Cooking classes go back to school
With the beginning of school just around the corner, it’s the perfect time to enliven young minds with a cooking class or two, and maybe even get some new ideas for those brown bag lunches.
Kayla Wexelberg will teach “Superfood Lunchbox Treats” from 6 to 8 p.m. Aug. 15. Children over eight years old are welcome to attend, with or without an adult. This vegan and gluten-free class will focus on a variety of snack-able items including granola bars and kale chips.
How about something spicy in the lunch thermos? Janet Asher goes through the steps of making “New Mexico Green Chile Stew” from 6 to 8 p.m. Aug. 22. For the second year in a row, BriarPatch will be roasting Hatch green chiles, some spicy and some mild, Aug. 27 through 31. Learn to make a traditional Green Chile Stew, either spicy or mild, from an authentic former New Mexican, Asher. Included are recipes for Green Chile Enchiladas and a side dish of Calabacitas so that you’re prepared for the Patch’s roasting event.
Jen Myzel will teach a kid’s class from 10:30 a.m. to 12:30 p.m. Aug. 23. “Gluten and Dairy-free Mac ‘n’ Cheese” will explore the most delicious gluten and dairy-free macaroni and cheese. The amazing “cheese” sauce contains coconut milk, yams and secret ingredients. Children under eight, please bring an adult.
“Quick And Easy Tamales” are a lunchbox favorite. Teresita, of Teresita’s Haute Tamales, will show the “Way of the Tamale” from 6 to 8 p.m. Aug. 26. They’ll mix masa, prepare fillings and sauces, and steam the ancient delicacies wrapped in corn husks. The class will feature local, fresh, organic produce in a savory vegetarian tamale, a classic sweet corn tamale, fresh pico de gallo, and a green chili tomatillo sauce. ¡Muy sabroso!
What meal isn’t better with a sweet finish? Kim Jones will teach how to make four classic desserts that everyone in the family will enjoy, whether they’re gluten intolerant or not. On Aug. 28, Delicious Chocolate Italian Torte with Berry Sauce, Stone Fruit Crumble, Chocolate Dipped Heart Macaroons, and Tropical Fruit Salad with Lime Sorbet and Vanilla-Chili Syrup will be demonstrated — and consumed from 6 to 8 p.m.
Many more classes and descriptions are listed at http://www.briarpatch.coop. Classes are 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 $30 for BriarPatch owners and $35 for the general public. The Patch is also offering a summer special — sign up yourself and a friend and only pay $25 each. For more information or to pre-register, call BriarPatch at 272-5333×134, email firstname.lastname@example.org, or sign-up and pay for the class online.
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