Cooking Classes

Sushi Tutorial
With Mielle Chénier-Cowan Rose
Tue., Oct. 28, 6-8pm $35 / $30 Co-op owners
Learn to throw a fabulous make-your-own sushi party with recipes from Mielle’s new cookbook, “Veganish: The Omnivore’s Guide to Plant-Based Cooking.” Dishes include Whole-Grain Sushi Rice, Kinpira Vegetables, Miso-Glazed Japanese Eggplant, Savory Roasted Shiitakes, and Shishimi Togarashi (spicy seven-flavor seasoning).
Vegan, Gluten-Free
Click here to register and pay for classes.

Homemade Mozzarella Two Ways
With Barbara Jenness
Wed., Oct. 29, 6-8pm $35 / $30 Co-op owners
Together we’ll make a quick 30-minute Mozzarella and finish a more traditional batch as well. Participants will get the hands-on experience of stretching the cheese and will gain a well-rounded view of the production of traditional mozzarella, with demonstration, recipes, and complete instruction. Barbara will also discuss uses for this wonderful cheese and will show how Barrata is made from Mozzarella.
Barbara Jenness is a retired Cheesemaker who just relocated to our area. She is a member of the American Cheese Society and the California Cheese Guild. Barbara owned and ran an award-winning creamery in Michigan and has taught cheese making at Michigan State University, among other places. She earned her Master Cheese Making Certificate from the University of Vermont.
Click here to register and pay for classes.

November 2014

From Our Deli: Salmon Cakes and Risotto a la Milanese
With Doug Schma
Sat., Nov. 1, 10:30am-12:30pm $35 / $30 Co-op owners
Learn from the source! Chef Doug will reveal the recipes and methods for popular BriarPatch Co-op deli dishes, plus he’ll demonstrate how to make a basic, versatile risotto. Our menu: Salmon Cakes, Risotto ala Milanese (basic risotto), Kale-Sundried Tomato Salad, and Apple Crisp.
Click here to register and pay for classes.

Tapas Party
With Teresita Juarez
Tues., Nov. 4, 6-8pm $35 / $30 Co-op owners
Teresita will bring fresh inspiration from her September trip to Spain and Portugal, so expect a few surprises as well as traditional Sangria and Tortilla España (Potato Omelette), a seafood dish, and dessert. Come and share beautiful memories, beautiful Flamenco and Fado music, and luscious food!
Vegetarian, vegan, and gluten-free options.
Click here to register and pay for classes.

Sweet and Savory Pies
With Kayla Wexelberg
Wed., Nov. 5, 6-8pm $35 / $30 Co-op owners
This class will focus on famous New Zealand-style baked sweet and savory pies. Stuff local, seasonal ingredients into both wheat and gluten-free crusts. We will make a vegan Sweet Potato Pie with Caramelized Onions, Chard, and Cashew Cream. Also on the menu are Spinach and Mushroom Pie with Feta, Meat and Red Pepper Pie, and Apple Pear Pie. These pies make for a great snack or even a full meal, and are perfect for for the holidays.
Vegan and gluten-free options
Click here to register and pay for classes.

Tasting and Pairing Wines with Foods
With Vanessa Wich
Fri., Nov. 7, 6-8pm $35 / $30 Co-op owners
Expand your appreciation of wines with a trained sommelier. Learn how to identify specific tasting notes and flavor profiles in major grape varietals. We will sample 8 of BriarPatch’s Organic wines, including: Jeriko Upper Russian River Pinot Noir, Chacewater Zinfandel, Beaver Creek “Fairytale” Cabernet Sauvignon, and Cantina Pizzolato NSA Prosecco. Also, learn tips and tricks about how to pair these wines (and others) with your everyday meals. We’ll pair with delectable Mediterranean appetizers including roasted cherry tomatoes, stuffed peppers, and olive tapenade.
Click here to register and pay for classes.

Homemade Feta
With Barbara Jenness
Tues., Nov. 11, 6-8pm $35 / $30 Co-op owners
The process of making feta cheese illustrates all the steps involved in cheese making. We will make a large batch of Greek-style feta, with the whole class helping in stirring, scooping, and setting up the cheese. Detailed recipes for making and using the cheese will be provided.
Click here to register and pay for classes.

Hold the Turkey! Vegetarian Thanksgiving Feast
With Kayla Wexelberg
Thurs., Nov. 13, 6-8pm $35 / $30 Co-op owners
Celebrate a plant-based diet this holiday season with delicious veggie loaves (which can also be made into burgers!). We’ll prepare a small Thanksgiving feast of Mushroom Gravy over a Seasonal Veggie Loaf with zesty Orange Ginger Cranberry Sauce, Carrot Pumpkin Mash, and Caramelized Brussels Sprouts.
Vegetarian with vegan and gluten-free options.
Click here to register and pay for classes.

Our Deli Recipes: Holiday Sides
With Doug Schma
Sat., Nov. 15, 10:30am-12:30pm $35 / $30 Co-op owners
Learn from the source! BriarPatch chef Doug will reveal the recipes and methods for some popular BriarPatch Co-op deli side dishes that are perfect for holiday meals: Turkey Gravy, Mushroom Gravy, Cornbread Stuffing, Roasted Garlic Mashed Potatoes, and Green Beans with Almonds and Butter.
Click here to register and pay for classes.

Gluten-Free Baking
With New Dawn Bakery
Tues., Nov. 18, 6-8pm $35 / $30 Co-op owners
Learn from the pros from local New Dawn Gluten-Free Bakery. Katy Davis will lead you through the making of quiche, cut-out cookies, scones, and muffins with gluten-free flours, as well as techniques for rolling out and shaping dough, and substituting for dairy.
Gluten-free, dairy-free options.
Click here to register and pay for classes.

Hearty Autumn Soups
With Kayla Wexelberg
Wed., Nov. 19, 6-8pm $35 / $30 Co-op owners
You can make delicious, grounding soups to warm your tummy. Some of the recipes we will be making include Butternut Squash Carrot Soup with Turmeric and Ginger, Vegetarian French Onion Soup, and Classic European Borscht.
Vegan, gluten-free.
Click here to register and pay for classes.

Raw Thanksgiving Feast
With Kayla Wexelberg
Thurs., Nov. 20, 6-8pm $35 / $30 Co-op owners
Celebrate this American holiday the raw foods way! Come together with like-minded comrades and enjoy a feast that will impress. We’ll make Cauliflower Mashed “Potatoes” with Mushroom Gravy, Cranberry Sauce, Delicious Nut Stuffing, Marinated String Bean and Kale, and a Cashew Spice Pie.
Vegan, gluten-free.
Click here to register and pay for classes.

Thanksgiving Cookies
Tues., Nov. 25, 6-8pm $25 / $20 Co-op owners
Parents! Drop your kids off to do some of the holiday baking while you run last-minute errands. They’ll come home with enough cookies for the feast on Thursday. Fresh Gingersnaps, Nutmeg Coconut Sugar Cookies, and classic Chocolate Fudge Cookies. Kids under 8, please bring an adult! Vegan and gluten-free options.
Click here to register and pay for classes.

Kleo’s Doughnuts
With Kleo
Sat., Dec. 6, 10:30am-12:30pm $25 / $20 Co-op owners
Celebrate this American holiday the raw foods way! Come together with like-minded comrades and enjoy a feast that will impress. We will be baking vegan, gluten free non GMO, delicious doughnuts. We will also make yummy lemon, maple, and chocolate glazers to cover the doughnuts. This class will be geared towards kids, but adults are welcome! Kleo is 13 years old and began her cooking interest at 3 years of age, helping her mother make vegan foods.
Click here to register and pay for classes.