Kitchen Arts Classes

    • Monday, January 30, 2023
    • Monday, February 13, 2023
    • 3 sessions
    • BARN Kitchen Arts Studio, Class Code KI013023MS
    • 0
    Registration is closed

    Chef and youth cookingLiven up your lunch with fresh and sustaining ideas for menu options and preparation tips from a professional chef.

    About this Class

    There is no underestimating the power of a delicious lunch. Work through various recipes and culinary techniques that will guide you toward becoming savvy in the kitchen. You are introduced to many ingredients and exposed to a variety of flavors and cooking methods. Each session allows you to grow and develop skills to be used again and again. Vegetarian option available upon request.

    Details

    • For youth ages 12-18. 
    • Registration closes Jan. 25.
    • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to this email.
    • Complete and return this minor permission form.

    Project

    Day 1 - Korean Pancakes

    Day 2 - Buddha Bowls

    Day 3 - Hawaiian Chicken Wraps

    Materials

    Bring a plastic container to take food home.

    Prerequisites

    This class is for youth with some culinary skills.

    Class Policies

    Instructor

    Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio Lead 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 D.C. 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.


    • Wednesday, February 01, 2023
    • 2:30 PM - 4:30 PM
    • BARN Kitchen Arts, Class Code KI020123CW
    • 7
    Registration is closed

    This class covers what it means to roast and why you might choose this method over another.

    Learn what impact temperature and air circulation have on different cuts of meat and when to make particular choices based on the outcome you're hoping to achieve. We’ll roast a couple of chickens, learn a bit about chicken fabrication (breaking down into parts) and carving and play around with different accompaniments to the roasting pan. 

    Goals

    Students learn about the following through discussion, demonstration, and hands-on cooking:

    • Poultry specifications

    • Types

    • Labeling and marketing

    • Sizes

    • Cooking and prep guidelines for food safety

    • Brining and marinating

    • Fabrication and carving

    • Cooking 

    • Accompaniments and pan sauces

    Foundation Series Overview

    This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.


    Details:

    • Registration closes on Monday, Jan.30.
    • A $46 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Ages 14 and up are welcome.
    • View BARN’s current COVID-19 health and safety protocols.
    • BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
    • For those who might need physical assistance, learn more about our Companion Program.

    Instructor

    Chris West is a tech-industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    After graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Saturday, February 04, 2023
    • 1:00 PM - 3:00 PM
    • BARN Kitchen Arts, Class Code KI020423CW
    • 3
    Register

    Nothing says cozy like a nice winter afternoon braise. Learn all about braising – why you’d choose this versatile cooking method, what cuts of meat work best for it, and what techniques to use for the best results.

    While going over these concepts, you also will be tending an ongoing braise, starting a new one using a nifty short-cut method, and building out a final dish with the results of each for a tasty game of "Compare the Braise."

     
    Goals

    Learn about the following through discussion, demonstration, and hands-on cooking:

    • What sets apart braising as a cooking method; fundamentals of the cooking method
    • Equipment needed for braising
    • Why certain cuts of meat work so well for braising
    • Basic knife skills 
    • Braising shortcuts
    • Evaluation criteria 
    • Hands-on cutting, searing, sweating, sautéing


    Foundation Series Overview

    This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.


    Details:

    • Registration closes Thursday, Feb. 2
    • A $40 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructor

    Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Sunday, February 05, 2023
    • 10:00 AM - 12:00 PM
    • BARN Kitchen Arts, Class Code KI020523WTC
    • 0
    Join waitlist

    The Kitchen Studio is thrilled to welcome back Wayne and Tina Chang to  demonstrate the art and technique of Chinese pork dumplings in celebration of the Lunar New Year. This is a very popular class, so be sure to sign up before it fills up.

    Students create the dumpling dough, learn to roll out the wrappers, prep a traditional pork filling, and practice how to properly fold and shape the dumplings. 

    Everyone receives copies of the recipes they’ll be working off of, so you can continue practicing the skills you learn in this fun (and delicious) class.

    Chili Crisp! As an added bit of tasty excitement, Tina will bring eight jars of her chili oat crisp for sale. This makes for a wonderful dipping sauce for the dumplings. Each jar is $5. If you are interested, be sure to bring cash. One hundred percent of the proceeds benefit BARN. Thanks Tina!

    Details:

    • Registration closes on Friday, Feb. 3.
    • A $15 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructor:

    Wayne and Tina Chang - Wayne spent three decades in the restaurant industry with a family restaurant and his own restaurant, as well as consulting with sustainable seafood and other related businesses. He and Tina, and daughter Lucy, enjoy creating in the kitchen and sharing some of their family traditions with others.

    • Wednesday, February 08, 2023
    • 6:00 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI020823JW
    • 0
    Join waitlist

    If you're interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to start.

    This training is for dishwashers and volunteer kitchen assistants who help out during our classes. Volunteering in classes is a great way to learn new skills and  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 could really use your help? Click here to see the Kitchen Arts volunteer opportunities calendar.

    Contact: Marcela Sandoval
    marcela.sandoval@bainbridgebarn.org

    Details:

    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.




    • Friday, February 10, 2023
    • 6:00 PM - 9:00 PM
    • BARN 8890 Three Tree Lane NE, Bainbridge Island, WA
    • 21
    Register

    Teens (7th-12th grade), come on down to BARN for a free evening of art, friends, music, and creativity!  You're not going to want to miss it. We'll have pizza and snacks and you'll get to choose from activities like cooking, woodworking, sewing, jewelry making, metal working, and more - every month is a different lineup. Come with a friend or come on your own and meet new friends! 

    Teen Night is so popular that we're now requiring registration to ensure that there's enough food and activities for everyone!

    Details

    • This is free but please register to save a spot.
    • Fill out a minor permission form . 
    • Teen nights are for students 7th-12th grade.
    • Registration closes when the registration limit is reached. 
    • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email address.
    • All teens will be asked to sign in and confirm emergency contact information upon arrival. 
    • Some studio activities may require masks. 
    • Closed-toed shoes are required for all Teen Night activities.
    • View BARN’s current COVID-19 health and safety protocols.
    • For those who might need physical assistance, learn more about our Companion Program.
    • Questions: Contact Sarah Jones at BARN at 206-842-4475 x224 or email: sarahj@bainbridgebarn.org

    We're grateful to the City of Bainbridge Island for their financial support so we can offer this event for teens in our community!  

    • Saturday, February 11, 2023
    • 2:00 PM - 4:00 PM
    • BARN Kitchen Arts, Class Code KI021123BR
    • 0
    Join waitlist

    * This event is for ages 21+

    Prepare and taste basic red and green sauces made from dried and fresh chilies, cook red beans in a micaceous clay pot and make authentic Chimayo green chile chicken enchiladas with blue corn tortillas.

    We’ll also assemble a simple red chili stew and learn how to construct tacos in the New Mexican way.

    Cooking Northern New Mexico food is a rich and magical adventure that takes one through layers of history and cultures with a strong connection to the American southwestern landscape.                            

    Come ready to roast chilies, create true enchiladas, smell new aromas and dive into New Mexican food lore. We’ll cook together, discuss recipes and techniques and enjoy an afternoon chef’s table.

    Details:

    • Registration closes on Thursday, Feb. 11.
    • A $15 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Participants must be 21+ years of age
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructors:

    Robert Ross and Thomas Weber - Both Robert and Thomas lived, cooked, and worked in northern New Mexico at different times, absorbing this extraordinary southwestern place’s unique culinary and cultural legacy. They bring their respective and specific experiences to a class that examines the vibrant foods of Northern New Mexico.

    Robert 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.

    Thomas and his family lived in New Mexico for 15 years and still make regular family visits to the state. In addition to his love of cooking, he taught and coached students in grades 6-12, where Frito Pie was on the weekly lunch menu. He refined his love of New Mexican cooking and brought it to a new level, moonlighting for two years at Santa Fe’s Coyote Cafe.

    • Wednesday, February 15, 2023
    • 2:30 PM - 4:30 PM
    • BARN Kitchen Arts, Class Code KI012823CW
    • 7
    Register
    This is your opportunity to beef (or chicken) up your stock game. The difference between a stock and a broth, double stocks, remouillages, and the characteristics that make for an outstanding stock and what it can be used for, will be explored.

    A couple of stock variations will be created, and a reasonable short cut to speed things up significantly will be revealed. You also learn how to use our stock to make an outstanding pan sauce and taste the results!

    Goals:

    Students learn about the following through discussion, demonstration, and hands-on cooking:

    • Different types of stocks, what they are used for and how they differ from broths, consumes, etc.

    • Evaluation criteria for a successful stock

    • Basic knife skills 

    • Demonstration of making a sauce with stock

    • Making a stock and stock shortcuts

    • Make a pan sauce from a roasted chicken (demo and tasting)

    Foundation Series Overview:

    This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.

     

    Details:

    • Registration closes on Monday, Feb. 13.
    • A $15 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Ages 14 and up are welcome.
    • View BARN’s current COVID-19 health and safety protocols.
    • BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
    • For those who might need physical assistance, learn more about our Companion Program.

    Instructor

    Chris West is a tech-industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Saturday, February 18, 2023
    • 1:00 PM - 3:00 PM
    • BARN Kitchen Arts, Class Code KI021823CW
    • 3
    Register

    Do you taste as you cook? Learn about three components of taste - seasoning, flavoring, and texture. Tasting is something we do everyday, practically without thinking; but it’s also something you can spend a lifetime perfecting.

    We all like to find whispers of cherry in our coffee -- or hints of leather in a sip of wine. But the odds are that most of us have a hard time discerning those elusive notes without a little guidance.

    Although this class won’t make you an oenophile overnight, it will help you identify some key categories in flavor, understand what role seasoning plays in the cooking process, and learn how to add texture to enhance the experience. The goal is help you develop a habit of tasting as you go – and to use that to make cooking a fun and creative process.

    Goals:

    Students will learn about the following through discussion, demonstration, and hands-on cooking:

    • Explore the difference between taste and flavor

    • The role of salt and acid

    • How to navigate and use a flavor wheel

    • Experiment with tasting

    • Discuss the importance of texture on the overall tasting experience

    Foundation Series Overview:

    This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.


    Details:

    • Registration closes Thursday, Feb. 16.
    • A $20 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructor

    Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Sunday, February 19, 2023
    • 2:00 PM - 5:00 PM
    • BARN Kitchen Arts, Class Code KI021923GS
    • 0
    Join waitlist

    This event is for ages 21+

    Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, two traditional fillings, and a sauce for it all.

    About this Class

    Ravioli – tasty pasta pillows filled with goodness - is a delicious dish to enjoy among family and friends. Join Giovanni in making this classic Northern Italian fare – rolling the pasta fresca into thin sheets and creating the ravioli, and making two fillings – ravioli di ricotta e spinaci (ricotta cheese and spinach), and ravioli di zucca (squash) tossed in a brown-butter-and-sage sauce. We’ll top it with grated Parmigiano Reggiano and share a glass of wine as we taste our creations.

    It will be a fun and lively afternoon. Bring a friend! Buon appetito!


    Details

    • A $30 materials fee is included in the cost of the class.
    • This class is for people 21 years old and older.
    • Registration closes Friday, Jan. 20.
    • While ravioli can be filled in a variety of ways, this class will offer vegetarian ravioli.

    Project

    You will learn how to make fresh pasta for homemade ravioli, as well as traditional fillings.

    The class will sit down and enjoy what’s been made and take home any extra to share with family and friends.

    You will take any extra ravioli home.

    Materials

    All needed materials will be provided.

    Class Policies

    Instructor

    Giovanni Strohmenger’s passion for cooking started in his family kitchen in Milano, helping his mom and dad along with his many siblings. Giovanni’s love for traveling has taken him around the globe where he broadened his culinary experience. He has enjoyed cooking professionally in a wide range of settings, including owning his own restaurant on the seaside in the south of France, managing a kitchen at a luxury resort in Switzerland, and being a personal chef in San Francisco. For Giovanni, cooking is a creative outlet and a way to connect with others.

    • Thursday, February 23, 2023
    • 6:30 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI022123PT
    • 5
    Register

    This event is for ages 21+

    Explore the world of white and red wines whether you are on a date or flying solo. No wine knowledge needed!

    About this Class

    Don’t think you can taste the difference between Cabernet and cow's milk? This series of classes can help you explore the world of both white and red wine, old world and new. Hosted by wine insider Phil Toohey, each class involves evaluating six wines wrapped in paper bags in a blind tasting. Try to find your most, and least, favorite. This can be a fun night with your date or as a single.

    With his 45 years’ experience in the wine industry, Phil can facilitate a beginner-level journey into how to easily describe wine, know the difference in old and new world wines, and how to feel confident the next time you're tasting with your “cork-dork” friends.

    Explore all the classes in the series:

    Jan. 26: Life is a Cabernet - Taste a variety of old- and new-world cabernets and come out of the class singing.

    Feb. 23Rhone Rangers - This is a shoot out between old and new. Taste grenache, mourvèdre, and syrah wines.

    March 23: Papa Pinots - Explore the wines of Oregon and France as we challenge ourselves with a trip to both Burgundy, France, and the Oregon coast. Included are some of the most famous properties in both regions. Let's find the best among both.

    Details

    • This class is for ages 21 years old and older.
    • Registration closes Feb. 21.
    • A $35 materials fee is included in the cost of the class.

    Project

    Increase your wine knowledge through blind tastes of six wines in each session.

    Class Policies

    Instructor

    Phil Toohey joined the wine industry in 1975 in the buying office at Macy’s Union Square in San Francisco. He went on to take a position on the national sales team at Sebastiani Vineyards in Sonoma, Calif. He has since managed wineries and developed two of his own wine brands in Napa Valley, Calif. Toohey is a member of the Society of Wine Educators and taught wine classes and tasting for Total Wines in Silverdale. He lives on Bainbridge Island with his wife, Necie.

    • Saturday, March 04, 2023
    • 1:00 PM - 3:00 PM
    • BARN Kitchen Arts, Class Code KI030423CW
    • 6
    Register


    Eggs are a wonderful, nutrient-dense package of goodness and you can explore many of the traits that make them so darn amazing in this class.

    Learn some common culinary uses and dive into key concepts in egg cookery. These skills will be applied to four common cooking methods. Expect to do a fair amount of tasting and experimenting! And all that egg flipping might get a bit messy - be prepared. 

    Goals:

    Students learn about the following through discussion, demonstration and hands- on cooking:

    • Egg specifications and what impact this has on the cooking method

    • Anatomy of an egg and what makes them so cool

    • Various cooking methods and how they differ

    • Cooking tips and tricks 

    • How to evaluate for success

    Foundation Series Overview:

    This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.


    Details:

    • Registration closes Thursday, March 2.
    • A $20 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructor

    Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Wednesday, March 08, 2023
    • 6:00 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI030823JW
    • 6
    Register

    If you're interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to start.

    This training is for dishwashers and volunteer kitchen assistants during our classes. Volunteering in classes is a great way to learn new skills and 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 could really use your help? Click here to see the Kitchen Arts volunteer opportunities calendar.

    Contact: Marcela Sandoval
    marcela.sandoval@bainbridgebarn.org

    Details:

    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.




    • Friday, March 10, 2023
    • 6:00 PM - 9:00 PM
    • BARN 8890 Three Tree Lane NE, Bainbridge Island, WA
    • 55
    Register
    • Sunday, March 12, 2023
    • 11:00 AM - 1:30 PM
    • BARN Kitchen Arts, Class Code KI031223MS
    • 12
    Register

    Join BARN Kitchen Arts volunteers as we review some of our favorite cookbooks of 2023. 

    About this Class

    We will team up, work through a few recipes, and spend time tasting something new. Buy your book, share your thoughts, or just come ready to cook.  Join us on the second Sundays of the month for sharing and cooking with BARN's Kitchen Arts community.

    March selection: "Everyone’s Table" by Gregory Gourdet

    This James Beard-award-winning cookbook is a tribute to Gourdet’s commitment to eating healthy. In this vegetable forward cookbook, Gourdet's dishes are inspired by his deep affection for global ingredients, his Haitian upbringing and French culinary education, and his deep affection for the cuisines of Asia and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook with more than 200 mouth-watering recipes.

    We will make and taste these recipes:

    • Haitian Meatloaf
    • Pan Roasted Plantains
    • Akra (Taro Fritters)
    • Collards & Cabbage Salad
    • Coconut Lemonade

    Details

    • A $20 materials fee is included in the cost of the class.
    • Wear closed-toe shoes to class.

    Materials

    All needed materials will be provided.

    Class Policies

    Instructor

    Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020 and 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 Washington, D.C., 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. Her life experiences are reflected in her cooking.

    • Saturday, March 18, 2023
    • 1:00 PM - 3:00 PM
    • BARN Kitchen Arts, Class Code KI031823CW
    • 3
    Register

    Odds are, if you’ve had a sandwich, salad or a tasty sauce, you’ve encountered an emulsification. Learn all about these wily suspensions and figure out what it takes to successfully make them work over and over again.  

    If you want to emulsify something, you  need to get two immiscible liquids to form a suspension – something that’s both fairly easy and incredibly hard depending on the liquids involved. Be prepared, in this class, stuff will be broken and then you learn how to fix it. It might not take all the king’s men and all the king’s horses, but it will certainly require quite a few eggs. 

    A lot of tasting happens throughout the class – be prepared to try a variety of interesting sauces, vinaigrettes, and aiolis and walk away with the confidence (and recipes) you need to recreate these things and make your own. 

    Goals

    Students will learn about the following through discussion, demonstration, and hands-on cooking:

    • Learn what an emulsification is and understand the difference between a stable one and an unstable one.

    • Explore examples of common emulsifications

    • Discuss some molecular gastronomy tricks of the trade

    • Emulsify things!

    • Break things!

    • Fix things!

    • Taste things!

    Foundation Series Overview

    This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.


    Details:

    • Registration closes Thursday, March 16.
    • A $30 materials fee is included in the cost of the class.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.
    • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

    Instructor

    Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today. 

    Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors. 

    In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.

    • Sunday, March 19, 2023
    • 3:00 PM - 6:30 PM
    • BARN Kitchen Arts, Class Code KI031923GS
    • 0
    Join waitlist

    For ages 21+

    Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, a vegetarian filling, and sauce!

    About this Class

    Ravioli – tasty pasta pillows filled with goodness - is a delicious dish to enjoy among family and friends. Join Giovanni in making this classic Northern Italian fare – rolling the pasta fresca into thin sheets to create the ravioli, and making a filling – ravioli di "carne" (using a plant-based vegetarian meat) with tomato sauce. We’ll top it with grated Parmigiano-Reggiano and share a glass of wine as we taste our creations.

    It will be a fun and lively afternoon. Bring a friend! Buon appetito!

    Details

    • A $30 materials fee is included in the cost of the class.
    • This class is for people 21 years old and older.
    • Registration closes March 17.
    • While ravioli can be filled in a variety of ways, this class offers vegetarian ravioli.

    Project

    You will learn how to make fresh pasta for homemade ravioli, as well as traditional fillings.

    The class will sit down and enjoy what’s been made and take home any extra to share with family and friends.

    Class Policies

    Instructor

    Giovanni Strohmenger’s passion for cooking started in his family kitchen in Milano, helping his mom and dad along with his many siblings. Giovanni’s love for traveling has taken him around the globe where he broadened his culinary experience. He has enjoyed cooking professionally in a wide range of settings, including owning his own restaurant on the seaside in the south of France, managing a kitchen at a luxury resort in Switzerland, and being a personal chef in San Francisco. For Giovanni, cooking is a creative outlet and a way to connect with others.

    • Thursday, March 23, 2023
    • 6:30 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI032123PT
    • 8
    Register

    This event is for ages 21+

    Explore the world of white and red wines whether you are on a date or flying solo. No wine knowledge needed!

    About this Class

    Don’t think you can taste the difference between Cabernet and cow's milk? This series of classes can help you explore the world of both white and red wine, old world and new. Hosted by wine insider Phil Toohey, each class involves evaluating six wines wrapped in paper bags in a blind tasting. Try to find your most, and least, favorite. This can be a fun night with your date or as a single.

    With his 45 years’ experience in the wine industry, Phil can facilitate a beginner-level journey into how to easily describe wine, know the difference in old and new world wines, and how to feel confident the next time you're tasting with your “cork-dork” friends.

    The classes in this series:

    Jan. 26: Life is a Cabernet - Taste a variety of old- and new-world cabernets and come out of the class singing.

    Feb. 23Rhone Rangers - This is a shoot out between old and new. Taste grenache, mourvèdre, and syrah wines.

    March 23: Papa Pinots - Explore the wines of Oregon and France as we challenge ourselves with a trip to both Burgundy, France, and the Oregon coast. Included are some of the most famous properties in both regions. Let's find the best among both.

    Details

    • This class is for ages 21 years old and older.
    • Registration closes March 21.
    • A $35 materials fee is included in the cost of the class.

    Project

    Increase your wine knowledge through blind tastes of six wines in each session.

    Class Policies

    Instructor

    Phil Toohey joined the wine industry in 1975 in the buying office at Macy’s Union Square in San Francisco. He went on to take a position on the national sales team at Sebastiani Vineyards in Sonoma, Calif. He has since managed wineries and developed two of his own wine brands in Napa Valley, Calif. Toohey is a member of the Society of Wine Educators and taught wine classes and tasting for Total Wines in Silverdale. He lives on Bainbridge Island with his wife, Necie.

    • Saturday, April 01, 2023
    • 1:00 PM - 5:00 PM

    contact: Marcela

    • Saturday, April 08, 2023
    • 3:00 PM - 6:30 PM
    • BARN Kitchen Arts, Class Code KI040823GS
    • 3
    Register

    Make classic Italian ravioli with Giovanni Strohmenger – pasta fresca, a vegetarian filling, and sauce!

    About this Class

    Ravioli – tasty pasta pillows filled with goodness - is a delicious dish to enjoy among family and friends. Join Giovanni in making this classic Northern Italian fare – rolling the pasta fresca into thin sheets to create the ravioli, and making a filling – ravioli di "carne" (using a plant-based vegetarian meat) with tomato sauce. We’ll top it with grated Parmigiano-Reggiano.

    It will be a fun and lively afternoon. Bring a friend! Buon appetito!

    Details

    • A $25 materials fee is included in the cost of the class.
    • Registration closes April 6.
    • While ravioli can be filled in a variety of ways, this class offers vegetarian ravioli.
    • Wear closed-toes shoes to class.

    Project

    You will learn how to make fresh pasta for homemade ravioli, as well as traditional fillings.

    The class will sit down and enjoy what’s been made.

    Class Policies

    Instructor

    Giovanni Strohmenger’s passion for cooking started in his family kitchen in Milano, helping his mom and dad along with his many siblings. Giovanni’s love for traveling has taken him around the globe where he broadened his culinary experience. He has enjoyed cooking professionally in a wide range of settings, including owning his own restaurant on the seaside in the south of France, managing a kitchen at a luxury resort in Switzerland, and being a personal chef in San Francisco. For Giovanni, cooking is a creative outlet and a way to connect with others.

    • Monday, April 10, 2023
    • Monday, April 24, 2023
    • 3 sessions
    • BARN Kitchen Arts Studio, Class Code KI041023EP
    • 8
    Register

    Learn how to safely handle and cook eggs several different ways.

    About this Class

    For egg lovers, and the egg curious, this course will provide opportunities to find confidence and satisfy curiosity when it comes to the fundamentals of chicken eggs. Through hands-on practice, learn the sensitive art of egg handling techniques, such as pan frying, scrambling, poaching, and emulsification. Using traditional recipes, and ingredients from international traditions, students will create their own mayonnaise-based sandwich spreads from scratch.

    Then we'll have an egg sandwich party to close out the course! Each class will include focused time to look at, taste, and feel the results of the day’s work to develop our language and capacity for gastronomic articulation.

    Details

    • Experience level: Beginner-level culinary skills
    • For youth ages 12-18. 
    • Registration closes April 5.
    • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to this email.
    • Complete and return this minor permission form.
    • Students must wear closed-toe shoes to class.

    Project

    Week 1: Introduction to stove-top egg preparation

    Week 2: Scratch mayo and beyond!

    Week 3: Building egg sandwiches

    Materials

    • Bring a plastic container to take food home
    • Students may need to provide some of their own ingredients for their final egg sandwich

    Class Policies

    Instructor


    Chef Erik Peterson still loves making and eating the egg sandwiches he and his cousin created together at the age of 10. A touch of run in the yolk, horseradish and mayo spread, a thick slice of tomato, and a thin slice of cheddar on toasted sourdough or English muffins = delicious! Since then, Erik has had careers in the visual and culinary arts, which has taken him to studios, kitchens, museums, and restaurants across the country and globe. Today, he is happily operating his personal chef business Island Larder (www.islandlarder.net) on Bainbridge Island.
    • Wednesday, April 12, 2023
    • 6:00 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI041223JW
    • 6
    Register

    If you're interested in becoming a volunteer or a paid dishwasher for our scheduled classes, this is the place to start.

    This training is for dishwashers and volunteer kitchen assistants during our classes. Volunteering in classes is a great way to learn new skills and 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 could really use your help? Click here to see the Kitchen Arts volunteer opportunities calendar.

    Contact: Marcela Sandoval
    marcela.sandoval@bainbridgebarn.org

    Details:

    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Please click here for BARN's current COVID-19 health & safety protocols.




    • Friday, April 14, 2023
    • 6:00 PM - 9:00 PM
    • BARN 8890 Three Tree Lane NE, Bainbridge Island, WA
    • 57
    Register

    Teens (7th-12th grade), come on down to BARN for a free evening of art, friends, music, and creativity!  You're not going to want to miss it. We'll have pizza and snacks and you'll get to choose from activities like cooking, woodworking, sewing, jewelry making, metal working, and more - every month is a different lineup. Come with a friend or come on your own and meet new friends! 

    Teen Night is so popular that we're now requiring registration to ensure that there's enough food and activities for everyone!

    Details

    • This is free but please register to save a spot.
    • Fill out a minor permission form . 
    • Teen nights are for students 7th-12th grade.
    • Registration closes when the registration limit is reached. 
    • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email address.
    • All teens will be asked to sign in and confirm emergency contact information upon arrival. 
    • Some studio activities may require masks. 
    • Closed-toed shoes are required for all Teen Night activities.
    • View BARN’s current COVID-19 health and safety protocols.
    • For those who might need physical assistance, learn more about our Companion Program.
    • Questions: Contact Sarah Jones at BARN at 206-842-4475 x224 or email: sarahj@bainbridgebarn.org

    We're grateful to the City of Bainbridge Island for their financial support so we can offer this event for teens in our community!  

    • Sunday, April 16, 2023
    • 11:00 AM - 1:30 PM
    • BARN Kitchen Arts, Class Code KI041623MS
    • 12
    Register

    Join BARN Kitchen Arts volunteers as we review some of our favorite cookbooks of 2023. 

    About this Class

    We will team up, work through a few recipes, and spend time tasting something new. Buy your book, share your thoughts, or just come ready to cook. Join us on the second Sundays of the months for sharing and cooking with BARN's Kitchen Arts community.

    Our April book is "Why We Cook, Women on Food, Identity and Connection" by Lindsay Gardner.

    This is a gorgeous book filled with interviews, essays, and several special recipes. Each page is lovingly illustrated by the author. I sat down to leaf through it and read it cover-to-cover in one sitting. All recipes are gluten free.

    We will make and taste these dishes in a round-the-world experience:

    • Kahdi (An Indian soup made of chickpea flour)
    • Buttermilk and Butter Lettuce Salad
    • Bibingka (a Filipino skillet snack)
    • Chicken Yassa (Sengalese)
    • Citrus Almond Polenta Cake (Italian in origin)

    Details

    • A $20 materials fee is included in the cost of the class.
    • Wear closed-toe shoes to class.

    Materials

    All needed materials will be provided.

    Class Policies

    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.
    • Friday, May 12, 2023
    • 6:00 PM - 9:00 PM
    • BARN 8890 Three Tree Lane NE, Bainbridge Island, WA
    • 57
    Register

    Teens (7th-12th grade), come on down to BARN for a free evening of art, friends, music, and creativity!  You're not going to want to miss it. We'll have pizza and snacks and you'll get to choose from activities like cooking, woodworking, sewing, jewelry making, metal working, and more - every month is a different lineup. Come with a friend or come on your own and meet new friends! 

    Teen Night is so popular that we're now requiring registration to ensure that there's enough food and activities for everyone!

    Details

    • This is free but please register to save a spot.
    • Fill out a minor permission form . 
    • Teen nights are for students 7th-12th grade.
    • Registration closes when the registration limit is reached. 
    • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email address.
    • All teens will be asked to sign in and confirm emergency contact information upon arrival. 
    • Some studio activities may require masks. 
    • Closed-toed shoes are required for all Teen Night activities.
    • View BARN’s current COVID-19 health and safety protocols.
    • For those who might need physical assistance, learn more about our Companion Program.
    • Questions: Contact Sarah Jones at BARN at 206-842-4475 x224 or email: sarahj@bainbridgebarn.org

    We're grateful to the City of Bainbridge Island for their financial support so we can offer this event for teens in our community!  

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