Kitchen Arts Volunteer Calendar

To be a volunteer for Kitchen Arts you will need to have contacted Kitchen.Volunteers@bainbridgebarn.org to be on the trained volunteer list. After training is complete you will receive the registration passcode to register for any volunteer positions available on this calendar.
  • Click on a title to read more and register as a liaison volunteer. During registration you will need to enter the registration passcode provided to you during training.
  • If when you click on a link and there is no Liaison choice for registration, this means the position has been filled.
  • You can also click on "Week" located under the word Month below to see what is happening in the studio this week. If you click on "Year" you will see a list of all upcoming classes and events for the year. You can click on a date there to also register as a volunteer.
  • Hover on a title to see end time.

Upcoming events

    • Monday, November 01, 2021
    • Monday, November 15, 2021
    • 3 sessions
    • Kitchen Arts Studio, Class Code KI110121MS
    • 0
    Join waitlist

    If you want to acquire knife skills and basic culinary techniques, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen.  Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used again as well as explore culinary flavors to share with the entire family.   

    Week 1 ~ Vegetarian Salad Nicoise

    Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes.  Participants will also be introduced to an electric burner and learn to wash, peel, prep, steam and boil vegetables.  

    Week 2 ~ Thai Green Curry

    Continuing to build on basic culinary skills while introducing different ingredients, participants will continue to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.

    Week 3 ~ Apple Galette 

    Just in time for the holidays, our final class will build on all the skills learned as well as introduce a pastry.  We will learn a simple and delicious recipe as well as create a custard to top the apple galette.

    Important Details:

    • Maker Mondays are for students ages 12-16.
    • When you register your youth, please enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email". All reminders and important information will go to the email address you register with.
    • Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
    • Please have students bring a plastic container to bring food home in.
    • BARN is practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Please read our overall BARN safety policies here.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
    • Tuition assistance is available. Click here to apply.  

    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.



    • Tuesday, November 09, 2021
    • 6:30 PM - 8:30 PM
    • BARN Kitchen Arts Studio
    • 5
    Register

    Photo of Volunteer with button from Pexels.comThis is an internal BARN Kitchen Arts class specifically for our list of Kitchen Arts volunteers. A registration code is required and has been emailed to the Kitchen Arts volunteers.

    This hands-on introduction to BARN's Kitchen allows participants time to work through a recipe, be trained on various pieces of equipment (ovens, induction burners, Kitchen Aide mixers, and/or food processors), as well as, orient themselves to BARN's Kitchen. BARN's Kitchen is permitted by the Kitsap Health Department. This requires food novices to become familiar with appropriate methods of food preparation for public consumption, storing food and kitchen cleanliness. These standards will be reviewed and practiced as a part of the orientation production.  

    Details:

    • This class is a prerequisite for In-Studio Kitchen volunteers.
    • This class is limited to invited volunteers that will volunteer as assistants for future classes. A registration code is required. We will have kitchen orientations for the public in the near future.
    • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class and keep your hair up.

    For more information on how you can volunteer in our Kitchen Arts studio, please contact Sandra Mehta at kitchen.volunteers@bainbridgebarn.org.
    • Thursday, November 11, 2021
    • Friday, November 12, 2021
    • 2 sessions
    • Class time is Pacific Time, Class Code KI111121SB
    • 9
    Register

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

    Okay… it’s time to come clean…

    It’s true… the Shibaguyz love a certain kind of cake! Yes, we’re talking about the seasonal cake with the name akin to the evil character in a certain book about a young wizard. But, despite all that, we love it… and in November we’re going to share with you the reason why we do.  And we’ll even name it!

    This is no ordinary fruitcake recipe. This is the recipe that Jason’s mother, Kay, handed down to us from his Great-Great Grandma Hoyt who brought it over from England when she immigrated to the U.S. in the late nineteenth century. 

    We’re baking this in November, streaming live with you, because, although you can eat it as soon as it cools, it takes 30 days to make the “Grown-up version” completely saturated with brandy/rum. You will NOT want to use this as a door stop…or to anchor your boat. Believe us, it will not last that long. You’re gonna love it!

    Make plans to join us on Zoom as the Shibaguyz present to you a family heirloom as sent to them from Jason’s Mother as sent to her from his Aunt Irene.

    Details:

    • Registration will close on Tuesday, November 9th at 7:30 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. 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. 
    • Tuition assistance is available. Click here to apply.

    Instructor Bio:

    Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.

    Shannon and Jason's Social Media Links:

    Facebook

    Instagram

    Twitter



    • Thursday, November 18, 2021
    • 4:00 PM - 6:00 PM
    • BARN Kitchen Arts, Class Code KI11821KM
    • 7
    Register

    This class offers a delicious and unique riff on classic pie dough: it’s made with rye flour and dark beer. This galette is a perfect appetizer for your Thanksgiving Dinner or light supper when served with a salad and toasted bread. We bet that after this class you will want to plant some Swiss Chard in your garden!

    Details:

    • Students should bring a plastic covered dish to take their galette home in.
    • 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 apply.

    Instructor Bio:

    Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer.  Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.


    • Monday, November 22, 2021
    • 6:00 PM - 7:30 PM
    • BARN Kitchen Arts Studio, Class Code KI112221MC
    • 2
    Register

    Join chef Meloni Courtway in BARN’s lovely kitchen studio for a delicious and gorgeous decorative double crusted apple pie.  She’ll teach you the art of the perfect buttery dough first, then show you how to build the crust, fill, top and decorate in order to get that “you didn’t really make this, it came from the bakery” look to your pie.

    This pie is sure to be a hit for your holidays! 

    Details:

    • Participants should bring a cooler large enough to hold their pie for travel home. If you’d like to bring a 9 inch pie dish, you are welcome to.
    • 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 apply.

      Instructor Bio:

      Meloni Courtway is a professionally trained chef, published food writer and certified teacher of culinary foundations and consumer sciences at Woodward Middle School on Bainbridge Island. As owner of Courtway Catering, a small event company dedicated to making cooking skills and team building part of every kitchen, she taught intimate in home classes and large scale farm workshops, as well as catering events. She has written for Gannett and New York Times publications, and was one of the New York Times first paid food bloggers. Meloni loves working with kids and adults as they explore their own power and capabilities in the kitchen. She also loves pie.




      • Monday, November 29, 2021
      • Monday, December 13, 2021
      • 3 sessions
      • Kitchen Arts Studio, Class Code KI112921CC
      • 0
      Join waitlist

      The Holidays are upon us! Let’s make some treats for yourself and some to give.

      Week 1 ~ Edible Advent Calendar:  We will decorate sugar cookies with modeling chocolate and paint them with food color. You will have 24 numbered cookies to nestle into a gift box, for the perfect Holiday countdown.

      Week 2 ~ Chocolate Bombs: Let’s make 2” chocolate balls and fill them with hot chocolate mix and mini marshmallows. All you need is a cup of hot milk for the perfect wintry drink.

      Week 3 ~ Stained Glass Gingerbread Cookies: Do you like to decorate your holiday home with a gingerbread house? How about a cookie with a stained glass center, or cutouts? We will also add a little hole on the top of the cookie so you can add a ribbon and hang it up.

      cup coco from pexels.comImportant Details:

      • Maker Mondays are for students ages 12-16.
      • When you register your youth, please enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email". All reminders and important information will go to the email address you register with.
      • Please bring a plastic covered container to take your treats home in.
      • BARN is practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Please read our overall BARN safety policies here.
      • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
      • Tuition assistance is available. Click here to apply.  

      Instructor Bio:

      Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!

      https://www.crumbs-cakery.com/


      • Wednesday, December 01, 2021
      • 3:00 PM - 4:30 PM
      • BARN Kitchen Arts, Class Code KI120121CW
      • 6
      Register

      Join us as we immerse ourselves in the beautiful and accessible world of unique tea blends. Learn about how to use delicious medicinal herbs to formulate teas for the season. This class will cover the ethnobotanical properties and preparation of select herbs and flowers used for herbal tea. Participants will leave with their own custom blended tea.

      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. More details can be found here.
        • Tuition assistance is available. Click here to apply.

        Instructor Bio:

        Instructor: Chelsea Wills

        Chelsea Wills is a cook, artist, and mother. Recently she has been exploring food and migration, writing love letters, and mixing teas for her tea business Full Moon. Her teaching is based in long-term hands on experience. It aims to hold space for new possibility, presence,  and resilience. She collaborates with social movements, community groups, and organizations on projects that are participatory, critical, and hopeful.


        • Thursday, December 02, 2021
        • 1:00 PM - 4:00 PM
        • BARN Kitchen Arts, Class Code KI120221BBM
        • 2
        Register

        This class is for invited participants. Those participants have been emailed a registration code to register. We will be holding this class for the public, sometime in February of 2022.

        Learn the art of croissant making with Bill (The Random Acts of Croissants guy!).  Making croissants at home is often a 1 ½ to 2+ day recipe. In this class you will learn how to make a basic croissant in roughly 3 to 3 ½ hours and leave class with a dough roll ready to complete at home.  

        Techniques learned will be dough chilling, rolling, shaping, layering and buttering. You will get a chance to use pre-proofed and prepared dough to create and fill (if desired) a croissant for baking during class. Bon Appetite!

        Details:

        • There is a $15 materials fee for this class.
        • Please bring a container to take your dough roll home in.
        • 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.

        Instructor: Bill Baran-Mickle 

        I finally gave in to my desire to try to make croissants at home, by myself, in 2009. I researched and attempted several recipes and came across one that fit my time-line and modest skill set. I found making a batch meditative and every now and then just feel like making a batch. Knowing I should not eat them myself I began to give them away. 

        Soon, I engaged in what I call my “Random Acts of Croissants.” I also quickly moved from making plain croissants to making them filled with almond and chocolate. Being involved in a number of community boards and committees, I would randomly bring a batch for everyone, believing they could show my appreciation for the volunteer work my peers were doing. I also randomly select neighbors and friends and drop off small bags for a household. It seems to make recipients happy to get them. I certainly feel good making and giving them away!


        • Saturday, December 04, 2021
        • Sunday, December 05, 2021
        • 2 sessions
        • BARN Kitchen Arts Studio, Class Code KI120421CC
        • 0
        Join waitlist

        “Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log.

        It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms, sugar leaves and sugar winterberries. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.

        Participants will learn how to bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp French meringue.

        Please bring an airtight container to take your Yule Log home in.

        Details:

        • Registration will close on Thursday, December 3rd at 3:30pm. 
        • 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. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.
        • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
        • Tuition assistance is available. Click here to apply.

        Instructor Bio:

        Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!



        • Thursday, December 09, 2021
        • 6:00 PM - 7:30 PM
        • Class time is Pacific Time, Class Code KI120921SB
        • 16
        Register

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

        Gift Basket Goodies!

        What is a holiday without delicious food? There are few things as gratifying as giving your loved ones a delectable treat that comes right from your hands. Join the Shibaguyz as they pull out the stops and whip up some of our favorite holiday treats. From seriously delightful cookies to scrumptious baked goods, they’ve rounded up the best recipes that will help you and your loved ones ring in the holidays with sugar, spice and everything nice!

        Details:

        • Registration will close on Tuesday, December 7th at 7:30 PM (Pacific Time)
        • A shopping and equipment list will be forthcoming and will be emailed to you.
        • 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. 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. 
        • Tuition assistance is available. Click here to apply.

        Instructor Bio:

        Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.

        Shannon and Jason's Social Media Links:

        Facebook

        Instagram

        Twitter



        • Friday, December 10, 2021
        • 6:00 PM - 7:30 PM
        • Class time is Pacific Time, Class Code KI121021SB
        • 18
        Register

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

        Granola - Pexels.comGift Basket Goodies!

        What is a holiday without delicious food? There are few things as gratifying as giving your loved ones a delectable treat that comes right from your hands. Join the Shibaguyz as they pull out the stops and whip up some of our favorite holiday treats. From seriously delightful cookies to scrumptious baked goods, they’ve rounded up the best recipes that will help you and your loved ones ring in the holidays with sugar, spice and everything nice!

        Details:

        • Registration will close on Wednesday, December 8th at 7:30 PM (Pacific Time)
        • A shopping and equipment list will be forthcoming and will be emailed to you.
        • 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. 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. 
        • Tuition assistance is available. Click here to apply.

        Instructor Bio:

        Shannon and Jason Mullett-Bowlsby are the dynamic DIY duo known as the Shibaguyz. Their award-winning crochet, knit, and sewing designs have been featured in and on the covers of domestic and international publications. Over the past ten years they have developed a cult following with their “Fun Food Friday” cooking classes live on Facebook. Their enthusiasm, quirky sense of humor, and relatable teaching style have made them sought after teachers in local and national venues. The Shibaguyz live in Seattle with their three Shiba Inu who support their ventures… so long as there’s time for face rubbins.

        Shannon and Jason's Social Media Links:

        Facebook

        Instagram

        Twitter



        • Sunday, December 12, 2021
        • 5:00 PM - 6:30 PM
        • BARN Kitchen Arts Studio, Class Code KI121221KB
        • 12
        Register

        This class is for ages 21+

        Add charcuterie to your kitchen wheel house in this hour and a half class at BARN. Led by Kimber Brown you’ll learn how to create a meal for two (or appetizers for 4) on a serving board of your choice that will not only look amazing but will dazzle those who you invite to devour it.

        Featuring a Mediterranean theme, you’ll be making hummus from scratch, slicing and dicing veggies and cheeses, and layering all the ingredients, which include; salami, olives, naan, and dolmus into a beautiful, colorful gastronomical feast. When your creation is finished, you’ll step back and say, “Wow! I made that!”

        We’ll supply the ingredients and a glass (or two) of vino – you come with a serving board such as a ceramic or glass plate or platter, a wood slab – like a cutting board, or metal tray. As for size, plan for something in the range of 6” to 11” across x 12” to 16” long or up to a 14” circle. If it’s larger, no problem. We’ll create in the space you provide. Also, bring two to three small bowls that will fit onto your board to hold dips and other food items, about 3 – 4 inches across.

        Details:

        • We are partnering with our Woodshop studio by offering a Try It! Make a Charcuterie Board or a Folk Cutting Board class on Saturday, December 4th beginning at 9:00am. Make a charcuterie board to bring to this Kitchen Arts class! To read more about the offering in our Woodshop, click here.
        • 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 apply.

          Instructor: Kimber Brown
          Never one to back away from a fun kitchen experience, Kimber discovered the world of building food boards when a friend gifted her a board book and a food board for her birthday.  Both items sat until this past summer when she cracked open the book and immediately scoured her larder for the starting ingredients of what became the first of many boards. From savory to sweet each board she creates has its own style and flavor but all are guaranteed to wow. Also, as a woodworker Brown looks forward to creating more boards for her collection to use for when she says, “I am bored – let’s make a board!”


          • Thursday, December 16, 2021
          • 4:00 PM - 6:30 PM
          • BARN Kitchen Arts, Class Code KI121621JB-W
          • 8
          Register

          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.

          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. More details can be found here.
            • Tuition assistance is available. Click here to apply.

            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.


          Past events

          Sunday, October 17, 2021 In the Kitchen with Leo—Homemade Ramen: Easy, Impressive, Fulfilling!
          Saturday, October 16, 2021 Apfelstrudel
          Monday, October 04, 2021 Youth Maker Mondays: Sweet Mondays - European Classics (Ages 12-16)
          Wednesday, September 29, 2021 Demonstration: Cooking with the Shibaguyz-Market Skillet (Free Online Event)
          Sunday, September 26, 2021 Beta Class: In the Kitchen with Leo—Homemade Ramen: Easy, Impressive, Fulfilling!
          Friday, September 24, 2021 Oyster Happy Hour
          Tuesday, September 14, 2021 Monthly Bakealong - Olive Oil Cake with Fruit Compote (Online)
          Friday, August 27, 2021 Oyster Happy Hour
          Friday, August 20, 2021 Volunteer Opportunity: Bike For Pie Community Service Event
          Sunday, August 01, 2021 Sunday Dinner with Cynthia Lair: Fresh Corn Chowder with Roasted Poblano and Winter Greens Vegetarian Caesar (Online)
          Friday, July 23, 2021 Oyster Happy Hour
          Monday, July 19, 2021 Summer Youth: Grilling Around the World (Age 12-18)
          Monday, July 12, 2021 Summer Youth: Cooking 101 - Techniques & Skills Building (Age 10-12)
          Friday, June 25, 2021 Oyster Happy Hour (in-studio)
          Thursday, June 10, 2021 Friday Night Pizza with the Shibaguyz (Online)
          Saturday, June 05, 2021 Pupusa Party (Online)
          Saturday, May 22, 2021 Authentic Indian Food: Veggie Pulao, Fritters, & Mango Lassi (Online)
          Sunday, May 16, 2021 A Trio of Salads, Featuring Dairy-Free Pesto (Online)
          Wednesday, May 12, 2021 Setting up for Success - Plant Based Meal Prep with Nancy Travis (Online)
          Sunday, May 09, 2021 Tapas with Chef Sol Peñafiel from Barcelona (Online)
          Saturday, May 01, 2021 Preparing Spring Nettles with Azure Boure [Nettle Chicken Soup, Pesto, and Smoothie] (Online)
          Tuesday, April 13, 2021 Monthly Bake Along: Cardamom Pistachio Carrot Cake (Online)
          Wednesday, March 31, 2021 Hazelnut Currant Boule (round loaf yeasted bread) (Online)
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