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!


  • February 9, 2016
    6:00 pm - 8:00 pm
  • February 9, 2016
    6:00 pm - 8:00 pm

With Mary Beth Rich

Learn how to make this dynamic duo of delicious immune-boosting tonics. Fiery Cider is an energizing concoction that wards off respiratory ailments — especially sinus problems — and benefits your cardiovascular and digestive systems.* Elderberry is known to boost immunity and is a powerhouse against the flu and bronchitis.*
*FDA Disclaimer – These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Mary Beth Rich has studied and practiced herbal healing for 13 years.


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

Special! Sign up for all four classes for $100 ($25 per class)!

with Jes Taber

These classes will explore both the autoimmune protocol and low FODMAP diets, which are recommended for a variety of autoimmune, gastrointestinal, and other gut-related issues.

FODMAPs are a type of carbohydrate (Fermentable Oligo-, Di-, Monosaccharides and Polyols) to which some people are sensitive. Webmd.com reports that a study published in the journal ‘Gastroenterology’ showed that about three out of four people with Irritable Bowel Syndrome saw their symptoms diminish immediately after starting a low FODMAP diet.

Jes will share friendly ideas and recipes for main courses and snacks.


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

With Jes Taber

Green Garlic Coconut Chicken, Olive and Anchovy Tapenade, Apple Cider Pickled Carrots, Quick Mineral Broth (no gelatin). Gluten-free, dairy-free, sugar-free.

These classes will explore both the autoimmune protocol and low FODMAP diets, which are recommended for a variety of autoimmune, gastrointestinal, and other gut-related issues.

FODMAPs are a type of carbohydrate (Fermentable Oligo-, Di-, Monosaccharides and Polyols) to which some people are sensitive. Webmd.com reports that a study published in the journal ‘Gastroenterology’ showed that about three out of four people with Irritable Bowel Syndrome saw their symptoms diminish immediately after starting a low FODMAP diet.

Jes will share friendly ideas and recipes for main courses and snacks.


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

With Kim Jones

What can be more heartwarming than a piping hot pot pie? Warm up this winter with these yummy one-pot meals. We’ll be preparing: Vegetarian Pot Pie Topped with Cheese Biscuits, Chicken Pot Pie Topped with Pie Dough, and Shepherd’s Pie Topped with Whipped Potatoes.


  • February 15, 2016
    6:00 pm - 8:00 pm

With Kim Jones

Learn how to make delicious homemade tamales. Tamales are fun to make in a group, so once you learn how, you can invite friends and family over to make them together. We will be preparing: Pork Tamales; Chicken Tamales; and Zucchini, Onion, Corn, and Cheese Tamales. Gluten-free.


  • February 16, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz, RD

A plant-based lunch is a nutritious and satisfying way to maintain energy throughout the day – for anyone. We will prepare easy make-ahead lunch solutions to help get you through the work or school week. You’ll enjoy Curried Chickpea Sandwiches, Southwest Orzo Salad with Cilantro Pesto, and Chilled Brown Rice Noodle Bowls with Sesame Dressing and Peanut Sauce. Vegan.


  • February 20, 2016
    1:00 pm - 3:00 pm

With Suzanne Bardsley

Growing up on the chilly New Hampshire coastline created some wonderful memories of food. In the winter, some of these were Fish Chowder and Indian Pudding. Come join us as we recreate these tummy-warming recipes you are sure to love! Gluten-free.


  • February 23, 2016
    6:00 pm - 8:00 pm

With Suzanne Bardsley

Popovers are delicious and easy to make, yet one hardly ever sees them on a menu. Come and learn how to make these quick and easy breads that can be eaten for breakfast or as a snack with butter and jam, or as a complete meal with a hot spinach and feta cheese stuffing.


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

With Jes Taber

Cilantro Lime Coconut Wild Fish, Blood Orange Honey Sorbet, Lime Pickled Onions, Carrot Ginger Soup. Gluten-free, dairy-free.

These classes will explore both the autoimmune protocol and low FODMAP diets, which are recommended for a variety of autoimmune, gastrointestinal, and other gut-related issues.

FODMAPs are a type of carbohydrate (Fermentable Oligo-, Di-, Monosaccharides and Polyols) to which some people are sensitive. Webmd.com reports that a study published in the journal ‘Gastroenterology’ showed that about three out of four people with Irritable Bowel Syndrome saw their symptoms diminish immediately after starting a low FODMAP diet.

Jes will share friendly ideas and recipes for main courses and snacks.


  • February 26, 2016
    6:00 pm - 8:00 pm

With Richard and Galen Drace

Come join this father-and-son team as they show you how to cook up the two favorites of The Gumbo Shop, a New Orleans restaurant famous for its Creole seafood gumbo and étouffée. They’ll also whip up some black-eyed peas, and top it all off with the legendary beignets and chicory coffee.

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