Culinary Arts
Magic Beans and Greens
Explore beans and greens, from purchasing to preparing creative, tasty meals.
Tuition Assistance and Other Policies
Meeting Times
- Sun, 10/27/2024 4:00 PM - 7:00 PM
Sun, 10/27/2024
Closed
About
Beans and greens are staples in many cultures worldwide, as well as in plant-based cuisine. Both are nutritional powerhouses, but what makes them magical is their ability to transform and help create creative dishes. In this class, we'll explore beans and greens while preparing a meal to share.
On the menu:
- Beautiful chickpea socca, a dish associated with France and Italy, though this simple, tasty flatbread was thought to have originated some 8,000 years ago in Egypt.
- White bean, garlicky greens soup
- Seasonal massaged kale salad
- Dark chocolate fudgy brownies for dessert, which will also use beans!
We'll discuss purchasing, cooking, and preparing beans and greens creatively and will do some sampling beyond the menu we create. Everything prepared and sampled in class will be dairy- and egg-free.
Materials
A $30 materials fee, included in the cost of the class, covers everything you'll need.
Class Policies
- Ages 18 and up are welcome.
- You must wear closed-toe shoes in the studio.
- You must 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
Nancy Travis
She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.
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