| NOVEMBER | DECEMBER | JANUARY | FEBRUARY |
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Tues, February 1, 6 - 8:30 pm
CHOCOLATE TORTE & BUTTER CREAM ROSES
Guest Chefs Rudy & Todd Wagner, Owners
Wagner’s European Bakery & Café
Master Pastry Chef Rudy Wagner’s signature cakes, layered and frosted with luscious butter creams, are magnificent centerpieces for any occasion. Rudy and son Todd present tips and techniques in cake assembly as they create a Chocolate Torte with Fresh White Cream, and embellish it with Red Butter Cream Roses. Students practice rose making decoration using ‘tips’ from Rudy and Todd.
Complementary Wine Pairing.
Hands-On Class.
Class Fee: $30
Wed, February 2, 6 - 8:30 pm
EXPRESSIVE COFFEE DESSERTS
Susanna Mould, Instructor
Chocolate, mocha and espresso in combination make the most (and moist) irresistible coffee desserts as Susanna demonstrates how and validates her title as “Dessert Goddess.” Try Susanna’s Mocha Java Lava Cakes (molten chocolate in individual ramekins), Coconut Cream filled Mocha Cupcakes, Espresso Hazelnut Brownies, and Chocolate Coffee Cream Roll with Mocha Glaze. The evening’s beverage? Guess...
Class Fee: $30
Thurs, February 3, 6 - 8:30 pm
AN EASY MARDI GRAS GALA
Nancy Hebb, Instructor
It’s the feast before the fast in “The Big Easy” and nothin’ could be easier than this simple supper direct from the French Quarter and a favorite during Mardi Gras. Wear green, purple, and gold, and turn on some Dixieland music when Nancy prepares some jumpin’ Ham and Sausage Jambalaya, Oysters Rockefeller, Romaine Salad with a Creole Dressing, and Banana’s Foster. Call your friends for jazz and a jammin’ food fest.
Complementary Wine Pairing.
Class Fee: $35
Fri, February 4, 6 - 8:30 pm
A GLASS OF PORT, PLEASE…
Sandy Cavin, Instructor
Bayview Wine Specialist
The best wine for chocolate is Port. Finish a meal with this combination and you’ll experience a double dose of decadence. Port, short for Portugal is the sister to Spain’s fortified wine Sherry. This food and wine pairing gives you a prelude of an edible Valentine that is sweet, rich and hedonistic. You’ll drink a Variety of Ports and create Delicate Finger Food made from the Finest Chocolates Valrhona and Scharffen-Berger. A celestial culinary escapade for couples. Complementary Wine Pairing.
Class Fee: $35
Tues, February 8, 6 - 8:30 pm
‘THAT’S AMORE’ DINNER FOR LOVERS
Guest Chef Ricardo, Owner
Ricardo’s Restaurant
Dinner for your significant other is a gesture from the heart as well as your kitchen. For the cooking-challenged hopeless romantic, Chef Ricardo gives do-able cupid cuisine to satisfy all one’s insatiable desires (well, at least the gastronomic ones ) with his “how to” for making Proscuitto-wrapped Prawns, Filet for Two with Maytag Bleu and Red Wine Butter Sauce, Truffle Mashed Potatoes, Lemon Brisk Asparagus, and Lavender infused Panna Cotta with Fresh Berries. Make a lasting impression this Valentine’s Day!
Complementary Wine Pairing.
Class Fee: $40
Wed, February 9, 6 - 8:30 pm
TRUFFLE ARTISTRY
Michelle Freeman, Instructor
Pastry Chef at Ruby’s Café and Grill
There is nothing “bittersweet” about this hands-on session except the luxurious chocolate ganache for techniques in truffle making when Michelle explains the mystery of tempering chocolate. Students scoop exquisite chocolate in decadent candy making to take home: Espresso Truffles, Frangelico Hazelnut Truffles, Earl Grey Truffles drizzled with White Chocolate, and Lavender Truffles.
Hands-On Class.
Limited Enrollment.
Class Fee: $35
Thurs, February 10, 6 - 8:30 pm
SENSATIONAL SOUFFLÉS
Guest Chef Carol Dearth
Rain City Cooking School
Learn the mastery and science of soufflé making. Carol Dearth, cookbook author and northwest instructor, studied pastry and cooking theory at Le Cordon Bleu, London. Her husband’s career in the Navy gave her opportunities to travel the world and study and research food in all types of continental cuisine. Her passion is teaching. Carol returns to Bayview teaching both the classical method and short cut approaches for these three delightfully different types of soufflés: the traditional Ultimate Chocolate Soufflé with Strawberry Sauce, ‘Night Before’ Cheese Soufflés (prepared a day ahead and rises a second time...believe it), and a Zucchini and Feta Soufflé.
Complementary Wine Pairing.
Class Fee: $40
Tues, February 15
2 - 4:30 pm; 6 - 8:30 pm
ELEGANT THAI
Pranee Khruasanit Halvorsen, Instructor
Pranee creates a five-star spectacular celebration feast in the authentic spirit of Thailand’s cuisine. Treat your guests as royalty with Gari Puff (puff pastry with chicken and onion curry filling), Gaeng Leang (butternut squash soup with young corn, zucchini, miso and Thai basil), Khanom Jean Pla Salmon (salmon poached in lemongrass and homemade red curry served with rice vermicelli), and Koa Neo Dam (black rice with warm coconut milk).
Complementary Wine Pairing.
Class Fee: $45
Wed, February 16, 6 - 8:30 pm
RAVIOLI REPEATED
Cheryl Travaglione, & Dianna Kallerges, Instructors
Back by popular demand, Travaglione’s Italian Ristorante all stars, owner Cheryl and her chef Dianna, make ravioli with students with delectable stuffings and sauces to accompany them. Students fill pasta with Spinach and Ricotta with Tomato Sauce, Smoked Salmon and Ricotta with Olive Oil and Caper Sauce, and a Salad with Romano Cheese.
Complementary Wine Pairing.
Hands-On Class.
Limited enrollment.
Class Fee: $35
Thurs, February 17
2 - 4:30 pm; 6 - 8:30 pm
A SOLE-FUL EVENT
Chef John Edwards, Instructor
The delicate flavored sole is an unassertive fish that works well in combination with other fresh vegetables and savory ingredients. Chef John bakes, poaches, and sautés this “sole food” for the epicurean: Crab Stuffed Sole, Fillet of Sole Florentine (poached with creamed spinach), Sole Duglere (sautéed with mushrooms, shallots, and parsley), and Sole Veronique (poached in white wine sauce and marinated grapes).
Complementary Wine Pairing.
Class Fee: $35
Mon, February 21, 6 - 8:30 pm
Tues, February 22, 6 - 8:30 pm
NO FUSS FONDUE ENTERTAINING
Sandy Cavin, BSC Wine Specialist and Nancy Hebb, BSC Director, instructors
Dig deep in your cupboard, dust off the fondue pot and join Sandy and Nancy for a hands-on Fondue Party when your foursome enjoys easy fondue and dippers. You’ll skewer bread, fruits, vegetables, meats, seafood and sweets to sample a Traditional Swiss Fondue, Beef in Red Wine Fondue, Pacific Rim Fondue, and a Velvety Chocolate Rum Fondue. Four students can register together. Bring your own fondue pot (not required but the more pots the better).
Complementary Wine Pairing.
Hands-On Class.
Limited Enrollment.
Class Fee: $40
Thurs, February 24, 6 - 8:30 pm
LESSONS WITH LAMB
Executive Chef James Durham
Ruby’s Café and Grill
This dinner only needs candlelight to complete the romantic setting. Chef James demonstrates how to french cut a Rack of Lamb that is ideal for a two-some. His menu begins with Pears Stuffed with Goat Cheese and Hazelnuts, Rack of Lamb with two interpretations: half the Rack with an Orange Pan Sauce and Middle Eastern Spices, and half the Rack with Lemon and Mint Sauce. Side dishes of Honey-Cilantro Glazed Carrots and crispy Lentil Fritters with Easy Black Olive Pate. Michelle Freeman prepares Vanilla Bean Crème Brûlée for the grand finale.
Complementary Wine Pairing.
Class Fee: $40
Fri, February 25, 6 - 9:00 pm
WINEMAKER DINNER: A CELEBRATION OF REDS & WHITES
Special Guest Rob Griffin, Washington’s 2003 Winemaker of the Year – Barnard Griffin
Sandy Cavin, BSC Wine Specialist & Chef Extraordinaire
Rob Griffin has been crafting great wines since 1977. From his then award winning Chardonnay to his most recent gold medal winner, the 2003 Syrah, Rob has displayed his diverse talent of producing beautiful red and white wines. Whether you fancy a Fume Blanc, Cabernet Sauvignon, Merlot, Riesling or Rosé, this evening’s dinner is testimony of this vintner’s genius in making quality wines. Sandy Cavin has designed the perfect menu to complement each varietal for this elegant dinner. Rob’s wines will be paired with: Fennel & Herb Salad, Baked Apple with Stilton & Walnuts, Roasted Seasonal Vegetables, Stuffed Pork Loin with Apple & Mushrooms, Wild Rice Pilaf, and a dessert duet of Pound Cake with Orange Moscato and Chocolate with Fresh Berries.
Class Fee: $75
Mon, February 28, 6 - 8:30 pm
PESCI AND PASTA
Christine Ciancetta, Instructor
The Italian peninsula allows fisherman unlimited access to Neptune’s bountiful wealth, hence Italians only eat fish if it’s absolutely fresh. We return to Italy with Christine for some memorable flavors and stories as she prepares seafood specialties with traditional red and white pasta sauces. Simply cooked or richly sauced, try regional favorites Abruzzese Shrimp (in a spicy red sauce), Linguini with Prawns and Radicchio (over creamy pasta and lettuce), and Spaghetti al Cartoccio (spaghetti with shellfish wrapped in foil), the perfect dinner entree.
Complementary Wine Pairing.
Class Fee: $35
