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 us at classes@briarpatch.coop or (530) 272-5333 ext. 134. We hope to see you at a class soon. Please sign up 48 hours in advance of the class you would like to take, so we know how many to shop for. Thank you!


  • June 1, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Joseph Guida

In this class, we focus of vegetables available right now! We will make a spicy tomato sauce for Fava Beans, Asparagus Parmesan and pile a Lentil Stew over crisp lettuce and top it with all kinds of tasty morsels, all vegetarian, of course. Gluten Free and Vegetarian.


  • June 5, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Kayla Wexelberg

As part of the united states Hawaii has very much been overlooked for the rich food culture it has. In this class Kayla will show you how unique and incredible these islands are and how they are very much their own nation with their own food culture and history. We will explore the history of Hawaiian cuisine and make our own BBQ pork, zesty homemade pineapple teriyaki sauce, traditional sticky rice. fresh poke, a fresh Hawaiian fish salad served and poi another traditional side dish of taro root pudding that is often served with fish.

Gluten and Dairy Free


  • June 6, 2017
    6:00 pm - 8:00 pm
  • There are 6 spaces left for this event

with Laurel Odem

In this class Laurel will introduce the basics of Ayurveda, its history, health benefits and the abundant flavorful dishes Ayurvedic cuisine has to offer. We will be making our very own Ghee (clarified butter), a staple in Ayurvedic cooking, as well as traditional Kichadi (a rice and mung bean dish), Dal (traditional Indian soup) and delicious vegetable curry over cardamom rice. While we cook, we will be discussing and exploring the different spices that fuel each dosa (you will learn about this) and how to heal your physical ailments through the process of combining delicious combinations of Ayurvedic herbs and spices.


  • June 7, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for this event

With John of Heartical Foods

Mexican style dips are a favorite at any party.  It can sometimes be very hard to find delicious dips.  Many dips, have a very limited shelf life, especially guacamole.  Dips from jars and plastic tubs are never the best.  Restaurants are expensive and often neglect using organic ingredients.  The best way to get delicious dips on your table all the time is to make your own of course!  In this class, you will learn great tricks of the trade to making the most delicious dips ever entirely from scratch.  We will grind cumin and other spices by hand to bring out the flavor, roast chilies and tomatoes on the open flame, slow cook our beans from scratch before blending them to smooth perfection, and even learn tricks to keep your precious guacamole green as long as possible. We will also make a refreshing cucumber salsa, great for the hottest days or for the tomato intolerant.  Whether you enjoy your dips spicy or mild, you’re a complete beginner, or would like to pick up a few new tricks to jazz things up, this class is for you.

Dishes:

-Pico De Gallo

-Roasted Chipotle Red Salsa

-Smoky Cilantro Black Bean Lime Dip

-Verde Green Cucumber Salsa

-Guacamole

-Served with Organic Corn Chips for dipping

Vegan


  • June 8, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Deanna Figueira

They look like dessert, they taste like dessert, but they are filled with super foods! In this class, Deanna will teach you how to make a Carrot Cake Smoothie, Coffee Horchata Laté, Cacão Mint Shake, and Golden Drink with home made turmeric paste. We will complement the drinks with a few simple appetizers.


  • June 10, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for this event

with Mayumi Travalero

In this class, you will learn the importance of proper grilling technique as we explore the various Asian flavors. Our menu will include Baby Back Ribs with Hoisin-BBQ Sauce, Chicken Satay with Spicy Peanut Sauce, and Teriyaki Chicken with Asian Slaw. Gluten Free and Dairy Free.


  • June 12, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Kayla Wexelberg

In this hands-on workshop, we will learn the power of eating consciously and how it enables us to connect deeper to our food, ourselves and each other. When eating consciously our body is able to truly listen to eats needs and wants. Kayla will go into the depth of conscious eating as well as provide a conscious eating experience to enable the participants to begin to tune into their food and their diet at a more intuitive level. This practice will help you find the right diet and nutrition necessary to fuel you on any given day. Recipes of the food provided will be given but there will be no hands on cooking practice, instead it will be more focused on eating!

Gluten and Dairy Free.


  • June 14, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Kayla Wexelberg

Hydration station sodas: ginger beer, root beer, kombucha, jun.  In this class we will return to the medicinal and flavorful qualities of homemade sodas. We will discuss the basic steps to create fermented beverages and make root beer, ginger beer and kombucha.

GF, Dairy Free


  • June 15, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Kayla Wexelberg

Learn how to make your very own Pate’s with Kayla Wexelberg! We will learn the rich health benefits of such an old food tradition as well as make some delicious new recipes such as a Vegetarian Mushroom Walnut Pâté, a Maple Chestnut Chicken Liver Pâté and a creamy Red Salmon Dill Pâté. If we have time we will stick to our staple, a traditional Duck Herb-Infused Pâté. We’ll be spreading these delicious healthy fat-full spreads across fresh toasted baguette to toast our evening.


  • June 17, 2017
    10:30 am - 1:00 pm
  • There are 10 spaces left for this event

With Genevieve Mack

Learn to make your own organic, “add hot water and serve” gourmet, backpack and travel meals as well as fresh sprouts and delightful pop in your mouth snacks.  Perfect for on the go whether deep in the mountains or just traveling and not wanting to stop for “fast food”. Recipes that will be made in class will include options for all food needs whether vegan, gluten free, high meat protein and low sugar.  Food dehydration in general will be discussed so you will not only be able to create your own recipes but you will be able to process your garden’s abundance.  Come and enjoy learning how to hold a lightweight yet functional kitchen in the back county that will keep turning out non GMO, made to your specifications, nourishing and delightful meals for you and all of your travel mates to enjoy.

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Class Calendar


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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