Has your performance or ability to play golf ever been limited by your ability to recover properly between rounds? This workshop will teach you the best ways to prevent post-round soreness and fatigue, ways to proactively improve your body’s resilience for golf, and techniques to help you recover quicker between rounds to unleash your best performance and consistency on the course!

Bring a yoga mat with you, Dr. Hirsch will be demonstrating some exercises for your guided participation!

Please register in advance so that we may be prepared for your attendance.

Join Chef Weasey for another cooking demonstration from the comfort of your own home! August is the height of sweet corn season and Cooking Made Weasey will go over different cooking techniques and methods to enjoy this amazing seasonal vegetable!

Please register for the Zoom link information.

Fabric, Paint & Fun

Adele Zaniewski from Monogram Furniture joins us again, this time to talk fabric and paint! Discover new options in the upholstery world, learn the tricks to putting together a cohesive palette, and choosing the perfect paint color to customize your space. At the end, have your design questions answered by Adele, Coastal Style’s “Best of” Interior Designer!

Please register to receive the Zoom link information.

CVS Pharmacy brings a Flu Shot Clinic to Bayside. Flu shots will be administered on a first-come, first-serve basis. Limited quantities available.

All patients need to bring their insurance information, for 65+ that will likely be their Medicare B card. CVS Pharmacy recommend patients double check with their insurance prior to the event to ensure their vaccine is covered through CVS. This helps minimize patients having to come in to the store in the days following the event or having to pay out of pocket. Wear appropriate clothes that allow access to upper deltoid muscle. Masks and pre-vaccination temperature check are required for all patients receiving vaccines.

No pre-registration available.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Did you know the Blood Bank of Delmarva needs about 350 donors a day to serve 19 hospitals on Delmarva and to save more than 20,000 patients each year? Join in the Blood Drive at Bayside during this critical time. Follow the steps below to schedule your donation. Coronavirus precautions will be in place.

Donate blood to the Blood Bank of Delmarva! Register with the 4 easy steps below

1. Follow this link: https://donate.bbd.org/donor/schedules/drive_schedule/5330 
2. Create a quick log-in, orl og-in with your existing information
3. Search for the drive happening with Bayside Institute on September 24 (zip code 19975)
4. Schedule your donation time slot between 8:30AM and 2:00PM

For information on blood donations and Coronavirus safety protocols, please visit: https://www.delmarvablood.org/give-blood/covid-19-and-blood-donation/
For general information on blood donation, please visit: https://www.delmarvablood.org/give-blood/types-donations/blood-donation/

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.

Chef Frank “opens the books” to three generations of family recipes.  In this multi-part series, learn how to make everything from pane (bread and pizza) to dolce (desserts).  Not only will you learn how to cook like an Italian, you’ll feel like you are in culinary school as you learn some culinary history, proper technique, and science along to the way.

There are no pre-requisites and each session is self-contained.  You may attend any or all.

Syllabus:

1. Session 1 (September 16) – Mother Sauces
   1. Roux
   2. Bechamel
   3. Veloute
   4. Marinara
2. Session 2 (September 30) – Building Flavor
   1. Mirepoix
   2. Bolognese
   3. Pasta e Fagioli
3. Session 3 (October 14) – Vedure
   1. String Beans
   2. Brussels Sprouts
   3. Asparagus
   4. Broccoli
4. Session 4 (October 28) – Pestos
   1. Kale Pesto
   2. Red Pepper Pesto
   3. Pesto Bianco
   4. Avocado Pesto
5. Session 5 (November 11) – Noni Specialties
   1. Polenta
   2. Noni’s Chicken

Chef Frank Granito is a retired Information Technology Professional with 45 years’ experience as a home cook and 63 years’ experience as an Italian.  Chef Frank began his second career by attending culinary school and has worked as a caterer and most recently as a prep/sous chef.