Inspired by Shojin Ryori, a traditional meal style of Japanese Buddhist monks, we will create a multi-course meal putting a modern spin on this traditionally plant-based classic style which dates back to the 13th century.
Our meal will follow the model of Ichiju Sansei – which is a soup, three dishes, pickle and rice. Our seasonal meal will include a dessert as well.
Recipes will be determined by what is available the day of the class but may include eggplant unagi, spinach gomae, braised kabocha squash, miso soup and or tofu katsu. We will work in teams to create all the recipes and then will sit down together and enjoy the wonderful meal we created together.
You will leave class with an understanding of all the recipes that were created as well as a basic understanding of plating and presentation.
Details:
Instructor:
Nancy Travis. As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. 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. 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 plant based cooking and recently completed a vegan chef challenge. She has taught cooking at the BARN for the last four years. Nancy can be reached through her website Sukhikitchen.com
If you want to expand your culinary and barbeque skills, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen and on the grill. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods, as well as language and culture from Mexico. Each session will allow students to grow and develop skills to be used again. We will make our own tortillas, pickles and salsas as well. Vegetarian option available upon request.
Week 1 ~ Breakfast Tacos
Week 2 ~ Enchiladas Verdes
Week 3 ~ Pollo Asado
Instructor Bio:
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.
Join chef and BARN instructor Marcela Sandoval in this knife skills class. Marcela will guide you through setting a strong foundation for learning new and more complicated knife cuts. Participants are welcome to bring their own knife or use one of the BARN’s chef's knives.
We will review knife care and the different types of kitchen knives available. To start you’ll get to “know your knife”, master your grip for cutting, and know 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.
Ages 12-99--Participants 14 and under will require an adult to be present in the house.
Registration Details:
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 in 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.
Take home the secrets of Thai cooking with Pranee’s insights from her childhood cooking alongside her mom, grandma, and three aunts. She will reveal the harmony and balance of Thai's basic flavors - sweet, sour, salty, and spicy - and how they are used in everyday cooking. The class will also introduce you to how to prepare and use Thai herbs like lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken your taste buds and expand your Thai menu collection.
The class will teach you how to create these favorite Thai dishes:
Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Lime Leaf)
Phad Thai (Phad Thai Noodles Stir–fry with Prawns)
Chu Chi Curry (Salmon in Red Curry Sauce with Shredded Lime Leaf)
Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang (Sticky Rice & Mango)
We invite you to stay and enjoy this amazing meal together or you can take this dinner to enjoy at home.
Pranee Halvorsen. Chef Pranee was born and raised in Phuket, Thailand. She is the founder of I Love Thai Cooking and the owner of Thai Cooking School in Seattle, a member of the International Association of Culinary Professionals (IACP), a caterer, tour guide and cooking instructor whose Thai cooking classes are popular in the Northwest. She has extensive knowledge of Thai Cuisine, Culture and History and shares her knowledge in her expert food blog: Pranee’s Thai Kitchen. She is a culinary educator and a featured guest chef at PCC Cooks, Bayview School of Cooking and the Milk Street Online Cooking School. I hope you can join her cooking classes soon. You can find her webiste at I Love Thai Cooking, her blog Pranee’s Thai Kitchen and her Instagram I Love Thai Cooking.
Join Chef JJ Johnson of Bainbridge Island-based Wanderlust NW Catering Company for a hands-on class learning how to create seasonal Pumpkin Gnocchi with Lemon-Sage Brown Butter Sauce, Sauteed Chanterelle Mushrooms & Parmigiano-Reggiano Cheese Tuiles.
You will prep and cook all of the elements then enjoy the results for dinner that night with the class!
‘Locally-born & free-range’ Chef JJ Johnson spent his formative years cooking in Pike Place Market restaurants such as Campagne, Place Pigalle, Matt's in the Market & Il Bistro. He continued his professional cooking career in private homes & yachts, then ran a popular cooking school at Whole Foods Market in Bellevue. Chef JJ enjoyed a 3-year "working vacation" on Maui, as the head Chef at O’o Farm on the slopes of Haleakala. After his Maui adventure, he moved back to the slightly colder isle of Bainbridge.
Chef JJ has spent the last few years creating local farm-to-table cuisine, first signing on as Chef de Cuisine of the flagship Hitchcock Restaurant in Winslow, then opening Cafe Hitchcock in downtown Seattle as Executive Chef. He currently offers private in-home chef services and catering for dinner parties & special events, as Wanderlust NW Catering Co. (Voted Best Caterer on Bainbridge Island 2020 & 2021!).When not creating delicious meals for his clients, Chef JJ enjoys exploring the PNW with his life partner Jamie & their "poi dog" Mahina.
Turn the autumn harvest into delicious, healthy food for winter and beyond. Join us for a class on natural fermentation. Instructors will demonstrate successful, safe practices for making your own naturally lacto-fermented sauerkraut and pickles.
This class is presented in partnership with the Bainbridge Prepares Food Resilience team, the Bainbridge Branch of the Kitsap Regional Library, and the Veg Club.
Instructor Bios: Shannon Hayes served as the 4-H Program Manager for WSU Kitsap County Extension, is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU, holds commercial food processing certifications and is passionate about all things food preservation. Diane Fish is a Resource Planner with the Kitsap Conservation District. Diane is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU and holds commercial food processing certifications for the Farm to Freezer Project at the Kitsap Conservation District.
Banish pie dough angst! You will come away with a foundation for making a unique pie dough made with dark beer! that you can apply across countless creations, savory to sweet. We will make a seasonal dinner and eat together. On the menu: a Leek, Fennel and Mushroom Galette; a Swiss Chard and Cheese Galette; a fall salad of greens, with roasted butternut squash and blue cheese; and an autumnal rustic apple-pear tart to finish. Whether you are a pie crust aficionado or maybe you’ve always wanted to learn to make pie dough, this is a perfect class to expand your horizons, to share the wonderful tastes, and enjoy a glass of wine together....
Instructor 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.
Chiles en Nogada showcase the colors of the Mexican flag and are considered by many to be the national dish of Mexico. Created in 1821 by nuns to honor Mexico’s independence from Spain, this dish features the best of Autumn's harvest.
Join Chef Marcela in working through this complex recipe which will be enjoyed afterwards. Participants will be introduced to many ingredients and a variety of cooking methods. Prerequisites: love of cooking and strong flavors
We are also offering this class on October 15th.
If you are interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to begin.
This training is for dishwashers and volunteer kitchen assistants during our classes. Volunteering in classes is a great way to learn new skills and new recipes.
In this orientation, we will be making chocolate chip cookies as you learn how to navigate our commercial kitchen.
Curious about what upcoming classes we really need your help with? Click here to see the Kitchen Arts volunteer opportunities calendar.
Contact: Marcela Sandoval [email protected]
Park: At BARN, or the adjacent Christmas tree lot. Parking also available at the First Baptist Church on North Madison, with a free Sweet Deal Mobile shuttle.
This is a BARN holiday. Doors will be locked to the public, members, and non-members.
Let’s deck the halls with some holiday cookie cheer. Join us in our professional kitchen to whip up your favorite holiday cookies with other BARN members. Bring a friend or work alone. Bring your key ingredients, we will provide the sugar, flour, baking powder/soda and whatever other spices available in our pantry while you use our commercial ovens, mixers, roling pins, measuring utensils and large baking trays. At the end of the session, we invite you to share your cookies with others and create a smorgasbord of holiday cheer.
Folks will bring home loads of cookies to share with family and friends while having an enjoyably delicious time.
