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.

  • March 28, 2017
    6:00 pm - 8:00 pm
  • this event is sold out

With Rick Silberman

This class has sold out but we just added another class on April 24th 6pm – 8pm.

In this 90-minute class you will learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We will cover all phases of the baking process, including how to maintain your starter, measure using a gram scale, blend, rest, bulk rise, stretch and fold, tension pull, divide into Banetons, and bake in a Dutch oven. At the end of the class we will sample a warm loaf that we have just pulled from the oven. You will go home with enough starter to bake your own sourdough bread at home the very next day. Vegetarian.
Rick Silberman is the former Chief Administrator of the California College of Ayurveda. He is a self-taught baker who has been teaching baking classes in Grass Valley for the past year. He takes inspiration from Chad Robertson (Tartine Bread) and Ken Forkish (Flour, Water, Salt, Yeast), and has designed his class to incorporate useful techniques from these and other methods.

  • March 30, 2017
    6:00 pm - 8:00 pm
  • this event is sold out

With Mayumi Tavalero

If you’ve made a commitment to go grain-free and/or Paleo, figuring out how to bake your favorite treats can be a challenge.  In this class you will learn the secrets to working with various flours, how they affect your baking, and how you can incorporate them into your own recipes. We’ll learn this as we make Blueberry-Lemon Streusel Muffins, Carrot Cake Cupcakes with Cream Cheese Frosting, Double Chocolate Chip Cookies, and Raspberry-Coconut Scones. Vegetarian-friendly, gluten-free, and Paleo-friendly.

  • April 4, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for this event

With Deanna Figueira

We all love buttery flakey filo dough, but working with it can be intimidating and time consuming. Let’s get over this (!) as we enjoy layering together and make Spanakopita, Baklava, and a tasty Greek salad to round out our meal.

  • April 5, 2017
    6:00 pm - 8:00 pm
  • There are 7 spaces left for this event

With Shoshi London

Passover is a Jewish holiday that celebrates freedom, and does so with many wonderful customs and food traditions. In this class we will prepare gluten-free Matzo Ball Soup, Charoset (a sweet mixture of fruit, nuts, and wine), Egg Lokshen (a gluten-free egg noodle that’s delicious in chicken soup), and a delicious dessert that’s kosher for Passover. We will also discuss the meanings and stories that go with each food, as well as the symbolic food items often found on the ritual Seder Plate. You will also receive a recipe for gluten-free matzo to take home with you.

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

With Joseph Guida

Join us as we explore three recipes featuring beans and vegetables. We’ll start with a dish of cabbage, fava beans, leeks, and feta cheese. Next we’ll prepare Baked Cauliflower with Indian spices and a yogurt and tomato sauce. Finally, we’ll make Rice and Ceci Beans with a Golden Beet Sauce. Wheat-free and vegetarian.

  • April 8, 2017
    10:30 am - 12:30 pm
  • There are 8 spaces left for this event

With new teacher Hiroki Greenberg

Learn how to make soy miso that’s ready to use and eat in 15 days, along with a number of tasty recipes. Bring a jar to store the miso you can take home from class.

Hiroko Greenberg was certified as a chef in Japan in 2005. She specializes in the Ancient Art of Shojin Riori, a 1,200 year-old traditional Zen cuisine that features simple vegetarian and vegan dishes prepared in a focused, concentrated way. It’s an approach that infuses the food with intention and meditative energy, while drawing
out the flavors inherent in its elements, often taking several days or a week to prepare a single meal. Hiroko has been offering Shojin dinner presentations once a season since 2015. She also teaches the art of Japanese cuisine locally and does exclusive, private catering as well.

  • April 11, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With new teacher Warrio Powell

Warrio, a native of Bastimentos, Panama, will teach you how to make Randon, a delicious coconut-based fish stew. Sometimes he will add dumplings to the stew, though these are optional. He can also make a vegan version by omitting the fish. Class will finish with Banana Fritters topped with Vanilla Ice Cream.

Warrio Powell was born in the Caribbean Archipelago of Bocas del Toro, Panama, on Isla Bastimentos. His passion for Caribbean cooking began at age nine, when he began learning the recipes of his Grandma, passed down from generations of Afro-Antilles people. His Island people have a deep understanding of the healing power of cooking with coconut and root vegetables as starches, on account of their digestive properties, antioxidant benefits, and minerals that create the strength necessary for
living in the tropical rainforest.

  • April 18, 2017
    6:00 pm - 8:00 pm
  • There are 9 spaces left for this event

With Kayla Wexelberg

In India the streets are filled with incredible street food. In the comfort of our kitchen, we will make the classic Indian Dosa, then move onto Pani Purri, a little puff ball filled with a light sauce and chickpeas, finishing with Aloo Pranthaa, a chapati stuffed with spices and vegetables. We will also prepare some fun sauces and chutneys to pair with our special treats. Gluten-free and vegan.

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

With Shauna Shultz, RD

Do you enjoy tofu and tempeh when eating out, but are timid about preparing it at home? Or just looking for new ways to use both? Then this is the class for you! We will prepare and sample Tempeh ‘Chorizo,’ Crispy Baked Tofu with Orange Sauce, Tzatziki, and Chocolate Mousse. Join Shauna, a registered dietitian, to learn the nutritional benefits of soy protein, how to use different varieties, and realize just how versatile tofu and tempeh are! Vegetarian.

  • April 20, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for this event

With John of Hertical Foods

Are potatoes and carrots the only veggies that come to mind when we say “roots?” I love potatoes and carrots, but with so many other types of roots to roast, you should try them all! Parsnips, turnips, rutabagas, and fingerling potatoes rubbed in herb spices and smoked sea salt, then baked to crispy perfection will satisfy any true roots lover. Celery/celeric root mixed with creamer potatoes makes for the creamiest of mashed potatoes. Daikon radish is delicious in Asian stir-fries or shredded with sweet carrots into a salad. Burdock root is highly medicinal in soups and salads. The possibilities are endless when you cherish your roots! Gluten-free, cane sugar-free, vegan.


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.)


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