New leadership. Shared vision. A thriving culinary community.

Exciting things are happening in the kitchen! We’re building on a strong foundation with a renewed leadership team committed to keeping our culinary programs running smoothly, strengthening our community, and creating new opportunities for students, volunteers, and class assistants.

First, a huge thank you to our outgoing studio lead, Gina Galasso. We’re grateful for Gina’s leadership for the past two years as we welcome incoming lead Nancy Travis. Nancy has been a valued member of the BARN community since its inception as well as a chef and former restaurateur. With her deep institutional knowledge and commitment to BARN’s mission, Nancy looks forward to maintaining the kitchen’s established excellence while expanding community engagement and growing the team of dedicated class assistants who help make our programs possible.

Supporting Nancy is a talented team of leaders, each bringing unique skills, experience, and enthusiasm to our shared mission:

  • Gina Galasso: Special Events Coordinator
  • Gretchen Melde: Volunteer Coordinator
  • Bob Ross: Treasurer and Garden Expert
  • Tina Chang: Community Service and Team Treats
  • Tracy Matsue Loeffelholz: Instructor Coordinator
  • Theary Tran: Youth Programs
  • Cris Southworth: Programming
  • Lori Mendoza: Communications and Marketing

Together, this team will continue to strengthen the programs, partnerships, and people that make BARN such a special part of our community. From supporting instructors and volunteers to developing youth programs, coordinating special events, and sharing our story, each role contributes to a vibrant and welcoming culinary arts program. We’re excited to build on BARN’s legacy while finding new ways to bring people together through food, learning, and community.

Exciting New Additions to the Kitchen!

We’re thrilled to introduce Big Red, our newest kitchen addition! This KitchenAid Pro series mixer is ready to tackle projects of all sizes, featuring both a 5-quart bowl and an 8-quart bowl for those bigger baking adventures. Big Red will be available during classes and open studio sessions, giving you even more opportunities to mix, create, and bake.

And that’s not all! We’re adding a splash of color to our rainbow of standard artisan-sized stand mixers with the arrival of hot pink. Bold, bright, and full of personality, this vibrant new shade is sure to bring a little extra fun to the kitchen.

Stop by, get inspired, and see what’s new in our kitchen.

From Garden to Kitchen: Green Tomato Chutney

Summer may be behind us, but the garden still has a few treasures to offer. Those beautiful green tomatoes lingering on the vine are perfect for turning into a green tomato chutney. Sweet golden raisins, fresh ginger, warm spices, and tangy apple cider vinegar come together to create a flavorful chutney that makes the most of the season’s final harvest. It’s a wonderful way to preserve a little taste of summer and bring something special to your fall table. Try it alongside a cheese board, serve it with roasted meats, or add a spoonful to your favorite sandwich for a sweet-and-tangy twist.

Green Tomato Chutney

Ingredients

  • 1 pound green tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1/2 cup golden raisins
  • 1 cup brown sugar
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 3/4 cup apple cider vinegar

Directions

Combine all ingredients in a small saucepan. Bring to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally, until the tomatoes soften and the flavors meld together.

Let the chutney cool before serving, and enjoy the delicious balance of sweet, tangy, and warming spices.

Recipe credit: Melissa Fernandez, The New York Times

Here’s to celebrating the changing seasons, reducing waste, and finding delicious ways to use every last tomato! Stay tuned for what’s cooking!

Classes We Think You’ll Love

French Bistro-Style Cooking

Fri., Nov. 6, 3 – 6 PM: This community-style cooking class draws on Patricia Wells’ popular cookbook, “Bistro Cooking,” for a hands-on evening of classic French technique and flavor.

Use the Whole Pumpkin

Sat., Nov. 7, 9 AM – 12:30 PM: Join Anne Willhoit to learn how to use fresh pumpkin puree from scratch, then put it to work in a pie and a batch of gnocchi.

Afro-Brazilian Cuisine: Moqueca

Sun., Nov. 1, 3 – 6 PM: Immerse yourself in the flavors of Brazil as you learn to make moqueca, a popular coconut-milk seafood stew.

Everything Apples!

Wed., Nov. 18, 3 – 6 PM: Explore how to cook with tart, sweet-tart, and tart-sweet apple varieties across a complete fall dinner menu.

La Tamalada: Tamales with Chef Gino

Tues., Nov. 17, 3 – 6 PM: Make three kinds of tamales as you participate in this cherished winter holiday tradition, led by Chef Gino.

Quick Picks

Lebanese Flatbreads: Man’oushe
Thurs., Oct. 29, 3 – 6 PM: While the dough rises, prepare the toppings that make man’oushe so distinctive.

Herbal Medicine: Roots and Deep Immunity
Thurs., Nov. 5, 6 – 8:30 PM: Learn how to use herbs to nourish the immune system.

Bourbon: The American Classic
Sat., Nov. 7, 6:30 – 8:30 PM: Taste a selection of bourbons while learning about this classic American whiskey.

The Korean Home Table: Eomma-Bapsang
Sun., Nov. 8, 3 – 6 PM: Discover the bapsang, the dining table at the heart of Korean culinary identity.

Sourdough Discard Pie Crust
Mon., Nov. 9, 10 AM – 12:30 PM: Make two rounds of pie dough to freeze for your holiday baking.

Vietnamese Phở Gà
Fri., Nov. 20, 4 – 7 PM: Explore the art of pho broth and elegant bowl assembly.

The Art of Japanese Breakfast
Sun., Nov. 22, 11 AM – 2 PM: Create an iconic ichiju sansai-style meal in this introduction to traditional Japanese cooking.

Take-and-Bake Pies
Mon., Nov. 23, 6 – 8 PM: Two classic holiday pies to take home: apple and pumpkin.

Community Service: Thanksgiving Sides for IVC
Wed., Nov. 25, 9 AM – 1 PM: Help make side dishes for Thanksgiving meals distributed by Island Volunteer Caregivers.

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