Photo by John Schwartz

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!

Special Offer for October and November Classes

Since we began offering cooking classes about six years ago, we’ve always offered them at cost – no profit to the Co-op – and never raised prices. We’d like to explore offering classes to a wider variety of community members, but without a profit margin there’s little room for discounts.

The solution? We’re introducing summer tiered class pricing with two new categories: Benefactor Level and Kitchen Kindness Level. This will allow us to offer cooking classes at a discount for those who might not otherwise be able to attend.  We encourage you to pay at the highest level you feel comfortable affording!

**NEW** $45 – Benefactor Level: At this level you’ll help cover the cost for folks not otherwise able to attend classes.
$35- Non-Owner “Real Cost” Level: This price covers the actual cost of our offering a cooking class.
$30- Owner “Real Cost” Level: This level reflects our actual cost of offering cooking classes, with a discount reflecting the support of owner payments to offset the real cost.
**NEW** $20 – Kitchen Kindness Level: At this level, folks can attend classes at a rate below the Owner “Real Cost” Level; supported by generous contributions of those in our co-op community who sign up at the Benefactor Level.


  • Hearty Stews for Winter Nights
    October 17, 2017
    6:00 pm - 8:30 pm
  • There are 6 spaces left for Hearty Stews for Winter Nights

with Jim E.

As the nights grow longer and we feel a nip in the air, it’s time to draw up a chair and tuck into a bowl of cozy goodness.  Stew is a wonderful way to enjoy our fresh, local produce, and one pot can go a long way – satisfying a group of friends or taking care of several meals for just you!  We’ll learn how to make Chili Verde, Chicken Gumbo, Navy Bean and Escarole Stew with Feta and Olives, and a delicious Bean and Grain Stew with Garlic and Chilies.  ** This class is more a demo/lecture class – rather than hands-on – due to the length of time to properly cook the stews, but there will be some last-minute preparation during the class.


  • Tapas - For the Holidays ... Or Any Day!!!
    October 19, 2017
    6:00 pm - 8:30 pm
  • There are 5 spaces left for Tapas - For the Holidays ... Or Any Day!!!

with Jim E.

tapasDue to popular demand, this second class has been added!  Fun and easy to make ahead of time, these Tapas (“small bites”) are perfect for any occasion where you’d like to dial up the flavor with finger foods, be it summer entertaining, surprise dinner guests, or a potluck event! We’ll make Blue Cheese and Caramelized Onion Squares, Ham and Cheese Puff Pastry Squares, Grilled Pork Brochettes (Pinchos Morunos), Brie with Sugar and Nut Glaze, and Mushroom Pesto Crostini.


  • Homemade Ice Cream Sundaes!
    October 20, 2017
    6:00 pm - 8:30 pm
  • There are 9 spaces left for Homemade Ice Cream Sundaes!

with Jim E.

How fun is it to customize your own ice cream flavors and toppings, and create your own ice cream sundae?  You’re about to find out.  Tonight, we’ll make homemade ice creams and sorbet in a variety of flavors, no hand-cranking required:  Coconut Cream Ice Cream (vegan), a traditional dairy ice cream; and a Lemon Sorbet (vegan) you make in your freezer. Next, we’ll create some sauces:  Chocolate Sauce; Caramel Sauce; and a syrupy fruit sauce.  Then we’ll make some special toppings to round out our “Ice Cream Sundae Bar” — Sweet and Spicy Candied Nuts and fresh-baked cookies – and put them with the best of the old favorites like jimmies, fresh fruit, and whipped cream.  Bring your sweet tooth, and bring a friend!

Vegan option available


  • Cooking Under Pressure – Pressure Cookers 101
    October 21, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for Cooking Under Pressure – Pressure Cookers 101

with Mayumi Tavalero

If you’ve ever wondered how a pressure cooker can add ease and versatility to your cooking, or you’re searching for “cooking hacks” to get quick, delicious results with minimal effort, this class is for you.  We’ll learn how to use an electric pressure cooker to create tasty, quick meals as well as a homemade appetizer.  These recipes can easily translate to your slow-cooker as well.  Our menu will include Easy Green Chili and Pork Stew, Mongolian Beef and Pressure Cooker Rice, and Homemade Hummus.

Dairy-Free


  • Roll me a Tamale!
    October 23, 2017
    6:00 pm - 8:30 pm
  • There are 6 spaces left for Roll me a Tamale!

with Jim E.

It’s always a party when it’s tamale-making time.  We’ll make tamales using traditional methods, and if that hand-rolled corn masa goodness wasn’t enough on its own, we’ll also prepare the traditional accompanying sauces for each of these variations:  Green Chili Chicken Tamales; Pork Tamales; and Vegetarian Tamales.  The more, the merrier!


  • Chicken Bone Broth and Pot Pie
    October 24, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Chicken Bone Broth and Pot Pie

with Marie Unger

Now’s your chance to learn how to use nearly every part of the chicken!  We’ll make a delicious Chicken Pot Pie and then use the chicken bones for a nutritious Chicken Bone Broth.  These are two great recipes that are sure to become family classics.


  • Thanksgiving Encore
    October 25, 2017
    6:00 pm - 8:30 pm
  • There is one space left for Thanksgiving Encore

with Jim E.

Holiday Sides with turkeyOn the day after Thanksgiving, do you look at the leftovers and wonder how many turkey sandwiches you can eat before you swear off turkey until next year?  Tonight, we’ll work together to creatively turn those Thanksgiving leftovers into easy and different meals to please family and friends.  Recipes we’ll make include:  Turkey Tetrazzini; Mashed Potato Soup; Pocket Pies (using the best of what’s around!); and Cranberry Tartlets.  So good, people will be asking you to make a curtain call!


  • The Power of Nuts and Seeds
    October 26, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for The Power of Nuts and Seeds

with Shauna Schultz

Nuts and seeds are nutritional powerhouses and deserve the spotlight in your meals and snacks.  Think about it…each one of those little guys packs the energy and potential to grow an entire plant – even a tree!  Tap into that energy in delicious fashion as we explore how to utilize nuts and seeds in both sweet and savory ways and maximize nutrition along the way.  Recipes we’ll prepare together include Savory and Spicy Snack Mix, Cilantro-Pepita Pesto, Lentil and Walnut Spread, and Pecan Pie.

Vegan


  • Baking Wild-Yeasted Sourdough Bread
    October 28, 2017
    3:00 pm - 5:00 pm
  • There are 4 spaces left for Baking Wild-Yeasted Sourdough Bread

with Rick Silberman

**This class was re-scheduled from September 23**  Come learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We’ll cover all phases of the process, including how to maintain your starter, measure (using a gram scale), blend, rest, bulk rise, stretch and fold, tension pull, divide into Bannetons, and bake in a Dutch oven. We’ll sample a warm loaf we’ve just pulled from the oven, and you’ll go home with enough starter to bake your own sourdough bread the very next day.  **Vegetarian**


  • Big Flavor, Small Price
    November 1, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for Big Flavor, Small Price

with Paula O’Brien

Cooking can be a balancing act of having enough time — and money – while also making delicious and nutritious food…that you and your family will actually enjoy!  This class is all about flexible recipe options and solid shopping strategies for stretching your food dollars without skimping on taste and variety.  We’ll make Hearty Soup with Dumplings, a rockin’ veggie Red Sauce for pasta (and more!), a fabulous “Salsamic” Dressing for salad and cooked greens, and a mystery dessert which will depend on what’s on sale at the BriarPatch the day I shop for the class!

Special Pricing for this class:  The class is free, but requires a $10 deposit at sign-up which is returned to you on the day of the class in the form of a $10 BriarPatch Gift Card.  Please sign up early.  Refunds can be issued up to 24 hours before the class.

Vegetarian

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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 Policies:

If you cannot attend a class you’ve signed up for:  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!

If we need to cancel a class:  If we do not have at least one person signed up for a class by noon of the day prior to the class, we will cancel the class.  This is so we can give the teachers advance notice.  You can currently sign up for a class up to one hour prior to the start of the class; this only applies for classes that have at least one person signed up as of our cancellation cut-off.  We encourage you to sign up as soon as you decide to take a class.

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:

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 – Oct. and Nov. classes