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Registration for this event will close Monday, September 6th. This class will be live streamed through Zoom.
Join plant-based chef Nancy Travis as she guides you through a 21-day plant-based challenge which is perfect for someone who is interested in losing weight, maintaining a healthy weight or those curious about the numerous health benefits of a whole food plant based diet and would like to “test drive” this diet for themselves.
This is weight loss without restricting “carbs” or counting calories. The key to healthy weight loss and maintaining a healthy weight is learning to choose the right foods that are satisfying and health promoting. This program based on clinical research and created by The Physicians’ Committee for Responsible Medicine, will help you lose weight and stay healthy, all while bolstering clinical benefits such as lowering cholesterol, blood pressure, gaining better diabetes control as well as improving energy and mood.
Each class in the series will include an educational video, class discussion and support as well as a cooking demonstration of 3 recipes. Lots of tips and tricks, recipe handouts, as well as additional resources will be shared. You will also have access to Nancy via email to answer any questions between sessions.
Session 1: The Power of Your Plate - September 12We will focus on getting ready to start a low-fat, plant-based diet. We will guide you through what the diet entails, what groceries to purchase and what a healthy menu will look like.
Session 2: Let’s Go! - September 19thAfter a week of preparations and today’s lesson, you will have all the tools you need to start a low-fat, plant-based diet for the next three weeks. We will go around the "zoom room" and see how everyone did in their preparatory week of food shopping and meal planning.
Session 3: Getting into Gear - September 26thAfter the first week of the challenge we will discuss how things went; share successes and get support for things that were challenging. You will gain some new insights from other class participants and may choose to share some of your own.
Session 4: Breaking the Food Seduction - October 3thThis class will go over why specific foods high fat foods like cheese seem addictive and why foods like broccoli are not. Today’s lesson will address what we can do to break those addictions.
Session 5: Keys for Natural Appetite Control - October 10th This final class you will have been following a plant-based diet for 21 days! We will discuss next steps to creating a permanent diet change as we learn the secrets to appetite control.
Bonus Session 6: Kitchen coaching and questions answered- October 17thThis is an optional one hour class session to help you put your new diet into action with more kitchen tips and tricks along with answering any last minute questions.
This class was developed by Food for Life, an award-winning nutrition education and cooking program created by a team of physicians, nurses and dietitians for the Physicians Committee for Responsible Medicine.
Tuition assistance is available. Click here to apply.
As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching and promoting a whole-foods, plant-based diet. She cooks for families in their homes and teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience in cooking plant-based meals and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at BARN for the past three years. She can be reached through her website, Sukhikitchen.com.
Kitchen Arts Programming meeting held the third Thursday of each month.
Contact: Joanna Bressel-Wilder
Let’s make dessert! Together we will travel to Europe and learn how to make some of their famous desserts.
Week 1 ~ Pâte à Choux et Crème Pâtissière: Choux pastry is the backbone for a variety of desserts like éclairs, profiteroles, etc. We will transform our choux into a cream puff with the finished touch of pastry cream.
Week 2 ~ Macaron: These delicate French almond cookies will be piped, baked and then we will sandwich them together with a delicious buttercream.
Week 3 ~ Swiss Roll: It’s a bit of a challenging technique to roll the sponge cake, but this cake filled with jam and whipped cream will be worthwhile.
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!
Do you want to go on a culinary journey to Austria? This is your chance to bring a slice of old Vienna into your home! Christine Chapman, born and raised in Austria will share her family Apfelstrudel recipe with you. This recipe has been handed down verbally from generations and is written down as a proper recipe for the first time!
She will teach you how to make the classic strudel dough, stretch it on a table cloth, fill it with spiced apples and roll it up, for one of the yummiest desserts of Austria.
You will take the strudel home and bake it in your own kitchen.
To ensure delicious results, every participant will need to bring the items listed below.
Old, clean table cloth, for stretching and rolling the strudel
An airtight container to take your strudel home in
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!
Ramen is the new “it” food. Shops and restaurants are popping up all over the country with lines wrapping around the block just to get a taste. Make no mistake, these delicious noodles are not the same as the plastic-wrapped sodium bombs lurking on the supermarket shelves for $2.00 a piece. True ramen is divine! And you can skip the lines for these irresistible noodles and let Leo share with you his personal secrets of an impressive, soul-satisfying, and surprisingly easy to make, bowl of ramen.
Self-taught, teen chef, Leo is sharing one of his current passions for all things ramen. In this class you will learn to:
Participants will be chopping, dicing and slicing vegetables, so some knife skills are required for this class. The art of noodle-making will be shared as well as how to develop and prepare your own combination of toppings such as: crunchy sprouts, colorful vegetables, pickled ginger, chili oil, the perfect hard-boiled egg or nori. We will spend the class preparing, cooking and eating together while experimenting with flavors and skills to be used again and again.
Leo is a talented, Japanese-American, teen, home cook with a true passion for food, history and culture. After spending time with his family in Japan he has nurtured a deep curiosity and love of ramen. He takes pride in being able to share a little bit of his culture and experience.
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 ~ Vegetarian Salad Nicoise
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 ~ Thai Green Curry
Continuing to build on basic culinary skills while introducing different ingredients, participants will continue to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
Week 3 ~ Apple Galette
Just in time for the holidays, our final class will build on all the skills learned as well as introduce a pastry. We will learn a simple and delicious recipe as well as create a custard to top the apple galette.
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.
This skills class will set a strong foundation for learning new and more complicated knife cuts. There will be a review of proper knife care, and a short intro into the different types of knives available. The cutting portion will begin with getting to know your knife, mastering your grip, and knowing 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. There will also be some demo of other cutting and butchery techniques. We will finish class by having you practice your newly mastered skills slicing and dicing on your own.
Meghan Males has 20 years experience in the Hospitality & Food Service Industry to pull from in teaching and mentoring students. After attending the California Culinary Academy in San Francisco, she went on to work as a Chef in restaurants, hotels, and corporate dining throughout the Bay Area.
Some career highlights include being the Executive Chef for the opening of a Rick Bayless restaurant, feeding large numbers of employees as a Corporate Chef at Gap Inc., and most recently, working as the Event Coordinator at our very own BARN. Meghan has always had a passion for food and providing exceptional service, and she hopes to pass on some of the wisdom and techniques she has learned throughout her time in the kitchen.
Picture courtesy of pexels.com
This is an internal BARN Kitchen Arts class specifically for our list of Kitchen Arts volunteers. A registration code is required and has been emailed to the Kitchen Arts volunteers.
This hands-on introduction to BARN's Kitchen allows participants time to work through a recipe, be trained on various pieces of equipment (ovens, induction burners, Kitchen Aide mixers, and/or food processors), as well as, orient themselves to BARN's Kitchen. BARN's Kitchen is permitted by the Kitsap Health Department. This requires food novices to become familiar with appropriate methods of food preparation for public consumption, storing food and kitchen cleanliness. These standards will be reviewed and practiced as a part of the orientation production.
To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.
**This workshop will be live streamed via Zoom. Class time is Pacific Time**
Okay… it’s time to come clean…
It’s true… the Shibaguyz love a certain kind of cake! Yes, we’re talking about the seasonal cake with the name akin to the evil character in a certain book about a young wizard. The-Cake-That-Dare-Not-Speak-Its-Name. But, despite all that, we love it… and in November we’re going to share with you the reason why we do. And we’ll even name it!
This is no ordinary fruitcake recipe. This is the recipe that Jason’s mother, Kay, handed down to us from his Great-Great Grandma Hoyt who brought it over from England when she immigrated to the U.S. in the late nineteenth century.
We’re baking this in November, live with you, because, although you can eat it as soon as it cools, to it takes 30 days to make the “Grown-up version” completely saturated with brandy/rum. You will NOT want to use this as a door stop… or to anchor your boat… and it will not be around after the apocalypse. Believe us, it will not last that long. You’re gonna love it!
Make plans to join us on Zoom as the Shibaguyz present to you a family heirloom as sent to them from Jason’s Mother as sent to her from his Aunt Irene.
Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.
Shannon and Jason's Social Media Links:
**This workshop will be conducted via live streaming with Zoom. Class time is Pacific Standard Time.**
Join chef and teacher, Meloni Courtway for a fall pie 101 workshop. Working online from her kitchen, Meloni will teach you the secrets to the perfect butter crust!
This is a hands-on cooking class held in your kitchen via Zoom. Meloni will be teaching you how to prepare a double crust as well as bake a lovely crumble topped apple pie. You end up with two pie crusts in order to make a second pie of your choosing at a later time. You just may decide to use that second crust to bake the delicious pumpkin pie recipe she’s offered you in the recipe packet. Meloni will be teaching you how to prepare each recipe and promises to be as interactive as it would be in the BARN Kitchen. Cheers to holiday time and pie baking with chef Melonie!
We have an in-studio class you may like to attend also. It is Monday, November 15th, 6:00 PM - 7:30 PM. To read more and register, please click here.
Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers. Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
This class offers a delicious and unique riff on classic pie dough: it’s made with rye flour and dark beer. This galette is a perfect appetizer for your Thanksgiving Dinner or light supper when served with a salad and toasted bread. We bet that after this class you will want to plant some Swiss Chard in your garden!
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; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
Join chef Meloni Courtway in BARN’s lovely kitchen studio for a delicious and gorgeous decorative double crusted apple pie. She’ll teach you the art of the perfect buttery dough first, then show you how to build the crust, fill, top and decorate in order to get that “you didn’t really make this, it came from the bakery” look to your pie.
This pie is sure to be a hit for your holidays!
This is a BARN holiday. Doors will be locked to members and non-members.
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.
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. Participants will leave with their own custom blended tea.
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.
“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.
Gift Basket Goodies!
What is a holiday without delicious food? There are few things as gratifying as giving your loved ones a delectable treat that comes right from your hands. Join the Shibaguyz as they pull out the stops and whip up some of our favorite holiday treats. From seriously delightful cookies to scrumptious baked goods, they’ve rounded up the best recipes that will help you and your loved ones ring in the holidays with sugar, spice and everything nice!
**This class is for participants age 21+
An easy and simple approach to French style bistro cooking focusing on uncomplicated and good food that will impress your family and friends.
This is a 'hands on' class where four classic French Bistro dishes are prepared, cooked, and eaten together at the chef’s table. Included in the evening will be simple wine pairings and a discussion of the food prepared. Each recipe will be discussed by the instructor, with participants preparing and helping to cook all the dishes. Basic kitchen knowledge is suggested and come ready to learn some of the colorful stories of the bistro approach to all things good, tasty and slightly exotic.
Patricia Well’s popular cooking book 'Bistro Cooking' will be our guide and each participant will receive a copy to take home and further explore.
The evening menu will include:
Soupe Aux Deux Céleris Double Celery Soup
Salade Lyonnaise La Meuniére Salad of Escarole, Potatoes, Herring and Eggs
Lapin/Poulet À La Moutarde Rabbit (or Chicken) in Mustard Sauce
Clafoutis Aux Poires Pear Clafoutis
The instructor will also prepare a simple surprise and tasty side dish that will be discussed and enjoyed along with the other recipes at the chef’s table.
Please bring an apron, and reusable take home containers that hold around 2 -3 quarts of food. Attendees should wear closed toed shoes, hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in.
Prerequisites: 21 year and older only.
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 France and Italy, the people, food and gardens. He shares a unique perspective that blends simple and accessible European cooking, renaissance gardens, and ornamental and culinary terracotta.