Make classic recipes from well-known European cuisines like German, French, Italian, and Spanish.
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
You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.
View BARN’s current COVID-19 health and safety protocols.
BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
For those who might need physical assistance, learn more about our Companion Program.
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 nadjapeschke.com or her Instagram @thewinterlilac.