Return to Home
Click here to visit our online shops! Link will be active on Friday, November 20.
Buy direct from the maker at this annual celebration of the creativity that happens at BARN. From jewelry to wood arts, basketry to weaving, you will find an unmatched selection of original hand-crafted items. The Bazaar opens Friday, November 20 at 10:00 AM at Bazaar.BainbridgeBARN.org .
This is the first time that the Bazaar has been held online – usually it is at BARN on the Saturday before Thanksgiving. This year you will have until December 15 to make your selections.
Remember that most of these items are one-of-a-kind and will be removed from the site once they have been purchased.
All the items offered at the Bazaar were made by BARN members. Each participating member has their own “store” within the Bazaar site. All proceeds, less taxes and administrative costs, go directly to the artisans.
All purchases will be picked up at BARN via curbside pickup. Pick one of the available times at least 4 days after your transaction, drive in front of the BARN facility, call the number out front and we’ll bring your purchase out to your car.
Questions? Contact our Membership Coordinator by email at membership@bainbridgebarn.org, or by phone at 206-842-4475
**This workshop will be live streamed via Zoom.**
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 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.
Shopping List:
Equipment List:
Important Details:
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.
“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, marzipan leaves and winterberries. 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.
Details:
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/
**This workshop will be conducted via live streaming with Zoom.**
December: Best Chocolate Chip Cookies Ever!
Yes, the gauntlet is thrown down by instructor, Kate McDill, the Bakealong instructor. She says, ‘these have crunchy edges and soft chewy middles, with chunks of melty chocolate and are coated in salted ground hazelnuts (optional). They are made with browned butter -- think caramel - and they need to be added to your holiday baking repertoire.’
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.
This month's Bake Along: Holiday Sweet Treats
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.
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.
Let's get the family together and make some granola. Joanna and her family will share their recipe to make an easy, delicious granola that once tried, even Scrooge will be pleased to receive this gift of healthy goodness. From the comfort of your home, you will learn how to make and store granola as well as some creative ways to package delicious holiday gifts.
Joanna Bressel-Wilder
Food has been a passion of Joanna's from as far back as she can remember. In Joanna's family, food is a way to show love, bring people together, and connect deeply with those she cares about most. Creating simple warm moments together over a wonderfully delicious meal is what it is all about for Joanna. As a working mother of two active daughters, Joanna focuses a lot of her cooking on practical, quick, healthy, and creative meals without sacrificing taste and quality. She has taught her daughters to be self-sufficient in the kitchen and they eagerly now share in preparing meals for the family during the week.
Aside from her natural culinary talents, Joanna has had the kind of experience that not only continued to fuel her passion but gave her the kind of hands-on experience to propel her to the next level of culinary cooking. Joanna worked in a variety of roles in the restaurant industry, working in several catering companies, and has been a Chef’s Assistant and Team Building coordinator at Sur La Table. Joanna attended both the Cordon Bleu and the Aspen Cooking schools where she received solid foundational professional training to elevate her cooking skills to a more professional level. She is an active BARN volunteer and enjoys helping out BARN Bites.
Looking for some healthy appetizers for your holiday meal? Cook-along with plant-based Chef Nancy Travis as she guides you to transform simple plant-based ingredients into caponata polenta rounds and wild mushroom purses. We’ll make both recipes in class together plus Nancy will share lots of tips, tricks and variations to make them work for your family.
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. The aromas you will create in your home will leave you wondering why you haven’t taken more of Nancy’s 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 BARN's Kitchen. When you register for this online class, it includes everyone participating in your kitchen. We welcome family and pod cooking on one screen.
---------------------------------------
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.
Instructor Bio: Joanna Bessler-Wilder
Homemade Ghee (Clarified Butter) is unparalleled in flavor! Join BARN Kitchen Volunteer Coordinator Sandra Mehta 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!
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.
Equipment List: 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!
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.
