Wilted Six Greens Salad tossed with Champagne Vinegar Dressing, and Gingerbread topped with Blood Orange Crème Fraiche. Bernie's stories and homespun food sense will entertain you as much as the food. Complementary Wine Pairing.
Class Fee: $30
Thurs, May 12, 6 - 8:30 pm
EXECUTIVE CHEF CHARLES RAMSEYER
RAY'S BOATHOUSE RESTAURANT
Author and classically trained Swiss Chef Charles Ramseyer returns to Bayview with more treasures from his recent cookbook release. As entertaining as he is talented, personable Chef Charles will give you a memorable feast for your next barbecue. Attend this class and learn to prepare Grilled Wild King Salmon, Rustic Tuscan Bread Salad, Grilled Yakima Asparagus, Roasted Beet Salad, and Ray's Lemon Mousse.
Complementary Wine Pairing.
Class Fee: $60
Tues, May 17, 6 - 8:30 pm
THAI WORLD OF NOODLES
Pranee Khruasanit Halvorsen, Guest Chef
Explore the variety of Thai noodles (rice, vermicelli, egg, cellophane, and a homemade rice noodle) when Pranee prepares them in one-dish meals. She'll demonstrate how Thais are creative in cooking them in curry dishes, salads and desserts. Her refreshing menu is Kao Soy (rice vermicelli served with chicken and tofu in Chian Mai curry sauce), Bah Mee Heang (egg noodles with shrimp and asparagus), Yum Woon Sen (seafood salad with cellophane noodles), and Lab Mua Nang (sweet rice noodle with grated coconut).
Complementary Wine Pairing.
Class Fee: $45
Wed, May 18, 6 - 8:30 pm
SUMPTUOUS STRAWBERRY DESSERTS
Bernadette Zitelli-Wolbert, Instructor
Ralph's Classic Creations Bakery
When the red plump, juicy berries make their first appearance in stores, Northwesterners know sun and warm weather aren't too far behind. Bernie brightens the day with luscious pastries and sauces starring this colorful fruit with a Strawberry Devonshire Tart in a Pastry Shell, Three Strawberry Sauces (a hard sauce, a satin sauce, and a velvet sauce) for ice cream and cakes. She will also help students create their own individual Mini Strawberry Boston Cream Pie with Custard.
Hands-On Class. Limited Enrollment.
Class Fee: $35
Thurs, May 19, 6 - 8:30 pm
FRUITS & VEGETABLES -- MARKET FRESH FIBER
Pam Kramer, Registered Dietician & Certified Diabetic Counselor
Registered Dietician Pam (Davis) Kramer visits her hometown of Olympia to kick off a new Bayview School of Cooking series on “functional foods.” Functional foods provide health benefits beyond basic nutrition. In this class, Pam discusses the benefits of fiber in a smart diet. She offers delicious suggestions to incorporate into meals that will not only satisfy hungry appetites, but may also prevent disease. Students will sample a dynamite Firecracker Vegetable Roast served over Rice, refreshing Polynesian Fruit Salad, and crisp Spring Peas in Lettuce Cups.
Class Fee: $35
Fri, May 20, 6 - 8:30 pm
SALMON - GRILLED & SMOKED
Dean & Nancy Hebb, Instructors
The ubiquitous salmon is Pacific's seafood headliner that keeps the NW residents on continual pursuit for new cooking methods. Dean and Nancy take this catch to the outdoors for salmon grilling and smoking. Harbor side eating includes Grilled Salmon served with a Shitake-Green Onion Compote and unique tasty Compound Butters, plus seasonal vegtables to serve as sides. Dean also demonstrates a Rum-smoked Salmon and Smoked Pears over indirect charcoal heat for another “grate” option.
Complementary Wine Pairing.
Class Fee: $40
Mon, May 23, 6 - 8:30 pm
CUISINE OF THE PHILIPPINES
Ryle Gazeman, Instructor
Philippine cooking is a proverbial melting pot with culinary influences from Southeast Asia, Mexico, and Spain. Ryle shares dishes native of his mother's homeland by presenting three staples of Philippine cuisine: the egg roll, noodles, and coconut. He'll prepare authentic renditions of Shanghai Lumpia filled with Shrimp, Pork, and Vegetables, Panzit (an Asian noodle entrée), and a sweetened coconut shaved ice dessert with fruit, called Halo-Halo.
Complementary Wine Pairing.
Class Fee: $35
Tues, May 24, 6 - 8:30 pm
A SPRING GARDEN ON THE TABLE
Marisha Auerbach, Instructor
Literally…Marisha, an organic gardening expert, returns with a bouquet of edible spring flowers that are featured on the plate not in the centerpiece. She'll introduce May blooms and give some sensational recipes for them with the season's best cuttings. Students will savor Tulips stuffed with Goat Cheese, Sorrel Soup, Lilac Chicken and a Spring “Greens” Pate. Artful and appetizing, please do pick the flowers!
Complementary Wine Pairing.
Class Fee: $35
Wed, May 25, 6 - 8:30 pm
A MEXICAN FAVORITE - ENCHILADAS
Deborah Jackson-White
Enchiladas rival other Mexican favorites in popularity but Deborah discusses and demonstrates its versatility in this made from scratch Mexican meal. Using the freshest ingredients Deborah will fix both Cheese and Onion and Shredded Chicken Enchiladas served with Pinto Beans and Cojita Cheese topped with her own Homemade Salsa. Deborah's entertaining style will inspire you to recreate this festive menu for a Cinco De Mayo celebration a week later. Hang the piñata and chill the cervesa.
Complementary Beer Sampling.
Class Fee: $35
Thurs, May 26, 6 - 8:30 pm
KEY WEST CARIBBEAN
Courtney Pawloski, Instructor
After living in Key West, Courtney brought island cuisine to the mainland leaving the trade winds and steel drums behind. Her Caribbean menu will give you something to blow your conch shell about with homemade Jerk Spiced Pork in a Tamarind Sauce, Black Bean Salad with Citrus Sauce over Cous Cous, Grilled Sweet Potatoes, and Key Lime Mousse Touilles.
Complementary Wine Pairing.
Class Fee: $35
Tues, May 31, 6 - 8:30 pm
VARIATIONS WITH VEGETABLES
Leanne Willard, Instructor
The frozen mix medley of cauliflower, broccoli, and carrots has been replaced when Leanne dresses up farm fresh vegetables and creates some impressive side dishes to accompany grilled meats and poultry. Family members will be asking for second helpings after trying Caramelized Peppers, Spinach with Pine Nuts and Raisins, Spaghetti Squash with Brown Butter, Baked Fennel with Cambozola Cheese, Peas with Leeks and Mint and Cream.
Complementary Wine Pairing.
Class Fee: $35
