Cooking Classes

Welcome! Please pre-register and prepay for classes. To pay online, click the green register buttons underneath each class. To register and pay with cash or check, contact Hilary at classes@briarpatch.coop or (530) 272-5333 ext. 134.
We hope to see you at a class soon!

Creole Creations: Real Gumbo with Yankee Style Cornbread

With Theresa Huck

Learn an easy, foolproof method for making real roux for a Chicken, Shrimp, and Sausage Gumbo, served with Huck’s Hollow Farm Cornbread. Then enjoy the fruits of your labor with a bowlful of this traditional, warming, Creole dish.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: January 27, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

“Torta Regina” Flourless Chocolate Citrus Nut Cake

With Marie Wolfe

Get a head start on Valentine’s Day! Learn to make a delicious nut torte without any flour. Our recipe is beautiful, light, and flavorful: Chocolate Torte with Hazelnuts and Citrus With a special sauce.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: January 29, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 7

DIY Organic Winter Skin Care

With Rachel Berry

Learn how to make high quality, organic skin care at home to nourish dry, winter skin. It’s fun, economical, and you can customize your personal blends based on your individual skin care needs.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: January 31, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 0

Gluten-Free and Dairy-Free Baking

With Katy Davis of New Dawn Bakery

We will be learning the ins and outs of gluten- and dairy-free baking using several different applications and techniques, with recipes ranging in sweetness levels. We will make pastry cream to fill Fresh Fruit Tarts, Chocolate Chunk Cookies, and Popovers, with options for savory or sweet. We will delve into the different textures and flavors of different flour blends and dairy alternatives. Vegetarian, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 5, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Intro to Raw Desserts - Bite Size Bliss

With Leah Walsh

Whether you want good energy snacks for your kids or a delightful way to nurture your love of life’s sweets, come play with living ingredients to make some delicious creations. Together we will prepare and sample Raw Walnut Fudge, Chocolate Haystacks, and Yummy Carob Balls. You’ll love these recipes because they satisfy your sweet tooth, have simple ingredients, are quick to make, and store well in your freezer. Vegetarian, gluten-free, dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 9, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Making Cheese: Chevre, Farmer's Cheese, Yogurt Cheese

With Misha Rauchwerger

We will be learning the basics of cheese-making in terms of theory as well as practical hands-on experience. We will learn about making chevre, farmer’s cheese, and yogurt cheese, all from raw or pasteurized milk. Save lots of money and make cheese that knocks the socks off of any store-bought cheese! Vegetarian, gluten-free.
New teacher: Misha, a credentialed teacher, has been making his own lacto-ferments, sauerkrauts, condiments, cheeses, fermented beverages (including beer), soap, and herbal products for many years.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 10, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 2

Sauces 101

With Kayla Wexelberg

With a basic understanding of sauce-making you can zest up every meal. We will explore sauce recipes that will send you home excited to dress up your next meal, whether it’s meat-based or vegetarian! Recipes will include a raw Red Pepper Cashew Sauce, Kale Basil Pesto, Béchamel Sauce — with and without dairy — and Mushroom Sauce. Vegetarian with vegan options, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 14, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Hearty Winter Soups

With Kayla Wexelberg

Learn to 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 Creamy Potato Leek Soup. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 16, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 7

Introduction to the GAPs Diet

With Kayla Wexelberg

Kayla will teach you how to make your own bone broths, crème fraiche, and sauerkraut, as well as how to cook spelt and faro grains, to nourish and enliven your body during the cold of winter. In order to get started we will discuss the GAPS diet and the key related food practices.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 17, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Sensational Enjoyment of Food

With Shochi and Leah

All senses awaken in this class! We will call upon our food stories, poetry, and guided food meditation to convey all the ways in which food can be thoroughly appreciated and enjoyed. By mindfully preparing and sharing three simple dishes, we’ll learn how food does not have to be elaborate or expensive to still be a sensational and deeply nourishing delight. We will enjoy making and eating a snack platter of fresh, vibrant produce, Artichoke with a Garlic Butter Lemon Sauce, Honey Mustard Sauce, and an olive oil and vinegar variation. We’ll top it off with a ceremonial drinking chocolate for dessert. Vegetarian, vegan options, gluten-free.
New teacher: Shochi has worked as a raw and vegan chef, creating food designed to evoke sensual delight.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 19, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Kelp and/or Soba Noodle Soup

With Migiwa Kawasaki

This is a class for everyone who loves the Kelp or Soba Noodle Soup made by Migiwa that is sold at BriarPatch. You will learn the benefits of this vegan and gluten-free soup and how to make it. Migiwa’s recipes can easily fit into your diet. Learn about the health benefits of macrobiotic food, and how Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 20, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Perfect Lasagna

With Doug Schma

Learn how we make our Vegetarian and Meat Lasagnas at BriarPatch. The lasagna meal will include an organic green salad and savory garlic bread made with our own bakery’s sourdough baguettes. Afterwards Doug will also be making a delicious Cannoli dessert.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 21, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 9

Essential Japanese Miso Soup and Sushi

With Kaori Stuessy

In this class you will learn the details and subtleties of making Miso Soup and four different types of Sushi rolls: thick, thin, hand, and inside-out rolls. Kaori will demonstrate how to make Tamago, the sweet egg omelet for sushi, how to cook Sushi rice properly, and other basics of Japanese cuisine.
New teacher! Kaori grew up in Japan, helping her mother and grandmother in the kitchen, where she gained the majority of her knowledge and techniques. Kaori is a part of the food revolution, using local organic and sustainable ingredients to contribute to the healthy lifestyle of our community. She owns and operates her own catering business, Hachidori Organic Japanese Home Cooking. Gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 23, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 5

Moroccan Fish and Couscous

With Noam Halpert

Moroccan Fish, Haraime, is a signature North African dish. The fish is cooked with red pepper, carrots, potatoes, garbanzo beans, and cilantro in a beautiful Paprika Red Sauce and served over couscous. It is rich in flavor and is sure become a favorite in your house, as it is in Noam’s. This dish can be served as a first course or as a meal by itself. We will enjoy a true feast with side salads that are traditionally served with this dish: carrot salad, beet salad, and fresh fennel salad. Dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 24, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Celebrate Chinese New Year with Chinese Wontons

With Jeannie Wood

Celebrate the Chinese Lunar New Year, the Year of the Sheep, with versatile Wontons, which can be eaten as appetizers, a side dish, or a main dish. Learn a variety of ways to fold wontons and Jeannie’s special recipe for Pork and Shrimp Filling, steeped in a Sizzling Ginger and Onion Broth. We will make a simple, but robust sweet-and-sour sauce, which adds zing to fried wontons as appetizers. Finally, a savory sauce of fermented black soybeans topped with vegetables adds another twist to these flavor-filled dumplings. Jeannie Wood, the Executive Director of Community Asian Theatre of the Sierra – CATS – enjoys sharing her family recipes and favorite foods. Dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 26, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Naturally Fermented Beverages

With Misha Rauchwerger

Learn how to make your own kombucha, ginger-based beverages, kvass, and beer. Homemade beverages are healthier and lots more fun, and can improve the flora in your gut as well. Customize your drinks for your particular herbal needs by creating your own specialty elixirs. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: February 27, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Hummus and Beyond: Middle Eastern Secrets

With Noam Halpert

Learn the secrets of homemade Hummus, Baba Ghanoush, and Tabouli so that you can enjoy the fresh taste of these classics at home. We will also make Mediterranean-style fermented vegetables, and learn different traditional serving options for Hummus: Hummus Pine Nuts, and Hummus with Garbanzo Beans and Lemon Dressing. Please bring a pint jar so you can take your pickles home! Vegetarian, gluten-free, dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 5, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Fresh Cheeses: Fromage Blanc, Cream Cheese, Crème Fraiche

With Barbara Jenness

In this class we will concentrate on cheeses that are easily made in your home kitchen, including cream cheese, crème fraiche, and others. Fresh cheeses require no special tools or aging. Students will learn how to make and taste these cheeses, and how to use them in home cooking. Vegetarian, gluten-free.
Barbara is a retired cheese-maker who just relocated to our town. 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.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 10, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Gluten-free and Dairy-free Breakfast Baking

With Katy Davis of New Dawn Bakery

Learn how to make an amazing gluten- and dairy-free breakfast at home — whether you want to entertain guests for brunch or have breakfast in bed. We will be making Pancetta Cinnamon Buckwheat Waffles and an Upside-down Apple Walnut Cake. We will also be making granola to enjoy as is or as an accompaniment with different options for additions and flavors. Will be discussing different gluten-free flours and dairy alternatives within the class as we cook.
Katy is the owner of New Dawn Bakery and an all around foodie, with breakfast being her favorite meal.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 11, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Pizza from Around the Mediterranean

With Doug Schma

In this class you will learn how to make pizza dough and three different pizzas from the Mediterranean region: Turkish Lamb, Tomato and Cheese Pizza; Gorgonzola and Pine Nut Pizza; and Greek Cheese and Tomato Pizza, made with filo dough.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 14, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 7

Lunch to Go – Fresh and Simple Lunches for Working Folks

With Leah Walsh

Do you pack your lunch every day? Leah shares some of her favorite recipes for making healthy and varied lunches using raw foods. Get ideas for salads, wraps, burritos, and sandwiches, focusing on easy preparation of quantities that will stretch your lunches for several days — with variety. We will prepare and sample Pineapple and Lemongrass Dressing, Not Tuna Salad, and Mexican Burritos. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 17, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Custom and Cultured Condiments

With Misha Rauchwerger

Save money and make custom condiments that are exactly to your liking. Misha shares some of his favorite recipes for creating healthy, unique condiments. Learn to make quick ketchup and mustard, mayonnaise, salad dressings, hot sauce, and even lacto-fermented condiments (without vinegar), which are beneficial living foods that produce healthy gut flora. Vegetarian, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 18, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Beautiful Fruit Tarts and Sauces

With Marie Wolfe

Experienced pastry chef Marie Wolfe will teach you how to make a sweet dough crust with almond filling, topped with fresh berries, as well as a Lemon Custard and Crème Anglaise.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 19, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Celebrate Nowruz, the Persian New Year

With Hassan

Hassan will showcase signature Persian dishes with a vegetarian emphasis.
Two main dishes — stews, called Koresht in Farsi — will showcase Persians' love of eggplant and mixed greens, spiced with the rich flavors of saffron for one dish, and fenugreek with dried limes for the mixed green stew.
All of this will be served on Iran's staple food of rice cooked in its traditional style. Side dishes will complement the main courses. Come celebrate this ancient culture and traditional springtime New Year with a unique and enticing meal. Vegan options, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 20, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Tamales

With Teresita Juarez Lyon

Teresita of Teresita's Haute Tamales will show you the Way of the Tamale. We’ll mix masa, prepare fillings and sauces, and steam these ancient delicacies in corn husks. This season's class will feature a Classic Chicken Tamale, accompanied by a rich Red Chili Sauce, a vegetarian / vegan Sweet Potato and Black Bean Tamale, and a sweet Pineapple Coconut Dessert Tamale. Vegetarian, vegan options, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 22, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 8

Gluten-free Baking

With Kayla Wexelberg
Tuesday, March 24, 6pm – 8pm
Enjoy cozy comfort foods with a twist – learn new gluten-free baking tips and recipes! We will discuss the ins and outs of gluten-free baking, flours, and more. Leave with your tummy full of yummy treats and your head full of new ideas. We will bake a loaf of bread with mixed flours, fruit bread, cornbread muffins, and pizza dough.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 24, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Demystifying Electric Kitchen Tools

With Kayla Wexelberg

Come and learn about electric kitchen helpers that help us save time in the kitchen. This class aims to inspire you to a new level of excitement in the kitchen, and teaches fun ways to create and enjoy your own home-cooked food in a timely manner. We will explore a wide range of recipes for each piece of equipment. With a food processor we’ll make Olive Tapenade, Nut and Seed Burgers. With a Vitamix we’ll make soup, Chocolate Mousse, and salad dressings. With a Kitchen Aid mixer we’ll make bread, muffins, and pie dough. Vegetarian, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 25, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

3 Fish 3 ways

With Kayla Wexelberg

We will explore different ways to prepare and cook salmon, white fish, and a whole trout, as well as introduce fun and flavorful sides like Cauliflower Mash and Parsley Pesto that add zest to your meal. We invite you to bring some wine to enjoy. It’s bound to be a lovely evening! Gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 26, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Macrobiotic Brown Rice Sushi Rolls

With Migiwa Kawasaki

In this class you will learn to make colorful, healthy, easy, and low-cost Brown Rice Sushi Rolls that amaze and satisfy both you and your guests. Along with delicious dipping sauces (of course!) Migiwa’s recipes can easily fit into your modern life-style. Migiwa will also teach you more about the Macrobiotic diet. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date: March 27, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10