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.


  • February 28, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for this event

With Shoshi London

Warm up your kitchen and your belly with some simple, delicious roasting recipes. Together we will make savory roasted “sweets and beets,” a warming winter delight with sweet potatoes, ginger, and walnuts that is easy to prepare and full of colorful nutrition. We will also make a roasted fennel and trumpet mushroom salad, and while the oven is hot, we’ll throw in some healthy and delicious gluten-free cookies to boot. Vegetarian and gluten-free.
Shoshi London has been cooking for many years. She started as a farm-to-table chef in Colorado and Israel, then worked as a raw vegan chef in Colorado. Her love of food and her recipes are inspired by local and wild foods, the concept of food as medicine, and the artistic side of kitchen creativity. She loves teaching people tasty and enjoyable ways to feel healthy, and enjoys continually learning new things about food, health, and life. She is excited to share some of her favorite recipes with you!


  • March 2, 2017
    6:00 pm - 8:00 pm
  • There are 3 spaces left for this event

With Louise Jones

In this class we will ferment Injera, a bubbly bread made of teff and barley. Complementing it will be Berbere-laced dishes Mesir Wat and Tibbs, Basan Za’atar Crackers with Fava Hummus, Sorrel, and Teff Brownies. Vegan and wheat-free.
As a new teacher with the Co-op Cooking School, Louise Jones has been cooking for many years. She graduated from Le Cordon Bleu in 1978 as a student of French Chef Madliene Kamman. In 2014 she graduated from the Living Light Institute as a student of Raw Food Chef Cherie Soria. Interestingly, those two wonderful cuisines are based on opposite principles. In between these certifications she also studied several other cuisines and styles on her own.


  • March 4, 2017
    10:30 am - 12:30 pm
  • There are 4 spaces left for this event

With Mayumi Tavalero

This class will begin with a brief introduction to the GAPS (Gut and Psychology Syndrome) nutritional protocol, and then move on to nutrient-dense recipes that contribute to overall good health.  Some basics of the GAPS meal plan include bone broth, sauerkraut, and ghee, which we will make in class and then use in recipes including Egg Drop Soup and Vegetable Fritters. Gluten-free.


  • March 7, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Shauna Shultz, RD

It’s time to warm up your kitchen and nourish your appetite with hearty, healthy meals. Stuffing vegetables breaks up the monotony and satisfies our need for a warm comforting meal – these veggie dishes are not for the birds! We will prepare and sample Stuffed Poblano Peppers with Chipotle Tomato Sauce, and Polenta Stuffed Portobello Mushrooms with Roasted Red Pepper Sauce. A Caesar Salad will accompany both dishes. Vegan with gluten-free options.


  • March 14, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for this event

With Deanna Figueira

At the center of African/Brazilian culture in Brazil, Bahian cuisine combines the flavors of both regions with delicious results. In class we will make the regional dish of Bahia, Moqueca de Camarão com Banana (a coconut milk shrimp stew with plantain), Pão de Queijo (cheese bread balls), Bolo de Fubá (corn cake), and Farofa. Gluten-free.
A new teacher for BriarPatch, Deanna has been the owner of a B&B in Bahia for the past 11 years. She has studied with chefs local to the area and loves to weave regional foods into the meals she prepares for her guests.


  • March 16, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Joseph Guida

We continue our foray into the staples of winter vegetarianism with beans, squashes, root vegetables and dark green leafy vegetables. In this class we make Stuffed Peppers with black beans, chard, and ricotta cheese. Our second course will include a dish of sweet potato, dino kale, black-eyed peas, and gypsy peppers. And for our final dish, we’ll make Brown Rice Spaghetti with red onion, green chard, and red beans. All dishes will have one secret ingredient that surprises.


  • March 18, 2017 - March 25, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for this event

With Mayumi Tavalero

Learn to create a beautiful spread worthy of an Easter or Mother’s Day celebration. Our buffet will include Honey Fresh Fruit Cocktail, Lemon-Ginger Scones with Raw Sugar Glaze, Poached Salmon with Dill Mayo, and Blanched Asparagus with Shallot Vinaigrette.


  • March 20, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for this event

With Shoshi London

If you feel like you’re not using your blender to its full potential, or if you are totally intimidated by blenders and want to overcome your fear… or if you just want some new quick, healthy, and delicious recipe ideas, this class is for you! We will make delicious and nutritious concoctions in the blender, including fresh and cleansing green juice, two types of easy cashew sauces, and a “superfood” hot chocolate. We will also talk about savory and seasonal things you can easily whip up, such as salad dressings, soups, and sauces. Vegan, gluten-free.


  • March 21, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for this event

With Hassan Ebrahimi-Nuyken

Hassan will prepare uniquely Persian Dishes to celebrate Nowruz, the Persian New Year, which falls on the day of this class! Together we’ll prepare a traditional Persian Meal consisting of Chicken in Walnut and Pomegranate Sauce (aka Koresthte Fesenjan); Lamb Stew with Eggplant, Red Lentil, Tomato and Saffron; Persian-Style Basmati Rice; and Persian appetizers.
Hassan was born in Iran and lived there until he moved to the United States as a young boy. He likes to cook and share the holiday foods of his native land, which he learned from his grandmother. Hassan works in the Bulk Foods Department here at BriarPatch.


  • March 22, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Maria Unger

In this class you will learn to make three different grain-free paleo pizza crusts topped with delicious, local and seasonal goodies as well as three different sauces, including pesto, tomato and creamy mushroom. Gluten-free.
Maria is a Nutritional Therapy Practitioner as a member of The Nutritional Therapy Association in Olympia, Washington. A mother of three, she is a wife, farmer, and Nevada City native who live on their farm in Rough and Ready. Her mission? To empower us to heal ourselves with real, unprocessed, organic food.

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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