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Start 2020 with healthy simple plant based meals. This class will focus on prepping, planning and staying on track to add more plant based options into your routine. Plant based Chef Nancy Travis will demonstrate some easy ideas to turn a batch of beans, grains and veggies into different and simple meal options for multiple meals during the week. She will also share some simple ideas for using some semi prepared items from the store into very quick meal ideas.
An easy veggie burger and veggie shepard’s pie will be demonstrated and sampled. Everyone will leave with recipes and ideas to create simple plant based meals you and your family will enjoy. All food sampled in class will be vegan.
Instructor Bio:
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.
This month we will make a ginger cookie recipe which requires the use of many of the Kitchen's appliances, both small and large.
Prerequisites:
This class will become a prerequisite for Open Studio Participation.
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.
Instructor Bios:
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 need to make a trip to France to learn to make these tasty sweet treats. Once you make these simple but finicky treats, you will never buy them again. These traditional sandwich cookies date back to the 16th century and remain as popular as ever.
In this class, we will learn a few pastry techniques, including: folding ingredients, piping perfect rounds and food coloring for the brightest treat. Participants will also make a chocolate ganache filling and will take home more than a dozen macarons.
Please bring:
Details:
Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteer 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.
Photo credit: Pexels.com
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
Feed Your Family Sunday Meal Prep
February Menu
Using seasonal ingredients and menus, BARN Kitchen Arts Meal Prep classes are a mix of demonstration and production. The Feed Your Family Sunday Meal Prep Program will teach how to better prepare food in advance for a busy lifestyle, while also providing your family with a couple of days worth of meals for that week.
A single class registration is intended for 1-2 family members that will share the 3 meals you take home. You will attend and work with other class attendees creating a mix of 3 take home meals. Each class registrant will go home with 3 meals that feed 3-4 people each for a total of 9-12 servings. Recipes, storage, and serving instructions will be included with each meal.
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
Join us for our monthly (held every third Tuesday) Cookie Club Make and Take! We'll have the ingredients set up in the kitchen and we'll all learn together.
This year, we plan to work through the New York Times best cookie recipes. Our monthly Cookie Clubs are a time to gather community and learn a new recipe.
Recipes we will learn:
DETAILS:
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.
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.
Registration Details:
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.
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 MeuniéreSalad 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.
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
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 membership@bainbridgebarn.org for an application which will be available TBD.
