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!

  • May 2, 2016
    6:00 pm - 8:00 pm

With Chef Kim Allen-Jones

Celebrate Cinco de Mayo with Mexican-style classics. We will make Tamale Pie with Masa topping and a Pork Carnitas filling. Then we’ll roast fresh chiles for a yummy Chile Relleno Casserole.

  • May 3, 2016
    6:00 pm - 8:00 pm

With Barbara Jenness

In this class we will concentrate on fresh cheeses that are easy to make in your home kitchen and require no special tools or aging: Fromage Blanc, Cream Cheese, and Crème Fraiche. You will learn how to make these cheeses and how to use them in your home cooking.

Barbara Jenness owns Wheyward Girl Creamery in Nevada City. A Master cheesemaker, she owned and ran an award-winning creamery in Michigan and taught cheese-making at Michigan State University, among other places.

  • May 5, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz RD

Bring the fiesta home with new ways to enjoy Latin-inspired dishes! Latin flavors pair beautifully with legumes and grains and are pleasing to just about any palate. We will make Spicy Tofu (simmered in a spicy tomato and chile sauce), Homemade Tortillas, Mexican Rice, and Apple Jicama Slaw.

  • May 9, 2016
    6:00 pm - 8:00 pm

With Chef Kim Allen-Jones

What’s the most time-consuming part of making a beautiful quiche? It’s that pesky crust! Fret no more, for Kim will teach you all about making quiche, from traditional to fast-and-easy. Recipes will include three different ways to prepare the crust and three different fillings: Classic Quiche Lorraine with Swiss Cheese and Bacon, Greek with Spinach and Feta Cheese, and a quiche filled with a bounty of vegetables. Yummy!

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

With Kayla Wexelberg

Join us in learning how to make fresh, yummy falafel with all the fixins’! We will be making this popular Israeli street food completely from scratch to serve it with fresh pita buns, tahini, hummus, and fresh and pickled veggies. Truly an all-time favorite … and healthy, too! Vegan.

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

With Kayla Wexelberg

Let’s celebrate the colorful palette of Guatemalan cuisine. We will be preparing Pupusas, Stuffed Corn Cakes, and Gringas — a grilled vegetable and meat tortilla dish — along with a variety of fresh, traditional salsas and pickled vegetables.

  • May 12, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

Hydrate healthily! In this class we will enjoy the medicinal and flavorful qualities of homemade sodas while discussing the basic steps involved in creating fermented root beer, ginger beer, and kombucha. Gluten-free, dairy-free.

  • May 13, 2016
    6:00 pm - 8:00 pm

With Rick Silberman

Learn how to maintain sourdough starter, measure (using a gram scale), blend, rest, slap and fold, bulk rise, stretch and fold, tension pull, divide into bannetons, and bake sourdough bread in a Dutch oven. You will go home with enough starter to bake your own sourdough bread in your own kitchen. Please bring a 1-pint jar for your starter.
New teacher! Rick Silberman is a self-taught baker who says that this will be the best tasting fresh sourdough bread you’ve ever tasted!

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

With Chef Kim Allen-Jones

Join us in bringing back a couple of 1970s favorites that are great dishes to warm the heart: Chicken Cacciatori and Sweet and Sour Meatballs. Save money by learning to cut up a whole chicken for the Cacciatori, which is served over pasta. In addition, we will make another ’70s favorite, Sweet and Sour Meatballs, all grown up now — and perfect for your next retro party!

  • May 17, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

As the tides turn and new shoots rise up from the earth, it’s the perfect time to refresh our bodies from the slumbers of winter. In this class we’ll cover various cleanses and detoxes the body can enjoy through this transition. These will include recipes for Cucumber Orange Dill Fizz, Ginger Lemon Wheat Grass Cleanser, Macrobiotic Bowl with Probiotic Kraut, Sprouted Grains, Sprouts and Seaweed, and Chaga Reishi Tea with Fresh Turmeric Fruit Bars. You’ll receive a weekly menu of detoxing foods to eat during this time, and we’ll all share a detoxifying meal to celebrate the kick start of our new season!

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.)


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