About

January's selection: 

"Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants”

Join BARN's Kitchen Arts volunteers as we review some of our favorite cookbooks. We team up, work through a few recipes, and spend time tasting something new. Buy your book, share your thoughts or just come ready to cook. Join us on the second Sundays of each month to share and cook with BARN's Kitchen Arts community. 

In January we explore "Root, Stem, Leaf, Flower:  How to Cook with Vegetables and Other Plants” by Gill Meller. British chef, writer and instructor Meller takes us on a seasonal journey of plant-based foods in his most recent book. He believes shifting to plant-based meals can be liberating and the recipes in this book are not only inviting and creative, but also simple. The book has so many beautiful photos and recipes, we could spend the whole year on a culinary journey with this book alone!

In this class, we will attempt and taste the following dishes:

• Celeriac & Sage Ravioli

• Roasted Sprouts with Green Herb Sauce

• Cauliflower Soup with Cumin & Orange

• Kale with Rosemary, Capers & Creme

Details:

• Registration closes Jan. 6. 
• Free for BARN members and $30 for guests.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Please click here for BARN's current COVID-19 health & safety protocols.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor:

Marcela Sandoval - Chef Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.