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*** This class is for ages 21+ Only.***
Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights! To top it all off students will also learn about what are the best wines to accompany oysters.
What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:
Oysters on the half shell with Mignonette
From Eleven Winery: Chenin Blanc and Sauvignon Blanc
Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines.
Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.
Details:
Instructor Bio:
Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!
Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods.
This is an internal BARN Kitchen Arts class specifically for our list of 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.**
Here in the Pacific Northwest, we have it easy when it comes to finding fresh produce. Local farmers bring in their wares daily to various weekly farmers markets throughout the area with some of these markets running year around. Most of us only have to drive a few blocks to pick up fresh winter greens in January, fragrant strawberries in July, and juicy tomatoes in September. The food is there waiting for us to come and get it.
This recipe came about from one of the Shibaguyz’s weekly visits to the West Seattle Farmers Market. After spending the better part of the morning shopping and visiting their farmer friends they would arrive at home around lunchtime ready to eat anything in sight. Luckily their bags held everything needed for a delicious, healthy(ish) quick lunch that was ready about the same time the groceries were put away.
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:
Facebook
Instagram
Twitter
If you want to acquire knife skills and basic culinary techniques, this camp is the place to be! During the week, 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 the next day as well as explore culinary flavors to share with the entire family.
Day 1 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 make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.
Day 2 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. Participants will produce a Vegetarian Salad Nicoise for lunch on day 2.
Day 3 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.
Day 4 Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese. Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning the BARN Kitchen Studio in accordance with our restaurant permit standards.
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.
Day 1 (TUESDAY) 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 make a delicious sauce to accompany the beautifully stuffed spring rolls for the 1st day.
Day 2 (Wednesday) 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. Participants will produce a Vegetarian Salad Nicoise for lunch on day 2.
Day 3 (Thursday) 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.
Day 4 (Friday) Now that we are comfortable with a knife and burner, we will introduce a protein and make a Ragu alla Bolognese. Continuing to build on knife skills, participants will also learn the difference between sweating, sauteing and braising; promising to be a delicious and well earned end to cooking 101.
Join Chef Marcela as she takes participants through a flavor journey around the globe with some of her favorite recipes. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Participants will need to bring their own cast iron grill pan that has been seasoned and ready for use. Some grilling will also be done outside on BARN’s gas grill.
Day 1 - Who doesn’t love a good taco? Taking advantage of the bountiful produce and seafood in our hood, participants will start the week off learning about grilling fish and produce.
Day 2 - Mishkaki are meat skewers sold on the streets of Kenya and Tanzania. Participants will spend the time learning the secrets of marinating and grilling; all the while chopping, dicing and julianning their way through a history lesson of Indian flavors in Africa.
Day 3 - Participants will get another take on chicken barbeque. Piri piri is a spicy tangy dish with Portugese roots in southern Africa. Like masalas and curries, families guard their recipes. Participants will work with chili peppers and other ingredients to create a paste for roasting chicken.
Day 4 - Beef Bulgogi is a family favorite in our household. Working with different ingredients, participants will learn more grilling techniques as well as practicing knife skills to produce a hearty meal - promising to be a delicious and well earned end to grilling around the world.
Prerequisites:
A curious palate and a love of cooking. This is an intermediate class and basic knife and cooking skills are required. Having taken a consumer science course or previous BARN cooking class is preferable
The secret to scrumptious home-cooked meals (and impressive entertaining!) is keeping crazy-good condiments stocked in your pantry or refrigerator. These four are some of Cynthia Lair’s personal favorites and sound perfect for your Summer meals:
Quick Pickled Red Onions, Maple Glazed Pecans, Cilantro Chimichurri, Apricot Ginger Chutney. All can be made in bulk and canned or kept frozen.
Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.Her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019. The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.
Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.
Let’s dive into the world of cake baking and decorating! We will explore how to bake, torte, fill, ice, stack and decorate a two tiered cake and best of all you will walk home with your very own masterpiece.
Day 1 It’s flower decorating time. We will learn how to make gum paste and figure out how to make a giant gum paste hydrangea.
Day 2 It’s all about the cake. We will bake a delicious moist chocolate cake from scratch, wrap and chill it for the next day. Our gum paste will be cured by then and we will make green leaves (cut from our self made stencils), many sugar daffodils and more loose hydrangea petals out of gum paste. To give these blooms life we will color each petal individually. These will be set aside to dry.
Day 3 Buttercream! Participants will learn how to make swiss meringue buttercream to torte, fill, and ice their chocolate cakes. Christine will share her technique to getting straight and level cake sides. It promises to be a messy and delicious day.
Day 4 On the final day, participants will bring everything together as well as learn more piping techniques to pipe ruffles - horizontally, vertically, diagonally or make swirls. The cakes will then be stacked and decorated with all the sugar flowers made on day one.
Participants will take home a masterpiece to share with family or friends.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning The BARN Kitchen Studio in accordance with our restaurant permit standards.
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/
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.
Yay! BARN has chef Kell Killian back in the kitchen for an evening of celebration (because we can so why not?!) Call it a delayed New Years celebration...call it what you want...just join us for a fun evening of cooking, bubbles and bites. You’ll enjoy a variety of Spanish inspired bites and canapes, and, assist if you’d like in helping to cook and create these lovely appetizers paired with bubbly that compliments the flavor profiles of the food. Champagne included! This will be a fun time so come prepared to laugh, mingle and enjoy!
Kell Killian is a cook, has been a chef, a caterer, and traveler as well as a BARN Kitchen Arts studio volunteer. For which he is volunteering his time to host this celebratory class. Thank you Kell! He is passionate about both food and fun and bringing people together for both.
Learn how to make these delicious seasonal dishes that together create a well-balanced family meal. Bonus techniques learned include: roasting peppers and removing kernels from fresh corn.
In a time when families are dealing with two careers, longer working hours, and numerous extracurricular activities, the fate of the shared, home cooked, family meal seems in jeopardy. Juggling commitments to make room for shared family meals has rewards! We know that eating meals together increases the enjoyment of the meal, solidifies family bonds, and encourages communication about the day’s activities. If we are willing to make the extra effort required to share common meals, our lives are richer; solidarity is built.
Gather these late summer ingredients, and join Cynthia to prepare Fresh Corn Chowder with Roasted Poblano and Fall Greens Vegetarian Caesar. Together they create a simple, balanced meal, full of flavor and ready to share!
Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program. Her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019. The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.
There is a growing global consensus that eating a vegan diet is not only good for your health, but good for the animals and a way to help combat climate change.
Join us for a week of exploring vegan recipes and cooking techniques as well as discussions about all things vegan in this fun and tasty class!
Though the instructors will be driving the theme for each class, students will be helping make the decisions about ingredients in their creations.
Day 1 We start this series with an overview of the week ahead then dive into vegan cheese making! We will make a firmer, grate-able cheese, a melt-able softer cheese for pizza, and a cheese sauce with a few flavor variations. After which we’ll make a lunch of loaded nachos topped with our vegan queso cheese sauce and fresh made salsa. Delicious!
Day 2 Let’s explore the colorful art of veggie sushi and spring roll creation! We will explore different ingredients and rolling techniques then finish by making a dipping sauce to enjoy.
Day 3 Who doesn’t love a good burger? Yay! It’s custom veggie burger day! Each student will create a burger recipe according to your taste preferences. Students will eat, enjoy, and have some to take home and share.
Day 4 Saving the best for last! We conclude our class sessions with a day of desserts. Students create a delicious (dare we say “healthy”) vegan “candy” bar, along with other vegan “goodies” that students help choose.
During class, as time allows and if there’s interest, we will have discussions on a variety of vegan topics.
This class is perfect if you are vegan, vegetarian or just curious how to make tasty food without dairy, eggs or meat.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting with cleaning BARN's Kitchen Studio in accordance with our restaurant permit standards.
Everyone should bring containers each day to class so food not eaten in class can be taken home.
Instructor Bios:
Nancy Travis has studied and cooked whole food plant-based for over 30 years, and raised two vegan children who are now in their 20’s. . She co-owned a vegetarian fast food restaurant chain in the 90's and recently had a grab-and-go cafe on Bainbridge Island. Currently her business Sukhi Kitchen provides vegan personal chef services, health education, and kitchen coaching to Bainbridge Island families. Nancy has been teaching plant based classes at BARN for the past 3 years.
Aimee Hayes-Herb has two vegetarian (mostly vegan) happy and healthy teens! She has assisted in teaching classes at BARN, is an active member of the Kitchen Arts Studio, and, has taught cooking classes in the Whole Foods kitchen in the past. Her teaching focuses not only on the foods she creates, but, the nutritional impact as well. She has assisted PCC cooking classes in Seattle, and, when in school to become a Nutritionist at Bastyr University worked as a teaching assistant in the whole foods cooking and teaching kitchen. She has a passion for cooking, baking and preparing beautiful meals to share!
This is a live, virtual hands-on cooking class from the comfort of your own kitchen. The Shibaguyz will make cooking fun and interactive. Follow along, ask questions, learn with others just like you would if you were in the BARN Kitchen.
Coming home on one of Seattle’s cold, gray, wet days to the smell of fresh tomatoes stewing in a pot with herbs, spices, and a little onion and garlic is always a special treat. In the Shibaguyz’s house, this tasty indulgence is something they enjoy all year, and so can you!
Whether you grow your own tomatoes or just found a great deal on a case of deep red beauties at the farmer’s market, all it takes is a few hours to preserve any extra red beauties for future meals.
Although there are many canning options available, for ease and no fail results we’re focusing on to preserve your tomatoes with simple water bath canning.
**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.
Instructor Bio: 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.
