A couple of stock variations will be created, and a reasonable short cut to speed things up significantly will be revealed. You also learn how to use our stock to make an outstanding pan sauce and taste the results!
This class will also be held February 15th from 2:30 to 4:30
Students learn about the following through discussion, demonstration, and hands-on cooking:
Different types of stocks, what they are used for and how they differ from broths, consumes, etc.
Evaluation criteria for a successful stock
Basic knife skills
Demonstration of making a sauce with stock
Making a stock and stock shortcuts
Make a pan sauce from a roasted chicken (demo and tasting)
This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
After graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors.
In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.
Liven up your lunch with fresh and sustaining ideas for menu options and preparation tips from a professional chef.
There is no underestimating the power of a delicious lunch. Work through various recipes and culinary techniques that will guide you toward becoming savvy in the kitchen. You are introduced to many ingredients and exposed to a variety of flavors and cooking methods. Each session allows you to grow and develop skills to be used again and again. Vegetarian option available upon request.
Day 1 - Korean Pancakes
Day 2 - Buddha Bowls
Day 3 - Hawaiian Chicken Wraps
Bring a plastic container to take food home.
This class is for youth with some culinary skills.
Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio Lead 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.
Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in D.C. and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.
This class covers what it means to roast and why you might choose this method over another.
Learn what impact temperature and air circulation have on different cuts of meat and when to make particular choices based on the outcome you're hoping to achieve. We’ll roast a couple of chickens, learn a bit about chicken fabrication (breaking down into parts) and carving and play around with different accompaniments to the roasting pan.
Labeling and marketing
Cooking and prep guidelines for food safety
Brining and marinating
Fabrication and carving
Accompaniments and pan sauces
Nothing says cozy like a nice winter afternoon braise. Learn all about braising – why you’d choose this versatile cooking method, what cuts of meat work best for it, and what techniques to use for the best results.
While going over these concepts, you also will be tending an ongoing braise, starting a new one using a nifty short-cut method, and building out a final dish with the results of each for a tasty game of "Compare the Braise."
Learn about the following through discussion, demonstration, and hands-on cooking:
This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors.
The Kitchen Studio is thrilled to welcome back Wayne and Tina Chang to demonstrate the art and technique of Chinese pork dumplings in celebration of the Lunar New Year. This is a very popular class, so be sure to sign up before it fills up.
Students create the dumpling dough, learn to roll out the wrappers, prep a traditional pork filling, and practice how to properly fold and shape the dumplings.
Everyone receives copies of the recipes they’ll be working off of, so you can continue practicing the skills you learn in this fun (and delicious) class.
Chili Crisp! As an added bit of tasty excitement, Tina will bring eight jars of her chili oat crisp for sale. This makes for a wonderful dipping sauce for the dumplings. Each jar is $5. If you are interested, be sure to bring cash. One hundred percent of the proceeds benefit BARN. Thanks Tina!
Wayne and Tina Chang - Wayne spent three decades in the restaurant industry with a family restaurant and his own restaurant, as well as consulting with sustainable seafood and other related businesses. He and Tina, and daughter Lucy, enjoy creating in the kitchen and sharing some of their family traditions with others.
If you're interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to start.
This training is for dishwashers and volunteer kitchen assistants who help out during our classes. Volunteering in classes is a great way to learn new skills and recipes.
In this orientation, we will be making chocolate chip cookies as you learn how to navigate our commercial kitchen.
Curious about what upcoming classes could really use your help? Click here to see the Kitchen Arts volunteer opportunities calendar.
Contact: Marcela Sandoval
Teens (7th-12th grade), come on down to BARN for a free evening of art, friends, music, and creativity! You're not going to want to miss it. We'll have pizza and snacks and you'll get to choose from activities like cooking, woodworking, sewing, jewelry making, metal working, and more - every month is a different lineup. Come with a friend or come on your own and meet new friends!
Teen Night is so popular that we're now requiring registration to ensure that there's enough food and activities for everyone!
We're grateful to the City of Bainbridge Island for their financial support so we can offer this event for teens in our community!
Prepare and taste basic red and green sauces made from dried and fresh chilies, cook red beans in a micaceous clay pot and make authentic Chimayo green chile chicken enchiladas with blue corn tortillas.
We’ll also assemble a simple red chili stew and learn how to construct tacos in the New Mexican way.
Cooking Northern New Mexico food is a rich and magical adventure that takes one through layers of history and cultures with a strong connection to the American southwestern landscape.
Come ready to roast chilies, create true enchiladas, smell new aromas and dive into New Mexican food lore. We’ll cook together, discuss recipes and techniques and enjoy an afternoon chef’s table.
Robert Ross and Thomas Weber - Both Robert and Thomas lived, cooked, and worked in northern New Mexico at different times, absorbing this extraordinary southwestern place’s unique culinary and cultural legacy. They bring their respective and specific experiences to a class that examines the vibrant foods of Northern New Mexico.
Robert 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 central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.
Thomas and his family lived in New Mexico for 15 years and still make regular family visits to the state. In addition to his love of cooking, he taught and coached students in grades 6-12, where Frito Pie was on the weekly lunch menu. He refined his love of New Mexican cooking and brought it to a new level, moonlighting for two years at Santa Fe’s Coyote Cafe.
Do you taste as you cook? Learn about three components of taste - seasoning, flavoring, and texture. Tasting is something we do everyday, practically without thinking; but it’s also something you can spend a lifetime perfecting.
We all like to find whispers of cherry in our coffee -- or hints of leather in a sip of wine. But the odds are that most of us have a hard time discerning those elusive notes without a little guidance.
Although this class won’t make you an oenophile overnight, it will help you identify some key categories in flavor, understand what role seasoning plays in the cooking process, and learn how to add texture to enhance the experience. The goal is help you develop a habit of tasting as you go – and to use that to make cooking a fun and creative process.
Students will learn about the following through discussion, demonstration, and hands-on cooking:
Explore the difference between taste and flavor
The role of salt and acid
How to navigate and use a flavor wheel
Experiment with tasting
Discuss the importance of texture on the overall tasting experience
This event is for ages 21+
Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, two traditional fillings, and a sauce for it all.
Ravioli – tasty pasta pillows filled with goodness - is a delicious dish to enjoy among family and friends. Join Giovanni in making this classic Northern Italian fare – rolling the pasta fresca into thin sheets and creating the ravioli, and making two fillings – ravioli di ricotta e spinaci (ricotta cheese and spinach), and ravioli di zucca (squash) tossed in a brown-butter-and-sage sauce. We’ll top it with grated Parmigiano Reggiano and share a glass of wine as we taste our creations.
It will be a fun and lively afternoon. Bring a friend! Buon appetito!
You will learn how to make fresh pasta for homemade ravioli, as well as traditional fillings.
The class will sit down and enjoy what’s been made and take home any extra to share with family and friends.
You will take any extra ravioli home.
All needed materials will be provided.
Giovanni Strohmenger’s passion for cooking started in his family kitchen in Milano, helping his mom and dad along with his many siblings. Giovanni’s love for traveling has taken him around the globe where he broadened his culinary experience. He has enjoyed cooking professionally in a wide range of settings, including owning his own restaurant on the seaside in the south of France, managing a kitchen at a luxury resort in Switzerland, and being a personal chef in San Francisco. For Giovanni, cooking is a creative outlet and a way to connect with others.
Explore the world of white and red wines whether you are on a date or flying solo. No wine knowledge needed!
Don’t think you can taste the difference between Cabernet and cow's milk? This series of classes can help you explore the world of both white and red wine, old world and new. Hosted by wine insider Phil Toohey, each class involves evaluating six wines wrapped in paper bags in a blind tasting. Try to find your most, and least, favorite. This can be a fun night with your date or as a single.
With his 45 years’ experience in the wine industry, Phil can facilitate a beginner-level journey into how to easily describe wine, know the difference in old and new world wines, and how to feel confident the next time you're tasting with your “cork-dork” friends.
Explore all the classes in the series:
Jan. 26: Life is a Cabernet - Taste a variety of old- and new-world cabernets and come out of the class singing.
Feb. 23: Rhone Rangers - This is a shoot out between old and new. Taste grenache, mourvèdre, and syrah wines.
March 23: Papa Pinots - Explore the wines of Oregon and France as we challenge ourselves with a trip to both Burgundy, France, and the Oregon coast. Included are some of the most famous properties in both regions. Let's find the best among both.
Increase your wine knowledge through blind tastes of six wines in each session.
Phil Toohey joined the wine industry in 1975 in the buying office at Macy’s Union Square in San Francisco. He went on to take a position on the national sales team at Sebastiani Vineyards in Sonoma, Calif. He has since managed wineries and developed two of his own wine brands in Napa Valley, Calif. Toohey is a member of the Society of Wine Educators and taught wine classes and tasting for Total Wines in Silverdale. He lives on Bainbridge Island with his wife, Necie.
Eggs are a wonderful, nutrient-dense package of goodness and you can explore many of the traits that make them so darn amazing in this class.
Learn some common culinary uses and dive into key concepts in egg cookery. These skills will be applied to four common cooking methods. Expect to do a fair amount of tasting and experimenting! And all that egg flipping might get a bit messy - be prepared.
Students learn about the following through discussion, demonstration and hands- on cooking:
Egg specifications and what impact this has on the cooking method
Anatomy of an egg and what makes them so cool
Various cooking methods and how they differ
Cooking tips and tricks
How to evaluate for success
This training is for dishwashers and volunteer kitchen assistants during our classes. Volunteering in classes is a great way to learn new skills and recipes.
Odds are, if you’ve had a sandwich, salad or a tasty sauce, you’ve encountered an emulsification. Learn all about these wily suspensions and figure out what it takes to successfully make them work over and over again.
If you want to emulsify something, you need to get two immiscible liquids to form a suspension – something that’s both fairly easy and incredibly hard depending on the liquids involved. Be prepared, in this class, stuff will be broken and then you learn how to fix it. It might not take all the king’s men and all the king’s horses, but it will certainly require quite a few eggs.
A lot of tasting happens throughout the class – be prepared to try a variety of interesting sauces, vinaigrettes, and aiolis and walk away with the confidence (and recipes) you need to recreate these things and make your own.
Learn what an emulsification is and understand the difference between a stable one and an unstable one.
Explore examples of common emulsifications
Discuss some molecular gastronomy tricks of the trade
For ages 21+
Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, a vegetarian filling, and sauce!
The classes in this series:
The class will sit down and enjoy what’s been made.
Learn how to safely handle and cook eggs several different ways.
For egg lovers, and the egg curious, this course will provide opportunities to find confidence and satisfy curiosity when it comes to the fundamentals of chicken eggs. Through hands-on practice, learn the sensitive art of egg handling techniques, such as pan frying, scrambling, poaching, and emulsification. Using traditional recipes, and ingredients from international traditions, students will create their own mayonnaise-based sandwich spreads from scratch.
Then we'll have an egg sandwich party to close out the course! Each class will include focused time to look at, taste, and feel the results of the day’s work to develop our language and capacity for gastronomic articulation.
Week 1: Introduction to stove-top egg preparation
Week 2: Scratch mayo and beyond!
Week 3: Building egg sandwiches