Kitchen Arts Classes

    • Saturday, October 01, 2022
    • 4:30 PM - 7:30 PM
    • BARN's Kitchen Studio, Class Code KI100122NT
    • 0
    Join waitlist

    Japanese dinner photo courtesy Nancy TravisInspired by Shojin Ryori, a traditional meal style of Japanese Buddhist monks, we will create a multi-course meal putting a modern spin on this traditionally plant-based classic style which dates back to the 13th century.

    Our meal will follow the model of Ichiju Sansei – which is a soup, three dishes, pickle and rice. Our seasonal meal will include a dessert as well. 

    Recipes will be determined by what is available the day of the class but may include eggplant unagi, spinach gomae, braised kabocha squash, miso soup and or tofu katsu. We will work in teams to create all the recipes and then will sit down together and enjoy the wonderful meal we created together.

    You will leave class with an understanding of all the recipes that were created as well as a basic understanding of plating and presentation.

    Details:

    • Registration will close on September 30th.
    • There is a $30 materials fee added to 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:

    Nancy Travis. As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. Her passion is to help people transition to a plant based diet, on their terms, making  it sustainable for their lifestyle. 
    Nancy  brings more than 30 years of experience cooking plant-based and vegan.  She is a certified vegan lifestyle coach and educator, as well as having  a certificate in plant based nutrition. Nancy has formal culinary training in macrobiotics, and plant based cooking and recently completed a vegan chef challenge.  She has taught cooking at the BARN for the last four years. Nancy can be reached through her website Sukhikitchen.com



    • Monday, October 03, 2022
    • Monday, October 17, 2022
    • 3 sessions
    • BARN Kitchen Arts Studio, Class Code KI1003222MS
    • 2
    Registration is closed

    If you want to expand your culinary and barbeque skills, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen and on the grill.  Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods, as well as language and culture from Mexico. Each session will allow students to grow and develop skills to be used again. We will make our own tortillas, pickles and salsas as well. Vegetarian option available upon request.

    Week 1 ~ Breakfast Tacos 

    Week 2 ~ Enchiladas Verdes

    Week 3 ~ Pollo Asado

    Details:

    • This class is for students ages 12-18. Registration will close on 
    • There is a $40 materials fee included in the price of the class. 
    • When you register your youth, please 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.
    • Please complete and return this minor permission form.
    • Please click here for BARN's current COVID-19 health & safety protocols
    • Please have students bring a plastic container to bring food home in.
    • 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 
    • We are grateful to the City of Bainbridge Island for a cultural funding grant that enables us to reduce the costs of Maker Monday classes for families.

    Instructor Bio:

    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.


    • Friday, October 07, 2022
    • 6:00 PM - 7:30 PM
    • BARN Kitchen Arts, Class Code KI100722MS
    • 0
    Join waitlist

    Join chef and BARN instructor Marcela Sandoval in this knife skills class. Marcela will guide you through setting a strong foundation for learning new and more complicated knife cuts. Participants are welcome to bring their own knife or use one of the BARN’s chef's knives.

    We will review knife care and the different types of kitchen knives available. To start you’ll get to “know your knife”, master your grip for cutting, and know 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.   

    Ages 12-99--Participants 14 and under will require an adult to be present in the house.


    Registration Details:

    • Registration will close on Friday, September 30th at 7:30 pm.
    • Please bring: An apron and if you would like, your favorite kitchen knife (chef’s knives will be available for use by attendees as well)
    • Tuition assistance is available. Click here for more information.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class. Hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in. 

    Instructor Bio:

    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 in 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.

    • Saturday, October 08, 2022
    • 3:00 PM - 6:00 PM
    • BARN's Kitchen Studio, Class Code KI100822PH
    • 0
    Join waitlist

    Photo courtesy Pranee Halvorsen
    Take home the secrets of Thai cooking with Pranee’s insights from her childhood cooking alongside her mom, grandma, and three aunts. She will reveal the harmony and balance of Thai's basic flavors - sweet, sour, salty, and spicy - and how they  are used in everyday cooking. The class will also introduce you to how to prepare and use Thai herbs like lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken your taste buds and expand your Thai menu collection. 

    The class will teach you how to  create these favorite Thai dishes:
    Photo Courtesy Pranee Halvorsen

    • Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Lime Leaf)

    • Phad Thai (Phad Thai Noodles Stir–fry with Prawns)

    • Chu Chi Curry (Salmon in Red Curry Sauce with Shredded Lime Leaf)

    • Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang (Sticky Rice & Mango)

    We invite you to stay and enjoy this amazing meal together or you can take this dinner to enjoy at home.  

    Details:

    • Registration will close on October 7th.
    • There is a $20 materials fee added to 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 Bio:  

    Photo courtesy Pranee HalvorsenPranee Halvorsen. Chef Pranee was born and raised in Phuket, Thailand. She is the founder of I Love Thai Cooking and the owner of Thai Cooking School in Seattle, a member of the International Association of Culinary Professionals (IACP), a caterer, tour guide and cooking instructor whose Thai cooking classes are popular in the Northwest. She has extensive knowledge of Thai Cuisine, Culture and History and shares her knowledge in her expert food blog:  Pranee’s Thai Kitchen. She is a culinary educator and a featured guest chef at PCC Cooks, Bayview School of Cooking and the Milk Street Online Cooking School. I hope you can join her cooking classes soon. You can find her webiste at I Love Thai Cooking, her blog Pranee’s Thai Kitchen and her Instagram I Love Thai Cooking.


    • Sunday, October 09, 2022
    • 2:00 PM - 5:30 PM
    • BARN Kitchen Arts, Class Code KI100922JJ
    • 0
    Join waitlist


    Join Chef JJ Johnson of Bainbridge Island-based Wanderlust NW Catering Company for a hands-on class learning how to create seasonal Pumpkin Gnocchi with Lemon-Sage Brown Butter Sauce, Sauteed Chanterelle Mushrooms & Parmigiano-Reggiano Cheese Tuiles.

    You will prep and cook all of the elements then enjoy the results for dinner that night with the class!

    Details:

    • Registration will close on Saturday, October 8th.
    • There is a $25 materials fee added to the cost of the class.
    • No substitutions - meal is vegetarian but does contain gluten, dairy & egg.
    • 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 Bio:

    ‘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 few years creating local 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 and catering for dinner parties & special events, as Wanderlust NW Catering Co. (Voted Best Caterer on Bainbridge Island 2020 & 2021!).When not creating delicious meals for his clients, Chef JJ enjoys exploring the PNW with his life partner Jamie & their "poi dog" Mahina.

    • Tuesday, October 11, 2022
    • 5:00 PM - 7:00 PM
    • BARN Kitchen Arts, Class Code KI101122DF
    • 0
    Join waitlist


    pickled cabbage in clamp lid jar Photo Courtesy Unsplash The Matter of FoodTurn the autumn harvest into delicious, healthy food for winter and beyond. 
    Join us for a class on natural fermentation.  Instructors will demonstrate successful, safe practices for making your own naturally lacto-fermented sauerkraut and pickles.

    This class is presented in partnership with the Bainbridge Prepares Food Resilience team, the Bainbridge Branch of the Kitsap Regional Library, and the Veg Club.

    Details:

    • Free class. Space is limited. 
    • 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 Bios:
    Shannon Hayes served as the 4-H Program Manager for WSU Kitsap County Extension, is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU, holds commercial food processing certifications and is passionate about all things food preservation
    .

    Diane Fish is a Resource Planner with the Kitsap Conservation District. Diane is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU and holds commercial food processing certifications for the Farm to Freezer Project at the Kitsap Conservation District.  

    • Thursday, October 13, 2022
    • 4:00 PM - 7:00 PM
    • BARN Kitchen Arts, Class Code KI101222KM
    • 0
    Join waitlist
    This event is for ages 21+

    Banish pie dough angst! You will come away with a foundation for making a unique pie dough made with dark beer! that you can apply across countless creations, savory to sweet. We will make a seasonal dinner and eat together. On the menu: a Leek, Fennel and Mushroom Galette; a Swiss Chard and Cheese Galette; a fall salad of greens, with roasted butternut squash and blue cheese; and an autumnal rustic apple-pear tart to finish. Whether you are a pie crust aficionado or maybe you’ve always wanted to learn to make pie dough, this is a perfect class to expand your horizons, to share the wonderful tastes, and enjoy a glass of wine together....


    Banish pie dough angst! You will come away with a foundation for making a unique pie dough made with dark beer! that you can apply across countless creations, savory to sweet. We will make a seasonal dinner and eat together. On the menu: a Leek, Fennel and Mushroom Galette; a Swiss Chard and Cheese Galette; a fall salad of greens, with roasted butternut squash and blue cheese; and an autumnal rustic apple-pear tart to finish. Whether you are a pie crust aficionado or maybe you’ve always wanted to learn to make pie dough, this is a perfect class to expand your horizons, to share the wonderful tastes, and enjoy a glass of wine together....

    Details:

    • Registration will close on Sunday, October 9th.
    • There is a $30 materials fee added to 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 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.


    • Saturday, October 15, 2022
    • 5:00 PM - 8:00 PM
    • BARN's Kitchen Studio, Class Code KI101522MS
    • 7
    Register

    Chlies en Nogada photo courtesy pexels-morena-vw-5282656Chiles en Nogada showcase the colors of the Mexican flag and are considered by many to be the national dish of Mexico. Created in 1821 by nuns to honor Mexico’s independence from Spain, this dish features the best of Autumn's harvest.

    Join Chef Marcela in working through this complex recipe which will be enjoyed afterwards. Participants will be introduced to many ingredients and a variety of cooking methods.

    Prerequisites: love of cooking and strong flavors

    Details:

    • Registration will close on October 14th .
    • There is a $30 materials fee added to 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:

    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.



    • Saturday, October 22, 2022
    • 5:00 PM - 8:00 PM
    • BARN's Kitchen Studio, Class Code KI102222MS
    • 6
    Register

    Chlies en Nogada photo courtesy pexels-morena-vw-5282656Chiles en Nogada showcase the colors of the Mexican flag and are considered by many to be the national dish of Mexico. Created in 1821 by nuns to honor Mexico’s independence from Spain, this dish features the best of Autumn's harvest.

    Join Chef Marcela in working through this complex recipe which will be enjoyed afterwards. Participants will be introduced to many ingredients and a variety of cooking methods.

    Prerequisites: love of cooking and strong flavors

    We are also offering this class on October 15th.

    Details:

    • Registration will close on October 21st .
    • There is a $30 materials fee added to 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:

    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.



    • Wednesday, October 26, 2022
    • 6:00 PM - 8:00 PM
    • BARN Kitchen Arts, Class Code KI102622JW
    • 7
    Register

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

    This training is for dishwashers and volunteer kitchen assistants during our classes. Volunteering in classes is a great way to learn new skills and new 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 we really need your help with? 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.




    • Saturday, November 19, 2022
    • 10:00 AM - 3:00 PM
    • BARN-Wide event - No classes scheduled
    Buy direct from the maker at this annual celebration of the creativity that happens at BARN. From jewelry to wood arts, basketry to weaving, you’ll find an unmatched selection of original hand-crafted items.

    Kick off the holidays in homegrown style. Join us for a day of shopping, food, and community!

    Park: At BARN, or the adjacent Christmas tree lot. Parking also available at the First Baptist Church on North Madison, with a free Sweet Deal Mobile shuttle.

    • Thursday, November 24, 2022
    • 12:00 AM - 11:30 PM

    This is a BARN holiday. Doors will be locked to the public, members, and non-members.


    • Sunday, December 11, 2022
    • 10:00 AM - 2:00 PM
    • BARN's Kitchen Studio, Class Code KI121122MS
    • 7
    Register


    Let’s deck the halls with some holiday cookie cheer.  Join us in our professional kitchen to whip up your favorite holiday cookies with other BARN members. Bring a friend or work alone.  Bring your key ingredients, we will provide the sugar,  flour, baking powder/soda and whatever other spices available in our pantry while you use our commercial ovens, mixers, roling pins, measuring utensils and large baking trays. At the end of the session, we invite you to share your cookies with others and create a smorgasbord of holiday cheer.  

    Folks will bring home loads of cookies to share with family and friends while having an enjoyably delicious time.

    Details:

      • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
      • Ages 14 and up are welcome. 
      • 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:

      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.



      • Sunday, December 25, 2022
      • 12:00 AM - 11:30 PM

      This is a BARN holiday. Doors will be locked to the public, members, and non-members.


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