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**This workshop will be live streamed via Zoom.**
Join Sol Peñafiel, professional chef and a cheerful native of Spain, who will teach us how to prepare four traditional tapas from her home studio in Barcelona. In addition to teaching the class, Sol has prepared a short video taking us shopping with her at her local market. She will discuss the history of the foods we are preparing and a terrific explanation of wines of the region and how to pair them.
This class is being conducted on Mothers Day. Treat yourself or a special friend!
The class will include recipes, procedures, cooking tips and techniques as well as information about the history of these dishes. A shopping list will be in your registration confirmation email if you would like to cook along with the chef.
Details:
Instructor Bio:
Sol Peñafiel has been around cooking and home-based cooks all her life. She believes a strong social life revolves around cooking and eating, and for her that is the delicious foods of Spain. As an international language instructor, Sol has lived in several different countries, including the United States and France. As a mother, she introduced her sons and their friends to healthy, varied, and new foods since they were very young. Today, they are adventurous eaters and good cooks. She currently runs a cooking school in Barcelona.
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 treat. Your instructor will work with you while we all prepare together! Join instructor, Kate McDill, for our monthly bake-alongs!
This class offers a delicious and unique riff on classic pie dough: it’s made with rye flour and dark beer. This galette is a perfect appetizer or light supper when served with a salad and toasted bread. We bet that after this class you will want to plant some Swiss Chard in your garden!
Registration will close on Sunday, May 9th at 5:30pm.
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:
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.
A whole food plant-based diet is a proven health winner! Sometimes the barrier for people to adopt this way of eating can be figuring out how to prepare simple yet delicious, healthy meals without spending the day in the kitchen. Chef Nancy Travis will teach you that meal prep, kitchen organization and careful shopping is the answer. There is no “one way for everyone” approach as each household has its own requirements for space, preparation time and the amount of food needed. Join plant-based chef Nancy Travis as she gives you her best tips for creating an individualized plan for quick, simple, everyday, whole food plant based meals that work for your family's needs.
Please Note: Foods will be determined by Nancy the day of the second class (depending what she needs to prep for her family) but recipes and resources list will be emailed after the class to all who attend.
Session 1: In this first session (no cooking) you’ll go through Nancy’s kitchen (virtually) where she will show you her fridge and kitchen storage and discuss ways to set up your own kitchen for success. This includes information about kitchen essentials like appliances, equipment, pantry staples, containers, and tips for saving time. Nancy also offers ideas for food storage for your veggies, grains and beans, with an emphasis on keeping things fresh and ready to go! Nancy will go over different ways to prep meals depending on your family size and available time, and, how to think about creating meals in the most healthful way. Conversation will also include eating for weight loss and weight maintenance (usually fairly easy once on a plant based diet!).
Session 2 (note this session starts at a different time than first session): The second session will be cooking and prepping demonstration where Nancy will put together a variety of foods to be used for meals or meal components. You’ll gain ideas for easy ways to put together prepped foods to create delicious meals for your family. Learn healthy cooking techniques such as no oil sauteing, and roasting and a demonstration of both. Nancy also teaches you the benefits of and about instant pot cooking and air frying.
Foods will be determined by Nancy the day of the class (depending what she needs to prep for her family) but recipes and resources list will be emailed after the class to all who attend.
During class there will be time for questions and discussion about meal prep as well as how to maintain a healthy whole food plant based diet.
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 1990s 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 three years.
Fusion foods are found in every corner of our lives today, even the old standby of Fish & Chips was developed as a fusion food, combining Jewish, French, and Belgian cuisine. When Shibaguyz first tried Kimchi Fried Rice with Kalua Pork they had no idea it would be something so special that they learned how to make it themselves just so they could have it whenever they were overtaken by the craving to have it! Just think of it… the tart bite of the kimchi mixed with the rich, salty/smokey, savory flavor of the slow roasted pork. All mixed up together with a savory sauce over perfectly fried rice then finished with a topper of a soft poached egg that breaks and drizzles its yolk-y richness throughout the dish as you take your first bite.
If this makes you wish you had your own big bowl of Kimchi Fried Rice with Kalua Pork, join the Shibaguyz on Zoom LIVE from their home kitchen and they will take you through the steps of making this craveable perfect fusion of flavors for yourself… or your family if you are willing to share!
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.
Shannon and Jason's Social Media Links:
Facebook
Instagram
Twitter
*** This class is for ages 21+ Only.***
This is a Beta class offered to invited BARN studio volunteers, staff, and Board. We are offering this class to the public on Friday, June 25th. To register please click here.
Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights! To top it all off students will also learn about what are the best wines to accompany oysters.
What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:
Oysters on the half shell with Mignonette
From Eleven Winery: Chenin Blanc and Sauvignon Blanc
Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines.
Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.
Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course 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 Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods.
Join Chef Reed Dunn for a virtual, hands-on cooking class (via Zoom) to make Dairy-Free Pesto and learn A Trio of Salads that feature the herbaceous creation. These salads use seasonal ingredients and are perfect for family picnics, meal prep for the week ahead or as a side for your weekend barbecue. Participants will learn to make Reed’s signature Dairy-Free Pesto and use it to make Pesto Potato Salad and Asparagus & Butter Bean Salad. Reed will also demonstrate a third salad, Pesto, Peas & Pasta (Reed may need to just demonstrate this last dish as class time allows).
Chef 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 atpestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.
Madhavi (Madhu) Prakash holds a Masters’ degree in Botany and is very passionate about learning and teaching about plants and foods. Growing up in India her family not only considered food an important source of nutrition but as Sacred. Her Mom and Grandma were amazing cooks and she learned from them the most traditional and authentic recipes and techniques. The women of her family were raised with the knowledge of identifying food as medicine and cooking accordingly. Food and cooking have always been Madhu’s passion. She has conducted several Indian cuisine classes and is also vegetarian so cooks using fruits, veggies, lentils, grains, seeds and dairy.
Are you looking to delve into selling your work, or bolster a business that may have slowed over the last year? This class is designed to support artisans and others who are looking to hone their business skills particularly in the area of product packaging, pricing & promotion. Experienced business consultant Stuart Walton will share information and guidance on how to create a practical one-page business plan in a changing marketplace. He’ll touch on business licensing and legal structure as well as other steps you can take to become an even more organized business owner. After a presentation there will be time to ask questions and get individualized advice. We hope this workshop will help you take your business to the next level!
This class is taught by long-time Bainbridge Island business owner Stuart Walton. Stuart has taught entrepreneurial training classes for over 12 years and is recognized as a business specialist who lectured at many local and state events and given lectures local universities. He has presented nationally and internationally including at the White House Counsel for Building Small Businesses. and the Asset Building Coalition for the State of Washington. Stuart was a Bainbridge Island Historical Society board member, the Secretary/Treasurer of the Winslow Way Property Owners Association, Chairperson of the Business Development Committee on the Winslow Tomorrow project, Boy Scout Leader, and with his wife owned Paper Products on Winslow Way for 12 years.
This 90-min. class will focus on Basic Zoom Screen Share skills. Links to tutorials and step-by-step on using this option will be demonstrated and practiced multiple times by class attendees. For teachers to be able to really coach your technique, they must be able to see your practice. Having good control of these skills will enrich your class experience.
This class will be taught via the Zoom video conferencing program. For a great video on how to use Zoom, watch this tutorial.
Nanz Aalund’s wide ranging career as a jewelry designer, goldsmith, and educator, began with high school shop classes. After serving as a fine jewelry designer and marketing consultant for Nordstrom, Neiman Marcus, and Tiffany & Co., Aalund taught jewelry and metals classes at the University of Washington and at the Art Institute in Seattle. Earning a Masters of Fine Art (MFA/Metals) and a Masters of Education/College and Technical Teaching Curriculum (CTTC). Her work has been exhibited both national and internationally since the 1980’s. She authored the book, “Masters Gold,” published by Lark Books in 2009 and her most recent publication, “A Jeweler’s Guide to Apprenticeship” published in 2017 for MJSA, received a national AM&P Excel Award in 2018.
Join Chef Meloni Courtway for a virtual hands-on cooking class (via zoom) to assemble a “fool your family” worthy vegan lasagna. This meal full of veggies and “ricotta” will impress even your most carnivorous diners. Participants will prepare and assemble a large vegan lasagna (6 servings) to be baked after class. During our session we’ll learn lasagna assembly, how to make almond ricotta, and how to make hemp seed parmesan. The shopping and equipment list will be in your registration confirmation email.
This is a great class for a teenage or beginner cook!
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.
Escape for a few hours and spend the morning with us exploring the national dish of El Salvador. Chef and teacher Meloni Courtway will share her secrets to making Pupusas and Curtido. Pupusas are corn based griddle cake filled with a savory filling. We will be serving these up with a side of slaw - Curtido. This live, hands-on cooking class will be taught via zoom from the comfort of your home and we invite you to share this experience with others in your household.
Let BARN “Zoom” you to Italy! Is there anything more romantic than springtime in Tuscany? BARN is inviting you to spend a lovely morning cooking with our friends Sharon and Alessandro Gargani from their home in Florence. Sharon and Alessandro will teach you how to prepare the delicious, Pesce spada agli agrumi, semi di finocchio e olive (*Swordfish with citrus, fennel seed and black olive sauce) and for dessert, Crostata di Limone (lemon tart). *Note: any firm fish can be substituted; Halibut, or Chilean sea bass, for example.
Have a friend or family member join you in your kitchen. Cooking together is fun!
The class will include recipes, procedures, cooking tips and techniques as well as information about the history of these dishes. The class is taught in English, but some Italian will be spoken as well.
Instructor Bios:
Alessandro Gargani was born into the restaurant business. Like so many Italians, Alessandro grew up with a love of food and tradition. Alessandro started his professional career in the mess hall of the Italian Air Force and then worked in his family's trattoria. He moved to NYC in 2002 where he was executive chef at the award winning Mezzogiorno, an Italian restaurant located in Manhattan’s Soho district. In 2010, Alesssandro returned home to open Cucina del Garga in his hometown of Florence.
Sharon Gargani is an accomplished restaurateur, artist and cookbook author. Originally from Canada, she spent much of her childhood in Winnipeg. As a young woman with a sense of adventure, Sharon traveled to Europe, eventually meeting a young handsome artist named Giuliano Gargani.
In 1979, Giuliano Gargani and Sharon Oddson-Gargani opened Trattoria Garga, a Florentine eatery. Trattoria Garga has been mentioned in articles in Gourmet Magazine, Saveur, Bon Appetit, The New York Times among many others. Recipes from the restaurant have also been featured on The Food Network’s television program, Rachel Ray’s 30-Minute Meals, Diners-Drive Ins and Dives with Guy Fieri and in cookbooks such as Williams Sonoma-Florence. A full collection of recipes from both the trattoria and from Sharon’s cooking school can be found in her book “Once Upon a Tuscan Table – Tales and Recipes from Trattoria Garga” published by Camino Books in 2006.
The international clientele included, among others, Donna Karan, Tom Ford, Oliver Stone, Mel Brooks, Zubin Metha, Jeff Bridges, Robin Williams, Sting, The Eagles, The Steve Matthew’s Band the King, and Queen of Belgium and the Queen of Denmark.
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.
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 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.
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!
