Youth, Kitchen Arts
Summer Youth: Mad Hatter Tea Party (Ages 12-18)
Venture down the rabbit hole to the Mad Hatter Tea Party, create confections fit for a queen, and maybe find out why a raven is like a writing desk.
Meeting Times
- Mon, 7/10/2023 9:00:00 AM - 12:00 PM
- Tue, 7/11/2023 9:00:00 AM - 12:00 PM
- Wed, 7/12/2023 9:00:00 AM - 12:00 PM
- Thur, 7/13/2023 9:00:00 AM - 12:00 PM
Mon, 7/10/2023 - Thur, 7/13/2023
Closed
About
You will spend the week creating classic confections while learning basic pastry techniques that will last a lifetime. You'll learn to whip meringue, develop piping techniques, separate and temper eggs, macerate fruit, and make jam, just to name a few. And take home treats for everyone to enjoy.
Each session allows you to grow and develop skills to be used the next day while also learning the importance of organization and cleanliness in the kitchen.
Day 1 - Scones and lemon curd
Day 2 - Classic fruit tart
Day 3 - Victoria sponge and tea sandwiches
Day 4 - Macarons
Details
- For students ages 12-18 .
- Skill Level: Beginner
- Registration closes Monday, July 3.
- A $50 materials fee included in the cost of the class covers all materials.
- Students must wear closed-toe shoes to class.
Registering Youth
- New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your child. The email address on their account must be unique.
- The next time you register your child, you will be able to Search Registrants to select them.
- Complete and return this minor permission form.
- You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.
Materials
Class Policies
- If you have any questions, please email BARN Youth Program Coordinator, Sarah Jones at SarahJ@BainbridgeBARN.org.
- View BARN's current COVID-19 health & safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available- fill out the simple application before registering for a class.
- For those who might need assistance, learn more about BARN's Companion Program
Instructors or Guides
Marcela Sandoval
Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in D.C. 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.
