Baking and Roasting with Fresh Kelp

  • Thursday, March 10, 2022
  • 5:00 PM - 7:00 PM
  • BARN Kitchen Arts, Class Code KI031022EP+
  • 4


  • $58 tuition + $45 materials fee
  • $44 tuition + $45 materials fee

Registration is closed

Join chef Erik and Seagrove Kelp Co. founders Markos and Hillary Scheer and learn about the cultivation and preparation of fresh Ribbon Kelp (Alaria marginata) at the Seagrove Kelp Co. sustainable seaweed cultivation site in southeast Alaska. 

In this class you will be making baked winter squash and pasta with alaria and spinach, stuffed and roasted ribbon kelp with maitake and shrimp, kelp chips and sea green salad.

Please bring dishes to take your prepared items home in.

You may also be interested in attending two other kelp classes we have available. Stovetop Work with Fresh Sea Kelp on Thursday, April 14, or Fresh Preparations of Sea Kelp on May 12. 


  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  • Please click here for BARN's current COVID-19 health & safety protocols.
  • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor Bio: Erik Peterson

The visual and culinary arts have always been at the center of Erik’s life.  Pursuing both has taken him to institutions on both coasts and abroad.  For 10 years he cooked for the popular and influential Boat Street Kitchen and Cafe in Seattle.  In addition to developing and preparing dishes, he taught small classes some favorite recipes and techniques. 

During that time he assisted Guest Chef Susan Kaplan at the Farestart culinary school to lead experiences in a professional kitchen to students.  He also taught drawing and painting courses at WWU in Bellingham, MCAD in MD, AU in DC, and BIMA on BI to name a few. 

Since relocating to Bainbridge Island he started Island Larder, a personal chef and creative culinary service ( ). He enjoys engaging people with what they are interested in and using his skills to expand theirs.  Broadening the palette and developing techniques expands our creative toolbox to keep us on a learning curve that never really ends.

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