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 Hilary at classes@briarpatch.coop or (530) 272-5333 ext. 134.

We hope to see you at a class soon!


  • May 24, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Do you crave that spice in your life, but feel like you are always in too much of a hurry to make a curry? Come learn how quick and easy it can be to infuse your meals with that delicious, nutritious, flavor-filled spice, from scratch, at home, using bulk ingredients and fresh organic produce. In this introductory course we will cover many different ingredients, grind some by hand, as well as some different styles of curry: East Asian, Indian, African, and Caribbean. Feel free to blend them into any fusion your heart desires. I will make two pots of rice, one white and one red (or brown, purple, or black) with red lentils in coconut butter for the Indian curry. For the others I will prepare an assortment of veggies and tofu. We will make a great Caribbean curry and a delicious Thai Curry. Vegan, gluten-free.


  • May 26, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz R.D.

It’s time to indulge – in a healthier kind of way! Not to worry though, your taste buds will be just as happy as we prepare sweet dishes that can be enjoyed throughout the day. We will prepare a Creamy Banana Shake, Chocolate Bark, Baked Apple Cinnamon Oatmeal, and Fruit and Nut Granola. Vegan, gluten-free.


  • June 4, 2016
    10:30 am - 12:30 pm

with Jim E.

Join us in learning how to prepare a fabulous brunch! We will make Baked Blueberry Pecan French Toast, Muffin Tin Baked Eggs, Easy Fried Potatoes, and Crepes with Chicken or seasonal vegetables in cream sauce. Served with organic coffee and fresh fruit. Vegetarian option.

New teacher! Jim Eckardt, a.k.a. Jim E., is well known by many in Nevada County for his delicious food and attractive buffets. Jim had a catering and event business here for 29 years as well as the Club 141 restaurant, where he taught cooking classes. For 20 years he made fabulous food for SYRCL auctions as a volunteer. Jim now lives mostly in Puerto Vallarta, Mexico, takes occasional visits back home to Nevada County… and we’re thrilled to have him cooking with us and for us!


  • June 7, 2016
    6:00 pm - 8:00 pm

With Jim E.

Quick and easy do-ahead small bites for a light meal or a fun party! Great ideas for something different to take to a potluck. We will prepare Artichoke Jalapeño Bread Bites, Parmesan Crusted Chicken Nuggets, Won Ton Taco Salad Bites, Spicy Garlic Shrimp, Caprese Baby Portabella Mushrooms, and Parmesan-Stuffed Dates.


  • June 8, 2016
    6:00 pm - 8:00 pm

With Jim E.

Discover how simple it can be to create south-of-the-border favorites from scratch in your own kitchen. Our main dish will be Pastel Azteca: layers of tortilla and zucchini-tomato-corn mixture with cream and grilled cheese. We will also make Creamy Black Bean Soup and Mini Tostadas using corn chips spread with poblano strips, shredded chicken breast in chipotle sauce, or beef cooked with diced carrots, peas, and cumin. Served with Green Rice and Green Tomatillo Hot Sauce. We may have time for a simple fruit or ice cream dessert, but will we have room for it in our tummies?


  • June 9, 2016
    6:00 pm - 8:00 pm

With Jim E.

These salads use fresh, seasonal ingredients from the garden or the BriarPatch Produce Department, and are perfect for family gatherings or your next potluck. We will make a Watermelon, Orange, and Feta Salad; Roasted Vegetable Salad with Goat Cheese; Avocado, Cucumber, and Tomato Salad; and Confetti Salad with Southwest Vinaigrette. All vegetables (no grains), all served with delicious home-made olive oil based dressings. Vegetarian and gluten-free.


  • June 10, 2016
    6:00 pm - 8:00 pm

With Jim E.

These casseroles will please your taste buds and take you back to Mom’s kitchen with fond memories of comfort food. We will learn some casserole basics that you can use to create your own casseroles as we make a Cheesy Biscuit Chicken Casserole, a Zucchini and Yellow Squash Gratin, and a Beef Shepherd’s Pie.


  • June 13, 2016
    6:00 pm - 8:00 pm

With Chef Kim Allen-Jones

Does your fish fall apart when you try to grill it? Would you like to grill a whole fish but aren’t sure how to do it? Are your prawns overcooked and dry? Then it’s time to learn some new techniques for making perfect fish and seafood every time! In class we’ll be cooking Grilled Shrimp with Artichoke Hearts, Grilled Salmon Filet with Lime Peanut Sauce, Grilled Whole Fish stuffed with Lemon and Herbs. Gluten-free and dairy-free.


  • June 16, 2016
    6:00 pm - 8:00 pm

With Rick Silberman

Learn how to maintain sourdough starter; measure using a gram scale; and blend, rest, slap and fold, bulk rise, stretch and fold, tension pull, divide into bannetons, and bake sourdough bread in a Dutch oven. You will go home with enough starter to bake your own sourdough bread in your own kitchen. Please bring a 1-pint jar for your starter. Vegan option.

Rick Silberman is a self-taught baker who says this will be the best-tasting fresh sourdough bread you’ve ever had!


  • June 18, 2016
    10:30 am - 12:30 pm

With Kayla Wexelberg

9:00 a.m. optional farmers market shopping with Kayla

Join Kayla at the farmers market for a tour of the farm stands and a hands-on guide to meal and menu planning using the rich abundance there. Together we will explore the seasonal array of foods and develop tools to assemble the fixings for healthy meals. After our shopping tour, we’ll head to the kitchen and whip up seasonal delights with dishes such as Fennel, Beet, Arugula Salad with Candied Citrus; Caramelized Leeks; and Green Garlic Champagne Vinaigrette. Our second course will be Asian Sliders using local bread, homemade mayo, roasted carrots, kohlrabi, and crisped cauliflower topped with an Asian Green Slaw paired with a Ginger Sesame Sauce. For dessert we will make seasonal Citrus Bars with fresh Lavender Whipped Cream. Gluten-free, vegan options.

BriarPatch Co-op Cooking Class logo

Class Calendar

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.)

Location

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 Policy:

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!

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:

September 1 – November classes
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 – October classes