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Join plant-based Chef Nancy Travis as we explore how plant-based foods are beneficial to the brain and may help prevent Alzheimer’s disease and other forms of dementia.
In this class, you will learn strategies for maintaining memory and improving brain function including how to prepare brain health-promoting meals.
Details:
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 class will be conducted online using Zoom**
Join plant-based chef Nancy Travis as we explore how to create the perfect hearty salad for an entrée or side – combining greens with beans, grains, vegetables, nuts, seeds and the perfect dressing to compliment the whole dish beautifully.
We will go over the basics of all the components of a great salad, how to make salad last, ingredients that pack a healthy punch and more. In class, Nancy will create a number of fantastic salads, dressings including oil free options and that will give you a creative spark to create your own healthy, hearty salads.
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
September: Savory Winter Squash Galette
Do you like to bake and learn with others? This is a perfect opportunity to get together each month (except August) 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.
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.
October: Apple Cake (Silver Palette)
November: Pumpkin Break or Cheesecake (TBD)
BARN will be closed and the front and back doors locked down to both Members and Non-Members beginning at 7:00 PM on Friday night as we begin preparations for the Bazaar at BARN.
Doors will reopen to all on Saturday, at 8:00 AM.
If you have questions, please contact Carla our Membership Coordinator at Membership@bainbridgebarn.org.
BARN members wishing to participate in this event must be a member for a minimum of 3 months (must join by August 31st) to participate. You can contact Carla Mackey at membership@bainbridgebarn.org for an application which will be available TBD.
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.
