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!

3 Mexican Tacos Paired with 3 Fresh Salsas

With Maria Benner

Start the countdown to your Cinco de Mayo celebration or your next Mexican treats. In this class I will take you to my hometown Mexico City with three different and delicious taco recipes that you can prepare any day, any time. We’ll also prepare 3 flavorful salsa recipes to pair with each recipe. These will include some vegan, dairy-free and gluten-free options.
NEW TEACHER! Born and raised in Mexico City surrounded by family and delicious flavors, as a child I learned how to cook from the best cook I've ever known, my grandmother. I also have a pastry and chocolatier diploma and a big passion for food, and own a small bakery catering business back in my home town. I've been part of this community since 2011, and part of the Briar Patch Deli team since 2012.

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

Date:
Monday,
May 4, 2015

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

Available Spaces: 0

Balsamic Vinegar Magic

With Kayla Wexelberg

Come play with the zesty flavors and health benefits of balsamic vinegar! We will learn the value of this tasty ancient vinegar along with a couple others, as well as its many wonderful uses in our daily diet. Our menu will include Balsamic-marinated Mushrooms with a side of Creamy Polenta, topped with Candied Balsamic Red Onions reduced, and a Fruit Tart a la Balsamico for dessert.

Price:

Co-op Owner $30.00

Date:
Wednesday,
May 6, 2015

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

Available Spaces: 4

Eat Your Root Vegetables the Japanese Way!

With Kaori Stuessy

Kaori will teach you how to cook daikon-radish, gobo-burdock, and kabu-turnip the Japanese way. We will make Furofuki Daikon stew with miso sauce. We will stir-fry gobo, Kimpura Gobo pickle turnip, with salted koji. Kaori will inspire you to eat healthy, local and sustainable produce with these recipes that offer more ways to incorporate nutritious root vegetables into your diet.
Kaori owns and operates her own catering business, Hachidori Organic Japanese Home Cooking.

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

Date:
Thursday,
May 7, 2015

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

Available Spaces: 10

Vitamix Mastery

With Kayla Wexelberg

Come learn about the wide variety of soups, sauces, butters, creams, smoothies, and more that you can easily make with a Vitamix and other powerful, less expensive home blenders. On the menu are: Red Pepper and Herb Cashew Cheeses, Green Spring Soup, Fig-Olive Tapenade, Seasonal Fruit and Veg Smoothie, and Creamy Chocolate Mousse. Vegan, gluten-free.

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

Date:
Friday,
May 8, 2015

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

Available Spaces: 8

From Our Deli: 3 Spring Salads

With Doug Schma

Join us as Chef Doug shares the recipes and techniques for making three favorite salads from our deli: Chinese Chicken Salad, Aztec Quinoa Salad, and our Roasted Sweet Potato Salad.

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

Date:
Saturday,
May 9, 2015

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

Available Spaces: 4

Korean Bibembap

With Kayla Wexelberg

In this class we will discuss the many flavors and health benefits of Korean cuisine as we make a Korean classic meal that includes sides of kimchee, pickled daikon and carrots, sesame broccoli and fresh sprouts served atop a bowl of mixed grains, egg and tempeh, or marinated meat of your choice!

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

Date:
Tuesday,
May 12, 2015

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

Available Spaces: 10

Burgers, Cakes, and Croquettes: Vegan and Gluten-free Entrees

With Kayla Wexelberg

In this class we will explore the vast world of delicious, flavorful gluten-free and vegan entrees. Some of the dishes featured in this class will be gluten-free Veggie Garden Burgers, Polenta Cakes with a green cashew cream sauce, and Sweet Potato Navy Bean Croquettes with a sweet basil chutney.

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

Date:
Wednesday,
May 13, 2015

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

Available Spaces: 10

Quench!

With Anna Werderitsch

Prepare yourself for summer, the season of the heart and the fire element. Learn how to make fantastically fizzy probiotic sodas that 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 your thirst quenched all summer long.
Gluten-free and mostly vegan.

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

Date:
Friday,
May 15, 2015

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

Available Spaces: 7

Thrifty Cooking: Cuban Black Beans and Lime Rice with Cuban Salad

With Suzanne Bardsley

This is a delicious, exotic yet surprisingly economical meal. We will prepare it all together and enjoy it as we listen to lively Cuban music.
Vegan, gluten-free, dairy-free option.

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

Date:
Saturday,
May 16, 2015

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

Available Spaces: 5

Mozzarella 2 Ways

With Barbara Jenesse

We will make a quick 30-minute Mozzarella, and a more traditional Mozzarella will be finished in class. Class participants will get to do a hands-on stretch of Mozzarella. We’ll learn the quick 30-minute method in a class that includes a recipe and complete instruction. The more traditional Mozzarella will already have been started prior to the class. After reviewing all the steps that have been taken, the cheese will be finished in class. Together, these 2 products will give you a well-rounded view of how Mozzarella is made. We will also touch on the history of Mozzarella, some of its many uses, and a quick demo of how Barrata is made from Mozzarella.

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

Date:
Monday,
May 18, 2015

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

Available Spaces: 1

Soap Making 101: Vegetable-base Soaps

With Misha and Marie

Learn the basics of soap making using natural vegetable oils, essential oils, and other ingredients. We will be making two kinds of soap: a traditional lye-based vegetable bar soap, and one using glycerin. Get inspired to create soaps that are both therapeutic and artistic!

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

Date:
Tuesday,
May 19, 2015

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

Available Spaces: 2

Body and Skin Care

With Marie Wolfe

Learn to make luscious and delicious organic skin cream. Nurture your body with easy homemade non-toxic herbal wild-harvested herb salve, body oil, lotion and tooth powder. Save money by making your own and scenting your products with essential oils and medicinal plants. I have been studying herbal medicine and aromatherapy for the past four years. I make my own products and am now starting my own herbal botanical body care business.

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

Date:
Thursday,
May 28, 2015

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

Available Spaces: 9

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: 7

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: 10

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: 10