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.


  • December 10, 2016
    10:30 am - 12:30 pm

With Sarah Nelson

This class will teach you four sneaky snack recipes that are simple, healthy, and kid approved. Learn how to make Sweet Potato Quesadillas, Super Hero Shakes, Meyer Lemon Hummus with veggies, and raw energy orbs. These vegetarian recipes do double duty to nourish and satisfy!

New teacher – Sarah Nelson is a mother, a passionate home cook and a food blogger.


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

With Kayla Wexelberg

Let’s discover who we are, where we’re from, and where we want to go with our food, our community, and our land. We will be focusing on the first steps to reinventing our own food culture and identity. Through hands-on classes we will go to three different continents and discover “the roots behind the roots,” and ask ourselves what are our roots, and what do we want to plant now?
Each class will include recipes that will become not just your homework, but also a practice in reflection as we dive deeper into our nourishment using not just our hands, but our minds, bodies, and souls. This class is for advanced foodie enthusiasts and those who really want to be a part of the change in our food system and stronger advocates of what is possible.
The cultures we explore will include Morocco, Japan, Eastern Europe, and Mexico. Recipes will be carefully derived from each tradition in terms of history, practice, and nutritional benefit. Gluten-free, dairy-free.\

Our third area of the world will be Mexico, where we will focus on Mexican history and influence that has been incorporated into our own food culture and system. Traditional Mexican Tortilla Soup with hominy along with fresh Tamales and Salsa will be prepared.


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

With Shoshana London

Winter is a great time to make big batches of delicious soul-soothing soups. These soups are great made in large batches to store in the freezer, or eat as quick and easy hot meals through the rest of the week, and the flavor is often even better the second day. In this class, we will make a warming winter squash soup, a hearty black bean soup, and an immune tonic veggie stew. We will also discuss some basic bone broth and soup stock techniques, so you can try the nourishing recipes at home. Vegan, gluten-free.


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

With Maria Unger

Join us for “Paleo Holiday Desserts” that are grain-free, gluten-free, and Paleo friendly. This class will inspire you to create new traditions for the holiday season. Fill your home with the scents of warm, rich spice, putting everyone in a cheerful and festive mood. Chewy Ginger Molasses Cookies; Chocolate Bark with ginger, pumpkin seeds and apricots; Chocolate Coconut-stuffed Dates; Orange and Cranberry Fruit and Nut Balls (AKA Sugar Plums) Honey Coconut Macaroons with chocolate dipping sauce. Vegetarian, gluten-free.


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

With Kayla Wexelberg

Come and concoct some delicious herbal remedies in the kitchen, where we will be introducing some special healing herbs that will help keep you healthy and thriving in the winter. A few of the elixirs we will be exploring include: a Turmeric, Ginger Red Root Coconut Milk Latte, a Damiana Maca-cocoa Night Cap, a Nutmeg, Cinnamon Marshmallow Taste Sensation, and a Rosemary, Clover Citrus Honey Tea. Vegan, gluten-free.


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

With Kayla Wexelberg

Back by even more popular demand, we are happy to offer another installment of “Kayla’s Favorites”! In class you will be playing with her favorite recipes, so get ready for a wide range of flavor explosions! Some of the menu items will be: Fresh Spring Rolls with Thai Peanut Sauce; Squash Soup with turmeric, ginger, coconut, and carrot; Gnocchi with Garlic and Sweet Potato covered with a Creamy Parsley Pesto Sauce, sprinkled with sage crisps; and a dessert of Lemon Ice Box Pie with Cashew Whipped Cream. Yum! Vegetarian, gluten-free.


  • December 17, 2016
    1:00 pm - 3:00 pm

With Mayumi Tavalero

Join us as we take a culinary journey through Spain, exploring some of the more popular Tapas (small plates) that are typically served in Spanish taverns and restaurants. Class is hands-on and will feature: Albondigas Picantes (spicy meatballs), Empanadillas de Espinacas (small pastries filled with spinach), Croquettas de Jamon y Queso (ham and cheese croquettes), Champinones al Ajillo (garlic mushrooms), and Polvorones (Spanish almond cookies).


  • December 17, 2016
    4:00 pm - 6:00 pm

With Shauna Schultz, RD

Second class added due to high demand! What’s more fun than baking and creating treats with the little ones? Join us with your little one (age 6 and older) for an afternoon of fun and yummy treats. Children will learn how to follow a recipe, measure, stir and use kitchen tools. We will make Vanilla Cupcakes with raspberry filling and lemon frosting, Jewel Cookies, and Chocolate Peppermint Bark. This class is designed for an adult to bring a child. Each ticket is good for one adult and one child.


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

With Kayla Wexelberg

Let’s discover who we are, where we’re from, and where we want to go with our food, our community, and our land. We will be focusing on the first steps to reinventing our own food culture and identity. Through hands-on classes we will go to three different continents and discover “the roots behind the roots,” and ask ourselves what are our roots, and what do we want to plant now?
Each class will include recipes that will become not just your homework, but also a practice in reflection as we dive deeper into our nourishment using not just our hands, but our minds, bodies, and souls. This class is for advanced foodie enthusiasts and those who really want to be a part of the change in our food system and stronger advocates of what is possible.
The cultures we explore will include Morocco, Japan, Eastern Europe, and Mexico. Recipes will be carefully derived from each tradition in terms of history, practice, and nutritional benefit. Gluten-free, dairy-free.

On December 19th, we will explore the art of German krauting, spitting meats, and aging cheeses. Europe has become one of the finest areas of the world at preserving foods and making spur doughs, ferments, and other delights that last longer and rejuvenate the gut. Delicious recipes will include, kraut, homemade sausage, homemade cheese, and sourdough bread.


  • January 5, 2017
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Enjoy learning the history and health benefits of Indian spices with a hands-on cooking class making South Indian Curry with Cucumber Chickpea Raita and fresh baked Flat Bread. Discover the rich flavors in each bite and why Indians hold true to their cooking traditions. Vegetarian, gluten-free option

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