| NOVEMBER | DECEMBER | JANUARY | FEBRUARY |
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Tues, January 4, 8:00 am – 10:00 am
Thurs, January 6, 8:00 am – 10:00 am
COFFEE WITH BERNIE
Stop by and meet Berniece Kilpatric in the Bayview School of Cooking – second floor dining room. An almost “80-year-young” cook whose energy and joie de vie is awe-inspiring, Berniece worked for the Kaiser Foundation promoting senior nutrition. Living single for many years, Bernie has adapted a senior lifestyle with service for one without compromising delicious home cooked meals. She’ll share how she: cooks for one…manages a food budget…creatively uses kitchen tools…keeps her menus/food items from going stale...maintains a healthy diet.
Complementary Coffee from Bayview.
No Fee
Mon, January 10, 6 - 8:30 pm
Tues, January 11
2 - 4:30 pm; 6 - 8:30 pm
LOW CAL CUISINE
Chef John Edwards, Instructor
Never say “diet” when Chef John presents his five course dinner for the weight-conscious calorie counters. For less than 750 calories, you can eat well without compromising your New Year’s resolution to shed some holiday overindulgence. Chef John satisfies the guilt-free gourmet with Seared Scallops in a Beet Vinaigrette, Warm Cabbage, Bacon Salad, Shiitake Mushroom Consommé with Bok Choy, Roasted Pork Loin with Honey Mustard Sauce and Wild Rice Succotash and yes, a dessert too, Chocolate Crêpes with Raspberry Sauce.
Complementary Wine Pairing.
Class Fee: $35
Wed, January 12, 6 - 8:30 pm
FIRESIDE COMFORT FOOD
Leanne Willard, Instructor
Toss another log on the fire, uncork a bottle of red wine and break off a chunk of crusty bread to partake in Leanne’s glorious comfort food experience. She’ll tempt your palate with Ricotta Cheese Gnocchi and Homemade Marinara, James Beard’s fabulous recipe for Macaroni and Cheese, and Cranberry Pot Roast over Mashed Potatoes.
Complementary Wine Pairing.
Class Fee: $35
Thurs. January 13, 6 - 8:30 pm
SECRETS OF AN ITALIAN KITCHEN
Dianna Kallerges, Instructor
Shelton’s Travaglione Chef Dianna reveals how Italian ingredients exalt individual flavors and fragrances in dishes. You sample and compare varieties of balsamic vinegars, olive oils and Italian cheeses as she prepares Chicken Oliva, an Italian Vegetable Frittata and Pasta Puttanesca. Using fine imports of anchovies, truffles and capers, Dianna talks about their culinary merit in other dishes.
Complementary Wine Pairing.
Class Fee: $35
Mon, January 17, 6 - 8:30 pm
BEST DESSERTS IN THE NORTHWEST
Special Guest Cynthia Nims, Cookbook Author & Seattle Magazine Food Editor
Let the decadence begin! From the familiar to the innovative, Nims taps into the best desserts in our region, with recipes from well known restaurants and inns. She’s created a delectable collection in her book, The Best Places in the Northwest Desserts Cookbook, and after her a public book signing in this class Nims shares how to create memorable desserts at home, like: Lemon Pudding Cakes with Blackberry Pinot Noir Coulis...Black and White Soufflé...Rustic Pear Tart with Hazelnuts. Explore the boundless talent of the Northwest’s top pastry chefs and bakers with Nims.
Class Fee: $50
Tues. January 18, 6 - 8:30 pm
NO WHITE AT NIGHT: HEART HEALTHY EATING
Bill Gavin, M.D., Instructor
Cardiologist Bill Gavin, M.D. needed to do two things: lose weight himself and get his mother off her insulin. Using his medical knowledge and drawing on his own experience, he accomplished both his goals and developed the simplest plan yet for weight loss and long-term maintenance. His secret is outlined in his book No White at Night and entrees from the book will be prepared by frequent BSC guest Chef John Edwards. Join us to learn about heart friendly foods, healthy weight loss, and life style eating. All class attendees receive a free paperback version of Dr. Gavin’s book No White at Night featuring his three-rule diet and a practical approach to weight control.
Complementary Wine Pairing.
Limited Enrollment.
Class Fee: $40
Wed, January 19, 6 - 8:30 pm
EGG ROLLS TO GO
Chef Xinh Dwelley, Owner
Xinh’s Clam and Oyster House
Traditionally in China deep fried egg rolls were served only on Chinese New Year. Their golden color and oblong shape were thought to resemble “gold bars” symbolic of impending wealth to those who ate them. Xinh teaches students the art of egg roll making in a hands-on class for “foodie fortune seekers”. Under Xinh’s direction students take ground meat and chopped vegetables to fill, wrap and fry crispy Pork Egg Rolls. Students also combine fresh ingredients with prawns in translucent rice wrappers for Spring Rolls, a cold Vietnamese appetizer. Once you master the technique you’re on a roll.
Complementary Wine Pairing.
Hands-On Class.
Limited Enrollment.
Class Fee: $40
Thurs, January 20, 6 - 8:30 pm
VEGETARIAN MEXICAN DISHES
Deborah Jackson-White, Instructor
Deborah acquired her cooking skills as a natural part of her Mexican heritage and by observing her grandmother in la cocina cooking flavorful, peasant type food. This former caterer shares her talents with you fixing authentic meatless cuisine and using ingredients indigenous of her family’s homeland in Mexico. Sample her Skillet Chile Cheese Appetizers, Calabacitas con Elote (zucchini and sweet corn), Traditional Spanish Rice, Cilantro and Cranberry Slaw.
Complementary Wine Pairing.
Class Fee: $30
Fri, January 21, 6 - 8:30 pm
SAUVIGNON BLANC WITH CRACKED CRAB
Sandy Cavin, BSC Wine Specialist
Kathy Cruz, Bayview Seafood Manager
Amidst Dungeness crab season students learn to crack, clean, and shell crab while testing some notable crisp Sauvignon Blanc Wines. Compare Washington’s popular varietal with New Zealand, Napa, and the French Bordeaux regions. Your crab cravings with Sandy’s wine selections underscore how this food and wine marriage is a blissful union. Sandy also prepares flavored butters to enhance the sweet meat of this sought-after west coast crustacean. Dress for mess!
Complementary Wine Pairing.
Hands-On Class.
Limited Enrollment.
Class Fee: $40
Mon, January 24
2 - 4:30 pm; 6 - 8:30 pm
HEARTY & BEEFY WINTER FARE
Chef John Edwards, Instructor
Chef John gives you five weeknight suppers that will appease your family and your budget. Beef up the night time meal with little effort for family-style Spinach Meatballs and Marinara Sauce, Homemade Cabbage Rolls, Ground Beef Stroganoff, Meatloaf, and Turkey Meatball Soup. All recipes may substitute ground turkey for your protein preference. These hearty entrees represent home cooking at its best.
Complementary Wine Pairing.
Class Fee: $35
Tues, January 25
2 - 4:30 pm; 6 - 8:30 pm
ESSENTIAL THAI COOKING
Pranee Khruasanit Halvorsen, Instructor
Pranee’s relaxing and engaging teaching style has made her a BSC favorite. Her native food awakens your senses with a classic Thai harmony of sweet, sour, salty and spicy. During the class Pranee discusses Green Curry and makes this unique blend of spices from scratch. Your palate will be further aroused with Tod Man Pla (pan-fried fish cakes served with cucumber salad), Tom Yum Goong (sweet and sour shrimp soup), and Gaeng Keow Wan Neua (beef in green curry with Thai eggplants and basil).
Complementary Wine Pairing.
Class Fee: $45
Wed, January 26, 2 - 4:30 pm
COOKING FOR ONE OR MORE
Berniece Kilpatric, Instructor
Bernie’s boundless energy and cooking savvy for one inspires singles, retirees, or those just tired of monotonous menus to explore new recipes. She’ll recharge your enthusiasm for a home-cooked meal that’s easy to fix with these healthy and delicious courses: Country-Style Lamb Shanks served with Black Buttered Spinach, Avocado Grapefruit Salad with Honey Lime Dressing, and a refreshing Moroccan Orange Delight with Coconut.
Complementary Wine Pairing.
Class Fee: $30
Thurs, January 27, 2 - 4:30 pm
CREOLE COUNTRY
Steve Pottle, Instructor
Going to Louisiana for some homespun eatin’ sure to add some zip in your Zydeco step. Steve’s penchant for relaxed fixins’ and downright tasty grub gives you a menu to turn winter blues into bayou “blues” with Seafood Gumbo over Rice, a Creole Salad with Crabmeat and Bread Pudding with Lemon Sauce and Chantilly Cream.
Complementary Beer Pairing.
Class Fee: $35
Fri, January 28, 6 - 8:30 pm
COUPLES PIZZA MAKING
Leanne Willard and Nancy Hebb, Instructors
Hand tossed, thin or thick crust? It’s your order when Leanne and Nancy heat up the ovens for a hands-on pizza party. Partners roll out the dough for some dynamite toppings and gourmet cheeses. Students create Roasted Eggplant and Broccoli Pizza, Mozzarella and Roasted Red Pepper Pizza, and a Herb Vegetable White Cheese Pizza. Sangiovese wine of Italy’s Chianti region is the beverage of choice.
Complementary Wine Pairing.
Hands-On Class.
Limited Enrollment.
Class Fee: $35
Mon, January 31, 6 - 8:30 pm
ROYAL NEW ORLEANS REPAST
Courtney Pawloski, Instructor
In the spirit of “Fat Tuesday” Courtney presents Bayou bill of fare to shake off the winter doldrums. Her Cajun-inspired dishes heat up a dreary day with an authentic New Orleans menu board of Spicy Crab Salad, Shrimp and Crawfish Étoufée, Baked Green Rice, Beignets, and Chicory Cream Café. Dinner fit for a king (Rex, that is).
Complementary Wine Pairing.
Class Fee: $35
