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*** This class is for ages 21+ Only.***
Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights! To top it all off students will also learn about what are the best wines to accompany oysters.
What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:
Oysters on the half shell with Mignonette
From Eleven Winery: Chenin Blanc and Sauvignon Blanc
Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines.
Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.
Details:
Instructor Bio:
Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!
Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods.
This is an in-studio class.
This is a beta class being offered to BARN volunteers, staff, and board members so that the instructor can conduct a test run. A registration code has been emailed to those invited to attend. This class is scheduled for the public on October 17th. Click here to register.
Ramen is the new “it” food. Shops and restaurants are popping up all over the country with lines wrapping around the block just to get a taste. Make no mistake, these delicious noodles are not the same as the plastic-wrapped sodium bombs lurking on the supermarket shelves for $2.00 a piece. True ramen is divine! And you can skip the lines for these irresistible noodles and let Leo share with you his personal secrets of an impressive, soul-satisfying, and surprisingly easy to make, bowl of ramen.
Self-taught, teen chef, Leo is sharing one of his current passions for all things ramen. In this class you will learn to:
Participants will be chopping, dicing and slicing vegetables, so some knife skills are required for this class. The art of noodle-making will be shared as well as how to develop and prepare your own combination of toppings such as: crunchy sprouts, colorful vegetables, pickled ginger, chili oil, the perfect hard-boiled egg or nori. We will spend the class preparing, cooking and eating together while experimenting with flavors and skills to be used again and again.
Instructor Bio: Leo is a talented, Japanese-American, teen, home cook with a true passion for food, history and culture. After spending time with his family in Japan he has nurtured a deep curiosity and love of ramen. He takes pride in being able to share a little bit of his culture and experience.
**This live demonstration will be streamed via Zoom.**
Join the Shibaguyz as they give you a FREE Demo course in making a great meal with just some “stuff” from your local Farmer’s market! Why is this class free? Consider this a THANK YOU gift from the Shibaguyz -- they have enjoyed having you in their classes and want to teach you something easy and fun to make and also alert you to the classes they will be teaching through the end of the year!
This is a live, virtual demo style cooking class from the comfort of your own home. The Shibaguyz will make cooking fun and interactive. Follow along, ask questions, learn with others just like you would if you were in the BARN Kitchen. Cooking along with the Shibzguyz is optional for this presentation but feel free to cook this amazing meal right after this demo class. You will receive the recipe one day before the start of class.
Here in the Pacific Northwest, we have it easy when it comes to finding fresh produce. Local farmers bring in their wares daily to various weekly farmers markets throughout the area with some of these markets running year around. Most of us only have to drive a few blocks to pick up fresh winter greens in January, fragrant strawberries in July, and juicy tomatoes in September. The food is there waiting for us to come and get it.
This recipe came about from one of the Shibaguyz’s weekly visits to the West Seattle Farmers Market. After spending the better part of the morning shopping and visiting their farmer friends they would arrive at home around lunchtime ready to eat anything in sight. Luckily their bags held everything needed for a delicious, healthy(ish) quick lunch that was ready about the same time the groceries were put away.
Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.
Shannon and Jason's Social Media Links:
Facebook
Instagram
Twitter
Let’s make dessert! Together we will travel to Europe and learn how to make some of their famous desserts.
Week 1 ~ Pâte à Choux et Crème Pâtissière: Choux pastry is the backbone for a variety of desserts like éclairs, profiteroles, etc. We will transform our choux into a cream puff with the finished touch of pastry cream.
Week 2 ~ Macaron: These delicate French almond cookies will be piped, baked and then we will sandwich them together with a delicious buttercream.
Week 3 ~ Swiss Roll: It’s a bit of a challenging technique to roll the sponge cake, but this cake filled with jam and whipped cream will be worthwhile.
Important Details:
This class has been postponed. When we have confirmed a new date, the class will be posted again.
**This workshop will be conducted via live streaming with Zoom. Class time is Pacific Time.**
Join instructor, Kate McDill, for our monthly bake-alongs.
October: Lemon Pistachio Bars
We will convene together via Zoom, and you can bake in your own kitchens, using the information below to help you be ready for class.
Lemon bars are so flavorful and easy to make, and this updated version with brown butter pistachios ups the game substantially. They have flavor and salty-sweet crunch. These are not your average bake-sale lemon bars!
DETAILS:
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. She has also been a caterer. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.
It's Fall, so our woods are full of wild mushrooms, hundreds of species. A few of them are choice edibles -- chanterelles, porcinis, cauliflowers, lobsters. But how do you find them, and how do you know for sure what you're collecting?
This class is an introduction to finding, identifying and safely consuming local wild mushrooms. It will start with a Wednesday evening discussion, "How To Look at A Mushroom," and continue with a Saturday foray in promising habitat less than two hours away. We are sure to find mushrooms, but there is no guarantee they will be edibles.
**This workshop will be live streamed via Zoom.**
You’ve seen it in the grocery stores. You looked at it with wonder and amazement. You thought to yourself, “Am I really seeing this? OMG! Peach Salsa.” And then you saw it was $9.00 a jar, promptly put it back on the shelf, and sadly backed away.
The Shibaguyz are here to tell you that you can have that peach salsa and pay your light bill too. In fact you can have it on crackers, chips, chicken, meatloaf, or any other way you like because you can make it yourself and keep it in the fridge for weeks!
Join us for this online class and learn to make your own OMG! Peach Salsa to take to your next gathering, or just to snack on with some chips by yourself.
Harvest season in October is absolutely the best time of year to do serious food gathering at the very popular Bainbridge Island Farmers’ Market. We’ll meet at the Market, see what’s available, brainstorm ideas, buy our goods from the Farmers and return to the BARN Kitchen Studio to create, cook, eat and share stories. Bring your ideas and recipes.
Remember some of the best flavors will be popping in early October: Beans, peppers, onions, sweet potatoes, new potatoes, summer & winter squash, tomatoes, corn, all kinds of greens, eggplant, late summer fruits and so much more. And don’t forget the variety of meats, breads, cheeses and wines and ciders from the local growers and makers.
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.
Join us on Sunday, October 10th and bring your apples! BARN will have their cider press set up in the back outside the woodshop. We will be running the cider press from about 10:00 a.m. to 3:30 p.m.
This is a Members only free event. Please register for this event so we know how many people to expect.
High schoolers, come on down to BARN for an evening of games, friends, music, and creativity! You're not going to want to miss it. You'll get to choose from activities like cooking, woodworking, sewing, jewelry-making, metal-working, and more - every month is a different lineup. You can also just hang out and chill or work on your own projects.
This fall, our Teen Nights will be based outdoors, with some activities taking place under our large canopies and some small group activities happening inside our facility. All participants will be required to wear masks and only students who are fully vaccinated will be permitted in the building.
No registration is required, but teens will be asked to sign in and out and provide a parent phone number and email address upon arrival.
Bring a friend or come on your own and meet new friends.
Teen Nights are generously funded by a grant from the City of Bainbridge Island. BARN is pleased to partner with Bainbridge Island Museum of Art, Boys & Girls Club of Bainbridge Island, and Bainbridge Youth Services for this event.
Do you want to go on a culinary journey to Austria? This is your chance to bring a slice of old Vienna into your home! Christine Chapman, born and raised in Austria will share her family Apfelstrudel recipe with you. This recipe has been handed down verbally from generations and is written down as a proper recipe for the first time!
She will teach you how to make the classic strudel dough, stretch it on a table cloth, fill it with spiced apples and roll it up, for one of the yummiest desserts of Austria.
You will take the strudel home and bake it in your own kitchen.
To ensure delicious results, every participant will need to bring the items listed below.
Old, clean table cloth, for stretching and rolling the strudel
Baking sheet
An airtight container to take your strudel home in
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!
**This class will be live streamed via Zoom. Class time is Pacific Time**
October is Breast Cancer Awareness Month!
Excluding skin cancer, breast cancer is the leading cancer for women around the world.
Fortunately, there is something every woman can do to reduce their risk. Join Food for Life instructor Nancy Travis in exploring the current research on diet and lifestyle and how it relates to breast cancer. In each of the two sessions there will be a video lecture by a physician, followed by a discussion about key points and a simple four prong approach to reducing risk. Next, we will move the zoom to Nancy’s kitchen, and she will demonstrate several simple and delicious plant based recipes as well as share some kitchen tips.
Everyone will have time to ask questions and participants will be entered into a drawing for a “Let’s Beat Breast Cancer” cookbook.
This class and materials have been developed by Food for Life, an award-winning nutrition education and cooking program created by a team of physicians, nurses and dietitians for the Physicians Committee for Responsible Medicine. Nancy Travis has been certified to teach Food for Life classes.
Please Note: The nutrition information provided in this class is good for those desiring cancer prevention information, or, those in cancer remission but lacks specific information for those undergoing breast cancer treatment.
Tuition assistance is available. Click here to apply.
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. She cooks for families in their homes and teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience in cooking plant-based meals and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at BARN for the past three years. She can be reached through her website, Sukhikitchen.com.
**This workshop will be live streamed via Zoom. Class time is Pacific Time**
Okay… it’s time to come clean…
It’s true… the Shibaguyz love a certain kind of cake! Yes, we’re talking about the seasonal cake with the name akin to the evil character in a certain book about a young wizard. The-Cake-That-Must-Not-Be-Named. But, despite all that, we love it… and in November we’re going to share with you the reason why we do. And we’ll even name it!
This is no ordinary fruitcake recipe. This is the recipe that Jason’s mother, Kay, handed down to us from his Great-Great Grandma Hoyt who brought it over from England when she immigrated to the U.S. in the late nineteenth century.
We’re baking this in November, live with you, because, although you can eat it as soon as it cools, to it takes 30 days to make the “Grown-up version” completely saturated with brandy/rum. You will NOT want to use this as a door stop… or to anchor your boat… and it will not be around after the apocalypse. Believe us, it will not last that long. You’re gonna love it!
Make plans to join us on Zoom as the Shibaguyz present to you a family heirloom as sent to them from Jason’s Mother as sent to her from his Aunt Irene.
“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.
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!
Gift Basket Goodies!
What is a holiday without delicious food? There are few things as gratifying as giving your loved ones a delectable treat that comes right from your hands. Join the Shibaguyz as they pull out the stops and whip up some of our favorite holiday treats. From seriously delightful cookies to scrumptious baked goods, they’ve rounded up the best recipes that will help you and your loved ones ring in the holidays with sugar, spice and everything nice!
**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.
