Kitchen Arts July Cookbook Club: "Ripe Figs"

  • Sunday, July 10, 2022
  • 11:00 AM - 1:30 PM
  • BARN Kitchen Arts, Class Code KI071022MS
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  • $15 tuition + $15 materials fee
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    Registration will close on Wednesday, July 6th at 1:30 pm.

Registration is closed

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 Khan. Food writer and traveler Yasmin Khan 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


  • Registration will close on Wednesday, July 6th at 1:30 pm.
  • This event is free to BARN Members and $30 for Guests.
  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  • Please click here for BARN's current COVID-19 health & safety protocols.
  • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

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.

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