Kitchen Arts  Calendar

  • Click on a title to read more and register.
  • You can also click on "Week" located under the word Month below to see what is happening in the studio this week.
  • Hover on a title to see end time.
  • Click here to read class descriptions.
  • Color code:  Classes-Events / All Levels or No Prerequisite Classes  / Open studios  / In-Session Classes, Meetings, etc.

Upcoming events

    • Friday, June 25, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • BARN Kitchen Arts Studio & Great Room, Class Code KI062521SS
    • 1
    Register

    *** This class is for ages 21+ Only.***

    Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights!  To top it all off students will also learn about what are the best wines to accompany oysters.  

    What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:  

    • Oysters on the half shell with Mignonette 

    • From Eleven Winery:  Chenin Blanc and Sauvignon Blanc 

    Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines. 

    Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.

    Details:

    • This class is for participants ages 21+ only.
    • Registration will close on Wednesday, June 23rd at 5:00pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!

    Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods. 


    • Tuesday, June 29, 2021
    • 6:30 PM - 8:30 PM (PDT)
    • BARN Kitchen Arts Studio
    • 1
    Register

    Photo of Volunteer with button from Pexels.comThis is an internal BARN Kitchen Arts class specifically for our list of Kitchen Arts volunteers.

    This hands-on introduction to BARN's Kitchen allows participants time to work through a recipe, be trained on various pieces of equipment (ovens, induction burners, Kitchen Aide mixers, and/or food processors), as well as, orient themselves to BARN's Kitchen. BARN's Kitchen is permitted by the Kitsap Health Department. This requires food novices to become familiar with appropriate methods of food preparation for public consumption, storing food and kitchen cleanliness. These standards will be reviewed and practiced as a part of the orientation production.  

    Details:

    • This class is a prerequisite for In-Studio Kitchen volunteers.
    • This class is limited to invited volunteers that will volunteer as assistants for future classes. A registration code is required. We will have kitchen orientations for the public in the near future.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.

    For more information on how you can volunteer in our Kitchen Arts studio, please contact Sandra Mehta at kitchen.volunteers@bainbridgebarn.org.
    • Sunday, July 04, 2021
    • 7:00 AM - 11:30 PM (PDT)


    • Friday, July 09, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • Class time is Pacific Time, Class Code KI070921SB
    • 18
    Register

    **This workshop will be live streamed via Zoom.** 

    Photo of cast iron skillet with market fresh vegiesHere in the Pacific Northwest, we have it easy when it comes to finding fresh produce. Local farmers bring in their wares daily to various weekly farmers markets throughout the area with some of these markets running year around. Most of us only have to drive a few blocks to pick up fresh winter greens in January, fragrant strawberries in July, and juicy tomatoes in September. The food is there waiting for us to come and get it. 

    This recipe came about from one of the Shibaguyz’s weekly visits to the West Seattle Farmers Market. After spending the better part of the morning shopping and visiting their farmer friends they would arrive at home around lunchtime ready to eat anything in sight. Luckily their bags held everything needed for a delicious, healthy(ish) quick lunch that was ready about the same time the groceries were put away.

    Details:

    • Registration will close on Tuesday, July 6th at 7:00 PM (Pacific Time)
    • A shopping list will be in your registration confirmation email.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.

    Shannon and Jason's Social Media Links:

    Facebook

    Instagram

    Twitter



    • Monday, July 12, 2021
    • (PDT)
    • Thursday, July 15, 2021
    • (PDT)
    • 4 sessions
    • BARN's Kitchen Arts Studio, Class Code KI071221MS
    • 0
    Join waitlist

    Chef Marcela and YouthIf you want to acquire knife skills and basic culinary techniques, this camp is the place to be! During the week, we will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen.  Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.     

    Day 1
    Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes.  Participants will also be introduced to an electric burner and learn to make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.

    Day 2
    Participants will continue to build on knife skills and learn to wash, peel, prep, steam and boil vegetables.  We will also learn some basics about salad dressings, the importance of temperature, seasoning and balancing with acid.  Participants will produce a Vegetarian Salad Nicoise for lunch on day 2. 

    Day 3
    Continuing to build on basic culinary skills while introducing different ingredients, participants will continue
    to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.

    Day 4
    Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese.  Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.

    Participants will also learn the importance of cleanliness in the kitchen.  All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.


    Details:

    • Registration will close on Saturday, July 3rd at 9:00 AM.
    • This class is for youth 10-12 years old. Please note that this class is held in a kitchen environment which involves sharp knives and other pieces of equipment. Students will be shown how to use all tools safely, but parents should be aware that there is an element of risk involved in this activity 
    • To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours). The email address you register with is where all reminders will be sent to.
    • Please click here to register youth for an optional supervised lunch hour from 12-1pm for the week of this class.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply. 
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

    Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.


    • Tuesday, July 13, 2021
    • (PDT)
    • Friday, July 16, 2021
    • (PDT)
    • 4 sessions
    • BARN's Kitchen Arts Studio, Class Code KI071221MS-2
    • 2
    Register

    Chef Marcela and YouthIf you want to acquire knife skills and basic culinary techniques, this camp is the place to be! During the week, we will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen.  Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.     

    Day 1 (TUESDAY)
    Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes.  Participants will also be introduced to an electric burner and learn to make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.

    Day 2 (Wednesday)
    Participants will continue to build on knife skills and learn to wash, peel, prep, steam and boil vegetables.  We will also learn some basics about salad dressings, the importance of temperature, seasoning and balancing with acid.  Participants will produce a Vegetarian Salad Nicoise for lunch on day 2. 

    Day 3 (Thursday)
    Continuing to build on basic culinary skills while introducing different ingredients, participants will continue
    to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.

    Day 4 (Friday)
    Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese. Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.

    Participants will also learn the importance of cleanliness in the kitchen.  All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.


    Details:

    • Registration will close on Saturday, July 3rd at 5:00 PM.
    • This class is for youth 10-12 years old. Please note that this class is held in a kitchen environment which involves sharp knives and other pieces of equipment. Students will be shown how to use all tools safely, but parents should be aware that there is an element of risk involved in this activity 
    • To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours). The email address you register with is where all reminders will be sent to.
    • Please click here to register youth for an optional supervised lunch hour from 12-1pm for the week of this class.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply. 
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

    Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.


    • Wednesday, July 14, 2021
    • (PDT)
    • Wednesday, September 08, 2021
    • (PDT)
    • 3 sessions
    • BARN's Zoom Room 2
    Register

    **This event will be live streamed via Zoom.** 

    Hosted by Membership Coordinator Jen Primm.

    An open forum of discussion for BARN Members to gather and chat every second Wednesday of the month. Jen may bring topics of conversation to the meeting.

    Members, please register here to receive the Zoom link right away. It will be sent to the email address you used to register. A reminder email will also be sent one day prior to the event.

    This event will be conducted via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.

    The BARN Member newsletter is emailed the fourth Wednesday of the month. The link to join is also provided in that monthly newsletter about a week prior to the event. 

    If you have questions, please contact Jen at Membership@bainbridgebarn.org.

    • Monday, July 19, 2021
    • (PDT)
    • Thursday, July 22, 2021
    • (PDT)
    • 4 sessions
    • BARN's Kitchen Arts Studio, Class Code KI071921MS
    • 0

    Photo of a Plated steak and salad vegiesJoin Chef Marcela as she takes participants through a flavor journey around the globe with some of her favorite recipes. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family. 

    Participants will need to bring their own cast iron grill pan that has been seasoned and ready for use. Some grilling will also be done outside on BARN’s gas grill.      

    Day  1 - Who doesn’t love a good taco?  Taking advantage of the bountiful produce and seafood in our hood, participants will start the week off learning about grilling fish and produce. 

    Day 2 - Mishkaki are meat skewers sold on the streets of Kenya and Tanzania. Participants will spend the time learning the secrets of marinating and grilling; all the while chopping, dicing and julianning their way through a history lesson of Indian flavors in Africa.

    Day 3 - Participants will get another take on chicken barbeque. Piri piri is a spicy tangy dish with Portugese roots in southern Africa.  Like masalas and curries, families guard their recipes. Participants will work with chili peppers and other ingredients to create a paste for roasting chicken.  

    Day 4 - Beef Bulgogi is a family favorite in our  household.  Working with different ingredients, participants will learn more grilling techniques as well as practicing knife skills to produce a hearty meal - promising to be a delicious and well earned end to grilling around the world.

    Participants will also learn the importance of cleanliness in the kitchen.  All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.

    Prerequisites: 

    A curious palate and a love of cooking. This is an intermediate class and basic knife and cooking skills are required. Having taken a consumer science course or previous BARN cooking class is preferable


    Details:

    • Registration will close on Saturday, July 10th at 9:00 AM.
    • Participants will need to bring their own cast iron grill pan that has been seasoned and ready for use.
    • This class is for youth ages 12-18. Please note that this class is held in a kitchen environment which involves sharp knives and other pieces of equipment. Students will be shown how to use all tools safely, but parents should be aware that there is an element of risk involved in this activity 
    • To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours). The email address you register with is where all reminders will be sent to.
    • Please click here to register youth for an optional supervised lunch hour from 12-1pm for the week of this class.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply. 
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

    Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.


    • Friday, July 23, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • BARN Kitchen Arts Studio & Great Room, Class Code KI072321SS
    • 13
    Register

    *** This class is for ages 21+ Only.***

    Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights!  To top it all off students will also learn about what are the best wines to accompany oysters.  

    What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:  

    • Oysters on the half shell with Mignonette 

    • From Eleven Winery:  Chenin Blanc and Sauvignon Blanc 

    Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines. 

    Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.

    Details:

    • This class is for participants ages 21+ only.
    • Registration will close on Wednesday, July 21st at 5:00pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!

    Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods. 


    • Saturday, July 24, 2021
    • 10:00 AM - 11:30 AM (PDT)
    • BARN Kitchen Virtual Zoom Room, Class Code KI072421CL
    • 11
    Register

    **This workshop will be live streamed via Zoom.** 

    The secret to scrumptious home-cooked meals (and impressive entertaining!) is keeping crazy-good condiments stocked in your pantry or refrigerator. These four are some of Cynthia Lair’s personal favorites and sound perfect for your Summer meals:

    Quick Pickled Red Onions, Maple Glazed Pecans, Cilantro Chimichurri, Apricot Ginger Chutney. All can be made in bulk and canned or kept frozen.


    Details:

    • Registration will close on Wednesday, July 22nd. 
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Chef and Author: Cynthia LairCynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.

    Her latest book, Sourdough on the Rise:  How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019.

    The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.

    Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.

    • Monday, July 26, 2021
    • (PDT)
    • Thursday, July 29, 2021
    • (PDT)
    • 4 sessions
    • BARN's Kitchen Arts Studio, Class Code KI072621CC
    • 0
    Join waitlist

    Let’s dive into the world of cake baking and decorating!  We will explore how to bake, torte, fill, ice, stack and decorate a two tiered cake and best of all you will walk home with your very own masterpiece. 

    Day 1
    It’s flower decorating time. We will learn how to make gum paste and figure out how to make a giant gum paste hydrangea.  

    Day 2
    It’s all about the cake.  We will bake a delicious moist chocolate cake from scratch, wrap and chill it for the next day. Our gum paste will be cured by then and we will make green leaves (cut from our self made stencils), many sugar daffodils and more loose hydrangea petals out of gum paste. To give these blooms life we will color each petal individually. These will be set aside to dry. 

    Day 3
    Buttercream!  Participants will learn how to make swiss meringue buttercream to torte, fill, and ice their chocolate cakes.  Christine will share her technique to getting straight and level cake sides.  It promises to be a messy and delicious day.  

    Day 4
    On the final day, participants will bring everything together as well as learn more piping techniques to pipe ruffles - horizontally, vertically, diagonally or make swirls.  The cakes will then be stacked and decorated with all the sugar flowers made on day one. 

    Participants will take home a masterpiece to share with family or friends.  

    Participants will also learn the importance of cleanliness in the kitchen.  All participants will be responsible for assisting in washing up and cleaning The BARN Kitchen Studio in accordance with our restaurant permit standards.

    Details:

    • Registration will close on Sunday, July 25th at 9:00 AM.
    • This class is for youth 14-18 years old. Please note that this class is held in a kitchen environment which involves sharp knives and other pieces of equipment. Students will be shown how to use all tools safely, but parents should be aware that there is an element of risk involved in this activity 
    • To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours). The email address you register with is where all reminders will be sent to.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.

    • Student should bring
      An egg carton, for forming and storing sugar flowers
      Tupperware for bringing home cake scraps on the third day
      Approx. 10 x 10 x 15 box for transporting the cake home

    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply. 
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!

    https://www.crumbs-cakery.com/

    • Tuesday, July 27, 2021
    • 3:00 PM - 4:45 PM (PDT)
    • BARN Kitchen Virtual Zoom Room, Class Code KI072721KM
    • 10
    Register

    **This workshop will be live streamed via Zoom.** 

    Summer is here, and it is the best season to enjoy the bounty of our summer berries. This delicious and yet simple fresh berry bar recipe can be made with any berry or even stone fruits. You will find that this becomes a family go-to, easy to make dessert. The monthly bake-along is a friendly fun way to learn a new technique and recipe.

    Details:

    • Registration will close on Saturday, July 24th at 4:45 pm. 
    • The shopping list will be in your registration confirmation email.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer.  Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.


    • Friday, July 30, 2021
    • 6:00 PM - 7:30 PM (PDT)
    • BARN Kitchen Arts, Class Code KI073031KK
    • 5
    Register

    *** This class is for ages 21+ Only.***

    Champagne_Photo-by-Adriannaa-Calvoa-from-PexelsYay! BARN has chef Kell Killian back in the kitchen for an evening of celebration (because we can so why not?!)  Call it a delayed New Years celebration...call it what you want...just join us for a fun evening of cooking, bubbles and bites. You’ll enjoy a variety of Spanish inspired bites and canapes, and, assist if you’d like in helping to cook and create these lovely appetizers paired with bubbly that compliments the flavor profiles of the food.  Champagne included! This will be a fun time so come prepared to laugh, mingle and enjoy!

    Details:

    • This class is for participants ages 21+ only.
    • Registration will close on Wednesday, June 23rd at 5:00pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Kell Killian is a cook, has been a chef, a caterer, and traveler as well as a BARN Kitchen Arts studio volunteer. For which he is volunteering his time to host this celebratory class. Thank you Kell! He is passionate about both food and fun and bringing people together for both.


    • Sunday, August 01, 2021
    • 4:00 PM - 5:30 PM (PDT)
    • Class time is Pacific Time, Class Code KI080121CL
    • 14
    Register

    **This workshop will be live streamed via Zoom.** 

    Image Credit: Cynthia LairLearn how to make these delicious seasonal dishes that together create a well-balanced family meal. Bonus techniques learned include: roasting peppers and removing kernels from fresh corn.

    In a time when families are dealing with two careers, longer working hours, and numerous extracurricular activities, the fate of the shared, home cooked, family meal seems in jeopardy. Juggling commitments to make room for shared family meals has rewards!  We know that eating meals together increases the enjoyment of the meal, solidifies family bonds, and encourages communication about the day’s activities. If we are willing to make the extra effort required to share common meals, our lives are richer; solidarity is built.

    Gather these late summer ingredients, and join Cynthia to prepare Fresh Corn Chowder with Roasted Poblano and Fall Greens Vegetarian Caesar. Together they create a simple, balanced meal, full of flavor and ready to share!

    Details:

    • Registration will close on Thursday, July 29th at 5:30 PM (Pacific Time)
    • A shopping list will be in your registration confirmation email.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.
     
    Her latest book, Sourdough on the Rise:  How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019. The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.

    Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.



    • Monday, August 02, 2021
    • (PDT)
    • Thursday, August 05, 2021
    • (PDT)
    • 4 sessions
    • BARN Kitchen Arts Studio, Class Code KI080221NT+
    • 5
    Register

    Vegan burger & sides -Nancy Travis InstructorThere is a growing global consensus that eating a vegan diet is not only good for your health, but good for the animals and a way to help combat climate change. 

    Join us for a week of exploring vegan recipes and cooking techniques as well as discussions about all things vegan in this fun and tasty class! 

    Though the instructors will be driving the theme for each class, students will be helping make the decisions about ingredients in their creations. 

    Day 1
    We start this series with an overview of the week ahead then dive into vegan cheese making!  We will make a firmer, grate-able cheese, a melt-able softer cheese for pizza, and a cheese sauce with a few flavor variations. After which we’ll make a lunch of loaded nachos topped with our vegan queso cheese sauce and fresh made salsa. Delicious!   

    Day 2
    Let’s explore the colorful art of veggie sushi and spring roll creation!  We will explore different ingredients and rolling techniques then finish by making a dipping sauce to enjoy.  

    Day 3
    Who doesn’t love a good burger? Yay! It’s custom veggie burger day!  Each student will create a burger recipe according to your taste preferences. Students will eat, enjoy, and have some to take home and share.     

    Day 4
    Saving the best for last!  We conclude our class sessions with a day of desserts. Students create a delicious (dare we say “healthy”) vegan “candy” bar, along with other vegan “goodies” that students help choose.   

    During class, as time allows and if there’s interest, we will have discussions on a variety of vegan topics.

    This class is perfect if you are vegan, vegetarian or just curious how to make tasty food without dairy, eggs or meat. 

    Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting with cleaning BARN's Kitchen Studio in accordance with our restaurant permit standards. 

    Everyone should bring containers each day to class so food not eaten in class can be taken home.

    Details:

    • Registration will close on Sunday, August 1st at 9:00 AM.
    • This class is for youth 12-18 years old.
    • To register your youth, please put into the First Name field your first name then in parenthesis put the youth's first and last name (if different than yours).
    • Please click here to register youth for an optional supervised lunch hour from 12-1pm for the week of this class.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class. If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
    • Tuition assistance is available. Click here to apply. 
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Picture above is a promotional photo from a previous class. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.
    • A materials fee of $25 is included in the price of class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


    Instructor Bios: 

    Nancy Travis has studied and cooked whole food plant-based for over 30 years, and raised two vegan children who are now in their 20’s. . She co-owned a vegetarian fast food restaurant chain in the 90's and recently had a grab-and-go cafe on Bainbridge Island. Currently her business Sukhi Kitchen provides  vegan personal chef services, health education, and kitchen coaching to Bainbridge Island families. Nancy has been teaching plant based classes at BARN for the past 3 years.

    Aimee Hayes-Herb has two vegetarian (mostly vegan) happy and healthy teens!  She has assisted in teaching classes at BARN, is an active member of the Kitchen Arts Studio, and, has taught cooking classes in the Whole Foods kitchen in the past.  Her teaching focuses not only on the foods she creates, but, the nutritional impact as well.  She has assisted PCC cooking classes in Seattle, and, when in school to become a Nutritionist at Bastyr University worked as a teaching assistant in the whole foods cooking and teaching kitchen.  She has a passion for cooking, baking and preparing beautiful meals to share!




    • Sunday, August 08, 2021
    • 2:30 PM - 4:30 PM (PDT)
    • Great Room & Kitchen


    BARN Member BBQ from 2:30 TO 4:30. Members will receive an invite. More information to come soon. 

    • Friday, August 13, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • Class time is Pacific Time, Class Code KI081321SB
    • 20
    Register

    **This workshop will be live streamed via Zoom.** 

    Picture of jarred canned tomatoesThis is a live, virtual hands-on cooking class from the comfort of your own kitchen.  The Shibaguyz will make cooking fun and interactive. Follow along, ask questions, learn with others just like you would if you were in the BARN Kitchen.   

    Coming home on one of Seattle’s cold, gray, wet days to the smell of fresh tomatoes stewing in a pot with herbs, spices, and a little onion and garlic is always a special treat. In the Shibaguyz’s house, this tasty indulgence is something they enjoy all year, and so can you! 

    Whether you grow your own tomatoes or just found a great deal on a case of deep red beauties at the farmer’s market, all it takes is a few hours to preserve any extra red beauties for future meals.

    Although there are many canning options available, for ease and no fail results we’re focusing on to preserve your tomatoes with simple water bath canning.

    Details:

    • Registration will close on Tuesday, August 10th at 7:00 PM (Pacific Time)
    • A shopping list will be in your registration confirmation email.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A Zoom link, prep work, and recipes will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.

    Shannon and Jason's Social Media Links:

    Facebook

    Instagram

    Twitter



    • Friday, August 27, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • BARN Kitchen Arts Studio & Great Room, Class Code KI082721SS
    • 15
    Register

    *** This class is for ages 21+ Only.***

    Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights!  To top it all off students will also learn about what are the best wines to accompany oysters.  

    What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:  

    • Oysters on the half shell with Mignonette 

    • From Eleven Winery:  Chenin Blanc and Sauvignon Blanc 

    Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines. 

    Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.

    Details:

    • This class is for participants ages 21+ only.
    • Registration will close on Wednesday, August 25th at 5:00pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!

    Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods. 


    • Saturday, August 28, 2021
    • 5:00 PM - 8:00 PM (PDT)
    • BARN Kitchen Arts Studio & Great Room, Class Code KI082821BR
    • 8
    Register

    **This class is for participants age 21+

    Eiffel Tower at night from Pexels.comAn easy and simple approach to French style bistro cooking focusing on uncomplicated and good food that will impress your family and friends. 

    This is a 'hands on' class where four classic French Bistro dishes are prepared, cooked, and eaten together at the chef’s table. Included in the evening will be simple wine pairings and a discussion of the food prepared. Each recipe will be discussed by the instructor, with participants preparing and helping to cook all the dishes.  Basic kitchen knowledge is suggested and come ready to learn some of the colorful stories of the bistro approach to all things good, tasty and slightly exotic.

    Bistro Cooking by Patricia WellsPatricia Well’s popular cooking book 'Bistro Cooking' will be our guide and each participant will receive a copy to take home and further explore.

    The evening menu will include:

    • Soupe Aux Deux Céleris Double Celery Soup

    • Salade Lyonnaise La Meuniére  Salad of Escarole, Potatoes, Herring and Eggs

    • Lapin/Poulet À La Moutarde  Rabbit (or Chicken) in Mustard Sauce

    • Clafoutis Aux Poires  Pear Clafoutis 

    The instructor will also prepare a simple surprise and tasty side dish that will be discussed and enjoyed along with the other recipes at the chef’s table.

    Please bring an apron, and reusable take home containers that hold around 2 -3 quarts of food.  Attendees should wear closed toed shoes, hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in.  

    Prerequisites: 21 year and older only. 

    Details:

    • This class is for participants age 21+
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:
    Robert Ross is a landscape architect, garden designer and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir.  A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with France and Italy, the people, food and gardens. He shares a unique perspective that blends simple and accessible European cooking, renaissance gardens, and ornamental and culinary terracotta.

    • Sunday, September 12, 2021
    • (PDT)
    • Sunday, October 17, 2021
    • (PDT)
    • 6 sessions
    • Kitchen Arts Zoom Room, Class Code KI091221NT
    • 12
    Register

    Registration for this event will close Monday, August 30th. This class will be live streamed through Zoom.

    Join plant-based chef Nancy Travis as she guides you through a 21-day plant-based challenge which  is perfect for someone who is interested in losing weight,  maintaining a healthy weight or those curious about the numerous health benefits of a whole food plant based diet and would like to “test drive” this diet for themselves.  

    This is weight loss without restricting “carbs” or counting calories. The key to healthy weight loss and maintaining a healthy weight is learning to choose the right foods that are satisfying and health promoting. This program based on clinical research and created by The Physicians’ Committee for Responsible Medicine, will help you lose weight and stay healthy, all while bolstering clinical benefits such as lowering cholesterol, blood pressure, gaining better diabetes control as well as improving energy and mood. 

    Each class in the series will include an educational video, class discussion and support as well as a cooking demonstration of 3 recipes. Lots of tips and tricks, recipe handouts, as well as additional resources will be shared. You will also have access to Nancy via email to answer any questions between sessions.  


    Session 1: The Power of Your Plate - September 12
    We will focus on getting ready to start a low-fat, plant-based diet. We will guide you through what the diet entails, what groceries to purchase and what a healthy menu will look like.  

    Session 2: Let’s Go! - September 19th
    After a week of preparations and today’s lesson, you will have all the tools you need to start a low-fat, plant-based diet for the next three weeks. We will go around the "zoom room" and see how everyone did in their preparatory week of food shopping and meal planning. 

    Session 3: Getting into Gear - September 26th
    After the first week of the challenge we will discuss how things went; share successes and get support for things that were challenging.  You will gain some new insights from other class participants and may choose to share some of your own. 

    Session 4: Breaking the Food Seduction - October 3th
    This class will go over why specific foods high fat foods like cheese seem addictive and why foods like broccoli are not. Today’s lesson will address what we can do to break those addictions.

    Session 5: Keys for Natural Appetite Control - October 10th 
    This final class you will have been following a plant-based diet for 21 days! We will discuss next steps to creating a permanent diet change as we learn the secrets to appetite control. 

    Bonus Session 6: Kitchen coaching and questions answered- October 17th
    This is an optional one hour class session to help you put your new diet into action with more kitchen tips and tricks along with answering any last minute questions.


    This class was developed by Food for Life, an award-winning nutrition education and cooking program created by a team of physicians, nurses and dietitians for the Physicians Committee for Responsible Medicine


    Details:

    • Registration for this class will close on Monday, August 30th at 4:00pm. Handouts needed for the class will be mailed on September 1 via USPS to registrants. Please verify your home mailing address correctly when you register. Cancelation requests for a credit or refund will not be accepted after August 30th.
    • This class will be taught via the Zoom video conferencing program. For a great video on how to use Zoom, watch this tutorial.
    • A Zoom link to join this online event will be sent one day prior to each session to the email you registered with. Please watch for this email.
    • The class will include an educational video, a live cooking demonstration of several recipes, interactive discussions, handouts, recipes, lots of tips and tricks — all from the comfort of your home. 
    • Tuition assistance is available. Click here to apply.


    Instructor Bio:

    As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching and promoting a whole-foods, plant-based diet. She cooks for families in their homes and teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience in cooking plant-based meals and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at BARN for the past three years. She can be reached through her website, Sukhikitchen.com.

    • Friday, September 24, 2021
    • 5:00 PM - 7:00 PM (PDT)
    • BARN Kitchen Arts Studio & Great Room, Class Code KI092421SS
    • 15
    Register

    *** This class is for ages 21+ Only.***

    Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights!  To top it all off students will also learn about what are the best wines to accompany oysters.  

    What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:  

    • Oysters on the half shell with Mignonette 

    • From Eleven Winery:  Chenin Blanc and Sauvignon Blanc 

    Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines. 

    Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.

    Details:

    • This class is for participants ages 21+ only.
    • Registration will close on Wednesday, September 22nd at 5:00pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.

    Instructor Bio:

    Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!

    Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods. 


Past events

Thursday, June 10, 2021 Friday Night Pizza with the Shibaguyz (Online)
Sunday, June 06, 2021 Canceled>>Springtime in Florence (Online)
Saturday, June 05, 2021 Pupusa Party (Online)
Monday, May 31, 2021 Memorial Day Holiday
Thursday, May 27, 2021 Capturing Photos/Videos & How to Zoom Screen Share (Online)
Tuesday, May 25, 2021 Hands-on Kitchen Orientation for Volunteers
Monday, May 24, 2021 Taking Your Product to Market Post-Pandemic: A Business Workshop (Online)
Saturday, May 22, 2021 Authentic Indian Food: Veggie Pulao, Fritters, & Mango Lassi (Online)
Sunday, May 16, 2021 A Trio of Salads, Featuring Dairy-Free Pesto (Online)
Friday, May 14, 2021 BETA CLASS: Oyster Happy Hour (in-studio)
Thursday, May 13, 2021 Kimchi Fried Rice with Kalua Pork with the Shibaguyz (Online)
Wednesday, May 12, 2021 Setting up for Success - Plant Based Meal Prep with Nancy Travis (Online)
Sunday, May 09, 2021 Tapas with Chef Sol Peñafiel from Barcelona (Online)
Thursday, May 06, 2021 Beta Class - Iconic Indian Cuisine: Ghee (Online) (For Internal BARN Participants)
Sunday, May 02, 2021 Vegetarian Chinese Soul Food ~ Stir-Fries (Online)
Saturday, May 01, 2021 Preparing Spring Nettles with Azure Boure [Nettle Chicken Soup, Pesto, and Smoothie] (Online)
Sunday, April 18, 2021 Springtime Herb Quiche with Simple Salad (Online)
Tuesday, April 13, 2021 Monthly Bake Along: Cardamom Pistachio Carrot Cake (Online)
Saturday, April 10, 2021 Whole Grain Sourdough Masterclass (Online)
Friday, April 09, 2021 Old Fashioned Donuts - Cooking with the Shibaguyz (Online)
Wednesday, March 31, 2021 Hazelnut Currant Boule (round loaf yeasted bread) (Online)
Monday, March 29, 2021 Community Meeting for BARN Staff, Board, and Studio Leadership (Internal event)
Thursday, March 18, 2021 Private Risotto Class for BIWC with Chef Marcela (Online)
Monday, March 15, 2021 Creativity In Motion: BARN Fundraiser March 15th - 20th (Online)
Saturday, March 13, 2021 Master Decorating Techniques: Drip Cake (Online)
Friday, March 12, 2021 Jason’s Mac & Cheese: Easy Breezy Mac & Cheesy with the Shibaguyz (Online)
Tuesday, March 09, 2021 Get Ready For Pi Day – Blueberry Lemon Hand Pi(e) (Online)
Saturday, March 06, 2021 BETA Class for Internal Use: Latin American Curtido Kraut (Online)
Sunday, February 28, 2021 Florentine Cooking Class (Online)
Saturday, February 27, 2021 Pupusa Party (Online)
Wednesday, February 17, 2021 Bread Basics: Focaccia (Online)
Saturday, February 13, 2021 Chocolate Mandarin Orange Pound Cake with the Shibaguyz (Online)
Friday, February 12, 2021 Chocolate Tasting (Online)
Thursday, February 11, 2021 The Art of Making Seasonal Mocktails & Cocktails (Online)
Tuesday, February 09, 2021 Monthly Bake Along - Kate's Brownies (Online)
Friday, January 22, 2021 The Shibaguyz Heirloom Chili (Online)
Thursday, January 21, 2021 Yeasted Flat Bread (Online)
Thursday, January 14, 2021 Technology For Live Streaming Workshop (Online)
Sunday, January 10, 2021 Food for Life - Kickstart Your Health For The New Year (Online)
Saturday, January 09, 2021 Nutella Bundt Cake (Online)
Thursday, January 07, 2021 For Instructors: Getting Started with Online Classes (Online)
Sunday, December 13, 2020 Festive Small Bites for the Holidays (Online)
Saturday, December 12, 2020 The Gift of Granola (Online)
Friday, December 11, 2020 Chocolate Tasting (Online)
Friday, December 11, 2020 Gluten-Free Bake Along: Holiday Sweet Treats (Online)
Tuesday, December 08, 2020 Monthly Bakealong - Best Chocolate Chip Cookies Ever! (Online)
Saturday, December 05, 2020 A Holiday Classic - Buche de Noel (Online)
Friday, December 04, 2020 Pepper Jelly with Shibaguyz (Online)
Saturday, November 28, 2020 Healthy Dips, Dressings & Roasted Roots for No-Fuss Entertaining (Online)
Tuesday, November 24, 2020 Easy as Pie (Online)
Sunday, November 22, 2020 Easy as Pie - Gluten Free (Online)
Friday, November 20, 2020 BARN Bazaar Is Online!
Thursday, November 19, 2020 Technology for Live Streaming Workshop (Online)
Saturday, November 14, 2020 Easy as Pie (Online)
Friday, November 13, 2020 Killer Red Sauce with Shibaguyz (Online)
Friday, November 13, 2020 Gluten-Free Bake Along: Chocolate Torte (Online)
Wednesday, November 11, 2020 Getting Started with Online Classes: For Instructors (Online)
Tuesday, November 10, 2020 November Monthly Bakealong: Pumpkin Bread (Online)
Saturday, October 31, 2020 Edible Halloween Decorative Toppers (Online)
Thursday, October 22, 2020 Food For Life: Food For Healthy Living In Honor of Breast Cancer Awareness Month (Online)
Saturday, October 17, 2020 Easy as Pie (Online)
Friday, October 09, 2020 Gluten-Free Bake Along: Buckwheat Banana Bread (Online)
Tuesday, October 06, 2020 Getting Started with Online Classes: For Instructors
Monday, October 05, 2020 Technology for Live Streaming Workshop (Online)
Saturday, September 26, 2020 Miracle Bread with Shibaguyz
Friday, September 25, 2020 A Late Summer Tuscan Dinner (Online)
Tuesday, September 22, 2020 Getting Started with Online Classes: For Instructors (Online)
Sunday, September 13, 2020 Food for Life - Kickstart Your Health (Online)
Friday, September 11, 2020 Gluten-Free Bake Along: Vegan Sesame Tahini Cookies (Online)
Sunday, August 30, 2020 Sushi Party-Roll Along (Online)
Saturday, August 22, 2020 Cocktails, Cordials & Bitters (Online)
Saturday, August 22, 2020 Canceled>>A Celebration of Berries (Online)
Tuesday, August 18, 2020 For Instructors: Getting Started with Online Classes
Friday, August 14, 2020 Lime Cheeze Cake: August Gluten-free Bakealong (Online)
Tuesday, July 28, 2020 Sensational Summer Salads (Online)
Sunday, July 19, 2020 Food for Life - Power Foods for Your Brain (Online)
Saturday, July 04, 2020 BARN Closed: Independence Day Holiday
Thursday, July 02, 2020 Easy as Pie (Online)
Wednesday, June 24, 2020 Smart Cooking to Boost Your Immune System: Foods for Weight Control (Online)
Sunday, June 21, 2020 Smart Cooking to Boost Your Immune System: Foods for Weight Control (Online)
Sunday, June 14, 2020 Smart Cooking to Boost Your Immune System: Fighting Diabetes with Food (Online)
Sunday, June 07, 2020 Smart Cooking to Boost Your Immune System: Foods for a Healthy Heart (Online)
Sunday, May 31, 2020 Smart Cooking to Boost Your Immune System: Immunity-Strengthening Foods (Online)
Sunday, March 15, 2020 BARN CLOSED>>
Saturday, March 14, 2020 <<BARN CLOSED>> March 14 through March 31
Sunday, March 01, 2020 Bread Basics: Focaccia & Italian White Bean Soup
Saturday, February 29, 2020 Winter Beet Salad “Vinegret” & Quick Pickles
Friday, February 28, 2020 Knife Skills & Techniques
Sunday, February 23, 2020 NEW Hands-on Kitchen Orientation
Tuesday, February 18, 2020 Monthly Cookie Club for February: Salted Chocolate Chunk Short Bread
Saturday, February 15, 2020 French Macarons (Make-up class)
Saturday, February 15, 2020 Borscht, Peasant Beetroot and Veggies Soup/Stew
Friday, February 14, 2020 Teen Night @ BARN!
Tuesday, February 11, 2020 BARNTalks: The Big Bang and Sub-Atomic Collisions (Free Event)
Sunday, February 09, 2020 French Macarons For Your Valentine
Saturday, February 08, 2020 French Macarons For Your Valentine
Friday, January 31, 2020 BARN Annual Community Group Meeting
Wednesday, January 29, 2020 NEW Hands-on Kitchen Orientation
Tuesday, January 28, 2020 BARNTalks: Building a Backyard Railroad (Free Event)
Thursday, January 23, 2020 Healthy Meal Launch 2020 - Eat More Veggies!
Sunday, January 19, 2020 Chinese New Year Dumplings - Back by Popular Demand
Wednesday, January 15, 2020 BARN CLOSED Due to Inclement Weather
Tuesday, January 14, 2020 BARN CLOSED Due to Inclement Weather
Monday, January 13, 2020 BARN CLOSED Due to Inclement Weather
Wednesday, January 01, 2020 Holiday: BARN CLOSED to members and the public
Wednesday, December 25, 2019 Holiday: BARN CLOSED to members and the public
Monday, December 16, 2019 BARN Gratitude Luncheon for Staff, Leads, and Board (Great Room/Kitchen Reserved)
Saturday, December 14, 2019 A Holiday Classic - Buche de Noel
Thursday, December 12, 2019 Join Our BARN Community For a New Informal Singing Group
Thursday, November 28, 2019 BARN CLOSED for Thanksgiving Holiday
Tuesday, November 26, 2019 November Monthly Bakealong: Pumpkin Pie
Monday, November 25, 2019 Join Our BARN Community For a New Informal Singing Group
Saturday, November 23, 2019 BARN Bazaar
Friday, November 22, 2019 BARN CLOSED @ 7:00 pm - Preparations for Bazaar - No Member/Public Entry
Monday, November 18, 2019 Kitchen Studio Orientation-Evening Session
Monday, November 18, 2019 Kitchen Studio Orientation-Morning Session
Friday, November 15, 2019 Ladies' Night Out at BARN
Thursday, November 14, 2019 Festive Holiday Meal: Ideas for the plant-based crowd
Thursday, November 14, 2019 Join Our BARN Community For a New Informal Singing Group
Monday, November 04, 2019 Middle School Maker Mondays: Techniques in Pastry
Sunday, November 03, 2019 Kitchen Arts: Flaky Yummy Pies or Galette
Saturday, November 02, 2019 A Tuscan Evening of Food, Gardens and Terracotta
Wednesday, October 23, 2019 Finding Edible Mushrooms
Tuesday, October 22, 2019 October Monthly Bakealong: Spooky Faux-reos
Monday, October 21, 2019 Kitchen Studio Orientation-Evening Session
Monday, October 21, 2019 Kitchen Studio Orientation-Morning Session
Saturday, October 19, 2019 It Was a Dark and Stormy Night
Friday, October 18, 2019 Kitchen Arts: Monthly Meet Up - Chocolate Truffle Spiders
Thursday, October 17, 2019 Join Our BARN Community For a New Informal Singing Group
Monday, September 30, 2019 Join Our BARN Community For a New Informal Singing Group
Saturday, September 28, 2019 Farmer's Market Meal with Chef JJ
Tuesday, September 24, 2019 September Monthly Bakealong: Savory Hand Pies
Friday, September 20, 2019 Kitchen Arts: Monthly Meet Up - Fresh Pasta!
Thursday, September 19, 2019 Join Our BARN Community For a New Informal Singing Group
Monday, September 16, 2019 Kitchen Studio Orientation-Evening Session
Monday, September 16, 2019 Kitchen Studio Orientation-Morning Session
Thursday, September 05, 2019 Sensational Summer Salads
Monday, September 02, 2019 Labor Day: BARN is Open Today (Click on link for more info)
Saturday, August 24, 2019 Cast Iron Fried Chicken
Thursday, August 22, 2019 Sensational Summer Salads
Wednesday, August 21, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, August 21, 2019 Kitchen Studio Orientation-Morning Session
Tuesday, August 20, 2019 August Monthly Bakealong: Blackberry Bars
Friday, August 09, 2019 Tax & Business License Seminar for Fledgling Businesses
Tuesday, July 23, 2019 July Monthly Bakealong: Burger Buns
Tuesday, July 23, 2019 Join Our BARN Community For a New Informal Singing Group (12PM to 1PM)
Monday, July 22, 2019 Summer Youth: Techniques in Pastry - Back to Basics (12-17)
Wednesday, July 17, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, July 17, 2019 Kitchen Studio Orientation-Morning Session
Sunday, July 14, 2019 Knife Techniques - Cut Like A Chef - with Miles James
Wednesday, July 10, 2019 Wrapping up Flavors of India – A Dosa Tasting Menu!
Tuesday, July 09, 2019 Small Batch Jam
Tuesday, July 09, 2019 Summer Youth: Cooking Around The World (12-17)
Saturday, July 06, 2019 Rotary Auction - No Classes at BARN from 8:00 AM to 5:00 PM
Thursday, July 04, 2019 4th of July HOLIDAY
Tuesday, July 02, 2019 Kitchen Rental - July 2 (4-8pm) Specialized Class - Party
Tuesday, June 25, 2019 June Monthly Bakealong - Shortcakes: Traditional or Chocolate?
Wednesday, June 19, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, June 19, 2019 Kitchen Studio Orientation-Morning Session
Sunday, June 16, 2019 Fathers Day - Holiday
Saturday, June 15, 2019 Bake-off For Dogs
Thursday, June 13, 2019 Wrap and Roll with Nancy Travis
Saturday, June 08, 2019 Pig Butchery and Cookery
Sunday, June 02, 2019 Biscuits!
Monday, May 27, 2019 Memorial Day Holiday
Tuesday, May 21, 2019 May Monthly Bakealong: Rhubarb Cake!
Wednesday, May 15, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, May 15, 2019 Kitchen Studio Orientation-Morning Session
Thursday, April 25, 2019 April Monthly Bakealong: Filled Scones
Saturday, April 20, 2019 Soup and a Cookbook Swap!
Wednesday, April 17, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, April 17, 2019 Kitchen Studio Orientation-Morning Session
Sunday, April 14, 2019 Spring Sampler BARN-Wide Event
Wednesday, March 20, 2019 Kitchen Studio Orientation-Morning Session
Saturday, March 16, 2019 Kitchen/Great Room Rental - New Life Men's Breakfast, Saturdays 7:30a-9:30a, Multiple Dates
Thursday, March 14, 2019 Celebrate Pi Day 3.14 - Collaboration Between ETA & Kitchen
Friday, March 08, 2019 Teen Night @ BARN!
Wednesday, February 20, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, February 20, 2019 Kitchen Studio Orientation-Morning Session
Tuesday, February 12, 2019 BARN CLOSED
Monday, February 11, 2019 BARN CLOSED Due to Inclement Weather
Friday, February 08, 2019 CANCELED Due to Weather>>>Teen Night @ BARN!
Friday, February 08, 2019 >>BARN CLOSED at 2:00 PM Friday through Sunday, February 10th Due to Inclement Weather<<
Monday, February 04, 2019 BARN CLOSED today due to weather
Wednesday, January 30, 2019 Kitchen Rental - Jan. 30 Specialized Class - Party
Sunday, January 27, 2019 Chinese New Year Dumplings - Back by Popular Demand
Thursday, January 24, 2019 Eat More Veggies in 2019 — Healthy Meal Launch for the New Year
Sunday, January 20, 2019 Getting Started with Sourdough - Whole Wheat Sesame Seed Crackers
Wednesday, January 16, 2019 Kitchen Studio Orientation-Evening Session
Wednesday, January 16, 2019 Kitchen Studio Orientation-Morning Session
Saturday, January 12, 2019 Kitchen Rental - A Woman Sconed - POP UP Lunch
Sunday, January 06, 2019 Benefit Concert with Maria Newman and Friends
Wednesday, December 19, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, December 19, 2018 Kitchen Studio Orientation-Morning Session
Sunday, December 16, 2018 Cupcakes and Coffee: Buttercream 101
Friday, December 14, 2018 Easy Holiday Appetizers
Thursday, December 13, 2018 King Arthur Bakealong: Holiday Cookies
Sunday, December 09, 2018 Make-Ahead Meals: Cooking Comfort Food
Friday, December 07, 2018 Teen Night @ BARN!
Sunday, December 02, 2018 Multi-generational Pie Design with "Lokokitchen"
Sunday, December 02, 2018 Multi-generational Pie Design with "Lokokitchen"
Saturday, December 01, 2018 Basic Duck Butchery, Charcuterie & Cookery
Wednesday, November 21, 2018 Thanksgiving Make and Take: Pumpkin Pie
Saturday, November 17, 2018 BARN Bazaar
Thursday, November 15, 2018 Festive Plant-Based Holiday Meal with Nancy Travis
Wednesday, November 14, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, November 14, 2018 Kitchen Studio Orientation-Morning Session
Sunday, November 11, 2018 Make-Ahead Meals: Cooking with Polenta
Sunday, October 28, 2018 Family Make and Take: Morning Treats
Saturday, October 27, 2018 It Was a Dark and Stormy Night
Wednesday, October 24, 2018 Learn about Selling Handmade Crafts with producers at Pike Place Market
Tuesday, October 23, 2018 King Arthur Bakealong: Old Fashioned Apple Cake
Thursday, October 18, 2018 Fall Soups with Nancy Travis
Wednesday, October 17, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, October 17, 2018 Kitchen Studio Orientation-Morning Session
Tuesday, October 16, 2018 Buddha and Goddess Bowl with Kat Gyorgy
Sunday, October 14, 2018 Make-Ahead Meals: Hearty Fall Dishes
Saturday, October 13, 2018 Cupcake Crash Course: Pumpkin Spice Latte Cupcakes
Monday, October 08, 2018 Family Make and Take: Hot Pretzels
Monday, October 01, 2018 Baking Scones
Monday, October 01, 2018 BARN Wide Clean-up! Volunteers Needed!
Thursday, September 27, 2018 Canceled>>King Arthur Bakealong: Maple Walnut Biscotti.
Sunday, September 23, 2018 Join Us to Press Apples for Cider!
Saturday, September 22, 2018 Farmer's Market Meal with Chef JJ
Thursday, September 20, 2018 Kitchen Arts Monthly Meet Up-Appalachian Salt-Rising Bread
Wednesday, September 19, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, September 19, 2018 Kitchen Studio Orientation-Morning Session
Sunday, September 16, 2018 Cupcake Crash Course: Chocolate Peanut Butter "Cookie" Cupcakes
Wednesday, September 12, 2018 Peruvian Food 101: A Taste of Diversity!
Sunday, September 09, 2018 Make Ahead Meals: Cooking with Apples
Thursday, August 30, 2018 Postponed>> Smoothie Bowl Preparation with Kat Gyorgy
Friday, August 24, 2018 BARN CLOSED. All Classes Canceled. Three Tree Lane is closed to all traffic
Thursday, August 23, 2018 King Arthur Bakealong
Wednesday, August 15, 2018 Canceled>>Kitchen Studio Orientation-Evening Session
Wednesday, August 15, 2018 Kitchen Studio Orientation-Morning Session
Sunday, August 12, 2018 Cupcake Crash Course: Chocolate Hydrangea Cupcakes
Saturday, August 11, 2018 Back by Popular Demand! Bagels, English Muffins and Scones
Tuesday, August 07, 2018 Kitchen Arts Studio Cleaning
Monday, July 30, 2018 Summer Youth: Cooking Around the World (ages 8 - 11)
Saturday, July 28, 2018 Cupcake Crash Course: Vanilla Cupcakes and Swiss Meringue Buttercream
Thursday, July 26, 2018 Postponed>>Kitchen Arts' Appreciation Supper For Past & Future Volunteers
Monday, July 23, 2018 Summer Youth: Cooking Around the World (ages 12 -15)
Wednesday, July 18, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, July 18, 2018 Kitchen Studio Orientation-Morning Session
Tuesday, July 17, 2018 Summer Youth: Introduction to Chocolate (ages 14-18)
Monday, July 16, 2018 Summer Youth: Farm to Table (ages 12 - 15)
Monday, July 09, 2018 Delicious Iranian Cooking with Sarah Ahmadi
Saturday, July 07, 2018 Kitchen & Great Room Reservation
Thursday, July 05, 2018 KAS Cleaning
Thursday, June 28, 2018 King Arthur Bakealong Lemon Chess Pie
Wednesday, June 20, 2018 Kitchen Studio Orientation-Evening Session
Wednesday, June 20, 2018 Kitchen Studio Orientation-Morning Session
Friday, June 08, 2018 Tweak, Fix, and Filter: How to Process Your Photos
Wednesday, June 06, 2018 KAS Cleaning
Thursday, May 24, 2018 Kitchen Arts - King Arthur Bakealong-Rugelach!
Saturday, May 19, 2018 Féria Pop-up! Celebrate Spain with the Kitchen Arts Community!
Saturday, May 19, 2018 Féria Cuttlefish with Chef Larkin Young
Saturday, May 12, 2018 BARNiversary!
Friday, May 04, 2018 Easy as Pie - Blueberry Galette with Barbara Schwartz
Monday, April 30, 2018 Kitchen Reservation-BARNiversary prep
Thursday, April 26, 2018 Kitchen Arts - King Arthur Bakealong: Almond Puff Loaf
Thursday, April 26, 2018 Kitchen Arts: Come Bake Baklava!
Friday, April 20, 2018 Kitchen Arts: Pizza and Pizza Dough
Thursday, April 19, 2018 Plant Based Creations: Delightful Spring>>POSTPONED
Wednesday, April 18, 2018 Devouring the Wild: A Conversation and Wild Food Tasting Event
Saturday, April 14, 2018 Peruvian Pleasure Dinner with Veronica and Adam Serrano
Friday, April 13, 2018 KITCHEN RENTAL-M Odland
Friday, April 13, 2018 Kitchen Arts: Learn to Make Stuffed Pasta
Thursday, April 12, 2018 Kitchen Arts Monthly Meet Up: with Puget Sound Restoration Project: Stephen Schreck
Thursday, April 05, 2018 Fun Fermentation - Kombucha/Sourdough Starters
Sunday, March 25, 2018 Kitchen Arts: Pop Up: Easter Egg Watercolor Decorating
Saturday, March 24, 2018 Great Room-Kitchen RENTAL: Island Treasures - Invitation Only Event
Saturday, March 24, 2018 Breakfast and Brunch Breads: Bagels, English Muffins and Scones
Thursday, March 22, 2018 Kitchen Arts - King Arthur Bakealong - Banana Bread
Monday, March 19, 2018 Teacher, Monitor, and Mentor Youth Protection Training
Saturday, March 17, 2018 Bubble Up! A Snob Free Guide to Sparkling Wine
Monday, March 12, 2018 Test Kitchen- Bangers! What are they?
Thursday, March 08, 2018 Kitchen Arts Monthly Meet Up
Monday, March 05, 2018 Early Release Baking 101: Pate a Choux Churros
Monday, February 26, 2018 Early Release Baking 101: Pate a Choux Churros
Thursday, February 22, 2018 King Arthur Bakealong: Blueberry Hand Pies
Tuesday, February 20, 2018 Ready! Set! Shoot!
Wednesday, February 14, 2018 Valentine's Day Chocolate Dinner
Monday, February 12, 2018 Early Release Baking 101: Cupcakes and Buttercream Frosting
Monday, February 12, 2018 Kitchen Arts orientation
Wednesday, February 07, 2018 Teacher, Monitor, and Mentor Youth Protection Training
Wednesday, February 07, 2018 Homemade No Knead Sourdough Bread with Anjou Bakery
Monday, February 05, 2018 Early Release Baking 101: Valentine Sugar Cookies
Saturday, February 03, 2018 Authentic Family Style Italian Dinner with Wine
Monday, January 29, 2018 Test Kitchen - Flatbread Pizza
Sunday, January 28, 2018 Chinese New Year Dumplings
Thursday, January 25, 2018 King Arthur Bakealong: Classic Challah
Wednesday, January 24, 2018 Cancelled: Teacher, Monitor, and Mentor Youth Protection Training
Monday, January 22, 2018 Test Kitchen - Middle Eastern Cuisine
Saturday, January 20, 2018 How to Make Æbleskivers: Danish Pancake Balls
Saturday, January 13, 2018 Untangling the Vines
Thursday, January 11, 2018 Teacher, Monitor, and Mentor Youth Protection Training
Thursday, January 11, 2018 Easy As Pie
Wednesday, January 10, 2018 Sensory Food Writing
Monday, January 08, 2018 Test Kitchen - Share your Favorite Gadgets and Gizmos!
Wednesday, December 13, 2017 Lauren Ellington Teaches Royal Icing Cookies Part 2
Monday, December 11, 2017 Master Your Chef's Knife
Wednesday, December 06, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Wednesday, November 29, 2017 Lauren Ellington teaches Royal Icing Cookies
Tuesday, November 28, 2017 King Arthur Bakealong - Cinnamon Star Bread
Monday, November 27, 2017 Orientation/Open Studio/community service in the Kitchen
Monday, November 27, 2017 Early Release: kids 8-13 Cooking 101
Monday, November 20, 2017 Early Release: Kids 8-13 Cooking 101
Saturday, November 18, 2017 BARN Show and Sell Event!
Monday, November 13, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Monday, November 13, 2017 Early Release: kids 8-13 Cooking 101
Saturday, November 11, 2017 Package, Price, Promote and Place Your Work!
Thursday, November 09, 2017 Kitchen Arts Monthly Meet Up
Thursday, November 09, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Tuesday, November 07, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Monday, November 06, 2017 Kombucha and Jun with Brooklyn and Chad KI1117BJ
Monday, November 06, 2017 Pie for the People
Monday, November 06, 2017 Early Release: kids 8-13 Cooking 101
Monday, October 30, 2017 Early Release: Teens 14+ Cooking 101
Saturday, October 28, 2017 Community Apple Press
Friday, October 27, 2017 Kitchen Arts Orientation/Open Studio/Community Service
Friday, October 27, 2017 Ready! Set! Shoot! How to Photograph Your Art
Tuesday, October 24, 2017 Dishes and Dining: An Asian Experience
Tuesday, October 24, 2017 fundraiser prep
Monday, October 23, 2017 Early Release: Teens 14+ Cooking 101
Monday, October 23, 2017 fundraiser prep
Friday, October 20, 2017 BARN fundraiser Quiche prep
Thursday, October 19, 2017 Lauren Ellington teaches Apple Filling
Monday, October 16, 2017 Early Release: Teens 14+ Cooking 101 KI1017MS
Monday, October 16, 2017 Test Kitchen rustic pumpkin pie/Tart KI1017KK-5
Thursday, October 12, 2017 Kitchen Arts Monthly Meet Up
Tuesday, October 10, 2017 Incubator Series: Ignite your Food or Beverage Business Passion KI1017CS
Tuesday, October 10, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Monday, October 09, 2017 Early Release: Teens 14+ Cooking 101 KI1017MS
Monday, October 09, 2017 Tart prep in the Test Kitchen KI1017KK-5
Thursday, October 05, 2017 Bread with Chef Tamas KI1017KK
Monday, October 02, 2017 Everyday Kimchi with Brooklyn and Chad KI1017BJ
Monday, October 02, 2017 Early Release: Teens 14+ Cooking 101 KI1017MS
Sunday, October 01, 2017 Love Your Lunch Box KI1017MS
Thursday, September 28, 2017 Veggie cooking class with Nancy Travis KI0917Kk
Tuesday, September 26, 2017 CPR & AED Basics OF0917WJ-4
Tuesday, September 26, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Tuesday, September 26, 2017 CPR & AED Basics OF0917WJ-2
Monday, September 25, 2017 Baklava with Ali Perry Test Kitchen KI0917KK-5
Friday, September 22, 2017 Get a Handle on Knife Skills
Tuesday, September 19, 2017 Fermentation on Wheels KI0917Kk
Tuesday, September 19, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Monday, September 18, 2017 Early Release: Kids Cooking 101 KI0917MS
Monday, September 18, 2017 Lauren Ellington Brown butter demo Test Kitchen KI0917KK
Thursday, September 14, 2017 Kitchen Arts monthly program - September
Tuesday, September 12, 2017 Teacher, Monitor, and Mentor Youth Protection Training
Tuesday, September 12, 2017 CPR & AED Basics OF0917WJ
Monday, September 11, 2017 Sauerkraut with Jennifer Slack Test Kitchen KI0817KK-5
Thursday, September 07, 2017 CPR & AED Basics OF0917WJ-3
Thursday, September 07, 2017 Coffee Talk and Brew KI1017DA
Tuesday, September 05, 2017 Open Studio in the Kitchen KI0917KK
Tuesday, September 05, 2017 Teacher, Monitor and Mentor Youth Protection Training
Friday, September 01, 2017 Sophia Worgan of Bobs Red Mill KI0917KK
Tuesday, August 29, 2017 Teacher, Monitor and Mentor Youth Protection Training
Tuesday, August 29, 2017 Orientation to Kitchen Arts KI0817KK
Monday, August 28, 2017 Kimchi with Brooklyn Jennings and Chad C. Nichols Test Kitchen KI0817KK-5
Monday, August 21, 2017 Salmorejo chilled soup Test Kitchen KI0817KK-5
Friday, August 18, 2017 Tony and Dominique Cook Italian KI0917TD
Tuesday, August 15, 2017 Pie for the People WO0817CK+
Monday, August 14, 2017 French Rolled Omelette Test Kitchen KI0817KK-5
Friday, August 11, 2017 Community Jam Workshop KI0717KK
Thursday, August 10, 2017 Kitchen Arts monthly program - August
Tuesday, August 08, 2017 Orientation to Kitchen Arts KI0817KK
Monday, August 07, 2017 Teacher, Monitor and Mentor Youth Protection Training
Monday, August 07, 2017 Teacher, Monitor and Mentor Youth Protection Training
Monday, August 07, 2017 Ice Creams and Homemade Toppings KI0817AW
Monday, August 07, 2017 Roux Test Kitchen KI0817KK-5
Saturday, August 05, 2017 Teacher, Monitor and Mentor Youth Protection Training
Monday, July 31, 2017 Orientation Kitchen arts KI0717KK
Monday, July 31, 2017 Alternative Pesto Test Kitchen KI0717KK-5
Monday, July 24, 2017 Training for Teachers, Mentors and Monitors
Monday, July 24, 2017 Brown Butter Madelines Test Kitchen KI0717KK-4
Thursday, July 20, 2017 No Cook Summer Meals KI0717MZ
Monday, July 17, 2017 Flatbreads Test Kitchen KI0717KK-3
Friday, July 14, 2017 Jam Workshop with Kerrie Sanson KI0717KS
Thursday, July 13, 2017 Kitchen Arts monthly program - July
Monday, July 10, 2017 Wonderful Egg Test Kitchen KI0717KK-2
Monday, July 03, 2017 Pavlova Test Kitchen KI0717KK-1
Friday, June 30, 2017 Dessert First: BARN Kids Bake and Serve the Community
Thursday, June 29, 2017 Chocolate Terroir KI0617KK
Monday, June 26, 2017 Strawberry Sauce Test Kitchen KI0617KK-3
Monday, June 26, 2017 Orientation Kitchen arts KI0717KK
Sunday, June 25, 2017 Pretzel Test Kitchen KI0617KK-3
Monday, June 19, 2017 Cast Iron Desserts Test Kitchen KI0617KK-2
Friday, June 16, 2017 Orientation Kitchen arts KI0717KK
Tuesday, June 13, 2017 Salad Savvy KI0617KK
Monday, June 12, 2017 Community Cookie Bake
Monday, June 12, 2017 Orientation Kitchen arts KI0717KK
Monday, June 12, 2017 Test Kitchen Members only KI0717KK
Thursday, June 08, 2017 Kitchen Arts monthly program - June
Thursday, June 08, 2017 Basic First Aid
Saturday, June 03, 2017 BARN Grand Opening!
Wednesday, May 24, 2017 Teach the Parents Knife Skills CANCELED
Saturday, May 20, 2017 Poke Salad KI0517KK
Saturday, May 13, 2017 Donuts and Beer KI0517KK
Thursday, April 20, 2017 BARN Brew Club - Inaugural Event KI0417BG
Thursday, April 13, 2017 Twilight Tour of Kitchen Arts Studio at BARN
Tuesday, April 11, 2017 BARN In Transition!
Thursday, February 09, 2017 Kitchen Arts monthly meeting
Saturday, February 04, 2017 Dishes and Dining: An Asian Experience GLKA1116DB+
Thursday, January 12, 2017 Kitchen Arts monthly meeting
Saturday, November 12, 2016 Dishes and Dining: An Asian Experience GLKA1116DB+
Thursday, November 10, 2016 Demystifying Pie Making KI1116KK
Thursday, September 08, 2016 Kitchen Arts monthly meeting
Monday, August 15, 2016 Teen Camp at BARN ALL0816VA
Friday, August 12, 2016 Creative Strength Training with Jane Dunnewold at BIMA
Thursday, August 11, 2016 Kitchen Arts monthly meeting
Saturday, October 24, 2015 Dishes and Dining: A Fused Glass and Culinary Experience GL1115TS (session 1 of 3) 10a-12p
Thursday, June 18, 2015 Hands on Dinner: Sushi and more! KI0615CH
Sunday, June 07, 2015 Tour the site of BARN's future home 1-3
Thursday, May 21, 2015 Hands-on Dinner Class: Ricotta! KI0515KM
Thursday, March 26, 2015 Teaching at Barn
Wednesday, March 25, 2015 BARN Teacher's Training II
Thursday, December 18, 2014 Teaching at Barn
Thursday, July 31, 2014 Kitchen Arts: Making Fresh Spring Rolls
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