About

**This workshop will be live streamed via Zoom.** 

Canceled during a meeting on 6/3 per Joanna.~tt

Bruschetta, Meatless (or Meat) Balls with Italian Red Sauce

Join Chef Reed Dunn for a virtual, hands-on cooking class (via Zoom) to make lunch for dad on Father’s Day weekend. We’ll make a basic bruschetta appetizer and meatless (or meat) balls with a class Italian basil tomato pasta sauce to serve on the pre-made pasta of your choice. This class is perfect for kids to cook along with dad or mom to treat dad to a delicious classic Italian meal. Grab a carton of gelato for dessert to make it a full 3-course experience that’s sure to make dad’s special day!

Details:

• Registration will close on Wednesday, June 16th at 12:00 pm. 
• A shopping list will be in your registration confirmation email.
• A Zoom link, prep work, and recipes will be sent to the email you registered with two days before the class start. Please watch for this email. You may need to check your spam folder for emails from BARN.
  
• This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.
  
• BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
• Tuition assistance is available. Click here to apply.
  
  

Instructor Bio:

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest and Clean Eating Magazine. Find Reed’s blog at pestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.