Cooking Classes

Welcome! Please pre-register and prepay for classes. To pay online, click the green register buttons underneath 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!

California Fish and Veggie Tacos

With Kayla Wexelberg

Come enjoy the abundant flavors of the ever-expanding California taco cuisine. We will learn how to make traditional beans, fish, various types of fun veggie fillings, fresh salsa fresca, homemade tortillas, and top them with lime-cilantro sour cream and queso fresco.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Monday,
April 6, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 5

Cheese-making 101

With Misha Rauchwerger

Learn the basic steps in making cheeses, including chevre, queso fresco, farmers’ cheese (paneer), yogurt cheese, and mascarpone. Don’t be intimidated! Empower yourself by making your own cheese!

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Tuesday,
April 7, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Gluten-free and Dairy-free Baking

With Katy Davis of New Dawn Bakery

We will be learning the ins and outs of gluten- and dairy-free baking using several different applications and techniques, and recipes ranging in sweetness levels. We will make and taste pastry cream to fill fresh fruit tarts, chocolate chunk cookies, and popovers — savory and sweet. We will delve into different textures and flavors of gluten- and dairy-free baking and discuss different flour blends and dairy alternatives.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
April 9, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Thai Curries

With Kayla Wexelberg

We will unveil the mysteries of traditional green, red, and massaman Thai curries. Learn the basic flavor profiles, and leave with a full belly and excitement to go home and create your own curries. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Wednesday,
April 15, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 5

Lacto-Fermented Vegetables: Krauts and Kim Chee

With Misha Rauchwerger and Marie Wolfe

Learn how to make super nutrient-dense, probiotic-rich, colorful, and tasty fermented vegetables. Sauerkraut helped to make trans-Atlantic voyages possible because it’s so high in vitamin C and other necessary nutrients, and could be preserved for long periods. Eaten by the Koreans at every meal, lacto-fermented foods are a great solution to the cooked-versus-raw dilemma. Come learn how these important foods can improve your nutrition and quality of life. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
April 16, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 7

Spring Cleansing

With Kayla Wexelberg

As the tides turn and fresh new shoots rise up from the earth, it’s a perfect time to refresh our bodies in its awakening from the slumbers of winter. We will examine various cleanses and detoxes that the body will actually enjoy during this transition. The class will include recipes such as Cucumber Orange Dill Fizz, Ginger Lemon Wheatgrass Cleanser, Macrobiotic Bowl with Probiotic Kraut and Sprouted Grains, Sprouts and Seaweed, Chaga Reishi Tea with fresh Turmeric, Fruit Bars, as well as a weekly menu of detoxifying foods. Finally, we will all share in a detox meal to jump-start the new season!

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Friday,
April 17, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Thrifty Cooking: Creamy Comfort Soup and Salad

With Suzanne Bardsley

Participate in making an economical soup that is delicious and good for you, using vegetables that we commonly keep on hand. We’ll enjoy the soup with a green salad dressed with Suzanne’s favorite vinaigrette with fresh garlic, and the BriarPatch Bakery’s organic whole wheat baguettes. Vegetarian, vegan option, gluten-free option.

Price: $10.00 (Co-op Owner) $12.00 (General Admission)

Date:
Saturday,
April 18, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 9

Everything Cheese — Cheese Tasting and Cheese Plates

With Barbara Jennesse

We will discuss how to pair cheeses for cheese plates and cheese appetizers, as well as what to pair with your cheeses. Come with your questions on cheese-making and anything cheesy.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Monday,
April 20, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 9

Sauces 101

With Kayla Wexelberg

Learn how to give zest to every meal with a basic understanding of sauce-making. We will explore classic, raw, and vegan sauce recipes that will send you home excited to dress up your next meal! Recipes will include béchamel sauce, both raw vegan and with dairy, and cooked. It will also include more veggie-based sauces and dressings for meat and vegetables. We’ll also learn about dessert sauces to add to cakes, fruit, or any other yummy dessert. Vegetarian with vegan options, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Tuesday,
April 21, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 4

Homemade Sodas: Ginger Beer, Root Beer, and Kombucha

With Kayla Wexelberg

Homemade sodas can have medicinal qualities as well as unique flavors. We will discuss the basic steps involved in creating fermented beverages while making root beer, ginger beer, and kombucha. Gluten-free, dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
April 23, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Macrobiotic Women's Health

With Migiwa Kawasaki

In this class we will learn how to ease menopausal disorders and PMS, and what kind of food and cooking styles help support women's bodies. We will also learn how to cook dishes that particularly foster women’s health: Lentil Miso Soup, Corn and Brown Rice, Pressed Salad, and Noodle-Vegetable Aspic. Vegan and gluten free.
Migiwa makes BriarPatch's delicious Macrobiotic bento offerings.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Friday,
April 24, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

From Our Deli: Greek Spanakopita and Baklava

With Doug Schma

Learn how to cook with Filo Dough as you make Spanakopita and Baklava with Doug. Enjoy the fruits of your labors along with a yummy Greek Salad that you will also make in class.
Vegetarian

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Saturday,
April 25, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 10

Homemade Gnocchi

With Kayla Wexelberg

In this class we will learn the basics of creating traditional Italian gnocchi, and also learn how to infuse them with our own local California flare! The menu highlights will be squash gnocchi, pesto gnocchi, and a gluten-free and vegan option as well. We will also discuss and make a few seasonal sauces to top our freshly-made pasta, and share a lovely meal together in the classic Italian way.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Wednesday,
April 29, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Spring Elixirs

With Kayla Wexelberg

Celebrate this lovely season with spring elixirs! Some of the beverages we will be making are: Ginger Mint Date Tea, Orange Cardamom Vanilla Aphrodisiac, and a Lavender Rose Delight. Enjoy these drinks in class along with some yummy snacks. Gluten-free, dairy-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
April 30, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Japanese Sweets

With Aiko and Yaoko Shimada

Japanese sweets are nutritious and subtle in sweetness, so you can confidently serve them to your children. Kanten jelly is made from agar-agar (seaweed), and when you add nut milk and fruits it becomes a refreshing dessert. Daigaku-imo is deep-fried Japanese sweet potatoes with rice syrup and black sesame seeds. Kushi Dango, skewered mochi dumplings with sweet adzuki beans or sweet brown sugar syrup with tamari and kuzu root, is a real favorite among children! Come learn these unusual, but delicious and healthy Japanese desserts!

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Saturday,
May 2, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 9

3 Mexican Tacos Paired with 3 Fresh Salsas

With Maria Benner

Start the countdown to your Cinco de Mayo celebration or your next Mexican treats. In this class I will take you to my hometown Mexico City with three different and delicious taco recipes that you can prepare any day, any time. We’ll also prepare 3 flavorful salsa recipes to pair with each recipe. These will include some vegan, dairy-free and gluten-free options.
NEW TEACHER! Born and raised in Mexico City surrounded by family and delicious flavors, as a child I learned how to cook from the best cook I've ever known, my grandmother. I also have a pastry and chocolatier diploma and a big passion for food, and own a small bakery catering business back in my home town. I've been part of this community since 2011, and part of the Briar Patch Deli team since 2012.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Monday,
May 4, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Balsamic Vinegar Magic

With Kayla Wexelberg

Come play with the zesty flavors and health benefits of balsamic vinegar! We will learn the value of this tasty ancient vinegar along with a couple others, as well as its many wonderful uses in our daily diet. Our menu will include Balsamic-marinated Mushrooms with a side of Creamy Polenta, topped with Candied Balsamic Red Onions reduced, and a Fruit Tart a la Balsamico for dessert.

Price:

Co-op Owner $30.00

Date:
Wednesday,
May 6, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 8

Eat Your Root Vegetables the Japanese Way!

With Kaori Stuessy

Kaori will teach you how to cook daikon-radish, gobo-burdock, and kabu-turnip the Japanese way. We will make Furofuki Daikon stew with miso sauce. We will stir-fry gobo, Kimpura Gobo pickle turnip, with salted koji. Kaori will inspire you to eat healthy, local and sustainable produce with these recipes that offer more ways to incorporate nutritious root vegetables into your diet.
Kaori owns and operates her own catering business, Hachidori Organic Japanese Home Cooking.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
May 7, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Vitamix Mastery

With Kayla Wexelberg

Come learn about the wide variety of soups, sauces, butters, creams, smoothies, and more that you can easily make with a Vitamix and other powerful, less expensive home blenders. On the menu are: Red Pepper and Herb Cashew Cheeses, Green Spring Soup, Fig-Olive Tapenade, Seasonal Fruit and Veg Smoothie, and Creamy Chocolate Mousse. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Friday,
May 8, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

From Our Deli: 3 Spring Salads

With Doug Schma

Join us as Chef Doug shares the recipes and techniques for making three favorite salads from our deli: Chinese Chicken Salad, Aztec Quinoa Salad, and our Roasted Sweet Potato Salad.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Saturday,
May 9, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 6

Korean Bibembap

With Kayla Wexelberg

In this class we will discuss the many flavors and health benefits of Korean cuisine as we make a Korean classic meal that includes sides of kimchee, pickled daikon and carrots, sesame broccoli and fresh sprouts served atop a bowl of mixed grains, egg and tempeh, or marinated meat of your choice!

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Tuesday,
May 12, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Burgers, Cakes, and Croquettes: Vegan and Gluten-free Entrees

With Kayla Wexelberg

In this class we will explore the vast world of delicious, flavorful gluten-free and vegan entrees. Some of the dishes featured in this class will be gluten-free Veggie Garden Burgers, Polenta Cakes with a green cashew cream sauce, and Sweet Potato Navy Bean Croquettes with a sweet basil chutney.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Wednesday,
May 13, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Quench!

With Anna Werderitsch

Prepare yourself for summer, the season of the heart and the fire element. Learn how to make fantastically fizzy probiotic sodas that keep the flames of the heart enlivened. We will taste probiotic sodas and gellos made with native plants, seasonal fruits, and medicinal herbs. You will go home with a ginger bug and recipes to get you started and keep your thirst quenched all summer long.
Gluten-free and mostly vegan.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Friday,
May 15, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Thrifty Cooking: Cuban Black Beans and Lime Rice with Cuban Salad

With Suzanne Bardsley

This is a delicious, exotic yet surprisingly economical meal. We will prepare it all together and enjoy it as we listen to lively Cuban music.
Vegan, gluten-free, dairy-free option.

Price: $10.00 (Co-op Owner) $12.00 (General Admission)

Date:
Saturday,
May 16, 2015

Start Time: 10:30 am
End Time: 12:30 pm

Available Spaces: 9

Mozzarella 2 Ways

With Barbara Jenesse

We will make a quick 30-minute Mozzarella, and a more traditional Mozzarella will be finished in class. Class participants will get to do a hands-on stretch of Mozzarella. We’ll learn the quick 30-minute method in a class that includes a recipe and complete instruction. The more traditional Mozzarella will already have been started prior to the class. After reviewing all the steps that have been taken, the cheese will be finished in class. Together, these 2 products will give you a well-rounded view of how Mozzarella is made. We will also touch on the history of Mozzarella, some of its many uses, and a quick demo of how Barrata is made from Mozzarella.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Monday,
May 18, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 6

Soap Making 101: Vegetable-base Soaps

With Misha and Marie

Learn the basics of soap making using natural vegetable oils, essential oils, and other ingredients. We will be making two kinds of soap: a traditional lye-based vegetable bar soap, and one using glycerin. Get inspired to create soaps that are both therapeutic and artistic!

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
May 21, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Body and Skin Care

With Marie Wolfe

Learn to make luscious and delicious organic skin cream. Nurture your body with easy homemade non-toxic herbal wild-harvested herb salve, body oil, lotion and tooth powder. Save money by making your own and scenting your products with essential oils and medicinal plants. I have been studying herbal medicine and aromatherapy for the past four years. I make my own products and am now starting my own herbal botanical body care business.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Thursday,
May 28, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10

Macrobiotic Fresh Spring Rolls

With Migiwa Kawasaki

In this class, we will learn what kind of food, cooking, and lifestyle will keep you young and healthy.
We will make two kinds of Fresh Spring Rolls with sauces, Thai carrot salad, and a Coconut and Azuki Bean Tapioca dessert.
Migiwa has been a Macrobiotic chef at BriarPatch since 2007. Vegan, gluten-free.

Price: $30.00 (Co-op Owner) $35.00 (General Admission)

Date:
Friday,
May 29, 2015

Start Time: 6:00 pm
End Time: 8:00 pm

Available Spaces: 10