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It's time to fire up the grill! Summer is here! In this basics class, you'll cover Hardwood Charcoal, Gas grill, and cast iron grilling/searing inside. Learn, play, and then dine with us on a meal that you cooked.
Learn how to cook the perfect steak. Learn a method that you can take home or anywhere. Learn how to Grill and Chill.
Grill inside? Yes you can, with amazing results.
We will grill Steak, Zucchini, and jerk chicken.
Learn about Alternative Pestos in this week's Test Kitchen event.
Test Kitchen is a member-only series of cooking demonstrations — and tastings. It's free but please register so we know how many to plan for.
Come join us as we explore different techniques for making ice cream and pair these interesting flavors with fresh and cooked toppings. We'll learn about infusing with herbs, make a non-dairy sorbet, and master the mystery of that perfect chocolate ribbon that you want to run through your favorite flavor. - just to name a few. Participants will indulge in many tastes and create a few wonderful things to take home to share in this fun, treat of a class.
Materials fee: there is a $10/per person materials fee for this class. Please bring a check or cash to the class.
Have you ever wondered by a recipe calls for chopped or sliced onions? What is the difference? Why and when do you grate an ingredient, rather than mince? This foundation class will show and explain the difference and the 'why' behind the instructions in a recipe. You'll go home feeling more confident, ready to experiment in your own kitchen.
Creative cooking is a fresh look into the kitchen. This is a private event.
Our monthly community meetings are free and open to all. Come at 7 pm to participate in a mini demo and a tasting. These evenings are a great opportunity to bring in a new friend to BARN.
We meet every 2nd Thursday of the month
All are welcome -- bring a friend, come with your curiosity and appetite!
If you have questions, please contact Anne Willhoit (email@example.com).
Member only Jam.
This is a community Jam Session for Members only. Bring 3 pounds of blackberries and 18 four-ounce jars with lids and screwtops
Materials fee: $10/per person. Please bring a check or cash to the class.
Build a cypress wood pie box with punched metal top, make a pie to fill it, and carry them both home. And in the process, gain experience on tools in three BARN studios: Woodworking, Metal Arts and Kitchen Arts.
In this two-evening class, you will use a table saw, chop saw and other tools to build the basic box, which will have a pull-out shelf to hold the pie. In the sheet metal shop, you will create a decorative punched-metal top, which will allow steam to escape as your pie cools. You have a choice of copper or tin. And, in BARN's commercial kitchen, you will bake a seasonal crusted fruit pie from scratch to carry home and enjoy on a summer evening.
Instructors: Carol Fiedler Kawaguchi will guide the woodworking phase, Jack Archer the sheet metal work, and Kate McDill, the baking component. Carol is a professional furniture restorer. Jack is the retired owner of a sheet metal business and heads BARN's sheet metal programs. Kate is a member of BARN's Kitchen Arts group, and baking is her passion.
Learn how to harvest oysters from Betsy Peabody of Puget Sound Restoration Fund. You will harvest the oysters and afterwards we will meet back at BARN Kitchen at 10:30 am for Oysters Rockefeller and Oyster Poboy lunch.
Material Fee: $20.00
Location: Meet at 7 a.m. at 8542 NE Gordon Drive. Please park opposite the driveway along the right shoulder of the road
Second Location: After the harvest at about 10:30 meet at BARN- 8890 Three Tree Lane NE, Bainbridge Island
What to bring: boots, gloves, cooler, hydration, quart size container (like a large yogurt container)
Instructor: Betsy Peabody is founder and executive director of Puget Sound Restoration Fund (PSRF). She is also President of the Pacific Shellfish Institute and an active player in the Washington Shellfish Initiative. Betsy served on the Washington State Blue Ribbon Panel on Ocean Acidification in 2012 and is currently working with Washington's Marine Resources Advisory Council to further investigate OA mitigation and outreach strategies. Before founding PSRF in 1997, Betsy worked for the Puget Sound Water Quality Authority, the Seattle Aquarium and local nonprofits. She also served as Vice Chair of the Bainbridge Island Harbor Commission 1997-2002. Betsy has a B.A. in English from Stanford University and a decided interest in all things marine.
Contact Information: Kell Killian at firstname.lastname@example.org
Clafoutis...What is it and where can i get some? Karen Chaussabel will lead the discussion and how to make and will talk about her French upbringing and how to make the incredible Clafoutis
Let's talk coffee with David Adler of FSTOP cafe. David is an accomplished coffee roaster that wears many hats in the coffee world. David will bring us up to date on the latest coffee trends
It will also be an intro to coffee of sorts: a little about coffees of the world - regional differences, flavor profiles, green been processing methods - those that make a difference in the cup profile, background on roasting and roast degrees and styles, brewing methods - pour over, drip machines, vacuum pot (syphon), French press, Aeropress. Water, beans, grinders…
Get ready to cup some coffees
Tara Whitsitt comes to town in her Rolling Fermentation Lab. This is a partnership between Eagle Harbor Books and BARN.
Fermentation on Wheels is a grassroots project that brings fermentation education to communities of all ages and backgrounds and inspires with a school bus that has been converted into a fermentation lab, library, and workshop space. The project’s founder, Tara Whitsitt, organizes events nationwide to bridge communities and restore a genuine fascination in local, traditionally-preserved foods.
This is a free event but please register
Tara will bring her fermentation bus to BARN on September 19th from 5pm to 7pm