Cooking Classes

From Our Deli: Salmon Cakes and Risotto a la Milanese
With Doug Schma
Sat., Nov. 1, 10:30am-12:30pm $35 / $30 Co-op owners
Learn from the source! Chef Doug will reveal the recipes and methods for popular BriarPatch Co-op deli dishes, plus he’ll demonstrate how to make a basic, versatile risotto. Our menu: Salmon Cakes, Risotto ala Milanese (basic risotto), Kale-Sundried Tomato Salad, and Apple Crisp.
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Tapas Party
With Teresita Juarez
Tues., Nov. 4, 6-8pm $35 / $30 Co-op owners
Teresita will bring fresh inspiration from her September trip to Spain and Portugal, so expect a few surprises as well as traditional Sangria and Tortilla España (Potato Omelette), a seafood dish, and dessert. Come and share beautiful memories, beautiful Flamenco and Fado music, and luscious food!
Vegetarian, vegan, and gluten-free options.
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Sweet and Savory Pies
With Kayla Wexelberg
Wed., Nov. 5, 6-8pm $35 / $30 Co-op owners
This class will focus on famous New Zealand-style baked sweet and savory pies. Stuff local, seasonal ingredients into both wheat and gluten-free crusts. We will make a vegan Sweet Potato Pie with Caramelized Onions, Chard, and Cashew Cream. Also on the menu are Spinach and Mushroom Pie with Feta, Meat and Red Pepper Pie, and Apple Pear Pie. These pies make for a great snack or even a full meal, and are perfect for for the holidays.
Vegan and gluten-free options
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Tasting and Pairing Wines with Foods
With Vanessa Wich
Fri., Nov. 7, 6-8pm $35 / $30 Co-op owners
Expand your appreciation of wines with a trained sommelier. Learn how to identify specific tasting notes and flavor profiles in major grape varietals. We will sample 8 of BriarPatch’s Organic wines, including: Jeriko Upper Russian River Pinot Noir, Chacewater Zinfandel, Beaver Creek “Fairytale” Cabernet Sauvignon, and Cantina Pizzolato NSA Prosecco. Also, learn tips and tricks about how to pair these wines (and others) with your everyday meals. We’ll pair with delectable Mediterranean appetizers including roasted cherry tomatoes, stuffed peppers, and olive tapenade.
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Homemade Feta
With Barbara Jenness
Tues., Nov. 11, 6-8pm $35 / $30 Co-op owners
The process of making feta cheese illustrates all the steps involved in cheese making. We will make a large batch of Greek-style feta, with the whole class helping in stirring, scooping, and setting up the cheese. Detailed recipes for making and using the cheese will be provided.
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Hold the Turkey! Vegetarian Thanksgiving Feast
With Kayla Wexelberg
Thurs., Nov. 13, 6-8pm $35 / $30 Co-op owners
Celebrate a plant-based diet this holiday season with delicious veggie loaves (which can also be made into burgers!). We’ll prepare a small Thanksgiving feast of Mushroom Gravy over a Seasonal Veggie Loaf with zesty Orange Ginger Cranberry Sauce, Carrot Pumpkin Mash, and Caramelized Brussels Sprouts.
Vegetarian with vegan and gluten-free options.
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Our Deli Recipes: Holiday Sides
With Doug Schma
Sat., Nov. 15, 10:30am-12:30pm $35 / $30 Co-op owners
Learn from the source! BriarPatch chef Doug will reveal the recipes and methods for some popular BriarPatch Co-op deli side dishes that are perfect for holiday meals: Turkey Gravy, Mushroom Gravy, Cornbread Stuffing, Roasted Garlic Mashed Potatoes, and Green Beans with Almonds and Butter.
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Gluten-Free Baking
With New Dawn Bakery
Tues., Nov. 18, 6-8pm $35 / $30 Co-op owners
Learn from the pros from local New Dawn Gluten-Free Bakery. Katy Davis will lead you through the making of quiche, cut-out cookies, scones, and muffins with gluten-free flours, as well as techniques for rolling out and shaping dough, and substituting for dairy.
Gluten-free, dairy-free options.
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Hearty Autumn Soups
With Kayla Wexelberg
Wed., Nov. 19, 6-8pm $35 / $30 Co-op owners
You can make delicious, grounding soups to warm your tummy. Some of the recipes we will be making include Butternut Squash Carrot Soup with Turmeric and Ginger, Vegetarian French Onion Soup, and Classic European Borscht.
Vegan, gluten-free.
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Raw Thanksgiving Feast
With Kayla Wexelberg
Thurs., Nov. 20, 6-8pm $35 / $30 Co-op owners
Celebrate this American holiday the raw foods way! Come together with like-minded comrades and enjoy a feast that will impress. We’ll make Cauliflower Mashed “Potatoes” with Mushroom Gravy, Cranberry Sauce, Delicious Nut Stuffing, Marinated String Bean and Kale, and a Cashew Spice Pie.
Vegan, gluten-free.
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Thanksgiving Cookies
With Kayla Wexelberg
Tues., Nov. 25, 6-8pm $25 / $20 Co-op owners
Parents! Drop your kids off to do some of the holiday baking while you run last-minute errands. They’ll come home with enough cookies for the feast on Thursday. Fresh Gingersnaps, Nutmeg Coconut Sugar Cookies, and classic Chocolate Fudge Cookies. Kids under 8, please bring an adult! Vegan and gluten-free options.
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Kleo’s Doughnuts
With Kleo
Sat., Dec. 6, 10:30am-12:30pm $25 / $20 Co-op owners
Celebrate this American holiday the raw foods way! Come together with like-minded comrades and enjoy a feast that will impress. We will be baking vegan, gluten free non GMO, delicious doughnuts. We will also make yummy lemon, maple, and chocolate glazers to cover the doughnuts. This class will be geared towards kids, but adults are welcome! Kleo is 13 years old and began her cooking interest at 3 years of age, helping her mother make vegan foods.
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Tamales for the Holidays
With Teresita Juarez Lyon
Mon., Dec. 8, 6-8pm $35 / $30 Co-op owners
Teresita of Teresita’s Haute Tamales will show you the Way of the Tamale. We’ll mix masa, prepare fillings and sauces, and steam these ancient delicacies wrapped in corn husks. This season’s class will feature a classic chicken tamale — accompanied by a rich chili sauce, vegetarian or vegan sweet potato black bean tamale, and a sweet pineapple-coconut dessert tamale. Gluten-free with vegetarian and vegan options.
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