Kitchen Arts & related upcoming events

    • Monday, February 26, 2018
    • 2:30 PM - 5:00 PM
    • BARN Kitchen Studio KI0218MS-3
    • 0
    Join waitlist
    Chef Marcela is back and this time she is offering a baking class! All youth ages *8 and up are welcome; advanced and novice students who like to bake and want to spend a cold winter day inside.  Skills and techniques will be taught. And since 90% of cooking is cleaning, students are expected to wash as they work.  Completed treats will be for taking home and sharing, so please bring a container. 

    *Age 14 and above can sign up on their own. Youth under the age of 14 must have an accompanying adult. Please use the adults name and contact info to sign up those youth under 14 and enter as "guests" the number of children attending. If you have questions about registering, please contact Tammie@BainbridgeBARN.org.


    There will be an additional materials fee of $15.00, which will be added to the cost of the class when you register.


    About the Instructor: 

    Before moving to Bainbridge Island in 2016, Marcela Sandoval spent the last 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. 

    Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE


    • Monday, March 05, 2018
    • 2:30 PM - 5:00 PM
    • BARN Kitchen Studio KI0218MS-3
    • 0
    Join waitlist
    Chef Marcela is back and this time she is offering a baking class! All youth ages *8 and up are welcome; advanced and novice students who like to bake and want to spend a cold winter day inside.  Skills and techniques will be taught. And since 90% of cooking is cleaning, students are expected to wash as they work.  Completed treats will be for taking home and sharing, so please bring a container. 

    *Age 14 and above can sign up on their own. Youth under the age of 14 must have an accompanying adult. Please use the adults name and contact info to sign up those youth under 14 and enter as "guests" the number of children attending. If you have questions about registering, please contact Tammie@BainbridgeBARN.org.


    There will be an additional materials fee of $15.00, which will be added to the cost of the class when you register.


    About the Instructor: 

    Before moving to Bainbridge Island in 2016, Marcela Sandoval spent the last 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. 

    Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE


    • Thursday, March 08, 2018
    • 7:00 PM - 8:00 PM
    • BARN Kitchen Studio, Class Code: KI0318CG
    • 15
    Register

    Our monthly meet ups are a time to gather community, meet a special guest, and learn a hands on kitchen skill. This is free to members, and $5 for non-members. Please register online so we know how many attendees to expect!

    For the March Meet-Up, Sound Food co-founder Carolyn Goodwin will talk about local Community Supported Agriculture, or CSA, programs. CSA’s give you a weekly “share” of a local farmer’s produce in exchange for a subscription fee. Spring is the time to choose and sign up. Carolyn will review all of the available CSA programs, and help you decide which would be the best fit. Bring your questions!


    • Monday, March 12, 2018
    • 10:00 AM - 12:00 PM
    • BARN Kitchen Studio KI011518KK
    Register
    Test Kitchen is a series of cooking demonstrations — and tastings. It's free to members but please register so we know how many to plan for. $10.00 for non members.


    Bangers!  Join Chocolate Chef Mark Jones for some traditional British sausage making



    LE



    • Monday, March 12, 2018
    • 6:00 PM - 8:00 PM
    • BARN Kitchen Arts Studio, Class Code: KI0318LE
    • 7
    Register

    Join us for this tutorial on how to create unique "mossy" decorated sugar cookies for spring, inspired by the nature of beautiful Bainbridge Island! These fully edible cookies make an interesting rustic dessert plate on their own, or are equally beautiful when layered atop a simple white frosted cake or a mini cheesecake (as shown).

    In this class, you will bake sugar cookies in shamrock and bunny shapes and decorate. Your completed cookies will be yours to take home, share and enjoy.

    There will be an additional materials fee of $5.00, which will be added to the cost of the class when you register.

    About the Instructor: 

    Lauren Ellington is a relatively new transplant to the Pacific Northwest, who loves discovering new restaurants, baking, blogging at MadetoBorder.com, and has a passion for pies, cookies, and macarons!

    Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE


    • Saturday, March 17, 2018
    • 7:00 PM - 9:00 PM
    • BARN Kitchen Arts Studio, Class Code: KI0318CS
    • 11
    Register

    Join us for "Bubble Up: A Snob-Free Guide to Sparkling Wine - champagne and beyond."

    Chip Sellarole will be guiding you through the world of sparkling wine. This user-friendly and versatile beverage spans a multitude of styles that will satisfy every palate. Sip it, drink it, cook with it, or pour it over dessert - in every application it's fun and delicious.

    In this snob-free class you will:

    • Taste the diverse styles of sparkling wines from around the world
    • Discover which sparklers are carb-free
    • Explore the methods of making sparkling wine
    • Learn how to find great bubbles without breaking the bank
    • Find out how to open them! 
    • Learn tricks for perfect sparkling wine and food pairings

    Seating is limited so sign up today! If the class becomes full, we encourage you to join the waiting list. If enough attendees are registered, we will open up a second registration within this class. Wait listed attendees will be notified if their tentative status is confirmed.

    There will be an additional materials fee of $20.00, which will be added to the cost of the class when you register.

    About the Instructor:

    Chip Sellarole currently a Seattle based consultant, has been taking the "snob" out of wine for over 32 years. Trained by some of the most pre-eminent wine snobs, he has transformed this knowledge into a practical and entertaining program beneficial for all wine lovers.

    Chip has worked in retail, distribution and education, including owning his own wine shop and The Outer Banks Wine University, where he turned out a whole new generation of snob-free wine drinkers.

     Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE

     

    • Thursday, March 22, 2018
    • 3:30 PM - 6:00 PM
    • BARN Kitchen Studio KI0318AW
    • 4
    Register

    King Arthur Flour Bakealong

    Join us for March's monthly make and take! You will be participating in King Arthur's monthly bake-along challenge. We'll have the ingredients set up in the kitchen and we'll all learn together.

    This is not a formal class. Participants are asked to stay and help with clean up, including dishes, counters, and floors.

    To read more about the King Arthur Monthly Bakealong click here.

    This is a free class and is a BARN Members only event (part of the perks of being a member).  Please register so we know who will be attending. There will be a materials fee of $5.00 for ingredients, which will be added when you register and check out online. If you choose not to pay online, please bring a check or cash in the amount of $5.00 to class. 

    LE


    • Saturday, March 24, 2018
    • 9:00 AM - 1:00 PM
    • BARN Kitchen Studio and Great Room, Class Code: KI0318TD
    • 0
    Join waitlist

    Join Tony D'Onofrio and Dominique D'Onofrio as they show you how easy it is to make fresh, malt-boiled bagels from scratch, how to griddle-cook homemade English Muffins, and how to make foolproof jam-filled scones! All levels of bakers are welcome.

    Learn from a former pastry, baking and artisan bread instructor as he walks you through how to make different types of dough. You will learn about the different types of yeast used in baking and how to convert from one to another. This class will cover all-purpose flour, bread flour and high-gluten flour and when to use which type. You will learn the essentials of baking: dough temperature, gluten development, dough fermentation, shaping, proofing and baking. This class is focused on producing these items in a home kitchen. All recipes will be provided, and you will be taking home the baked products that you make!

    There will be an additional materials fee of $5.00, which will be added to the cost of the class when you register.

    About the Instructors: 

    Tony D'Onofrio, Certified Executive Chef, specializes in Italian cuisine. He taught Baking, Pastry and Artisan Bread courses for nearly 5 years at the Art Institute of Seattle. He headed Tutto Mare Ristorante in Tiburon, CA, after having worked in Liguria, Italy. Prior to that, he ran kitchens for Jeremiah Tower in Seattle, Bradley Ogden in San Francisco, and Vincent Guerithault in Phoenix. In his early career he worked for Michel Richard and Wolfgang Puck in Los Angeles. 

    Dominique D'Onofrio shares her father's love of cooking. Over the years she has taught others how to prepare dishes ranging from traditional Italian pizza to a hearty Chicken and Dumplings. Her skills really stand out with scratch made baked goods, like Cherry Galette, and pastries, like Chocolate Devil's Food Cake.

    Both Tony and Dominique speak Italian.

    Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE


    • Sunday, March 25, 2018
    • 10:00 AM - 11:30 AM
    • BARN Kitchen Arts Studio, Class Code: KI0318LE
    • 5
    Register

    Join us for this pop-up workshop in the kitchen as we explore the creation and technique of watercolor "paint" using food coloring. You will be decorating hard-boiled Easter eggs using food-safe ingredients. No artistic ability is required!

    There will be an additional materials fee of $5.00, which will be added to the cost of the class when you register.

    About the Instructor: 

    Lauren Ellington is a relatively new transplant to the Pacific Northwest, who loves discovering new restaurants, baking, blogging at MadetoBorder.com, and has a passion for pies, cookies and macarons!

    Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

    LE


    • Thursday, April 12, 2018
    • 7:00 PM - 8:00 PM
    • BARN Kitchen Studio KI0418KK
    • 13
    Register

    Our monthly meet ups are a time to gather community, meet a special guest, and learn a hands on kitchen skill. This is free to members, and $5 for non-members. Plese register online so we know how many attendees to expect!

    For the April Meet Up, Andrew George, Marketing Manager of the Suquamish Seafood Market will be our guest. He'll be explaining the goals of their venture, what's happening with their products, and he will be hosting an oyster shucking demo with a tasting to follow. 


    • Saturday, April 14, 2018
    • Saturday, April 28, 2018
    • 3 sessions
    • BARN Great Room; Class code ALL0418CS+
    • 49
    Register
    Join us for a three-week professional practices workshop led by a rotating panel of local experts. The class will focus on building a brand - from defining what your brand is, to the business behind the brand, to getting it out into the world. This class is open to all. No experience necessary.

    The class will work together to bring a fictitious brand from concept to marketing. Each class will end with a Q&A session with the panel so specific questions from class members can be asked and answered.

    Week 1: Build a Brand: 
    Learn what it means to create a brand, the difference between a product and a brand, and what makes a brand successful and marketable. 

    Week 2: The Business of the Brand:
    We will discuss licenses, trademarks, taxes, accounting and pricing. 

    Week 3: Marketing your Brand:
    Topics such as social media, logo design, label design, business cards, defining demographics, finding retail locations and more will be covered.

    For more information contact BARN Program Coordinator, Emily Browne: Emily@BainbridgeBARN.org

    EFB

    • Thursday, May 24, 2018
    • 3:30 PM - 6:00 PM
    • BARN Kitchen Arts KI0518AW
    • 9
    Register

    King Arthur Flour Bakealong

    Join us for May's monthly make and take! You will be participating in King Arthur's monthly bake-along challenge. We'll have the ingredients set up in the kitchen and we'll all learn together.

    This is not a formal class. Participants are asked to stay and help with clean up, including dishes, counters, and floors.

    To read more about the King Arthur Monthly Bakealong click here.

    This is a free class and is a BARN Members only event (part of the perks of being a member).  Please register so we know who will be attending. There will be a materials fee of $5.00 for ingredients, which will be added when you register and check out online. If you choose not to pay online, please bring a check or cash in the amount of $5.00 to class. 

    LE



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