BriarPatch adds spring flavor to April classes | TheUnion.com
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BriarPatch adds spring flavor to April classes

BriarPatch Co-op is welcoming spring with a diverse selection of cooking classes.

On Thursday, from 6 to 8 p.m., Katy Davis of New Dawn Bakery will teach “Gluten-free and Dairy-free Baking.” The class will learn the ins and outs of gluten and dairy-free baking using several different applications and techniques, and recipes will rang in different levels of sweetness. Attendees will make and taste pastry cream to fill fresh fruit tarts, chocolate chunk cookies, and popovers — both savory and sweet. Then they’ll delve into the different textures and flavors of gluten and dairy-free baking and discuss flour blends and dairy alternatives.

New for April is the first of the Patch’s “Thrifty Cooking” series taught by Suzanne Bardsley. For $10 for BriarPatch owners and $12 for the general public, attendees can participate in making an economical soup that is delicious and nutritious, using vegetables that are commonly kept on hand. Then they’ll enjoy the soup with a green salad dressed with Bardsley’s favorite vinaigrette with fresh garlic and paired with the BriarPatch bakery’s organic whole wheat baguettes. “Creamy Comfort Soup and Salad” will be from 10:30 a.m. to 12:30 p.m. April 18.



From 6 to 8 p.m. April 20, “Everything Cheese — Cheese Tasting and Cheese Plates” with Barbara Jennesse will be offered. Jennesse will discuss how to pair cheeses for cheese plates and cheese appetizers, as well as what to pair with cheeses. She be ready to answer questions on cheese-making and anything cheesy.

BriarPatch’s popular “From Our Deli” series continues in April with “Greek Spanakopita and Baklava” from 10:30 a.m. to 12:30 p.m. April 25. This month, Chef Doug Schma will demonstrate how to cook with filo dough as the class makes Spanakopita and Baklava. Those treats, along with a Greek Salad that will also made in class, will be enjoyed at the end of the session.




Interested in trying your hand at homemade gnocchi? Kayla Wexelberg has you covered! On April 29, from 6 to 8 p.m., she’ll show the basics of creating traditional Italian gnocchi, and also show how to infuse them with our own local, Californian flare. The menu highlights will include squash gnocchi, pesto gnocchi, and a gluten-free and vegan option as well. The class will also discuss and make a few seasonal sauces to top the freshly-made pasta, and will share a lovely meal together in the classic Italian way.

Many more classes and descriptions are listed at http://www.briarpatch.coop. Classes are at the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. The fee for most classes, which includes a share of what’s being cooked, is $30 for BriarPatch owners and $35 for the general public. For more information or to pre-register, call BriarPatch at 530-272-5333 ext.134, email classes@briarpatch.coop, or sign-up and pay for the class online.


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