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There 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.
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!
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.
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.
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.
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!
This 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.
To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
Squeaky Wheels is partnering with BARN to bake up to over 70 pies for the annual Bike for Pies event being held on Bainbridge Island on August 22nd.
BARN is donating use of our amazing Kitchen Studio and some ingredients. We need volunteers to supervise use of the kitchen and help bake pies. This is a great opportunity to volunteer with another great organization on the island as well as a chance to master your pie making skills!
If you have questions please contact:
Volunteer Coordinator: Jen Primm at firstname.lastname@example.org
Kitchen Arts Lead: Joanna Bressel-Wilder at email@example.com
*** 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.
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.
**This class is for participants age 21+
An 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.
Patricia 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.
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.
Join us in the Kitchen Arts studio on a flavor journey to the Carribean as guest instructor Rodney Dwyer shares his secrets to grilling jerk chicken. In addition to sharing his secret to glorious PNW Jerk Chicken, Rodney will instruct participants on building a charcoal fire, working the flames and controlling the temperature of the grill. We will spend the evening preparing, cooking and eating together. Bring a friend or family member (must register separately), this class is meant to be shared and collaborative.
Basic knife and cooking skills are required.
After moving to Seattle 19 years ago, Rodney Dwyer longed for the comfort of his grandmother’s cooking; he began to recreate favorite recipes with local ingredients and is teaming up with BARN to pass on this favorite recipe.
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 12We 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 19thAfter 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 26thAfter 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 3thThis 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 17thThis 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.
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.
Have you always wanted to make sushi, but felt intimidated? These Quinoa Rolls use the same concept, except use tofu and veggies instead of fish, and quinoa instead of rice. Kat will show you how easy it is to make these rolls. No experience necessary. These beautiful rolls are full of color and super healthy, but most importantly are absolutely delicious! Especially when served with tahini, miso dipping sauce! You can make them ahead of time to eat as a “go to” snack or appetizer, or, enjoy as a full meal.
Katalin Gyorgy owns Dharma Cafe on Bainbridge Island. It’s a lovely, nourishing, whole foods, plant based cafe that focuses on local, sustainable, organic foods to nourish it’s customers. Kaati’s style is to nourish the body with beautiful colorful foods and beverages and also incorporate mindful, intentional eating practices.