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Class participants will assemble two types of 100% plant-based grain and veggie bowls.
There will be an additional $15 in materials fee added to the base price of class when you register.
About the Instructor: Kat Gyorgy
I am passionate about vegan and vegetarian cuisine and introducing more and more people to the pleasures of a plant based diet. The kitchen has been my playground since I was a child and it brings me tremendous happiness to share my love of cooking great tasting food that is simple, whole, healthy and nourishes not only the body, but also the mind and soul. So much of life happens in the kitchen and enjoyed around the table, so it is my desire to share the flavors of the world and bring you more enjoyment with my “gypsy-ing around the globe” inspired dishes.
Learn more at gypsykatkitchen.com!
Contact: Kitchen Studio Lead, Marcia Adams Landry at: Kitchen-2.Lead@BainbridgeBARN.org
Looking to become involved in the Kitchen Arts Studio? Whether you would like to volunteer, teach, or rent the kitchen for personal use, you are invited to attend a Kitchen Studio orientation!
Orientation is free, but registration is required so we know how many attendees to expect.
Orientations will be held monthly on the third Wednesday of the month, at 10:00 am. There are also evening classes available. Please see our calendar to register for the evening session.
Orientation is free, but registration is required so we know how many attendees to expect. If there are no registrants, the class will be cancelled. Please note that this particular orientation is at a different time and will begin at 6:00 PM.
There are also morning classes available. Please see our calendar to register for the morning session.
There will be an additional materials fee of $15, added to the cost of the class when you register. Participants are requested to bring 2-pint sized canning jars with lids to class.
About the Instructor: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.
King Arthur Flour Bakealong
Join us for October'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 month we will be making Old Fashioned Apple Cake. Please see recipe by clicking here. Participants, please bring a 9 x 13" pan and an apron if they desire.
This is not a formal class. Participants are asked to stay and help with clean up, including dishes, counters, and floors.
LE
Reviewed 10-8/tt
Have you always wondered what it takes to sell your work? Come join us for a wonderful discussion that will answer all your questions.
Whether you have been selling your work for years, or just starting to think about whether or not you want to go in this direction, this panel discussion will be a wonderful source of information. Just in time to get ready for the BARN Bazaar!
Professional craftspeople and program staff from Seattle's 107 year old Pike Place Market will share information about crafts at Pike Place Market. Part brisk presentation and part Q&A, the panel will cover some Market History, first-hand perspective from professional crafters, and what it takes to sell one's work in the historic daystalls along Pike Place.
This amazing opportunity is limited to 40 participants, so please register!
About the Instructor:
Anne Willhoit is a community volunteer, educator, and parent. Her biweekly column for the Kitsap Sun, From Scratch, outlines fundamental home cooking techniques, easy recipes for busy people, and strategies for using locally sourced ingredients. You can find more ways to mess up your kitchen and a seasonal recipe index on her blog at eatingsmallpotatoes.com.
Contact: Kitchen Studio Lead, Kate McDill at: Kitchen-2.Lead@BainbridgeBARN.org
Reviewed 9-8/tt
Details:
Our next class in this series will take place on December 9th, featuring Winter Comfort Food, focused on cooking rich holiday fare. Separate registration is required for each class.
Join chef Nancy Travis for and evening filled with creative ideas and festive foods for your holiday meal. We will create a delicious stuffed squash that can be a main dish for your vegan guests along with a gravy and dessert. We will discuss and share some ideas for altering some traditional favorites to make them work for all.
This is a great class for those who are planning on a traditional meal with vegetarian or vegan guests as well as those exploring a completely plant-based meal.
There will be an additional materials fee of $15, added to the cost of the class when you register.
Participants are asked to bring their apron!
About the Instructor:Nancy Travis has studied and cooked whole food plant based for over 25 y ears. 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.
“I have spent many years around the holidays helping to create a festive meal that everyone in my family can eat and enjoy. It is somewhat like a puzzle to take into account all the food allergies and preferences but we always have a feast."
BARN members wishing to participate in this event can contact Membership Coordinator Carla Mackey for an application beginning October 15.
Come make your Thanksgiving pumpkin pies! We will learn how to use fresh, local pumpkin to make the best pie possible. Participants will learn how to make a pumpkin pie from scratch, beginning with the roasting of pumpkin. You will receive other recipe ideas for roasted pumpkin as well! Each student will go home with two pies and can choose to make either a traditional crust or a chocolate spice crust. Roast, blend, and bake - it's as easy as pie! Details:
Contact: Kitchen Studio Lead at Kitchen-2.Lead@BainbridgeBARN.org LE
Reviewed 9-7/tt
Please see the Kitchen calendar for other dates for this event.
Orientation is free, but registration is required so we know how many attendees to expect. If there are no registrants, the class will be cancelled.
Orientations will be held monthly on the third Wednesday of the month, at 7:00 PM. There are also morning classes available. Please see our calendar to register for the morning session.
Want to learn all things duck? Join us for an afternoon of le canard. Each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more. Once students have worked through their birds, we’ll demonstrate the various ways students can cure and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes. Take-home perks: Students will go home with the duck parts they butchered, plus recipes to explore on their own at home.
Skill Level: All levels are welcome.
Sarah Wong, Culinary Instructor at Seattle Culinary Academy & Co-Founder of the Seattle Meat Collective
After spending 16 years in the food industry, Seattle Meat Collective co-founder and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world. “When you see the whole process from start to finish, you have a lot more respect for whatever that ingredient is—whether it’s a goat or a head of lettuce,” she says. These days, Sarah is a freelance culinary instructor, butcher, and food consultant and she takes what she learned in France everywhere she goes. We are so lucky to have Sarah teaching butchery, cookery, and charcuterie for the PMC, wowing students with her deft hand at butchery and her knowledge on the history of the subject. She’s equally wowed by her students. “It’s fun to watch them go from tentatively holding the knife to cutting up the animal,” she says. “By the end of the class, they’re exhausted, but they’re so jazzed. I love that.”
LE/reviewed by tt/
Youth under the age of 14 need to be accompanied by an adult. Please note, each participant regardless of age is required to register separately, and will make their own pie. Adults can register twice to indicate they will be bringing someone under 14. This class is also available in the afternoon. Please see our calendar.
What to Bring:
Participants are requested to bring an apron if they wish.
Lauren Ko is a writer, artist, self-taught home baker, and the founder of the popular Instagram account @lokokitchen. She has roots in sunny San Diego, although she is currently based in Seattle.
Her interests include crafting unconventional designs out of fruit and dough, hiking around the Pacific Northwest, and scouting the best happy hour nachos.
Contact: Kitchen Studio Lead, Kate McDill at:Kitchen-2.Lead@BainbridgeBARN.org
Youth under the age of 14 need to be accompanied by an adult. Please note, each participant regardless of age is required to register separately, and will make their own pie. Adults can register twice to indicate they will be bringing someone under 14.
Join us for the final installment of our six part cupcake crash course! In December's class we will take a break from baking, and gather together for a cozy tasting and discussion of different types of buttercream frosting. Among the types of frosting we will taste, compare and review are: American buttercream Swiss buttercream Italian buttercream French buttercream German buttercream Participants will take home recipes, tips and tricks for creating these different frostings at home. There will be an additional materials fee of $15, added to the cost of the class when you register.
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, cupcakes and macarons!
Contact: Kitchen Studio Lead, Kate McDill at: Kitchen-2.Lead@BainbridgeBARN.org LE
