Join chef Erik and Seagrove Kelp Co. founders Markos and Hillary Scheer and learn about the cultivation and preparation of fresh Ribbon Kelp (Alaria marginata) at the Seagrove Kelp Co. sustainable seaweed cultivation site in southeast Alaska.

In this class you will be making baked winter squash and pasta with alaria and spinach, stuffed and roasted ribbon kelp with maitake and shrimp, kelp chips and sea green salad.

Details:

  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  • BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. More details can be found here.
  • Tuition assistance is available. Click here before you register to complete our simple form.

Instructor Bio: The visual and culinary arts have always been at the center of Erik Peterson’s life. Pursuing both have 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. www.islandlarder.net He enjoys engaging people with what they are interested in and using his skills to expand there’s. Broadening the palette and developing technique expands our creative toolbox to keep us on a learning curve which never really ends.

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