Summer Youth: Recipes of Europe (Ages 12-18)

  • Monday, July 10, 2023
  • Thursday, July 13, 2023
  • 4 sessions
  • Monday, July 10, 2023, 1:00 PM 4:00 PM (PDT)
  • Tuesday, July 11, 2023, 1:00 PM 4:00 PM (PDT)
  • Wednesday, July 12, 2023, 1:00 PM 4:00 PM (PDT)
  • Thursday, July 13, 2023, 1:00 PM 4:00 PM (PDT)
  • BARN Kitchen Studio Class Code KI071023NP
  • 0


  • $280 + $50 Materials Fee
  • $220 + $50 Materials Fee

Join waitlist

Make classic recipes from well-known European cuisines like German, French, Italian, and Spanish.

About this Class

Food can be a gateway into understanding a culture from the inside and breaking down stereotypes. People eat many of the same ingredients - eggs for instance - but they prep them differently.

Instructor Nadja Peschke will give you just a taste of her travels - India, Nepal, Norway, Germany, France, Italy, Spain - and the recipes she has collected. Her German heritage has "always lended an open-minded sense of food preparation and tastes."

Day 1: Traditional German meal and Austrian crepes

Day 2: Spanish tortillas

Day 3: Summer in Italy - marinara with fresh pasta

Day 4: Soup and a crusty tartine the Parisienne way


  • For students ages 12-18
  • Skill Level: Beginner
  • Registration closes Monday, July 3.
  • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email address.
  • Complete and return this minor permission form.
  • You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.

  • A $50 materials fee included in the cost of the class covers all materials. 
  • Students must wear closed-toe shoes to class.


Bring a container each day to take food home.

Class Policies


Nadja Peschke comes from the Boston, Mass., area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year Nadja spent four months in the Arctic Circle in northern Norway where she worked on an organic strawberry farm and was the head of farm operations. She also enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her’s senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find Nadja’s current work on or her Instagram @thewinterlilac.

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