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Youth: Thanksgiving Side Dishes (10-14)

Learn recipes and skills to make a memorable holiday feast.

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Youth: Thanksgiving Side Dishes (10-14)

Youth: Thanksgiving Side Dishes (10-14)

Learn recipes and skills to make a memorable holiday feast.

Pricing
  • Guest Registration
    $ 125.00
  • Member Registration
    $ 105.00
Tuition Assistance and Policies
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Cancellation & Other Policies
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Thanksgiving feasts owe a lot to their side dishes, balancing rich dishes or accenting them with bright pops of flavor: The tart sweetness of a spiced orange cranberry compote, the perfect gravy to top mashed buttery potatoes, and toasted sourdough stuffing that’s moist in the middle. In this class, you’ll learn how to prep ahead to help your families in the kitchen this holiday season. Knife and baking skills will be taught with patience and the opportunity to improve.

On the menu

Nadja's cranberry sauce with an orange and spice twist.
Mashed buttery potatoes.
Gravy made with roast chicken drippings.
Sourdough stuffing.
Corn bread.
Roasted squash salad.

Details

  • Do not bring water bottles. Water will be provided.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, and wheat.

Registering Youth

  • New registrants: When you register, if your youth does not already have an account with BARN, you will create an account for them.
  • Next time you register: You will be able to Search Registrants to select your youth.
  • Make sure to fill out your youth's emergency contact information and other details when creating their account.
  • Questions? Email registrar@bainbridgebarn.org.

Materials

  • A $20 materials fee, included in the cost of the class, covers all the ingredients you'll need. 

Class Policies

  • Ages 10-14 are welcome
  • You must wear closed-toe shoes and tie back long hair.

Instructor
Nadja Peschke

Nadja comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. She works as a professional baker and does art commissions on the side. In her day-to-day life and on her travels abroad, she enjoys creating meals and baking her signature sourdough bread for friends. She first began baking sourdough in 2020 and has proudly shared her starter “Lilac” with culinary arts classes at BARN. In her classes, Nadja loves to incorporate the importance of seasonality and supporting our local food systems. She teaches both youth and adult classes. You can find her current food and art work on nadjapeschke.com or on Instagram @thewinterlilac.

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