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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
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:
Instructor Bio:
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
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:
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
This 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 Céleris Double Celery Soup
Salade Lyonnaise La Meuniére Salad of Escarole, Potatoes, Herring and Eggs
Lapin/Poulet À La MoutardeRabbit (or Chicken) in Mustard Sauce
Clafoutis Aux PoiresPear 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.
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
**This is a 21+ event. Registration is required.**
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:
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.
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
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
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
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.
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:
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.
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
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.
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:
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 is a 21+ only event. All guests and members must register.**
Sicilian 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.
The Sicilian Table that we shall be preparing will include:
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.
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
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.
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.
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.
If 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.
July: Cherry Upside Down Cake
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.
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 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.
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.
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.
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.
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!
