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Cooking Classes + Workshops

For many years I dreamt of creating a space where I could share my passion and knowledge for food and cooking with others in a beautiful, fun, and easy-going environment.  When taking a class at the Barn, I will be here to guide and inspire you, but hope to always be learning and growing together.  Cooking classes and creative workshops are always small and hands-on.  I will help expand your knowledge of food and cooking techniques, during cookery-focused classes, but ultimately the goal is to expand your own natural instincts and confidence in the kitchen!  They will always focus on what’s in season, and will culminate with a festive, shared meal we've prepared together.

Workshops will always be festive and expand your knowledge in the arts, wine, health + wellness, nature, and other fascinating topics.  

Cooking and learning should be a joyful, freeing experience that not only connects us to our environment and the seasons, but more deeply to each other!  Please join me!

+ Please inquire regarding booking a private class for yourself or your small group.

TheBarn_ChelseaLanePhotographyOct2018-19.jpg

That is what food is about to me: a way to express love, to soothe, to celebrate, to nourish.

kristin

 
 

the barn cookbook club

+ buvette by Jody Williams

date + time: TBA

During this festive event, we will all share dishes that we previously prepared at home from a different cookbook chosen each month; much like a potluck and a book club all rolled into one! We will spend our time chatting about the cookbook, sipping yummy beverages, sitting down to a delicious buffet of dishes, but most of all….building a greater sense of food, community and friendship! (No charge.)


tomatoes! tomatoes! tomatoes!

wednesday, august 21st 2019

11am-3pm

At about this time each summer, I am up to my eyeballs in the most beautiful local tomatoes of all shapes, colors, and sizes! I dare say that by August most of us begin to wonder what to do with the amazing bounty of tomatoes that we tend to over purchase at the farm market’s each week! I can’t help it, I get overly excited and need my fill of tomatoes before they are once again gone until next summer. If you’re anything like me, by now, I have eaten my weight in tomato sandwiches and tomato salads and even simple tomatoes smeared with garlicky, homemade mayonnaise and you’re looking for new or unique ways to prepare them or easy methods to preserve them for when those wintery tomato cravings arrive.

Join me today to learn all about the wonderful, magical, delicious world of tomatoes! I will share my tips for where to find the yummiest tomatoes and how to store them and many unique recipes for preparing them that you may not have thought of. We will even discuss some fun, outside-the-box ways to preserve them. After a day of cooking together, we will sit down to a big tomato-filled lunch of what we’ve prepared!


Appalachian Ethnobotany Walk + Lunch

saturday, august 10th 2019

10:30am-3pm

Join professional forager and ethnobotanist Rebecca Beyer of Blood and Spicebush for a plant walk through history. We'll meet and sample the plants and trees of the Southern Appalachians while learning their culinary, historical, medicinal, and other ethnobotanical uses. Following, we will learn some simple recipes for many of the delicious things we found on the Barn property and finally, we will sit down to a unique, wild food-filled lunch.

Rebecca Beyer is a farmer, folklorist, forager, herbalist, and craftswoman from Asheville, NC. She holds a B.S. in Plant and Soil Science from the University of Vermont and has been learning and teaching in the Primitive Skills community for the last 8 years. She teaches foraging professionally as well as at the University level at UNCA, AB tech and at Appalachian State University where she is completed her Masters in Appalachian Studies. She also runs a folk herbal school, the Sassafras School of Appacahian Plantcraft with friend and fellow herbalist Abby Artemisia. Her passions include botanical illustration, the folklore of Appalachian plants and writing her blog: Blood and Spicebush. She is currently stewarding land at the Hawk & Hawthorne, a community of magical people growing food and teaching classes on foraging and esoteric arts in Western North Carolina.

You can read more about Rebecca and her work at  http://www.bloodandspicebush.com/.  


farm to table | late summer

thursday, august 29, 2019

11am-3pm

The local farmer’s market season is at its glorious veggie-filled peak in August and they are packed with the most lovely produce and ingredients! I have always believed that the easiest way to prepare the most delicious food is to to cook with the seasons using locally grown or locally sourced ingredients.  When shopping at your local farmer’s market or growing food for yourself, each ingredient is guaranteed to be at its just-picked peak!  By getting to know your local farmers you will be connected to your food in a deeper, more sustainable way.  In this class we will learn how these beautiful, local ingredients just taste better and only need to be prepared in the simplest fashion. 

We will spend the morning cooking with the most gorgeous, local late summer produce and then sit down to a leisurely lunch.


authentic thai

monday, September 9, 2019

11am-3pm

Oh boy Thai! It is definitely one of my favorite foods to eat…and to cook! Thai dishes are filled with fresh, bright, spicy flavors from ginger, chilis, fresh herbs, lime leaf, and creamy coconut. Many people would classify Thai cuisine as really exotic and it can be, but it doesn’t always have to be. I hope to share with y’all the lessons I learned when taking cooking classes in Thailand and the many little tricks that I have learned since then for preparing Thai quickly and simply. Even on a weeknight :) We will also learn about the different regions of Thailand and how the cuisine varies between each. This will be a particularly fun class as many Thai dishes are communal in the preparing and the eating! As always, after we spend a few hours cooking, learning, and laughing together we will sit down to a huge Thai lunch feast in the Barn dining room.


farm to table | early fall

thursday, September 25, 2019

11am-3pm

I have always believed that the easiest way to prepare the most delicious food is to to cook with the seasons using locally grown or locally sourced ingredients.  When shopping at your local farmer’s market or growing food for yourself, each ingredient is guaranteed to be at its just-picked peak!  By getting to know your local farmers you will be connected to your food in a deeper, more sustainable way.  In this class we will learn how these beautiful, local ingredients just taste better and only need to be prepared in the simplest fashion. 

We will spend the morning cooking with the most gorgeous, local late summer produce and then sit down to a leisurely lunch.