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. Please sign up 48 hours in advance of the class you would like to take, so we know how many to shop for. Thank you!


  • June 24, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for this event

With Mayumi Tavalero

Summer is a time to celebrate the bounty of available vegetables, and what better way than with these hearty and delicious salads! In class we will make a Tuna Salad with Hard-boiled Eggs and a Shallot Anchovy Dressing, Thai Shrimp Salad with Glass Noodles, and a Cucumber-Ribbon and Radish Salad with Microgreens and Cilantro-Lime Dressing. Gluten-free and dairy-free.


  • June 27, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for this event

With John of Heartical Foods

There is a time and place to turn on the oven and bake a pie.  Summer is the time for an ice cold raw pie!  Raw pies are refreshing and delicious, and are easy to make once you learn a few tricks. By using raw berries, banana, cacao, cashews, nut butters, coconut oil, and more we can fill our pies with sweet healthy goodness.  Nuts, seeds, and raw GF Flours can be combined with sticky ingredients such as coconut nectar and pressed into form.  As these amazing pies are chilled, the filling will set and allow the pie to stand firm on the table long enough for you to gather around and share!  It’s magic!  Served with fresh Cashew/Hemp Milk.

Dishes:

-Raw Cacao Raspberry “Brownies”

-Giant Peanut Butter Cup Pie

-Strawberry Lemonade Pie

-Served with Fresh Cashew/Hemp Milk


  • June 28, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for this event

With Deanna Figueira

The food of Bahia is rich with cultural significance and flavors of Africa.

We will make Xinxim de Galinha (shredded chicken, ground cashews, peanuts and dried shrimp, with ginger and coconut milk), the “everybody loves it” Pão de Queijo (cheesy bread balls), Couscous de Tapioca (tapioca like you’ve never had it before, soaked in milk and coconut milk with fresh shaved coconut), and the classic Brazilian sweet, Brigadeiro.


  • June 29, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Shoshi London

In the heat of the summer, it can be wonderful to have some easy go-to recipes that don’t require any cooking! In this class, we will explore alternative ways for food preparation besides cooking. We will prepare a raw gazpacho soup featuring seasonal local ingredients, some easy and nourishing sauce and salad dressing recipes that will add healthy fat and protein to your raw veggie dishes, and a yummy hearty sprouted salad. This class will be raw, vegan, and gluten free.


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

With John of Heartical Foods

Come see just how easy it is to make you very own vegan Coconut Cream Ice Cream at home in less than 30 minutes!   Using an affordable, pre-frozen canister, you can make great Vegan Ice Cream, quickly without the need for salt.  This wonderfully delicious and nutritious treat is great for those hot summer days!  A perfect companion to bring on a visit to the Yuba, this frozen friend will quickly gather a crowd!  As for flavors, the possibilities are endless!  We will be making a Lemon Ginger Mesquite, Cinnamon Spice, and a Surprise Flavor too!  Toppings will also be available of course!  Come enjoy this delicious summer treat!

Dishes to be prepared:

Lemon Ginger Mesquite, Coconut Cream Ice Cream

Cinnamon Spice, Coconut Cream Ice Cream

Vegan


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

With Mayumi Tavalero

Come explore the unique flavors and ingredients that make up Thai cuisine, including coconut milk, fish sauce, and tamarind paste.  Our menu will include:

-Spring Rolls with Sweet & Spicy Sauce

-Thai Coconut Milk and Red Curry Chicken with Jasmine Rice

-Shrimp Pad Thai

-Thai Cucumber, Carrot, Red Onion and Basil Salad with Peanuts

Gluten Free and Dairy Free


  • July 12, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With Joseph Guida

Extraordinary gluten-free and vegetarian summer salads with special, “crush it” ingredients. Start with Ricotta Cheese with Cucumber, Parsley, plus the crushed ingredients that make this salad a stand-out. Next is a Raw Salad with Red Cabbage, Tomato, Leeks, Beans, Cilantro, Feta Cheese, plus those exciting crushed ingredients! We follow with a Red Beet and Walnut Salad with those “crush its” designed to EXTRAORDINIZE your salads. At the end of the class, Joseph will demonstrate the Hijiki Salad smothered in his T’ai Chi Master’s sauce (and he’ll share the recipe!) Vegetarian and Gluten Free


  • July 13, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for this event

With Shoshi London

If you feel like you are not using your Vitamix to its full potential, or if you don’t have a Vitamix but want some new ideas for how to use your blender, or if you feel totally intimidated by blenders and want to overcome your fear, this class is for you! We will make delicious and nutritious concoctions in the blender including fresh “Green Juice,” two types of easy cashew sauces, a Wild Greens Pesto, and an Iced Vegan Blender Chai with homemade almond milk. We will also talk about some other savory and seasonal things you can easily whip up in the blender such as salad dressings, soups, and sauces. Vegan, gluten-free.


  • July 17, 2017
    6:00 pm - 8:00 pm
  • this event is sold out

With Mayumi Tavalero

Come explore the unique flavors and ingredients that make up Thai cuisine, including coconut milk, fish sauce, and tamarind paste.  Our menu will include:

-Spring Rolls with Sweet & Spicy Sauce

-Thai Coconut Milk and Red Curry Chicken with Jasmine Rice

-Shrimp Pad Thai

-Thai Cucumber, Carrot, Red Onion and Basil Salad with Peanuts

Gluten Free and Dairy Free


  • July 19, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With John of Heartical Foods

Ever wonder what makes a Nori roll become Sushi?  Let’s push the boundaries! …But also let us build bridges to time honored flavor combinations and ancient traditions.  In this class, we will tenderly fan our sushi rice after it has begun to cool as we sprinkle it in savory rice vinegar.  We will carefully rinse our sharp knife in between all our slices.  But we will also add any interesting ingredient we can imagine, so long as the combination is tasty!  Why be limited?  We can assemble a huge platter of diverse ingredients carefully grated, chopped, or fried to crispy perfection, all ready to be rolled up in the combination of your choice.  Mushrooms, seaweed, hemp and sesame seeds, caramelized onions, roasted garlic, sweet potato fries, heart of palm, sweet and sour tempeh…   Savory, salty, sweet, bitter, crunchy, chewy, the possibilities are endless.  We will even make a special desert roll using Thai Sticky Rice, Coconut Sugar and your choice of shredded coconut, plump soaked raisins, mango slices, dates, etc.  These Sushi Rolls can be prepared in advance or assembled all together to each person’s unique specifications. Perfect for parties!  It’s just how we roll…

Dishes:

-Expansive Sushi Smorgas Board

-Fixins for dipping:  GF Tamari, Wasabi, Pickled Ginger

Vegan

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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