About

In this class you will be making a lovely steamed cod and, or, halibut rubbed with tarator and wrapped in kelp (either or both fish will be marinated in a Lebanese tahini sauce), a quinoa salad with kelp and mushrooms (blanched alaria kelp and seared mushrooms tossed with lime and sesame oil) and a Green Shakshuka (this traditional North African and Middle Eastern dish updated with chard and alaria kelp).

You may be interested in attending another kelp class called Fresh Preparations of Sea Kelp on May 12. 

Details:

• Please bring covered containers to take your food home in.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Please click here for BARN's current COVID-19 health & safety protocols.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor Bio: Erik Peterson

The visual and culinary arts have always been at the center of Erik’s life.  Pursuing both has taken him to institutions on both coasts and abroad.  For 10 years he cooked for the popular and influential Boat Street Kitchen and Cafe in Seattle.  In addition to developing and preparing dishes, he taught small classes some favorite recipes and techniques. 

During that time he assisted Guest Chef Susan Kaplan at the Farestart culinary school to lead experiences in a professional kitchen to students.  He also taught drawing and painting courses at WWU in Bellingham, MCAD in MD, AU in DC, and BIMA on BI to name a few. 

Since relocating to Bainbridge Island he started Island Larder, a personal chef and creative culinary service (islandlarder.net ). He enjoys engaging people with what they are interested in and using his skills to expand theirs.  Broadening the palette and developing techniques expands our creative toolbox to keep us on a learning curve that never really ends.