Photo by John Schwartz

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!

Special Offer for October and November Classes

Since we began offering cooking classes about six years ago, we’ve always offered them at cost – no profit to the Co-op – and never raised prices. We’d like to explore offering classes to a wider variety of community members, but without a profit margin there’s little room for discounts.

The solution? We’re introducing summer tiered class pricing with two new categories: Benefactor Level and Kitchen Kindness Level. This will allow us to offer cooking classes at a discount for those who might not otherwise be able to attend.  We encourage you to pay at the highest level you feel comfortable affording!

**NEW** $45 – Benefactor Level: At this level you’ll help cover the cost for folks not otherwise able to attend classes.
$35- Non-Owner “Real Cost” Level: This price covers the actual cost of our offering a cooking class.
$30- Owner “Real Cost” Level: This level reflects our actual cost of offering cooking classes, with a discount reflecting the support of owner payments to offset the real cost.
**NEW** $20 – Kitchen Kindness Level: At this level, folks can attend classes at a rate below the Owner “Real Cost” Level; supported by generous contributions of those in our co-op community who sign up at the Benefactor Level.


  • Vitamix Vitality ~ Fall Edition
    November 26, 2017
    12:00 pm - 2:00 pm
  • There are 7 spaces left for Vitamix Vitality ~ Fall Edition

with Shoshi London

If you feel like you’re not using your blender to its full potential, or if you’re totally intimidated by blenders and want to overcome your fear, this class is for you!  Blenders are an amazing kitchen tool to create quick, healthy, tasty, and easy deliciousness to nourish your body and soul.  Are you are feeling a bit weighed down after a Fall feast?  Come learn new techniques to create lighter meals in the forms of nourishing soups, hydrating beverages, and healthy sauces and salad dressings.  We’ll use some Fall-time veggies to make a nourishing Pumpkin Soup, hydrate with a cleansing and refreshing Green Juice, and learn how to make two different delicious sauces that can be used to spice up veggie dishes or be spread on toast.  Vegan, Gluten-Free


  • Mole, Mole, Mole!
    November 28, 2017
    6:00 pm - 8:00 pm
  • Mole, Mole, Mole! is sold out

with Kayla Wexelberg

By popular demand, another class added Thursday, November 30th! Scroll ahead to the listing to sign up. Come celebrate the holiday season with some fun new Mexican Mole sauces to spread across a few new delicious Mexican dishes!  Kayla will share the rich flavorful history of Moles as well as help you learn the basics of Mole making.  We’ll make a rich, creamy Tomato-Based Mole, a Dark Chocolate Chili Mole and a zesty Green Mole with a kick to tantalize your taste buds.  We will make Kayla’s mothers favorite Enchilada recipe along with some slow cooked meat and vegetables!  **Gluten Free and Dairy Free option**


  • NOLA Cuisine…Beyond Mardi Gras
    November 29, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for NOLA Cuisine…Beyond Mardi Gras

with Kayla Wexelberg

Come celebrate the rich cultural flavors of New Orleans cuisine! Kayla Wexelberg will take you through the food history of such a diverse food culture and teach you some Louisiana classics for the cool fall weather. Recipes include homemade Beignets, Crawfish or Shrimp Etouffée (a Cajun spiced stew), and Chargrilled Oysters!

Gluten-Free, Vegan Options


  • Mole, Mole, Mole!
    November 30, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for Mole, Mole, Mole!

with Kayla Wexelberg

Class added by popular demand! Come celebrate the holiday season with some fun new Mexican Mole sauces to spread across a few new delicious Mexican dishes! Kayla will share the rich flavorful history of Moles as well as help you learn the basics of Mole making. We’ll make a rich, creamy Tomato-Based Mole, a Dark Chocolate Chili Mole and a zesty Green Mole with a kick to tantalize your taste buds. We will make Kayla’s mothers favorite Enchilada recipe along with some slow cooked meat and vegetables! **Gluten Free and Dairy Free option**


  • Ahi Tuna Steaks – Deliciously De-mystified
    December 3, 2017
    12:00 pm - 2:00 pm
  • There are 10 spaces left for Ahi Tuna Steaks – Deliciously De-mystified

with Hiroko Greenberg

ahi tunaCooking ahi tuna steaks can be tricky, but once you know the basics, they’re quite easy to prepare at home.  In this class, we’ll learn how to marinate, sear, and pan-fry them to perfection.  Then, we’ll enjoy them with a flavor-packed garlic and ginger sauce and a salad or steamed greens.  Elegant, protein-filled simplicity!  **Gluten-Free**


  • Two Ausgezeichnet (Excellent) Austrian Desserts
    December 4, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for Two Ausgezeichnet (Excellent) Austrian Desserts

with Richard Drace

When it comes to desserts, can anyone match the Austrians? This holiday season, bring two traditional favorites to your dessert table.  Learn to make an Apfelstrudel the traditional way – with “ausgezogener” (pulled-out dough), and a Linzertorte, redolent of almonds and raspberry.  Create your own delightful, sensory symphony for all to enjoy!

Vegetarian


  • Vegetarian Dishes from South America
    December 7, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Vegetarian Dishes from South America

with Joseph Guida

When we think of South American cuisine we naturally think of beef, but if you seek it out there is a vegetarian movement slowly gaining strength.  Join us tonight as we explore the delicious plant-based dishes and flavors of the Southern Hemisphere!  We start with Crispy Baked Yucca Fries from Cuba, Spaghetti with Fried Eggs from Chile, Baked Avocado with a Black Bean Salsa from Colombia and a Pozole de Frijol (Bean, Hominy and Chili Soup) from Argentina. Que viva Sur America!  **Vegetarian, Gluten-Free**


  • The Roman Saturnalia – A Winter Solstice Feast
    December 9, 2017
    10:30 am - 12:30 pm
  • There are 10 spaces left for The Roman Saturnalia – A Winter Solstice Feast

with Louise Jones

Cooking of the ancients has a small but dedicated following.  Many who live in our area like to celebrate the Winter Solstice.  In this class, we’ll cook recipes from the first cookbook known to exist, and embody the pre-Christmas holiday for the Winter Solstice.  The menu includes Olive Caviar with Crostini, Vegan Pastitsio, Puree of Chestnuts, Caesar Salad with Horseradish Dressing, Honey Fried Stuffed Dates and non-alcoholic Rose Wine. **Vegetarian, Dairy-Free, almost Vegan (honey will be used)**


  • The “Right Stuff” - Stuffed Avocados and Potatoes
    December 11, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for The “Right Stuff” - Stuffed Avocados and Potatoes

with Shauna Schultz

avoAvocados and potatoes are perfect vehicle to stuff full of goodness!  It’s time to get creative and explore different combinations that make for a delicious and nutritious meal or party-pleasing appetizers.  We will prepare Stuffed Sweet Potatoes with Black Beans, Kale and Cilantro Pesto, Twice-Baked Potatoes with White Beans and Spinach and Stuffed Avocados with Greek Chickpea and Couscous Salad.  You will also leave with a bonus recipe for Potato Skins with Nacho ‘Cheese’ Sauce and we will discuss tasty variations along the way.  **Vegan**


  • Ayurvedic Cooking – Food as Medicine: Part One
    December 12, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Ayurvedic Cooking – Food as Medicine: Part One

with Kathi Kimmel

“Let food be thy medicine, and medicine be thy food.”  Many healing traditions recognize the importance of nutritional influences on our well-being, and tonight we’ll explore the Ayurvedic perspective. We’ll prepare and enjoy Mung Dal Kitchari (Vata Reducing), and then toast our health with a delicious Virgin Hot Toddy.  This is the first in a series from Kathi.

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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 Policies:

If you cannot attend a class you’ve signed up for:  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!

If we need to cancel a class:  If we do not have at least one person signed up for a class by noon of the day prior to the class, we will cancel the class.  This is so we can give the teachers advance notice.  You can currently sign up for a class up to one hour prior to the start of the class; this only applies for classes that have at least one person signed up as of our cancellation cut-off.  We encourage you to sign up as soon as you decide to take a class.

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:

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 – Oct. and Nov. classes