Cooking Classes

Bring a Friend Discount: Bring a friend to any class in September for two tickets for only $50!

Pleasing the Picky Eater
With Julie Dehollander, RD
Wed., Sept. 24, 6-8pm $35 / $30 Co-op owners
This hands-on class will cover strategies for optimizing your child’s diet while not becoming a short order cook. We will cover nutrient recommendations as well as ways parents can help their child develop a healthy relationship with food. We’ll also make some fun and tasty foods that will please even the pickiest of eaters. All dishes are gluten-, dairy-, and soy-free, with no added sugar: Dylan’s Super Zucchini Carrot Flax Muffins; Lunch Box Favorites; Coconut Quinoa pudding; and Flax Cracker Veggie Boats. Gluten-free, vegan.
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Canning Party
With Kayla Wexelberg
Thur., Sept. 25, 6-8pm $35 / $30 Co-op owners
What better time to put up goodies for the soon-to-be cooler season than at the peak of veggie and fruit abundance! Bring your garden’s bounty and we’ll have plenty to share as we show you the tricks of the trade with canning and various modes of preservation. We’ll review standard ways to preserve and ferment various vegetables, canning, salt pickling, vinegar pickling, tomato sauce, salsa, easy sauerkraut and kimchee making, jams, fruit butters, and sweet fruit curds with eggs and sugar. We’ll share a small meal and you’ll leave with some jars for your shelf! Please bring pint ball jars, if possible.
Vegan, Vegetarian, Gluten-Free
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Navajo Cuisine
With Doug Schma
Sat., Sept. 27, 10:30-12:30pm $35 / $30 Co-op owners
Tomatoes, squash, corn, chiles, and beans: these have been the food staples of the native people of the Southwest since time immemorial, and to this day there are still those who sing special songs when the corn is planted and celebrate with the joyful corn dance. This class will explore Navajo recipes such as the lamb-based Navajo Stew, Blue Corn Paper Bread stuffed with Chiles and Squash, Green Pumpkin Stew, Chile Fritters, and maybe even some Frybread if we have time. Dairy-free.
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Kids’ Class: Grain Free Kids
With Janet Asher
Tue., Sept. 30, 3:30-5:30pm $35 / $30 Co-op owners
Learn to make super-yummy pancakes and muffins with gluten-free —and even grain-free — coconut flour. In this class kids can make and eat their own blueberry pancakes with maple syrup. They will also be mixing up some tasty pumpkin chocolate chip muffins to take home. Ages 6-12. Gluten-free, vegetarian.
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October 2014

Let’s Get Saucy! A Variety of Versatile Sauces
With Kim Jones
Wed., Oct. 8, 6-8pm $35 / $30 Co-op owners
A little sauce can brighten the simplest meal. Grilled meats and plain veggies come alive with a little extra effort. On the menu: Chimichurri, a Latin American favorite on anything grilled; Roasted Red Pepper Sauce, smoky and full of flavor; Creamy Stoneground Mustard Sauce, great on beef, fish, and chicken; Garlicky Basil Parmesan Sauce, delicious on a spoon straight out of the bowl; and Kim’s Favorite Chinese Sauce for dipping, tossing, and drizzling.
Gluten-free, some vegan options
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Making Homemade Sausages
With James and Thomas
Thurs., Oct. 9, 6-8pm $35 / $30 Co-op owners
The guys from BriarPatch’s meat department will demonstrate how to season, stuff, and cook a variety of pork and chicken sausages. You will learn to combine flavors to create traditional favorites and innovative variations, and everyone will have a chance to use the sausage-stuffer machine to fill casings with their favorite blend. These guys really know what they’re doing and have lots of tips to pass on!
Includes gluten & dairy-free options
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Macrobiotic Basics Series, #1
With Migiwa Kawasaki
Fri., Oct. 10, 6-8pm $35 / $30 Co-op owners
Learn about the health benefits of macrobiotic food and how to make the basic macrobiotic dishes including Brown Rice, Gomashio, Kinpira Gobo, and Miso Soup. Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Not simply a “diet,” macrobiotic recognizes the profound effects food, environment, activities, and attitude all have on our body-mind-emotions. Migiwa makes BriarPatch deli’s delicious macrobiotic offerings every week.
Vegan, Gluten-free
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The Versatile Quiche
With Doug Schma
Sat., Oct. 11, 10:30-12:30pm $35 / $30 Co-op owners
Quiche can easily be a meal in itself – the richness of the custard, the buttery crust, and the savory fillings make this dish a distinctive one. Doug will show you how to make that delicious, buttery crust as well as sharing recipes that will encompass some of the different styles of making quiche including Deep Dish Quiche with Greek Flavors and Classic Quiche Lorraine with Gruyere Cheese and Bacon.
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Kids’ Class: Make Your Own Pizza
With Kim Jones
Tue., Oct. 14, 3:30-5:30pm $35 / $30 Co-op owners
Kids of all ages, come learn to make your own pizza dough. Cover it with yummy toppings to enjoy at the end of class! In this interactive, hands-on class, we’ll also make Fruit Kabobs with a Yogurt Dipping Sauce and a Mixed Green Salad with Fresh Herb Vinaigrette. Kids under eight, please bring an adult.
Vegetarian option
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Veganish: the Omnivore’s Guide to Plant-Based Cooking
With Mielle Chénier-Cowan Rose
Wed., Oct. 15, 6-8pm $35 / $30 Co-op owners
Based on her upcoming cookbook, 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 foods! Mielle will share her journey as a vegan chef turned reluctant omnivore and the lessons to be learned from both diets. Recipes are vegan with omnivorous variations: Polenta Torte with Angry Sauce and Cashew Ricotta, Olive-Pecan Tapenade with Pomegranate, and Rose-Scented Stuffed Dates.
Vegan, Gluten-Free
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A Visit to India: a Fine Foods and Wine Pairing Class
With Kim Jones
Fri., Oct. 17, 6-8pm $55 / $50 Co-op owners
Simmering spices add an exotic aroma to the fall air. Impress friends and family with this delicious East Indian menu: Homemade Chapati Flatbread, Curry Lamb Madres over Indian Fried Rice, Chole, Ghee, and refreshing Cilantro Chutney. It will be an evening of demystifying Indian cooking while enjoying local wines!
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From Our Deli: Chicken Wild Rice Soup
With Doug Schma
Sat., Oct. 18, 10:30am to 12:30pm $35 / $30 Co-op owners
Learn from the source! BriarPatch’s Chef Doug will reveal the recipe and method for one of our most popular soups, just in time for fall. Also on the menu is our bakery’s Cornbread, and for dessert, Apple Crisp.
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Gluten-free Baking: Sweet and Savory
With Kayla Wexelberg
Tue., Oct. 21, 6-8pm $35 / $30 Co-op owners
Enjoy cozy comfort foods with a twist – learn new gluten-free baking tips and recipes! We will discuss the ins and outs of gluten-free baking, flours, and more. Leave with your tummy full of yummy treats and your head full of new ideas. We will bake bread and cake, make pie crust, and learn to make a veggie pot pie and a great pizza crust – all gluten-free of course!
Kayla Wexelberg, chef and baker, started as a pastry chef in downtown Berkeley. After her journey into health food, she now enjoys healthier options for yummy, home-baked goods.
Click here to register and pay for classes.

Homemade Mozzarella Two Ways
With Barbara Jenness
Wed., Oct. 22, 6-8pm $35 / $30 Co-op owners
Together we’ll make a quick 30-minute Mozzarella and finish a more traditional batch as well. Participants will get the hands-on experience of stretching the cheese and will gain a well-rounded view of the production of traditional mozzarella, with demonstration, recipes, and complete instruction. Barbara will also discuss uses for this wonderful cheese and will show how Barrata is made from Mozzarella.
Barbara Jenness is a retired Cheesemaker who just relocated to our area. She is a member of the American Cheese Society and the California Cheese Guild. Barbara owned and ran an award-winning creamery in Michigan and has taught cheese making at Michigan State University, among other places. She earned her Master Cheese Making Certificate from the University of Vermont.
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Moroccan Tagine Cuisine
With Kayla Wexelberg
Thurs., Oct. 23, 6-8pm $35 / $30 Co-op owners
Come celebrate the beginning of fall with flavorful, nourishing recipes featuring squash and other seasonal vegetables including Chickpea and Apricot Lamb Tagine, a vegetarian Kabocha Squash, Prune, and Pine Nut Tagine with Root Vegetables, and served with Creamy Polenta and Arugula Salad.
Gluten and dairy-free
Click here to register and pay for classes.

Macrobiotic Basics Series, #2
With Migiwa Kawasaki
Fri., Oct. 24, 6-8pm $35 / $30 Co-op owners
Learn about the health benefits of macrobiotic food, and how to make basic macrobiotic dishes including Millet and Cauliflower, Pressed Salad, Adzuki Squash, and Nishime. Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Not simply a “diet,” macrobiotic recognizes the profound effects food, environment, activities, and attitude all have on our body-mind-emotions. Migiwa makes BriarPatch deli’s delicious macrobiotic offerings every week.
Vegan, Gluten-Free
Click here to register and pay for classes.

Kids’ Class: Spooky Halloween Snacks
With the Switch Witch
Sat., Oct. 25, 2-4pm $35 / $30 Co-op owners
Drop your kids off for an afternoon of healthy, spooky snack-making with Nevada City’s own Switch Witch (Mielle Chénier-Cowan Rose), who can be found trolling the streets on Halloween night trading natural treats for junk food candies. In this class we’ll make Deviled Egg Eyes, Banana Ghosts, Creepy Apple Bites, Carrot Fingers Dip, and a Swamp Water Smoothie. Kids under eight, please bring an adult.
Vegetarian, Gluten-Free
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Sushi Tutorial
With Mielle Chénier-Cowan Rose
Tue., Oct. 28, 6-8pm $35 / $30 Co-op owners
Learn to throw a fabulous make-your-own sushi party with recipes from Mielle’s new cookbook, “Veganish: The Omnivore’s Guide to Plant-Based Cooking.” Dishes include Whole-Grain Sushi Rice, Kinpira Vegetables, Miso-Glazed Japanese Eggplant, Savory Roasted Shiitakes, and Shishimi Togarashi (spicy seven-flavor seasoning).
Vegan, Gluten-Free
Click here to register and pay for classes.