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The Holidays are upon us! Let’s make some treats for yourself and some to give.
Week 1 ~ Edible Advent Calendar: We will decorate sugar cookies with modeling chocolate and paint them with food color. You will have 24 numbered cookies to nestle into a gift box, for the perfect Holiday countdown.
Week 2 ~ Chocolate Bombs: Let’s make 2” chocolate balls and fill them with hot chocolate mix and mini marshmallows. All you need is a cup of hot milk for the perfect wintry drink.
Week 3 ~ Stained Glass Gingerbread Cookies: Do you like to decorate your holiday home with a gingerbread house? How about a cookie with a stained glass center, or cutouts? We will also add a little hole on the top of the cookie so you can add a ribbon and hang it up.
Important Details:
Instructor Bio:
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!
https://www.crumbs-cakery.com/
Make a charcuterie board or a cutting board shaped like a pig, a leaf or whatever catches your imagination.
This class is designed to introduce beginners to the joys of working with wood, although experienced woodworkers are also welcome. You will learn to use a band saw and various sanding tools, plus perhaps a drill press and a scroll saw, depending on the design you choose.
You will cut your design from a single board, not glued-together strips of wood. Strip-style cutting boards stay flatter and therefore are better for heavy-duty food preparation. But the boards made in this class are simpler and quicker to make.
Your board will make a marvelous gift — if you don't decide to keep it for your own kitchen for serving cheese, bread, or a charcuterie array.
Tip: You might also want to sign up for a Kitchen Arts class, Get on Board with Charcuterie, on Dec. 12. Learn how to create a meal for two (or appetizers for four) on the board you make in this class.
Details:
“Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log.
It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms, sugar leaves and sugar winterberries. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.
Participants will learn how to bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp French meringue.
Please bring an airtight container to take your Yule Log home in.
**This class is for participants age 21+
An easy and simple approach to French style bistro cooking focusing on uncomplicated and good food that will impress your family and friends.
This is a 'hands on' class where four classic French Bistro dishes are prepared, cooked, and eaten together at the chef’s table. Included in the evening will be simple wine pairings 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 Well’s 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 Moutarde Rabbit (or Chicken) in Mustard Sauce
Clafoutis Aux Poires Pear 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.
Please bring an apron, and reusable take home containers that hold around 2 -3 quarts of food. Attendees should wear closed toed shoes, hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in.
Prerequisites: 21 year and older only.
Instructor Bio: 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.
This class is for ages 21+
Add charcuterie to your kitchen wheel house in this hour and a half class at BARN. Led by Kimber Brown you’ll learn how to create a meal for two (or appetizers for 4) on a serving board of your choice that will not only look amazing but will dazzle those who you invite to devour it.
Featuring a Mediterranean theme, you’ll be making hummus from scratch, slicing and dicing veggies and cheeses, and layering all the ingredients, which include; salami, olives, naan, and dolmus into a beautiful, colorful gastronomical feast. When your creation is finished, you’ll step back and say, “Wow! I made that!”
We’ll supply the ingredients and a glass (or two) of vino – you come with a serving board such as a ceramic or glass plate or platter, a wood slab – like a cutting board, or metal tray. As for size, plan for something in the range of 6” to 11” across x 12” to 16” long or up to a 14” circle. If it’s larger, no problem. We’ll create in the space you provide. Also, bring two to three small bowls that will fit onto your board to hold dips and other food items, about 3 – 4 inches across.
Instructor: Kimber Brown Never one to back away from a fun kitchen experience, Kimber discovered the world of building food boards when a friend gifted her a board book and a food board for her birthday. Both items sat until this past summer when she cracked open the book and immediately scoured her larder for the starting ingredients of what became the first of many boards. From savory to sweet each board she creates has its own style and flavor but all are guaranteed to wow. Also, as a woodworker Brown looks forward to creating more boards for her collection to use for when she says, “I am bored – let’s make a board!”
Join us as we immerse ourselves in the beautiful and accessible world of unique tea blends. Learn about how to use delicious medicinal herbs to formulate teas for the season. This class will cover the ethnobotanical properties and preparation of select herbs and flowers used for herbal tea. You will leave with their own custom blended tea.
Chelsea Wills is a cook, artist, and mother. Recently she has been exploring food and migration, writing love letters, and mixing teas for her tea business Full Moon. Her teaching is based in long-term hands on experience. It aims to hold space for new possibility, presence, and resilience. She collaborates with social movements, community groups, and organizations on projects that are participatory, critical, and hopeful.
A Holiday Brunch does not need to be a stressful affair and this class will teach you how to make a beautiful Sour Cream Nutella Coffee Cake, a festive Hot Chocolate Mix and a Spiced Cranberry Simple Syrup to create a unique champagne cocktail! All of these items are very easy to make and can be given as gifts or set aside for a Holiday brunch of your own.
The Kitchen Studio would like to spread some holiday cheer! Feel free to bring one friend or family member (aged 14 or above) to join in on this fun class for the price of one - just be sure to indicate if you are bringing a guest during the registration process.
Instructor Bio: Joanna Bressel-Wilder
Food has been a passion of Joanna's from as far back as she can remember. In Joanna's family, food is a way to show love, bring people together, and connect deeply with those she cares about most. Creating simple warm moments together over a wonderfully delicious meal is what it is all about for Joanna. As a working mother of two active daughters, who is also BARN’s current Kitchen Arts Lead, Joanna focuses a lot of her cooking on practical, quick, healthy, and creative meals without sacrificing taste and quality.
Aside from her natural culinary talents, Joanna has had the kind of experience that not only continued to fuel her passion but gave her the kind of hands-on experience to propel her to the next level of culinary cooking. Joanna worked in a variety of roles in the restaurant industry, working in several catering companies, and has been a Chef’s Assistant and Team Building coordinator at Sur La Table. Joanna attended both the Cordon Bleu and the Aspen Cooking schools where she received solid foundational professional training to elevate her cooking skills to a more professional level.
This is a BARN holiday. Doors will be locked to members and non-members.
Join chef Erik and Seagrove Kelp Co. founders Markos and Hillary Scheer and learn about the cultivation and preparation of fresh Ribbon Kelp (Alaria marginata) at the Seagrove Kelp Co. sustainable seaweed cultivation site in southeast Alaska.
In this class you will be making baked winter squash and pasta with alaria and spinach, stuffed and roasted ribbon kelp with maitake and shrimp, kelp chips and sea green salad.
Instructor Bio: Erik Peterson
The visual and culinary arts have always been at the center of Erik’s life. Pursuing both have taken him to institutions on both coasts and abroad. For 10 years he cooked for the popular and influential Boat Street Kitchen and Cafe in Seattle. In addition to developing and preparing dishes, he taught small classes some favorite recipes and techniques.
During that time he assisted Guest Chef Susan Kaplan at the Farestart culinary school to lead experiences in a professional kitchen to students. He also taught drawing and painting courses at WWU in Bellingham, MCAD in MD, AU in DC, and BIMA on BI to name a few.
Since relocating to Bainbridge Island he started Island Larder, a personal chef and creative culinary service. www.islandlarder.net He enjoys engaging people with what they are interested in and using his skills to expand there’s. Broadening the palette and developing technique expands our creative toolbox to keep us on a learning curve which never really ends.
'Snacking cakes' are some of the best kinds of cakes to make! They don’t require much besides a few ingredients and a spoon and a whisk. They are humble everyday treats and wonderfully delicious! Not only will you make three different cakes and fillings, you will also learn to make edible flowers and other special toppings.
Week 1 ~ Mocha Cardamom Cake:We are topping this cake off with a lovely maple coffee or cocoa glaze and whip. To give this cake a final flourish, we will make an edible peony out of modeling chocolate. Week 2 ~ My Best Carrot Cake: This cake is stuffed with sticky sweet chopped dates and toasty pecans, and all the spices you need. We will top this beauty with a dollop of creme fraiche whip and an arrangement of edible hydrangea petals and daffodils. Week 3 ~ MiIk Chocolate Chip - Hazelnut Cake: This cocoa cake is very decadent and the combination of milk chocolate and toasty hazelnuts is as good as ever. We will also make a hazelnut nutmeg brittle and cocoa whip to make this cake unforgettable!
**This workshop will be live streamed via Zoom. Class time is Pacific Time**
Join us for a virtual chocolate-tasting class with Chocolopolis founder Lauren Adler. From the comfort of your home, this virtual class will lead you on a chocolate journey around the world. With Lauren as your guide, you will receive in advance a carefully organized chocolate package. You will taste chocolate made with cacao from different parts of the world while learning about cacao farming and artisan chocolate production.
Registration for this class will close 11 days prior to your class in order to receive your chocolate tasting package. Chocolate tasting packets are not intended to share. If you would like more than one, please register a second or third person. Lauren also recommends you taste the chocolate with a clean palate - yes, chocolate for dinner. If this is your first chocolate-tasting class, it's better you do it without the influence of other flavors.
Lauren Adler is a pioneer in the craft chocolate industry with over a decade of experience introducing consumers to fine chocolate. She was the founder of Seattle retail store Chocolopolis and she currently serves as the Vice President of the Board of the Fine Chocolate Industry Association (FCIA), a non-profit organization that promotes quality, innovations, ethical sourcing, and best practices in the fine chocolate industry.
She has been a speaker and panelist at numerous FCIA conferences, the Northwest Chocolate Festival and the Dallas Chocolate Festival. She has been a chocolate judge for the International Chocolate Awards, the Good Food Awards, and the Northwest Chocolate Festival, and she is co-founder of the Pacific Northwest Chocolate Society. Lauren enjoys sharing the stories of cacao and chocolate with chocolate lovers and watching the “a-ha” moments of new chocophiles as they discover how good chocolate can taste when crafted with fine flavor cacao. You can find her on social media @ChiefChocophile.
Enjoy an afternoon of creative hands-on activities in BARN's 10 artisan studios. It's free, and open to all ages.
Many activities are planned in all 10 of our studios for this very special day. More information will be posted in March 2022.
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.
Festival of Trees Fundraiser!
More information will be posted in 2022
