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.

  • September 26, 2016
    6:00 pm - 8:30 pm

With Jim E.

Jim E. will share his easy and quick delicious recipes using boneless chicken breasts and thighs for do-ahead dinners, plus his favorite oven-baked chicken. Starting with Easy Lemon Chicken, he’ll show you how to turn this method into two other yummy dishes: Chicken Picatta and Chicken Parmesan. Another favorite he’ll teach is Caprese Chicken Breasts, which uses the bounty of the cherry tomato crops. He’ll finish the class with Chicken Thighs in a Bacon Mushroom Thyme Sauce.

  • September 29, 2016
    6:00 pm - 8:30 pm

With Jim E.

Learn some traditional methods of making Mexican soups and stews that start with chicken stock as the base: Tortilla Soup, Chicken Soup Mexican-style, and Posole from Jalisco. If time allows we will explore other regional posoles and Chili Verde. Gluten-free.


  • October 1, 2016
    10:30 am - 1:00 pm

With Jim E.

Tapas are perfect for all kinds of gatherings, from simple affairs to elegant parties. Jim will share do-ahead recipes that will make your holiday entertaining easy: Crab or Salmon Cakes, Mini Twice-Baked Potatoes, Cold Poached Prawns with dipping sauces, Bacon-Wrapped Jalapeño Poppers, and Baked Brie with Puff Pastry.

  • October 6, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Kayla will introduce the ideas of researcher Weston Price and the theory of Gut and Psychology Syndrome (GAPS), and teach you the steps to take for healing your gut by following a GAPS Diet with fun, flavorful, balanced recipes. These will include bone broth, sauerkraut, homemade cream fraiche, Teriyaki Salmon, roasted chicken wings, and gut-healthy desserts. Gluten-free.

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

With Kim Allen-Jones

We will learn all about the great ingredients needed to make beautiful sushi that everyone will love. We will make hand rolls, inside-out rolls, vegetarian rolls, and rolls with smoked salmon, fresh salmon, and prawns. We’ll also make teriyaki and wasabi mayo to make our
sushi even tastier!

  • October 8, 2016
    10:30 am - 1:00 pm

With Jim E.

Sweets for holiday giving! Learn to create these fun treats to make your family and friends smile with delight: Peppermint Bark, Peanut Butter Balls, Rocky Road Squares, Snow Cap Cookies, and a surprise cookie… you’ll have to come to class to find out what it is!

  • October 8, 2016
    3:00 pm - 5:30 pm

With Genevieve Mack

Expand your culinary talents as you learn about gourmet backpacking meals and foods that are quick to prepare and you can take with you as you travel. Genevieve will teach you how to make foods for all palates and dietary preferences. The menu includes Mung Bean Salad with a creamy dressing, Savory Chicken Stew, Spicy Tofu and Black Beans with Potatoes, Quick Chocolates, and a sample of a warm Caramel Latte. Some vegan and gluten-free choices

  • October 10, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz, RD

Plant-based eating patterns (aka vegan) are gaining momentum, with health, ethics, and sustainability as reasons for the switch. This is a trend anyone can implement in some form and reap the benefits. It is, however, a new way of eating for many people, and sorting through the myriad of information out there can be overwhelming. This four-class series will demystify plant-based diets and help you design easy-to-make, nutritious, foundation plant-based meals. Each class comes with handouts on meal planning and nutrition.

In this class we will focus on vegan nutrition and how to meet our needs for nutrients like protein, calcium, vitamin B12, iron, and omega-3s. We will prepare and sample meals for breakfast, lunch, and dinner, including Quinoa Apple-Coconut Cereal, Spicy Tempeh Sandwich Filling, Lemon Herb Chickpea Soup with Kale and Farro, and a Creamy Peanut Butter Shake.

  • October 13, 2016
    6:00 pm - 9:00 pm

Thursday, October 13  6:00 – 9:00 p.m.

Admission: 40¢, Co-op owners only. Tickets are on sale and available for purchase in-store at the registers. Advance ticket purchase is required to enter to win prizes.

Please enter your information to be added to the registration list.

  • October 17, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz, RD

Stocking your pantry and fridge with healthy staples allows you to pull meals together with ease and make substitutions when needed. In this class we will explore ingredients and foods to have on hand as well as recipes for staples like Maple Almond Butter, Vanilla Hemp Milk, Lemon Tahini Dressing, Zesty Ranch Dressing, Almond ‘Parmesan,’ and Basic Cashew Cream. Gluten-free.

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.)


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