Monthly Archives: February 2013

Olympia’s Next Top Chef!

top chef

Bayview School of Cooking’s

1st Annual

Olympia’s Next Top Chef!

This Friday,February 22nd, 6:00-8:30pm

The Contestants: Three amazingly talented students from South Puget Sound Community College Culinary Arts ProgramBe a judge and member of the audience at BSC’s first-ever Olympia’s Next Top Chef! Watch and learn as three of SPSCC Culinary Arts Program’s most talented students compete with an original entree. As with the popular television program “Chopped,” they must use five specified ingredients: turkey breast, Brussels sprouts, pickled sushi ginger, English muffins and Lyle’s golden syrup. You get to judge them on teaching style, taste, visual presentation and creativity. The winner will teach their own class in the spring. Don’t miss this chance to watch Olympia’s new culinary talent in action!

Complementary wine pairing.
$45 per person



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A Pineapple Upside-Down Cake for my Dad

LeanneMy father passed away a few days ago.  He was 92 and after being in a care facility for 4 weeks due to some health issues, he died in his sleep. Given a choice, I think most of us would agree that’s not a bad way to leave this world.

My daughter Caroline and I had the privilege of going on a 4-day tour to Catalina Island last fall with my mom and dad. It seemed like my dad enjoyed himself but I was particularly impressed that he enjoyed the food so much.  He was always that tall, skinny guy who could eat as much as he liked—the kind we all not-so-secretly envy.  Well, at 92 years old, it was apparent that food still gave him joy.

I’m convinced that one of the many reasons he married my mom 65 years ago was that she’s always been a wonderful cook.  His top favorite dessert had to have been her old fashioned but scrumptious Pineapple Upside-Down Cake served with lots of whipped cream. She made it often because he enjoyed it so much. So, to honor my Dad, I’m sharing her recipe, which was from her mother, with you.  May it bring you joy as well.

Grandma’s Pineapple Upside-Down Cake

⅓ cup butter
⅓ cup brown sugar
1 can pineapple slices in syrup
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup sugar
½ cup milk
1 tablespoon butter
1 teaspoon vanilla

Preheat oven to 350°F.  In an iron skillet, melt ⅓ cup butter, add the brown sugar and spread over the bottom of pan.  Place pineapple slices on the sugar mixture; one in the center with the others surrounding it. Maraschino cherries can be placed in the middle of the rings.

Sift flour, baking powder and salt.  Beat together the eggs until fluffy and gradually add the 1 cup of sugar.  Gradually beat in the flour mixture.

Heat the milk and 1 tablespoon of butter in a saucepan (or microwave) until scalded. Remove from heat and add vanilla. Add all at once to flour mixture and mix until combined.  Pour over the pineapple slices in the skillet.

Bake about 30 minutes or until done.  Turn onto a plate immediately after removing from the oven.  Serves 8

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

The BSC Spring 2013 Brochure is now available!

Our The BSC Spring 2013 Brochure is now available…for download at
online at and at
Bayview Thriftway, Ralph’s Thriftway and various locations
around town!


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So Crabby

LeanneMy family would take two week-long camping trips every summer.  Every other summer we would bring our boat, camp on the Oregon Coast and set out crab pots in Waldport Bay.  I remember my Dad bringing back a lot of crabs—at least a couple for everyone, which was usually my four siblings, my mom and dad and one neighbor kid along for the trip.  We’d boil them up in a huge pot set over an open fire and eat them with melted lemon butter.  I still love crab and bought a couple the other day, shelled the meat and used it in the most delicious crab cakes I know of.  I don’t particularly like bread crumbs in my crab cakes and I think it’s ingenious to use puréed white fish as a binder.  In a pinch, egg works well also. This was originally a Food and Wine recipe but I’ve played with it so much that I think it might just be mine now!

Crab Cakes with Chipotle Mayonnaise

Crab Cakes
¼ pound skinless cod fillet, cut into ½-inch pieces
1 jalapeño, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
½ teaspoon cayenne pepper
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup mayonnaise
1 pound lump crabmeat, picked over
1½ cups panko bread crumbs

Chipotle Mayonnaise
¾ cup mayonnaise
1 chipotle chile in adobo, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 tablespoons Canola oil, for frying

In a food processor, puree the fish. Transfer to a large bowl and add the jalapeño, lemon juice, parsley, cilantro, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.  In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover
dungeness_craband refrigerate.  In a large nonstick skillet, heat oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 4 minutes per side. Serve the crab cakes with the chipotle sauce.  Serve with lightly dressed mixed greens. Makes 4 servings

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

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