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Get a handle on your knife!
Knife skills class. How to hold your knife. How to use your knife. How to sharpen your knife. This class is limited to 6. Master your knife.
Materials fee $10
If you have any questions please contact Kell Killian at email@example.com
Baklava with Ali Perry
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.
Join Chef Nancy as she creates simple and delicious whole-food, plant-based meals focusing on late summer vegetables. Learn the art of batch cooking and meal prep so that weekly dinners come together quick and easy. Basic techniques for cooking whole plant foods will be discussed or demonstrated. We will make a beautiful baked ratatouille, a quinoa stew and a flavorful curry, and you will leave with plenty of ideas for other meals too.
Whole Food Plant Based Cooking
Nancy Travis - Early in life I delighted in cooking for my family. My father instilled an appreciation of quality food with beautiful presentation. Drawn to the health aspects of plant-based cooking as an adult, in the 90’s I studied at the Natural Gourmet Cookery School and learned macrobiotics at the Vega Institute. I furthered my natural foods expertise through operating a vegetarian restaurant in Seattle with a focus on whole foods. After raising my children full-time, I went back to professional cooking in 2009 starting a personal chef business on Bainbridge Island and operating a small “grab and go” café for two years in a yoga center. Then in 2016, I completed a certificate in Plant-Based nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell. I bring more than 20 years of experience in plant-based meal preparation and love helping people reach their goals for wellness.
Love your lunch box
Lets Shake lunch up a bit! No more hurriedly packed, sad desk
lunches. Chef Marcela Sandoval will show you how to quickly put together lunches for you and your kids. Make lunch fun again.
Get ready for the week on Sunday!
Please bring cash or check of $20.00 for materials fees
prep and cook your meal.
Brooklyn Jennings and Chad Nichols will show us how to make a modern, vegetarian, version of the traditional process of raw fermented kimchi. We will be using local, in-season vegetables and dried local peppers. We are excited about promoting the value of fermenting as a way of preserving the seasons natural bounty and flavor!
You will make Kimchi and bring home a jar.
Here's the shopping list of materials to bring:
- 1/2 gallon glass jar.
- 2 heads Napa and/or Savoy cabbage (not green cabbage)
- 2 #'s carrots
- 3-5 inches fresh ginger root
- 2-3 heads garlic
- 1 Daikon radish (medium sized) or 2 bunches of red radishes
- 1 bunch green onions/scallions
- 2 fresh spicy peppers, habaneros or Thai hot peppers are wonderful
- 1/4 c (or more) red pepper flakes
- Optional: fresh turmeric root, Japanese sweet turnips, red onion, baby bok choi, horseradish root.
- We'll bring the salt!
- Have fun shopping!
please bring check or cash of $5.00 for materials fee
Chef Tamas Ronyai will lead this bread making class.
--rosemary , onion Focaccia
---Fennel , sesame, poppy seed crusted country bread
Chef Tamas will show you how to make and bake bread. Be prepared to use your hands.
Materials fee: there is a $20/per person materials fee for this class. Please bring a check or cash to the class.
If you have any questions please contact Kell Killian, firstname.lastname@example.org
Are you ready to take your passion for your food or beverage brand to the next level and turn it into a viable business? Then sell it for millions and retire to the mountains or onto a sailboat?
Well that’s going take some planning and wisdom to navigate those tricky shark infested waters of brand building, sales and marketing.
Incubator Series: Ignite your food or beverage business passion
This class will show you:
Chip is currently a Seattle based consultant that helps people take their dreams off the bucket lists and onto calendars. Bringing dreams to life and teaching real-life strategies to execute on those dreams is what Chip is most passionate about.
Chip brings real life experience to his lectures because he actually built a brands, sold them and bought a sailboat and took off for 3 yrs. But Chip also comes with a ton of experience working in the wine and spirts business for over 34 years from sales/marketing and retail ownership to management and distribution. ChipSellarole.com
The BARN Kitchen Arts incubator series Provides insights on how to move the dream of a food based idea onto the tarmac ready to take off.
Chip will talk about finding your passion and then will talk with you about yours.
No materials fee
any questions please contact
Homemade apple pie with pre-cooked filling
We will be presenting an alternative to traditional homemade apple pie by preparing an apple pie with pre-cooked filling. Pre-cooked filling contains the same ingredients as traditional apple pie, but with an added step that allows for greater control over the tenderness of your apples, the amount of liquid in your filling, greater depth of flavor, and cleaner-cut slices once chilled. Learn about this great way to create a foolproof apple pie, which can be prepared ahead of time for the upcoming holidays! We will also briefly discuss baking apples versus non-baking apples, taste test, demonstrate pie crust technique, ingredients and finishes, and attendees will leave with a homemade crust and filling, ready to be baked at home.
Attendees are welcome to bring their favorite oven-safe pie plate.
Lauren Ellington- blogger, foodie, teacher
Lauren Ellington is a new transplant to the Pacific Northwest, who loves discovering new restaurants, amateur cooking, blogging at MadetoBorder.com, and has a passion for home-baked pies!
In this 4-hour workshop, Jerry Davis will demonstrate how to capture the perfect image of your art with what you have. iPhone, iPad, 35mm, etc. bring what you are comfortable with. He will explain lighting, lighting angles, highlights, avoiding flare, creating simple backgrounds, reflection, contrast, color and white balance, tools and equipment, and special effects.
He will share examples of his photos and demo some of his techniques. Specifically, he will teach you how to use your digital camera or smartphone with what you have at home. You will use your camera or smartphone to take photos of your print, glass fiber, jewelry, etc. Time will be set aside for sharing, comment, and questions.
Bring one or two pieces that you want to photograph, your smartphone or camera, a notebook and the manual that goes with your camera if available.
No experience necessary!
Studio fee: $5
Instructor: Jerry Davis has been a photographer for more than 40 years. Part of that time he was a craftsman as well. After photographing his own work, he started shooting pictures for other artists. Much of their work was in glass or silver. Yes, he started with the hard stuff! He often traveled to the artists' locations so they could have full access to their creations. He constructed many small photo studios in the artists' workshops. Jerry works with available light, natural light, continuous lights, and strobes.
Open Studio Time
We will be making pies for a community service project. Please sign up if you want to attend or help.
Are you interested in Kitchen Arts? Do you have some of your own projects that you would like to experiment with in our BARN kitchen? Practice your Holiday cookies. Join us for open studio! This is a time set aside for members to use the kitchen for their own projects. You bring your own ingredients and equipment, use the facilities, and leave it clean.. No registration is necessary, but check the calendar for dates. In order to participate in open studio time, you need to attend a Kitchen Orientation and complete the online module for receiving your food handler's license.
Non members drop in fee is $10.00
The required course and test is available at www.foodworkercard.wa.gov. Note: Other websites that appear to offer a similar card online are not valid in Washington.
Build a wooden pie box with punched copper 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 three-evening class, you will use a table saw, chop saw and other tools to build the basic box from cypress. In the sheet metal shop, you will create a decorative punched-metal top, which will allow steam to escape as your pie cools., and a stainless steel drawer to hold the pie. And, in BARN's commercial kitchen, you will bake a pie from scratch to carry home and enjoy, perhaps as a rehearsal for a Thanksgiving pie.
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.
Materials fee: $2-$4.50, depending on size of class, due at beginning.
If you love to cook and stay in the creative mode while knife is in hand, you can discover that putting in writing what you just crafted can be quite tricky. Learn to write about food with Kathryn Lafond. Together, you will work with a variety of edible prompts to help keep the juices flowing. Discover what you believe about food and your relationship with the plants and animals who nourish you. Examine the difference between object and subject; how we can approach food writing with new perspectives; and by all means possible use ALL our senses.
Instructor: Newly published, Northwest author Kathryn Lafond, known for her love of ceremony and song−including at meal time, spent nearly 10 years writing Seasoned with Gratitude: 250 Recipes and Blessings Celebrating the Greater Nourishment of Real Food. For over 20 years she has served her Bainbridge Island community as an Intuitive Energy Healer, spiritual guide, writer, health coach, home-chef, and singer, as well as teacher of Wild Foods and Medicine classes.
“Lafond writes with an infectious enthusiasm that keeps the pages flipping.” - Kirkus Reviews