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 Hilary at classes@briarpatch.coop or (530) 272-5333 ext. 134.

We hope to see you at a class soon!

Cooking Class Summer Promo


  • July 7, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Come taste the sensational flavors of Indonesia; learn about its food, culture, and people; and go home with some fun new recipes to enjoy with your family. We’ll make an Indo Tempeh snack with tempeh battered in turmeric rice flour and lightly fried with a traditional sweet and salty sauce and a red chili hot sauce called Samba Bumbu; Gado Gado with fresh green beans, basil, sprouts, steamed veggies, Indonesian peanut sauce and rice; and Mung Bean Soup with ginger and coconut milk. Vegan, gluten-free.


  • July 11, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Discover the amazing flavors and benefits of our oldest culinary method! Along with a shared history I will reveal the benefits we receive from “ferments,” which include super immunity, a healthy gut, and a whole new take on food storage. Learn how simple the tools are that you need in the kitchen as we make traditional fermented sauerkraut, pickled vegetables, and live condiments such as mustard and ketchup. Eating these live foods will enliven your digestion, your immunity, and your mood! Vegan, gluten-free.


  • July 12, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

We will uncover the mystery behind delicious and nutritious dosas by making some exciting new recipes, both savory and sweet. Traditionally made as a fermented mixture of grains and legumes, these dosas will spice up your diet whether it’s gluten-free, vegan, or omnivorous. Kayla will introduce some fun ways to eat dosas, such as with homemade Tamarind Date Chutney, Mint Coriander Chutney, and sauces that include a Coconut Cardamom Banana Date Nut Sauce. They’re also a healthy alternative to your favorite pancakes. Vegan, gluten-free.

 


  • July 13, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz, RD

Meal prep doesn’t have to be labor intensive! Join Shauna in preparing quick and healthy vegan dishes that will please any palate. We will prepare some amazingly simple yet hearty dishes such as 10-Minute Black Bean Chili with Skillet Cornbread; Portobello and Roasted Pepper Sandwiches with Pesto; and Confetti Quinoa Salad with Lemon Vinaigrette.


  • July 14, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

The word bibimbap literally means “mixed rice.” It’s traditionally served in Korea as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste) and soy sauce or doenjang, a fermented soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In 2011, bimbimbap ranked 40th on a CNN Travel poll of, “The World’s 50 Most Delicious Foods.” We will also make the classic Korean sides of kimchee, pickled daikon and carrots, sesame broccoli, and fresh sprouts. Gluten-free, vegan options.


  • July 16, 2016
    10:30 am - 12:30 pm

With Kayla Wexelberg

Saturday, July 16, 10:30am to 12:30pm

Cool down your hot summer days and nights with a slew of homemade vegan, raw, and dairy-based ice creams, frozen yogurts, and popsicles. We will make a Lavender Honey Frozen Yogurt, a raw vegan Mint Chocolate Chip Ice Cream, a dairy-based Chocolate Chai Ice Cream, and Apple Tarragon Popsicles. Vegetarian with vegan options, gluten-free.

 


  • July 18, 2016
    6:00 pm - 8:00 pm

With Chef Kim Allen-Jones

We will learn all about the great ingredients available in our area to make beautiful sushi that everyone will love. We will make hand rolls, party sushi, inside-out rolls, and more. Some will be vegetarian, and some will include smoked salmon, fresh salmon, and prawns. We will also make some delicious Japanese sauces that make even the simplest sushi special.


  • July 19, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Nourish your solo tummy with yummy healthy recipes that are quick and easy, and that keep feeding you all week long. All the recipes take only about 20 minutes of actual hands-on cooking time! Recipes include: Creamy Butternut Squash Soup served with a Spinach Eggplant Melt and Cashew Herb Dipping Sauce; Asian Stir-fry with seasonal veggies, sweet potatoes, steamed rice, and a warm Sesame Miso Vinaigrette; Tacos with seasonal fresh grilled veggies, beans, freshly-made salsa, and zesty cilantro queso fresco.


  • July 21, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Ever wonder if homemade hummus is better than the stuff that you buy in a plastic tub? Come learn just how easy it can be to make your very own home-made hummus. Grinding your hummus from scratch is a great way to save money, improve your health, and make the most delicious hummus ever for family and friends! In this class we will be making a “traditional” home-made hummus, and we will also explore ways to get creative using fresh herbs, raw oils, and spices. The dishes and foods to be prepared are: Freshly Ground Tahini, Homemade Hummus, Herb-infused variations on hummus, and Tahini Herb Sauce. Vegan, gluten-free.


  • July 25, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Would you like to be able to make pancakes, soft and chewy flatbreads, raw crackers, and more — all with one wonderful gluten-free batter made from whole sprouted seeds? Then let John introduce you to the grain with the unlikely name of “buckwheat.” Buckwheat, though, is not actually a wheat (and is hardly even a grain), since this gluten-free superfood is actually in the rhubarb and sorrel family. In any case, buckwheat batter has become one of John’s most cherished staples because it’s delicious, nutritious, gluten-free, and easy to use in so many ways. We will make Sprouted Buckwheat Flatbread (“Bleanies”), Savory Herb Battered Veggies, and Vegan Buckwheat Cauliflower “Frittata.”

BriarPatch Co-op Cooking Class logo

Class Calendar

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