Return to Home
Join us for our monthly (held every fourth Tuesday) make and take! We'll have the ingredients set up in the kitchen and we'll all learn together. This month we'll make our own Oreo-style cookies and add some spooky decorations.
Instructor: Marcela Sandoval
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 class has prerequisites. Please see below.
Build an elegant wooden pie box with a punched copper top as you gain experience on tools in BARN's Woodworking and Sheet Metal studios.
In this three-evening class, you will use a table saw, chop saw and other tools to build a pegged box from cypress. You will also create a decorative punched-copper top, which will allow steam to escape as your pie cools, and a stainless steel drawer to hold the pie.
If you also register for the November Monthly Bakealong: Pumpkin Pie, scheduled for Nov. 26 in BARN's Kitchen Arts Studio, you'll be able to give your freshly baked pumpkin pie a ride home in style.
Instructors: Carol Fiedler Kawaguchi will guide the woodworking phase. Linda Sohlberg will head up the metalworking. Carol is a professional furniture restorer. Linda heads BARN's Sheet Metal Studio.
Wear close-toe shoes. Avoid dangling jewelry or loose clothing. Long hair must be tied back.
**Class cancelled per Jeanne due to low enrollment. Registrant has been notified. 10/21 SK**
Join us to learn, work, and participate in a pleasurably designed evening, learning competent Tuscan cooking and some of the eloquent and subtle techniques of plating, table etiquette, flower arrangements, and appropriate music compilations. The evening is planned as a cultural event centered on the Tuscan lifestyle, focusing on selected regional food courses intermixed with discussions of significant historical gardens, and how terracotta is used as critical objects in the landscape as well as the kitchen.
The evening culminates in a traditional candlelit Tuscan long table sit down dinner with all enjoying the fruits of preparation, cooking, and learning. Guest will participate in preparing one or more of the evening's food courses:
Traditional Prosecco and central Italian white and classic Chianti wines will be available.
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 central Italy, it’s people, food and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terracotta.
Instructor 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. Baking is her craft, and she is happy to share her knowledge and the tasty treats warm out of the oven.
Photo credit: pexels.com.
Middle Schoolers: Join us for after-school Maker Mondays at BARN this fall! This six-week program will be held in our Kitchen Arts Studio with our illustrious teaching chef Marcela Sandoval.
Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. Each session will allow students to grow and develop skills as well as learn the importance of cleanliness and washing as they work.
Session 1 - Custards and Cremes
Learn to make fillings for your favorite pastry.
Session 2- Pies and Tarts
Rolling the perfect dough takes practice. We will learn a simple and delicious recipe and take home an apple galette.
Session 3 – Meringue
From Eaten Mess to Macaroons, this class will focus on the art of the perfectly whipped meringue. Learn to use a pastry bag to form perfect treats.
Session 4 - Cupcakes and Butter Cream Frosting
Session 5 - Gingerbread Cookies
Just in time for the holidays! We'll put our technical skills to the test to produce and decorate the perfect holiday cookie.
Session 6 - Pâte à Choux
Pâte à Choux is a very different kind of dough which is used from churros to eclairs. Our final class is a culmination of all we have learned. More piping techniques as well as fillings to produce sweet eclair treats.
Everything is made in the BARN Kitchen from scratch.
Age Level: Youth Class for grades 7 & 8.
Marcela Sandoval is a classically trained Chef and has years of cooking abroad and instructing kids of all ages.
Jasmine Fischbach, class assistant: "My favorite thing to cook is salmon and succotash which I learned to make at BARN's Farm to Table class in 2018. I'm an 8th grader, a BARN Kitchen Volunteer and student of many BARN classes. I'm involved in Scouts and on the BI Swim Team."
Get a head start on the holidays with help from a professional...as Chef Miles James demystifies making a turkey (or your bird of choice) dinner with all the fixings.
Each student will work with a mini-turkey (a chicken), to learn about brining, stuffing, trussing and cook times. While they roast, you will make stuffing, cranberry sauce and the perfect gravy. Once out of the oven, you'll learn how to carve your perfectly roasted chicken. You will take home a delicious meal, recipes and wine suggestions along with the confidence that you, too, can prepare the perfect holiday meal.
About the Instructor:
Join plant-based chef Nancy Travis for an evening filled with creative and festive ideas for your holiday table. Nancy will demonstrate a beautiful mushroom wellington and gravy that will impress your guests. Then as a class we will create a wonderful wild rice stuffing for each student to stuff their own squash to take home.
Nancy will also have a vegan pumpkin cheesecake to sample and will discuss ideas to alter some traditional favorites to make your holiday meal work for different dietary preferences.
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 café on Bainbridge island. Currently her business Sukhi Kitchen provides vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families.
Nancy can be reached at Sukhikitchen.com
Kick the night off with wine and non-alcoholic beverages, plentiful appetizers, and live music in our beautiful commons area, and the rest of the evening will be spent learning new skills alongside old and new friends in our artisan studios. When you arrive, you'll be able to sign up for two of the three activities offered: Gemstone Bracelets in our Jewelry Studio, Japanese Sashiko Stitching in our Fiber Arts Studio, and Entertaining with Fall Bruschettas in our Kitchen Arts Studio.
Go ahead - treat yourself! You deserve it.
The Magic of Gemstone Bracelets
More than just a piece of jewelry, these are bracelets with meaning that have the potential to transform your life by manifesting miracles! Want to know which stones are best for new beginnings, focus, positive energy, confidence, or attracting wealth? We will discuss the healing properties of popular gemstones and choosing stones that combine the energy and intention to help you achieve your desired outcome. Each person will make one personalized bracelet during this session to keep for themselves or to give as a handmade gift. Additional kits will be available to purchase at the event.
Japanese Sashiko Stitching
“Sashiko” is Japanese embroidery that uses little running stitches (“Sashiko” literally means “little stabs”) to create designs from nature and rhythmic geometric patterns. You'll take home a simple 4” x 4” pattern in white thread on gold, red, or purple fabric and then put it in a small frame. You’ll end up with a small work of art for your home or give as a gift!
This is a 21+ only event.
All materials, food and beverages are included in the registration fee.
Just in time for the holidays...
Savory and sweet, we will take away a delicious Gluten Free pie recipe. Students will learn to make a roasted red pepper tart and pumpkin pie. As well as, walk away from class with confidence they can enjoy delicious GF sweet and savory baked goods.
**Please note that BARN's Kitchen is not gluten free.
Donna Lark has taught Gluten Free Cooking and Baking Basics classes at the 577 Foundation in Perrysburg, OH for many years. After a celiac diagnosis in the family 10 years ago, she has maintained a gluten free kitchen and learned to adapt all the old family recipes and create new GF favorites.
Looking to become involved in the Kitchen Arts Studio?
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 Monday of the month, at 10:00 am.
There are also evening classes available. Please see our calendar to register for the evening session.
Looking to become involved in the Kitchen Arts Studio?
Whether you would like to volunteer, teach, or rent the kitchen as a permitted producer, you are invited to attend a Kitchen Studio orientation!
Orientations will be held monthly on the third Monday of the month, at 6:30 PM.
There are also morning classes available. Please see our calendar to register for the morning session.
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 Monday, October 21.
Join us for our monthly (held every fourth Tuesday) make and take! We'll have the ingredients set up in the kitchen and we'll all learn together. We'll be making pumpkin pies from scratch, all the way from squash to yum! We will be making the pie shell and storing the filling separately. Participants will bake pies at home the next day.
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.
This is a staff holiday.
Be a Maker for a Day!
Check out our 10 studios, participate in making crafts or generally check out BARN! It's free, and open to all ages.
More information will be posted later in October 2019.
For more information contact: info@BainbridgeBARN.org