Cooking Classes

Bring a Friend Discount: Bring a friend to any class in August or September for two tickets for only $50! (A Fabulous Fish Feast does not qualify for the Bring a Friend discount.)

Knife Skills 101 FULL
With Kayla Wexelberg
Thur., Sept. 4, 6-8pm $35 / $30 Co-op owners
Come learn about the most important tool in the kitchen: the knife! Learn how to properly treat and sharpen a good knife, how to hold it, what makes a good knife, and ways to spruce up old and new dishes with new cuts. You’ll learn various ways to cut the classics: onions, carrots, garlic; as well as traditional professional cuts such as the brunoise dice, battonet, baton, julienne, paysanne, and chiffonade. We’ll make a seasonal veggie stew, crudité with dips, green salad, and even fresh baked bread with homemade butter. Gluten-free, vegetarian, vegan option.

Fabulous Fish Feast*
With Wendy Van Wagner
Fri., Sept. 5, 6-8pm $55 / $50 Co-op owners
Special Class! Fancy Dinner with Wine
Does cooking fish intimidate you? Making tender, flaky, and flavorful fish is actually quite simple. In this interactive, hands-on class, we will prepare 3 “no fail” fish dishes that are great for entertaining or just cooking for 2. We will start by preparing a Moroccan fish tagine, layering seasonal vegetables with a fresh harissa over flaky white fish. Next we will prepare a Whole Red Trout that will be stuffed and roasted with salsa verde. Finally we will prepare a rich cut of Ahi Tuna with a beautiful fennel salad. Come enjoy an evening of tasting our dishes and sipping wine while we demystify the fish! Gluten-free, dairy-free.
*Class not available for Summer Special 2 for $50 sale.
Click here to register and pay for classes.

Sweet And Savory Pies FULL
With Kayla Wexelberg
Sat., Sept. 6, 10:30am-12:30pm $35 / $30 Co-op owners
Come celebrate local food by learning how to make baked sweet and savory pies. Stuff local seasonal ingredients into both wheat-free and gluten-free crusts. These pies make for a great snack or full meal. We’ll make Spinach Mushroom Feta Pie; Seasonal Veggie Ratatouille Pie; Savory Buffalo Meat Pie with Red Peppers and Spinach; Vegan Sweet Potato, Caramelized Onion, Chard, and Cashew Cream Pie; and a Mixed Berry Pie. Gluten-free, vegan options.

Ayurvedic Healing Food In ‘Nourishing Traditions’ Style
With Cat Cook
Tue., Sept. 9, 6-8pm $35 / $30 Co-op owners
Learn how to make a healing Ayurvedic kichari and an accompanying rice dish using the traditional grain-preparing techniques outlined in the “Nourishing Traditions” cookbook, and practiced locally by the Weston A. Price Foundation group. We’ll also make a gluten-free and totally yummy dessert. Gluten-free, vegan.
Click here to register and pay for classes.

Fresh Pasta and Italian-Style Sauces With Local Vegetables
With Kayla Wexelberg
Wed., Sept. 10, 6-8pm $35 / $30 Co-op owners
Come discover local vegetables prepared as fresh Italian-style cuisine. Learn how to make homemade pasta and other classic Italian dishes full of flavor. We’ll make Sweet Potato Spinach Raviolis with various sauces: Creamy Vegan Mushroom Sauce; Heirloom Tomato Sauce; and Kale Basil Pesto. We’ll round out our meal with a fresh Arugula and Rainbow Beet Salad with a Balsamic Reduction, and Tiramisu for dessert! Vegetarian, vegan option.
Click here to register and pay for classes.

Perfect Chicken On A Budget
With James And Thomas
Thur., Sept. 11, 6-8pm $35 / $30 Co-op owners
Learn how to break down a whole bird into eight pieces, a very economical skill that will help make your budget happy. We’ll then bake them in a Lemon Cracked Pepper Marinade, and make Cucumber Feta Salad and Sautéed Zucchini (locally grown, of course) to round out our feast. Gluten-free.
Click here to register and pay for classes.

SunFed Ranch Organic Grassfed Beef
With Kim Jones
Wed., Sept. 17, 6-8pm $35 / $30 Co-op owners
Three different cuts of beef will be featured with recipes including, Mushroom-Stuffed Burger wrapped in Bacon, Stir-Fry Beef Strips with Broccoli and Fried Brown Rice, and Flank Steak Fajitas with Homemade Tortillas and Pico de Gallo. Dairy Free option, Gluten-Free upon request, please RSVP.
Click here to register and pay for classes.

Beautiful Seasonal Fruit Tarts
With Marie Wolfe
Thur., Sept. 18, 6-8pm $35 / $30 Co-op owners
Learn the elegance of rustic tarts from a 20-year pastry chef. Using a pâte sucrée (a sweet, dough-like cookie crust) we will create an unbaked Lemon Custard Curd Tart, and a baked Almond Berry Fruit Tart. Served with Crème Anglaise and Berry Sauce. Vegetarian.
Click here to register and pay for classes.

Kids’ Class: Super Nachos
With Doug Schma
Sat., Sept. 20, 10:30am-12:30pm $35 / $30 Co-op owners
Nothing beats the crunchy-gooey goodness of a plate of nachos. In this class, kids will construct a truly awesome Four-Layer Chili Con Carne and Black Bean Nacho Plate with cheese and guacamole. For vegetarians we’ll make Green Chile Nachos with feta and fontina cheeses, olives, corn, red onion, and jalapeños for the brave. Kids under 8 please bring an adult. Gluten-free, vegetarian.
Click here to register and pay for classes.

Pleasing the Picky Eater
With Julie Dehollander, RD
Wed., Sept. 24, 6-8pm $35 / $30 Co-op owners
This hands-on class will cover strategies for optimizing your child’s diet while not becoming a short order cook. We will cover nutrient recommendations as well as ways parents can help their child develop a healthy relationship with food. We’ll also make some fun and tasty foods that will please even the pickiest of eaters. All dishes are gluten-, dairy-, and soy-free, with no added sugar: Dylan’s Super Zucchini Carrot Flax Muffins; Lunch Box Favorites; Coconut Quinoa pudding; and Flax Cracker Veggie Boats. Gluten-free, vegan.
Click here to register and pay for classes.

Canning Party FULL
With Kayla Wexelberg
Thur., Sept. 25, 6-8pm $35 / $30 Co-op owners
What better time to put up goodies for the soon-to-be cooler season than at the peak of veggie and fruit abundance! Bring your garden’s bounty and we’ll have plenty to share as we show you the tricks of the trade with canning and various modes of preservation. We’ll review standard ways to preserve and ferment various vegetables, canning, salt pickling, vinegar pickling, tomato sauce, salsa, easy sauerkraut and kimchee making, jams, fruit butters, and sweet fruit curds with eggs and sugar. We’ll share a small meal and you’ll leave with some jars for your shelf! Please bring pint ball jars, if possible.
Vegan, Vegetarian, Gluten-Free

Navajo Cuisine
With Doug Schma
Sat., Sept. 27, 10:30-12:30pm $35 / $30 Co-op owners
Tomatoes, squash, corn, chilis, and beans: these have been the food staples of the native people of the Southwest since time immemorial, and to this day there are still those who sing special songs when the corn is planted and celebrate with the joyful corn dance. This class will explore Navajo recipes such as the lamb-based Navajo Stew, Blue Corn Paper Bread stuffed with Chilis and Squash, Green Pumpkin Stew, Chili Fritters, and maybe even some Fry Bread if we have time. Dairy-free.
Click here to register and pay for classes.

Kids’ Class: Grain Free Kids
With Janet Asher
Tue., Sept. 30, 3:30-5:30pm $35 / $30 Co-op owners
Learn to make super-yummy pancakes and muffins with gluten-free —and even grain-free — coconut flour. In this class kids can make and eat their own blueberry pancakes with maple syrup. They will also be mixing up some tasty pumpkin chocolate chip muffins to take home. Ages 6-12. Gluten-free, vegetarian.
Click here to register and pay for classes.

October 2014

Gluten-free Baking: Sweet and Savory
With Kayla Wexelberg
Tue., Oct. 7, 6-8pm $35 / $30 Co-op owners
Enjoy cozy comfort foods with a twist – learn new gluten-free baking tips and recipes! We will discuss the ins and outs of gluten-free baking, flours, and more. Leave with your tummy full of yummy treats and your head full of new ideas. We will bake bread and cake, make pie crust, and learn to make a veggie pot pie and a great pizza crust – all gluten-free of course!
Kayla Wexelberg, chef and baker, started as a pastry chef in downtown Berkeley. After her journey into health food, she now enjoys healthier options for yummy, home-baked goods.

Let’s Get Saucy! A Variety of Versatile Sauces
With Kim Jones
Wed., Oct. 8, 6-8pm $35 / $30 Co-op owners
A little sauce can brighten the simplest meal. Grilled meats and plain veggies come alive with a little extra effort. On the menu: Chimichurri, a Latin American favorite on anything grilled; Roasted Red Pepper Sauce, smoky and full of flavor; Creamy Stoneground Mustard Sauce, great on beef, fish, and chicken; Garlicky Basil Parmesan Sauce, delicious on a spoon straight out of the bowl; and Kim’s Favorite Chinese Sauce for dipping, tossing, and drizzling.
Gluten-free, some vegan options

Making Homemade Sausages
With James and Thomas
Thurs., Oct. 9, 6-8pm $35 / $30 Co-op owners
The guys from BriarPatch’s meat department will demonstrate how to season, stuff, and cook a variety of pork and chicken sausages. You will learn to combine flavors to create traditional favorites and innovative variations, and everyone will have a chance to use the sausage-stuffer machine to fill casings with your favorite blend. These guys really know what they’re doing and have lots of tips to pass on!
Includes gluten & dairy-free options

Macrobiotic Basics Series, #1
With Migiwa Kawasaki
Fri., Oct. 10, 6-8pm $35 / $30 Co-op owners
Learn about the health benefits of macrobiotic food and how to make the basic macrobiotic dishes including Brown Rice, Gomashio, Kinpira Gobo, and Miso Soup. Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Not simply a “diet,” macrobiotic recognizes the profound effects food, environment, activities, and attitude all have on our body-mind-emotions. Migiwa makes BriarPatch deli’s delicious macrobiotic offerings every week.
Vegan, Gluten-free

The Versatile Quiche
With Doug Schma
Sat., Oct. 11, 10:30-12:30pm $35 / $30 Co-op owners
Quiche can easily be a meal in itself – the richness of the custard, the buttery crust, and the savory fillings make this dish a distinctive one. Doug will show you how to make that delicious, buttery crust as well as sharing recipes that will encompass some of the different styles of making quiche including Deep Dish Quiche with Greek Flavors and Classic Quiche Lorraine with Gruyere Cheese and Bacon.

Kids’ Class: Make Your Own Pizza
With Kim Jones
Tue., Oct. 14, 3:30-5:30pm $35 / $30 Co-op owners
Kids of all ages, come learn to make your own pizza dough. Cover it with yummy toppings to enjoy at the end of class! In this interactive, hands-on class, we’ll also make Fruit Kabobs with a Yogurt Dipping Sauce and a Mixed Green Salad with Fresh Herb Vinaigrette. Kids under eight, please bring an adult.
Vegetarian option

Veganish: the Omnivore’s Guide to Plant-Based Cooking
With Mielle Chénier-Cowan Rose
Wed., Oct. 15, 6-8pm $35 / $30 Co-op owners
Based on her upcoming cookbook, this class is for devoted vegans and omnivores alike. Come to the same table and learn about our common ground for optimum health, an abundance of nutritious, whole vegetable foods! Mielle will share her journey as a vegan chef turned reluctant omnivore and the lessons to be learned from both diets. Recipes are vegan with omnivorous variations: Polenta Torte with Angry Sauce and Cashew Ricotta, Olive-Pecan Tapenade with Pomegranate, and Rose-Scented Stuffed Dates.
Vegan, Gluten-Free

A Visit to India: a Fine Foods and Wine Pairing Class
With Kim Jones
Fri., Oct. 17, 6-8pm $35 / $30 Co-op owners
Simmering spices add an exotic aroma to the fall air. Impress friends and family with this delicious East Indian menu: Homemade Chapati Flatbread, Curry Lamb Madres over Indian Fried Rice, Chole, Ghee, and refreshing Cilantro Chutney. It will be an evening of demystifying Indian cooking while enjoying local wines!
Vegan, Gluten-Free

From Our Deli: Chicken Wild Rice Soup
With Doug Schma
Sat., Oct. 18, 6-8pm $35 / $30 Co-op owners
Learn from the source! BriarPatch’s Chef Doug will reveal the recipe and method for one of our most popular soups, just in time for fall. Also on the menu is our deli’s Cornbread, and for dessert, Apple Crisp.

Homemade Mozzarella Two Ways
With Barbara Jenness
Wed., Oct. 22, 6-8pm $35 / $30 Co-op owners
Together we’ll make a quick 30-minute Mozzarella and finish a more traditional batch as well. Participants will get the hands-on experience of stretching the cheese and will gain a well-rounded view of the production of traditional mozzarella, with demonstration, recipes, and complete instruction. Barbara will also discuss uses for this wonderful cheese and will show how Barrata is made from Mozzarella.
Barbara Jenness is a retired Cheesemaker who just relocated to our area. She is a member of the American Cheese Society and the California Cheese Guild. Barbara owned and ran an award-winning creamery in Michigan and has taught cheese making at Michigan State University, among other places. She earned her Master Cheese Making Certificate from the University of Vermont.

Moroccan Tagine Cuisine
With Kayla Wexelberg
Thurs., Oct. 23, 6-8pm $35 / $30 Co-op owners
Come celebrate the beginning of fall with flavorful, nourishing recipes featuring squash and other seasonal vegetables including Chickpea and Apricot Lamb Tagine, a vegetarian Kabocha Squash, Prune, and Pine Nut Tagine with Root Vegetables, and served with Creamy Polenta and Arugula Salad.
Gluten and dairy-free

Macrobiotic Basics Series, #2
With Migiwa Kawasaki
Fri., Oct. 24, 6-8pm $35 / $30 Co-op owners
Learn about the health benefits of macrobiotic food, and how to make basic macrobiotic dishes including Millet and Cauliflower, Pressed Salad, Adzuki Squash, and Nishime. Macrobiotics can be used to create extraordinary health, using both traditional wisdom and modern knowledge. Not simply a “diet,” macrobiotic recognizes the profound effects food, environment, activities, and attitude all have on our body-mind-emotions. Migiwa makes BriarPatch deli’s delicious macrobiotic offerings every week.
Vegan, Gluten-Free

Kids’ Class: Spooky Halloween Snacks
With the Switch Witch
Sat., Oct. 25, 2-4pm $35 / $30 Co-op owners
Drop your kids off for an afternoon of healthy, spooky snack-making with Nevada City’s own Switch Witch (Mielle Chénier-Cowan Rose), who can be found trolling the streets on Halloween night trading natural treats for junk food candies. In this class we’ll make Deviled Egg Eyes, Banana Ghosts, Creepy Apple Bites, Carrot Fingers Dip, and a Swamp Water Smoothie. Kids under eight, please bring an adult.
Vegetarian, Gluten-Free

Sushi Tutorial
With Mielle Chénier-Cowan Rose
Tue., Oct. 28, 6-8pm $35 / $30 Co-op owners
Learn to throw a fabulous make-your-own sushi party with recipes from Mielle’s new cookbook, “Veganish: The Omnivore’s Guide to Plant-Based Cooking.” Dishes include Whole-Grain Sushi Rice, Kinpira Vegetables, Miso-Glazed Japanese Eggplant, Savory Roasted Shiitakes, and Shishimi Togarashi (spicy seven-flavor seasoning).
Vegan, Gluten-Free