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.


  • April 24, 2017
    6:00 pm - 8:00 pm
  • this event is sold out

With Rick Silberman

Back by popular demand…this class has sold out numerous times so book early!

In this 90-minute class you will learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We will cover all phases of the baking process, including how to maintain your starter, measure using a gram scale, blend, rest, bulk rise, stretch and fold, tension pull, divide into Banetons, and bake in a Dutch oven. At the end of the class we will sample a warm loaf that we have just pulled from the oven. You will go home with enough starter to bake your own sourdough bread at home the very next day. Vegetarian.
Rick Silberman is the former Chief Administrator of the California College of Ayurveda. He is a self-taught baker who has been teaching baking classes in Grass Valley for the past year. He takes inspiration from Chad Robertson (Tartine Bread) and Ken Forkish (Flour, Water, Salt, Yeast), and has designed his class to incorporate useful techniques from these and other methods.


  • April 25, 2017
    6:00 pm - 8:00 pm
  • There are 6 spaces left for this event

With Kayla Wexelberg

Bali is a land of wondrous flavors and sensations. Come explore the Balinese palate with Kayla as she guides you through the country’s culture, practices, and most importantly, its flavors. We will be focusing on warung foods, the traditional Balinese foods commonly found in restaurants. These include Tempeh Manis, a Balinese tempeh with kefir lime leaves and a sweet and spicy sauce; and Sayur Urab, a traditional coconut veggie stir fry with Bumbu Bali sauce and steamed rice. For dessert we’ll prepare Es Pokat Avocado, a sweet avocado drink that’s enjoyed as a treat. Gluten-free and vegan.


  • April 26, 2017
    6:00 pm - 8:00 pm
  • There are 4 spaces left for this event

With Kayla Wexelberg

Demystify cooking with mushrooms! We will be discussing the various health benefits to eating mushrooms while exploring some fun and easy recipes to make at home. Recipes include a creamy cremini vegan mushroom béchamel sauce, stuffed and marinated rosemary Portobello mushrooms, ghee garlic parsley oyster mushrooms, a sesame shitake vinaigrette, and chaga reishi chocolate. Gluten-free and vegan..


  • April 27, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With John of Heartical Foods

Have you been missing fresh Tabouli since you decided to go glutenfree? Or perhaps you’re just open to trying something new and delicious. Tabouli is a refreshing, nutritious dish made with minced parsley, tomato, lemon, spices, and traditionally, wheat bulgur. It can be made so it’s light on the grain, similar to Pico de Gallo, or on the heavy side like a pilaf. Thankfully, for those avoiding wheat this recipe readily lends itself to the crunchy, nutty texture of toasted quinoa and amaranth (highly nutritious staples of the indigenous Americas). Ever wonder if homemade hummus is better than the stuff you buy in a tub? Come learn just how easy it is to make your very own from scratch! We will also make a “traditional” hummus and learn ways to use fresh herbs, raw oils, and spices to get creative. Gluten-free, cane sugarfree,
and vegan.


  • April 29, 2017
    10:30 am - 12:30 pm
  • There are 7 spaces left for this event

with Mayumi Tavalero

We will discuss all the basics, such as what kind of pan to use, when to add meat, how to cut vegetables, and what temperature is ideal. You will also learn how to incorporate marinades, seasonings, and sauces. Applying these sound principles we will make a wonderful Chinese Five-Spice Broccoli Beef, Kung Pao Chicken, and a Spring Vegetable. Stir-fry. Gluten-free and dairy-free.


  • April 30, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for this event

with NEW TEACHER, Hiroko Greenberg

Learn the fun and creative ways to make Nigiri sushi (stacked onto rice, different than the sushi “roll” style). This class will help people to create their own versions of Nigiri sushi by learning about a variety of combinations and artistic approaches to sushi preparation. People will have a chance to get creative, using color, texture, and flavor combinations. This class will be vegetarian focused, but may include some fish elements. Nigiri sushi is the perfect kind of celebration food, for special occasions and honoring guests and visitors.

Hiroko Greenberg was certified as a chef in Japan in 2005. She specializes in the Ancient Art of Shojin Riori, a 1,200 year-old traditional Zen cuisine that features simple vegetarian and vegan dishes prepared in a focused, concentrated way. It’s an approach that infuses the food with intention and meditative energy, while drawing
out the flavors inherent in its elements, often taking several days or a week to prepare a single meal. Hiroko has been offering Shojin dinner presentations once a season since 2015. She also teaches the art of Japanese cuisine locally and does exclusive, private catering as well.


  • May 2, 2017
    6:00 pm - 8:00 pm
  • There are 6 spaces left for this event

With Kayla Wexelberg

In this class we will make our own handmade tortillas (both glutenfree and with gluten)! We will also explore the vast range of flavors one can play with when making tacos. We will make Chimichurri Tacos with grilled carnitas (pork) and grilled vegetables for the vegetarians, as well as Fresh Fish Tacos with mango salsa and a lime slaw (tempeh for the vegetarians). We’ll finish with Eggplant Sweet Potato Tacos with cashew sour cream and a zesty kale/cilantro chutney. This class will open your mind to the great variety of combinations that can really exalt a simple taco. Gluten-free options, vegetarian options, and vegan options.


  • May 4, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Kayla Wexelberg

We will uncover the mystery behind making delicious and nutritious dosas! Made traditionally as a fermented mixture of grains and legumes, these dosas will spice up your gluten-free, vegan, and all-you-can-eat diets with exciting new recipes both savory and sweet. I will be guiding you through the dosa-making process as well as introducing some fun ways to eat them, such as with homemade tamarind date chutney, mint coriander chutney, and sauces, including a coconut cardamom banana date nut sauce. A healthy alternative to your kid’s favorite pancakes.


  • May 5, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for this event

With Kayla Wexelberg

Come learn about a very traditional Mexican celebratory dish! Tamales are made throughout Mexico for large community celebrations such as Christmas, Easter, and other important holidays. Kayla will talk about the history and origin of the tamale as we make our very own from scratch. Fillings will include a smoked chili verde, a corn and queso fresco, a cilantro salsa with a California sweet potato kale mushroom. We will also be making a seasonal fruit compote for a dessert tamale, and finish with a tamale feast and celebration, of course! Gluten-free, vegetarian,CELEBRATION  and vegan options.


  • May 6, 2017
    10:30 am - 12:30 pm
  • There are 8 spaces left for this event

With Hiroko Greenberg

Learn how to make Korean Kimchi, a traditional fermented side dish made with a variety of vegetables and spices. Warning: it is very flavorful! Please bring a quart jar with a lid to take your homemade kimchi with you. You will also be making a few dishes using kimchi, such as stir fried rice with kimchi, and kimchi avocado salad (which takes just five minutes to prepare and is simply delicious!). Gluten-free and 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:

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