Kitchen Arts March Cookbook Club: "Root, Stem, Leaf, Flower"

  • Sunday, March 20, 2022
  • 11:00 AM - 1:30 PM
  • BARN Kitchen Arts, Class Code KI032022MS
  • 8

Registration

  • $20 materials fee
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    Registration will close on Wednesday, March 16th at 1:30 pm.

Registration is closed

This is a BARN Member-only event.

Join BARN Kitchen Arts Volunteers as we review some of our favorite cookbooks from 2021. We will work through a few recipes and spend time tasting something new.  Buy your book, share your thoughts or just come ready to cook. We invite BARN Membership to join us in sharing and cooking with the BARN Kitchen Arts Community. Feel free to email your recipe suggestion to Marcela Sandoval.

March Book Club:

Root, Stem, Leaf, Flower: “How to cook with vegetables and other plants,” by Gill Meller. British chef, writer, and instructor Gill Meller take us on a seasonal journey of plant-based foods in his most recent book.  He believes that shifting to a plant-based meal can be liberating and the recipes in this book are not only inviting and creative but also simplistic. This book has so many beautiful photos and recipes, we could spend the whole year on a culinary journey with this book alone. 

    In this class, we will attempt and taste the following dishes:

    • Celeriac & Sage Ravioli

    • Roasted Sprouts with Green Herb Sauce

    • Cauliflower Soup with Cumin & Orange

    • Kale with Rosemary, Capers & Creme

    Details:

    • Registration will close on Wednesday, March 16th at 1:30 pm.
    • This event is open to BARN Membership only.
    • 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:

    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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