Healthy Dips, Dressings & Roasted Roots for No-Fuss Entertaining (Online)

  • Saturday, November 28, 2020
  • 11:00 AM - 1:30 PM
  • BARN Kitchen Zoom Room, Class Code KI112820RD
  • 3


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    *Please note that registration will close on 11/25 @ 1:30p

Registration is closed

**This workshop will be live streamed via Zoom.** 

Transform ordinary produce, such as carrots and cauliflower, into surprising alternatives to traditional dips and appetizers.  Wow your guests and family members with these impressive alternatives to hummus.

In this class, you’ll make two roasted vegetable dips and learn how to incorporate tahini paste into an amped-up dressing for a seasonal starter salad. You’ll also see how your roasted veggie dips can become the centerpiece of an impressive platter for your next holiday gathering.

This is a live, hands-on cooking class held in your kitchen via Zoom. Meloni and Reed will be teaching you how to prepare the roasted vegetable dips. This class is meant to be as interactive as it would be in the BARN Kitchen.


  • Registration will close on Wednesday, 11/25 at 1:30 PM.
  • This class will be taught via Zoom. For a great video on how to use Zoom, watch this tutorial.
  • A Zoom link, shopping list and recipes will be sent 5 days and one day before the start of class to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
  • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
  • In gratitude to our members for their continued support during the closures, BARN is offering all classes for free to BARN members through December 2020.  Members are still responsible for paying materials and mailing fees, where applicable. If a class is full, please add your name to the wait list in case a space opens up or we are able to offer another class. Check our calendar frequently as more classes are being added each week! 
  • Tuition assistance is available. Click here to apply.

Instructor Bios:

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest. Find Reed’s blog at, or follow him on Instagram and Facebook @pestoandpotatoes.

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 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.

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