Cooking Classes

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!

Macrobiotic Fresh Spring Rolls

With Migiwa Kawasaki

In this class, we will learn what kind of food, cooking, and lifestyle will keep you young and healthy.
We will make two kinds of Fresh Spring Rolls with sauces, Thai carrot salad, and a Coconut and Azuki Bean Tapioca dessert.
Migiwa has been a Macrobiotic chef at BriarPatch since 2007. Vegan, gluten-free.

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

Date:
Friday,
May 29, 2015

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

Available Spaces: 2

Knife Skills

With Kayla Wexelberg

It’s the most important tool in the kitchen — the knife! Learn what makes for a good knife, how to properly treat it, sharpen it, hold it, and wield it in different ways to chop the makings for various dishes. This class will provide you with greater awareness of how useful a good knife can be, and how to spruce up old and new dishes with your new cutting skills! We will finish with a meal made using those very skills. Look forward to creating a seasonal Veggie Stew and Green Salad that we will enjoy with fresh baked bread.
Vegan with dairy option, gluten-free.

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

Date:
Tuesday,
June 9, 2015

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

Available Spaces: 6

Pupusas and Empanadas

With Kayla Wexelberg

Learn to make two of the most loved street treats in Central America! You will be introduced to the phenomenon of stuffed street foods from all over the world as we create our own local, healthy, and nutritious Stuffed Green Chile Cheese Empanadas (vegetarian and meat) as well as Corn Flour Pupusas Stuffed with Cilantro Garlic Red Beans, and topped with a Zesty Cabbage Slaw and homemade sauces.
Vegetarian with vegan option, some gluten-free.

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

Date:
Wednesday,
June 10, 2015

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

Available Spaces: 8

BBQ Middle Eastern Style

With Noam Halpert

BBQ season is here and Noam Halpert dares you to put aside your same old BBQ sauce and bring some new flavors to your next gathering. She will teach you to make the most amazing Beef and Lamb Kabobs and Chicken Shish Kabobs. Served with fresh tahini and a fresh Israeli salad, these will make you look at your grill in a whole new way.
Gluten-free, dairy free.

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

Date:
Thursday,
June 11, 2015

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

Available Spaces: 4

New Orleans Cuisine

With Doug Schma

The Creole cooking of New Orleans is quite unique, with influences from Spain, France, Africa, Italy, Ireland, the local Native Americans, and the Cajuns. The food is sophisticated and largely comprised of seafood. Many of the dishes are slow-cooked and spicy, and nearly all of them are made using French methods. Our menu will reflect the variety of New Orleans ingredients: an entree of Baked White Fish in Parchment, served with a Green Salad of Butter Lettuce with Creamy Roasted Garlic Vinaigrette and Goat Cheese Croutons, and the classic New Orleans dessert, Bananas Foster.

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

Date:
Saturday,
June 13, 2015

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

Available Spaces: 10

Wild Café

With Kayla Wexelberg

Come learn how to intertwine wild food in your diet! We will talk about the benefits of eating and foraging for local wild foods, and explore fun ways to enjoy your new foods in fun dishes. Some recipes included will be Hollyhock Dolmas, Elm Chips, Comfrey Green Juice, Dandelion Pesto, and Dandelion Flower Date Rolls.
Vegan, gluten-free

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

Date:
Tuesday,
June 16, 2015

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

Available Spaces: 9

Lacto-Fermented Vegetables: Krauts and Kim Chee

With Misha Rauchwerger and Marie Wolfe

Back by request! Learn how to make super nutrient-dense, probiotic-rich, colorful, and tasty fermented vegetables. Because it preserves vegetables for long periods, sauerkraut helped make trans-Atlantic voyages possible because it’s so high in vitamin C and other necessary nutrients. Eaten by the Koreans at every meal, lacto-ferments are a great solution to the cooked vs. raw dilemma. Come learn how these important foods can improve your nutrition and your quality of life.
Vegan, gluten-free.

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

Date:
Thursday,
June 18, 2015

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

Available Spaces: 6

Steak Dinner

With Kayla Wexelberg

Impress your friends and family with a California cuisine-focused steak dinner. We will make a classic full steak dinner with fun, refreshing sides. The menu includes: Marinated and Seared Grass-fed Beef Steaks, Cauliflower Carrot Ginger Mash, Roasted Asparagus with Wild Fennel served with a rich and creamy Mushroom Sauce, and Zesty Parsley Chutney with an Arugula Side Salad! We will also discuss delicious wine pairings that you can try at home.

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

Date:
Friday,
June 19, 2015

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

Available Spaces: 10

Three Nifty Thrifty Summer Salads

With Suzanne Bardsley

Summer salads can be economical as well as delicious. Suzanne will show how she makes three of her favorites: a Coleslaw variation with raisins and other surprises (vegetarian, gluten-free); Mandala Salad, a perfect potluck salad packed with veggies (vegan, gluten-free); and Noodle Salad, a cool and refreshing meal or side dish with garlic and veggies (vegan, gluten-free option).

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

Date:
Saturday,
June 20, 2015

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

Available Spaces: 10

Pizza on the Grill

With Shanan Manuel

Do you love a fire-grilled pizza but don’t have a wood-fired oven? You can use your barbeque grill! Learn how to make the pizza dough and play with lots of exciting options that will impress your friends and family. We will make three kinds of pizza: Peach, Bacon, and Gorgonzola Cheese; Classic Margherita; and Prosciutto with Arugula and Asiago Cheese. You knew you loved pizza before, but wait until you try it grilled! This is a great summertime party dish.
New teacher! Shannon is the owner of Feast and Gather Catering Co., who’ll be catering the Farm to Table Dinner on August 16 in Nevada City.

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

Date:
Monday,
June 22, 2015

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

Available Spaces: 10

The Art of Stuffing Vegetables

With Kayla Wexelberg

Healthful vegetables can be made into delicious and classy vegetarian entrees.
We will make Delicata Squash Stuffed with a Roasted Garlic, Tomato, Chard filling and topped with a Creamy Mushroom sauce, Eggplant Stuffed with a Mediterranean Cherry Tomato, Olive, Feta, Parsley Couscous, and dressed with a Sweet Balsamic Reduction. We will also make Marinated and Stuffed Portobello Mushrooms with a Red Pepper Yam Leek filling topped with Dill, Béchamel, Cashew Sauce!
Vegan, gluten-free options.

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

Date:
Tuesday,
June 23, 2015

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

Available Spaces: 10

Veganish

With Mielle Chenier-Cowan Rose
The Omnivore’s Guide to Plant-Based Cooking
Based on her cookbook by the same title, this class is for devoted vegans and omnivores alike. Come to the same table and learn about our common ground for optimum health: an abundance of nutritious, whole, vegetable-based foods! Mielle will share about her journey as a vegan chef turned reluctant omnivore, and the lessons to be learned from both diets. Recipes are vegan with omnivorous variations: Silky Zucchini Soup, Mushroom Risotto with Roasted Shiitakes, and Massaged Kale Salad with Peppery Fig Balsamic Dressing.
Vegan, gluten-free.

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

Date:
Wednesday,
June 24, 2015

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

Available Spaces: 10

Glorious Greens Prepared Three Ways

With Joseph Guida

We will make Chinese Noodle Soup with Collard Greens, Daikon, Tomato, and condiments. This is a meal that Joseph enjoyed every day while training with his Tai Chi Master, Da Liu. We will also make Italian Escarole Greens with Potatoes (with cheese on the side) and Purple Mustard Greens, Indian style, with Basmati Rice.
Vegetarian, gluten-free.

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

Date:
Thursday,
June 25, 2015

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

Available Spaces: 10

Summer Mexican Antojitos

With Maria Benner

It’s summertime and the living is easy ... and so is our food. Come join Maria for a fun evening of warm weather, music, salt and lime. It’s Ceviche time! Plus look forward to a number of other Mexicana Antojitos that you can prepare and share all year long. We will make Fish and Shrimp Ceviche with Seasonal and Tropical Fruits. We will also learn how to make Sopecitos with corn masa that we’ll make from scratch on a traditional metate.
Gluten-free.

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

Date:
Friday,
June 26, 2015

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

Available Spaces: 10

Crepes and Cream Puffs

With Kayla Wexelberg

Indulge in both sweet and savory crepes with fillings of Creamy Mushroom Spinach, Caramelized Leek, Sweet Potato Feta and Chard, Raspberry Chocolate Mousse, and Lemon Custard. Learn how to make yummy cream puffs and three fillings for them: Vanilla Lavender Whipped Cream, Light Lemon Poppy Seed, and Mascarpone Cream Cheese.
Vegetarian.

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

Date:
Monday,
June 29, 2015

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

Available Spaces: 10

Homemade Condiments

With Kayla Wexelberg

Celebrate grill season by learning how to make fun new takes on classic condiments. We will make a Chipotle Aioli to pair with your Sweet Potato Fries, as well as a rich, creamy Ketchup; Smoky Homemade Maple BBQ Sauce; Cilantro Chutney; Pickled Red Onion Relish; and Honey Mustard. Yum!
Vegetarian, mostly vegan, gluten-free.

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

Date:
Tuesday,
June 30, 2015

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

Available Spaces: 9

Burgers Three Ways!

With Kayla Wexelberg

Let’s celebrate summer by learning how to make three different types of burgers three ways!
We will be preparing a Southwest Chicken Burger, a BBQ California Avocado Beef Burger, and a Mediterranean Veggie Mushroom Burger. We will also have some fun sides like Potato-less Potato Salad and some exciting sauces to add to our burgers.
Gluten-free and Dairy Free, Vegan option

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

Date:
Wednesday,
July 1, 2015

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

Available Spaces: 10

Costa Rican Cuisine

With Kayla Wexelberg

Enjoy the classic flavors of Costa Rican cuisine with Kayla. We will be preparing the famous Casado plate, reinventing the classic beans, rice, plantains, salsa fresca, and fresh citrus salad with a chicken, fish, or veggie medley.
Gluten-free, Dairy Free, Vegan Options

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

Date:
Tuesday,
July 7, 2015

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

Available Spaces: 10

Salads Galore!

With Kayla Wexelberg

Learn how to spice up your salads and make them into healthy, light, rich, and grounding meals for the summer season. We will make a Kale Sweet Potato Sesame Faro Ginger Salad; Citrus Chard Quinoa Salad with Cranberries, Walnuts, and Roasted Tempeh or Chicken; as well as a Zesty Thai Cucumber Cabbage Salad with Sprouts and Peanut Sauce.
Gluten-free and Vegan Options

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

Date:
Thursday,
July 9, 2015

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

Available Spaces: 10

The Art of Small Plates - Farmers Market Celebration

With Noam Halpert

Also called Tapas, Mazetim, Mezze, Antipasti, and Izakaya, small plates are a manner of dining which have become very popular in recent years. It is a simple yet sophisticated way to entertain and impress your guests with variety of flavors using seasonal fresh farmers market produce. We will discuss how to create amazing dishes with simple ingredients and little effort. We will cook a few Mediterranean inspired dishes perfect for warm summer gatherings such as: Roasted Pepper Salad, Oven-roasted Cherry Tomatoes, Eggplant Carpaccio, Fresh Cucumber Dill Salad, Fresh Spicy Tomato Salad, Roasted Asparagus, and Savory Stuffed Puff Pastry (burekas). I might have a few surprises depending on what’s available at the market. This is a feast you won’t want to miss.

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

Date:
Saturday,
July 11, 2015

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

Available Spaces: 10

Fermented Beverages

With Misha Rauchwerger

Learn how to create your own fermented beverages using herbs and other natural ingredients. These drinks are a great alternative to commercial sodas, are highly nutritious, full of beneficial microorganisms, and taste amazing. The class will cover practical and theoretical topics to enable students to create their own custom recipes. Samples will include Hibiscus Rose Cooler, Ginger Beer, Kombucha, and more!
Gluten-free and Vegetarian

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

Date:
Tuesday,
July 14, 2015

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

Available Spaces: 10

Fresh Falafel!

With Kayla Wexelberg

Learn how to make fresh, yummy Falafel with all the fixins’! We will be making this popular Israeli street food completely from scratch with Fresh Pita Buns, Warm Falafel Balls, Tahini, Hummus, and Fresh and Pickled Vegetables for a garnish. It’s truly a summer favorite – and healthy too.
Gluten-free and Vegan

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

Date:
Wednesday,
July 15, 2015

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

Available Spaces: 8

Greening Your Diet

With Kayla Wexelberg

Come and learn how to green your diet! We will explore fun, exciting and tasty ways to incorporate greens into your daily diet. Some of the recipes shared will be a Delicious Green Smoothie, Creamy Avocado Parsley Green Soup, Rich and Flavorful Chard Cabbage Salad, and Green Veggie Burgers.
Gluten-free, Dairy Free, and Vegan

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

Date:
Thursday,
July 16, 2015

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

Available Spaces: 10

Summer Fresh Fruit Pie and Cobbler

With Suzanne Bardsley

Imagine using the abundance of summer fruit in your own homemade flakey pies and cobblers. We will practice making crust and fillings for pies, plus an easy Great Cobbler. We’ll make summer fruit desserts with some new twists, and of course, we will sample everything we make.

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

Date:
Saturday,
July 18, 2015

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

Available Spaces: 10

Mushroom Extravaganza!

With Kayla Wexelberg

Demystify cooking with mushrooms! We will be discussing the various health benefits of eating mushrooms as well as exploring fun and easy recipes to do so. Recipes include a Creamy Crimini Vegan Bechamel Sauce, Stuffed and Marinated Rosemary Portobello Mushrooms, Ghee Garlic Parsley Oyster Mushrooms, Sesame Shitake Vinaigrette, and Chaga Reishi Chocolate.
Gluten and Dairy-free and Vegan

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

Date:
Tuesday,
July 21, 2015

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

Available Spaces: 10

Cheese Making 101

With Misha Rauchwerger

Learn the basics of cheese making with practical and theoretical knowledge about how to make soft fresh cheeses. We will learn how to prepare Chevre, Farmers’ Cheese (queso fresco and paneer), and Yoghurt Cheese (labnch).These cheeses are fun and easy to make, and with practice, you will be able to customize them to your personal tastes.
Vegetarian

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

Date:
Wednesday,
July 22, 2015

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

Available Spaces: 10

Middle Eastern Fish with Sides

With Doug Schma

In this class you will learn to make dishes from Syria, Lebanon, and Jordan including Samak Bil Tahini (fish filet with tahini), Salatat Khodar (Syrian tossed green salad), Toasted Pita with Fasolya Bil Hamod (white bean and lemon dip) Basola (tomato and cardamom dip), and Roz (Arabian-style rice).

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

Date:
Saturday,
July 25, 2015

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

Available Spaces: 10

Kayla’s Favorites

With Kayla Wexelberg

It is an honor to offer a ‘Kayla’s Favorites’ class! We will be playing with my favorite recipes, so get ready for a wide range of flavor explosions. Some menu items include: Fresh Spring Rolls with Thai Peanut Sauce, Turmeric Ginger Coconut Carrot Squash Soup, Garlic Sweet Potato Gnocchi with a Creamy Parsley Pesto and Sage Crisps, and a Lemon Ice Box Pie with Cashew Whipped Cream.

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

Date:
Tuesday,
July 28, 2015

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

Available Spaces: 10

Vegan Desserts

With Mielle Chénier-Cowan Rose

Mielle, author of “Veganish: The Omnivore's Guide to Plant-Based Cooking,” will teach some incredibly satisfying vegan desserts: Hazelnut Meyer Jewel Cookies (gluten free), Mayan Spiced Chocolate Cake (with variations), Pineapple-Rum Upside Down Cake, and Rose-Scented Dessert Cream with Strawberries (gluten free).

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

Date:
Wednesday,
July 29, 2015

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

Available Spaces: 10

Stuffed Vegetables

With Noam Halpert

Get creative with your veggies. Stuffed vegetables are the most amazing comfort food, which combines an entire meal in one pot. Learn the ins and outs of the different vegetables – and even fruits – that can be stuffed. There will be different stuffing choices to fit your paleo, vegan, or gluten-free preference, combined with different sauces. We will make Stuffed Zucchini and Peppers in Tomato Sauce plus Stuffed Onions and Prunes in White Wine Lemon Herb Sauce. This class will surely please your taste buds.
Gluten free and Vegan options

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

Date:
Thursday,
July 30, 2015

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

Available Spaces: 10