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 Hilary at classes@briarpatch.coop or (530) 272-5333 ext. 134.

We hope to see you at a class soon!

Cooking Class Summer Promo


  • July 29, 2016
    6:00 pm - 8:00 pm

With Chef Kim Allen-Jones

Who wants to turn on the oven when it’s hot outside – even for pizza? That’s why grilling pizza is perfect for summertime. We’ll make our own pizza dough and red sauce. Then we’ll each make our own pizza with a wide variety of toppings, including fresh mozzarella, fresh herbs, home-made Italian sausage, prosciutto, fresh veggies, and greens. Kim will teach you a number of different ways to do this successfully.


  • August 2, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

In a culture of raw, vegan, superfood, plant enthusiasts and tree huggers, eating meat can still have a place! We’ll explore the reasons for the recent popularity of the Paleo and Primal diets and discuss the health benefits of eating super-consciously-sourced meat and animal products. We’ll also touch upon the subject of auto-immune deficiency and the role of eating meat as a grounding tool during this time of evolutionary transformation and paradigm shift.


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

With Kayla Wexelberg

Explore the many benefits of kale. This wild plant is here to stay! Let it teach us the ways of sustainability and local, seasonal eating. Learn expert techniques for massaging and dressing your kale as well as health benefits that will blow your mind – salad, chips, baked, and traditional Old World ways of preparing kale will also be discussed. We’ll be making delicious Herb, Spinach, and Kale Balls with dip; Coconut Lime Grilled Kale; and Kielbasa Kale Stew. Gluten-free.


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

With Kayla Wexelberg

In this class we will return to the medicinal and flavorful qualities of home-made sodas. We will discuss the basic steps involved in creating fermented beverages, and we’ll make ginger beer, root beer, kombucha, and Jun. Gluten-free, dairy-free.


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

With Genevieve Mack

Learn to make your own organic “add hot water and serve” gourmet meals for backpacking and travel — exactly the way you want them. Perfect for when you’re on the go, whether deep in the mountains, or just traveling and not wanting to stop for “fast food.” The recipes we’ll make in class include a celebration brunch breakfast, Thai Tofu Pasta, Bruschetta and White Bean Dip, as well as a number of unique beverages. Abundant travel kitchen tips as well as backpacking meal planning will be discussed. Vegetarian and gluten-free options.

New teacher! Genevieve Mack has worked in kitchens for over 25 years and is the owner of the local food business, Nourish. She’s an avid gleaner and was happy to win the first place ribbon for her Boysenberry Jam at our local Nevada County Fair.


  • August 9, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Let’s explore fun and exciting ways to utilize nature’s wide array of colors and textures in your very own custom salads. By shredding roots and thinly slicing fruit, plucking edible flowers, and sprinkling seeds, we can arrange whatever patterns we wish to spread on the dinner table, while increasing the variety and nutrition of our salads by going beyond lettuce. We will make a salad so beautiful. it will be hard to eat! We will prepare and enjoy eating Mandala Spiral Salads and Shitake Miso Ginger Dressing. Vegan, gluten-free, dairy-free.


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

With John of Heartical Food

Ever wonder how that hemp milk made its way into that tetra-pack box and into your morning cereal or coffee? Come learn just how easy it is to make your very own fresh, creamy, non-dairy milks using just about any bulk seeds or nuts, including almonds, hazelnuts, cashews, hemp, flax seeds, and more! Once you’ve had some freshly made toasted hazelnut milk, you might never go back! In this course we will learn how to make the most delicious “milks” using just a blender and a sprouting/milk bag. You can even utilize the leftover fiber to make great cookies and crackers. In class we’ll be making Hazelnut Milk, Hemp Milk, Flax Milk, Cashew Milk, and Raw Cacao Chocolate Milk. Vegan, gluten-free.


  • August 11, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Come see just how easy it is to make your 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, and without the need for salt. This wonderfully delicious and nutritious treat is great for those hot summer days. A perfect companion on a visit to the Yuba, this frozen friend will quickly draw a crowd. As for flavors, the possibilities are endless! We will be making a Lemon Ginger Mesquite Coconut Ice Cream, Cinnamon Spice Coconut Ice Cream, and a surprise flavor too. Toppings will also be available of course. Come enjoy this delicious summer treat. Vegan, gluten-free.


  • August 16, 2016
    6:00 pm - 8:00 pm

With Genevieve Mack

Do you want to preserve the fruits and vegetables from your abundant summer garden to enjoy during the winter months? We will learn about the safe canning of high-acid fruits and low-acid vegetables using the water bath method. In addition to demonstrating a fruit preserve and pickling vegetables, we will also discuss other options like canned pie fillings and homemade apple cider vinegar.


  • August 18, 2016
    6:00 pm - 8:00 pm

 With Chef Kim Allen-Jones

Someone took the silent G from the word gnocchi and put it at the beginning of the Italian word nudi, which means ‘nude.’ The result is a kind of deconstructed ravioli, with no actual pasta involved. These pillowy, creamy dumplings are made with ricotta instead of wheat or potato and are delicious and easy to make. We will be making two different types of gnudi, both with different techniques: Gnudi in a silky Green Sauce and Sweet Potato in a Butter Herb Sauce.

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.)

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