Summer Youth: Beautiful Bentos (Ages 12-18)

Youth, Culinary Arts

Summer Youth: Beautiful Bentos (Ages 12-18)

When you’re packing a lunch to go, a fully loaded bento is a beautiful box full of happiness.

 

Tuition Assistance and Other Policies

Meeting Times
  1. Mon, 7/22/2024 1:00 PM - 4:00 PM
  2. Tue, 7/23/2024 1:00 PM - 4:00 PM
  3. Wed, 7/24/2024 1:00 PM - 4:00 PM
  4. Thur, 7/25/2024 1:00 PM - 4:00 PM

Mon, 7/22/2024 - Thur, 7/25/2024

Closed

See additional date options »




Type:
No Prerequisite, Class, Summer Youth, Youth Ages 12-14, Youth Ages 14-16, Youth Ages 16-18, Youth Class

Location:
Culinary Arts Studio

Interests:
Cooking

About

Who can resist musubi (rice balls) shaped like animals? You'll play with your food, using rice molds and vegetable shape cutters to create fun ingredients for your boxes that are both healthy and delicious.

You'll let traditional principles and practices of Japanese cuisine guide you, incorporating five colors, five tastes, and five methods of cooking. You'll explore local and seasonal ingredients as you build your bright, beautiful, portable meals.

On the menu:

  • Shokado Bento Box: Six slots filled with classic bento ingredients.
  • Musubi/Sushi Bento Box: Create a colorful assortment of rice balls.
  • Teriyaki Bento Box: Learn how to make teriyaki sauce from scratch.
  • Soboro Bento Box: Tasty meat toppings on a bed of rice.

Details

  • Ages 12-18.
  • You must be registered for the class (no drop-ins).
  • You must wear closed-toe shoes to class.
  • Menu is subject to change.
  • Omnivores will enjoy this food. Check with instructor to see if food allergies or sensitivities can be accommodated.
  • Registration closes Monday, July 15.

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 youth.
  • Next time you register: You will be able to Search Registrants to select your youth.
  • You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
  • Make sure to fill out your youth's emergency contact information and other details when creating their account.
  • Questions? Email registrar@bainbridgebarn.org.

Materials

A materials fee of $50, included in the price of the class, will cover everything you need.

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.

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation, or Yonsei, in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals — of any cuisine — healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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