3 pc Task Knife Set

Why Use a Specific Task Knife?

The right tool for the right job.

Summer is a season of specifics. Tasks that you may not do much all year come up and set you on a quest for just the right knife.

The tomato season can be quite short. But when it shows up, you want a sharp knife for those perfectly thick rounds of succulent ripe summer tomatoes.

Learn more about specific task knives and then save 10% when you purchase our new 3 pc Task Knife Set.

Read more Great French Knives.

Copyright: markstout / 123RF Stock Photo

Time For Strawberry Shortcake

Sugar Scones with Strawberries & Cream

4 cups flour, divided
1/4 cup sugar
2 Tablespoons baking powder
1/2 teaspoon salt
1 1/2 sticks chilled unsalted butter (3/4 cup)
2 eggs
1 cup milk
additional granulated sugar as needed

Preheat the oven to 450 degrees. Lightly butter a large, heavy baking sheet and set aside.

Combine 3 1/2 cups of the flour, the sugar, baking powder and salt, and sift them into a large bowl. Cut the butter into 4 long sticks. Cut across the sticks to create 1/4 inch thick butter pats. Add the chilled butter bits to the flour mixture. Rub the butter between the fingertips with the flour in a smearing action until a combination of flakes and coarse meal is formed.

Beat the eggs well and blend them with the milk. Make a well in the center of the dry ingredients. Add the beaten eggs and milk. Leave a small amount of the liquid behind (1 teaspoon or so). Stir the dough with a fork until it can be gathered into a ball. Place the dough on a lightly floured surface and knead it. As you knead, add the reserved 1/2 cup flour, a little at a time, or until the dough is firm but slightly sticky. You may not use all of the flour.

On a clean lightly floured surface, roll the dough into a circle that is 3/4 to 1 inch thick. Coat the top with the reserved egg mixture and sprinkle lightly with some granulated sugar. Dip a knife into flour and cut the dough into 8-12 equal triangles. Transfer them to the baking sheet leaving one inch or more space between them. Bake the scones for about 15 minutes or until they are puffed, brown, and firm to the touch. Cool briefly.

1 quart sliced strawberries lightly sugared
1 pint freshly whipped cream (Use some powdered sugar if you wish.)
additional powdered sugar as desired

Split the scones horizontally. Spoon some of the strawberries on the bottom half of the scone. Top it generously with whipped cream. Place the upper half of the scone on top. Add more berries and cream. Sprinkle with powdered sugar as desired and serve.

Copyright: jirkaejc / 123RF Stock Photo

Kosher Salt & Sea Salt

Use a Variety of Salts

What’s the difference between sea salt and kosher salt? Which one should I use?

Ann R.

Your Answer:

Sea salt is a more finely milled salt that comes from many locations around the world. Each location can have its own distinct, texture, flavor and color. Though you may use sea salt on a daily basis, Chefs frequently use these different salts as finishing salts. An example would be a lovely summer salad with greens from the garden. Just as the salad is about to be served it is sprinkled with a special sea salt that heightens the flavor.

A majority of chefs use kosher salt for daily cooking. It is more coarsely milled, is more uniform in texture, and is less salty than sea salt. Cooks find kosher salt easier to manage in a consistent way. At Bon Vivant we use Kosher salt on a daily basis. We recommend Diamond Kosher salt found in boxes in the spice department at your store.


Copyright: yatomo / 123RF Stock Photo

Enjoy Fresh Salmon!

Fresh From Alaska!

4-6 6 ounce Wild Salmon Fillets
1-2 lemons sliced in thin circles
olive oil, melted butter or mayonnaise as needed
some fresh garden herbs of choice such as: dill, tarragon, chives
kosher salt
fresh ground pepper
a touch of red pepper flakes (optional)

Preheat the oven to 450 degrees.

We suggest you serve 6-8 ounces of salmon fillets per person. If you have other courses a 6 ounce fillet is plenty. If you have out of town guests they will probably be able to eat 8 ounces just out of desire.

Place the fillets on a foil lined bake sheet skin side down. Lightly coat the top of each fillet with olive oil, melted butter or mayonnaise. Sprinkle with your fresh garden herbs of choice (fresh chives, dill, tarragon) and season with salt and pepper. Copper River salmon is rich and full of natural oils and flavor. It does not need much to be moist and luscious. Lay thin, large lemon circles on the top of the fillets, about 2 slices for each fillet will do.

Bake the salmon for about 10 minutes per inch of thickness. Around 12 to 15 minutes is usual. Slide your spatula along the skin and lift the fillet to the plate. Remove the lemon slices and serve.

Guidelines for doneness: The meat should feel firm, but tender to the touch.. If the fish flakes it is too well done. Follow the 10 minute rule with an oven that is heated from 400 to 450 degrees. Remember less cooking is better. Enjoy!!!

Find the right answers!

“Ask Louise”

Why can’t I get a simple answer?

Are you suffering from information overload? Have a simple cooking question but can’t seem to find a straight-forward answer?

“Ask Louise”

Email your questions to and look for your answer in an upcoming edition of our newsletter.

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Mark Musick

Try Seasonal Eating!

Time flies but some things never change!

You can read about some of Louise’s memories of Mark Musick and the Northwest Culinary Institute in our weekly newsletter. You can also pick up some great ideas in our upcoming New Northwest Cuisine class on May 20th.

In the meantime, don’t miss this great article from Seattle Times Pacific NW Magazine
Mark Musick transformed the way Seattle thinks of local, seasonal food.

Acquire Some Expertise!

Louise in the Top Twenty!

It’s so nice to be noticed!

Expertise.comThank you Expertise.com for recognizing Louise as one of the best Cooking Teachers in Seattle.

Of the 164 schools reviewed, Louise made the top 20!
Their criteria: Reputation, Credibility, Experience, Availability & Professionalism

Read more at: https://www.expertise.com/wa/seattle/cooking-classes#provider11

“We’ve got great things cooking for you!”

Enjoy your surroundings!

Spring in the Garden

At Bon Vivant, environment is everything!



We invite you to step through the blue door and engage in a setting that is warm and nurturing.


From the kitchen to the table and the gardens beyond we love sharing all of this with you!

Kitchen 20120428 Table 01 sm2adj



We hope that you will take some time during your next visit to venture out into the gardens, explore some of the nooks and crannies and enjoy the blooms.

Share a meal and enjoy!

Time For Summer Fun!

The sun has finally returned and it’s time to get out and play!

While there will be limited classes this summer, we’ll be having more exciting adventures coming for you in September.

In the meantime, we’d like to pay tribute to our amazing students. You make Bon Vivant School of Cooking what it is! Enjoy…

Bon Vivant Students

Seafood Mornay

Seafood Mornay

Preparing the Sauce

2Tablespoons grated Parmesan cheese

4 Tablespoons butter
4 Tablespoons flour
1-1/4 cups milk or 3/4 cup milk and 1/2 cup fish broth
1 teaspoon salt
1/8 teaspoon fresh ground white pepper
dash of tabasco and/or cayenne
1 teaspoon lemon juice
2 egg yolks
1/2 cup cream
 1/2 cup grated Emmenthaler or Gruyere cheese

Heat the milk until it forms a skin (scald). Melt the butter in a 1 1/2 quart saucepan. Whisk in the flour until it forms a paste. Let the roux bubble and cook on low heat for 1-2 minutes. Remove the pan from the heat and let it cool briefly. Quickly whisk in the hot milk.

Return the pan to the heat and bring it to a boil. Reduce the heat to low and let the sauce simmer for 3-4 minutes while you add the seasonings.

Meanwhile, combine the egg yolks and cream. Add a few spoonfuls of hot sauce to the cream and egg mixture, then whisk it into the hot sauce. Warm it on low heat for about 30 seconds, then whisk in the cheeses. Stir the sauce over low heat until the cheese is melted and smooth (about 1 minute). Do not allow the sauce to boil. Correct the seasoning.

Assembling and Serving

2 cups cooked shrimp, crab, lobster or scallops, or a mixture (about 1 lb)
1 cup fresh bread crumbs
1/4 cup melted butter
1/2 cup grated Parmesan cheese
soft butter as needed

Preheat the oven to 375 degrees. Butter 6 porcelain shell dishes or a 1 quart casserole and distribute the seafood mixture. Spoon the sauce over the seafood.

Combine the bread crumbs and butter together and toss with a fork until lightly moistened. Sauté on low heat until crisp. Add the cheese and combine. Sprinkle this mixture over the seafood. Bake 15-20 minutes or until hot and bubbly. Broil briefly if desired. Serve immediately.