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 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.

  • Mexican Salsas – Beyond the Ordinary
    September 21, 2017
    6:00 pm - 8:30 pm
  • There are 7 spaces left for Mexican Salsas – Beyond the Ordinary

with Jim E.

Take your salsa game to the next level!  We’ll work together to make four deliciously different salsas from regions across Mexico, and then complete our culinary journey with plenty of corn chips to dip on in.  The menu has something for everyone, ranging from mild to spicy, and each recipe is quick and easy to prepare. We’ll make Salsa de Acahuate y Chile de Arbol, Chiltomate, Roasted Tomatillo Salsa with Chipotle and Roasted Garlic, and Salsa de Piña de Picante.

Vegetarian, Gluten, and Dairy-Free.

  • Tapas – For the Holidays…or Any Day!
    September 22, 2017
    6:00 pm - 8:30 pm
  • Tapas – For the Holidays…or Any Day! is sold out

with Jim E.

tapasFun and easy to make ahead of time, these Tapas (“small bites”) are perfect for any occasion where you’d like to dial up the flavor with finger foods, be it summer entertaining, surprise dinner guests, or a potluck event! We’ll make Blue Cheese and Caramelized Onion Squares, Ham and Cheese Puff Pastry Squares, Grilled Pork Brochettes (Pinchos Morunos), Brie with Sugar and Nut Glaze, and Mushroom Pesto Crostini.

  • Baking Wild-Yeasted Sourdough Bread
    September 23, 2017
    3:00 pm - 5:00 pm
  • There are bucketloads of spaces left for Baking Wild-Yeasted Sourdough Bread

with Rick Silberman

**Please note:  This class has been re-scheduled for Saturday, October 28th.  You can sign up now under the listing with that date.  Thank you.**

  • Pot Stickers…Yummm!
    September 24, 2017
    12:00 pm - 2:00 pm
  • There are 9 spaces left for Pot Stickers…Yummm!

with Hiroko Greenberg

Gyoza (Pot Stickers) are dumplings steamed on one side, and pan-fried and crispy on the other. They’re a good source of protein and a staple food at same time. And, wouldn’t it be fun to be able to make these at home rather than having to go out to eat to satisfy that craving for these fun-to-eat, delectable dumplings? In this class we’ll make a vegetarian version using tofu and other vegetables, and our own dipping sauce. Be forewarned: it’s impossible to eat just one!


  • September 27, 2017
    6:00 pm - 8:00 pm
  • There are 8 spaces left for this event

with Deanna Figueira

Standing at the center of African/Brazilian culture in Brazil, Bahian cuisine blends the flavors of both regions with truly delicious results. In class, we’ll confirm this for ourselves as we make some regional favorites of Bahia: Moqueca de Camarão com Banana (a Coconut Milk Shrimp Stew with Plantain), Pão de Queijo (Cheese Bread Balls), Bolo de Fubá (Corn Cake), and Farofa.     **Gluten-Free**

  • Cook Once and Eat All Week
    September 28, 2017
    6:00 pm - 8:00 pm
  • There are 2 spaces left for Cook Once and Eat All Week

with Shauna Schultz

With a little meal planning, shopping, and setting aside a day to cook and prep, the pressure of “what’s for dinner?” just vanishes! Learn how to utilize pantry staples, delicious dressings and sauces, and a few key ingredients to make multiple plant-based meals you can customize to please the whole family. In class we’ll make a Beam Me Up Burrito Bowl; Love Your Noodle (Asian noodles with peanut sauce); Peace, Love and Happiness Bowl (sweet potato, quinoa, kale, chickpeas); Curry Me Crazy Bowl, and a Mediterranean Quinoa Salad.  **Vegan.**

  • Hold Onto Summer with Fresh Salads
    September 29, 2017
    6:00 pm - 8:30 pm
  • There are 10 spaces left for Hold Onto Summer with Fresh Salads

 with Jim E.

Behind_the_Scenes_The_Making_of_Food_0The calendar may say “Fall,” but local, late summer produce is still going strong!  It’s the perfect time to master salads to extend that summer feeling, with a bounty of fresh organic produce and meats.  The menu we’ll prepare provides a complete meal perfect for a warm evening or a picnic in the park: Gazpacho (a “liquid salad”), Tempeh Rice Salad, Chinese Chicken Salad, and Southwest Grilled Beef Salad with Corn Salsa and Chipotle Dressing.

  • Vegan Korean Bibimbap
    September 30, 2017
    10:30 am - 12:30 pm
  • There are 9 spaces left for Vegan Korean Bibimbap

with Hiroko Greenberg

The Korean term Bibimbap simply translates to “mixed rice and meat and assorted vegetables.” But as you’ll see in this class, these simple words do little to suggest the great taste of this classic dish. And, once you learn the basics, you can make endless variations on this dish, depending on your preferences and dietary requirements. In class we will make vegetarian Bibimbap with 3-5 different vegetables.  **Vegan.**

  • Comfort in a Bowl and Onion-Herb Bread
    October 4, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Comfort in a Bowl and Onion-Herb Bread

with Deanna Figueira

Warm soup and fresh bread are comfort foods, and as the weather turns to fall, come gather around our kitchen table to prepare and savor a selection of versatile and easy recipes sure to please friends and family.  Nourish yourself and fill your belly with Chicken Tortilla, Spicy Spinach Coconut, and Mushroom Barley Soups, plus Onion Herb Bread hot from the oven.

Dairy-Free option available – Please let us know!

  • Eggplant Around the Mediterranean: Part One
    October 5, 2017
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Eggplant Around the Mediterranean: Part One

with Joseph Guida

Turkish eggplantIt’s time to celebrate the end of a marvelous eggplant season with a two-part series at the BriarPatch Cooking School.  Join Joseph to explore the countries of the Mediterranean and taste the delightful possibilities of eggplant – velvety, smoky, hearty – a blank canvas of flavor and texture with which to pair other savory ingredients.  This class starts in Greece, with Eggplant with Basil and Feta Cheese.  Next, we travel to Serbia for an Eggplant and Sweet Red Pepper Spread.  Lastly, we go to Tunisia for a Roasted Eggplant Shakshka.

Gluten-Free, Vegetarian


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 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