Welcome! Please pre-register and prepay for classes. To pay online, click the orange text or button for each class. To register and pay with cash or check, contact us at classes@briarpatch.coop or (530) 272-5333 ext. 134. We hope to see you at a class soon. Please sign up 48 hours in advance of the class you would like to take, so we know how many to shop for. Thank you!

Special Offer for October and November Classes

Since we began offering cooking classes about six years ago, we’ve always offered them at cost – no profit to the Co-op – and never raised prices. We’d like to explore offering classes to a wider variety of community members, but without a profit margin there’s little room for discounts.

The solution? We’re introducing summer tiered class pricing with two new categories: Benefactor Level and Kitchen Kindness Level. This will allow us to offer cooking classes at a discount for those who might not otherwise be able to attend.  We encourage you to pay at the highest level you feel comfortable affording!

**NEW** $45 – Benefactor Level: At this level you’ll help cover the cost for folks not otherwise able to attend classes.
$35- Non-Owner “Real Cost” Level: This price covers the actual cost of our offering a cooking class.
$30- Owner “Real Cost” Level: This level reflects our actual cost of offering cooking classes, with a discount reflecting the support of owner payments to offset the real cost.
**NEW** $20 – Kitchen Kindness Level: At this level, folks can attend classes at a rate below the Owner “Real Cost” Level; supported by generous contributions of those in our co-op community who sign up at the Benefactor Level.

  • Baking Wild-Yeasted Sourdough
    January 4, 2018
    7:00 pm - 9:00 pm
  • Baking Wild-Yeasted Sourdough is sold out

with Rick Silberman

This popular class is back, just in time for the new year!  Come learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We’ll cover all phases of the process, including how to maintain your starter, measure (using a gram scale), blend, rest, bulk rise, stretch and fold, tension pull, divide into Bannetons, and bake in a Dutch oven. We’ll sample a warm loaf we’ve just pulled from the oven, and you’ll go home with enough starter to bake your own sourdough bread the very next day.

  • Nurturing Your Gut for Good Health
    January 6, 2018
    10:30 am - 12:30 pm
  • Nurturing Your Gut for Good Health is sold out

with Shauna Schultz

sauerkraut“Trust your gut” is often good advice, but “nurture your gut” may be even better.  Why?  Because every day we’re learning more and more about how gut bacteria regulate and maintain our health.  Gut bacteria are hungry for healthy foods that enable them to propagate and diversify to promote good health and prevent disease.  In this class, we’ll discuss and enjoy some foods that promote vibrant gut health:  prebiotics and probiotics, cultured and fermented “live” foods, and immune-boosting and anti-inflammatory foods.  Get ready for Tempeh Reubens with Homemade Sauerkraut, a Cashew-Yogurt-Based Dressing, and a simple soup with miso broth.  We’ll also sample some of the many delicious products from the store that support a happy gut!  **Vegan**

  • Making and Using Preserved Lemons
    January 9, 2018
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Making and Using Preserved Lemons

with Deanna Figueira

Preserved lemon is an essential ingredient in Middle Eastern and North African cuisine.  In this class, we’ll learn how simply you can make your own preserved lemons and how it will change your flavors forever.  We’ll prepare several recipes highlighting the ingredient’s versatility – “Tagine” Chicken with Olives, Lemon Quinoa with Shaved Brussel Sprouts and Toasted Walnuts, and Lemon/Mint Feta Dip – and then taste Preserved Lemon Ice Cream (coconut milk).  Everyone will go home with her/his own preserved lemons (started). Please bring a pint-size jar.

  • Winter Vegetarian Delights
    January 17, 2018
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Winter Vegetarian Delights

with Joseph Guida

Tonight, we’ll enjoy vegetarian dishes that warm the heart, soul and body throughout the cold, winter months.  We’ll prepare nourishing and tasty recipes sure to satisfy everyone around the table, starting with a Split Pea and Sweet Potato Stew, followed by an Indian-inspired Baked Cauliflower floating on a bed of Tomato Sauce and Yogurt, and finally Squash with Mustard Greens, Onions, Mushrooms and many delicious herbs and spices.  You don’t want to miss this!  **Gluten-Free, Vegetarian, and optional Dairy-Free**

  • Make Your Own Miso!
    January 20, 2018
    10:30 am - 12:30 pm
  • There are 7 spaces left for Make Your Own Miso!

with Hiroko Greenberg

Now’s your chance to learn how to make your own Chickpea Miso.  Miso-making can sound complicated, but in this class Hiroko will share her recipe she’s been making for over ten years, from just cooked chickpeas, salt, and Koji.  We’ll also talk about all kinds of miso and how to use them – savory, healthful, versatile, and now only as far as your own refrigerator! **Gluten-Free, Vegan**


  • Ayurvedic Cooking – Food as Medicine: Part Two
    January 23, 2018
    6:00 pm - 8:00 pm
  • There are 8 spaces left for Ayurvedic Cooking – Food as Medicine: Part Two

with Kathi Kimmel

Ayurvedic tradition focuses on the healing and balancing qualities of food, and each meal can support us in ways that we may not be aware of.  Tonight’s healing menu features a Salmon Quinoa Burger and a Spiced Milk & Honey Lung Tonic.  Salmon is lighter than beef, yet gives the satisfaction of a classic all-American meal. Beef also amps up aggression whereas fish is a calmer food choice that nourishes a peaceful state of mind.  Like a cozy fire, this Spiced Milk & Honey restores a warm, nurturing glow that seems to emanate from your chest.  This formula also supports your lungs and opens up airways so you can breathe freely.  The second in a series from Kathi, you don’t have to have attended the first class in order to enjoy this one!

  • Small Plates to Share and Enjoy
    January 24, 2018
    6:00 pm - 8:00 pm
  • There are 5 spaces left for Small Plates to Share and Enjoy

with Deanna Figueira

We love small plates because we get to taste a variety of different dishes and still have room for dessert!   We’ll start with a Thai-Inspired Salad of Grapefruit with Ginger, Caramelized Onions, Coconut & Cashews.  Next up will be Roasted Butternut Squash w/Herb Oil & Goat Cheese and Spanakopita Triangles, while crispy Chipotle Potato Croquettes w/Avocado Aioli finish out the meal…plus a little sweet treat to complete.  Each bite of these culinary gems is sure to please, come join us!  **Vegetarian**

  • Big Flavor, Small Price
    January 25, 2018
    6:00 pm - 8:00 pm
  • There are 6 spaces left for Big Flavor, Small Price

with Paula O’Brien

Cooking can be a balancing act of having enough time — and money – while also making delicious and nutritious food…that you and your family will actually enjoy!  This class is all about flexible recipe options and solid shopping strategies for stretching your food dollars without skimping on taste and variety.  Tonight, we’ll focus on fresh, local produce to go with bulk section staples as we make Knishes, Roasted Winter Veggies with Lentils (delicious hot or cold!), and a mystery dessert which will depend on what’s on sale at the BriarPatch the day I shop for the class!  **Vegetarian**

Special Pricing for this class:  There is a $10 fee to take the class.  Upon completion of the class, you’ll receive a $10 BriarPatch Gift Card.


  • Satisfying and Savory Japanese Pancakes (Okonomiyaki)
    January 28, 2018
    12:00 pm - 2:00 pm
  • There are 9 spaces left for Satisfying and Savory Japanese Pancakes (Okonomiyaki)

with Hiroko Greenberg

Japanese Savory Pancake, or Okonomiyaki, is a satisfying comfort food staple to be enjoyed any time of day. Okonomi means “how you want it,” and today we’ll combine a variety of ingredients – cabbage, green onion, kale, carrot, and more – with a mix of egg and wheat flour and create this tasty dish.  Top these savory vegetarian creations with teriyaki sauce, and optional bonito (fish) flake, and before you know it, you have an easy and flavorful meal…any way you want it!  **Vegetarian, with fish option**

  • Delicious Thai Favorites
    January 31, 2018
    6:00 pm - 8:00 pm
  • There are 7 spaces left for Delicious Thai Favorites

with Deanna Figueira

Who doesn’t love Thai food with its exotic flavors?  After this class, you won’t need to go out to a restaurant to get your fix!  In this class, we’ll learn to make everyone’s favorite, Coconut Shrimp Soup, plus Chicken Satay w/Peanut Sauce, Spicy Eggplant w/Basil, and fresh mango for dessert.  **Gluten-Free, Dairy-Free**


Class Calendar

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Class Information

BriarPatch Co-op Community Cooking School Mission

To empower and inspire people to make healthier food choices, as they experience a sense of connection and fellowship with others while learning about, cooking, and enjoying delicious, nutritious food.

About our classes

Come enjoy the friendly, informal atmosphere at our classes, where your questions are welcome. The cozy cottage holds just 10 or so around the big wooden table. Come ready to cook, as you may well be asked to roll up your sleeves and mince some garlic. Most often, you won’t leave hungry!

About our teachers

Class teachers are from our community, and they have a wide variety of cooking and teaching backgrounds. From passionate home cooks sharing their secrets for the first time, to professional chefs and bakers, to local food entrepreneurs, each offers something unique. By generously sharing their expertise, they are the heart of keeping down the cost of the Co-op Cooking Classes. (Note: Teachers’ views on diet and health do not necessarily represent BriarPatch Co-op.)


All classes are held at the BriarPatch
Co-op Community Cooking School,
at 648 Zion St. in Nevada City.

Is dinner provided in the class?

In most classes the group will share the food that is prepared. However, the quantity of food available and the eating time varies, so we recommend you consider eating something before the class to satisfy your own appetite.

Cancellation Policies:

If you cannot attend a class you’ve signed up for:  You may cancel or reschedule your class up to 24 hours ahead of time by sending an email to Hilary. Please let us know the date and class title, and whether you wish to receive a makeup for a future class or a refund. If it is past the 24-hour mark and you find that you cannot attend, you will still receive the class recipes but your tuition/option to reschedule will be forfeit. Please note: You may always send someone in your place!

If we need to cancel a class:  If we do not have at least one person signed up for a class by noon of the day prior to the class, we will cancel the class.  This is so we can give the teachers advance notice.  You can currently sign up for a class up to one hour prior to the start of the class; this only applies for classes that have at least one person signed up as of our cancellation cut-off.  We encourage you to sign up as soon as you decide to take a class.

Cooking Class Proposals

Do you have a cooking specialty that you’d like to share with a small, friendly group? We’re always looking for interesting new cooking classes and teachers, and would love to consider your class idea. We provide the ingredients, a small stipend, and help with cleanup. Fill out a Class Proposal Worksheet and email to Hilary.

Class Proposal Due Dates:

October 1 – Dec. and Jan. classes
December 1 – Feb. and March classes
February 1 – April and May classes
April 1 – June and July classes
June 1 – Aug. and Sept. classes
August 1 – Oct. and Nov. classes