An Easy Holiday Brunch (Bring One Guest For Free!)

  • Thursday, December 16, 2021
  • 4:00 PM - 6:30 PM
  • BARN Kitchen Arts, Class Code KI121621JB-W
  • 0


  • For trained Kitchen Arts Volunteers
    A registration code is required.
  • $50 tuition + $18 materials fee
  • $40 tuition + $18 materials fee

Registration is closed

A Holiday Brunch does not need to be a stressful affair and this class will teach you how to make a beautiful Sour Cream Nutella Coffee Cake, a festive Hot Chocolate Mix and a Spiced Cranberry Simple Syrup to create a unique champagne cocktail!  All of these items are very easy to make and can be given as gifts or set aside for a Holiday brunch of your own.   

The Kitchen Studio would like to spread some holiday cheer! Feel free to bring one friend or family member (aged 14 or above) to join in on this fun class for the price of one - just be sure to indicate if you are bringing a guest during the registration process.


  • Students Bring:
    Please bring your own Bundt, angel food or loaf pan for the Nutella Cake.
  • 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. More details can be found here.
    • Tuition assistance is available. Click here to complete our simple form.

    Instructor Bio: Joanna Bressel-Wilder

    Food has been a passion of Joanna's from as far back as she can remember. In Joanna's family, food is a way to show love, bring people together, and connect deeply with those she cares about most. Creating simple warm moments together over a wonderfully delicious meal is what it is all about for Joanna. As a working mother of two active daughters, who is also BARN’s current Kitchen Arts Lead,  Joanna focuses a lot of her cooking on practical, quick, healthy, and creative meals without sacrificing taste and quality. 

    Aside from her natural culinary talents, Joanna has had the kind of experience that not only continued to fuel her passion but gave her the kind of hands-on experience to propel her to the next level of culinary cooking. Joanna worked in a variety of roles in the restaurant industry, working in several catering companies, and has been a Chef’s Assistant and Team Building coordinator at Sur La Table. Joanna attended both the Cordon Bleu and the Aspen Cooking schools where she received solid foundational professional training to elevate her cooking skills to a more professional level.

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