Culinary Arts
End of Summer Mediterranean Feast
These five dishes show the bounty and beauty of the Mediterranean between seasons.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Tue, 10/7/2025 3:00 PM - 6:00 PM
Tue, 10/7/2025
About
Join Chef Nicco Muratore as we use the season's bounty and create a delicious meal together. Focusing on local produce, mushrooms, and seasonal meat and fish, we'll make five dishes that show the versatility and beauty of the Mediterranean region.
On the Menu
- Roasted and marinated pepper toast with castelvetrano olives, whipped fresh cheese, mint, and anchovy on sourdough.
- Red pepper hummus with Greek lamb ragu and fresh pita.
- Heirloom tomato salad with za'atar oil, basil labneh, seared shishito peppers, and herbs.
- Preserved lemon and oregano-marinated black cod, cucumber and sungold tomato salad, toasted pine nuts, and mint.
- Roasted new potatoes with dill and parsley salsa verde.
Details
- Enjoy this dinner with chef's selection of Lebanese wine.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk, fish, tree nuts, wheat, and sesame.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $25 materials fee, included in the price of the class, covers everything you need.
Class Policies
- Ages 21 and up are welcome.
- Closed-toe shoes are required in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco grew up in Boston, where he got his start cooking at the restaurants inside historic Fenway Park. He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun's restaurants, Nicco joined The Montagu Kitchen in London's Grand Hyatt Hotel. Next was a stint at Danny Meyer's historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal's team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions.
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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