Learn the simple secrets of constructing an incredible American cheeseburger, a side of the best fries imaginable, and how to make your own signature "house-made" ketchup that you'll want to put your name on.
The result is simplicity with eloquence that will blow the socks off any restaurant burger. Space is limited. Sign up now!
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 central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.
Nothing says summer like cooking over fire – including Yakitori, a staple of Japanese street food.
Yakitori literally translates to "grilled bird." It's a delightfully simple preparation - skewered chunks of chicken cooked over flaming coals. But, like so many seemingly straightforward treats, things gets interesting the more you explore.
Come dive in with us and learn how to butcher a chicken and discover how different parts of the bird soar with different types of heat. Come prepared to learn a lot of chicken, butchery, and fire.
Chicken butchery, skewering, grilling - Japanese style. Start with a whole chicken, break it down into parts that are skewered and then grilled.
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.
Join BARN Kitchen Arts volunteers as we review some of our favorite cookbooks of 2023.
We will team up, work through a few recipes, and spend time tasting something new. Buy your book, share your thoughts, or just come ready to cook. Join us on the second Sundays of the months for sharing and cooking with BARN's Kitchen Arts community.
For June, join us for The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen by Joanne Lee Molinaro.
This book has many beautiful photos, recipes, and stories of the author's childhood. Joanne is frequently asked: “How can you be vegan and Korean?” While grilled meat is prevalent in some Korean food, the ingredients that filled the bapsangs (Korean table where food is enjoyed) of Joanne’s childhood included doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more. These are fully plant-based, unbelievably flavorful, and totally Korean.
Note: The spice level will be kept mild in this class, but you will have the option for some heat on the side.
In this class, we will make and taste the following:
Nancy Travis is a health educator and personal chef who uses cooking, teaching, and promoting a whole-foods, plant-based diet to support people on their journey towards health and wellness. Her passion is to help people transition to a plant-based diet, on their terms, making it sustainable for their lifestyle.
Nancy brings more than 30 years of experience cooking plant-based and vegan foods. She is a certified vegan lifestyle coach and educator, as well as having a certificate in plant-based nutrition. Nancy has formal culinary training in macrobiotics and recently completed a vegan chef challenge. She has taught cooking at BARN for four years. She can be reached through her website Sukhikitchen.com.
Make focaccia bread with a twist - using sourdough for this flat, chewy Italian bread.
This is part of a series of classes paying homage to a variety of Italian culinary techniques and ingredients. This class will focus on sourdough. You'll learn about natural levain and sourdough as a science.
You'll learn to slowly ferment the dough to develop flavor complexity - covering kneading, resting, and an overnight fridge fermentation. You'll also prepare in-season, fresh, tapas-style dishes to go with your breads. You will create various seasonal toppings like the staple pesto or bruschetta - from scratch using a mortar and pestle and learning basic knife skills.
A key tenant of Italian cooking is to use local and seasonal products - the summer flavors of basil, garlic, and tomatoes will perfectly highlight the crunchy crust and pillowy focaccias. Seasonal herbs and produce from BARN's garden may play a role! You’ll also enjoy it with a fresh farmer’s salad and a dipping olive oil.
Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and acting as head of farm operations. She enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find her current work on nadjapeschke.com or on Instagram @thewinterlilac.
It's Italy week in Kitchen Arts! Celebrate it with us as we kick things off with a wine tour.
Italy boasts a long history and incredibly varied geography, both of which contribute to the diversity of Italian wines. From crisp whites to succulent reds and lively bubbles, from Tuscany to Piedmont and Sicily, Italian wines are specific to their subcultures and local culinary traditions. You simply can't separate Italian wine from the food on the table. We'll tour Italy one glass at a time, learning about the regions and the styles for which they're famous, delving into thousands of years of Italian history and how it has shaped the wine we enjoy today.
You'll learn about the most important wine styles, how Italian wines are made, the role of wine in Italian culture and how to best appreciate wine while visiting Italy. This class is the second in a series of European Wine Tour classes being offered at BARN in Spring 2023.
Join Chris West as we continue with our Italian Week festivities!
Pasta is perhaps one of the most delicious rabbit holes one can go down. You can explore shapes or ribbons, soft wheat or semolina, eggy or or not – the possibilities and combinations are endless.
Ultimately though, pasta boils down to this: flour, water and you (and maybe the rabbit for a tasty ragu).
We’ll also cover best practices for cooking pasta and make a couple of sauces that you can easily replicate at home.
Although we won’t be sitting down for a formal dinner, we will be eating a lot of pasta throughout the class as we experiment with different shapes and how they work with our sauces. There will also be a splash or two wine for comparison's sake.
Students will make and eat pasta and learn:
Chris is a tech industry escapee -- in the interest of spending more time fiddling around with food, he went on a bit of a sabbatical – several years later, he’s still messing around in kitchens. He’s gone to culinary school, taught at that same school, dabbled around in restaurants, and now finds himself here at BARN – heading up the Kitchen Arts Studio and teaching classes.
When he’s not actively cooking, thinking about cooking, or reading about cooking he can usually be found hanging out with his wife, playing with their many animals (and probably getting ready to do some cooking).
In the Kitchen Arts Studio, Chris hopes to help foster a fun and welcoming environment for learning Culinary Arts – a place where you can always ask why and if nobody knows...we can figure it out!
Join us to experience the flavor of the Salish Sea and learn about the natural history of our regional bivalves.
Throughout the course of the evening, we will enjoy around a dozen oysters (give or take, depending on your appetite), highlighting three different types common to our area. You’ll learn how to shuck, present, and pair oysters.
Learn about the science and art of eating oysters on the half shell. Since this is a happy hour class, the oysters will be paired with local wines and wrap things up by making oyster shooters and toasting a wonderful evening.
You can expect to walk away from this class knowing how to knowledgeably shop for and prepare oysters for friends and family.
Stephen Schreck moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund where he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out, this special place needs some assistance in restoring Olympia oysters, the pinto abalone, and kelp. Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp-based foods, pop-up oyster bars, and private dinner parties. Today, he also works with Fletcher Bay Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with seafood.
Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, a vegetarian filling, and sauce!
It will be a fun and lively afternoon. 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.
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.
Elisha Herzog began experimenting in the kitchen when she was 10, without a recipe but drawing inspiration from Benihana. She went shopping in her family's kitchen to recreate the fried rice she had loved so much the night before. Elisha now calls this technique “Something out of nothing” or “SOON” cooking. It’s a combination of recollection, intuition, and testing/learning.
Elisha swore she’d never return to Bainbridge Island when she left for college. As it turns out, in 2015, while pregnant with her second child, she discovered her parents weren't idiots because Bainbridge Island is a great place to raise a family! She’s called it “home” ever since. See her creations on soonliving.com.
Indian cuisine’s celebration of spice, color, and curry is why its complex flavors and dishes are popular all over the world.
When she first visited northern India in 2020, instructor Nadja Peschke became immersed in the Punjabi food culture from New Delhi to Amritsar to Chandigaar. A new sensory experience waited around every corner and even similar dishes had different flavor profiles depending on the region. Join her on an exploration of taste and explore the diversity of Indian cuisine through the lens of the versatile curry (dal) and roti.
You will learn to identify local product that's prefect for a summer curry, learn how to make roti, a popular flatbread you will cook in an oiled pan over the stove.
You will learn how to use whole spices to make your own madras curry blends to take home. Don't fear the spice, we'll discuss how to make it palatable for your individual taste!
Bring an empty glass spice container/mason jar to class.
Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and as head of farm operations. She enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find her work on nadjapeschke.com or on Instagram @thewinterlilac.
This class will teach you how to make a yummy, enriched dough that can be a bit trickier than other kinds of dough.
While the dough is proofing, you'll make a couple of glazes. We might do a maple-based glaze with crumbled bacon, or a tried-and-true chocolate glaze. Yum!
You will learn how to make an enriched yeast dough, shape, and fry doughnuts and go home with 8-10 doughnuts.
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. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
Join us for a tasting and robust discussion about the difference between domestic and European rosés.
Summer fun calls for a good summer beverage of choice. On your boat or on the sand, think good rosés. Explore the options between sweet or dry, fruit or sparkles. We will blind taste six different options to find the winner. No experience needed.
