This spring is also witnessing the budding of many more learning opportunities at the BriarPatch Co-op Community Cooking School. Most weeks, the school will host three or more courses, and the options are as diverse as a field of wildflowers.
Kim Jones will be teaching two different classes on kitchen knife skills. On Friday, April 4, the class will focus on fruits and vegetables. The following Friday, Jones will be teaching how to cut up a whole chicken, so there isn’t any waste.
Spring is also a fantastic time to travel, and the Co-op Cooking School will be going into international regions with many upcoming choices. Doug Schma will take the class on a journey through Syria, Lebanon, and Jordan on Tuesday, April 8. Behzad Moftakhar will teach the secrets behind Spanakopita and more on April 10. Do you enjoy the vegan kelp soba noodle soup at the BriarPatch deli? Migiwa Kawasaki will explain the process and benefits of this Macrobiotic, gluten-free creation on April 12. And on April 18, Kim Jones will be leading her class through Thailand – well, at least when it comes to dishes served in the country.
As if those weren’t enough, there are even more classes. From sauces to gluten-free, Paleo to hearty soups – there’s an answer for almost any culinary question this April. Spring into new dinner adventures at the BriarPatch Co-op Community Cooking School.
Full descriptions for each class, as well as specific dates and times, can be found on BriarPatch’s website, http://www.briarpatch.coop/community/cooking-classes/.
Classes are held at the BriarPatch Co-op Community Cooking School, 648 Zion Street in Nevada City. The fee for most classes, which includes a share of what’s being cooked, is just $30 for BriarPatch owners and $35 for the general public. For more information or to pre-register, call BriarPatch at 272-5333×134, email email@example.com, or sign-up and pay for the class online.