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'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!
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!
Kitchen Arts Programming meeting held the third Thursday of each month.
Contact: Joanna Bressel-Wilder
As you know - the Kitchen was busy this year -- thanks for all your hard work we could NOT have done it without you!
Because of our BUSY year, the Kitchen needs some TLC! I'd like to invite all Kitchen Arts volunteers to the Annual Kitchen Cleaning Party - a Light Breakfast & Lunch will be provided; a great way to volunteer and get to know each other.
Please let me know what shift(s) you can cover by choosing the shift you would like to volunteer for on the registration form -- THANK YOU!
DEEP CLEANING VOLUNTEER SCHEDULE
Deep Cleaning & Organization Activities
9:00-11:00 (2-4 volunteers)
Deep Cleaning & Organization Activities11:00-1:00 (2-4 volunteers)
Deep Cleaning & Organization Activities1:00-3:00 (2-6 volunteers)
Who doesn’t like doughnuts, bagels, flatbreads? How about learning to bake them yourselves! This series is designed to give you the basics of breakfast goodies, and the confidence to bake.
Our first yeasted dough is a flavorful flatbread like naan. We’ll make a couple of toppings while the dough is rising. These are so yummy; your family will ask you to make them regularly.
Baked doughnuts! You’ll learn to make the dough, pipe it into molds, and then while it’s baking, we will make a couple of glazes.
Who doesn’t love a good chewy, hot bagel? At the end of this class, we will have a couple of schmears (seed butter with jam, and smoked salmon with cream cheese) and hot bagels to eat!
Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days, and teaches classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
Learn the art of croissant making with Bill (The Random Acts of Croissants guy!). Making croissants at home is often a 1 ½ to 2+ day recipe. In this class you will learn how to make a basic croissant in roughly 2 to 2 ½ hours and leave class with a dough roll ready to complete at home.
Techniques learned will be dough chilling, rolling, shaping, layering and buttering. You will get a chance to use pre-proofed and prepared dough to create and fill (if desired) a croissant for baking during class. Bon Appetit!
Instructor: Bill Baran-Mickle
I finally gave in to my desire to try to make croissants at home, by myself, in 2009. I researched and attempted several recipes and came across one that fit my time-line and modest skill set. I found making a batch meditative and every now and then just feel like making a batch. Knowing I should not eat them myself I began to give them away.
Soon, I engaged in what I call my “Random Acts of Croissants.” I also quickly moved from making plain croissants to making them filled with almond and chocolate. Being involved in a number of community boards and committees, I would randomly bring a batch for everyone, believing they could show my appreciation for the volunteer work my peers were doing. I also randomly select neighbors and friends and drop off small bags for a household. It seems to make recipients happy to get them. I certainly feel good making and giving them away!
This is a private class. This class is not open to the public.
Cook At BARN - Serve At Home!
Join professional Chef JJ Johnson of Bainbridge Island-based Wanderlust NW Catering Co. for a hands-on class learning how to create an impressive Bacon-Wrapped Pork Loin Roast Stuffed With Garlic Rainbow Chard. Also learn to make Rosemary & Honey-Glazed Farmer's Market Winter Vegetables on the side.
You will prep and cook this meal here at BARN for 4 people, then take it home to serve and enjoy for dinner that night. It's a win-win!
Recipes & hands-on instruction provided by Chef JJ. No substitutions - meal is gluten & dairy-free but contains pork & pork products.
Stay tuned for a Vegetarian Cooking Class with Chef JJ this Spring!
‘Locally-born & free-range’ Chef JJ Johnson spent his formative years cooking in Pike Place Market restaurants such as Campagne, Place Pigalle, Matt's in the Market & Il Bistro. He continued his professional cooking career in private homes & yachts, then ran a popular cooking school at Whole Foods Market in Bellevue. Chef JJ enjoyed a 3-year "working vacation" on Maui, as the head Chef at O’o Farm on the slopes of Haleakala. After his Maui adventure, he moved back to the slightly colder isle of Bainbridge.
Chef JJ has spent the last few years creating local farm-to-table cuisine, first signing on as Chef de Cuisine of the flagship Hitchcock Restaurant in Winslow, then opening Cafe Hitchcock in downtown Seattle as Executive Chef. He currently offers private in-home chef services and catering for dinner parties & special events.
When not creating delicious meals for his clients, Chef JJ enjoys exploring the PNW with his life partner Jamie & their "poi dog" Mahina.
We invite BARN Staff, Board Members, and Studio Steering Committee Members to join us for our fourth annual BARN Community Meeting where we gather to discuss topics relevant to the future of BARN.
The topic this year is ‘Opening BARN Doors Wider’. Our goals are to inspire participants to support BARN’s Core Value of Inclusivity, and to develop ideas for becoming a safer and more welcoming space for all.
We’ll begin with a brief overview of the past year and follow up on the major takeaways from last year’s Community Meeting. Then we will divide into smaller groups for discussions. Highlights from each breakout session will be shared with the large group toward the end of our meeting, then we will finish with some next steps and action items from the meeting.
If you have any questions, please reach out to our Executive Director Denise Dumouchel or Program Director Jess Henderson.
We’re looking forward to spending the afternoon engaged in meaningful conversation with you!
Note: This class will be taught in Spanish / Esta clase se impartirá en español.
Si desea adquirir habilidades con el cuchillo y técnicas culinarias básicas, ¡este es el lugar para estar! Trabajaremos a través de varias recetas para que se vuelva competente en la cocina. Los participantes conocerán muchos ingredientes y estarán expuestos a una variedad de sabores.
If you want to acquire knife skills and basic culinary techniques, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used again as well as explore culinary flavors to share with the entire family.
Week 1 ~ Minestrone de Primavera - Spring Minestrone
En la primera parte de la clase, los participantes aprenderán habilidades con el cuchillo; desde la seguridad y el manejo hasta el aprendizaje de diferentes cortes. Los participantes también conocerán un quemador eléctrico y aprenderán a lavar, pelar, preparar, y hervir verduras.
Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an electric burner and learn to wash, peel, prep, steam and boil vegetables.
Week 2 ~ Ensalada Nicoise - Salad Nicoise
Los participantes continuarán desarrollando sus habilidades con el cuchillo y aprenderán a lavar, pelar, preparar, cocinar al vapor y hervir diferentes verduras. También aprenderemos algunos conceptos básicos sobre los aderezos para ensaladas, la importancia de la temperatura, le sazón y el equilibrio con los ácidos.
Participants will continue to build on knife skills and learn to wash, peel, prep, steam and boil vegetables. We will also learn some basics about salad dressings, the importance of temperature, seasoning and balancing with acid.
Week 3 ~ Pasta Fresca con Pesto - Homemade Pasta with Pesto
Ahora que nos sentimos cómodos con los cuchillo y el quemador, presentaremos nuevos accesorios en la cocina y se aprenderá a hacer pasta fresca y pesto.
Now that as we are comfortable with a knife and burner, we will introduce new equipment and learn to make fresh pasta and pesto.
Marcela Sandoval ha sido maestra y voluntaria en BARN desde 2017. Antes de mudarse a Bainbridge Island en 2016, Marcela pasó 18 años acompañando a su esposo diplomático por todo el mundo. Ha vivido en China, Zambia, Corea del Norte, Nepal y Tanzania.
Al crecer en el sur de Texas, las raíces culinarias de Marcela están en la cocina tradicional Mexicana. Está capacitada en Cordon Bleu, trabajó en restaurantes en DC y Beijing, vendió helad en Lusaka, dirigió un bar de tapas en Pyongyang, capacitó al personal de un restaurante en Katmandú y enseñó cocina a estudiantes desde Tanzania y Bainbridge Island. Las experiencias de vida de Marcela se reflejan en su cocina.
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.
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.
Please bring dishes to take your prepared items home in.
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.
Week 1 ~ Spring Minestrone
Week 2 ~ Salad Nicoise
Participants will continue to build on knife skills and learn to wash, peel, prep, steam, and boil vegetables. We will also learn some basics about salad dressings, the importance of temperature, seasoning, and balancing with acid.
Week 3 ~ Homemade Pasta with Pesto
Now that we are comfortable with a knife and burner, we will introduce new equipment and learn to make fresh pasta and pesto.
Enjoy an afternoon of creative hands-on activities in BARN's 10 artisan studios. It's free, and open to all ages.
Many activities are planned in all 10 of our studios for this very special day. More information will be posted in March 2022.
This is a BARN holiday. Doors will be locked to members and non-members.
BARN's Annual Fundraiser Event
(Open Studios OK until 3, Classes OK until 1pm)
Reserved by Tammie on 10/19 at 11:30 am
Park: At BARN, or the adjacent Christmas tree lot. Parking also available at the First Baptist Church on North Madison, with a free Sweet Deal Mobile shuttle.
This is a BARN holiday. Doors will be locked to the public, members, and non-members.