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**This workshop will be live streamed via Zoom.**
This class is an easy and simple approach to Tuscan cooking focusing on uncomplicated and good food that will impress your family and friends. Working online from his kitchen, Bob Ross will be creating four classic Tuscan dishes with you. The recipes will be sent several days in advance and with procedures to be ready to cook when the session begins. Basic kitchen knowledge is suggested. Come ready to cook, learn, taste and enjoy. This is a live, hands-on cooking class held in your kitchen via Zoom and meant to be as interactive as it would be in the BARN Kitchen.
Participants are encouraged to bring friends or family in at the end to eat what has been prepared and discuss the class. The recipes used are generally geared to serve four individuals.
We will be employing the ‘mise en place’ approach in this class which is a French culinary phrase basically means everything in its place and ready to go when we begin the class. It will be important to have read and be familiar with the recipes before class and have ingredients measured out ahead and all necessary cooking utensils at hand and easily accessible. This will allow all of us to cook and enjoy at relatively the same pace.
The menu is as follows:
A Late Summer Tuscan Dinner
Classic Handmade Pesto This will be served with the gnudi
Ricotta and Spinach Gnudi Gnudi is a first cousin to gnocchi but considered much more traditional to Tuscany
Sweet Peas with Onions and Pancetta Option here is for participants to drop the pancetta if wanting to be a vegetarian meal . . . still good!
Panna Cotta with Blackberry Sauce
For the equipment and ingredients list please click here.
Details:
Instructor Bio:
Bob Ross is a landscape architect, garden designer and inspired 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 terracotta.
BARN's Kitchen is pleased to welcome The Shibaguyz to share their creative spirit and love of food to create a deliciously simple loaf of bread, something that has become something, seemingly, unattainable to the everyday person.
The Shibaguyz are here to tell you that you do not need a masters degree in chemistry to make great bread. Nor do you need to buy mixes from those professional food accounts on social media to create YUMMY loaves of Instagram-worthy bread.
In the spirit of carrying on that family tradition, the recipe we're about to share with you is ridiculously simple since it takes all the work out of making the bread. Namely the kneading. This recipe will produce a delicious loaf of bread with a crunchy crust with no kneading at all!
We know there are dozens of no-knead recipes out there. This particular recipe is a version that we have worked on refining over the past 6 years and we can tell you, it works. Even if you are terrified at the idea of making bread, give this recipe a chance.
This is a live, virtual hands-on cooking class from the comfort of your own kitchen. The Shibaguys 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.
Bread Flour
Rapid Rise Yeast (or 1 packet of rapid rise yeast)
Salt
Water
Honey (or molasses)
Egg
Optional ingredients:
dried fruit and seeds
olive tapenade
sundried tomato pesto
fresh thyme and rosemary
Nutella
Equipment List
large bowl
measuring cups
measuring spoons
parchment paper
plastic wrap
refrigerator with enough space for the bowl
large spoon for stirring
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.
This month's Bake Along: Buckwheat Banana Bread
Do you like to bake but are gluten free? Baking can be one of the more challenging aspects of following a gluten-free diet. This is a perfect opportunity to get together each month and learn to make a seasonal gluten free dessert in the comfort of your gluten free kitchen. Dharma Cafe chef/owner Katalin Gyorgy will be sharing and guiding you through some of her favorite recipes while you work alongside, via zoom.
A shopping list will be shared in advance with participants prior to class. Please watch for these emails.
Each month on the second Friday of the month, we will feature a new gluten free recipe. This is a live, hands-on cooking class held in your kitchen via Zoom and meant to be as interactive as it would be in the BARN Kitchen.
Katalin Gyorgy has lived on Bainbridge Island for 6 years now and has been keeping her momentum in the art of healing with yoga, body work and creating nourishing, healthy plant based meals. At an early age she learned the art of cooking from her Hungarian grandmother, giving her a deeply rooted Eastern European foundation. This has evolved into creating from her heart and utilizing an intuitive approach. Her interest in food grew as her need for life with a whole health approach.
In February of this year she opened Dharma Cafe located inside Dayaalu Center. Her repertoire is broad and diverse. Katalin is looking forward to sharing skills with you and for you to grow your cooking interests and offerings as she has done. Visit livingyourdharma.com to learn more about the cafe and Kat’s offerings.
Participants are asked to shop and do some minor prep in advance of the class. Recipes and an ingredients list will be provided before in the reminder email sent 5 days prior to the class start. Please look for this email.
Pastry cutter/blender
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. Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
**This class will be live streamed via Zoom**
In honor of Breast Cancer awareness month, join plant based chef and Food for Life instructor Nancy Travis as we explore the power of food to regulate our hormones.
Certain cancers are significantly affected by hormones: breast, uterine, and ovarian cancer in women and prostate and testicular cancer in men. In this class we will look at the latest research from the book “Your Body in Balance” by Dr Neal Barnard published in 2020 examining the role certain foods play in possibly reducing the risk for cancer and help enhance survival for those who have been diagnosed. This class will include a video, quiz, cooking demo, recipes, handout on food choices for cancer survival, as well as lots of tips and tricks for plant-based eating from Nancy.
This class was developed by Food for Life, an award-winning nutrition education and cooking program created by a team of physicians, nurses and dietitians for the Physicians Committee for Responsible Medicine.
In gratitude to our members for their continued support during the closures, BARN is offering all classes for free to BARN members through December 2020. Members are still responsible for paying materials and mailing fees, where applicable. If a class is full, please add your name to the wait list in case a space opens up or we are able to offer another class. Check our calendar frequently as more classes are being added each week!
Tuition assistance is available. Click here to apply.
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. She cooks for families in their homes and teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience in cooking plant-based meals and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at BARN for the past three years. She can be reached through her website, Sukhikitchen.com.
November: Pumpkin Bread or Cheesecake (TBD)
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:
This month's Bake Along: Chocolate Torte
A shopping list will be shared 5 days in advance with participants prior to class. Please watch for this email.
Please note that this class will only be held at BARN if Kitsap County has been approved for Phase 3.
December: Cookie Swap!
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 month's Bake Along: Holiday Sweet Treats
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
Registration for this event will close Monday, 12-28.
Join plant-based Chef Nancy Travis as she guides you through a 21-day plant-based challenge that is perfect for someone who is interested in losing weight, wanting support in controlling diabetes as well as supporting a healthy blood pressure and heart.
This is weight loss without restricting “carbs” or counting calories. The key to healthy weight loss and maintaining a healthy weight is learning to choose the right foods that are satisfying and health promoting. This program based on clinical research and created by The Physicians’ Committee for Responsible Medicine, will help you lose weight and stay healthy, all while bolstering clinical benefits such as lowering cholesterol, blood pressure, gaining better diabetes control as well as improving energy and mood.
Each class in the series will include an educational video, class discussion and support as well as a cooking demonstration of 3 recipes. Lots of tips and tricks, recipe handouts, as well as additional resources will be shared. You will also have access to Nancy via email to answer any questions between sessions.
Session 1: The Power of Your Plate We will focus on getting ready to start a low-fat, plant-based diet. We will guide you through what the diet entails, what groceries to purchase and what a healthy menu will look like.
Session 2: Let’s Go! After a week of preparations and today’s lesson, you will have all the tools you need to start a low-fat, plant-based diet for the next three weeks. We will go around the "zoom room" and see how everyone did in their preparatory week of food shopping and meal planning.
Session 3: Getting into Gear After the first week of the challenge we will discuss how things went; share successes and get support for things that were challenging. You will gain some new insights from other class participants and may chose to share some of your own.
Session 4: Breaking the Food SeductionThis class will go over why specific foods high fat foods like cheese seem addictive and why foods like broccoli are not. Today’s lesson will address what we can do to break those addictions.
Session 5: Keys for Natural Appetite ControlThis final class you will have been following a plant-based diet for 21 days. We will discuss next steps along with learning about appetite control
