Cooking Classes

Open House at the BriarPatch Community Cooking School
Saturday, August 2, 1-3pm
$5 benefits children’s cooking classes
A chance to meet and greet with some of our fantastic cooking teachers, taste samples from this season’s classes, and receive a free class if you sign up for five classes on site!

Great Grilled Pizza FULL
With Kim Jones
Fri., July 25, 6-8pm $35 / $30 Co-op owners
You already know that you love pizza, but wait until you try it grilled! This is a great summer party dish. Grilled veggies and white sangria finish off a great menu. Vegetarian.
PLUS: PARTICIPANT DRAWING FOR A PIZZA STONE GRILL SET courtesy of The Wooden Spoon.

Patés
With Doug Schma
Mon., July 28, 6-8pm $35 / $30 Co-op owners
Paté is an elegant dish to offer in any of its forms. As an appetizer it can be sliced or spread to accompany a variety of sauces. It can be the centerpiece to an elegant salad or an entrée unto itself. You’ll learn a rustic version of French classic Chicken and Pistachio Country Paté, a smooth pate served in pastry, and a shrimp paté inspired by a French café.
Click here to register and pay for classes.

Summer Tapas Party FULL
With Teresita’s Haute Tamales
Tue., July 29, 6-8pm $35 / $30 Co-op owners
Enjoy an evening exploring Spanish Tapas, small bites or snacks traditionally eaten before the late evening meal. We will make the classic Tortilla España (potato torte), Roasted Spiced Almonds, Spinach with Chick Peas, and Roasted Garlic Tomatoes. Flamenco music and Sangria will make the evening complete!
Theresa Juarez Lyon is a Nevada County resident of 20 years, and the owner of Teresita’s Haute Tamales. She is also a Cancionera (singer) of traditional Mexican music. Gluten free, vegetarian, and dairy free.

The Versatile Top Sirloin
With James and Thomas
Thur., July 31, 6-8pm $35 / $30 Co-op owners
The guys from our BriarPatch meat department will show you how to trim, break down, season, marinate, and cook this choice cut in a variety of ways: Seasoned Picahña Roast, Marinated Kebabs over greens, Grilled Sirloin Medallions with Chimichurri Sauce, and Tallow Fries. Gluten-free, dairy-free.
Click here to register and pay for classes.

August 2014

Preserving the Harvest FULL
With Doug Schma
Tue., Aug. 5, 6-8pm $35 / $30 Co-op owners
Learn to put up the bounty of the season. We’ll put berry preserves and fruit jellies into mason jars, and you’ll learn how to dry fruits, vegetables and herbs to use throughout the winter months. Gluten-free, vegan.
PLUS: PARTICIPANTS RECEIVE A 5-PIECE CANNING KIT courtesy of The Wooden Spoon.

Making Homemade Sausages
With James and Thomas
Thur., Aug. 7, 6-8pm $35 / $30 Co-op owners
The guys from our BriarPatch Meat Department will show you how to season and cook a variety of pork and chicken sausages: Beer Brat, Mild Italian, and Rosemary Garlic Chicken Sausages. Yum! Gluten-free, dairy-free.
Click here to register and pay for classes.

Quench!
With Anna Werderitsch, L.Ac.
Sat., Aug. 9, 2-4pm $35 / $30 Co-op owners
Back by popular demand! Summer is the season of the heart and the fire element. Learn how to make fantastically fizzy probiotic sodas to keep the flames of the heart enlivened. We will taste probiotic sodas and gellos made with native plants, seasonal fruits, and medicinal herbs. You will go home with a ginger bug and recipes to get you started and keep you quenched all summer long. Gluten-free and mostly vegan.
Click here to register and pay for classes.

Veggie and Nut Burgers
With Kayla Wexelberg
Wed., Aug. 13, 6-8pm $35 / $30 Co-op owners
Come celebrate summertime with seasonal veggie patties. Learn new and exciting ways to make gluten-free veggie burgers packed with flavor and nutrients for your backyard bbq gatherings. On the menu: corn-carrot-black bean burgers, Walnut-mushroom-sprouted-lentil Burgers, Cauliflower Potato-free Salad, Homemade Baked Beans, and even Homemade Buns. Vegan, gluten-free options.
Click here to register and pay for classes.

Beyond Smoothies: Using the Vitamix
With Kayla Wexelberg
Thur., Aug. 14, 6-8pm $35 / $30 Co-op owners
Come learn the wide variety of soups, sauces, butters, creams, smoothies, and more that you can easily make with a Vitamix. Kayla will tell us about other powerful, less expensive home blenders, too. On the menu: Red Pepper and Herb Cashew Cheeses, Green Summer Soup, Fig-olive Tapenade, Seasonal Fruit and Veggie Smoothie, and Creamy Vegan Chocolate Mousse. Vegan, gluten-free.
Click here to register and pay for classes.

Superfood Lunchbox Treats
With Kayla Wexelberg
Fri., Aug. 15, 6-8pm $35 / $30 Co-op owners
Want to create your own on-the-go superfoods? Now you can! Empower yourself by feeding your body well with savory and sweet superfood treats that will enliven your energy and your taste buds. Bliss Balls, Superfood Crackers, Kale Chips, Gluten-free Granola Bars — we’ll enjoy all of these with a Superfood Smoothie Cocktail. Kids over 8 are welcome to join, with or without an adult. Vegan, gluten-free.
Click here to register and pay for classes.

Raw Foods: Desserts
With Doug Berk
Thur., Aug. 21, 6-8pm $35 / $30 Co-op owners
Join in exploring the art of nourishing raw sweet treats. In this class we will create Rich Chocolate Truffles, Sumptuous Carob Mousse, and a Seasonal Raw Fruit Pie with a nut crust, served with delicious fresh nut mylk. Come play and explore the world of nourishing raw sweets. Vegan, gluten-free.
Click here to register and pay for classes.

New Mexico Green Chile Stew
With Janet Asher
Fri., Aug. 22, 6-8pm $35 / $30 Co-op owners
If you’ve never tasted dishes made with New Mexico’s famous green chile, you are in for a treat! For the second year in a row, BriarPatch will be roasting Hatch green chiles, some spicy and some that are more mild. Whichever you choose, you can learn to make a traditional Green Chile Stew from an authentic former New Mexican, Janet Asher. Included are recipes for Green Chile Enchiladas and a side dish of Calabacitas. Gluten-free, dairy-free.
Click here to register and pay for classes.

Kids’ Class: Gluten and Dairy-free Mac ‘n’ Cheese
With Jen Myzel
Sat., Aug. 23, 10:30am-12:30pm $35 / $30 Co-op owners
Learn to make the most delicious gluten- and dairy-free Macaroni and Cheese. This most amazing “cheese” sauce contains coconut milk, yams, and secret ingredients. Kids will love it… and eat it! Kids under 8, please bring an adult. Vegan, gluten-free.
Click here to register and pay for classes.

Quick And Easy Tamales
With Teresita’s Haute Tamales
Tue., Aug. 26, 6-8pm $35 / $30 Co-op owners
Teresita 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. The class will feature local fresh organic produce in a savory vegetarian tamale, a classic sweet corn tamale, fresh pico de gallo, and a green chili tomatillo sauce. Mmm, muy sabroso! Gluten-free, vegetarian, vegan options.
Click here to register and pay for classes.

Sauerkraut
With Jen Myzel And Doug Berk
Wed., Aug. 27, 6-8pm $35 / $30 Co-op owners
Come learn the ancient art of fermentation. We will make two different kinds of sauerkraut as we review various methods and how to balance the ingredients. The method of lacto-fermentation means that the natural bacteria from the vegetables will be fermenting, unlike the alternative approach of using a vinegar. Vegan, gluten-free.
Click here to register and pay for classes.

Gluten-free Desserts for Summer or Anytime
With Kim Jones
Thur., Aug. 28, 6-8pm $35 / $30 Co-op owners
Learn to make four great classic desserts that everyone in the family will enjoy, whether they’re gluten intolerant or not. Delicious Chocolate Italian Torte with Berry Sauce, Stone Fruit Crumble, Chocolate Dipped Heart Macaroons, and Tropical Fruit Salad with Lime Sorbet and Vanilla-Chili Syrup. How could anyone resist? Gluten-free, vegetarian.
Click here to register and pay for classes.

September 2014

Knife Skills 101
With Kayla Wexelberg
Thur., Sept. 4, 6-8pm $35 / $30 Co-op owners
Come learn about the most important tool in the kitchen: the knife! Learn how to properly treat and sharpen a good knife, how to hold it, what makes a good knife, and ways to spruce up old and new dishes with new cuts. You’ll learn various ways to cut the classics: onions, carrots, garlic; as well as traditional professional cuts such as the brunoise dice, battonet, baton, julienne, paysanne, and chiffonade. We’ll make a seasonal veggie stew, crudité with dips, green salad, and even fresh baked bread with homemade butter. Gluten-free, vegetarian, vegan option.
Click here to register and pay for classes.

Fabulous Fish Feast*
With Wendy Van Wagner
Fri., Sept. 5, 6-8pm $55 / $50 Co-op owners
Special Dinner with Wine Class
Does cooking fish intimidate you? Making tender, flaky, and flavorful fish is actually quite simple. In this interactive, hands-on class, we will prepare 3 “no fail” fish dishes that are great for entertaining or just cooking for 2. We will start by preparing a Moroccan fish tagine, layering seasonal vegetables with a fresh harissa over flaky white fish. Next we will prepare a Whole Red Trout that will be stuffed and roasted with salsa verde. Finally we will prepare a rich cut of Ahi Tuna with a beautiful fennel salad. Come enjoy an evening of tasting our dishes and sipping wine while we demystify the fish! Gluten-free, dairy-free.
*Class not available for Summer Special 2 for $50 sale.
Click here to register and pay for classes.

Sweet And Savory Pies
With Kayla Wexelberg
Sat., Sept. 6, 10:30am-12:30pm $35 / $30 Co-op owners
Come celebrate local food by learning how to make baked sweet and savory pies. Stuff local seasonal ingredients into both wheat-free and gluten-free crusts. These pies make for a great snack or full meal. We’ll make Spinach Mushroom Feta Pie; Seasonal Veggie Ratatouille Pie; Savory Buffalo Meat Pie with Red Peppers and Spinach; Vegan Sweet Potato, Caramelized Onion, Chard, and Cashew Cream Pie; and a Mixed Berry Pie. Gluten-free, vegan options.
Click here to register and pay for classes.

Ayurvedic Healing Food In ‘Nourishing Traditions’ Style
With Cat Cook
Tue., Sept. 9, 6-8pm $35 / $30 Co-op owners
Learn how to make a healing Ayurvedic kichari and an accompanying rice dish using the traditional grain-preparing techniques outlined in the “Nourishing Traditions” cookbook, and practiced locally by the Weston A. Price Foundation group. We’ll also make a gluten-free and totally yummy dessert. Gluten-free, vegan.
Click here to register and pay for classes.

Fresh Pasta and Italian-Style Sauces With Local Vegetables
With Kayla Wexelberg
Wed., Sept. 10, 6-8pm $35 / $30 Co-op owners
Come discover local vegetables prepared as fresh Italian-style cuisine. Learn how to make homemade pasta and other classic Italian dishes full of flavor. We’ll make Sweet Potato Spinach Raviolis with various sauces: Creamy Vegan Mushroom Sauce; Heirloom Tomato Sauce; and Kale Basil Pesto. We’ll round out our meal with a fresh Arugula and Rainbow Beet Salad with a Balsamic Reduction, and Tiramisu for dessert! Vegetarian, vegan option.
Click here to register and pay for classes.

Perfect Chicken On A Budget
With James And Thomas
Thur., Sept. 11, 6-8pm $35 / $30 Co-op owners
Learn how to break down a whole bird into eight pieces, a very economical skill that will help make your budget happy. We’ll then bake them in a Lemon Cracked Pepper Marinade, and make Cucumber Feta Salad and Sautéed Zucchini (locally grown, of course) to round out our feast. Gluten-free.
Click here to register and pay for classes.

SunFed Ranch Organic Grassfed Beef
With Kim Jones
Wed., Sept. 17, 6-8pm $35 / $30 Co-op owners
Three different cuts of beef will be featured with recipes including, Mushroom-Stuffed Burger wrapped in Bacon, Stir-Fry Beef Strips with Broccoli and Fried Brown Rice, and Flank Steak Fajitas with Homemade Tortillas and Pico de Gallo. Dairy Free option, Gluten-Free upon request, please RSVP.
Click here to register and pay for classes.

Beautiful Seasonal Fruit Tarts
With Marie Wolfe
Thur., Sept. 18, 6-8pm $35 / $30 Co-op owners
Learn the elegance of rustic tarts from a 20-year pastry chef. Using a pâte sucrée (a sweet, dough-like cookie crust) we will create an unbaked Lemon Custard Curd Tart, and a baked Almond Berry Fruit Tart. Served with Crème Anglaise and Berry Sauce. Vegetarian.
Click here to register and pay for classes.

Kids’ Class: Super Nachos
With Doug Schma
Sat., Sept. 20, 10:30am-12:30pm $35 / $30 Co-op owners
Nothing beats the crunchy-gooey goodness of a plate of nachos. In this class, kids will construct a truly awesome Four-Layer Chili Con Carne and Black Bean Nacho Plate with cheese and guacamole. For vegetarians we’ll make Green Chile Nachos with feta and fontina cheeses, olives, corn, red onion, and jalapeños for the brave. Kids under 8 please bring an adult. Gluten-free, vegetarian.
Click here to register and pay for classes.

Pleasing the Picky Eater
With Julie Dehollander, RD
Wed., Sept. 24, 6-8pm $35 / $30 Co-op owners
This hands-on class will cover strategies for optimizing your child’s diet while not becoming a short order cook. We will cover nutrient recommendations as well as ways parents can help their child develop a healthy relationship with food. We’ll also make some fun and tasty foods that will please even the pickiest of eaters. All dishes are gluten-, dairy-, and soy-free, with no added sugar: Dylan’s Super Zucchini Carrot Flax Muffins; Lunch Box Favorites; Coconut Quinoa pudding; and Flax Cracker Veggie Boats. Gluten-free, vegan.
Click here to register and pay for classes.

Canning Party
With Kayla Wexelberg
Thur., Sept. 25, 6-8pm $35 / $30 Co-op owners
What better time to put up goodies for the soon-to-be cooler season than at the peak of veggie and fruit abundance! Bring your garden’s bounty and we’ll 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, canning, salt pickling, vinegar pickling, tomato sauce, salsa, easy sauerkraut and kimchee making, jams, fruit butters, and sweet fruit curds with eggs and sugar. We’ll share a small meal and you’ll leave with some jars for your shelf! Please bring pint ball jars, if possible.
Vegan, Vegetarian, Gluten-Free
Click here to register and pay for classes.

Navajo Cuisine
With Doug Schma
Sat., Sept. 27, 10:30-12:30pm $35 / $30 Co-op owners
Tomatoes, squash, corn, chilis, and beans: these have been the food staples of the native people of the Southwest since time immemorial, and to this day there are still those who sing special songs when the corn is planted and celebrate with the joyful corn dance. This class will explore Navajo recipes such as the lamb-based Navajo Stew, Blue Corn Paper Bread stuffed with Chilis and Squash, Green Pumpkin Stew, Chili Fritters, and maybe even some Fry Bread if we have time. Dairy-free.
Click here to register and pay for classes.

Kids’ Class: Grain Free Kids
With Janet Asher
Tue., Sept. 30, 3:30-5:30pm $35 / $30 Co-op owners
Learn to make super-yummy pancakes and muffins with gluten-free —and even grain-free — coconut flour. In this class kids can make and eat their own blueberry pancakes with maple syrup. They will also be mixing up some tasty pumpkin chocolate chip muffins to take home. Ages 6-12. Gluten-free, vegetarian.
Click here to register and pay for classes.