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Two Pâtés in Two Hours

Join Swiss trained French Chef Bernard Gayraud and BARN Kitchen Instructor, Bob Ross in the festive process of making two great pâtés just in time for cold weather visitors. Bob is

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Two Pâtés in Two Hours

Two Pâtés in Two Hours

Join Swiss trained French Chef Bernard Gayraud and BARN Kitchen Instructor, Bob Ross in the festive process of making two great pâtés just in time for cold weather visitors. Bob is

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About

Join Swiss trained French Chef Bernard Gayraud and BARN Kitchen Instructor, Bob Ross in the festive process of making two great pâtés just in time for cold weather visitors.

Bob is teaming up with Chef Bernard for this class and we're happy to have him visit the kitchen. Chef Bernard was raised in France before going to Switzerland for more formal hospitality and culinary training, will discuss the techniques he grew up with and share some fun ways to think about and eat pâté.

Details

A materials fee of $30, included in the price of the class, will cover everything you need. 

Project

In this class we will learn how to prepare and make the very traditional French Chicken liver pâté, incorporating cream, anchovies, and brandy.  In addition, we’ll learn the process of how to make a Terrine de Campagne using pork shoulder and belly, chicken liver, spices and other inspirational ingredients. You’ll be taking home some very special culinary treasures.

Class Policies

  • Ages 21 and up are welcome.
  • You must wear closed-toe shoes to class.
  • Each participant will need to be registered for the class (no drop-ins).
Instructor
Bob Ross

Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, Renaissance gardens, and ornamental terra cotta.

Instructor
bernard Gayraud

A new granddaughter brought Bernard to Bainbridge Island in 2020. A native of France, Bernard met his American wife at a hotel management school in Glion, Switzerland, where he was able to entrench himself into his inner culinary self, and he hasn’t stopped since. He was a cook in Paris before joining his father-in-law cooking and managing restaurants in Connecticut and then owning a restaurant. In 2012, he moved to California where he was a cook at the University of California at Santa Barbara. Most recently, he cooked at Madison House Senior Living on Bainbridge and is currently in the wine and spirits department at Town & Country Market. He can be seen walking, hiking, biking, and playing pickleball around town. He's frequently in Seattle helping out his daughter and their young family. Fun for him is a night around the dining room table enjoying good food and wine.

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