Cooler evenings mean cozy suppers, and the Culinary Arts Studio has a full slate of them this fall. We’re especially excited about our first Pacific Northwest Harvest Dinner, a seated four-course celebration of the region’s autumn bounty, paired with wines chosen just for the occasion, on Oct. 23. Beyond that special evening, you’ll find hands-on classes covering everything from Persian feasts to hand-cut udon, plus a chance to roast your own coffee beans. Whatever flavor is calling to you, there’s a seat at the table.

Special Event

Pacific Northwest Harvest Dinner

Friday, Oct. 23 · 6 – 9 PM: Our corner of the Pacific Northwest is exquisite in the fall! Join us for a seasonal dinner prepared by Chef Nicco Muratore, with wine pairings by Christopher Gronbeck, celebrating the region’s bountiful harvest. This is a chance to learn about local foods and innovative ingredient preparations while you sit and enjoy a four-course meal. You’ll chat with Nicco and Christopher about the history of our grape regions and how these wines pair with the dishes they’ve prepared. Pricing includes wine pairings and tea or coffee with dessert.

Appetizers

  • Cheese and Charcuterie Selection: local cheeses and salumi, grilled sourdough, house pickles, mostarda, roasted hazelnuts, honey.
  • Beet Cured Salmon Crostini: rye crisps, sumac onions, tarragon creme fraiche.
    Mushroom Conserva Puffs: preserved wild mushrooms, whipped goat cheese, caramelized shallots, thyme.
  • Beecher’s Cheddar Gougeres: Jimmy Nardello pepper pimento, chives.

First Course

  • Roasted Delicata and Kuri Squash: whipped lemony fresh cheese, grape mostarda, toasted seeds, herbs.
  • Roasted Carrots: caramelized carrot labneh, hazelnuts, black pepper, and thyme honey.
  • Harvest Panzanella: end-of-season tomatoes, sheep’s milk feta, and herb vinaigrette, toasted sourdough, chicories, and kohlrabi.

Second Course

  • Rouge Vif D’Etampes Pumpkin Agnolotti: burrata, walnut-garlic brown butter, chanterelles, Parmigiano.

Main

  • Roasted Black Cod: corn beurre blanc, roasted Jimmy Nardello peppers and matsutake mushrooms, Dungeness crab, lemon.
  • Pollo al Forno: roasted koji marinated chicken with sunchokes, salsa verde, and charred lemon, served with roasted cauliflower, lemon, caper, and anchovy dressing, pine nuts, and Parmigiano breadcrumb.

Dessert

  • Apple and Pear Clafoutis: Calvados flambeed apples, almond whip.

$225 member / $248 guest · Seating limited to 24 guests Reserve Your Seat →

Classes We Think You’ll Love

Harvest Galettes: Savory and Sweet

Friday, Sept. 11 · 3 – 6 PM: Master the secret to flaky, all-butter pastry as you build a beautiful free-form galette from scratch. You’ll learn folding and baking techniques that work equally well for savory dinners and sweet endings, so you can make this rustic favorite your own at home.

Hand-Cut Udon

Sunday, Sept. 27 · 3 – 6 PM: Pudgy, chewy, and endlessly comforting, hand-cut udon has been a cozy staple for centuries. Roll up your sleeves and make a batch of noodles from scratch, then slurp up the results.

Indian Samosas and Chai

Saturday, Sept. 19 · 3 – 6 PM: Put a fresh spin on a beloved classic as you learn to make samosa chaat, a chutney-topped twist on the stuffed, crispy dumplings. Pair your creations with a proper cup of chai and take home techniques you’ll use again and again.

Herbal Medicine: Garden Herbs for Healing

Sunday, Oct. 4 · 11 AM – 1 PM: Turn what’s growing in your garden into fresh, potent remedies you can keep on hand. You’ll learn simple, time-tested methods for preparing herbal medicine at home, no pharmacy required.

Japanese Whisky

Saturday, Oct. 10 · 6:30 – 8:30 PM: Taste your way through a curated flight of fine Japanese whiskies while learning what sets this celebrated industry apart. A great evening out for anyone curious about craft spirits and the stories behind them.

More Classes on the Calendar

Flavors of Northern Thailand: Khao Soi: Sunday, Sept. 13 · 3 – 6 PM

The Korean Home Table: Eomma-Bapsang: Sunday, Sept. 20 · 3 – 6 PM

Garden to Table: A Persian Feast: Friday, Sept. 25 · 3 – 6 PM

Sourdough Workshop: Thursday, Oct. 1 · 6 – 9 PM

Three Thai Curries: Saturday, Oct. 10 · 3 – 6 PM

Fresh Pasta: Tagliatelle and Maltagliati: Sunday, Oct. 11 · 3 – 6 PM

Japanese Comfort Food: Katsu Curry: Sunday, Oct. 18 · 3 – 6 PM

Coffee Roasting 101: Friday, Oct. 23 · 9 – 11 AM

Cook for Each Other

Cookbook Potluck

Tuesday, Sept. 22 · 6 – 7:30 PM: Bring your favorite cookbook and make breakfast for dinner. A relaxed, potluck-style evening for trading recipes and tips with fellow home cooks.

Community Service: Soups, Stews, and Bowls

Tuesday, Oct. 27 · 4 – 7 PM: Cook up a batch of soups, stews, and grain bowls bound for local food banks. A hands-on way to put your kitchen skills to good use for island neighbors facing food insecurity.

New to the studio? Join us for the Culinary Arts Studio Welcome Orientation on Tuesday, Sept. 1, or Tuesday, Oct. 13, both 6 – 6:45 PM.

Questions or suggestions? Contact culinary.lead@bainbridgebarn.org