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Registration for this event will close Monday, 12-28.
Join plant-based Chef Nancy Travis as she guides you through a 21-day plant-based challenge that is perfect for someone who is interested in losing weight, wanting support in controlling diabetes as well as supporting a healthy blood pressure and heart.
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 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! 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 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 chose to share some of your own.
Session 4: Breaking the Food SeductionThis 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 ControlThis final class you will have been following a plant-based diet for 21 days. We will discuss next steps along with learning about appetite control
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:
This class 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.
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.
**This event will be live streamed via Zoom.**
Hosted by Membership Coordinator Carla Mackey.
An open forum of discussion for BARN Members to gather and chat every second Wednesday of the month. Carla 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 Carla at Membership@bainbridgebarn.org.
**This workshop will be live streamed via Zoom.**
Flat breads are made round the world, by almost every culture, and are an easy stress free introduction to yeasted breads. You can start them in the late afternoon, and enjoy hot bread with your curry for dinner. Or use them with dips as an appetizer.
The class begins with a one-hour Zoom session to make the dough and let it sit for an hour. We will reconvene after an hour, to shape, roll & cook the flatbreads. No special equipment is needed, however a scale and bench knife will make it easier.
Equipment List:
Instructor Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and baked American desserts. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she enjoys teaching baking classes at BARN.
This is a private class for Hyla Middle School students only. The instructor will be inviting the students to register and they will need to enter a confirmation code emailed to them from the instructor. This class is not open to the public.
Join chef and teacher Meloni Courtway for a knife skills class. Working online from her kitchen, Meloni will guide you through this skills class. We will set a strong foundation for learning new and more complicated knife cuts from the comfort of your own kitchen.
We will review knife care and different types of knives available. The cutting portion will begin with getting to know your knife, mastering your grip, and knowing what to do with your guiding hand. We will review a series of different cuts and techniques including squaring off vegetables, fine julienne, chiffonade, and small dice brunoise cuts.
This is a live, hands-on class held in your kitchen via Zoom. This class is meant to be as interactive as it would be in the BARN Kitchen.
Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers (at least 100 years ago). Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
Come join us for a bowl of our favorite chili. Chili is served at least once a month here in Chez Shibaguyz. We eat it in hot weather because we can get good fresh peppers. We eat it in cold weather to warm the heart and soul. We’ll have it for lunch or dinner and occasionally leftovers will find their way to a breakfast burrito or omelette.
Spend the evening with us and get not only the recipe and the history behind it… how it came to be, where it evolved from, and why we use each ingredient, but also get our homemade chili spice mix recipe to use for yourself!
Notes:
This is a live, virtual hands-on cooking class from the comfort of your own kitchen. The Shibaguyz will make cooking fun, interactive, as well as hands on. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.
Important Details:
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.
**This workshop will be conducted via live streaming with Zoom.**
February: Kate's Brownies
Join instructor, Kate McDill, for our monthly bake-alongs! More information coming soon.
DETAILS:
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.
Let’s conjure up some romantic love potions with Matt Glenn of Highside Distilling. From the comfort of your home, Matt will teach you some cocktail fundamentals including syrup making and presentation techniques. The cocktails featured for this class will be:
Pink Gin Martini - A classic pink martini that may make you blush.
Pre-Tea in Pink (with mocktail option) - A timeless classic, just like the movie, Bright fizzy bitter, and a hint of sweet- a perfect love potion.
French 75 - Toast the one you love with this sexy bubbly cocktail.
Recipes created for this class feature Highside Distilling spirit and will be used in additional BARN cocktail classes by Matt Glenn and Highside Distilling. Available for purchase and pick up at address below - you will not regret it!
Shopping list:
Highside Gin* ($38) or top shelf Gin
Highside Amaro Rosina* ($40) or top shelf aperitivo-style Amaro (e.g., Campari or Aperol)
Sparkling Wine
Cane Sugar
Agave Syrup
Hibiscus Tea Bags
Angostura Bitters
2 Limes
2 Lemons
Ice
*Highside Distilling is located at 8895 Three Tree Lane NE, Bainbridge Island
(206) 708-2474 Buy — Highside Distilling
Equipment list:
Cocktail Shaker
Mixing glass (the large tin of the cocktail shaker will work just fine!)
Cocktail Strainer or Small Strainer
Cocktail Jigger or Measuring cups with ounces
Bar Spoon/Mixing Spoon
Lemon/Lime Zester/Peeler tool
Rocks Glass
Champagne Glass
Martini Glass (or a rocks glass works just fine!)
This class will be taught 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.
An email with the link to join the class will be sent two days prior to the class start to the email address you registered with. Please watch for this email.
BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given.
Matt Glenn and his parents (Jeff-Dad & Helen-Mom) own and operate Highside Distilling on Bainbridge Island. Inspired by a trip to the Highlands and Speyside regions of Scotland and the craft beverage culture of the Pacific Northwest, the idea for Highside Distilling was born. The mission of Highside is to provide a uniquely Pacific Northwest experience to the time honored craft of fermentation, distillation, and aging of spirits. Whether it be Single Malt Whiskey, Gin, or Amari, all of our products are a nod to tradition, with a unique character that captures and defines the spirit of this great region.
The Glenn Family started this business with the help of close family and friends and run everything from production to sales and marketing and everything in between. They also make some pretty unique and tasty cocktails in their tasting room on the Island. They’re constantly iterating on seasonal cocktail menus with Highside spirits and other local PNW ingredients to truly capture all of the amazing flavors of this region!
Join us for a virtual chocolate-tasting class with Chocolopolis founder Lauren Adler. From the comfort of your home, this virtual class will lead you on a chocolate journey around the world. With Lauren as your guide, you will receive in advance a carefully organized chocolate package. You will taste chocolate made with cacao from different parts of the world while learning about cacao farming and artisan chocolate production.
Registration for this class will close 9 days prior to your class in order to receive your chocolate tasting package. Chocolate tasting packets are not intended to share. If you would like more than one, please register a second or third person. Lauren also recommends you taste the chocolate with a clean palate - yes, chocolate for dinner. If this is your first chocolate-tasting class, it's better you do it without the influence of other flavors.
Lauren Adler is a pioneer in the craft chocolate industry with over a decade of experience introducing consumers to fine chocolate. She was the founder of Seattle retail store Chocolopolis and she currently serves as the Vice President of the Board of the Fine Chocolate Industry Association (FCIA), a non-profit organization that promotes quality, innovations, ethical sourcing, and best practices in the fine chocolate industry.
She has been a speaker and panelist at numerous FCIA conferences, the Northwest Chocolate Festival and the Dallas Chocolate Festival. She has been a chocolate judge for the International Chocolate Awards, the Good Food Awards, and the Northwest Chocolate Festival, and she is co-founder of the Pacific Northwest Chocolate Society. Lauren enjoys sharing the stories of cacao and chocolate with chocolate lovers and watching the “a-ha” moments of new chocophiles as they discover how good chocolate can taste when crafted with fine flavor cacao. You can find her on social media @ChiefChocophile.
This cake was first discovered by Jason in the early 1990’s. He was living in an apartment in a suburb of Seattle less than a block from a bakery that tempted him on a daily basis. This cake was a particular favorite; a buttery pound cake teaming with chocolate chips and mandarin orange slices coated with a creamy chocolate ganache. So much a favorite that when we were married we decided that this recipe would stand in for our wedding cake. The guests were astounded by the moist cake, and we still make it every year for birthdays and holidays.
Are you ready to unlock the mysteries of yeasted dough, and gain confidence in the kitchen? We will start with a basic yeasted bread dough – focaccia enlivened with a simple starter. You will learn how to make a starter, how to work with and knead the dough, including shaping and baking.
Session 1: We will meet for a half hour to discuss the recipe and preparation.
Session 2: This session is divided into segments. We will meet again on Thursday, with breaks throughout the day. You will use the same Zoom link to rejoin the class. The schedule will be as follows:
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Instructor 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. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
Let BARN “Zoom” you to Italy. Join chefs Sharon Gargani and her son, Alessandro, as they take you to an open air food market in Florence, Italy followed with an invitation into their home for a cooking class.
You will learn how to prepare two dishes: a traditional antipasto of Carciofi Salati con Parmigiano e Pistacchi (Artichokes with parmesan and pistachios) and a primo piatto of Tagliatelle del Magnifico (Fettuccine with Citrus Sauce), culminating in a lovely, traditional Tuscan meal. The class will include recipes, procedures, cooking tips and techniques as well as information about the history of these dishes. The class is taught in English, but you will hear Italian spoken as well.
Instructor Bios:
Alessandro Gargani was born into the restaurant business. Like so many Italians, Alessandro grew up with a love of food and tradition. Alessandro started his professional career in the mess hall of the Italian Air Force and then worked in his family's trattoria. He moved to NYC in 2002 where he was executive chef at the award winning Mezzogiorno, an Italian restaurant located in Manhattan’s Soho district. In 2010, Alesssandro returned home to open Cucina del Garga in his hometown of Florence.
Sharon Gargani is an accomplished restaurateur, artist and cookbook author. Originally from Canada, she spent much of her childhood in Winnipeg. As a young woman with a sense of adventure, Sharon traveled to Europe, eventually meeting a young handsome artist named Giuliano Gargani.
In 1979, Giuliano Gargani and Sharon Oddson-Gargani opened Trattoria Garga, a Florentine eatery. Trattoria Garga has been mentioned in articles in Gourmet Magazine, Saveur, Bon Appetit, The New York Times among many others. Recipes from the restaurant have also been featured on The Food Network’s television program, Rachel Ray’s 30-Minute Meals, Diners-Drive Ins and Dives with Guy Fieri and in cookbooks such as Williams Sonoma-Florence. A full collection of recipes from both the trattoria and from Sharon’s cooking school can be found in her book “Once Upon a Tuscan Table – Tales and Recipes from Trattoria Garga” published by Camino Books in 2006.
The international clientele included, among others, Donna Karan, Tom Ford, Oliver Stone, Mel Brooks, Zubin Metha, Jeff Bridges, Robin Williams, Sting, The Eagles, The Steve Matthew’s Band the King, and Queen of Belgium and the Queen of Denmark.
Have you ever looked at a cake and wondered what magic spatula the cake fairy waved to get such perfectly smooth and straight sides? Christine Chapman, the creative force of Crumbs Cakery, will teach you how you can do it too in this online 2 day class. From the comfort of your home, you will learn the technique of icing a cake with perfectly straight and smooth sides and adding ganache drips to the top.
Day 1 - Bake a delicious chocolate cake and make swiss meringue buttercream.
Day 2 - Torte, fill and ice the cake and adding a flourish of buttercream rosettes and sprinkles will give your masterpiece the final touches.
This is a live, hands-on cooking class held in your kitchen via Zoom. This class is meant to be as interactive as it would be in the BARN Kitchen. Participants will learn how to make a deliciously beautiful drip cake from scratch.
To ensure delicious results, every participant will need the items listed below.
Ateco stainless steel bench scraper (the handle and blade need to be completely flush. No attached wood or plastic handle please)
Ateco open star piping tip
1 6" foam core cake board
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!
Mark your calendars!
Stay tuned for more information on our exciting event! Watch for more information in our BARN newsletters and the front page of our website.
Wow your sweetie this year with your very own cake masterpiece! In this Master Class, Christine Chapman, creative force of Crumbs Cakery, will teach you how to make the perfect stripes on your cake. In the first part of this class we will bake a delicious vanilla cake, make swiss meringue buttercream and a strawberry conserve. On the second day we will torte, fill and ice the cake. To turn it into something special, Christine will show you how to create colored buttercream stripes on a cake and to top it all off a lovely modeling chocolate peony.
To ensure delicious results, every participant will need the following items listed below: