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Come learn to make Baklava, a Middle Eastern dessert, using a time tested recipe brought to the US from Saudi Arabia using walnuts, sugar, phyllo, and butter…lots and lots of butter! You will learn to make a simple syrup and how to assemble baklava, leaving the class with half a sheet. 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: Ali has been baking baklava for thirty years, usually for gifts for lucky family and friends. She has developed a nut intolerance and can’t actually enjoy her treats but she has been told that they are very yummy.
Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org
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King Arthur Flour Bakealong
Join us for April's monthly make and take! You will be participating in King Arthur's monthly bake-along challenge: Almond Puff Loaf. 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.
Join Barbara Schwartz for "Easy As Pie" as she shares tips and secrets for the perfect pie crust as well as a delicious filling. You will be making a blueberry galette, an open-face pie. All levels are welcome!
There will be an additional materials fee of $15, added to the cost of the class when you register. About the Instructor:
Barbara moved to Seattle in 2002 and fell in love with the Pacific Northwest. When she discovered the fresh berries she could pick in her own neighborhood, she decided it was time to learn how to make a pie. She baked pies for St. Clouds Restaurant in Madrona for 9 years. Many hundreds of pies later, she decided she could “spread the gospel” and teach people the joy of creating their own delicious and beautiful pies! Certified as a Cottage Baker, she sells pies baked in her own kitchen directly to the public. Barbara practiced medicine in California for 18 years as an obstetrician-gynecologist before moving to Seattle. She lives with her husband, Tom, who serves as public relations manager, taste tester and all-around Pie assistant! Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org
Barbara moved to Seattle in 2002 and fell in love with the Pacific Northwest. When she discovered the fresh berries she could pick in her own neighborhood, she decided it was time to learn how to make a pie.
She baked pies for St. Clouds Restaurant in Madrona for 9 years.
Many hundreds of pies later, she decided she could “spread the gospel” and teach people the joy of creating their own delicious and beautiful pies! Certified as a Cottage Baker, she sells pies baked in her own kitchen directly to the public.
Barbara practiced medicine in California for 18 years as an obstetrician-gynecologist before moving to Seattle.
She lives with her husband, Tom, who serves as public relations manager, taste tester and all-around Pie assistant!
Celebrate the first anniversary of BARN's new facility! Join us for a day of craft and inspiration. Hands-on activities and demonstrations in all eleven craft studios. Jewelry will be for sale in the jewelry studio. Enjoy food and fun for all ages.
This is a free event, no registration required. Parking is available onsite, or in the First Baptist Church parking lot on North Madison.
Here are a few of the activities scheduled:
In Electronic and Technical Arts:
In Woodworking:
In Kitchen Arts:
In Jewelry Arts:
In Metal Arts:
Join Chef Larkin Young for a Spanish-inspired preparation of the cuttlefish! The cleaned and marinated cuttlefish will be flash fried in a hot cast iron pan, then finished with some lemon, parsley and chili flake, simulating "a la Plancha." Next will be the preparation of a salad made from grilled romaine accompanied by a version of Caesar dressing with lots of lemon, parsley, anchovy, paprika and capers.
The completed dishes you will enjoy will be:
Grilled romaine salad with creamy anchovy and oregano vinaigrette, and Sepia "A la Plancha" with pimento and lemon. 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:
Perhaps you recognize Larkin Young. Maybe he’s brought out your dinner out of the kitchen from Tilth, Alchemy or the Willows Inn on Lummi Island. Maybe you saw him take home the gold on Iron Chef, as part of Chef Maria Hines’ team of three, besting even Morimoto himself.
Larkin has more than 10 years of experience under his belt. He’s been a fixture at fine dining establishments, pop-up events and volunteer events.
Now the executive chef is taking his creative expertise out of the restaurant – and into your kitchen. He wants to create a space where chefs can interact with diners in the comfort of their own homes, making memorable experiences with engaging menus and food concepts. He can create a 5-star dinner – and take special concern with menu preferences and food allergies or preferences.
Larkin also wants to pass on what he’s learned to clients – offering a number of classes and workshops. Host a cooking course with a group of friends at your home for a birthday party to remember – or join him for a walk in the woods to learn about foraging tips.
Larkin’s creativity in the kitchen is infectious – and he hopes you'll join him on a gourmet adventure.
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.
For youth ages 8 - 11
Summer on Bainbridge Island provides many unique culinary opportunities. Access to local and fresh agriculture and the Sound is a bountiful feast to be had - if you know where to look. This 5 session camp will introduce students to local farms through their summer Community Supported Agriculture (CSA) boxes easily available on Bainbridge this time of year. We may also explore locally available seafood. More importantly, students will come away having learned how to prepare and enjoy the local harvest.
There is an additional Materials Fee of $50 that will be added to the price of class when you register.
Important Notes:
Instructor:Marcela Sandoval is a classically trained Chef and has years of cooking abroad and instructing kids of all ages.
For youth ages 12-15
For ages 14 - 18
In this 4 session (3 hours a day) class, study the art of chocolate at BARN with Chef Tamas of the acclaimed L'Atelier on Bainbridge. First, you will learn the history of chocolate and basic chocolate techniques. Through conversation and practice, you will understand the importance of ingredients. During the first two days, you will make dark chocolate and milk chocolate truffles. In the second week, you will craft chocolate mousse cake in the BARN commercial kitchen.
There will be an additional $40 Materials Fee added to the price of class when you register.
Please complete this permission slip and bring it to the first day of class.
Minimal financial assistance available. Please apply here.
If you would like BARN to know any specific information about your child's allergies or learning needs, please email Julie Leung: julie@bainbridgebarn.org.
Instructor:
Tamas Ronyai has worked as a chef around the world and competed on the international culinary stage. His passion has always been chocolate and pastry. Tamas has trained with some of the world's best chocolatiers and pastry chefs in France, Belgium, Montreal, and Chicago. His "Atelier" is a dream come true.
For youth ages 12 to 15
Come explore a culinary journey around the world in 5 days! Possible stops include Mexican, Thai, Italian and Tunisian cuisines. You will build new skills and learn new ingredients and techniques. Every day you will cook delicious recipes for lunch and you will also learn how to maintain a community kitchen.
For youth ages 8 to 11
