Monthly Archives: June 2012

Summer Punch

Who can resist buying those deep red, shiny, local strawberries when they’re finally in season?  When I get my hands on these beauties, I usually put them on ice cream, make Strawberry Shortcake, put them in a green salad with balsamic vinaigrette or make my Strawberry-Basil Rosé Punch.   With its heady scent of basil from the garden and juicy sweetness of ripe berries, this drink just tastes like summer.  If our less-than-sunny weather starts to get you down, I suggest that you buy a bottle of Rosé (I recommend Barnard Griffin) and make this punch.  I guarantee that it will bring on summer, no matter what the weather is like!

Strawberry Basil Rose’ Punch
10 strawberries, quartered
½ cup + 2 tablespoons basil-flavored simple syrup (see recipe below*)
1 bottle dry rosé, chilled
2½ tablespoons fresh lemon juice
Basil sprigs, for garnish

Combine strawberries and simple syrup in a large pitcher.  With a wooden spoon, break strawberries into chunks.  Fill pitcher half way with ice, pour rose’ and lemon juice over ice, and stir.  Garnish with basil sprigs.  Serves 8


*Basil Simple Syrup– Combine 1 cup water with 1 cup sugar in a saucepan and heat until dissolved.  Add ½ cup packed basil leaves and steep until cooled.  Remove leaves.

Categories: .Bayview School of Cooking!, Beverage | Leave a comment

The Queen of Tarts

Tuesday, June 26th
The Queen of Tarts
with Beth Storey
$45 per person

Beth, our resident pie-baking expert at BSC, is taking advantage of our amazing June bounty of fresh, sweet strawberries to create a Strawberry Tart that will please both your palate and eyes. In this hands-on class, she’ll first show you how to put together the flakiest pastry ever and then help you to create your own work of art to take home to family and friends. When you’re done, you’ll get to taste the tart that Beth has made during class.

Complementary wine pairing.

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Exploring the Town: The Bed and Breakfasts of Olympia!

Not only does Olympia have some top-notch places to stay for  out-of-town visitors, these Bed and Breakfasts serve some amazingly  scrumptious breakfasts as well.  Come and explore what Olympia has to  offer as three hospitality establishments share information about their  unique locations and the wonderful food they serve to guests daily.

Thursday, June 28th, 6-8:30pm
The Inn at Mallard Cove
5025 Meridian Road Northeast Olympia, WA
Linda Malatesta, Innkeeper

At this beautiful Tudor on the Sound, Linda serves a deluxe breakfast  to her guests that they won’t soon forget.  She shares an all-time  favorite morning meal and demonstrates how you can create it at home.
The menu includes: Poached Pears in Red Wine Sauce, Orange Marjoram  Scones with Irish Butter, Crustless Individual Quiche Lorraines,  Isernios Chicken-Apple Sausage and Orange-Cranberry Juice. Complementary  wine pairing. Each class is $45 but all three purchased together are only $120

Tuesday, July 10th, 6-8:30pm

Swantown Inn Bed and Breakfast

1431 11th Ave SE Olympia, WA
Casey and Nathan Allan, Innkeepers

The striking 1887 Queen Anne/Eastlake Victorian Mansion on the quiet  eastside of Olympia is well known for their creative and delicious  breakfasts. One of their most requested menus includes: Minted Melon  Sorbet, Oven-Roasted Kielbasa with Homemade Plum Butter, Savory Herb  Bread Pudding, with croissants, Havarti and asparagus, Fresh Odwalla  Juice, and Casey’s famous Chocolate Chip Cookies. Complementary wine  pairing. Each class is $45 but all three purchased together are only $120

Thursday, August 23rd, 6-8:30pm
Fertile Ground Guesthouse

311 9th Ave SE
Gail O’Sullivan and Karen Nelson, Innkeepers

This charming 1908 bungalow in the heart of Olympia specializes in  providing “green” accommodations and offering lovely organic breakfasts. Join Gail and Karen as they prepare and share recipes for a completely  gluten free menu: Freshly-Made Juice, Fruit Muffins, Polenta, Summer  Vegetable and Egg Scramble with Parmesan, Organic Sausage,  and Rice  Mango Pudding. Complementary wine pairing. Each class is $45 but all three purchased together are only $120

All classes are held in the BSC demo kitchen on the 2nd floor of  Bayview Thriftway, 516 West 4th Ave. in downtown Olympia. To register  for camps or for additional information, call 360-754-1448, visit or stop by Bayview Thriftway or Ralph’s  Thriftway to pick up you copy of the Bayview School of Cooking summer  brochure.

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Taking the Simple Route

My theory about hors d’oeuvres is this: if they’re simple, you’ll make them and if they’re not, you won’t. There are occasions when you want to put a little more effort into things, but most of the time, it’s enough to just get a great dinner on the table and you don’t want to worry too much about the extras. My little salad rolls are nice for summer because they are light and fresh but you can also serve them year round. They make a nice addition to a cocktail party at holiday time because everything else seems to be so rich. Best of all, they’re a little different from what most people serve and they’re so simple!

Prosciutto-Wrapped Salad Rolls

2 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon sugar
Pinch of salt
2 cups mixed salad greens
2 tablespoons crumbled blue cheese
¼ pound thinly sliced prosciutto

Whisk first four ingredients into a vinaigrette.  Toss with salad greens, currants and blue cheese. Cut each prosciutto slice lengthwise into two pieces (you can also tear them apart).  Tightly wrap each prosciutto piece around a large pinch of salad and cut the rolls in half.  Makes approximately 16 rolls

Categories: .Bayview School of Cooking!, Appetizer, Pork | Leave a comment

Clams for 75


There is something very satisfying about harvesting your own food and then creating something wonderful with it in the kitchen.  I recently returned from a trip to Fort Flagler (near Port Townsend) with 55 middle school kids and around 20 adults.  We’ve been doing these 3 or 4 day spring trips with my children’s middle school for 8 years now and for six of them, I have been in charge of all of the food planning, with my oldest daughter Caroline helping out with three of them.  On this trip, the kids and a few of the adults went clam digging and hauled in what I estimate to be around 12 pounds of clams.  I prepared them in my usual way but in a huge, industrial-sized pot.  They were fresh as could be and especially fun to eat, knowing that we had brought them in ourselves.  Here’s what I do:

Leanne’s Clams

Sauté in a large pot with a lid:

  • 1 medium shallot in
  • 2 tablespoons canola oil or light olive oil


  • 1 cup dry white wine (I prefer Sauvignon Blanc)
  • 2 pounds scrubbed clams

Cover with lid and steam until clams have opened.


  • ¼ cup chopped fresh basil or 2 teaspoons chopped fresh thyme
  • 1/3 cup heavy cream
  • Splash of Pernod (optional)

Stir and serve!


Categories: .Bayview School of Cooking!, Appetizer, Entrée, Fish and Seafood | Leave a comment

Just happens to be Gluten-Free Summer Fare

Tuesday, June 12th 6-8:30pm
with Kelsang Tsoglam

Kelsang proves that “gluten-free” doesn’t have to mean specialty packaged products and ingredients. She offers dishes that are packed with summer flavor, easy to prepare and great for a weeknight dinner or casual entertaining. Best of all, you’ll never think “gluten-free” when you sample Summer Vegetable Quinoa PilafGingery Indonesian Rice Salad with CashewsNoodle-less Zucchini Lasagna with Ricotta and Basil, Smokey Cheddar, Red Pepper and Artichoke Quiche and Spinach, Mushroom and Chevre Crepes, a light but rich-tasting dish that’s elegant enough for your next summer get together.
Complementary wine pairing

Categories: .Bayview School of Cooking! | Leave a comment

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