Fri, August 5, 6 - 8:30 pm
A MEXICAN GRILLED FIESTA WITH CERVESA
Deborah Jackson-White, Instructor
And so how do the Mexicans celebrate a midsummer's barbecue? Deborah shows us with her grilled soft tacos quenched by a frosted mug of cervesa. Deborah turns the “heat up” on the grill and in the dish with her family favorites: Marinated Orange Tequila Chicken, and a Red Chile Marinated Tri-Tip. Students Wrap Their Own Tacos and top them with Mexican Cheeses, Fresh Tomatoes, Sliced Avocados, White Onions, and Cilantro. Served outside on Bayview's deck, you'll test a variety of Mexican brews.
Complementary Beer Sampling.
Hands-On Class.
Limited Enrollment.
Class Fee: $40

Tues, August 9, 6 - 8:30 pm
FROZEN ASSETS - ICE CREAM
Leanne Willard, Instructor
Nothing can satisfy your cool cravings better than ice cream. The scoopable delight is a sweet finish to any meal for kids ages 1 to 99. For the gastronome of frozen treats, Leanne makes homemade ice cream to convert even the die-hard Baskin-Robbins loyalist. Try Rhubarb Ice Cream, Strawberry Ice Cream, Lemon Poppyseed Ice Cream, Pistachio Gelato, Earl Grey Gelato, and Mint Gelato with Bittersweet Chocolate Sauce. Now that we have your attention, one scoop or two?
Class Fee: $35

Wed, August 10, 6 - 8:30 pm
SPECIAL GUEST CYNTHIA NIMS
Cynthia Nims, cookbook author and Seattle Magazine Food Editor, features some outstanding recipes from her recent book Stone Fruit, from the Northwest Homegrown Cookbook Series. Cynthia, a lifelong Northwesterner, studied cooking in France at La Varenne Ecole de Cuisine and worked on several cookbooks with the school's president, Ann Willan, before launching her own career as freelance food and travel writer. In a tribute to her regional home, Cynthia's class menu showcases tree fruit beyond the quintessential pies with Beef and Apricot Sate, Salmon with Peach and Cardamom Chutney, Plum Clafoutis and Rose Sangria. Free Public Book Signing from 4:30 -5:30 pm. For more information about Cynthia visit www.cynthianims.com.
Complementary Wine Pairing.
Limited Enrollment.
Class Fee: $50

Thurs, August 11, 6 - 8:30 pm
THAI BOWLS
Pranee Khruasanit Halvorsen, Guest Chef
Pranee creates four one-dish dinners that are uncomplicated or time consuming. Thai bowls offer the same complex flavors of its cultural ancestry but require less assembly time. Pranee's native dishes are Rad Hah (pan-fried flat rice noodles topped with broccoli, seafood medley and black bean sauce), Phad Med Ma Mueng (chicken and cashew stir fried with chili and green onion), Krapow Moo (stir-fried pork with Thai basil), Phad Thai (stir-fried rice noodles, Phad Thai sauce, and prawns), and Saku Peak Saku Peak (tapioca pearls with coconut milk). Chopsticks required and slurping allowed!
Complementary Wine Pairing.
Class Fee: $45

Fri, August 12, 6 - 9:00 pm
Walter Dacon Wines, a Sunset Winemaker Dinner
Lloyd Anderson, Guest Winemaker
James Durham, Executive Chef Travaglione's Italian Ristorante
Taste three award winning Syrahs, including this year's Capital Food & Wine Festival's Best of Show, and meet the man behind this success story of producing such distinguished wines in their first year of commercial release. Lloyd Anderson, a Shelton enologist, ranks among the prestigious boutique winemakers and Walter Dacon is the label to follow. Travaglione's Chef James Durham prepares the perfect pairing menu with: Grilled Antipasti with Tomatoes, Sausage, Zucchini with Corn Salsa; Slow Roasted Red Pepper Soup with Fennel and Homemade Sweetbread; Grilled Apple Salad with Gorgonzola Cheese and a Spiced Walnut-Dijon Vinaigrette; Grilled Misty Isle Beef Tenderloin with Chipotle Butter, served with a Caramelized Onion and Potato Tart; Grilled Corn on the Cob, and Decadent Chocolate Blackberry Torte.
Complementary Wine Pairing.
Fee: $75 per personTaste

Tues, August 16, 6 - 8:30 pm
COOL SOUPS
Chef John Edwards, Instructor
The dog days of August may turn up the heat but chilled soups lower the temperature with these summer meal alternatives. Chef John purees garden fresh vegetables and fruits for velvet textures and intricate flavors in his Melon Soup with California Sparkling Wine, Lettuce and Pea Soup, Cucumber Soup, Cantaloupe Soup, and Avocado Soup with Shrimp and Chives. It's a chilling experience of the best kind.
Class Fee: $40

Wed, August 17, 6 - 8:30 pm
“HOLY GUACAMOLE” BY NANCY FAIRBANKS
A CULINARY MYSTERY BOOK CLUB SELECTION
Nancy Judge, Instructor
The third culinary “whodunit” book club selection lets Nancy focus on some south of the border intrigue with solid evidence that is proof Mexican remains the number one cuisine on the list of “most wanted.” First read the book, and then join Nancy as she helps solve the mystery both in the book and for the cook. Nancy prepares Guacamole, Shredded Beef Salad with Chipotle Dressing, Sangria, and Mexican Crepes. Recipes taken directly from the book with discussion included.
Class Fee: $35

Thurs, August 18, 9:00 am - 5:00 pm
A Taste of Thai in Seattle
Thailand born Pranee Khruasanit Halvorsen, a BSC favorite, meets us in Seattle as our personal escort for an insider's look at Thai culture. Lunch at Seattle's popular Typhoon!, operated by native Thai Executive Chef/Owner Bo Kline (named one of the hottest chefs in America by Bon Appétit), and shop at Uwajimaya in the International District. Pranee will give you tips for purchasing and identifying Asian foods. A great trip with no passport required!!
Fee: $75

Fri, August 19, 6 - 8:30 pm
SIMPLE GRILLING FOR GUYS & GALS
Nathan Conat, Instructor
Get dressed to grill when Nate gives you the fundamentals and the confidence to make date night-dinner at home. He'll calm your cooking anxieties with a simple menu guaranteed to impress your significant other. You'll rate high marks with Grilled Rosemary Chicken, Basil and Cayenne Potatoes, Spinach Salad with Avocado and Red Onion, and Sautéed Peaches in Fresh Cream. A self-proclaimed beer connoisseur, Nate presents some pale ales to sample.
Complementary Beer Sampling.
Class Fee: $35

Tues, August 23, 6 - 8:30 pm
FRESH CORN-ACOPIA
Chef Dianna Kallerges, Instructor
It may sound corny but students will be all ears (literally, they'll help strip husks and silk) during Dianna's culinary focus on corn creations. Her dishes underscore how much we should be thankful for the Indians' introduction to this New World vegetable. A bumper crop of kernels are featured in seasonal favorites Corn Velvet Soup with Red Pepper Puree, Corn and Red Onion Fritters with Pimento Jalapeno Sauce, Grilled Herb Roasted Corn, and Corn Relish Condiments.
Complementary Wine Pairing.
Class Fee: $35

Wed, August 24, 6 - 8:30 pm
“YOU SAY TOMATO-I SAY TOMATA”
Chef Jon Sloane, Executive Chef Waterstreet Café
No matter how you say it, Chef Jon takes this summer fruit and catapults it to gastronomic heights with his heirloom tomato treasures that are nothing less than short of spectacular. Experience his culinary creativity with Roasted Tomatoes stuffed with Prawn Poached in Chardonnay and Rosemary, Eggplant Cannelloni Rolled with Chopped Tomatoes, Proscuitto, and Grilled Chanterelles served with a Smoked Tomato Vinaigrette, and a Tomato Napoleon stacked with Pistachio Paste, Smoke Chanterelles and Summer Squash.
Complementary Wine Pairing.
Class Fee: $45

Fri, August 26, 6 - 8:30 pm
SALT OF THE EARTH
Sally Maxwell & Marco Pinheiro, Instructors
So what's the fascination with sea salt? No longer just a mere table seasoning, salt has captured the imagination of many chefs in their cooking while the consumer is still questioning - “Why?.” Marco explains the phenomena of selecting the best salt for your cooking needs and explains the many varieties now available. This class is not only for seasoned cooks but those who enjoy researching food products and origins. They'll prepare: Prawns and Scallops, Roasted Asparagus, Roasted Almonds with Rosemary, and Roasted Sugar Snap Peas.
Complementary Wine Pairing.
Class Fee: $35

Wed, August 31, 6 - 8:30 pm
CANNING BASICS
Julie Boxer, Instructor
Relish the thought of jumpstarting your Christmas gift making with homemade condiments and pickled vegetables. Julie's expertise in water bath and heat seal canning demystifies the process while she demonstrates her perennial favorites: Bread and Butter Pickles, Dilly Beans, Corn Relish, Sweet Relish, Apple Pear Chutney, and Canned Tomatoes. Preserve the harvest with this step-by-step instruction and enjoy your garden's bounty long after the first frost.
Class Fee: $40