About

Roll along with plant-based Chef Nancy Travis as she guides you through making your own veggie sushi rolls. Everyone will get an equipment and shopping list before class as well as a few things to prep, then everyone will be ready to roll up a delicious sushi dinner. You can make as many as 10 rolls or cook less rice and make just 3. Either way, Nancy will be providing tips and encouragement as well as variations to try.

This is a live, virtual hands-on cooking class for adults and/or children all from the comfort of your own kitchen. Follow along, ask questions, interact with others just like you would if you were in the BARN Kitchen.

Equipment needed:

• Sharp knife to cut veggies and a serrated knife to cut rolls
• 1 bamboo sushi mat – regular size aprox 9 x 9.5 inches – (these can be purchased at Central Market if you live near or on Amazon https://amzn.to/3hV9SY6
• 1 large pot to cook rice
• 1 cutting board to cut veggies and finished rolls
• 1 small bowl for dipping fingers in before rolling sushi
• 1 large plate or smaller cutting board to put cut veggies on before they go into a roll
• 1 platter to put finished product on

Details:

• Registration will close Saturday, 8-29 at 6pm. This will allow you enough time to acquire your recipe ingredients and do some prep work prior to the class start time.
• This class will be taught via the Zoom video conferencing program. For a great video on how to use Zoom, watch this tutorial.
• A link will be sent to the email you registered with that will contain a shopping list, prep work, recipes, and a link to join the Zoom online meeting. Please watch for this email.
• BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
• Tuition assistance is available. Click here to apply.
  

Instructor Bio:

As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. She cooks for families in their homes as well as teaches people how to prepare easy, delicious plant-based recipes in private, public and corporate settings. She brings more than 25 years of experience cooking a plant-based diet and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at the BARN for the last three years.