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Make Ahead Meals: Cooking With Apples

Join BARN veterans to make timeless and delicious recipes to bring home to your family. This month's class will feature 3 recipes all incorporating fall apples! Participants will

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Make Ahead Meals: Cooking With Apples

Make Ahead Meals: Cooking With Apples

Join BARN veterans to make timeless and delicious recipes to bring home to your family. This month's class will feature 3 recipes all incorporating fall apples! Participants will

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Registrations Closed

About

Join BARN veterans to make timeless and delicious recipes to bring home to your family. This month’s class will feature 3 recipes all incorporating fall apples! Participants will be making a pork and cider main dish, a vegetarian quinoa salad and a pie to take and bake - all made with local apples. Each dish will feed a family of 4, and all items produced are able to be frozen and reheated.

There will be an additional materials fee of $40, added to the cost of the class when you register. Participants are requested to bring an apron, two quart-sized containers and a 9-inch pie plate. 

Our next class in this series will take place on October 14th, focused on cooking hearty meals. Separate registration will be required for each class once they are posted. 

About the Instructors: 

Myra Zocher will be leading the class with tried and true recipes that are sure to please. Myra is a local resident with her own craft baking business - A Woman Sconed, which is distributed locally and produced here at BARN.  She is a self-taught all-around kitchen wizard, with emphasis on local and fresh ingredients and simple preparation.
Before moving to Bainbridge Island in 2016, Marcela Sandoval spent the last 18 years accompanying her diplomatic husband around the world.  They have lived in China, Zambia, North Korea, Nepal and Tanzania. Growing up in South Texas to immigrant parents, 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 elementary students at the International School of Tanganyika.  Marcela’s life experiences are reflected in her cooking.
"Being in the Kitchen and cooking together with family and friends has always been what we do."   Marcia Adams-Landry has been involved in cooking since an early age, simply by enjoying being in the kitchen with her Mom, Grandmother, and later learning from the culturally diverse neighbors and friends she came to know. Marcia is a member of several studios at BARN and currently serves on the Kitchen Arts steering committee.    

Contact: Myra at myrabeez@gmail.com

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