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.

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

With Simin Grimm

Come and learn how to cook your favorite gluten-free grains in a whole new way! In this class we will steam-cook three dishes with millet, and you’ll see that it isn’t just for the birds! First, we’ll steam-cook millet into a perfect pilaf that can be used for a delicious hot breakfast cereal for cool mornings or for a fabulous salad and side dish with the simple addition of herbs and spices. Then we’ll prepare two very different main dishes using this same golden grain: one with lentils and the other with fresh green beans. These are not your typical “rice and beans”! Easy to prep, they will soon become your favorite hearty winter meal. Vegan, gluten-free.
NEW TEACHER Simin has acquired her love for food and the arts through her family, Persian culture, and lifestyle. Her background includes restaurants, catering, and retail specialty foods. She is currently working on her first cookbook, “Whole Grain, Nothing But!”

  • October 27, 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.

  • November 3, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Let’s learn about the most important tool in the kitchen, the knife! We will learn what makes a good knife, how to treat and sharpen a knife, how to hold it, how to make various cuts for various dishes, and so much more. You’ll leave this class with a greater awareness of the use of a quality knife and ways to spruce up old and new dishes with your new cuts. We will finish with a meal made with your new cutting skills: a seasonal Veggie Stew and Green Salad that we will enjoy with fresh baked bread. Vegan, gluten-free.

  • November 4, 2016
    6:00 pm - 8:00 pm

With Kim Allen-Jones

Learn how to make delicious homemade tamales from scratch. They’re fun to make as a group, so make enough to share and invite a friend or family member to help! We will be preparing Shredded Pork Tamales with Red Sauce, Cheesy Tamales, and an Apple Raisin Dessert Tamale. Kim will also give you an easy recipe for a chicken filling that you can try at home. In class we will use a pressure cooker so we can have great tamales quickly. Gluten-free.

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

With Shauna Schultz, RD

With nutrition and staples covered, we are ready to learn how to build plant-based meals that are quick, easy, and balanced. Having a collection of go-to meals allows you to skip pre-packaged meals and boost your health and nutrition. We will prepare and sample Marinated Portobello Sandwiches with Pesto; Baked Sweet Potatoes with Chickpeas, Greens, and Goddess Dressing; and Coconut Black Bean Tostadas with Pineapple Salsa.

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

With Rick Silberman

Learn how to maintain sourdough starter, measure using a gram scale, blend, rest, slap and fold, bulk-rise, stretch and fold, tension pull, divide into bannetons, and bake sourdough bread in a Dutch oven. You will go home with enough starter to bake your own sourdough bread in your own kitchen. Rick Silberman is a self-taught baker who says that this will be the best tasting fresh sourdough bread you’ve ever eaten! Vegan option.

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

With Maria Unger

Get a jump on what to do with your leftover turkey parts, and learn some new side dishes for a flavorful Thanksgiving. We will make organic Turkey Bone Broth, Roasted Cauliflower with Green Olives and Pine Nuts, Brussel Sprouts with Pancetta, and real Cranberry Sauce.

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

With Shauna Schultz, RD

Learn ways to modify your favorite meals and make substitutions in recipes that call for dairy or eggs. This class will focus on familiar dishes and flavors you love that have been “veganized” with a healthy twist. We will prepare and sample Butternut Squash and Kale Enchiladas, Pizza with Sun-dried Tomato Pesto and Macadamia Ricotta, and Chocolate Chip Cookies.

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

With Shauna Schultz, RD

This popular class is back! Vegan cheeses are easy to make at home and incredibly delicious. We will sample and explore how to make Nacho Cheese Sauce, Quick and Easy Parmesan, an Herb and Pepper Crusted Cheeseball, and Macadamia Ricotta. All the recipes are based on whole food ingredients, with no weird additives. Bonus recipes will also be included. Vegan, gluten-free.

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

With Joseph Guida

Satisfy the vegetarians at your table with these colorful, simple, and satisfying dishes: Zucchini Parmigiano, Potatoes with Garbanzo Beans and Scallions, Caramelized Onions and Brussels Sprouts, and Sticky Rice and Sweet Potatoes.

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