Wed, June 1, 6 - 8:30 pm
Thurs, June 2, 6 - 8:30 pm
FISH TACOS OLÉ
Deborah Jackson-White, Instructor
Translated…tacos de pescado. The Mexican coastline provides seaside towns with ample mild flavored white fish for a fiesta to make even Neptune jealous. Señora Deborah makes this popular culinary export, Fish Tacos, with fresh seasonal seafood and tops them with homemade Creamy Jalapeno Salsa, Mango Salsa, Pico de Gallo Salsa, and a Creamy Chipotle Dressing. Cilantro Rice accompanies the stuffed tortillas. Como se dice en español - Ummmm…Very good!
Complementary Beer Sampling.
Class Fee: $35


Mon, June 6, 6 - 8:30 pm
THAI PICNIC
Pranee Khruasanit Halvorsen, Guest Chef
Pranee uses Thai ingredients lemongrass, tamarind, and Kaffir lime to pack flavor and panache in your picnic basket this summer. Whether it's patio dining or a lakeside park, you'll enjoy the heat both in the food and weather with Pranee's “take-out” Thai menu. Fresh summer Spring Rolls with Tofu, Jicama topped with Cilantro, Grilled Spicy Pork on Lemongrass Stalks, Cucumber Salad, Leaf Wrapped Tidbits, Fish Kabobs with Tamarind Sauce, and Lemongrass Lemonade.
Complementary Wine Pairing.
Class Fee: $45

Tues, June 7, 9 - 11:00 am
COFFEE & SHOPPING WITH BERNIE
Berniece Kilpatric, Instructor
Join almost 80-year-young Berniece Kilpatric for lively conversation, some kitchen demos, accompanied shopping at Bayview, and a free cup of coffee when she shares tips about preparing simple and healthy meals for one on a limited food budget. She'll also answer your cooking questions while making some quick and easy snacks and breakfast foods to sample.
No Class Fee

Tues, June 7, 6 - 8:30 pm
THE CUBAN KITCHEN
Courtney Pawloski, Instructor
While living in Key West, Courtney enjoyed nearby Cuba's influences on the island's local eateries. Courtney prepares a summer luncheon reminiscent of the Caribbean's casual eating that has now become the trendy American comfort food. Your family and friends will rave when you serve Pan Con Lechon (pork sandwich) with Mojo Sauce, White Bean and Yucca Soup, Fried Plantains and Cuban Coffee Flan. It's a little bit of Havana heaven without the humidity.
Complementary Beer Sampling.
Class Fee: $35

Wed, June 8, 6 - 8:30 pm
A WEEKEND SEAFARING MENU
Judith Gleason, Instructor
Judith returns with another creative menu for the galley gourmets cruising the Puget Sound waters when she shares her seafaring dishes, shopping, and eating strategies at BSC. You'll dine like a luxury ship passenger in your cuddy cabin with several different meal variations of Spaghetti and Rib Eye Steak, with a first class dessert of Chocolate Almond Cake. No more soggy sandwiches, we're weekend sailing Emeril style. Anchors away, Mates!
Complementary Wine Pairing.
Class Fee: $35

Wed, June 9, 6 - 8:30 pm
SMALL PLATES WITH BIG TASTES
Nancy Judge and Michael Paulson, Instructors
Fashioned after the trendy tapas and meze, this plate service is a portion size between an appetizer and entrée. Nancy and Michael present entertaining dishes that boast big flavors with a variety of tasty selections. This cooking duo serves up Roasted Potatoes with Spicy Tomato Sauce and Garlic Aioli, White Gazpacho Soup Shots, Sizzling Shrimp, Beets and Blue Cheese Salad, Cinnamon Beef in Cabbage Rolls, and Strawberries with Sour Cream and Brown Sugar. Sweep the deck and ice the beverages-this is a company matter.
Complementary Wine Pairing.
Class Fee: $35

Mon, June 13, 6 - 8:30 pm
EASY AND ELEGANT BEEF
Guest Jon Sloane, Executive Chef Waterstreet Café
It's an Olympia insider's look at a Chef's mastered craft when Chef Jon presents his technique class about beef tenderloin. This lean cut lends itself to many delicious preparations beyond filet mignon and sauce. Chef Jon explains the many possibilities while trimming the tender meat and demonstrates two simple but beautifully executed dishes. Savor Filet Carpaccio with Stone-Ground Mustard Vinaigrette atop Grilled Crostini, and Fire Grilled Filet with Artisanal Cheese, Porcini Mushrooms, and Potatoes accented with Asparagus Puree. Experience the virtues of Misty Isle Beef available exclusively at Thriftway meat markets.
Complementary Wine Pairing.
Class Fee: $45

Wed, June 15, 6 - 8:30 pm
STRAWBERRY SHORTCAKE MURDER BY JOANNE FLUKE
A CULINARY MYSTERY BOOK CLUB SELECTION
Nancy Judge, Instructor
Nancy takes the mystery out of author Joanne Fluke's recipe selections with the first in a series of culinary “whodunit” book club offerings. First read the book, and then join Nancy as she helps solve the mystery both in the book and for the cook. She'll prepare four featured recipes in class for a trial taste test. These featured desserts are foolproof evidence of perfect party enders. You won't feel guilty serving Strawberry Shortcake Swenson, Hawaiian Flan, Chocolate Highlander Cookie Bars, and Molasses Crackles.
Class Fee: $35

Mon, June 20, 6 - 8:30 pm
SWEET STRAWBERRY SENSATIONS
Michelle Freeman, Instructor
Michelle, pastry chef extraordinaire, gives students four more reasons to buy Spooner's Strawberries by the flat as she features Olympian's first summer fruit. From simple to sensational you'll see Michelle recreate a Southern Style Strawberry Shortcake with made from scratch Buttermilk Biscuits, grill Strawberries (yes, over a fire) for a delectable bar cookie, prepare a Glazed Orange and Strawberry Tart, and shave ice for a refreshing Strawberry Granita.
Complementary Wine Pairing.
Class Fee: $35

Tues, June 21, 6 - 8:30 pm
EASY AND ELEGANT ITALIAN DESSERTS
Christine Ciancetta, Instructor
If your passport doesn't take you to Italy this summer, let your palate experience the traditional Italian table with these favorite meal finales. Christine presents dolce and la fruitta, an assortment of desserts using ripe berries, cream and imported Italian ingredients to ensure the dishes authenticity. Try her Mascarpone and Fruit (apricots and plums filled with sweet mascarpone and topped with raspberries and blueberries), Berries in Red Wine with Biscotti, Marsala Raisin Fritters, Chocolate Hazelnut Gelato (homemade ice cream), and Zabaglione with Strawberries.
Complementary Wine Pairing.
Class Fee: $35

Wed, June 22, 6 - 8:30 pm
SUMMER APPETIZERS
Leanne Willard, Instructor
Leanne's culinary investigation for some cool appetizers for hot entertaining once again comes up with five savvy and stylish hors d'oevres. With very little range top time and oven free preparation, these creations are sheer patio pleasers. It's fusion flair with Asian Peanut Dip with Jicama, Snap Peas, and Baby Carrots, Apple and Goat Cheese Canapés, Mango and Pear Guacamole, Chipotle Deviled Eggs, and Roasted Peppers and Fresh Herb Ricotta Bruschetta.
Complementary Wine Pairing.
Class Fee: $35

Thurs, June 23, 6 - 8:30 pm
SALAD PLEASE, HOLD THE LETTUCE
Chef John Edwards, Instructor
Seasonal produce is summer's gift to us with a veritable abundance of garden vegetables. Chef John presents non-traditional salads using market fresh ingredients for delicious simple supper solutions to endure rising temperatures and lowered energy levels. Satisfy your appetite with Roasted Red Pepper Salad, Broccoli Salad with Cranberries, Green Bean Salad with Tangerines and Sherry Mustard Vinaigrette, Jicama and Chicken Salad with Ginger Vinaigrette, and a Wild Rice Salad.
Complementary Wine Pairing.
Class Fee: $40


Fri, June 24, 6 - 8:30 pm
A GRATE OUTDOOR MEAL
James Durham, Executive Chef Travaglione's Italian Ristorante
This talented chef takes the kitchen outdoors for a total grilling experience and prepares the entire menu on the grates. James begins the deck dinner with Grilled Hearts of Romaine and Texas Toast moving into the main course of Spice Rubbed Pork Chops with Salsa Verde and Grilled Onions and Fennel. He finishes the meal with Coconut Marinated Pineapple served with a dollop of Five Spice Whipped Cream. You'll dine on the Puget Sound with this Weber wizard at the helm.
Complementary Wine Pairing.
Class Fee: $45

Thurs, June 30, 6 - 8:30 pm
SEAFOOD SALADS
Guest Chef Carol Dearth, Host of KCTS Cooks
Certified by the Le Cordon Bleu and a frequent guest instructor, Carol brings her talents to BSC with another informative technique oriented cooking class. It's a primer about seafood and greens when she tosses both into a healthy mix of savory salads to stave off the summer heat. She uses regional catches for more interesting ways to serve locally available fish as a main entrée. Carol presents a Northwest Seafood Salad with Asparagus, Shrimp, and Strawberries, a Warm Thai Scallop Salad with Thai Dressing, and a Salmon Caesar Salad served with Crusty Bread and Wine. It's light, easy, and delicious.
Complementary Wine Pairing.
Class Fee: $45