Culinary Arts
Mediterranean Spring with Chef Nicco
Pacific Northwest king salmon in herb beurre blanc stars in this Mediterranean menu.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Tue, 4/14/2026 3:00 PM - 6:00 PM
Tue, 4/14/2026
About
Chef Nicco celebrates the early harvests of the Pacific Northwest through this beautiful Mediterranean-inspired meal full of color, flavors, texture, and fun techniques. You will explore pan Mediterranean flavors, stretching from the south of France, to Italy, to Turkey, Greece and The Levant.
The first spring king salmon will be the headliner of a menu that pairs modern techniques and tradition to create exciting new flavors and dishes that can be enjoyed all spring long.
On the menu:
- Spring king salmon with garden herb beurre blanc and roasted radish salad.
- Chicken sausage stuffed shallots with rhubarb mostarda and spring salad.
- Blistered sugar snap and snow peas with pistachio tahini and mint.
- Grilled asparagus with spring onion-vadouvan gribiche and herbs
- Chef’s wine selection.
Omnivores will enjoy this menu.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (butter), fish, tree nuts, wheat, 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
Class Policies
- Wear close-toed shoes and tie back long hair
- Do not bring water bottles. Water is provided.
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 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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