Kitchen Arts Classes

    • Monday, March 23, 2020
    • 7:00 AM
    • Thursday, April 30, 2020
    • 11:30 PM

    A message UPDATE from BARN’s Executive Director:

    Dear BARN community:

    In response to updated guidance from the CDC and the Washington State Department of Health, BARN will continue to be closed through the end of April.

    However, the real story is how our volunteers are stepping up with creativity and care to make a difference in our community. BARN is working with Bainbridge Prepares and COBI's Emergency Operations Center to organize volunteers who are making face masks for health care providers. Several studios have donated N95 masks and nitrile gloves that they had in stock. We are keeping our commercial kitchen available for organizations like Arms Around Bainbridge to continue to provide healthful meals to families in need. This past weekend, the Woodworking Studio designed and built outdoor food cabinets for Helpline House, so they can continue to provide food to those who need it.

    In addition, we are making connections through Internet channels. BARN staff and volunteers are developing ideas for online learning and sharing. Certificate of Craft students and faculty are learning through technology: doing design work and home jewelry projects.

    If you want to learn more about how you can contribute to the COVID-19 response, please contact https://www.bainbridgewa.gov/CivicAlerts.aspx?AID=638  

    Listen to the latest BCB/BARN media arts podcast with Loren Bast of Bainbridge Prepares:https://www.bestofbcb.org/were-all-in-this-together/

    Thank you for your understanding and support. I continue to welcome your questions, ideas, or concerns. Please contact me at  denised@bainbridgebarn.org.

    May we all remain healthy and be happily reconnecting in person, soon,

    Denise M. Dumouchel, PhD
    Executive Director


    • Sunday, May 03, 2020
    • 2:00 PM - 5:00 PM
    • BARN Kitchen Arts Studio, Class Code: KI00320NT
    • 6
    Register

    Canceled on 4/7. No registrants for this class but instructor notified.~tt



    Join Plant-based chef, Nancy Travis, as she shares recipes and shows you how to make creative sushi rolls, rice paper spring rolls and collard wraps with healthful ingredients that you can then make them in your own kitchen.  

    Nancy will show you how to prepare ingredients and how to wrap and roll like a pro. Then, during class, you will create a collard wrap with a chickpea salad, a sushi roll with seasonal veggies, and a rice paper salad roll with an easy peanut dipping sauce. Nancy will share her best tips for rolling tight and even rolls so you can create them at home time and time again.  Your family will enjoy your new skills! All items made in class will be vegan and made with gluten free, organic ingredients.


    Details:

    • Please bring your own containers and even your favorite apron so you can take home your creations at the end. 
    • A $18 materials fee is included in the price of class.
    • Class is limited to 6 and is hands on with lots of time to practice so you can expect to wrap and roll like a pro!
    • Vegan and Gluten free.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.




    Instructor Bio:

    Nancy Travis has studied and cooked whole food plant-based for over 25 years. She co-owned a vegetarian fast food restaurant chain in the 1990s and recently had a grab-and-go cafe on Bainbridge Island. Currently her business Sukhi Kitchen provides vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families. Nancy has been teaching plant-based classes at BARN for the past three years.
    • Friday, May 08, 2020
    • 6:00 PM - 9:00 PM
    • BARN 8890 Three Tree Lane NE, Bainbridge Island, WA
    High school students in grades 9 - 12 are invited to create and hang out at BARN on Teen Nights. The dates for 2019-2020 are: October 11, November 8, December 13, January 10, February 14, March 13, April 17, and May 8. Come enjoy free food and drink. Play games in the BARN Commons. Explore a Studio project and learn new skills. Bring friends. Meet new friends.

    No pre-registration is required, although all students will need to sign in upon arrival and out upon departure.


    Questions: contact Jess Henderson at BARN at 206-842-4475 x221 or email: JessH@bainbridgebarn.org

    Teen Nights are generously funded by a grant from the City of Bainbridge Island.  


    • Saturday, May 09, 2020
    • 10:00 AM - 1:00 PM
    • BARN Kitchen Arts, Class Code KI050920CC
    • 7
    Register

    Learn to make show stopping chocolate toppers for your next cake, cupcake or centerpiece. Self taught cake expert, Christine Chapman will share her secrets to modeling chocolate flowers; just in time for Spring. This hands on class promises decorating techniques that you can use time and time again.

    Please bring:

    • an apron
    • an egg carton
    • a container at least 6” x 6” to carry your flowers home in a single layer.


    Details:

    • This is an all-levels class.
    • There is a $20 materials fee included in the price of the class.
    • Students should wear closed-toe shoes, hair needs to be pulled back out of your face, and clothing must be comfortable and safe to cook in.


    Instructor Bio:

    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 or visit her website here!


    *Photo from crumbs-cakery.com

    • Saturday, May 09, 2020
    • 5:00 PM - 8:00 PM
    • Great Room, Kitchen, AND Small-classroom, Class Code KI050920BR
    • 3
    Register

    Pic of Garlic-Photo-Credit-Bob RossThis is a 21+ only event

    This is a 'hands on' class where 4 classic French Bistro dishes are prepared together, cooked together and eaten together at the chef’s table as a finale to the evening with simple wine parings 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 Wells' 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 CélerisBistro Cooking by Patricia Wells
      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:

    • A take home container that holds around 2 -3 quarts of food. 
    • An apron (optional


    Details:

    • This is a 21+ only event
    • Please bring an apron
    • Please bring a take home container that hold around 2 -3 quarts of food. 
    • To comply with WA State health department guidelines in our teaching kitchen, 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. 
    • A $35 materials fee is included in the price of class

    Instructor Bio:

    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.


    Photo credit: Bob Ross

    • Saturday, May 16, 2020
    • 4:00 PM - 7:00 PM
    • BARN Kitchen Arts, Class Code KI051620MN
    • 7
    Register

    **This is a 21+ event. Registration is required.**

    Photo Credit Pexels.com

    It’s time to create the aromatic flavors of Moroccan cooking in this “hands-on” class where you will be preparing three dishes typical of a Moroccan midday meal. This is the largest meal of the day, so it is traditionally heartier than the late evening meal.


    The Moroccan Table menu will include:

    • Chicken Tagine
    • Zaalouk
    • Chocolate Mousse

    During this class your cooking adventure will introduce you to a range of traditional dishes;  including a Chicken Tagine with Preserved Lemons and Olives (including instructions for making preserved lemons at home), Zaalouk, an eggplant and tomato dish that can be a side dish or a vegetarian main, and a Moroccan Chocolate Mousse for dessert. As a bonus there will be a quick tutorial on Moroccan-Spiced Oranges, an alternative end of meal dessert that you can make at home. 

    Class will culminate in a sharing of the food prepared at our Chef’s Table where the fruits of our labors will be paired with Mediterranean wines and stories of the region.


    Details:

    • This is a 21+ only event
    • Please bring an apron [optional]
    • To comply with WA State health department guidelines in our teaching kitchen, 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. 
    • A $30 materials fee is included in the price of class.


    Instructor Bio:

    Marcia Newlands is a chef and recovering attorney who has been cooking since she was small. She spends as much time as possible traveling in the Mediterranean countries. Her classes will include detailed instructions on the recipes, suggestions for wine pairings, as well as tales of living, traveling, and eating in the Mediterranean world.




    Photo Credit Pexels.com

    • Wednesday, May 27, 2020
    • 4:00 PM - 6:30 PM
    • BARN Kitchen Arts Studio, KI052720
    • 8
    Register

    Pexels.comThis 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.  

    Details:

    • What we make each month for the hands-on portion will vary each month.
    • There is a materials fee of $5 for the ingredients included in the class price.
    • Please bring a leak proof container to take home your sweet treats.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
    • This class will become a prerequisite for Open Studio Participation.


    Picture courtesy of pexels.com

    • Friday, May 29, 2020
    • 5:00 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI052920ML
    • 8
    Register

    Want to elevate your usual Taco Night for family and friends?  Interested in learning from scratch cooking techniques for better entertaining? Change things up with fresh ingredients and amazing flavors. The class will consist of meal production as well as demonstration. Students will work in groups cooking different recipes. The class will be concluded with everyone enjoying a casual meal together giving you the opportunity to taste the different menu options you has just created.

    Taco Night Menu

    1. Cochinita Pibil Tacos, Fresh Corn Tortillas, Cilantro, Pickled Red Onions, Queso Fresco
    2. Epazote Black Beans & Queso Fresco
    3. Mexico City Style Guacamole, Fire Roasted Tomato Salsa, Fresh Tomatillo Salsa, & Corn Tortilla Chips
    4. Corn, Cabbage, & Black Bean Slaw with Cilantro Vinaigrette
    5. Watermelon Agua Fresca

      Details:

      • This is an all levels class.
      • A materials fee of $25 is included in the price of class.
      • Tuition assistance is available. Click here to apply.
      • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.

      Instructor Bio:

      Meghan Males has 20 years experience in the Hospitality & Food Service Industry to pull from in teaching and mentoring students. After attending the California Culinary Academy in San Francisco, she went on to work as a Chef in restaurants, hotels, and corporate dining throughout the Bay Area.  

      Some career highlights include being the Executive Chef for the opening of a Rick Bayless restaurant, feeding large numbers of employees as a Corporate Chef at Gap Inc., and most recently, working as the Event Coordinator at our very own BARN. Meghan has always had a passion for food and providing exceptional service, and she hopes to pass on some of the wisdom and techniques she has learned throughout her time in the kitchen.

      • Sunday, May 31, 2020
      • 4:00 PM - 7:00 PM
      • BARN Kitchen Arts, Class Code KI053120MN
      • 7
      Register

      **This is a 21+ event. Registration is required.**

      It’s time to create the fascinating dishes of Spain, many of which are the result of the various occupiers of Spain over the years - similar to many Mediterranean countries. In this hands-on class, you will be preparing dishes typical of Spain and the different influences in various geographical areas of Spain.

      We will be preparing:

      1. Salmorejo (an Andalusian alternative to gazpacho)
      2. Tortilla Espanol, Pan amb Tomate (Catalan toasted bread with fresh tomato)
      3. Albondigas de Cordero a la Hierbabuena (lamb meatballs with mint)
      4. Quesada Pasiega (Spanish ricotta-lemon cheesecake). 

      We will also discuss the popularity of tinned Spanish seafoods as tapas, including what is available and how to serve.

      After cooking, we will gather at the Chef’s Table to feast on these dishes and drink paired Spanish wines.


      Details:

      • This is a 21+ event.
      • Please bring an apron [optional]

      • To comply with WA State health department guidelines in our teaching kitchen, 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. 

      • A $30 materials fee is included in the price of class


      Instructor Bio:

      Marcia Newlands is a chef and recovering attorney who has been cooking since she was small. She spends as much time as possible traveling in the Mediterranean countries. Her classes will include detailed instructions on the recipes, suggestions for wine pairings, as well as tales of living, traveling, and eating in the Mediterranean world.Marcia has been teaching a variety of Mediterrean Table cooking classes at BARN this year.

      • Tuesday, June 09, 2020
      • 4:00 PM - 6:30 PM
      • Kitchen Arts Studio, Class Code KI060920KM
      • 7
      Register

      June: Strawberry Almond Cake

      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.


      DETAILS:

      • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
      • Participants, please bring a container for bringing your baked goods home and an apron (apron is optional).
      • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


      Instructor Bio:

      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.

      • Sunday, June 14, 2020
      • 4:00 PM - 7:00 PM
      • BARN Kitchen Arts and Great Room
      • 6
      Register

      **This is a 21+ only event. All guests and members must register.**

      pexels.comSicilian cuisine is a delicious departure from the "Italian" we are most used to eating. Through the stories that chef will share, you will feel transported to a rural kitchen in Sicily where, in this ‘hands-on’ class, you will learn about Sicilian food and culture and prepare three savory dishes, using seasonal ingredients, plus a fruit dessert. 

      In Sicilian cuisine, there is no such thing as a “main course,” but rather a series of courses. Typically this may include an antipasto, followed by a pasta, a soup, or a rice dish, followed by a more substantial dish (meat, fish, vegetable), often served with a contorno, a vegetable side dish. 

      pexels.comThe Sicilian Table that we shall be preparing will include:

      arancini (fried filled risotto balls)
      pasta alla pesto alla trapenese (Sicilian pesto and pasta)
      caponata (eggplant with Kalamata olives, vegetables, and Asiago cheese)
      finishing with a surprise classic Sicilian dessert.

        Class will culminate in a sharing of the food prepared at our Chef’s Table where the fruits of our labors will be paired with Sicilian and Italian wines and stories of the region.

        pexels.com

        Details:

        • This is a 21+ only event

        • Please bring an apron [optional]

        • To comply with WA State health department guidelines in our teaching kitchen, 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. 

        • A $30 materials fee is included in the price of class



        Instructor Bio:

        Marcia Newlands is a chef and recovering attorney who has been cooking since she was small. She spends as much time as possible traveling around the Mediterranean, picking up tales and tastes. Her classes will include detailed instructions, suggestions for wine pairings, as well as tales of living, traveling, and eating in the Mediterranean world.  This will be Marcia’s third class on Mediterrean cooking at the BARN.





        Photo credit: pexels.com

        • Saturday, June 27, 2020
        • 9:00 AM - 11:30 PM
        • BARN Kitchen Arts Studio, KI062820
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

        • Sunday, June 28, 2020
        • 4:00 PM - 7:00 PM
        • BARN Kitchen Arts, Class Code KI062820MN
        • 8
        Register

        **This is a 21+ event. Registration is required.**

        It’s time to create the aromatic flavors of Greek cooking in this hands-on class where you will be preparing four dishes typical of a Greek meme, or appetizer spread..

        This class will cover a range of traditional dishes, using seasonal and local ingredients wherever possible. For The Greek Table, we will prepare: Dolmadakia, (stuffed grape leaves), Spring Asparagus with Tzatziki Sauce, Shrimp Saganaki, and we’ll finish with Feta and Figs Baked in Fresh Fig Leaves with Balsamic, which can double as a dessert.

        Class will culminate in a sharing of the food prepared at our Chef’s Table where the fruits of our labors will be paired with Greek wines and stories of the region.


        Details:

        • This is a 21+ only event
        • Please bring an apron [optional]
        • To comply with WA State health department guidelines in our teaching kitchen, 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. 
        • A $30 materials fee is included in the price of class.


        Instructor Bio:

        Marcia Newlands is a chef and recovering attorney who has been cooking since she was small. She spends as much time as possible traveling in the Mediterranean countries. Her classes will include detailed instructions on the recipes, suggestions for wine pairings, as well as tales of living, traveling, and eating in the Mediterranean world.




        Photo Credit Pexels.com

        • Tuesday, July 07, 2020
        • Friday, July 10, 2020
        • 4 sessions
        • BARN Kitchen Arts, Class Code KI070720MS
        • 4
        Register

        From Baked Alaska to Tiramisu, we will work our way across the globe learning delicious desserts and skills to use for a lifetime. We will learn about ingredients and techniques that have influenced pastry across the globe; from meringues to chocolate; rice or wheat; sugars or fruit. 

        During the week, we will learn Asian, American & European desserts. We will whip meringue, make gelato, macerate fruit, pipe cookies, temper chocolate, and caramelize sugar, taking home treats for everyone to enjoy. Each session will allow students to grow and develop skills to be used the next day. We will also learn the importance of cleanliness and washing while working.  

        Please bring a covered container each day to bring your goodies home in.


        Details:

        • This class is for youth 12-18 years old.
        • To register your youth, please put in the NAME field your first name then in parenthesis put the youth's first and last name (if different than yours).
        • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
        • Tuition assistance is available. Click here to apply. 
        • BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
        • If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
        • A materials fee of $25 is included in the price of class.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio: 

        Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteering at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  They have lived in China, Zambia, North Korea, Nepal and Tanzania.

        Growing up in South Texas to immigrant parents, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to elementary students at the International School of Tanganyika.  Marcela’s life experiences are reflected in her cooking.





        • Tuesday, July 14, 2020
        • Friday, July 17, 2020
        • 4 sessions
        • BARN Kitchen Arts, Class Code KI071420MS
        • 7
        Register

        Pexels.comIf you want to acquire serious knife skills and cooking techniques, this camp is the place to be. During the week, we will learn recipes while becoming competent and proficient in the kitchen. Each session will allow students to grow and develop skills to be used the next day.  Including:

        • Properly slice & dice an onion and other vegetables 

        • Learn to cook vegetables by roasting, steaming, and boiling

        • Make pasta and rice to perfection

        • Learn how to season

        • Learn how to sear and cook proteins 

        • Learn to make a great sauce

        • Learn the importance of reading a recipe

        We will also learn the importance of cleanliness and washing in the kitchen. 

        Please bring a container as all participants will take home their creations to share and enjoy at home. 


        Details:

        • This class is for youth 12-18 years old.
        • To register your youth, please put in the NAME field your first name then in parenthesis put the youth's first and last name (if different than yours).
        • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
        • Tuition assistance is available. Click here to apply. 
        • BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
        • If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
        • A materials fee of $25 is included in the price of class.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio: 

        Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteering at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  They have lived in China, Zambia, North Korea, Nepal and Tanzania.

        Growing up in South Texas to immigrant parents, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to elementary students at the International School of Tanganyika.  Marcela’s life experiences are reflected in her cooking.


        • Tuesday, July 14, 2020
        • 4:00 PM - 6:30 PM
        • Kitchen Arts Studio, Class Code KI071420KM
        • 7
        Register

        July: Cherry Upside Down Cake

        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.


        DETAILS:

        • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
        • Participants, please bring a container for bringing your baked goods home and an apron (apron is optional).
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio:

        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.

        • Tuesday, July 21, 2020
        • Friday, July 24, 2020
        • 4 sessions
        • BARN Kitchen Arts, Class Code KI072120CP
        • 8
        Register

        Let’s dive into the world of cake baking and decorating!  We will explore how to bake, torte, fill, ice, stack and decorate a two tiered cake and best of all you will walk home with your very own masterpiece. 

        Day one: it’s flower decorating time. We will learn how to make gum paste and figure out how to make a giant gum paste hydrangea.  

        Day two: it’s all about the cake. We will bake a delicious moist chocolate cake from scratch, wrap and chill it for the next day. Our gum paste will be cured by then and we will make green leaves (cut from our self made stencils), many sugar daffodils and more loose hydrangea petals out of gum paste. To give these blooms life we will color each petal individually. These will be set aside to dry. 

        Day three:  it’s buttercream day! You will learn how to make swiss meringue buttercream, then we will torte, fill, and ice our chocolate cakes.  You’ll discover an easy trick on how to get straight and level cake sides. Be prepared to get messy! 

        Day four: let’s ruffle! You will learn how to put pipe ruffles on your iced cake. You can ruffle horizontally, vertically, diagonally or make swirls - whatever you prefer.  And now, it’s time to stack the cakes! After successfully wiggling them into place we will arrange all our sugar flowers to give it the last bit of hurrah! You will take home your masterpiece to share with family or friends.

        Please bring a container on the last day of class to take your cake home in.

        Details:

        • This class is for youth 13-18 years old.
        • To register your youth, please put in the "First Name" field your first name then in parenthesis put the youth's first and last name (if different than yours).
        • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
        • Tuition assistance is available. Click here to apply. 
        • BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
        • If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
        • A materials fee of $40 is included in the price of class.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio: 

        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/




        • Tuesday, July 28, 2020
        • Friday, July 31, 2020
        • 4 sessions
        • BARN Kitchen Arts, Class Code KI072120CP
        • 8
        Register

        There is a growing global consensus that moving in the direction of vegan diet is a positive step an individual can make to help combat climate change. 

        Join us for a week of exploring vegan recipes that are delicious, fun to make, and great to share with your family. This class is perfect if you are vegan, vegetarian or just curious how to make tasty food without dairy, eggs or meat. 

        • We will make some vegan cheese and cheese sauce recipes along with creating a dish to use with our fresh cheese.
        • You will learn how to make all the components for veggie sushi and spring rolls and assemble your own rolls.
        • Everyone will create their own signature veggie burger customized for their taste preferences.
        • At the end of the week we will conclude with a “day of desserts” which will include making a healthy vegan “candy” bar.

        During class, as time allows, we will have discussions on a variety of vegan topics. Registered participants will get a list of optional viewing and reading for those curious as to the “why” behind a vegan diet for climate change. 


        Details:

        • This class is for youth 12-18 years old.
        • To register your youth, please put into the First Name field your first name then in parenthesis put the youth's first and last name (if different than yours).
        • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
        • Tuition assistance is available. Click here to apply. 
        • BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
        • If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
        • A materials fee of $25 is included in the price of class.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio: 

        Nancy Travis has studied and cooked whole food plant-based for over 25 years. 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 vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families. Nancy has been teaching plant based classes at BARN for the past 3 years.



        • Wednesday, July 29, 2020
        • 4:00 PM - 6:30 PM
        • BARN Kitchen Arts Studio, KI072920
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

        • Sunday, August 30, 2020
        • 2:00 PM - 4:30 PM
        • BARN Kitchen Arts Studio, KI083020
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

        • Tuesday, September 08, 2020
        • 4:00 PM - 6:30 PM
        • Kitchen Arts Studio, Class Code KI0900820KM
        • 8
        Register

        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:

        • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
        • Please bring a container for bringing your baked goods home and an apron (apron is optional).
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio:

        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.

        • Wednesday, September 30, 2020
        • 4:00 PM - 6:30 PM
        • BARN Kitchen Arts Studio, KI093020
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

        • Tuesday, October 13, 2020
        • 4:00 PM - 6:30 PM
        • Kitchen Arts Studio, Class Code KI101320KM
        • 8
        Register

        October: Apple Cake (Silver Palette)

        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:

        • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
        • Please bring a container for bringing your baked goods home and an apron (apron is optional).
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio:

        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.

        • Sunday, October 25, 2020
        • 2:00 PM - 4:30 PM
        • BARN Kitchen Arts Studio, KI102520
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

        • Tuesday, November 10, 2020
        • 4:00 PM - 6:30 PM
        • Kitchen Arts Studio, Class Code KI111020KM
        • 8
        Register

        November: Pumpkin Break or Cheesecake (TBD)

        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:

        • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
        • Please bring a container for bringing your baked goods home and an apron (apron is optional).
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio:

        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.

        • Friday, November 20, 2020
        • 7:00 PM - 11:30 PM
        • BARN Wide Event

        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.



        • Saturday, November 21, 2020
        • 10:00 AM - 3:00 PM
        • BARN wide event- No classes scheduled
        The BARN Bazaar is a new Bainbridge Island holiday tradition featuring a wide variety of art, crafts, and artisan foods, all made by hand. Buy direct from the maker at this annual celebration of the creativity that happens all year round at BARN. From jewelry to wood arts, basketry to weaving, you’ll find an unmatched selection of original handmade items.

        Kick off the holidays in homegrown style. Join us for a day of shopping, food, and community!

        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.

        • Tuesday, December 08, 2020
        • 4:00 PM - 6:30 PM
        • Kitchen Arts Studio, Class Code KI120820KM
        • 8
        Register

        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.


        DETAILS:

        • Each registrant is encouraged to bring one adult or youth to work with you at your workstation. The adult or youth you bring is free and will be at the same workstation with you. You will be sharing the baked good to take home. When you register please scroll down the screen and enter Yes or No for bringing a friend or youth.
        • Please bring a container for bringing your baked goods home and an apron (apron is optional).
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.


        Instructor Bio:

        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.

        • Wednesday, December 30, 2020
        • 4:00 PM - 6:30 PM
        • BARN Kitchen Arts Studio, KI123020
        • 8
        Register

        Pexels.comThis 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.  

        Details:

        • What we make each month for the hands-on portion will vary each month.
        • There is a materials fee of $5 for the ingredients included in the class price.
        • Please bring a leak proof container to take home your sweet treats.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
        • This class will become a prerequisite for Open Studio Participation.


        Picture courtesy of pexels.com

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