Monthly Archives: May 2013

Chef Amadeus was here!

On May 7th, Chef Amadeus cooked and entertained his first class at BSC!  It was a great success and the food was AMAZING!:

Chef Amadeus

Chef Amadeus - May 7, 2013

Chef Amadeus – May 7, 2013

Chef Amadeus - May 7, 2013

Chef Amadeus – May 7, 2013

Chef Amadeus - May 7, 2013

Chef Amadeus – May 7, 2013

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

2013 Summer Kids Camps – Now Enrolling

La Petite Chef Academy (for ages 5-8)Storybook Cooks!The BSC kitchen is the place for little cooks to practice measuring, mixing and knife skills as they make afull dinner menu inspired by favorite children’s  books. Read* charming Curious George by Hans Augustoand Margaret Rey and delightful Madeline by Ludwig Bemelmans to your kids (or they can read* them on their own!) and they’ll experience the “worlds” of these classics through food that’s delicious enough for any dinner! Join us for two days of adventurous culinary fun! Both days run 9-11:00 am. Link: (360) 754-1448 to register now!

Two camps to choose from: LPA I—July 8th-9th;   LPA II—July 29th-30th

Monday: Curious George

  • Chef Pisghetti’s Summer Spaghetti
  • Nutty Banana Green Salad(does not contain peanuts)
  • Banana Pudding
  • Served with Chocolate Milk
Tuesday: Madeline

  • Ratatouille w/ French Cheese
  • Easy Parisian French Bread
  • Madeline Cookies
  • Served with Lemonade
$75 per student which includes a Recipe Booklet and Norpro Mini Grater

 *Reading the books is always recommended,but not necessary to attend camp!

Mix & Measure Summer Camps (for ages 9-13)Cooking with the Classics!Young chefs will learn all the basic cooking techniques as they discover and explore four classics of youth literature.  Read* them all or just one or two: James and the Giant Peach by Roald Dahl, Redwall by Brian Jacques, Julie of the Wolves by Jean Craighead George and The Lion, the Witch and the Wardrobe by C.S. Lewis. Spend four days creating mouth-watering and imaginative book-themed dinners and gain the skills necessary to make them again at home for the family. Join us as kids take off on a culinary and literary journey they’ll never forget! Each day runs from 9-11:30 am.
Link: (360) 754-1448 to register now!Three camps to choose from: M&M I—June 24th-27th;   M&M II—July 15th-18th;   M&M III—July 22nd-25th


Monday:  James and the Giant Peach

  • Stink Bug Eggs (special deviled eggs)
  • Turkey Mudburgers
  • Peach Salad
  • Plate of Soil with Engine Oil (decadent chocolate cake)
  • Served with peach juice


Tuesday: Redwall

  • Otter’s Shrimp Cakes with Leafy Greens
  • Root Vegetable Casserole with Cheese a la Foremole
  • Shrew Bread (cornbread)
  • Cheerful Churchmouse Cherry Crisp
  • Served with Summer Strawberry Fizz
Wednesday: Julie of the Wolves

  • Igloo “Caribou” * Meatloaf (made with beef not caribou– that’s literary license)
  • Bannocks (Inuit Bread)
  • Pen Pal Amy’s San Francisco Green Goddess Salad
  • Eskimo Ice cream (white chocolate whipped cream folded into ice cream and berries)
  • Served with Sweet Tea
Thursday: The Lion, the Witch and the Wardrobe

  • Cair Paravel Mawmenee (a lightly- spiced chicken stew served on toast)
  • The White Witch’s Extravagant Lunch Green Bean Salad
  • Oaten Cakes
  • Turkish Delight
  • Served with Fresh Apple Cider
$175 per student which includes a Recipe Booklet and Norpro Mini Grater

 *Reading the books is always recommended, but not necessary to attend camp!

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A Food Revelation

LeanneAs a food person and someone who is in the food business, I get to try a lot of new dishes. Every once in a while I try something that is a thoroughly new idea to me.  It might be a food I’ve never tried before but more likely, it’s a food that’s used in a completely different way. Stuff wrapped in grape leaves (dolma) has always been good but has never really been a favorite of mine.  That’s all changed now. Andrew Zimmerman, host of Bizarre Foods on the Food Network offered this recipe in the June issue of Food and Wine magazine.  You roll a ground beef mixture in grape leaves, then grill, and then dip in Nuoc Cham (the famous Vietnamese dipping sauce).  I promise that you’ll never look at pickled grape leaves the same way again. The recipe may appear long and complicated but it really isn’t, especially if you get someone nice to help you.  Prepare to be amazed! P.S. We halved the recipe with great results.  The full recipe makes approximately 40 rolls. Also, I didn’t refrigerate the beef for very long and it turned out fine.

Grilled Beef Rolls with Nuoc Cham Dipping Sauce

Slideshow: Delicious Asian Grilling Recipes

Beef Rolls
2 pounds ground sirloin
3 garlic cloves, finely grated
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons rice wine or sherry
1 tablespoon Asian fish sauce
1 tablespoon sambal oelek or other Asian chile sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
40 jarred brined grape leaves—drained, rinsed and patted dry
Vegetable or peanut oil, for grilling
Chopped cilantro, for serving
Chopped mint leaves, for serving

Nuoc Cham
¼ cup sugar
⅓ cup hot water
⅓ cup fish sauce
3 tablespoons lime juice
1 tablespoon fresh ginger, finely grated
3 garlic cloves, minced
½ jalapeño(about 1 tablespoon), seeded and minced
3 tablespoons unsalted roasted peanuts, finely chopped

Make the beef rolls in a large bowl, combine the ground beef with all of the ingredients up to but not including the grape leaves. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Snip off any stems from the grape leaves. Spread 4 leaves on a work surface. Form a 1-tablespoon-size log of the beef filling at the stem end of each leaf. Fold the sides of the leaves over the filling, then tightly roll up the leaves to form cylinders, tucking in the sides as you go. Repeat with the remaining grape leaves and filling.

Make the Nuoc Cham in a medium bowl, whisk the sugar into the hot water until dissolved. Whisk in the remaining ingredients. Transfer the Nuoc Cham to a serving bowl.

Light a grill or preheat a grill pan. Lightly brush the grill and the beef rolls with oil. Arrange the rolls on the grill with at least 1 inch between them and grill over moderate heat, turning often to prevent burning, until firm and just cooked through, about 8 minutes. Sprinkle the rolls with cilantro and mint and serve warm with the Nuoc Cham for dipping. Make ahead: The Nuoc Cham can be refrigerated overnight. 

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

Tequila Mockingbird

With the exception of maybe around the holidays, I don’t really get cravings for cocktails in the winter and spring. When we’re heading into summer—now that’s another story. There’s something about the frivolous nature of cocktails, and the fact that they’re often made with fresh fruit and vegetables, that makes them perfect for warm summer evenings. The other day, my daughter mentioned how funny it would be if there was a drink called “Tequila Mockingbird” and of course she then had to research it on the internet. And, of course, there are numerous versions of the “Tequila Mockingbird,” not to mention a drink book by the same name, which I promptly ordered for my good friend Mary the librarian, who loves trying new cocktails as much as I do and has a birthday coming up. One recipe that we found online stood out and I had to try it right away. Don’t let the jalapeno scare you away. Unless you don’t like any kind of spice at all, be adventurous! Make it when you can get your hands around a really good watermelon. I quadrupled the recipe because it’s tedious making one cocktail after another. It’s herbaceous, summery and it has tequila in it—in short, it’s delicious!

By the way, Tequila Mockingbird by Tim Federele, arrived in the mail—it’s a hoot and comes highly recommended.


Tequila Mockingbird CocktailLeanne
1 jalapeño pepper slice
2 ounces Patrón Silver Tequila
1½ ounces Watermelon-Basil Purée (see recipe below)
¾ ounce fresh lime juice
¾ ounce agave syrup (one part agave nectar, one part water)

In a shaker, muddle the jalapeño slice. Add the remaining ingredients and fill with ice. Shake for 10 seconds and double strain into a rocks glass filled with fresh ice.


Watermelon-Basil Purée

2 cups fresh watermelon, chopped
7 basil leaves

Purée both ingredients in a blender or food processor until smooth. Refrigerate until needed.

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

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

This issue includes the Kids Summer Camps plus two three class series
and many other tasty options!

Be sure to check it out and register as soon as possible by calling
(360) 754-1448

Summer 2013 Brochure

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From India, With Love

Wednesday, May 8th, 6:00-8:30pm
Instructor: Ritu Batta

Ritu brings some of the most beloved dishes in India to the table in this class that’ll make it easy for you to prepare this wonderful food at home. She’ll begin by preparing Vegetable Pakoras and Paneer Pakoras, delectable little fritters. Also on the menu are three kinds of  Parantha, hearty stuffed flatbreads —Cauliflower, Potato and Spinach. Cucumber and Tomato Raita, Cumin Rice and Cilantro Chutney are the traditional accompaniments to these treats. Ritu offers Semolina Pudding with Almond and Raisins as the lightly sweet ending to the meal.

~Register today at (360)754-1448~

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The Amazing Amadeus!


Chef Amadeus

Chef Amadeus

Tuesday, May 7th 6:00-8:30pm
with Chef Amadeus

Many of you may be acquainted with dynamic Chef Amadeus because you’ve seen him in action at the Pacific Northwest Mushroom Festival every year or on the Food Network. The Jacksonville, Florida native, charming radio personality and creator of Southern Passion Salt-Free Spice Blends (soon to be available at Bayview) is stopping by BSC for an evening of fun and incredible food. He’ll be serving up Stuffed Mushrooms with Scallops and Kale Salad, Lamb Chops with Cognac-Mint-Citrus Jelly served with Curry-Crusted Risotto with Chard and a decadent Banana Foster with Roasted Butternut Squash. Come and experience the amazing Chef Amadeus!

Register today at (360)754-1448!

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

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