Return to Home
**This workshop will be live streamed via Zoom.**
Pi Day —which can be found in nearly all areas of mathematics and physics—is known as a mathematical constant, meaning however big or small the circle is, its value will always be the same—roughly 3.14159.
This class offers an easy pie dough technique, which can be used for sweet or savory hand pies. Pi Day is a yearly celebration of 3.14 or March 14. These little pies are sized for 2 people to share and are quick to create. This class is appropriate for young bakers; less experienced might want an adult to assist. (Thank you to Anne Willhoit for the recipe.)
Please take 11 minutes before class to watch this video on an ingenious method for making pie crust.
Details:
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.
Creamy, Cheesy, Rich and Filling. Mac and cheese can be eaten as a side dish or as an occasional meal in itself. (Please note we said occasionally). Come join us in the kitchen as we whip up a Shibaguyz favorite using a blend of FAB cheeses in an easy Mornay Sauce (impress your friends with the fancy term). This recipe makes plenty for a main entree or to have a nice side to go with dinner!
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.
Important Details:
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.
Have you ever looked at a cake and wondered what magic spatula the cake fairy waved to get such perfectly smooth and straight sides? Christine Chapman, the creative force of Crumbs Cakery, will teach you how you can do it too in this online 2 day class. From the comfort of your home, you will learn the technique of icing a cake with perfectly straight and smooth sides and adding ganache drips to the top.
Day 1 - Bake a delicious chocolate cake and make swiss meringue buttercream.
Day 2 - Torte, fill and ice the cake and adding a flourish of buttercream rosettes and sprinkles will give your masterpiece the final touches.
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 make a deliciously beautiful drip cake from scratch.
To ensure delicious results, every participant will need the items listed below.
Ateco stainless steel bench scraper (the handle and blade need to be completely flush. No attached wood or plastic handle please)
Ateco open star piping tip
1 6" foam core cake board
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!
This is a private class for Bainbridge Island Women's Club members only. This class is not open to the public.
Private Asparagus Risotto Cooking demonstration for the Bainbridge Island Women's Club.
Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 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 DC 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.
We can’t travel to France right now but we can create a yummy round loaf of Hazelnut Currant bread and with a cup of coffee or tea and some delicious hard cheese, you’ll be transported to Provence! This is a fine textured bread, studded with hazelnuts and currants to give it a natural sweetness. Chef Kate McDill is offering this as the 3rd in her bread series building on skills learned in the flat bread and focaccia class. Some bread baking experience would be helpful but is not required.
You will be sent both ingredient & equipment lists in your registration confirmation email, as well as an email 2 days before the class with the recipe and prep. Please read through these recipe and prep document carefully as each one will have specific instructions for participating in the class session.
This class begins at 9:00 AM and finishes at 4:30 PM. These times are broken into segments. We will meet at 9:00 am for general instruction and break until the next segment to touch base for additional instruction. Please see list below.
Elapsed time:
This is a private class for Hyla Middle School students only. The instructor will be inviting the students to register and they will need to enter a confirmation code emailed to them from the instructor. This class is not open to the public.
Join chef and teacher Meloni Courtway for a knife skills class. Working online from her kitchen, Meloni will guide you through this skills class. We will set a strong foundation for learning new and more complicated knife cuts from the comfort of your own kitchen.
We will review knife care and different types of knives available. The cutting portion will begin with getting to know your knife, mastering your grip, and knowing what to do with your guiding hand. We will review a series of different cuts and techniques including squaring off vegetables, fine julienne, chiffonade, and small dice brunoise cuts.
This is a live, hands-on class held in your kitchen via Zoom. This class is meant to be as interactive as it would be in the BARN Kitchen.
Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers (at least 100 years ago). Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
The Shibaguyz LOVE Old Fashioned donuts. They are borderline obsessed with them! Who wants to take the time to put on shoes, drive to the closest donut shop, order and drive home? In that amount of time you can make your own tasty treats and get the benefits of making them just the way you want. AND they are still warm… AND they are still crunchy on the outside while remaining soft and tender on the inside.
Join us as the Shibaguyz show you just how easy it is to make Old Fashioned donuts at home. Once you try these fresh and hot you’ll think twice about that trip for “slightly ok” donuts from the corner shop.
Leavening breads using a sourdough culture is a time-honored tradition. In this multi-session course we will start with how to make and take care of your own starter, and end by producing a Rustic Whole Grain Sourdough Boule. Along the way, discussions on best flours to use, understanding gluten, and the nutritional benefits of whole grains and sourdough will add context.
The third of three sessions will be a half-day affair, with breaks (please note that it starts at a different time than the first two sessions), as we step-by-step our way to a finished boule. Best to have a scale, a cast iron pot with lid, and a banneton (basket) for good outcomes. A shopping list, equipment and other optional tools will be in your registration confirmation email.
The only problem with taking this course: you will never want to go back to store-bought bread again!
Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.Her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019. The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.
Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.
**This workshop will be conducted via live streaming with Zoom.**
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. Your instructor will work with you while we all prepare together! Join instructor, Kate McDill, for our monthly bake-alongs!
This month: Cardamom Pistachio Carrot Cake
If you’re ready to update your carrot cake offering, this class is for you. This recipe from Bon Appetite is such a yummy change from the classic carrot cake with walnuts and cream cheese frosting that you’ll switch it up. This cake is made with browned butter which always enhances flavor. It tastes delicious and looks classy. It is an advanced beginner level class – it will help if you’ve baked a cake before, however it isn’t necessary.
Registration will close on Saturday, April 10th at 4:00 PM.
A shopping and equipment list will be in your registration confirmation email.
This class will be conducted via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.
About the Instructor:
Wow your sweetie this year with your very own cake masterpiece! In this Master Class, Christine Chapman, creative force of Crumbs Cakery, will teach you how to make the perfect stripes on your cake. In the first part of this class we will bake a delicious vanilla cake, make swiss meringue buttercream and a strawberry conserve. On the second day we will torte, fill and ice the cake. To turn it into something special, Christine will show you how to create colored buttercream stripes on a cake and to top it all off a lovely modeling chocolate peony.
To ensure delicious results, every participant will need the following items listed below:
Inspired by spring herbs and vegetables available at the farmer’s market, you’ll make a seasonal Springtime Herb Quiche with a Simple Salad that’s sure to be a go-to brunch favorite. The quiche will be in the oven by the end of class and the Simple Salad will be ready for the table.
In this class, you’ll make one vegetarian quiche and a seasonal salad plus dressing to serve up to 6 (or with leftovers). You’ll learn tips for making your own crust, how to make store-bought better and how to make a more frittata-like version to meet various dietary needs.
This is a live, hands-on cooking class held in your kitchen via Zoom. Reed will be guiding you through from start to getting the quiche in the oven and the salad on the table. This class is meant to be as interactive as it would be in the BARN Kitchen.
Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest and Clean Eating Magazine. Find Reed’s blog at pestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.
If you want to acquire knife skills and basic culinary techniques, this camp is the place to be! During the week, we will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Day 1 Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an electric burner and learn to make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.
Day 2 Participants will continue to build on knife skills and learn to wash, peel, prep, steam and boil vegetables. We will also learn some basics about salad dressings, the importance of temperature, seasoning and balancing with acid. Participants will produce a Vegetarian Salad Nicoise for lunch on day 2.
Day 3 Continuing to build on basic culinary skills while introducing different ingredients, participants will continue to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
Day 4 Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese. Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.
Join Chef Marcela as she takes participants through a flavor journey around the globe with some of her favorite recipes. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Participants will need to bring their own cast iron grill pan that has been seasoned and ready for use. Some grilling will also be done outside on BARN’s gas grill.
Day 1 - Who doesn’t love a good taco? Taking advantage of the bountiful produce and seafood in our hood, participants will start the week off learning about grilling fish and produce.
Day 2 - Mishkaki are meat skewers sold on the streets of Kenya and Tanzania. Participants will spend the time learning the secrets of marinating and grilling; all the while chopping, dicing and julianning their way through a history lesson of Indian flavors in Africa.
Day 3 - Participants will get another take on chicken barbeque. Piri piri is a spicy tangy dish with Portugese roots in southern Africa. Like masalas and curries, families guard their recipes. Participants will work with chili peppers and other ingredients to create a paste for roasting chicken.
Day 4 - Beef Bulgogi is a family favorite in our household. Working with different ingredients, participants will learn more grilling techniques as well as practicing knife skills to produce a hearty meal - promising to be a delicious and well earned end to grilling around the world.
Prerequisites:
A curious palate and a love of cooking. This is an intermediate class and basic knife and cooking skills are required. Having taken a consumer science course or previous BARN cooking class is preferable
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 1 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 2 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 3 Buttercream! Participants will learn how to make swiss meringue buttercream to torte, fill, and ice their chocolate cakes. Christine will share her technique to getting straight and level cake sides. It promises to be a messy and delicious day.
Day 4 On the final day, participants will bring everything together as well as learn more piping techniques to pipe ruffles - horizontally, vertically, diagonally or make swirls. The cakes will then be stacked and decorated with all the sugar flowers made on day one.
Participants will take home a masterpiece to share with family or friends.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning The BARN Kitchen Studio in accordance with our restaurant permit standards.
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/
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.
Day 1 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!
Day 2 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.
Day 3 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.
Day 4 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.
Instructor Bios:
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!
