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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.)


foraging for food is fun!

monday, june 3rd, 2019

10am-3pm

Here in Western North Carolina, there is an endless array of super easy to identify, delicious wild edibles! Not only are they yummy, but they are simple to prepare and incredibly healthy. And, truly…isn’t free food always more delicious? Today, we will walk the Barn property and find many wild things to take back to the kitchen and prepare. In addition to lunch, we will discover the joys of using these ingredients in cocktails, teas, syrups, and other fun forms of preserving.

After our walk and a morning of cooking together, we will sit down to lunch (weather permitting) under the Oak or in the light-filled Barn dining room.


summer’s best!

thursday, June 20, 2019

11Am-3pm

Summer foods are simply the best! There is nothing more delicious than a warm from the sun heirloom tomato sandwich smeared with homemade mayonnaise or a bursting with sweet juice fruit-filled pie! In today’s class, we will learn how to best use the ingredients that are fresh from local farm’s, our own gardens, and even roadside berry patches. We will also learn some of my favorite grilling recipes that are fresh and simple and will keep you out of the kitchen and on the deck all summer long!

We will nibble as we cook and finish with a leisurely lunch what we’ve prepared under the Oak or in the sun-filled Barn dining room, weather permitting.


wine food

monday, june 24th, 2019

4pm-8pm

My approach to matching wine and food spans both special and everyday reasons to open a bottle and whip up something that tastes great with it. We will learn recipes that are geared toward simple cooking for a week night dinner party, some ways with wine and special occasion dining, and even opportunities to drink wine and enjoy good food for a weekend brunch or a quick supper with goods grabbed from the pantry. We will have a special guest join us this evening, a highly educated and passionate wine professional, to chat about the most food-friendly wines and favorite - budget-friendly! - wines and their regions. I will also share my personal tips and tricks for procuring the most interesting, yummy wines.

We will spend plenty of time in the kitchen cooking, followed by a festive dinner in the Barn dining room.


mediterranean coast

thursday, june 27th, 2019

11a-3p

A meal on the Mediterranean coast is sure to be a low key affair, the golden sun sinking into the blue-blue waters, sand in your toes, a glass of crisp, bubbly in-hand.  At lunchtime, all along the coast, huge platters of pristine seafood is simply prepared, plucked moments before from the sea and adorned with nothing more than the juice of a lemon, a glug of peppery olive oil, and maybe a scattering of salty, brined capers or olives all from the surrounding farms and orchards.  Grab your most glamorous shades and a big floppy hat and let’s pretend we’re lounging along the sea today!  The menu may include:  Marinated and Roasted Peppers and Sardines with Grilled Bread, Chilled Seafood Salad with Shaved Fennel, Green Olives and Preserved Lemon, Whole Sunburst Trout Cooked over the Bonfire with Sauce Verte, Warm Potato Salad with Green Beans and Wild Greens Pesto, and Polenta Cake with Orange-Saffron Compote and Mascarpone Cream.

After our morning cooking together, we will share a festive lunch under the Oak (weather permitting.)


the regions of Italy | a four-part series

part 4: sicily

Friday, june 28th, 2019

5pm-9pm

In the final part of this four-part series, we celebrate the fascinating island of Sicily. Thanks to its dramatic history - everyone from Arabs to Normans have governed the island thru the ages - Sicily’s cuisine represents a complex mish-mash of cultures. Plus, the island itself is incredibly fertile; produce grown on Sicily includes olives, oranges, lemons, eggplants, tomatoes, pistachios, almonds, grapes, and more—not to mention all of the seafood fished right off the coast. The result? A cuisine that’s fresh, varied, and absolutely addictive!

+ We will start the evening cooking together…a menu that will by hyper-seasonal and cozy, filled with the truly authentic dishes of the region. My great friend Davis, owner of the Highlands Wine Shop, will join us with several yummy wines from the region, regaling the group with stories of the winemakers and educating us on these interesting varietals. Weather permitting, we will then sit down and dine on what we’ve prepared outside, under the Oak (in the Barn dining room otherwise.)


summer’s best!

monday, July 1, 2019

11Am-3pm

Summer foods are simply the best! There is nothing more delicious than a warm from the sun heirloom tomato sandwich smeared with homemade mayonnaise or a bursting with sweet juice fruit-filled pie! In today’s class, we will learn how to best use the ingredients that are fresh from local farm’s, our own gardens, and even roadside berry patches. We will also learn some of my favorite grilling recipes that are fresh and simple and will keep you out of the kitchen and on the deck all summer long!

We will nibble as we cook and finish with a leisurely lunch what we’ve prepared under the Oak or in the sun-filled Barn dining room, weather permitting.


French picnic

monday, july 8th, 2019

11am-3pm

There is nothing like a spring picnic in Provence!  As the weather warms French folks know how to indulge in the joys of being outside, picnic blankets thrown under a shade tree with wooden boards filled with crusty baguettes, soft cheeses, and charcuterie.  Lazy rosé-filled afternoons turn into golden evenings where tables are filled with simple, market-inspired dishes.  Come and celebrate the beginning of summer learning to cook in a very French fashion!  The menu may include such Provençal delights such as:  Breakfast Radishes with Butter + Crunchy Salt, Pissaladière, Spring Veggie Ratatouille, Leg of Lamb with Herbs de Provence cooked over the open fire, Tuna Niçoise Salad, White Beans Cassoulet, Lemon-Lavendar Cornmeal Cake with Muscat Strawberries.



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/.