Every Sunday between 1pm and 3pm you can take a free guided tour of BARN. Visit all 10 studios, and find out what you can create at BARN.
We’ll answer all your questions and show you examples of what other makers have made in BARN's fully-equipped workspaces. Tours are free, no need to register. See you on Sunday!
Training is for applicants for dishwashers and kitchen assistants during our classes. A registration code is required and has been emailed to the trainees.
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]
Details:
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:
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 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.
Making plump chewy bagels at home is not only possible, but they can also be so much more flavorful and scrumptious. In this class, you will learn the tricks to making dense chewy bagels, and we will make 2 different savory toppings while the dough proofs.
Please make sure to wear close-toed shoes, tie your hair back, and bring something to take home your hot bagels. A wide paper bag or open box works well. We will also have a break during baking time. If you have not seen the rest of BARN, we can take you on a tour.
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.
**This workshop will be live-streamed via Zoom. Class time is Pacific Time.**
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. Nancy 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 personal chef Nancy Travis as she gives you her best tips for creating an individualized plan for quick, simple, every day, 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: In the second session we 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 sautéing, roasting, and a demonstration of both. Nancy also teaches you the benefits of and about instant pot cooking and air frying.
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.
Instructor Bio: 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 whole foods, a 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 has 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.
Koji is the mold Aspergillus Oryzae and is responsible for soy sauce, rice wine, miso and so many historically important pantry staples from all over Asia.
It was popularized in the west as part of the modern fermentation renaissance of the past few decades and especially with the release of books like the Noma Guide to Fermentation and The Art of Fermentation. There are many facets of the koji world to explore in this class and beyond.
We’ll talk about the vast history of this and other molds beginning in ancient China and all of the techniques and products created as they moved across Asia. There's also the modern western koji movement which sees chefs like Renee Redzeppi of Noma applying these time-tested, tradition-drenched techniques to their own local foods and to entirely new applications. And then there's the sustainability perspective which demonstrates this wonderful mold's ability to make good use of what might otherwise be considered waste.
Discover the art and science with Nicholas through starting your own koji fermentation that you’ll take home to your own kitchen. You’ll also be tasting a variety of products made from koji so you can be inspired to continue with this fermentation process.
I’m Nicholas Ronyai, a chef and fermentation enthusiast! I’ve been cooking my entire life but started making a career out of it after leaving university to travel with work. I’ve cooked in restaurants around the country from Cape Cod, Massachusetts to Orcas Island and now I find myself at the company which caters to the offices of Facebook around Seattle.
A few years into my career I began experimenting with the newest big thing in the culinary world, fermentation. It’s funny to refer to this as a modern trend because these techniques have their roots as integral food preservation methods for every culture throughout history. It’s really only since the dawn of industry and refrigeration that we’ve lost these roots. I’ve fermented just about everything I can think of, spent a lot of time trying to understand and practice different techniques from many different cultures, building on what I learn and sharing it with other enthusiasts from all over the world.
Since attending the MAD Academy programs on environment and sustainability in the hospitality industry in Copenhagen, my focus has shifted to applying these techniques to food waste and to educate people on how they can make delicious food out of things they might normally throw away.
This event is for ages 21+
Italians love using fresh ingredients from the local markets and fresh herbs and spices to enhance the flavors of their simple but eloquent dishes. In this class we will talk about how to grow and use seven of the most common herbs typically found in Tuscan home kitchens; basil, oregano, fennel, Italian parsley, rosemary, thyme, and sage.
From the seven herbs discussed and cooked with, participants will choose three and plant them during the class in a beautiful terracotta pot to be taken home, grown, and cooked with.
Cooking together and using the seven herbs, we’ll prepare, eat and discuss the following dishes:
Pesto in due modi
Pesto two ways (Basil & Parsley)
Finocchio alla Salvia
Baked Fennel with Sage
Fagioli Cannellini Con Origano, Pomodoro e Aglio
Cannellini Beans with Oregano, Tomato and Garlic
Arista alla Fiorentina
Roasted Pork Loin stuffed with Thyme, Rosemary & Garlic
A traditional Chianti wine will be served and a
Vinsanto del Chianti with the instructor’s homemade cantucci will provide final sweetness
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.
This is a BARN holiday. Doors will be locked to the public, members, and non-members.
We invite you to join us in sharing and cooking with the BARN Kitchen Arts community as we review some of our favorite cookbooks from 2021. We will work through a few recipes and spend time tasting something new. Buy your book, share your thoughts or just come ready to cook. Feel free to email your recipe suggestion to Marcela Sandoval.
JULY Book Club:
Ripe Figs: ”Recipes and Stories from Turkey, Greece, and Cyprus,” by Yasmin Kha. Food writer and traveler Yasmin Kha believes that “language, religion, music, and storytelling all form part of a person’s culture but nothing provides more of a sense of identity than food.” Through her writing and recipes, she shares stories of migrants, resilience, and a love of food. This book will set us up for a Mezze Table to share this summer. In this class, we will attempt and taste the following dishes: Zucchini & Feta Fritters Spicy Bulger & Lettuce Cups Sweet Potato, Chickpea & Tahini Salad
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.
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 deliciously 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 for 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 1. 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 Arts 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/
Ktchen Arts trained volunteers can register to volunteer here.
Day 1 - Knife Skills - From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an induction burner as we make hummus from scratch to accompany the crudite we will be producing while practicing our knife skills.
Day 2 - Participants will continue to build on knife skills and learn to wash, peel, prep, steam, and boil vegetables. We will compile our ingredients to produce a colorful vegetarian bibimbap style dish with quick pickles.
Day 3 - Continuing to build on basic culinary skills while introducing different ingredients, including a protein, participants will continue to chop and dice to create a fresh aromatic 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 new equipment and make fresh pasta. Continuing to build on knife skills, participants will also learn the difference between sweating and sautéing; promising to be a delicious and well-earned end to cooking 101.
Ever wondered how these gravity-defying cakes actually work? Well, then this is the class for you! Christine Chapman, owner of Crumbs Cakery, will spill the beans and teach you all of her cake magic tricks.
Together we will build a reusable 3D armature using ¼” aluminum pipes, wooden boards, wrenches, drills, and glue guns. On the second day, we continue our adventure by stacking our cake and sculpting it into an alien life form. Day 3 will be the day our alien is getting his limbs and eyeballs, and finally, we will use food-grade petal dusts combined with lemon extract to color our masterpiece.
This class is perfect for the detail-oriented caker. We will spend considerable time sculpting and transforming the cake into an art piece
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.
Prerequisite: This is an intermediate class and not for beginners. Participants should have some prior cake baking experience.
Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. 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 - Let them eat cake!
We will start simple with an introduction to equipment and skills building from separating eggs, folding batters, and tempering chocolate.
Day 2 - Meringue - This class will focus on the art of a perfectly whipped meringue. Participants will be introduced to a pastry bag and develop piping skills.
Day 3 - Pies & Tarts - Rolling the perfect dough takes practice. This class will allow time to roll various types of dough and work with fillings.
Day 4 - Pâte à Choux- A very different kind of dough which is used from churros to eclairs. More piping techniques as well as fillings for sweet and savory treats.
If you love to cook and enjoy a challenge, this week will keep you on your toes! Each day, participants will be given challenges that will test their culinary skills and quick thinking. Participants will get an allotted time to create while having access to the well-equipped BARN kitchen and pantry. Participants can work alone or with a partner. Guest judges will be on hand to provide assistance and of course feedback on the final products. We will have a basket of ingredients for you to choose from to within our 2.5 hour time limit. Come ready to cook and work your magic!
Day 1 - Spring Rolls - We are testing your knife skills and looking for perfect diverse cuts and sauce of your choosing. They can be fresh or fried, vegetarian, meat or seafood. Be ready to pivot because your competitor took all the ingredients you need!
Day 2 - Ramen - Now you know the BARN kitchen and tools - what will fill your bowl of deliciousness? Fresh noodles? Homemade broth? Pickles?
Day 3 - Tacos - Homemade tortillas and/or salsas… chicken, beef or vegetarian? Use one of our instapots to make a guisado or beans.
Day 4 - Dessert: What can you make in 2.5 hours? With only 3 ovens, you will need to watch your time and work around other participants.
Do you dream of earning money as an artist? Make that dream a reality by learning how to market your artwork to reach a bigger audience! No matter what your medium is, you can use tips and tricks from the marketing trade to make your art shine on a bigger stage. From jewelry-makers to woodworkers, illustrators and digital artists, textile crafters, and mixed media creators, you can sell your craft by getting in front of the right people — with the right price and the right message!
In this four-session class, you’ll learn:
Note: This class is tailored to students 12-18 who have an established art or craft they feel confident about. Participants should bring their own tablet or smartphone and will be required to download a subscription-based design software called Canva (which has a limited free version available). Participants will also be asked to use existing social media and email accounts to promote their materials, though this is optional if they don’t have them or don’t want to use them for promotional purposes. Finally, they will also be creating an Etsy account, which will require a credit card in order to go live (this is part of their class homework).
Carrie Bancroft is a magical marketer, event creator, mother of an aspiring artist, and writer. When she's not running creativity workshops and insanely awesome events, she can be found helping others live the life of their dreams, exploring tidal pools with her son, hanging out with horses and cats, or adventuring in the wilds of the Olympic Peninsula.
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 3 - Continuing to build on basic culinary skills while introducing different ingredients, including a protein, participants will continue to chop and dice to create a fresh aromatic Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
We invite you to join us in sharing and cooking with the BARN Kitchen Arts Community as we review some of our favorite cookbooks from 2021. We will work through a few recipes and spend time tasting something new. Buy your book, share your thoughts or just come ready to cook. Feel free to email your recipe suggestion to Marcela Sandoval.
SEPTEMBER Book Club:
In this class, we will attempt and taste the following dishes:
Cake Pan Quiche Lorraine
Chocolate Cake with Caramel Sauce
Cranberry Orange Tort
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.
