Contact: Kerrie Sanson
BARN Contact: Marcela Sandoval
Contact: Joanna Bressel-Wilder
Join chef and BARN instructor Marcela Sandoval in this knife skills class. Marcela will guide you through setting a strong foundation for learning new and more complicated knife cuts. Participants are welcome to bring their own knife or use one of the BARN’s chef's knives.
We will review knife care and the different types of kitchen knives available. To start you’ll get to “know your knife”, master your grip for cutting, and know what to do with your guiding hand. We will review a series of different cuts and techniques including squaring off vegetables, fine julienne, chiffonade, and small dice brunoise cuts.
Ages 12-99--Participants 14 and under will require an adult to be present in the house.
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 in 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.
Training is for applicants for dishwashers and volunteer kitchen assistants during our classes. If you are interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to begin. Classes are a great way to learn new skills as an instructor's assistant, work with an instructor, and learn new recipes.
In this orientation, we will be making chocolate chip cookies as you learn how to navigate our commercial kitchen.
Curious about what upcoming classes we really need your help with? Click here to see the Kitchen Arts volunteer opportunities calendar.
Contact: Marcela Sandoval
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.
SEPTEMBER Book Club:
In this class, we will attempt and taste the following dishes:
Cake Pan Quiche Lorraine
Chocolate Cake with Caramel Sauce
Cranberry Orange Tort
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.
Discover the soul of Brazil as we prepare Moqueca, one of the most traditional dishes in the county. This flavorful Brazilian fish stew is rooted in the influences not only of the Indigenous, Portuguese, African people that make up the rich and lively culture of Brazil but also Sandra’s childhood. Made with fish, shrimp, coconut milk, tomatoes, onions, garlic, fresh cilantro, dende (palm oil), and spices, served with rice the Brazilian way, and Farofa, Moqueca is the perfect opportunity to expose your pallet to this rich, and fascinating culture. The class will begin with a brief introduction to the “real food of Brazil” then dive into our preparations.
When the cooking is complete, we will sit together, Brazilian style, to share our cooking experiences, learn more about the culture of Brazil...and yes, enjoy the food. It is sure to be an enriching, and delectable evening.
Note: Sandra also will be sharing a Brazilian cocktail and a little amuse bouche. For those that do not eat fish or seafood, a vegetarian version made with plantain will be offered.
Chef Sandra Rocha Evanoff. Born in the Bahia region of northern Brazil, I was introduced to the kitchen at a young age while assisting my mother in her small bed and breakfast. I also learned about fresh foods from my father who operated a fresh fruit market. Here began my exposure to healthy eating as we prepared food we grew ourselves. Later, when I began my university studies, I started a small business called "Feijoada to Go”, preparing the most traditional dish of Brazilians. This endeavor enhanced my culinary skills further while earning money to finance my studies. I graduated in International Relations in Sao Paulo, but food is my passion, my real carnival. Eventually, relocating to the beautiful Pacific Northwest, I relish the opportunity to share the the “true” ways and tastes of Brazil with others.
A well-made Bolognese is hard to turn away from and there are many approaches and techniques focused on making the very best. In this class, we’ll explore two tried and true ways, one rooted in the Emilia-Romagna region of northern Italy with a great backstory, the other a more ‘modern’ endeavor... geared toward preparing a faster weeknight meal yet retaining a strong sense of Italy. We’ll make both, eat both and compare their complexities and commonalities, pluses, and minuses.
The more traditional Bolognese typically takes 3 or more hours to prepare and cook. We’ll have that well underway when you arrive and together, we’ll do the final touches to complete the cooking. The other more contemporary and faster recipe we’ll prepare together from start to finish and using a popular locally made island pasta, enjoy their unique yet slightly different flavors. Along with the recipes, you’ll have enough to take home to share for another meal.
Come prepared to make and eat some good food, talk Italian cuisine and culture and dive into a fun and rewarding culinary adventure including a local red wine that highly compliments the journey.
Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.
Making plump chewy bagels at home is not only possible, but they can also be so much more flavorful and scrumptious. In this class, you will learn the tricks to making dense chewy bagels, and we will make 2 different savory toppings while the dough proofs. We will pair with a salsa verde and ricotta schmear and a smoked salmon mousse.
Please make sure to wear close-toed shoes, tie your hair back, and bring something to take home your hot bagels. A wide paper bag or open box works well. We will also have a break during baking time. If you have not seen the rest of BARN, we can take you on a tour.
Instructor 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. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
If you want to expand your culinary and barbeque skills, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen and on the grill. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods, as well as language and culture from Mexico. Each session will allow students to grow and develop skills to be used again. We will make our own tortillas, pickles and salsas as well. Vegetarian option available upon request.
Week 1 ~ Breakfast Tacos
Week 2 ~ Enchiladas Verdes
Week 3 ~ Pollo Asado
Banish pie dough angst! You will come away with a foundation for making a unique pie dough made with dark beer! that you can apply across countless creations, savory to sweet. We will make a seasonal dinner and eat together. On the menu: a Leek, Fennel and Mushroom Galette; a Swiss Chard and Cheese Galette; a fall salad of greens, with roasted butternut squash and blue cheese; and an autumnal rustic apple-pear tart to finish. Whether you are a pie crust aficionado or maybe you’ve always wanted to learn to make pie dough, this is a perfect class to expand your horizons, to share the wonderful tastes, and enjoy a glass of wine together....
Large Production Happening in the Kitchen- Will be noisy
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.