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Canceled>Farmers' Market Meet Up, Shop and Cook Lunch

When
Saturday, October 09, 2021
10:00 AM - 3:00 PM
Location
BARN Kitchen Arts, Class Code KI100921RR
Spaces left
8

Registration

Guest Price – $80.00
$60 tuition + $20 materials fee
Kitchen Arts Volunteers
For trained Kitchen Arts Volunteers
(A registration code is required.)
Member Discount Price – $65.00
$45 tuition + $20 materials fee

We apologize for the inconvenience but this class has been canceled. Please check out our other Kitchen Arts Classes here.

Harvest season in October is absolutely the best time of year to do serious food gathering at the very popular Bainbridge Island Farmers’ Market. We’ll meet at the Market, see what’s available, brainstorm ideas, buy our goods from the Farmers and return to the BARN Kitchen Studio to create, cook, eat and share stories. Bring your ideas and recipes.

Remember some of the best flavors will be popping in early October: Beans, peppers, onions, sweet potatoes, new potatoes, summer & winter squash, tomatoes, corn, all kinds of greens, eggplant, late summer fruits and so much more. And don’t forget the variety of meats, breads, cheeses and wines and ciders from the local growers and makers.

Details:

To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Masks will be required except during the meal where everyone will be spaced six feet apart. More details can be found here.
Tuition assistance is available. Click here to apply.

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 France and Italy, the people, food and gardens. He shares a unique perspective that blends simple and accessible European cooking, renaissance gardens, and ornamental and culinary terracotta.

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