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**This workshop will be live streamed via Zoom.**
Spend Halloween modeling chocolate and making show stopping sugar cameos and sugar roses for your next cake, cupcake or centerpiece. Self taught cake expert, Christine Chapman will share her secrets to modeling chocolate toppers, just in time for holidays. Christine will also share one of her favorite buttercream recipes - swiss meringue. This hands on class promises decorating techniques that you can use time and time again.
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 work with modeling chocolate and fondant to create edible treats. Registration is limited and will close early to ensure equipment and materials are received in time.
To ensure delicious results, every participant will receive a BARN package (please verify your mailing address when registering) which includes:
1 silicone mold
2 paint brushes
4 oz of black fondant
4 oz of white modeling chocolate
1 exacto knife
3 Halloween stencils
Black sugar sprinkles
Additional supplies that are needed for the class:
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/
November: Pumpkin Bread
Do you like to bake and learn with others? This is a perfect opportunity to get together each month and learn to make a seasonal dessert, and one savory galette. Your instructor will work with you while we all prepare together!
**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. 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.
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.
In this relaxed 90-minute Zoom class we will look at how teaching a craft topic can be designed for the online learning experience. With the help of curated video, guided discussions, checklists, worksheets, and demos, each participant will learn to take their own topic and develop it into a single class (for future expansion into a complete course of study) that will be applicable to the needs of the online learning environment.
Instructor: Nanz Aalund’s wide ranging career as a jewelry designer, goldsmith, and educator, began with high school shop classes. After serving as a fine jewelry designer and marketing consultant for Nordstrom, Neiman Marcus, and Tiffany & Co., Aalund taught jewelry and metals classes at the University of Washington and at the Art Institute in Seattle. Earning a Masters of Fine Art (MFA/Metals) and a Masters of Education/College and Technical Teaching Curriculum (CTTC). Her work has been exhibited both national and international since the 1980s. She authored the book, "Masters Gold,” published by Lark Books in 2009 and her most recent publication, “A Jeweler’s Guide to Apprenticeship” published in 2017 for MJSA, received a Silver Medal in the national AM&P Excel Awards, in 2018
Image from Pexels.com
This month's Bake Along: Chocolate Torte
Do you like to bake but are gluten free? Baking can be one of the more challenging aspects of following a gluten-free diet. This is a perfect opportunity to get together each month and learn to make a seasonal gluten free dessert in the comfort of your gluten free kitchen. Dharma Cafe chef/owner Katalin Gyorgy will be sharing and guiding you through some of her favorite recipes while you work alongside, via zoom.
A shopping list will be shared 5 days in advance with participants prior to class. Please watch for this email.
Each month on the second Friday of the month, we will feature a new gluten free recipe. This is a live, hands-on cooking class held in your kitchen via Zoom and meant to be as interactive as it would be in the BARN Kitchen.
Katalin Gyorgy has lived on Bainbridge Island for 6 years now and has been keeping her momentum in the art of healing with yoga, body work and creating nourishing, healthy plant based meals. At an early age she learned the art of cooking from her Hungarian grandmother, giving her a deeply rooted Eastern European foundation. This has evolved into creating from her heart and utilizing an intuitive approach. Her interest in food grew as her need for life with a whole health approach.
In February of this year she opened Dharma Cafe located inside Dayaalu Center. Her repertoire is broad and diverse. Katalin is looking forward to sharing skills with you and for you to grow your cooking interests and offerings as she has done. Visit livingyourdharma.com to learn more about the cafe and Kat’s offerings.
BARN's Kitchen is pleased to welcome The Shibaguyz to share their creative spirit and love of food. This is a live, virtual hands-on cooking class from the comfort of your own kitchen. Make a delicious red sauce that you can serve that night or freeze and eat later with the family. The Shibaguys 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.
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.
Join Meloni Courtway for a pie 101 workshop - Just in time for the Holidays. Working online from her kitchen, Meloni will guide and instruct you through the secrets to the perfect butter crust in your own kitchen.
Participants are asked to shop and do some minor prep in advance of the class. Recipes and an ingredients list will be provided in the reminder email sent 5 days prior to the class start. Please look for this email.
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. Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
In this casual and informative 90-min. session, BARN’s Facility Manager, Darryn Achall, will walk you through the Video equipment available to BARN instructors. Vocabulary and the function for each piece of equipment used in online teaching will be demonstrated. Darryn will provide examples of how different Tech set-ups can work for different craft needs. You will also learn how you can access this equipment for your online class.
Darryn Achall has worked in facility management for 30 years. He has a BS in Software Development. He currently works as Facility and Technology Manager at BARN. He has worked on side projects for website development and open source software. Darryn has been involved in photography and videography as an amateur for 20 years. He especially enjoys underwater video while scuba diving. Darryn has a studio set up at home where he and his wife stream online whole food cooking classes. When the need arose for BARN to acquire equipment for online classes, he was designated as the person to lead this effort. Darryn is eager to assist all BARN instructors in getting the equipment setup that they need for streaming live classes or video online.
Homemade Ghee (Clarified Butter) is unparalleled in flavor! Join BARN Kitchen Volunteer Coordinator Sandra Metha as she walks you through the process of making this liquid gold at home.
From the comfort of your home kitchen, you will learn:
How to prepare a quick & simple Ghee recipe
The various ways Ghee can be used from culinary, health, beauty, and even household applications!
Set yourself up for other Indian cooking classes at BARN with Sandra in 2021. Check out her Delicious Dal (Lentils) class in January 2021. This will be posted to our website soon.
Come join in the fun and keep your pantry well-stocked with this versatile and delicious ingredient. This is a live, virtual, hands-on cooking class from the comfort of your own kitchen via Zoom, as if you were in the BARN Kitchen. Sandra's vast knowledge of Indian cuisine will keep you engaged, following along and asking questions. The aromas you will create in your home will leave you wondering why you haven’t taken more Indian cooking classes. This class is interactive, as well as hands on. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.
Heavy-bottomed pan, cooking spoon, small empty bowl; empty/clean jar with a lid (to hold 2 cups), sieve or cheesecloth.
Shopping List: 1 pound of butter
Hi! I’m Sandra Mehta and I’ve been a home cook for 30+ years! My interest in cooking sparked off as a teenager when I was assigned the job of sous chef in my family’s home kitchens. I didn’t know it at the time but I was getting a rigorous and advanced education of what it means to prepare food, combine complex flavors, detect for ‘doneness’, blend spices, and offer it all up in tantalizing and mouth-watering presentations! I’m excited to share my experience, skills, knowledge, heritage, and passion for cooking and entertaining with you in a series of BARN cooking classes!
While this jelly does use hot chilies the end result is a mild, ever-so-slightly spicy jelly with just enough sweet to FAB in holiday gift baskets!
This is a live, virtual hands-on cooking class from the comfort of your own kitchen. The Shibaguys 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.
“Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log. It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms and tiny marzipan acorns. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.
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 bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp french meringue.
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! Visit her website at https://www.crumbs-cakery.com/
Please note that this class will only be held at BARN if Kitsap County has been approved for Phase 3.
December: Cookie Swap!
Do you like to bake and learn with others? This is a perfect opportunity to get together each month and learn to make a seasonal dessert, and one savory galette. While this is not a formal class, Kate will have made the item and be ready with tips and tricks to assist everyone.
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.
This month's Bake Along: Holiday Sweet Treats
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.
Picture courtesy of pexels.com
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.
Tuition assistance is available. Click here to apply.
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.