Cooking Classes

Summer Special for June-September: sign up and pay for a class, and you can bring a friend for free!

Subject to availability, limited number of spaces in each class. To register friends, please email or call ahead of time.

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!

Cooking for Consciousness, California Macrobiotic Fusion

With Bill Crolius

We will prepare a meal based on ingredients that are in season in our region, including some wildcrafted foods and locally-grown vegetables. We’ll start by cooking brown rice the Macrobiotic way, then make a Miso Gumbo of black bean, manzanita berry, and summer vegetables. We’ll also fry Green Onion Apple Fritters and press a Salad Pickle that will include edible flowers. George Ohsawa’s Macrobiotics is a powerful, pragmatic Zen kind of art that nourishes our union with the larger cosmos. After we learn the philosophical principles of macrobiotics we can use them to creatively and conveniently choose and prepare food fit for our busy lifestyles.
Vegan, gluten-free.

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

Date:
Wednesday,
August 5, 2015

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

Available Spaces: 5

East Indian Food

With Kayla Wexelberg

Enjoy learning some of the history and health benefits of Indian spices in this hands-on class. We’ll be making South Indian Curry with Cucumber Chickpea Rita and Flat Bread. Discover why Indians hold true to their cooking traditions.
Vegetarian.

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

Date:
Thursday,
August 6, 2015

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

Available Spaces: 3

Quench

With Anna Werderstich

Prepare yourself for summer, the season of the heart and the fire element. Learn how to make fantastically fizzy probiotic sodas to keep the flames of the heart enlivened. We will taste probiotic sodas and gellos made with native plants, seasonal fruits, and medicinal herbs. You will go home with a ginger “bug” and recipes to get you started and keep you quenched all summer long.
Vegan, gluten-free options.

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

Date:
Saturday,
August 8, 2015

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

Available Spaces: 8

Southern Comfort

With Jes Taber

Southern Cooking is a crowd pleaser. Learn how to make the best fried chicken ever, as well as side dishes that include a Kale Salad with Roasted Roots and Beans in Broth.

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

Date:
Tuesday,
August 11, 2015

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

Available Spaces: 9

Let’s Get Saucy

With Kim Jones

Sauce can brighten up the simplest meals. Grilled meats and plain veggies come alive with just a little extra effort. Learn to make Chimichurri Sauce, a Latin American favorite; Roasted Pepper Sauce; Creamy Stone-ground Mustard Sauce; Garlicky Basil Parmesan Sauce; and Kim’s favorite, Chinese Sauce for tossing, drizzling, and dipping. We will sample these tasty sauces on a variety of meats, fish, and vegetables to see how easily they mix and match.
Gluten-free, vegetarian options.

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

Date:
Wednesday,
August 12, 2015

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

Available Spaces: 9

Vietnamese Bahn Mi Sandwiches

With Kayla Wexelberg

Let’s celebrate the summer weather with a crisp and delicious Bahn Mi Sandwich. Make either a vegetarian or meat version of this classic Vietnamese snack, and learn the many health benefits of Vietnamese cuisine. We will also learn to make Pickled Veggies and Special Aioli Sauce to go with the Bahn Mi.

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

Date:
Thursday,
August 13, 2015

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

Available Spaces: 3

Hot off the Grill – Perfect Fish and Seafood

With Kim 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? Do your prawns come out overcooked and dry? Learn new techniques for perfect fish and seafood every time. We will cook Grilled Shrimp with Artichoke Hearts, Grilled Salmon Filet with Lime Peanut Sauce, and Grilled Whole Fish stuffed with Lemon and Herbs.
Gluten-free, dairy-free.

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

Date:
Friday,
August 14, 2015

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

Available Spaces: 10

Luscious, Rich, and Raw

With Kayla Wexelberg

Learn how to make delicious raw sauces, desserts, and a few main dishes, too. We will discuss the power of raw food, dehydrating, and ways we can integrate raw foods into our everyday diet. We’ll prepare raw Cacao Bliss Balls, raw Lemon Cashew Ice Box Pie, raw Nut Burgers, and Nori Rolls with Sunflower Seed Cheese.
Vegan, gluten-free.

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

Date:
Monday,
August 17, 2015

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

Available Spaces: 10

Colorful Summer Salads

With Jes Taber

Learn how to make colorful summer salads that are great for family get-togethers, barbeques, or light summer lunches or dinners. In this class you will make an Italian Faro Salad with Slow Roasted Tomatoes, German Potato Salad with Bacon, and a Wild Blackberry and Grilled Peach Salad with Fresh Cheese.

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

Date:
Tuesday,
August 18, 2015

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

Available Spaces: 9

How to Grow, and Eat, Your Own Sprouts

With Kayla Wexelberg

Learn the ins and outs of growing your own sprouts of all types, along with a few fun recipes, to integrate them into your diet. We’ll make a fabulous Sprout Paté, Sprout Pesto, and delicious Sprout Salad. We will go step-by-step through the basic sprouting techniques, discuss how to set up your own sprouting station, and also learn the health benefits of different sprouts, including sunflower, mung, adzuki, lentil, fenugreek, pea, and buckwheat.
Vegetarian, gluten-free.

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

Date:
Wednesday,
August 19, 2015

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

Available Spaces: 7

Cheesecake and Chocolate Torte, Gluten-free and Sugar-free!

With Marie Wolfe

We will make a Cheesecake with an Almond and Coconut Crust, topped with Raspberries. While this luscious dessert bakes, we’ll make a wonderful flaky Chocolate Torte — both without gluten or sugar! Vegetarian.

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

Date:
Thursday,
August 20, 2015

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

Available Spaces: 6

Mixed Root Vegetable Tempura with Noodle Soup

With Migiwa Kawasaki

Noodle Soup with a Root Tempura Topping is a very special dish. In this class you will learn how to make dashi (Japanese style broth), Mixed Vegetable Tempura, and Sunomono (vegetables with vinegar salad). You will also learn how to choose and make food combinations that support your good health.
Vegan, gluten-free.

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

Date:
Friday,
August 21, 2015

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

Available Spaces: 10

Summer Grilling

With Doug Schma

This is the season for grilling! In this class we’ll cook some favorite foods on our propane grill. We’ll grill a Beef Tri-Tip in a Southwest Marinade, Chicken Kebobs with a Cilantro Glaze, and Grilled Potato and Arugula Salad. Yum!
Gluten-free.

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

Date:
Saturday,
August 22, 2015

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

Available Spaces: 10

Back to School 10-Minute Dinners

With Jes Taber

On the run? Busy all the time? In this class we’ll prepare a dinner course that requires just 10 minutes of prep work. Learn how to make easy Mac and Cheese, Vegetarian Hash with 7-Minute Eggs, and Curried Cauliflower Soup.

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

Date:
Monday,
August 24, 2015

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

Available Spaces: 10

Thai Class

With Kayla Wexelberg

Discover the flavors and exotic spices of Thai dishes. Kayla lived and studied in Thailand, where she spent time exploring and discovering the traditional Thai dishes. She is excited to share what she has learned through a hands-on cooking experience that concludes with a delicious Thai meal and recipes to take home. On the menu are Chicken Satay Skewers with Peanut Sauce, Coconut Mushroom Soup, and Fresh Spring Rolls. In addition, Kayla will add a spontaneous, fun salad with local ingredients prepared Thai-style.
Gluten-free.

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

Date:
Tuesday,
August 25, 2015

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

Available Spaces: 0

Homemade Ice Cream and Pops

With Kayla Wexelberg

Cool down your hot summer days and nights with a slew of homemade vegan, raw and dairy-based ice creams, frozen yogurts, and popsicles. We will make Lavender Honey Frozen Yogurt, a raw vegan Mint Chocolate Chip Ice Cream, a Chocolate Chai dairy-based ice cream, and Apple Tarragon Popsicles. Vegetarian, gluten-free, with vegan options.

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

Date:
Wednesday,
August 26, 2015

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

Available Spaces: 10

Thrifty Cooking: Nifty Ways to Use Eggs

With Suzanne Bardsley

What do popovers, custard, and noodles have in common? Eggs! We will make these three items in class and enjoy eating them once they are completed. We will also sample pickled eggs.
Vegetarian.

Price: $10.00 (Co-op Owner) $12.00 (General Admission)

Date:
Saturday,
August 29, 2015

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

Available Spaces: 10

Korean Bibimbap

With Kayla Wexelberg

This class was so much fun the first time, we simply had to do it again! We will discuss the many flavors and health benefits of Korean cuisine as we make the classic Korean side dishes of Kimchee, Pickled Daikon and Carrots, Sesame Broccoli, and fresh sprouts served atop a bowl of mixed grains, egg, and your choice of tempeh or marinated meat.

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

Date:
Wednesday,
September 9, 2015

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

Available Spaces: 7

Paella 101

With Kayla Wexelberg

In this class we will go over the basic methods for making a delicious Paella. While discussing its historical and cultural significance, we will explore three versions of this classic Spanish dish: Seafood, Vegetarian, and Chicken/Chorizo.

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

Date:
Thursday,
September 10, 2015

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

Available Spaces: 10

Tastes of the South

With Kayla Wexelberg

Let’s enjoy the flavors and textures of Southern cuisine! While discussing the basics of Southern food culture and practices, we will prepare Cajun Cornmeal-Encrusted Fish, Cheesy Grits, and Collard Greens. If we have time, we might even make Biscuits and Gravy as a side.

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

Date:
Friday,
September 11, 2015

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

Available Spaces: 10

Thrifty Cooking: Dehydration Temptations

With Suzanne Bardsley

So much produce in our gardens and the farmer’s markets… what can we do to save some of it for winter? Dehydration is a quick and easy method of putting up stores of beautiful fruits and vegetables. We will learn the basics of drying and explore some fun results with recipes geared for dehydrated produce.
Vegetarian, vegan, gluten-free.

Price: $10.00 (Co-op Owner) $12.00 (General Admission)

Date:
Saturday,
September 12, 2015

Start Time: 2:00 pm
End Time: 4:00 pm

Available Spaces: 10

Gluten-free Brunch

With Jes Taber

We will learn how to make a delicious Seasonal Fruit Sangria, Cast-Iron Frittata, Pistachio Basil Pesto, and Perfect Bacon — treats that are great for everyone, but especially for folks on a gluten-free diet.
Gluten-free

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

Date:
Tuesday,
September 15, 2015

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

Available Spaces: 10

Lamb Tagine

With Noam Halpert

This is a signature dish from North African kitchens that will please your taste buds beyond belief. Lamb Stew made with Chickpeas and Dried Fruits is cooked slowly in a traditional tagine pot and served over Couscous. A traditional tagine is pottery that consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base while foods cook. The cover design promotes the return of all condensation to the bottom, which creates an extra tender dish with a very unique flavor.

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

Date:
Wednesday,
September 16, 2015

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

Available Spaces: 10

Quick and Easy Healthy Cooking

With Migiwa Kawasaki

Learn how easy it is to make delicious and balanced meals that take only 15 to 20 minutes to prepare. You will learn how to make a menu plan for a week, using healthy ingredients. We will cook a meal together that will stretch easily and that you won’t tire of eating. It will be made with locally-grown vegetables including soup, brown rice, beans, and a vegetable side dish.

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

Date:
Friday,
September 18, 2015

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

Available Spaces: 6

Summer Gazpachos

With Doug Schma

It’s harvest time, and the time is right to use those wonderful veggies we worked all summer to grow! Gazpacho is a great way to enjoy your salad as a soup, the Spanish way. In this class we will make the popular Gazpacho Andalusian with fresh tomatoes, peppers, and cucumbers. We will also make Gazpacho Blanco with almonds and green grapes. And also from Andalucía, the warm Gazpacho Gaditano. Andale!

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

Date:
Saturday,
September 19, 2015

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

Available Spaces: 10

Canning Party

With Kayla Wexelberg

What better time to put up goodies than at the peak of veggie and fruit abundance? Bring your garden’s bounty so we’ll have plenty to share. You will learn the tricks of the trade for canning and various modes of preservation. We’ll also review standard ways to preserve and ferment various vegetables, canning, salt pickling, vinegar pickling, tomato sauce, salsa, easy ways to make sauerkraut and kimchee, jams, fruit butters, and sweet fruit curds with eggs and sugar. We'll share a small meal, and you'll leave with some full jars. (Please bring pint Ball jars.)
Vegan, gluten-free.

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

Date:
Tuesday,
September 22, 2015

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

Available Spaces: 0

Vegan Mezze Class

With Mielle Chenier-Cowen Rose

Join Mielle, the author of “Veganish: The Omnivore’s Guide to Plant Based Cooking,” to prepare a classic, light Mediterranean meal with Secret Hummus; Roasted Garlic Baba; Mhammara, Roasted Bell Pepper and Walnut Dip; Chilled Cucumber Mint Soup; and a green salad with Lemon Mustard Vinaigrette.
Vegan, gluten-free.

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

Date:
Wednesday,
September 23, 2015

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

Available Spaces: 10

Slow Cooked One-Pot Dinner

With Noam Halpert

In the Jewish tradition, food for Shabbat (the Saturday Sabbath) is made over a hot plate or in the oven overnight. This method of slow cooking was developed over hundreds of years in different regions around the world. Come learn a few secrets using traditional recipes to create an entire meal in one pot. We will make Hamin (chulnt) – a pot filled with meat, vegetables, grains, eggs, and other goodies – as well as a vegan pot. This is a perfect meal for the coming cool weather and will leave your taste buds filled with joy.
Vegan option.

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

Date:
Thursday,
September 24, 2015

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

Available Spaces: 10

Tamales

With Maria Benner

Everybody's favorite Mexican recipe is always tamales, which are delicious and fun to make. Join us and learn the art and craft of preparing tamales. We will prepare three traditional recipes: Pork in Red Sauce, Poblano "Rajas", and the classic and favorite Sweet Pink Tamale with dry fruits and nuts… which are so good you might want to eat them every day.
Gluten-free, dairy-free.

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

Date:
Saturday,
September 26, 2015

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

Available Spaces: 9

Salad Dressings for All Occasions

With Jes Taber

We will make a variety of dressings that can be enjoyed on vegan, vegetarian, grain, fruit, and roasted vegetable salads. You will learn how to make a basic Herb Vinaigrette, Fresh Squeezed Citrus Vinaigrette, Queso Fresco Dressing, and Spicy and Sweet Sriracha Vinaigrette. We will snack on perfect pairings for each dressing. Everyone can take home a sample of each creation, so please bring your own jars.
Gluten-free.

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

Date:
Tuesday,
September 29, 2015

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

Available Spaces: 10

Homemade Bagels

With Kayla Wexelberg

Have you always wondered how to make your very own freshly-baked bagels? We will discuss the history of the bagel and fun ways to make a healthy version of this classic baked good. Recipes include Cinnamon Sultana Bagels, Asiago Cheese Bagels, and Chive and Onion Bagels – with a few fun spreads to pair with them!
Vegan and gluten-free options.

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

Date:
Wednesday,
September 30, 2015

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

Available Spaces: 10

Fall Fiesta: Annual Owner Meeting and Party

Tasty Mexican Food
Free Admission
Meal Tickets $8 each

Price:

Co-op Owner $8.00

Date:
Thursday,
October 8, 2015

Start Time: 5:00 pm
End Time: 8:00 pm

Available Spaces: 250