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 August and September 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.


  • Become A Sauce Boss! - DIY Condiments from Home
    August 17, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for Become A Sauce Boss! - DIY Condiments from Home

with Alexandra Johnson
– NEW TEACHER

condimentsTime to ditch your store-bought, sugar-laden condiments and learn to make delicious, high quality, healthful sauces, salad dressings, and spreads, using only whole foods. In class we will create four sauces full of healthy ingredients that add vital nutrients, flavor, and zest to any meal. Be prepared to experience a Classic Vinaigrette, Cilantro Chutney, Tzatziki, and a Spicy Thai-Style Nut Butter Sauce.  **Gluten-Free and Vegetarian**


  • West African Festival
    August 18, 2017
    6:00 pm - 8:00 pm
  • There are 5 spaces left for West African Festival

with Louise Jones

The origin of today’s American soul food comes from West Africa.  Many of the plants used in this cuisine are available in the southern states of this country.  Conversely, the West Africans now use many ingredients from the Americas.  We’ll experience new ingredients such as baobab, jaggery and tigernut.  In this class we will prepare groundnut stew with millet, West African cucumber salad, baobab plantain pies, a ginger soft drink and tigernut milk.  **Vegan**

 


  • Pesto – Basil and Beyond
    August 21, 2017
    6:00 pm - 8:30 pm
  • There are 10 spaces left for Pesto – Basil and Beyond

with Jim E.

BasilExpand your Pesto universe as we make three lesser-known – but equally flavorful – Pestos, in addition to the traditional and well known Basil Pesto.  We’ll prepare and savor Sun Dried Tomato Pesto, Red Pepper Pesto, and Arugula and Walnut Pesto. Each recipe is easy to make, freezes well for future use, and goes well with pasta, shrimp, fish, and chicken. Mangia!


  • Spice up the Season with the 6 tastes of Ayurveda
    August 22, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Spice up the Season with the 6 tastes of Ayurveda

with Gwendolynn Diaz and Kathi J. Kimmel, C.A.S., L.M.T. – NEW TEACHERS

The bounty of the season is the medicine nature gives us to keep us in balance. Ayurveda doesn’t say NO to foods; rather, it tells us how to enjoy foods for health and wellness. Raw Zucchini Noodles with Basil and Avocado Sauce is a summertime favorite that can be prepared in under five minutes and will convince you that healthy, gourmet options are easily within reach.  We’ll also explore the possibilities of plantains to add substance and fuel to your meals as we make Curried Plantains Quesadilla.


  • Three Excellent Egg Dishes
    August 23, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Three Excellent Egg Dishes

with Shoshi London

Back to Basics, chicken and her eggsFull of good protein and fats from local sources, eggs are simply super. So – let’s go beyond the usual and learn new ways to prepare them! First, as a quick, easy “breakfast soup” for a unique and nourishing breakfast (or lunch or dinner). Next, as a tantalizing Trout Frittata with olives, sundried tomatoes, spinach, and goat cheese – good for any time of day. And finally, in a gluten-free Pasta Carbonara that will make you think you’re in a fancy Italian restaurant.  **Gluten-free**


  • Cast Iron Care and Recipe Ideas
    August 24, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Cast Iron Care and Recipe Ideas

with Shoshi London

Time to demystify cooking with and caring for cast iron, the amazing material that’s extremely versatile, inexpensive, and can last for generations. Have you ever wondered:  How do I clean cast iron? What can I cook with it, and with which utensils? Or…what’s so great about cast iron anyway? In this class your questions will be answered, and you’ll learn some great recipes, to boot! We’ll make a Spanish Tortilla, a Gluten-Free Skillet Cornbread, and a simple Seared Steak.  **Gluten-Free**


  • Ultimate Veggie Sandwich!
    August 25, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Ultimate Veggie Sandwich!

with John of Heartical Foods

Custom-Vegan-Sandwich-caption--by-Lee-Anna-StrandbergLearn what it takes to make the most delicious sandwiches possible:   imagination; patience; and great ingredients. We’ll make a Smoked Tempeh Goddess Sandwich layered with Smoked Tempeh “Bakon”, caramelized onion, avocado, clover/alfalfa Sprouts, and other yummy ingredients. Next, we’ll build Millet Yam Burgers – a millet yam patty, sunflower sprouts, heirloom Cherokee tomato, sweet Walla Walla onion, basil leaf, paper-thin apple slices, and vinaigrette, on a toasted bun – a satisfying creation sure to delight all the senses! **Gluten-free and Vegan**


  • Late Summer Baking
    August 26, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for Late Summer Baking

with Mayumi Tavalero

There’s still time to enjoy delicious seasonal fruits before the season comes to an end. Berries and peaches will be our focus as you learn to create a Rustic Free-Form Mixed Berry Tart (no pan needed!), Easy Peach Turnovers (using purchased puff pastry), and Raspberry Muffins with Streusel Topping.   **Vegetarian**


  • Jamaican Me Hungry! Part 1
    August 29, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Jamaican Me Hungry! Part 1

with John of Heartical Foods

Anyone out there familiar with fine Jamaican cuisine?  Well let me reserve this class just to “big up” some of the most delicious food in the world.  The diversity of ingredients and culinary styles innovated on this small Caribbean island is truly amazing.  Flavors from around the world come to dance and play their part in harmony: Spicy Chilies from Latin America, Ackee and Pigeon Peas from Africa, “Irish Potatoes” from Europe, Ginger from Southeast Asia, Colorful Spices from India, Ethiopia, and beyond.  Indigenous Arawak staples such as Callaloo are still a mainstay. Innovative chefs as creative as the Island’s many musicians have cultivated a cuisine as globally diverse yet uniquely Jamaican as can be imagined.    With such a multitude of ingredients, and a variety of climates to grow them all, the people have certainly let creativity infuse the food with life and vitality.  A cornucopia of vegetables and fruit together with herbs and spices provide for an incredibly healthful Vegan menu.  Ital is Vital!

Dishes:

Stewed Peas and Rice (Red Beans and Rice) with Thyme Stick

Steamed Callaloo (Tender large Amaranth leaves, a staple of the native Arawak)

Ital Stew with dumplings- Cho Cho (Chayote), Callaloo, Pok Choy, Cabbage, Irish Potato, Sweet Pepper, Ginger, assorted Veggie Chunks

Fried Gingered Plantain in Coconut Butter

Fresh Irish Moss Smoothie- Irish Moss Superfood Seaweed, ND Milk, Cinnamon, Jamaican Allspice, Coconut Sugar, Spices

 


  • El Salvadoran Feast
    August 30, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for El Salvadoran Feast

with Deanna Figueira

Pupusas are an El Salvadoran staple consisting of thick handmade corn tortillas stuffed with cheese and eaten with Curtido (Cabbage Salad). Add Plantanos Fritos com Frijoles e Crema (Fried Plantain with Beans and Cream) and Empanadas com Leche (Vanilla Custard-Filled Empanadas) and we’ve got a complete vegetarian meal to enjoy. Wow!… Double wow, even!!

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 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:

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