Crazy-Good Condiments (Online)

  • Saturday, July 24, 2021
  • 10:00 AM - 11:30 AM
  • BARN Kitchen Virtual Zoom Room, Class Code KI072421CL
  • 7


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    *Please note that registration will close on Wednesday, July 21st at 11:30am.


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

The secret to scrumptious home-cooked meals (and impressive entertaining!) is keeping crazy-good condiments stocked in your pantry or refrigerator. These four are some of Cynthia Lair’s personal favorites and sound perfect for your Summer meals:

Quick Pickled Red Onions, Maple Glazed Pecans, Cilantro Chimichurri, Apricot Ginger Chutney. All can be made in bulk and canned or kept frozen.


  • Registration will close on Wednesday, July 22nd. 
  • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
  • A Zoom link, prep work, and recipes will be sent 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. 
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Chef and Author: Cynthia LairCynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.

Her latest book, Sourdough on the Rise:  How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019.

The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.

Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.

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