Kitchen Arts Volunteer Calendar

To be a volunteer for Kitchen Arts you will need to have contacted [email protected] to be on the trained volunteer list. After training is complete you will receive the registration passcode to register for any volunteer positions available on this calendar.
  • Click on a title to read more and register as a liaison volunteer. During registration you will need to enter the registration passcode provided to you during training.
  • If when you click on a link and there is no Liaison choice for registration, this means the position has been filled.
  • You can also click on "Week" located under the word Month below to see what is happening in the studio this week. If you click on "Year" you will see a list of all upcoming classes and events for the year. You can click on a date there to also register as a volunteer.
  • Hover on a title to see end time.

Upcoming events

    • Monday, November 29, 2021
    • Monday, December 13, 2021
    • 3 sessions
    • Kitchen Arts Studio, Class Code KI112921CC
    • 0
    Join waitlist

    The Holidays are upon us! Let’s make some treats for yourself and some to give.

    Week 1 ~ Edible Advent Calendar:  We will decorate sugar cookies with modeling chocolate and paint them with food color. You will have 24 numbered cookies to nestle into a gift box, for the perfect Holiday countdown.

    Week 2 ~ Chocolate Bombs: Let’s make 2” chocolate balls and fill them with hot chocolate mix and mini marshmallows. All you need is a cup of hot milk for the perfect wintry drink.

    Week 3 ~ Stained Glass Gingerbread Cookies: Do you like to decorate your holiday home with a gingerbread house? How about a cookie with a stained glass center, or cutouts? We will also add a little hole on the top of the cookie so you can add a ribbon and hang it up.

    cup coco from pexels.comImportant Details:

    • Maker Mondays are for students ages 12-16.
    • When you register your youth, please 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 the email address you register with.
    • Please bring a plastic covered container to take your treats home in.
    • BARN is practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Please read our overall BARN safety policies here.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to complete our simple form. 

    Instructor Bio:

    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/


    • Saturday, December 04, 2021
    • Sunday, December 05, 2021
    • 2 sessions
    • BARN Kitchen Arts Studio, Class Code KI120421CC
    • 0
    Join waitlist

    “Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log.

    It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms, sugar leaves and sugar winterberries. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.

    Participants will learn how to bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp French meringue.

    Please bring an airtight container to take your Yule Log home in.

    Details:

    • Registration will close on Thursday, December 3rd at 3:30pm. 
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
    • Tuition assistance is available. Click here to complete our simple form.

    Instructor Bio:

    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!



    • Sunday, December 12, 2021
    • 5:00 PM - 6:30 PM
    • BARN Kitchen Arts Studio, Class Code KI121221KB
    • 5
    Register

    This class is for ages 21+

    Add charcuterie to your kitchen wheel house in this hour and a half class at BARN. Led by Kimber Brown you’ll learn how to create a meal for two (or appetizers for 4) on a serving board of your choice that will not only look amazing but will dazzle those who you invite to devour it.

    Featuring a Mediterranean theme, you’ll be making hummus from scratch, slicing and dicing veggies and cheeses, and layering all the ingredients, which include; salami, olives, naan, and dolmus into a beautiful, colorful gastronomical feast. When your creation is finished, you’ll step back and say, “Wow! I made that!”

    We’ll supply the ingredients and a glass (or two) of vino – you come with a serving board such as a ceramic or glass plate or platter, a wood slab – like a cutting board, or metal tray. As for size, plan for something in the range of 6” to 11” across x 12” to 16” long or up to a 14” circle. If it’s larger, no problem. We’ll create in the space you provide. Also, bring two to three small bowls that will fit onto your board to hold dips and other food items, about 3 – 4 inches across.

    Details:

    • We are partnering with our Woodshop studio by offering a Try It! Make a Charcuterie Board or a Folk Cutting Board class on Saturday, December 4th beginning at 9:00am. Make a charcuterie board to bring to this Kitchen Arts class! To read more about the offering in our Woodshop, click here.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. More details can be found here.
      • Tuition assistance is available. Click here to complete our simple form.

      Instructor: Kimber Brown
      Never one to back away from a fun kitchen experience, Kimber discovered the world of building food boards when a friend gifted her a board book and a food board for her birthday.  Both items sat until this past summer when she cracked open the book and immediately scoured her larder for the starting ingredients of what became the first of many boards. From savory to sweet each board she creates has its own style and flavor but all are guaranteed to wow. Also, as a woodworker Brown looks forward to creating more boards for her collection to use for when she says, “I am bored – let’s make a board!”


      • Wednesday, December 15, 2021
      • 6:00 PM - 7:30 PM
      • BARN Kitchen Arts, Class Code KI121521CW
      • 9
      Register

      Join us as we immerse ourselves in the beautiful and accessible world of unique tea blends. Learn about how to use delicious medicinal herbs to formulate teas for the season. This class will cover the ethnobotanical properties and preparation of select herbs and flowers used for herbal tea. You will leave with their own custom blended tea.

      Details:

      • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
      • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. More details can be found here.
        • Tuition assistance is available. Click here to complete our simple form before you register.

        Instructor Bio:

        Instructor: Chelsea Wills

        Chelsea Wills is a cook, artist, and mother. Recently she has been exploring food and migration, writing love letters, and mixing teas for her tea business Full Moon. Her teaching is based in long-term hands on experience. It aims to hold space for new possibility, presence,  and resilience. She collaborates with social movements, community groups, and organizations on projects that are participatory, critical, and hopeful.


        • Thursday, December 16, 2021
        • 4:00 PM - 6:30 PM
        • BARN Kitchen Arts, Class Code KI121621JB-W
        • 1
        Register

        A Holiday Brunch does not need to be a stressful affair and this class will teach you how to make a beautiful Sour Cream Nutella Coffee Cake, a festive Hot Chocolate Mix and a Spiced Cranberry Simple Syrup to create a unique champagne cocktail!  All of these items are very easy to make and can be given as gifts or set aside for a Holiday brunch of your own.   

        The Kitchen Studio would like to spread some holiday cheer! Feel free to bring one friend or family member (aged 14 or above) to join in on this fun class for the price of one - just be sure to indicate if you are bringing a guest during the registration process.

        Details:

        • Students Bring:
          Please bring your own Bundt, angel food or loaf pan for the Nutella Cake.
        • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
        • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. More details can be found here.
          • Tuition assistance is available. Click here to complete our simple form.

          Instructor Bio: Joanna Bressel-Wilder

          Food has been a passion of Joanna's from as far back as she can remember. In Joanna's family, food is a way to show love, bring people together, and connect deeply with those she cares about most. Creating simple warm moments together over a wonderfully delicious meal is what it is all about for Joanna. As a working mother of two active daughters, who is also BARN’s current Kitchen Arts Lead,  Joanna focuses a lot of her cooking on practical, quick, healthy, and creative meals without sacrificing taste and quality. 

          Aside from her natural culinary talents, Joanna has had the kind of experience that not only continued to fuel her passion but gave her the kind of hands-on experience to propel her to the next level of culinary cooking. Joanna worked in a variety of roles in the restaurant industry, working in several catering companies, and has been a Chef’s Assistant and Team Building coordinator at Sur La Table. Joanna attended both the Cordon Bleu and the Aspen Cooking schools where she received solid foundational professional training to elevate her cooking skills to a more professional level.


          • Thursday, January 06, 2022
          • 5:00 PM - 7:00 PM
          • BARN Kitchen Arts, Class Code KI010622EP+
          • 10
          Register

          Join chef Erik and Seagrove Kelp Co. founders Markos and Hillary Scheer and learn about the cultivation and preparation of fresh Ribbon Kelp (Alaria marginata) at the Seagrove Kelp Co. sustainable seaweed cultivation site in southeast Alaska. 

          In this class you will be making baked winter squash and pasta with alaria and spinach, stuffed and roasted ribbon kelp with maitake and shrimp, kelp chips and sea green salad.

          Details:

          • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
          • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. More details can be found here.
            • Tuition assistance is available. Click here to complete our simple form before you register.

            Instructor Bio: Erik Peterson

            The visual and culinary arts have always been at the center of Erik’s life.  Pursuing both have taken him to institutions on both coasts and abroad.  For 10 years he cooked for the popular and influential Boat Street Kitchen and Cafe in Seattle.  In addition to developing and preparing dishes, he taught small classes some favorite recipes and techniques. 

            During that time he assisted Guest Chef Susan Kaplan at the Farestart culinary school to lead experiences in a professional kitchen to students.  He also taught drawing and painting courses at WWU in Bellingham, MCAD in MD, AU in DC, and BIMA on BI to name a few. 

            Since relocating to Bainbridge Island he started Island Larder, a personal chef and creative culinary service.  www.islandlarder.net  He enjoys engaging people with what they are interested in and using his skills to expand there’s.  Broadening the palette and developing technique expands our creative toolbox to keep us on a learning curve which never really ends.


            • Monday, January 10, 2022
            • Monday, January 31, 2022
            • 3 sessions
            • Kitchen Arts Studio, Class Code KI011022CC
            • 7
            Register

            'Snacking cakes' are some of the best kinds of cakes to make! They don’t require much besides a few ingredients and a spoon and a whisk. They are humble everyday treats and wonderfully delicious! Not only will you make three different cakes and fillings, you will also learn to make edible flowers and other special toppings.

            Week 1 ~ Mocha Cardamom Cake:
            We are topping this cake off with a lovely maple coffee or cocoa glaze and whip. To give this cake a final flourish, we will make an edible peony out of modeling chocolate.

            Week 2 ~ My Best Carrot Cake:
            This cake is stuffed with sticky sweet chopped dates and toasty pecans, and all the spices you need. We will top this beauty with a dollop of creme fraiche whip and an arrangement of edible hydrangea petals and daffodils.

            Week 3 ~ MiIk Chocolate Chip - Hazelnut Cake:
            This cocoa cake is very decadent and the combination of milk chocolate and toasty hazelnuts is as good as ever. We will also make a hazelnut nutmeg brittle and cocoa whip to make this cake unforgettable!

            Important Details:

            • This class is for students ages 12-16.
            • When you register your youth, please 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 the email address you register with. 
            • Tuition assistance is available. Click here to complete our simple form before you register. 

            Instructor Bio:

            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/


            • Friday, January 28, 2022
            • 6:00 PM - 7:00 PM
            • Class Time is Pacific Time, Class Code KI012822LA
            • 16
            Register

            **This workshop will be live streamed via Zoom. Class time is Pacific Time** 

            Join us for a virtual chocolate-tasting class with Chocolopolis founder Lauren Adler. From the comfort of your home, this virtual class will lead you on a chocolate journey around the world. With Lauren as your guide, you will receive in advance a carefully organized chocolate package. You will taste chocolate made with cacao from different parts of the world while learning about cacao farming and artisan chocolate production.

            Registration for this class will close 11 days prior to your class in order to receive your chocolate tasting package. Chocolate tasting packets are not intended to share. If you would like more than one, please register a second or third person. Lauren also recommends you taste the chocolate with a clean palate - yes, chocolate for dinner. If this is your first chocolate-tasting class, it's better you do it without the influence of other flavors.

            Details:

            • Registration closes on Sunday, January 16th at 7pm so kits can be mailed to ensure you receive it in a timely manner. Please verify your mailing address when you register.
            • This class will be taught via Zoom. For a great video on how to use Zoom, watch this tutorial.
            • A Zoom link will be sent one day before the class to the email you registered with. Please watch for this email.
            • Requests for refunds or credits will not be issued after the closing date of January 17th.
            • Tuition assistance is available. Click here to complete our simple form. Please fill out the form before you register. We will register for you when we have completed processing your application.

            Instructor Bio:

            Lauren Adler is a pioneer in the craft chocolate industry with over a decade of experience introducing consumers to fine chocolate. She was the founder of Seattle retail store Chocolopolis and she currently serves as the Vice President of the Board of the Fine Chocolate Industry Association (FCIA), a non-profit organization that promotes quality, innovations, ethical sourcing, and best practices in the fine chocolate industry.

            She has been a speaker and panelist at numerous FCIA conferences, the Northwest Chocolate Festival and the Dallas Chocolate Festival. She has been a chocolate judge for the International Chocolate Awards, the Good Food Awards, and the Northwest Chocolate Festival, and she is co-founder of the Pacific Northwest Chocolate Society. Lauren enjoys sharing the stories of cacao and chocolate with chocolate lovers and watching the “a-ha” moments of new chocophiles as they discover how good chocolate can taste when crafted with fine flavor cacao. You can find her on social media @ChiefChocophile.

          Past events

          Thursday, December 02, 2021 BETA CLASS: Creating Croissants
          Thursday, December 02, 2021 Set up & Clean Up for Creating Croissants
          Monday, November 22, 2021 Easy as Pie at BARN with Meloni Courtway
          Thursday, November 18, 2021 Swiss Chard and Gruyere Galette
          Thursday, November 11, 2021 The-Cake-That-Dare-Not-Speak-Its-Name (Fruitcake) with the Shibaguyz (Online)
          Tuesday, November 09, 2021 Hands-on Kitchen Orientation for Volunteers
          Monday, November 01, 2021 Youth Maker Mondays: Cooking 101 (Ages 12-16)
          Sunday, October 17, 2021 In the Kitchen with Leo—Homemade Ramen: Easy, Impressive, Fulfilling!
          Saturday, October 16, 2021 Apfelstrudel
          Monday, October 04, 2021 Youth Maker Mondays: Sweet Mondays - European Classics (Ages 12-16)
          Wednesday, September 29, 2021 Demonstration: Cooking with the Shibaguyz-Market Skillet (Free Online Event)
          Sunday, September 26, 2021 Beta Class: In the Kitchen with Leo—Homemade Ramen: Easy, Impressive, Fulfilling!
          Friday, September 24, 2021 Oyster Happy Hour
          Tuesday, September 14, 2021 Monthly Bakealong - Olive Oil Cake with Fruit Compote (Online)
          Friday, August 27, 2021 Oyster Happy Hour
          Friday, August 20, 2021 Volunteer Opportunity: Bike For Pie Community Service Event
          Sunday, August 01, 2021 Sunday Dinner with Cynthia Lair: Fresh Corn Chowder with Roasted Poblano and Winter Greens Vegetarian Caesar (Online)
          Friday, July 23, 2021 Oyster Happy Hour
          Monday, July 19, 2021 Summer Youth: Grilling Around the World (Age 12-18)
          Monday, July 12, 2021 Summer Youth: Cooking 101 - Techniques & Skills Building (Age 10-12)
          Friday, June 25, 2021 Oyster Happy Hour (in-studio)
          Thursday, June 10, 2021 Friday Night Pizza with the Shibaguyz (Online)
          Saturday, June 05, 2021 Pupusa Party (Online)
          Saturday, May 22, 2021 Authentic Indian Food: Veggie Pulao, Fritters, & Mango Lassi (Online)
          Sunday, May 16, 2021 A Trio of Salads, Featuring Dairy-Free Pesto (Online)
          Wednesday, May 12, 2021 Setting up for Success - Plant Based Meal Prep with Nancy Travis (Online)
          Sunday, May 09, 2021 Tapas with Chef Sol Peñafiel from Barcelona (Online)
          Saturday, May 01, 2021 Preparing Spring Nettles with Azure Boure [Nettle Chicken Soup, Pesto, and Smoothie] (Online)
          Tuesday, April 13, 2021 Monthly Bake Along: Cardamom Pistachio Carrot Cake (Online)
          Wednesday, March 31, 2021 Hazelnut Currant Boule (round loaf yeasted bread) (Online)
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