Youth, Culinary Arts
Youth Maker Mondays: Harvest Creations (Ages 12-18)
Autumn is like no other season in the kitchen — let's turn that harvest bounty into deliciousness!
Tuition Assistance and Other Policies
Meeting Times
- Mon, 10/2/2023 2:30 PM - 5:00 PM
- Mon, 10/9/2023 2:30 PM - 5:00 PM
- Mon, 10/16/2023 2:30 PM - 5:00 PM
Mon, 10/2/2023 - Mon, 10/16/2023
Closed
About
Week 1: Processing Pumpkins from Purée to Pepitas
By processing the whole pumpkin, you can truly understand and appreciate the potential of this gourd. The many tasty projects (soups, breads, butters, and more!) that this popular fall symbol presents will keep us busy! You can expect to learn knife skills, bake some delicious treats, and understand how to properly preserve and use a pumpkin with clever zero-waste hacks.
Week 2: Fall Apples!
Apples in Washington State are a celebrated part of the fall harvest. The variety of apples also means a lot of culinary territory to explore. You will learn to tell the differences between many types of apples and what you can make with them using simple processes like stewing or baking. You will make delicious apple treats like apple sauce, apple cake, or simple baked apples.
Week 3: Hidden Squash Dinner Plan
More seasonal gourds! You will make a naturally sweet autumn soup, elevated by warm spices and cream. You'll also whip up a quick and easy baked goodie to tie the whole thing together. You will learn culinary techniques and sauce and emulsify your way through the creation of a light vegetarian soup.
Registering Youth
- Parent/guardian registering a child for the first time: When you register, select "Others Only" in the "Who Are You Registering?" section. On the next page, select "Add New Registrant." Create an account for your child.
- The next time you register your child, use "Search Registrants" to select them.
- Make sure to fill out your youth's emergency contact information and other details when creating their account.
Class Policies
- Ages 12-18 are welcome.
- You must wear closed-toe shoes to class.
- Each participant will need to be registered for the class (no drop-ins).
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. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- 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
Nadja Peschke
Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. She works as a professional baker and does art commissions on the side. In her day-to-day life and on her travels abroad she enjoys creating meals and baking her signature sourdough bread for friends. She first began baking sourdough in 2020 and has proudly shared her starter “Lilac” with Culinary Arts classes at the BARN. In her classes, Nadja loves to incorporate the importance of seasonality and supporting our local food systems. She teaches both youth and adult classes. You can find her current food and art work on nadjapeschke.com or on Instagram @thewinterlilac.
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