Sunday Supper: Asparagus Risotto (Online)

  • Sunday, March 06, 2022
  • 4:30 PM - 6:30 PM
  • Class time is Pacific Time, Class Code KI030622MS
  • 9


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    *Please note that registration will close on Friday, March 4th at 6:30 pm.

Registration is closed

**This workshop will be live-streamed via Zoom. Class time is Pacific Time** 

Through our Sunday Supper Series, we intend to share some delicious recipes to up your culinary skills!

On the menu this month: Join Chef Marcela Sandoval for a virtual hands-on cooking class to make Lemon Asparagus Risotto with Arugula and Apple Salad. 

BARN’s Chefs & trained cooks will introduce you to many ingredients and cooking methods to make you more competent in the kitchen all from the comfort of your home.  Gather folks around the table or in the kitchen to assist - they won’t be able to resist the aromas.


  • Registration will close on Friday, March 4th at 6:30 pm (Pacific Time)
  • A shopping list will be in your registration confirmation email.
  • 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 one day before the class begins. 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. 
  • 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:

Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.

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