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!

Cooking Class Summer Promo


  • September 8, 2016
    6:00 pm - 8:00 pm

With Joseph Guida

If you’ve never particularly liked eggplant before, this class will change your mind! We will prepare Chinese-style Qiezi Eggplant with garlic, ginger, walnuts, and scallions on a bed of greens; Italian-style Melanzana stacked with vegetables, cheese, and tomato sauce; and Indian-style Baingan with spinach and chana beans, flavored with mouthwatering Indian spices, all served with organic brown rice. Vegetarian, gluten-free.


  • September 9, 2016
    6:00 pm - 8:00 pm

With Kayla Wexelberg

What better time to put up goodies for the cooler seasons than at the peak of veggie and fruit abundance? Bring your garden’s bounty, and we will have plenty to share as we show you the tricks of the trade with canning and various modes of preservation. We’ll review standard ways to preserve and ferment various vegetables in the canning process. Recipes will include fresh salsa, homemade ketchup, and seasonal fruit butters. We’ll share a small meal, and you’ll leave with some jars for your shelf. Please bring pint Ball jars to fill during the class. Vegan, gluten-free.


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

With Kayla Wexelberg

Learn the art of stuffing vegetables for delicious and classy vegetarian entrees. We will stuff delicata squash with a Roasted Garlic, Tomato, and Chard Filling and top it with a Creamy Mushroom Sauce; and stuff eggplant with a Mediterranean Cherry Tomato, Olive, Feta, Parsley, and Couscous Filling and dress it with a sweet balsamic reduction. We will also marinate and stuff portobello mushrooms with a Red Pepper, Yam, and Leek Filling and top them with Dill Béchamel Cashew Sauce. Vegan option, gluten-free.


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

With Shauna Schultz, RD

Summer’s bounty and hot days call for less cooking and fresh salads and sides. Mix and match these dishes to make a complete meal that makes use of seasonal produce and leaves you feeling light and refreshed. We will prepare White Bean, Tomato, and Artichoke Antipasto Salad; Toasted Baguettes with Roasted Beets, Macadamia Ricotta and Pesto; Tropical Fruit, Cucumber, and Jicama Salad with Lime-Chili Vinaigrette; and Pesto Potato Salad. Vegan, gluten-free.


  • September 15, 2016
    6:00 pm - 8:00 pm

With Shauna Schultz, RD

Yes, it’s possible — you can eat healthy all week with little effort! With a little meal planning, shopping, and setting aside a day to cook and prep, you can be magically relieved of the pressure of “what’s for dinner?” You’ll learn how to utilize pantry staples, delicious dressings and sauces, and a few key ingredients to make multiple meals that can be customized to please the whole family. Meals prepared in class include 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 Mediterranean Quinoa Salad. Vegan, gluten-free.


  • September 16, 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. Vegan option.


  • September 19, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Do you crave spice in your life but feel like you’re always in too much of a hurry to make a curry? Come learn how quick and easy it can be to infuse your meals with fusion curry! Curry is delicious, nutritious, flavor-filled and spicy and can be made from scratch at home using bulk ingredients and fresh organic produce. In this introductory course we will be making a great fusion curry inspired by Caribbean, East Asian, and African cuisines, with veggies, beans, and tofu. Feel free to blend your curries into any fusion your heart desires. We will also be making Indian-style Curried Lentils simmered in coconut butter, a great super-quick meal that’s ready in about 20 minutes. Curry will be served with a variety of hot steamed rices: white, red, and purple. Vegan, gluten-free.


  • September 20, 2016
    6:00 pm - 8:00 pm

With John of Heartical Foods

Miso paste is an ancient fermentation of soy beans or other legumes and rice. John will show you how to make a delicious and nutritious soup, which is traditionally made with miso paste, bonito fish flakes, wakame seaweed, green onions, and tofu. This soup can easily be adapted into a vegan masterpiece. Best of all, miso soup can be the perfect vehicle for reaping all the amazing health benefits of various types of tasty mushrooms such as reishi, shitake, turkey tails, and oysters. Steeping mushrooms in hot water is the best, cheapest, easiest, and certainly most delicious way to extract the maximum amount of health benefits and healing properties of fungus and is a great way to utilize them dried. Other healing ingredients such as ginger, burdock, and lemongrass can add extra flavor and health benefits to your broth, which we will use to make a very healing, nourishing, and delicious Miso Fusion Soup. Served with Rice or Noodles. Vegan, gluten-free option.


  • September 22, 2016
    6:00 pm - 8:00 pm

With Jim E.

Wow your family and friends with this quick and easy method for making Paella, a traditional meat, fish and rice dish from Spain. While it´s not the traditional way, it´s just as delicious and super easy to prepare. By using some of the same meats and fish, we will make a mixed grill that´s perfect for a large party and simple to put together, but makes it seem like you’ve been in the kitchen forever! Come join me for a fun day of great food, with some hands-on fun. Gluten-free and dairy-free.


  • September 24, 2016
    10:30 am - 1:00 pm

With Jim E.

Learn a basic recipe for cream puffs (Pate a Choux) and how to fill them with a variety of sweet and savory fillings for desserts and appetizers. For desserts we will make Vanilla Pastry Cream, Lemon Cream, and Chocolate Mousse. For savory appetizer fillings we’ll make Curried Chicken Salad and Herbed Cream Cheese. Once you’ve mastered this pastry, it’s a snap to let your imagination go wild using different fillings.

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.)

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 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