BriarPatch cooking classes heat up holidays
BriarPatch Co-op is getting in the holiday spirit by offering an assortment of cooking classes celebrating the savory and the sweet.
BriarPatch’s meat department manager, Johnny Miccio, will go step by step on the how-to’s required to brine a turkey on from 6 to 8 p.m. Thursday. A pre-brined bird, with some sausage stuffing thrown in, will be served so that each class attendee can sample the sumptuous results.
Nov. 15 brings “No Tofu! No Turkey! No Sugar! No Wheat! Joseph’s Vegetarian Thanksgiving Feast.” From 6 to 8 p.m., Joseph Guida’s feast will feature a healthy and balanced eggplant parmigiano, three root vegetable dishes, and a simple dessert. Guida has not studied in any culinary academy, has not toiled in the kitchen of any greasy spoon or deli, and has never taken or taught a cooking class. However, he loves to eat and cook, and is happy to share this five-course meal with you.
“Eat, Drink and Be Merry: Holiday Eating that’s Good for your Health … or eating well during the holidays without being a drag at parties and without gaining 10 pounds that you will never lose again!” is the offering by Wendy Van Wagner and Robin Mallery. From 6 to 8 p.m. on Nov. 22, VanWagner and Mallery will share their love of food, cooking, and eating. In this class, you will join in the fun of making dishes that celebrate the holidays in a delicious, simple, and nutritious way. Mallery will weave in the principles of mindful meals, and more importantly, mindfulness of the treats that are so abundant during the holiday season. You will come away not only satiated from the scrumptious meal cooked and savored together, but with a confidence that you can enjoy the holidays without over-indulging.
Finally, what would the holiday season be without a bit of chocolate and baked goods? “French Pastries” with Pascal Glenn from 6 to 8 p.m. on Dec. 6, will teach you how to amaze your holiday guests by serving them freshly-baked French pastries. Glenn, one of the excellent bakers at BriarPatch, learned his trade in his native France. In this class he will focus on croissants and pain au chocolat, and will also throw in a batch of broyé du poitou just for fun.
More classes and descriptions are listed at http://www.briarpatch.coop.
All of the co-op classes are held on Thursday evenings at In the Kitchen cooking school at 648 Zion St. 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 information or to pre-register, call BriarPatch at (530) 272-5333 ext. 129 or email MellisaH@briarpatch.coop.
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