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Creating Complete Protein in a Vegan or Vegetarian Dietwith Kalita Todd If you "eat lightly on the food chain," make sure that you and your family are getting the protein you need. Join longtime vegetarian chef, mom of many, and back-to-the land hippie Kalita Todd in creating simple and elegant foods, including Polenta Party and Chilaquiles Eggs or Tofu, recipes that combine ingredients that are known to provide complete protein. We will also discuss other concerns that vegan eaters need to watch out for. Baking with Gluten-Free Baking Flours - FULLwith Carol Weeks Learn how to use a combination of readily-available, gluten-free flours and other ingredients to create successful and tasty alternatives to conventional baked goods — chocolate chip cookies and banana nut muffins. Carol Weeks has been the pastry chef at BriarPatch for four and a half years, and has been cooking professionally for twelve years. Cooking Free Range, Grassfed BeefTeacher: Doug Schma Grass fed, grass finished beef is leaner than corn-fed beef, and should be cooked differently. BriarPatch chef Doug Schma will share his cooking tips and tricks for braising grass fed beef. Irish CookingTeacher: Robert Smith, Chef at The Old 5 Mile House Authentic Irish food enlivened by a creative global gourmet chef: Pot O’ Gold, whiskey-seared shrimp with Irish cheddar sauce; Spinach Salad with pears, maple candied walnuts and bleu cheese; Braised Lamb Shanks with a red currant glaze; and Smitty’s Irish Mash. Japanese Home CookingTeachers: Takayo Harriman and Kiyoko Wilcox Kiyoko and Takayo are always amazed and grateful that they can make incredibly tasty and nutritious Japanese meals, just like in their birthplace, using BriarPatch ingredients. Come and join them and share the best of their tried-and-true recipes: Oshi-zushi, pressed salmon sushi; miso soup; Tsukune, Teriyaki Chicken Balls; and a root vegetable dish. Bring a good appetite! Irish Beef Stew Class & CeilidhTeacher: Criostoir ui Meachair This St. Patricks’ Day, branch out from corned beef and cabbage with an Irish Beef Stew. Come get in the spirit of St. Patrick’s Day with Chris Maher, aka Criostoir ui Meachair (Gaelic), BriarPatch General Manager and proud Irishman. While he’s at it, Chris throws in tales, tunes, and a glass of Guiness if you like. Nowruz – Traditional Persian New YearTeacher: Hassan Ebrahimi-Nuyken Learn to make a Persian dish reserved for special festivities: Chelo ba Khoreshe Fesenjan, chicken with pomegranate-walnut sauce over traditional Iranian Basmati rice. Learn appetizers as well: Mast o Khiar (a.k.a. Tzatziki), yogurt with cucumber and dill, and Sabzi, greens with goat cheese and flat bread. As a boy, Hassan learned to cook from the women in his father’s large, extended family in Iran. Ethiopian DishesTeacher: Menkir Tamrat Learn to prepare both vegan, vegetarian, and meat dishes: Shiro, a powdered legume blend stew; Gomen, a braised Ethiopian Brassica; Tibs Wat, a mild-hot red chili blend “berbere,” or seasoned beef stew; and Alicha, a very mild lamb stew seasoned with ginger and turmeric. Then, after learning the art of no-silverware dining, we’ll eat what we’ve cooked and wash it all down with Tej — Ethopian honey wine/mead.
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Home | Contact Us | Employment Opportunities | About Co-ops BriarPatch Co-op 290 Sierra College Dr, Ste A, Grass Valley, CA, 95945 • (530) 272-5333 • Open 7am - 10pm, 7 days
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