Kitchen Arts
Fresh Herbs: Tasting Menu and Take-Home Garden
Learn how to grow, prepare, and creatively use spring garden herbs in various recipes.
Member$110.00 (any noted materials fee included) |
Guest$135.00 (any noted materials fee included) |
Meeting Times
- Thur, 5/23/2024 5:00 PM - 7:00 PM
Thur, 5/23/2024
About
Spring brings the promise of garden-fresh herbs and all the possibilities of the season. Experience that by planting an herb garden in a four-gallon bucket you can take home. The starts will be ready for harvest by the end of the month, and remain abundant for harvesting through the summer and into fall.
We'll also taste and create with fresh herbs (and you'll go home with recipes to impress family and friends). On the menu:
- Classic spring rolls and a delightful salad using herbs from BARN's culinary garden.
- Two recipe demonstrations will illustrate how to use salmon and dill in a traditional gravlax recipe (gravlax is a Nordic cured salmon dish) and how to make “knock-your-socks-off” sage-and-rosemary ice creams.
Materials
A $42 materials fee, included in the cost of the class, covers everything you'll need.
Class Policies
- You must wear closed-toe shoes in the studio.
- You must be registered for the class (no drop-ins)
- Menu is subject to change.
- Omnivores will enjoy this class.
- Check with an instructor to see if food allergies, sensitivities, or dietary preferences can be accommodated.
BARN Policies
- View BARN's Cancellation and Refund Policy
- View BARN's current COVID-19 health and safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
- Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. 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.
- For those who might need physical assistance, learn more about BARN's Companion Program.
Instructors or Guides
Bernard Gayraud
A new granddaughter brought Bernard to Bainbridge Island in 2020. A native of France, Bernard met his American wife at a hotel management school in Glion, Switzerland, where he was able to entrench himself into his inner culinary self, and he hasn’t stopped since. He was a cook in Paris before joining his father-in-law cooking and managing restaurants in Connecticut and then owning a restaurant. In 2012, he moved to California where he was a cook at the University of California at Santa Barbara. Most recently, he cooked at Madison House Senior Living on Bainbridge and is currently in the wine and spirits department at Town & Country Market. He can be seen walking, hiking, biking, and playing pickleball around town. He's frequently in Seattle helping out his daughter and their young family. Fun for him is a night around the dining room table enjoying good food and wine.
Bob Ross
Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.
