Cooking Classes

Holiday Open House
Sat., Dec. 6, 1:30-3:30pm

Join us in sharing some holiday spirit, meet some fantastic teachers, and taste samples of dishes to be prepared in upcoming classes.
$5 donation benefits the Food Bank of Nevada County.
Only at the Open House:
Sign up for 5 classes and the 6th is free!

December 2014

Turkish Culinary Classics
With Kayla Wexelberg
Fri., Dec. 5, 6pm – 8pm $35 / $30 Co-op owners
Let’s celebrate some cozy winter vibes with traditional Turkish spiced lentil veggie rolls, yogurt and cucumber Tzatziki, Dolmas, and a bell pepper-eggplant dish — not to mention a traditional Turkish spiced-nut pastry. Gluten-free and vegetarian.
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
We will be baking vegan, gluten-free, delicious doughnuts. We will also make yummy lemon, maple, and chocolate glazes to cover them. Kleo is 13 years old and began her cooking interest at three years of age, helping her mother make vegan foods.
Click here to register and pay for classes.

Tamales for the Holidays FULL
With Teresita Juarez Lyon
Mon., Dec. 8, 6-8pm $35 / $30 Co-op owners
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 wrapped in corn husks. This season’s class will feature a classic chicken tamale — accompanied by a rich red chili sauce, vegetarian or vegan sweet potato black bean tamale, and a sweet pineapple-coconut dessert tamale. Gluten-free with vegetarian and vegan options.

Demystifying Crème Brûlée, plus Chocolate Raspberry Truffles
With Marie Wolfe
Tues., Dec. 9, 6pm – 8pm $35 / $30 Co-op owners
Impress your holiday guests! Discover a secret to a simple and delicious crème brûlée, and how to make an easy burnt-sugar topping. As if that weren’t enough, you’ll also learn to make a delicious Raspberry Truffle. Gluten-free, vegetarian.
Marie Wolfe was a pastry chef for 20 years, working in restaurants in Los Angeles and the San Francisco Bay Area, as well as at her own bakery.
Click here to register and pay for classes.

Sweet and Savory Pies
With Kayla Wexelberg
Wed., Dec. 10, 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 the holidays.
Vegan and gluten-free options
Click here to register and pay for classes.

Winter Squash Extravaganza
With Kayla Wexelberg
Thur., Dec. 11, 6-8pm $35 / $30 Co-op owners
Celebrate the coming of the winter season with our most abundant fall crop, the squash! Kayla will enumerate the health benefits of winter squash and demonstrate her recipes for both sweet and savory dishes. The menu will include: Vegetarian Squash Shepard’s Pie, Blue Hubbard Squash Gnocci, Turmeric and Butternut Squash Soup, and a Kabocha Squash Pie.
Click here to register and pay for classes.

Macrobiotic Pizza
With Migiwa Kawasaki
Fri., Dec. 12, 6-8pm $35 / $30 Co-op owners
Root vegetables are the basis of this healthful wheat-free and cheese-free “pizza.” For dessert, Migiwa will show you how to make the Kabocha Cream she makes for BriarPatch in the fall. 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. Not simply a “diet,” macrobiotics recognizes the profound effects that food, environment, activities, and attitude have on our body, mind, and emotions. Migiwa makes BriarPatch’s delicious macrobiotic offerings every week.
Vegan, gluten-free.
Click here to register and pay for classes.

Israeli Breakfast Feast
With Noam Halpert
Sat., Dec. 13, 10:30am–12:30pm $35 / $30 Co-op owners
Enjoy the magic of a true fresh and healthy Mediterranean feast. The Israeli Breakfast celebrates the abundance of farm-fresh, local ingredients. Learn the secrets of making Shakshuka (an egg dish in tomato ragout), Israeli Salad, Labane, tahini, and Limonana (Fresh Mint Lemonade). Many more items will be served as well, such as hummus, olives, pickles, avocado, fresh seasonal vegetables, jams, and breads. Gluten-free, vegetarian, and vegan options.
Noam is one of our new teachers and an avid cook and entertainer. She grew up in Israel, but her life in California has inspired in her a cooking style that integrates Mediterranean, Middle Eastern, and North African spices and herbs with farm fresh ingredients to create innovative dishes.
Click here to register and pay for classes.

Christmas Uncooked: a Raw Foods Feast
With Kayla Wexelberg
Mon., Dec. 15, 6pm–8pm $35 / $30 Co-op owners
Celebrate this 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.

Winter Bread Making
With Kayla Wexelberg
Tues., Dec. 16, 6pm–8pm $35 / $30 Co-op owners
Come learn how to make delicious baked bread to keep you cozy during the winter time. We will learn to make a wheat bread, as well as a gluten-free bread. We will discover various flours and flavors and end our class with some yummy rosemary rolls and a warm winter soup. Vegetarian.
Click here to register and pay for classes.

Holiday Chocolates
With Carol Weeks
Wed., Dec. 17, 6pm–8pm $35 / $30 Co-op owners
In this class you will learn the basics of working with chocolate, and will make three kinds of chocolate truffles. Carol has 16 years of professional cooking experience and has been BriarPatch’s Pastry Chef and Bakery Manager for the past 7½ years.
Click here to register and pay for classes.

Sugarless Baking for the Holidays
With Kayla Wexelberg
Thur., Dec. 18, 6pm–8pm $35 / $30 Co-op owners
Instead of using added sweeteners, come learn how to bake natural fruit-based goodies. We will discuss the optimal sugars one can fuel the body with, as well as explore various delicious recipes that will leave you and your kids fully satisfied. We will make Pumpkin Date Chocolate Chip Cookies, Coconut Ginger Banana Bread, and gluten-free Seasonal Fruit Cake. Vegetarian and dairy-free, with some recipes vegan, and some gluten-free.
Click here to register and pay for classes.

Sparkling Wine for the Holidays
With Vanessa Wich
Fri., Dec. 19, 6pm–8pm $35 / $30 Co-op owners
We will discover how best to pair and serve sparkling wines for the holidays, along with the history and process of making sparkling wines. We will taste Brut Prosecco, Cava, Champagne, and more, all of which are sold at the Co-op. Delectable appetizers will accompany the wines.
Click here to register and pay for classes.

San Francisco Crab Cioppino
With Doug Schma
Sat., Dec. 20, 10:30am–12:30pm $35 / $30 Co-op owners
Chef Doug Schma shares his 30 years of cooking expertise with a meal built around Cioppino — a classic seafood stew featuring in-season Dungeness crab. Doug will round out the meal with San Francisco-inspired sides of local sourdough bread and a green salad with San Francisco Palace Hotel Green Goddess Salad Dressing.
Click here to register and pay for classes.

Homemade Elixirs for Wintertime
With Kayla Wexelberg
Mon., Dec. 22, 6pm–8pm $35 / $30 Co-op owners
We will concoct delicious herbal remedies, as well as introduce some healing herbs that will keep you healthy and thriving in the winter. A few of the elixirs we will be exploring are a Turmeric Ginger Red Root Coconut Milk Latte, a Damiana Maca Cocoa Nightcap, a Nutmeg Cinnamon Marshmallow Taste Sensation, a Rosemary Clover Citrus Honey Tea, and a special Chai. Cozy winter snacks included. Gluten-free, vegan.
Click here to register and pay for classes.

January 2015

Paleo Potluck
With Hilary Dart
Sun., Jan. 4, 4-6pm $5
Start off the New Year sharing and enjoying a “Paleo” meal with folks who eat the same as you do, and folks who want to learn how to eat a healthy diet the Paleo way. Bring a dish to share or something simple that can be made at our cooking school kitchen. In this class we will all be both teachers and students. For more information call (530) 272-5333, ext. 134.
Click here to register and pay for classes.

Indian Curry
With Kayla Wexelberg
Tues., Jan. 6, 6-8pm $35 / $30 Co-op owners
Enjoy learning the history and health benefits of Indian food as you make a traditional South Indian Curry with Cucumber Chickpea Raita and homemade Naan. Discover the rich significance in each bite, and why Indians hold true to their cooking traditions. Vegetarian, Vegan option.
Click here to register and pay for classes.

Soups Ready! Simple Raw Blended Soups
With Leah Walsh
Wed., Jan. 7, 6-8pm $35 / $30 Co-op owners
Want to pack in more veggies into your winter meals? Ready to learn three quick and easy soups that are jam-packed with vital, fresh flavor? Leah will share the simple formula that makes a raw soup a success, and will share some of her favorite recipes: Fresh Pea Soup, Tomato Mushroom Bisque, and a heartwarming Carrot Ginger Soup. Raw soups can be served cold or warmed.
Leah graduated from Living Light Culinary Institute in Fort Bragg, which specializes in raw and vegan cooking. She is passionate about sharing the benefits of quality, delicious, and nutrient-dense foods, as well as teaching others to tap into their intuitive eating and to trust their gut.
Click here to register and pay for classes.

Knife Skills
With Kayla Wexelberg
Thurs., Jan. 8, 6-8pm $35 / $30 Co-op owners
Come learn about the most important tool in the kitchen: the knife! Learn how to properly treat and sharpen a good knife, how to hold it, what makes a good knife, and ways to spruce up old and new dishes with new cuts. You’ll learn various ways to cut the classics: onions, carrots, and garlic — as well as traditional professional cuts such as the brunoise dice, battonet, baton, julienne, paysanne, and chiffonade. We’ll make a seasonal vegetable stew, crudité with dips, green salad, and even fresh baked bread with homemade butter. Gluten-free, vegetarian, vegan option.
Click here to register and pay for classes.

Creative Miso Recipes
With Yaoko Shimada
Sat., Jan. 10, 10:30am-12:30pm $35 / $30 Co-op owners
Do you enjoy miso soup, but want to know more ways you can use your miso? In this class you will learn how to make basic Miso Soup With vegetarian broth, and also learn how to make Tofu Steaks with a special Miso Sauce topping, Scallions with Miso and Vinegar Marinade, a healthy snack of Miso-coated Rice Balls, Winter Vegetables with Miso Dip, and finally, Brown Rice Mochi Waffles With miso, tahini, and maple syrup toppings!
Yaoko is a certified Macrobiotic Cooking Teacher.
Click here to register and pay for classes.

Cambodian Cuisine
With Kayla Wexelberg
Mon., Jan. 12, 6-8pm $35 / $30 Co-op owners
Tasting the zesty flavors of Cambodia will leave you wanting to travel to warmer climates. We will learn the basics of Cambodian cuisine, including the spices that help create these healthful dishes. On this delicious menu are Banh Mi Sandwiches (meat and vegetarian options), Zesty Mint and Cucumber Salad with Sprouts, and Non Banh Chok, a traditional Cambodian Green Curry Rice Noodle Soup.
Click here to register and pay for classes.

Tapas Party
With Teresita Juarez
Mon., Jan. 19, 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 Omelet), 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.

Thai Food
With Kayla Wexelberg
Tues., Jan. 20, 6-8pm $35 / $30 Co-op owners
Warm up your winter with the exotic spices of Thai cuisine. Kayla lived and studied in Thailand, where she spent her time exploring and discovering traditional Thai dishes. On the menu are: Chicken and Vegetable Satay Skewers with Peanut Sauce, Coconut Mushroom Soup, and Fresh Spring Rolls with a zesty sauce. This hands-on cooking experience will end with a delicious Thai meal and recipes to take home. Vegetarian and vegan options.
Click here to register and pay for classes.

Macrobiotic Basics #3
With Migiwa Kawasaki
Fri., Jan. 23, 6-8pm $35 / $30 Co-op owners
Learn about the health benefits of macrobiotic food, and how to make the basic macrobiotic dishes: Pureed Squash Soup, Long Cooked Sea Vegetable, and Vegetable Green Rolls, and Brown Rice Cream (a remedy). Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Not simply a “diet,” macrobiotics recognizes the profound effects that food, environment, activities, and attitude all have on our body, mind, and emotions. Migiwa makes BriarPatch’s delicious macrobiotic offerings every week. Vegan, gluten-free.
Click here to register and pay for classes.

From Our Deli: Chicken Wild Rice Soup and Salad
With Doug Schma
Sat., Jan. 24, 10:30am-12:30pm $35 / $30 Co-op owners
Learn from the source! BriarPatch chef Doug will reveal the recipe and method for one of our most popular soups, to help get you through any colds and flus. Served With salad and apple crisp.
Click here to register and pay for classes.

Creole Creations: Real Gumbo with Yankee Style Cornbread
With Theresa Huck
Tues., Jan. 27, 6 – 8pm $35 / $30 Co-op owners
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.
Click here to register and pay for classes.

“Torta Regina” Flourless Chocolate Citrus Nut Cake
With Marie Wolfe
Thurs., Jan. 29, 6-8pm $35 / $30 Co-op owners
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.
Marie Wolfe was a pastry chef for 20 years, working in restaurants in the Los Angeles and the San Francisco Bay Area, as well as in her own bakery.
Click here to register and pay for classes.

DIY Organic Winter Skin Care
With Rachel Berry
Sat., Jan. 31, 10:30am-12:30pm $35 / $30 Co-op owners
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. Using ingredients from BriarPatch, we’ll make a warming and nourishing Herbal Body Butter and an Herbal Face Cream that you’ll get to take home.
Rachel Berry blends her interests in medicinal plants and sustainable living to promote home-scale herbalism. She is the owner of Sierra Botanica, a hand-crafted line of organic skin care.
Click here to register and pay for classes.