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Join the BARN Kitchen Arts team of Myra, Marcia and Marcela (the 3Ms) as we prepare 3 hearty autumn meals consisting of chili verde, chicken pot pie, and Brunswick stew. Enjoy the process as we skillfully guide you through the collaborative creation of bringing these meals together for you to take home and share with your family. Each participant will leave with 4 servings of each dish.
There will be an additional materials fee of $55, added to the cost of the class when you register.
Participants are requested to bring an apron, two sealable quart-sized containers, and a deep dish pie plate to carry your meals home.
Our next class in this series will take place on November 11th, focused on cooking with polenta. Separate registration will be required for each class once they are posted.
About the Instructors:
Before moving to Bainbridge Island in 2016, Marcela Sandoval spent the last 18 years accompanying her diplomatic husband around the world. They have lived in China, Zambia, North Korea, Nepal and Tanzania. Growing up in South Texas to immigrant parents, 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 elementary students at the International School of Tanganyika. Marcela’s life experiences are reflected in her cooking.
Being in the kitchen and cooking together with family and friends has always been what we do, and a huge part of Marcia Adams-Landry's life. She has been involved in cooking since an early age, simply by enjoying being in the kitchen with her Mom, Grandmother, and later learning from the culturally diverse neighbors and friends she came to know. Marcia is a member of several studios at BARN and currently serves on the Kitchen Arts steering committee.
Contact: Myra at firstname.lastname@example.org