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**This workshop will be live streamed via Zoom.**
Do you like to bake but are gluten free? Baking can be one of the more challenging aspects of following a gluten-free diet. This is a perfect opportunity to get together each month and learn to make a seasonal gluten free dessert in the comfort of your gluten free kitchen. Dharma Cafe chef/owner Katalin Gyorgy will be sharing her tested recipes, teaching you tricks of the trade, and guiding you through some of her favorite gluten free treats while you work from the comfort of your kitchen, via Zoom.
A shopping list will be shared in advance with participants prior to class.This is a live, hands-on cooking class held in your kitchen via Zoom and will be as interactive as being together in the BARN Kitchen.
This month we'll make Lime Cheeze Cake.
6 oz of raw almonds
6 oz of oats
16 oz tub of coconut oil
Small bottle of maple syrup
14 oz can of full fat coconut milk
3 oz cashews
5 limes ( make sure they are juicy) If they feel harder then get an extra one.
Bag of Hemp seeds (Manitoba Harvest or Navitas are excellent choices and available at TnC or Willow tree)
Small bottle of real vanilla
Kitchen items you will need:
9 inch tart pan
Measuring cups and spoons
This class will be taught via the Zoom video conferencing program. For a great video on how to use Zoom, watch this tutorial.
A link to join this online class will be sent to the email you registered with. Please watch for this email.
The class will include a live cooking demonstration of several recipes, interactive discussions and lots of tips and tricks — all from the comfort of your home.
Katalin Gyorgyhas lived on Bainbridge Island for 6 years now and has been keeping her momentum in the art of healing with yoga, body work and creating nourishing, healthy plant based meals. At an early age she learned the art of cooking from her Hungarian grandmother, giving her a deeply rooted Eastern European foundation. This has evolved into creating from her heart and utilizing an intuitive approach. Her interest in food grew as her need for life with a whole health approach.
In February of this year she opened Dharma Cafe located inside Dayaalu Center. Her repertoire is broad and diverse. Katalin is looking forward to sharing skills with you and for you to grow your cooking interests and offerings as she has done. Visit livingyourdharma.com to learn more about the cafe and Kat’s offerings.
Join Chef Meloni Courtway for a berry season bonanza to celebrate local flavors and ingredients in their prime. Via an on-line ZOOM class you will prepare together with Meloni a strawberry and shrimp salsa, the Perfect Pie Crust for a berry galette. Scout out the best berries at your local Farmer’s Market or farm stand the weekend before, or pick them in the wild as they come into season. Bring them back to your own kitchens for this hands-on cooking class. Watch and follow-along as you turn these seasonal market treasures into a beautiful and flavorful appetizer and dessert.
This is a live, virtual hands-on cooking class for adults and/or children all from the comfort of your own kitchen. Meloni’s class will be fun, interactive, hands-on and entertaining. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.
An ingredient list and recipes will be emailed in advance so that you can decide which ingredients you will need to purchase before class.
Students will need:
Stove Medium Size Frying Pan
Tongs or Cooking utensils
Measuring Cups and Spoons
Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she has taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers (at least 100 years ago). Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.
What could be better than brewing up some quarantine magic at home, by creating your own cocktails from scratch. Join Chef Meloni Courtway for a hands-on and demonstration cocktail class where we will make our own preserved rhubarb cordial to store for a later date, explore classic Italian Nocino liqueur recipes, and build a stash of homebrewed bitters with freshly harvested ingredients found in local gardens (hello holiday presents!). This 1-hour online class is a “taste at your own risk” event, but thankfully you don’t have to drive home!
During this class Chef Courtway will bottle several different bitters in a demonstration.
This is an Ages 21+ Event
This is a live, virtual hands-on cooking class for adults from the comfort of your own kitchen. Meloni’s class will be fun, interactive, hands-on and entertaining. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.
An ingredient list and recipes will be provided in advance so that you can decide which ingredients you will need to purchase before class.
2-4 stalks rhubarb1 lemon
1 inch piece of fresh ginger root
2-4 cups sugar
½ - 1 liter vodka (depending on how much you’d like to make)
A large jar
2 cinnamon sticks1 cardamom pod
1 star anise
6-8 unripened walnuts in outer skins (found in the PNW through August)1 cup sugar
½-1 liter vodka
A large jar
Bitters are made by creating tinctures with high proof alcohols and bittering herbs, leaves and fruits that are stored for several days to infuse. Spice is added to give them a full flavor.
You will need: high proof grain alcohol (80% or higher), a bitter of some kind, spices, sugar and a container to store them.
An email with the link to join the class will be sent to the email address you registered with. Please watch for this email. You will be able to click on the link and participate from your smartphone, notebook or computer. The sign-in will open 15 minutes before the class starts, so that you can test your connection if you wish.
BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given.
This hands-on introduction to BARN's Kitchen allows participants time to work through a recipe, be trained on various pieces of equipment (ovens, induction burners, Kitchen Aide mixers, and/or food processors), as well as, orient themselves to BARN's Kitchen. BARN's Kitchen is permitted by the Kitsap Health Department. This requires food novices to become familiar with appropriate methods of food preparation for public consumption, storing food and kitchen cleanliness. These standards will be reviewed and practiced as a part of the orientation production.
Picture courtesy of pexels.com
This is a live, virtual hands-on cooking class for adults and/or children all from the comfort of your own kitchen. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.
3 cups of white sushi rice – Lumberg brand is recommended
1 package of 10 sheets of nori for sushi –needs to be toasted or say for sushi
2-3 large carrots
1 ripe but still more on the firm side avocado
1 package of seasoned tofu – Wildwood “savory” recommended * if you can not find it get as firm a tofu as you can. Directions to season it is in the recipe
1 bunch of scallions
1 box of radish sprouts (don’t sweat if you can’t find )
1 bottle of seasoned rice vinegar – it must be seasoned and you will need 1.25 cups
1 bottle of soy sauce or tamari for serving (optional)
1 jar of pickled ginger for serving (optional)
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 as well as teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience cooking a plant-based diet and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at the BARN for the last three years.
September: Savory Winter
Do you like to bake and learn with others? This is a perfect opportunity to get together each month (except August) and learn to make a seasonal dessert, and one savory galette. While this is not a formal class, Kate will have made the item and be ready with tips and tricks to assist everyone.
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.
Join plant-based Chef Nancy Travis as she guides you through a 21-day plant-based challenge that is perfect for someone who is interested in losing weight, wanting support in controlling diabetes as well as supporting a healthy blood pressure and heart.
This is weight loss without restricting “carbs” or counting calories. The key to healthy weight loss and maintaining a healthy weight is learning to choose the right foods that are satisfying and health promoting. This program based on clinical research and created by The Physicians’ Committee for Responsible Medicine, will help you lose weight and stay healthy, all while bolstering clinical benefits such as lowering cholesterol, blood pressure, gaining better diabetes control as well as improving energy and mood.
Each class in the series will include an educational video, class discussion and support as well as a cooking demonstration of 3 recipes. Lots of tips and tricks, recipe handouts, as well as additional resources will be shared. You will also have access to Nancy via email to answer any questions between sessions.
Session 1: The Power of Your Plate - September 13We will focus on getting ready to start a low-fat, plant-based diet. We will guide you through what the diet entails, what groceries to purchase and what a healthy menu will look like.
Session 2: Let’s Go! - September 20thAfter a week of preparations and today’s lesson, you will have all the tools you need to start a low-fat, plant-based diet for the next three weeks. We will go around the "zoom room" and see how everyone did in their preparatory week of food shopping and meal planning.
Session 3: Getting into Gear - September 27th
After the first week of the challenge we will discuss how things went; share successes and get support for things that were challenging. You will gain some new insights from other class participants and may chose to share some of your own.
Session 4: Breaking the Food Seduction - October 4thThis class will go over why specific foods high fat foods like cheese seem addictive and why foods like broccoli are not. Today’s lesson will address what we can do to break those addictions.
Session 5: Keys for Natural Appetite Control - October 11th This final class you will have been following a plant-based diet for 21 days. We will discuss next steps along with learning about appetite control
This class was 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.
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.
October: Apple Cake (Silver Palette)
November: Pumpkin Break or Cheesecake (TBD)
BARN will be closed and the front and back doors locked down to both Members and Non-Members beginning at 7:00 PM on Friday night as we begin preparations for the Bazaar at BARN.
Doors will reopen to all on Saturday, at 8:00 AM.
If you have questions, please contact Carla our Membership Coordinator at Membership@bainbridgebarn.org.
BARN members wishing to participate in this event must be a member for a minimum of 3 months (must join by August 31st) to participate. You can contact Carla Mackey at firstname.lastname@example.org for an application which will be available TBD.
December: Cookie Swap!
Do you like to bake and learn with others? This is a perfect opportunity to get together each month and learn to make a seasonal dessert, and one savory galette. While this is not a formal class, Kate will have made the item and be ready with tips and tricks to assist everyone.