Spring 2019: Cooking Classes

LOCAL FARMERS ARE PLANTING their summer crops and starting to harvest spring’s bounty. Lettuces, asparagus and artichokes are headed for the markets. Fresh local onions, squash, peppers and eggplant are expected in May and June. Spring cooking classes in our region often feature this year’s first harvest.

BRIARPATCH CO-OP COOKING SCHOOL
648 Zion St., Nevada City Briarpatch.coop
May 9 Fish and Vegetable Curry
May 11 Greek Cooking
May 14 Vegan Sushi
May 15 Turkish Mezes
May 16 Risotto di Milano
May 21 Small Plates
May 22 Steamed Vegetable Buns

TESS’ KITCHEN STORE
115 Mill St., Grass Valley
TessKitchenStore.com
May 14 An informal menu from Vietnam
May 18 Fresh Seafood Paella
May 21 Sous Vide for Spring
May 28 Spring Soups of Tuscany
June 4 Chinese Dim Sum
June 8 Gluten Free Baking
June 11 Summer Brunch Menu
June 18 Vegetarian Lunch
June 22 Light & Spicy Thai
June 27 Market Cooking
Tess’ in-house chef Alan Tangren, a pioneering restaurant forager while at Chez Panisse in Berkeley, will show the class how to select the best fruits and vegetables at the downtown Grass Valley market.

CHEESEMAKING WITH WHEYWARD GIRL CREAMERY
209 Commercial St., Nevada City WheywardGirlCreamery.com
May 22 Cheesemaking 101
May 31 Mozzarella
June 19 Feta
June 30 Mozzarella

“CATS” CAN COOK
Community Asian Theatre of the Sierra presents cuisines of Northern China and the Philippines. Both classes are held at the BriarPatch Cooking School. CATSweb.org
May 18 Filipino cuisine
June 8 Beijing cuisine

Chef’s Table
A Savory Moroccan Feast
Saturday, June 15 Tess’ Kitchen Store
Berber onion flatbread and spiced olives
Harissa soup with lentils and dried fava beans
Valencia orange salad with cinnamon and rosewater
James Ranch lamb couscous with seven vegetables in the manner of Fez
Sweet bisteeya with milk and almonds

(Credit: Linda Carter Holmes)