• The “Right Stuff” - Stuffed Avocados and Potatoes
    December 11, 2017
    6:00 pm - 8:00 pm
  • The “Right Stuff” - Stuffed Avocados and Potatoes is sold out

with Shauna Schultz

Avocados and potatoes are perfect vehicle to stuff full of goodness!  It’s time to get creative and explore different combinations that make for a delicious and nutritious meal or party-pleasing appetizers.  We will prepare Stuffed Sweet Potatoes with Black Beans, Kale and Cilantro Pesto, Twice-Baked Potatoes with White Beans and Spinach and Stuffed Avocados with Greek Chickpea and Couscous Salad.  You will also leave with a bonus recipe for Potato Skins with Nacho ‘Cheese’ Sauce and we will discuss tasty variations along the way.  **Vegan**


  • Ayurvedic Cooking – Food as Medicine: Part One
    December 12, 2017
    6:00 pm - 8:00 pm
  • There are 3 spaces left for Ayurvedic Cooking – Food as Medicine: Part One

with Kathi Kimmel

“Let food be thy medicine, and medicine be thy food.”  Many healing traditions recognize the importance of nutritional influences on our well-being, and tonight we’ll explore the Ayurvedic perspective. We’ll prepare and enjoy Mung Dal Kitchari (Vata Reducing), and then toast our health with a delicious Virgin Hot Toddy.  This is the first in a series from Kathi.


  • Baking Wild-Yeasted Sourdough
    January 4, 2018
    7:00 pm - 9:00 pm
  • There is one space left for Baking Wild-Yeasted Sourdough

with Rick Silberman

This popular class is back, just in time for the new year!  Come learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We’ll cover all phases of the process, including how to maintain your starter, measure (using a gram scale), blend, rest, bulk rise, stretch and fold, tension pull, divide into Bannetons, and bake in a Dutch oven. We’ll sample a warm loaf we’ve just pulled from the oven, and you’ll go home with enough starter to bake your own sourdough bread the very next day.


  • Nurturing Your Gut for Good Health
    January 6, 2018
    10:30 am - 12:30 pm
  • There are 6 spaces left for Nurturing Your Gut for Good Health

with Shauna Schultz

sauerkraut“Trust your gut” is often good advice, but “nurture your gut” may be even better.  Why?  Because every day we’re learning more and more about how gut bacteria regulate and maintain our health.  Gut bacteria are hungry for healthy foods that enable them to propagate and diversify to promote good health and prevent disease.  In this class, we’ll discuss and enjoy some foods that promote vibrant gut health:  prebiotics and probiotics, cultured and fermented “live” foods, and immune-boosting and anti-inflammatory foods.  Get ready for Tempeh Reubens with Homemade Sauerkraut, a Cashew-Yogurt-Based Dressing, and a simple soup with miso broth.  We’ll also sample some of the many delicious products from the store that support a happy gut!  **Vegan**


  • Making and Using Preserved Lemons
    January 9, 2018
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Making and Using Preserved Lemons

with Deanna Figueira

Preserved lemon is an essential ingredient in Middle Eastern and North African cuisine.  In this class, we’ll learn how simply you can make your own preserved lemons and how it will change your flavors forever.  We’ll prepare several recipes highlighting the ingredient’s versatility – “Tagine” Chicken with Olives, Lemon Quinoa with Shaved Brussel Sprouts and Toasted Walnuts, and Lemon/Mint Feta Dip – and then taste Preserved Lemon Ice Cream (coconut milk).  Everyone will go home with her/his own preserved lemons (started). Please bring a pint-size jar.


  • Winter Vegetarian Delights
    January 17, 2018
    6:00 pm - 8:00 pm
  • There are 10 spaces left for Winter Vegetarian Delights

with Joseph Guida

Tonight, we’ll enjoy vegetarian dishes that warm the heart, soul and body throughout the cold, winter months.  We’ll prepare nourishing and tasty recipes sure to satisfy everyone around the table, starting with a Split Pea and Sweet Potato Stew, followed by an Indian-inspired Baked Cauliflower floating on a bed of Tomato Sauce and Yogurt, and finally Squash with Mustard Greens, Onions, Mushrooms and many delicious herbs and spices.  You don’t want to miss this!  **Gluten-Free, Vegetarian, and optional Dairy-Free**


  • Make Your Own Miso!
    January 20, 2018
    10:30 am - 12:30 pm
  • There are 8 spaces left for Make Your Own Miso!

with Hiroko Greenberg

Now’s your chance to learn how to make your own Chickpea Miso.  Miso-making can sound complicated, but in this class Hiroko will share her recipe she’s been making for over ten years, from just cooked chickpeas, salt, and Koji.  We’ll also talk about all kinds of miso and how to use them – savory, healthful, versatile, and now only as far as your own refrigerator! **Gluten-Free, Vegan**

 


  • Ayurvedic Cooking – Food as Medicine: Part Two
    January 23, 2018
    6:00 pm - 8:00 pm
  • There are 9 spaces left for Ayurvedic Cooking – Food as Medicine: Part Two

with Kathi Kimmel

Ayurvedic tradition focuses on the healing and balancing qualities of food, and each meal can support us in ways that we may not be aware of.  Tonight’s healing menu features a Salmon Quinoa Burger and a Spiced Milk & Honey Lung Tonic.  Salmon is lighter than beef, yet gives the satisfaction of a classic all-American meal. Beef also amps up aggression whereas fish is a calmer food choice that nourishes a peaceful state of mind.  Like a cozy fire, this Spiced Milk & Honey restores a warm, nurturing glow that seems to emanate from your chest.  This formula also supports your lungs and opens up airways so you can breathe freely.  The second in a series from Kathi, you don’t have to have attended the first class in order to enjoy this one!


  • Small Plates to Share and Enjoy
    January 24, 2018
    6:00 pm - 8:00 pm
  • There are 7 spaces left for Small Plates to Share and Enjoy

with Deanna Figueira

We love small plates because we get to taste a variety of different dishes and still have room for dessert!   We’ll start with a Thai-Inspired Salad of Grapefruit with Ginger, Caramelized Onions, Coconut & Cashews.  Next up will be Roasted Butternut Squash w/Herb Oil & Goat Cheese and Spanakopita Triangles, while crispy Chipotle Potato Croquettes w/Avocado Aioli finish out the meal…plus a little sweet treat to complete.  Each bite of these culinary gems is sure to please, come join us!  **Vegetarian**


  • Big Flavor, Small Price
    January 25, 2018
    6:00 pm - 8:00 pm
  • There are 8 spaces left for Big Flavor, Small Price

with Paula O’Brien

Cooking can be a balancing act of having enough time — and money – while also making delicious and nutritious food…that you and your family will actually enjoy!  This class is all about flexible recipe options and solid shopping strategies for stretching your food dollars without skimping on taste and variety.  Tonight, we’ll focus on fresh, local produce to go with bulk section staples as we make Knishes, Roasted Winter Veggies with Lentils (delicious hot or cold!), and a mystery dessert which will depend on what’s on sale at the BriarPatch the day I shop for the class!  **Vegetarian**

Special Pricing for this class:  There is a $10 fee to take the class.  Upon completion of the class, you’ll receive a $10 BriarPatch Gift Card.