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Salted Chocolate Chunk Short Bread
Join us for our monthly Cookie Club Make and Take! We'll have the ingredients set up in the kitchen and we'll all learn together.
Each month we plan to work through the New York Times best cookie recipes. This monthly Cookie Club is a time to gather community and learn a new recipe.
See our calendar here to register each month!
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.
Picture courtesy of pexels.com
Prepare an “almost homemade” version of a classic French mushroom, leek and cheese quiche that you can easily make any day of the week. You will roll and pre-bake pre-made dough, chop, saute and assemble the filling. While your quiches bake you will help clean up, and then discuss other possible filling ideas for this satisfying and simple meal.
While your quiche cools you have the opportunity to sign up for a separate make a quilted fabric casserole carrier to take your quiche home, still warm. The class in Fiber Arts is a separate registration if you choose to do both. Click here to also register for the Make a Quilted Caddie class.
Billee Gearheard is active in the Kitchen Arts studio and is an experienced home cook. She has been engaged in the Kitchen from it’s earliest days as a founding member and continues to volunteer in classes to support the growing success of the Kitchen.
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 your own filling to assemble and eat Fresh Thai Spring Rolls.
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.
“Vinegret” is a winter beetroot salad, which can be a side salad or a complete meal. Little cubes of cooked beets, carrots, potatoes and pickles make a great combination to have a substantial meal during winter.
Since vegetables were only harvested in summer and fall, there were ways to preserve the abundance for cold months. We will make quick fermented cabbage. It is not as sour as sauerkraut but still has all the benefits of fermented foods.
We will also pickle mushrooms that can be a perfect finger food when you have guests or crave a little savory bite.
Dashka Blyzniukova's passion for food started at an early age. Growing up in Ukraine in the 80’s where farm to table was a necessity and not just a fashionable trend. She has spent years working in various capacities in the food industry at home and abroad, learning and putting her knowledge to practical applications. Currently, she is creating meals for Bainbridge families as a personal chef and working with fermenting gurus at Iggy’s.
Are you ready to unlock the mysteries of yeasted dough, and gain confidence in the kitchen? We will start with a basic yeasted bread dough – focaccia enlivened with a simple starter. You will learn how to make a starter, how to work with and knead the dough, including shaping and baking. During the proofing time, we’ll make a simple Italian white bean soup, and you will also see a demonstration of Almond Biscotti. You will go home with soup, bread and biscotti for 2 to 4.
Instructor Bio: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.
Middle Schoolers: Join us for after-school Maker Mondays At BARN! This five-week program will be held in our Kitchen Arts Studio with our illustrious teaching chef Marcela Sandoval.
Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. Each session will allow students to grow and develop skills as well as learn the importance of cleanliness and washing as they work.
Session 1 - Cookies and Royal Icing
A simple and delicious way to start us off. We will practice rolling dough and enjoy the art of royal icing.
Session 2 - Seasonal Galette
Using the techniques and skills from the previous class, we will roll more dough and take home a simple and delicious fruit galette (rustic tart).
Session 3 – Meringue
This class will focus on the art of the perfectly whipped meringue and how to fold it into other ingredients. Learn to use a pastry bag to form perfect treats.
Session 4 - Swiss Roll
A light and airy sponge cake filled with a custard. This class allows participants to grow and practice the techniques learned in the previous classes as well as take home a delicious treat to share.
Session 5 - Pâte à Choux Cream Puffs
Pâte à Choux is a very different kind of dough which is used from churros to eclairs. Our final class will be a culmination of all we have learned.
Everything is made in the BARN Kitchen from scratch.
Age Level: Youth class for grades 7 & 8.
Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteering at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. They have lived in China, Zambia, North Korea, Nepal and Tanzania.
Growing up in South Texas to immigrant parents, 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 elementary students at the International School of Tanganyika. Marcela’s life experiences are reflected in her cooking.
Learn to make show stopping chocolate toppers for your next cake, cupcake or centerpiece. Self taught cake expert, Christine Chapman will share her secrets to modeling chocolate flowers; just in time for Spring. This hands on class promises decorating techniques that you can use time and time again.
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 or visit her website here!
*Photo from crumbs-cakery.com
This class is for teens ages 13-18.
Join Chef Nancy Travis and Nutritionist Aimee Hayes-Herb for an afternoon of learning about a vegan diet for the teens. We will share tips for living in a non-vegan family, good nutrition, meal planning and will will create a healthy delicious meal in a bowl to eat during our class discussion.
There can be misconceptions and concerns about what to eat when making the switch to a vegan diet, especially in the teen years when so much development is taking place in the body. Let us put your mind at ease as to the common concerns such as vegan diets lacking "adequate protein, adequate calories, muscle development, proper growth, energy, etc." Most of these concerns are not truly a concern if your teen is eating a balanced diet full of variety and plant based proteins. In fact, studies show that a vegan diet most often exceeds the standard diet in nutritional value!
This class will consist of cooking, learning, discussion, and a handout to take home with information on eating well as a vegan teen.
Important Registration Details:
Age Level: Youth Class, Ages 13-18.
Nancy Travis has studied and cooked whole food plant based for over 25 years. 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 vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families. Nancy has teaching plant based classes at BARN for the past 3 years.
Aimee Hayes-Herb is a Nutritionist that loves educating as well as cooking and creating. Her past culinary experience includes teaching assisting in the food science cooking classes at Bastyr University, teaching in the Whole Foods Roosevelt kitchen, and, assisting in PCC Markets cooking classes. She’s also assisted a few cooking classes here at the BARN. Aimee has a true passion for healthy (vegetarian) food, locally grown, and filled with flavor and goodness!
No pre-registration is required, although all students will need to sign in upon arrival and out upon departure.
Questions: contact Jess Henderson at BARN at 206-842-4475 x221 or email: JessH@bainbridgebarn.org
This is a 21+ only event
This is a 'hands on' class where 4 classic French Bistro dishes are prepared together, cooked together and eaten together at the chef’s table as a finale to the evening with simple wine parings 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 Wells' 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 MoutardeRabbit (or Chicken) in Mustard Sauce
Clafoutis Aux PoiresPear 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.
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.
Photo credit: Bob Ross
*Please note that this months class is on Friday*
“VeggiePalooza”- using interesting vegetables in fun ways! Connect & learn cooking basics with Chef JJ Johnson.
This class is designed to get parents and kids cooking together, creating memories and delicious meals! Class will focus on kitchen sanitation and safety, plus the ‘Essential Cooking Techniques’ you can use forever with many different seasonal ingredients!
You will learn to make:
‘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 several years creating local PNW 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, plus catering for dinner parties & special events with his company ‘Wanderlust NW Catering Co.’
Be a Maker for a Day!
Enjoy an afternoon of creative hands-on activities in BARN's 10 artisan studios. It's free, and open to all ages.
For more information contact: info@BainbridgeBARN.org
April: Almond Puff Loaf
Do you like to bake and learn with others? This is a perfect opportunity to get together each month and learn to make a seasonal dessert, and one savory galette. While this is not a formal class, Kate will have made the item and be ready with tips and tricks to assist everyone.
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 us for a fun and informative evening exploring the basics of hearty healthy plant based soups. As a class we will create two soups: a Vegetable Greek and a Creamy White Bean and Rosemary, which will serve as examples for a discussion of a basic template for all soups; adding beans, grains and different vegetables as well as making a wonderfully creamy soup without cream or milk. We will sit down together and eat and discuss making quick soups, making your own stock and the many ways to make a soup creamy without cream. This class is non-dairy, gluten-free and will use organic ingredients.
Please bring 2-pint sized canning jars with lids to class or other suitable container to take home soup that we don’t finish sampling in class.
Join Plant-based chef, Nancy Travis, as she shares recipes and shows you how to make creative sushi rolls, rice paper spring rolls and collard wraps with healthful ingredients that you can then make them in your own kitchen.
Nancy will show you how to prepare ingredients and how to wrap and roll like a pro. Then, during class, you will create a collard wrap with a chickpea salad, a sushi roll with seasonal veggies, and a rice paper salad roll with an easy peanut dipping sauce. Nancy will share her best tips for rolling tight and even rolls so you can create them at home time and time again. Your family will enjoy your new skills! All items made in class will be vegan and made with gluten free, organic ingredients.
May: Rhubarb Cake
This is a separate listing in order to reserve the space. The students will be attending a number of sessions involving the Fiber Arts and Printmaking studio aslo.
11 students, 6th - 12th grade + one adult
All sessions run from 12:15 - 2:30pm:
Kitchen Arts portion of the class is June 1 and June 8
Contact: Jess Henderson
June: Strawberry Almond Cake
July: Cherry Upside Down Cake
BARN will be closed and the front and back doors locked down to both Members and Non-Members beginning at 7:00 PM on Friday night as we begin preparations for the Bazaar at BARN.
Doors will reopen to all on Saturday, at 8:00 AM.
If you have questions, please contact Carla our Membership Coordinator at Membership@bainbridgebarn.org.
BARN members wishing to participate in this event must be a member for a minimum of 3 months (must join by August 31st) to participate. You can contact Carla Mackey at firstname.lastname@example.org for an application which will be available TBD.