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Summer Youth: Sweet Tastes of Summer (Ages 10-14)

Explore the world of Sweets!

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Summer Youth: Sweet Tastes of Summer (Ages 10-14)

Summer Youth: Sweet Tastes of Summer (Ages 10-14)

Explore the world of Sweets!

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About

Learn how chocolate is made, starting with a fresh Ecuadoran cacao pod; remove the mystery of baking with yeast (yes a fungus!) by playing a little and making some morning sweet desserts; scream for homemade ice cream and enjoy it with edible bowls and creative toppings; go back in history and learn to make pie-like treats that taste better than their names of brunts, sonkers and buckles; and experience the miraculous transformation of egg whites to extravagant, glossy meringues in an old-English dessert called Eton Mess.

On the menu:

  • Pavlova and origins of the Eton Mess.
  • Candy making for young chocolatiers.
  • Ice creams and edible bowls.
  • Cinnamon bread and crumpets.
  • Three different uncommon fruit-laden pies.
  • (Menus are subject to change.)  

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, wheat, soybeans, and sesame.

Details

  • Ages 10-14 welcome.
  • Bring water.
  • Registration closes on Monday, June 30.

 

Details

A $60 materials fee, included in the class price, covers everything you'll need.

Instructor
Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

Instructor
Anne Willhoit

Anne is a teacher, food writer and photographer. Her work has appeared in several regional publications, including Edible Seattle, and she was a longtime columnist for the Kitsap Sun. She is grateful for the seasonal bounty that our island provides and prioritizes local, seasonal ingredients in her recipes. Always excited to teach at BARN, she has been involved with it since the beautiful kitchen and concept was just a mere gleam in the founding committee's eye. Follow her food journey and maybe learn a few things at annewillhoit.com

Instructor
Erin Girard

Erin is an experienced, credentialed classroom teacher with more than 24 years' experience teaching and working with children in a variety of settings including public schools, online, special education, and outdoor education. She holds a bachelor of arts degree, and a masters in education degree, and has completed post-graduate work in special education. Having always enjoyed cooking, Erin began adapting recipes as a mom of a child with severe food allergies and, in 2018, began teaching cooking and baking on a global ed-tech platform for learners 5-18. In 2020, Erin and her family relocated to the Pacific Northwest where they love to get outdoors to mountain bike, kayak, hike, and backpack.

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