Cooking Classes

The Paleo Diet: The Big “Fat” Lie
With Pauli Halstead
Sat., April 26, 10:30am-12:30pm $35 / $30 Co-op owners
Nevada City author of “Primal Cuisine, Cooking for the Paleo Diet,” Pauli Halstead, will teach how to eliminate grains and focus on protein from exclusively grass-fed meat, wild fish, healthy fats, non-starchy organic vegetables, nuts, seeds, and berries – the keys to the primal diet. Foods: Ghee, Homemade Mayonnaise, Coconut Milk Panna Cotta, and more.
Click here to register and pay for this class.

Foundations of Flavor International Series: India
With Mielle Rose
Thur., May 1, 6-8pm $35 / $30 Co-op owners
Learn how to harness the indigenous flavors of each region, preparing an organic meal that reflects an array of basic flavors from India’s many regions. You will learn about unique staple pantry ingredients to make your meals pop! Suitable for herbivores and omnivores, and accommodations will be made for those who avoid gluten, soy, nightshades, or dairy.
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The Paleo Diet: Weight Loss Myths
With Pauli Halstead
Sat., May 3, 10:30am-12:30pm $35 / $30 Co-op owners
Nevada City author of “Primal Cuisine, Cooking for the Paleo Diet,” Pauli Halstead, will teach how to eliminate grains and focus on protein from exclusively grass-fed meat, wild fish, healthy fats, non-starchy organic vegetables, nuts, seeds, and berries – the keys to the primal diet. Foods: Nora’s Coconut Bliss Truffles, Magical Muhamara, and Avocado Lime Pie.
Click here to register and pay for this class.

Risotto and Polenta: Foundations of Northern Italian Cooking
With Doug Schma
Tue., May 6, 6-8pm $35 / $30 Co-op owners
The risottos and polentas of Northern Italy, as well as pastas, provide a base for many recipes. In this class, we’ll learn a basic risotto recipe and the ways to use it. The second half of class will focus on basic polenta. Dishes include Risotto ala Milanese (basic risotto), Risotto ala Veronese (risotto with cheese and mushroom sauce), Basic Polenta, Polenta Pasticciata (polenta pie), and Risotto di Scampi (risotto with shrimp).
Click here to register and pay for this class.

Raw Snacks for the Whole Family
With Atma Campbell
Thur., May 8, 6-8pm $35 / $30 Co-op owners
This class will demonstrate and teach even the novice raw foodie fan how to confidently fill-up a dehydrator and create high energy raw snacks. The class will focus on healthy and fresh go-to items, children’s lunch snacks, and sustaining nutrient packed food creations the whole family will enjoy. Atma, of Next Level Foods and Elixart, will share some favorite goodie recipes like kale chips, super food bars, crackers and granolas, pates, dips, and much more. All ingredients are organic, local and seasonally inspired, plant based, gluten and soy free, and raw. This class will be hands-on, so get ready to create! All ages welcome.
Click here to register and pay for this class.

The Paleo Diet: Nutrients for Mental Health
With Pauli Halstead
Sat., May 10, 10:30am-12:30pm $35 / $30 Co-op owners
Nevada City author of “Primal Cuisine, Cooking for the Paleo Diet,” Pauli Halstead, will teach how to eliminate grains and focus on protein from exclusively grass-fed meat, wild fish, healthy fats, non-starchy organic vegetables, nuts, seeds, and berries – the keys to the primal diet. Foods: Fish Tacos with Butter Lettuce Tortillas and Strawberries with Toasted Coconut Sauce.
Click here to register and pay for this class.

Pad Thai and other Southeast Asian Dishes
With Doug Schma
Tue., May 13, 6-8pm $35 / $30 Co-op owners
Pad Thai, the classic Thai fast food, is popular throughout Thailand and famous around the world. In this class we will make a sweet, sour, and salty Pad Thai as well as dishes from other Southeast Asian countries. From Myanmar (Burma) will come the main course, a slightly spicy and sour beef braised in tamarind, ginger, garlic, fish sauce, and shallots. It will continue with a Cambodian Char Bai Mreah Priu (egg and basil fried rice), and will end with a simple coconut and banana pudding from Malaysia.
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Foundations of Flavor: Sauces and Dressings
With Mielle Rose
Thurs., May 15, 6-8pm $35 / $30 Co-op owners
Learn to build extraordinary flavor with an array of simple professional techniques. This class will focus on the basics of flavor-enhancing preparations tricks, methods of balancing flavors, quality ingredients, and will discuss how to create regional flavor profiles based on traditional seasonings. We will build on this knowledge with hands-on preparation, learning how to develop multitudes of easy, homemade sauces and dressings for everything in your repertoire from plain rice and steamed veggies to soups, meats, beans, pasta, grains, tacos, and even desserts. We will explore three classic and versatile dressings (each one from basic to more complex) that can be used on leafy green salads, pasta, potato and bean salads, and marinades, and you’ll even learn how to keep the oil and vinegar from separating in your homemade dressings.
Click here to register and pay for this class.

Make Mozzarella!
With Suzanne
Fri., May 16, 6-8pm $35 / $30 Co-op owners
In this class, we will be making mozzarella as a group. This is a hands on class, as everyone will be helping to make a large batch. Once it’s time to stretch the cheese, everyone will have a small piece to work and take home. We will also share some melted on warm crusty bread with a choice of toppings. This class will prepare you for making your own mozzarella at home. If time allows, we might even attempt other quick Italian cheeses – burrata and ricotta.
Suzanne is certified as an artisan cheesemaker through College of Marin, a cheesemonger trained by the Cheese School of San Francisco, a goat “field tester” for the American Dairy Goat Association and a veterinary assistant specializing in dairy goats. She is also Cheese Coordinator for Briarpatch.
Click here to register and pay for this class.

Asian Fish Bento Box
With Migiwa Kawasaki
Sat., May 17, 10:30am-12:30pm $35 / $30 Co-op owners
This class will focus on the Chinese-flavored macrobiotic bento selling in BriarPatch’s Deli. We will learn how to cook steamed cod fish with sauce using a bamboo steamer. Other dishes will include Stir Fried Vegetables, Carrot and Colorful Vinaigrette, and Fried Brown Rice.
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Pizza around the Mediterranean
With Doug Schma
Tue., May 20, 6-8pm $35 / $30 Co-op owners
Italians aren’t the only ones who cook pizza in Europe. There are versions of this flatbread all over the Mediterranean. From Greece to North Africa, there are many versions of pizza. This class will explore some of them with dishes like Lahmacun (Turkish lamb and tomato pizza), Pissaladiere (the tomato and anchovy pizza of Provence), Pitta me Domates (Greek cheese and tomato), and Pizza Sardinara (Ligurian fougasse with gorganzola and pine nuts).
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Optimizing Your Child’s Nutrition While Pleasing the Picky Eater
With Julie DeHollander, RD, CD
Thur., May 22, 6-8:30pm $35 / $30 Co-op owners
This hands on class will cover strategies to optimize your child’s diet while not becoming a “short order cook.” We will cover nutrient recommendations as well as ideas for parents to help their child develop a healthy relationship with food. We’ll also be making some fun and tasty foods that can even please the pickiest of eaters. All dishes are gluten, dairy, soy-free with no added sugar. Dishes to prepare: Dylan’s Super Zucchini Carrot Flax Muffins, Lunch Box Favorites, Coconut Quinoa pudding, Flax cracker Veggie boats.
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Tempura and Cold Soba Noodles
With Kiyoko Wilcox
Sat., May 24, 10:30am-12:30pm $35 / $30 Co-op owners
Enjoy Kiyoko’s Japanese home cooking. Tempura is one of Japan’s traditional dishes. It is made of shrimp and vegetables that have been lightly battered and deep fried. Crispy, fried tempura is always delicious when served with noodles, both hot and cold. In this class, Kiyoko will share the ideas of cold soba noodle dishes for summer. Bring your appetite!
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Cooking with Phyllo Dough
With Doug Schma
Tue., May 27, 6-8pm $35 / $30 Co-op owners
In this class, we’ll be updating some old, favorite recipes using Phyllo. We will create Beef Wellington; Tomato, Basil, and Goat Cheese Tart; Pommes Anna (potato and cheese tart); and Apple and Blackberry Pie.
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Classic Peruvian
With Kim Jones
Thur., May 29, 6-8pm $35 / $30 Co-op owners
Peruvian is the hot new cuisine! Taught by Peruvian food writer Kim Jones, you’ll learn all about the three classic dishes we’ll be creating in class plus so much more. We’ll start with Mushroom Ceviche, continue to Lomo Saltado (stir-fried beef filet with onions and red bell pepper, rice, and fries – yes, this is Peruvian!), and finishing with Pie de Limon (lime pie).
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Falafel and Fixin’s
With Kim Jones
Sat., May 31, 10:30am-12:30pm $35 / $30 Co-op owners
Fresh from the Middle East, falafel and pita bread are like magic! We will fill fresh pitas with three delicious salads (Hummus, Cucumber, and Baba Ganoush) and enjoy a dessert of warm baklava.
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Angel Food Cake Variations
With Doug Schma
Tue., June 3, 6-8pm $35 / $30 Co-op owners
Angel food cake can seem too sweet and often bland. In this class, variations of the basic recipe will be presented. From a simple, white angel food stuffed with strawberry sauce and topped with fresh strawberries and whipped cream to an adaptation of the beloved Blums Restaurant favorite covered with melting coffee candy, brown sugar, and creamy caramel, some variations may surprise you.
Click here to register and pay for this class.