Adult culinary arts program
The adult program features instructors that are outstanding in their topic. They may be chefs and bakers from noteworthy regional restaurants, the WSU Hospitality Program or individuals with an award-winning track record. Topics will be seasonal and the basics, such as food safety and knife skills, will be integrated into the curriculum. There will be an emphasis on using healthy, local ingredients. The adult culinary arts classes will be held Wednesday evenings starting at 6 pm. Children's culinary arts program
The 2016 Children's Summer Program had a culinary arts experience. The kids had a great time integrating art into their cooking projects. More topics are planned, some where a parent and child work together. Renting the kitchen
Please email firstname.lastname@example.org if you are a food entrepreneur in need of renting a kitchen for your product. See individual class listings below. Please note that advance registration is required.
Wheel Throwing & Hand Building Program
Classes in all levels of wheel throwing, hand building, decorating, sculpture, glazing, tile/mosaic are offered in our fully equipped studio. Classes cover wheel throwing and hand building techniques. The classes are kept small to allow for individualized attention and study within the group setting. We encourage mixed interest classes to provide students with a better understanding of the wide range of possibilities clay has to offer. Please scroll down to see all our ceramic classes options, time and day schedule. In addition to the in-class instruction time, an optional open studio is offered. 6 Week Tuition
: $250, includes glazes, 25 lbs bag of clay, use of studio tools, and optional access to the studio during open studio hours as listed in the class offerings below as Open Studio. Separate fee for firing. Only clay and glazes provided by the Dahmen Barn clay studio may be used.
Ceramic artists Debi Robinson-Smith and Kassie Smith, both from Moscow, have helped us get the studio set up and will be the instructors. Debi Robinson-Smith
has been creating art on the Palouse since 1985. She served for 7 years as co-chair of Palouse Women Artists, and is passionate about women in the arts. Debi has worked with students at the Colton School and the Dahmen Barn, and with "at risk" youth in the Quad Cities. While she currently works primarily in fabric arts (repairing delicate fabrics and mending heirlooms), recycled /up-cycled found object assemblages, her true calling is "hands in clay". She is looking forward to classes in the clay studio at the Dahmen Barn, and is thrilled to work with Kassie Smith, MFA, on the Barn's newest wonderful project. Kassie Smith
earned her Bachelor of Fine Arts with a concentration in ceramics from Saginaw Valley State University in Michigan in 2013. Immediately following, she moved to Moscow to pursue her Master of Fine Arts at the University of Idaho, which she completed in May of 2016. Kassie has been teaching (and loving) the Introduction to Ceramics course at the University of Idaho since January of 2014. She loves nothing more than being elbows deep in a giant mound of clay at the pottery wheel and enjoys sharing her passion with others. Wheel-throwing is her building technique of choice and she has a strong affinity for functional pottery while maintaining a dedicated sculptural art practice. WHEN SCHEDULED, COURSES WILL BE LISTED BELOW.
November 13 ~ February 14 "Ala Carte" Clay Classes Fall & Winter 2016-2017
Students may sign up for 6 classes and 6 open studio labs during this time period. Students may select their dates by listing them on the comment section on the online registration form or by signing up a week ahead during a class or lab. A minimum of two students are needed in any time slot or that class will be cancelled. Only 7 students can be accommodated in any time slot. This schedule is in effect from November 13 to February 14.
Registrations will be accepted at any time during this period.
No class November 24, or December 20 to January 4.
All class fees must be paid at time of registration. Class times
Sunday 10 am to 1 pm
Sunday 1 pm to 4 pm
Wednesday 12 pm to 4 pm
Friday 6 pm to 8 pm
Open lab times
Tuesday 4 to 7 pm
Thursday 5 to 8 pm
Where the $250 registration fee goes: $100 to instructors; $90 to Dahmen Barn to re-pay start-up costs and support Barn efforts to bring art to area children; $10 to administration and bookkeeping; $50 to replenish supplies and pay for electricity for firing kilns.
Wednesday, December 14, 6 to 9 pmRegister By:
Dec 12 The workshop:
Participants will be hands-on in the kitchen under the direction of Executive Chef Aaron Jollymore and Bill Jollymore from Jollymore's - A Dining Experience, on Main Street in Lewiston.
Please come hungry as you will be dining on all foods prepared during this evening of fun and education.
Learn what prime rib to buy and why, how to tie the rib, season it and cook it, plus serving it correctly; make the wonderful side dish Palouse potatoes; learn how to roast butternut squash and make a maple glaze. Also included is wine tasting and pairing wine with the prime rib plus buying budget-friendly wines.
Learn how to make holiday party planning fun and easy on the checkbook. Participants will make some appetizers to share. The Instructors:
Executive Chefs Bill Jollymore and Aaron Jollymore
They have been doing cooking classes together independently and with LCSC since 1998.
started working in kitchens at 15 years old washing dishes at the West Bank Restaurant. Due to being short a cook he had to step up and fill in the spot and that was the start of a 40 year career as a self-taught chef and restaurateur. At 17 years old he started cooking at the Red Shield. After 20 years and a name change to Bridge Street Connection Bill had worked his way up to executive chef and general manager. He then took the executive chef job at the Red Lion Hotel where over a span of 14 years he was promoted to food and beverage director. His next venture was opening up his own restaurant Jollymore’s, a Dining Experience, that has been open since 2014. Aaron Jollymore
started working in kitchens at 14 years old, He worked at Bridge Street Connection doing dishes and clean up, and at Rooster's Landing doing dishes and cooking for about a year and a half. At the same time he was also working at the Red Lion Hotel. Aaron decided to focus on building his career as a chef and went full time at the Red Lion. In 16 years he built his career as a self-taught chef and was promoted to sous chef then kitchen manager and eventually executive chef. He then chose to take the opportunity to go to work with Bill Jollymore as the executive chef at Jollymore’s, A Dining Experience for the last two and a half years.
This class is limited to 18 participants.
The cost for couples who wish to register together is $55 each. For this discount, you must contact Julie at The Shop at the Barn, 509-229-3414 or email@example.com instead of registering through the website.
Saturday, December 17, 1 to 4 pmRegister By:
Come learn to make an assortment of Christmas cookies. Assorted varieties may include pecan sandies, almond lace rolls, jam thumbprints, pecan bars, traditional shortbread, chocolate crinkles and raspberry linzer torte bars!. A lollapalooza of fun, and sugar, while getting a step ahead on holiday baking. Silly Christmas music will likely be involved!
Christine Alexandre-Zeoli is a resident artisan at the Dahmen Barn, She is an avid self taught cook that is passionate about the art of cooking. Christine currently is the kitchen director for the Delta Zeta Sorority at the University of Idaho.
A child at least 6 years old may accompany an adult at no additional charge. Please note on the registration if a child will be attending.
Minimum enrollment 6 adults; maximum 12 adults.
All baking ingredients will be provided. Participants should bring containers that seal tightly for taking their cookies home.
January & February - contact instructor to arrange
This class takes 32 hours to complete. The cost for instruction is $100, plus the cost of the rod parts, which are available through the instructor, Joe Douglas. Students shall work directly with Douglas to schedule the sessions. They may be consecutive weekdays, weekends, evenings or day time. Email Joe at firstname.lastname@example.org.
Student is expected to consult with instructor before the class begins to determine the type of rod they want to build so that instructor can order components — student will need to pay for components chosen in addition to class fee.
Our class schedule is designed to allow the student to begin with the very basic concepts of custom rod building and advance over time to master an array of skills and techniques that will provide the student with the expertise to produce high performance, high quality fishing rods for fun or profit. The instructor will explain all techniques, demonstrate techniques and then have the student perform the techniques, all leading up to the student having built their very own custom rod by the time the class is finished.
Rod Building Basics includes the following topics and techniques:
Reel seat selection
Reel seat installation
Rod care and usage
Class time includes instruction, demonstration and workbench activities as the student builds their first custom rod. Owners Joe and Charlene Douglas established a company to design and build custom fishing rods in 1999. Initially named Black Dog Tackle, the company offered separate products lines; rod building components; building custom fishing rods and offered classes for new custom rod builders.
We began as a part time activity in the basement of our home in 1997 and started selling rods commercially in 1999. Following retirement in 2004, we opened a store and began operating nationally with some international clientele acquired along the way. The recession beginning in 2008 caused the majority of component providers (us included) to drop that portion of the business. The company name changed to Black Dog Custom Rods and the classes became part of the Rod Builders Institute with both operations sharing physical location but separate advertising.
We relocated the business a couple of times and concentrated on product quality and strong client relationships thereby building a base of referrals from satisfied customers. In 2016, we closed our commercial outlet and relocated to the Artisans at the Dahmen Barn. We continue to provide the same services and high degree of direct interaction with our clients at our new studio at the "Barn". We accomplish greater outreach through expanded participation in art festivals across the country. Our business is a very personal one and each client is special to us.