| NOVEMBER | DECEMBER | JANUARY | FEBRUARY |
Downlad Printable Calendar (.pdf file)
Wed, December 1, 6 - 8:30 pm
“NUTCRACKER SWEET” GIFTS
Nancy Judge, Instructor
Going “nuts” looking for the perfect “something” for a teacher or a co-worker? Create some sweet and savory nibblers, packaged in decorative wrap and present a gift that’s tasty and nutritious. In a nutshell, Nancy takes students from roasting to finish with a hands-on preparation of Spiced Mixed Nuts, Oaxaca Nuts, Hot Pepper Pecans, Honey Nuts, Curried Cashews, and Sugar and Spice Nuts. Nancy also discusses and demonstrates unique packaging ideas for your appetizing crunchy munchies.
Hands-on Class.
Limited Enrollment.
Class Fee: $35
Thurs, December 2, 6 - 8:30 pm
BUFFET ENTERTAINING IN THE HOME
Julie Boxer, Executive Director Bayview Catering
Reduce the stress of hostessing your next dinner buffet after Julie shares trade secrets for a successful party. Her experience coupled with detailed organizational skills gives her the undisputed expertise to answer all your practical questions relative to Menu Suggestions, Advanced Food Preparation, Guest Servings, Beverages, Serving Ware, Bar Service, Rentals, Decorations, and Presentation. Julie’s time-saving techniques and worry free solutions are a must for the holidays. Buffet refreshments served. This is one event you don’t want to miss!
Complementary Wine Pairing.
Class Fee: $35
Fri, December 3, 6 - 8:30 pm
SHERRY - SIPPING WITH STYLE
Sandy Cavin, BSC Wine Specialist
Imported from Spain, few people know much about this fortified wine other than its smooth drinking qualities as an apéritif or dessert. Sandy presents several types of Sherry from dry (Manzanilla) to sweet (Cream) while students pair them with made-in class cocktail snacks to complement the different varieties. Ideal with cheese, nuts, and dried fruit, you’ll love tasting your personal “Tapas Tray”. How do you say in Spanish - “Harvey who?”
Hands-on Class. Limited Enrollment.
Class Fee: $35
Sat, December 4, 10 am - 12 noon
EVERLASTING EVERGREEN ARRANGEMENTS
Carol Lundblad, Finishing Touch Floral Designer
Deck the halls with boughs of holly but don’t overlook the Pacific Northwest’s greenery to inspire lush wreaths, swags, and table top centerpieces. Students use the region’s coniferous abundance with wintery flowers and foliage in creating Seasonal Floral Arrangements. With Carol’s tips and techniques students bring the aromatic pine scent indoors by Designing Two Beautiful Evergreen Pieces, a Holiday Table Centerpiece and a Candle Arrangement to grace their home. All materials included. Students need to bring paring knife for stem cleaning.
Limited Enrollment.
Class Fee: $40
Mon, December 6, 6 - 8:30 pm
WEEKEND BRUNCH FOR COMPANY
Courtney Pawloski, Instructor
As visitors truly make our homes “Holiday Inns” this time of year, Courtney prepares a “do-ahead” breakfast/brunch that allows you more time to enjoy your guests. Her recent trek to a Fairbanks, Alaska Bed & Breakfast stirred her to develop Eggs Florentine, Sausage, Potato and Pepper Sauté, Creamy Banana Tiramisu, and Cranberry Orange Biscotti served with Mimosas and French-Pressed Coffee. Good news, your family and friends will love it. Bad news, they won’t want to leave!
Complementary Wine Pairing.
Class Fee: $35
Tues, December 7, 6 - 8:30 pm
BABETTE’S BREAD BASKET
Guest Chef Starr Wall, Owner
Luscious Life Bakery
Luscious Life’s baked goods (aptly named and featured at Bayview’s Dancing Goats Espresso) are flavorfully moist and scrumptiously irresistible with a cup of coffee. One could easily argue that these tempting morning pastries are desserts too. Bakery founder Starr makes any meal a “special occasion” with her quick Sweet Breads baked in large bundt and/or angel food pans. She demonstrates baking techniques for a densely textured Apple Bread, a Pear Pecan Bread, and Dried Cranberry Scones.
Class Fee: $35
Wed, December 8, 6 - 8:30 pm
HOLIDAY FAVORITES WITH XINH
Chef Xinh Dwelley, Owner
Xinh’s Clam and Oyster House
Xinh returns to Bayview with savory seafood selections historically served during this time of year. Her Puget Sound specialties reaffirm why she is held in high-esteem nationally for her fusion style cooking. She’ll put a yuletide spin on these traditional favorites: Angel-On-Horseback (Bacon Wrapped Oysters), Oyster Stew, Clams Casino, and a Roasted Turkey with Oyster Stuffing. Xinh’s talent, charming wit, and cuisine makes us all the more thankful she’s only a few miles away in Shelton.
Complementary Wine Pairing.
Class Fee: $40
Thurs. December 9, 6 - 8:30 pm
FILET OF BEEF WITH SOPHISTICATED SAUCES
Chef John Edwards, Instructor
The classic beef tenderloin is a festive cut that’s lean, mouthwatering tender and easy to carve. Although a perennial favorite, it’s especially a “prime choice” for informal buffets or elegant dinners. Chef John trims and roasts a whole filet and offers four simple but stellar sauces to showcase this red meat. Your sauce reductions include a Merlot Sauce, Mushroom Sauce, a Roasted Red Pepper Sauce, and a Port Sauce. Decant a Cabernet and savor every bite.
Complementary Wine Pairing.
Class Fee: $40
Mon, Dec. 13, 6 - 8:30 pm
Tues, Dec. 14, 6 - 8:30 pm
THE CHRISTMAS COOKIE KLATSCH RETURNS
Susanna Mould, Instructor
Susanna, head baker extraordinaire, repeats her festive hands-on baking session for a cheerful assembly line of homemade Christmas cookies. Students pipe, drop, and slice an assortment of cookies and take home a baker’s dozen of each for their yuletide enjoyment. Your holiday goodies include: Cappuccino Swirls drizzled with Chocolate, Pina Colada Macaroons with Dried Pineapple, Raspberry Hazelnut Dessert Bars, and Macadamia Nut Almond Brittle. You bring the holiday spirit; we’ll provide the apron, ingredients and gourmet coffee.
Limited Enrollment.
Class Fee: $35
Wed, December 15, 6 - 8:30 pm
A DO-AHEAD DAZZLING DINNER BUFFET
Nancy Hebb, Instructor
The successful dinner buffet requires a well-dressed table with platters that are delicious, garnished attractively and easily prepared in advance. Nancy presents the season’s “colors and flavors” with some fashionable make-overs of quintessential dishes. Her crowd pleasers include Cranberry Orange Glazed Ham, Christmas Chopped Salad, Roasted Beets and Green Beans in Ginger Butter, Potato Leek Au Gratin, and Rum Fudge Cake with White Chocolate Glaze.
Complementary Wine Pairing.
Class Fee: $35
Thurs, December 16, 6 - 8:30 pm
NEW YEAR’S DAY LUCKY MEAL
Courtney Pawloski, Instructor
Ring in the New Year with traditional southern foods for your January 1st celebration that promises luck and prosperity. Courtney’s Kentucky grandmother served these dishes to make certain the family was blessed with lucky virtues for the year ahead. Courtney recreates the same repast of good fortune for 2005 with Smoked Ham Hocks (Luck), Black Eyed Peas & Rice (Copper Coins), Sautéed Garlic Greens (Paper Money), Vanilla Corn Bread (Gold Nuggets), Sweet Marinated Onions, Hot Pepper Sauce, and a Pineapple Upside Down Cake (Hospitality).
Complementary Wine Pairing.
Class Fee: $35
