North Coast Co-op
Community Kitchens
Class and Workshop Schedule
Spring 2016 MAR // APR // MAY // JUN
Classes are held in our Co-op Community Kitchens www.northcoast.coop In Eureka: 25 4th St. • In Arcata: 971 8th St.
1
Registration
Register for a Class or Workshop Please note that pre-registration and payment are required for all classes and workshops. See our Cancellation Policy on back cover. Register online: 1. Visit our website Home Page, www.northcoast.coop, click on Cooking Classes & Events at the top of the page. This will take you to the Calendar of Cooking Classes and Workshops. 2. Click on the name of the class that you are interested in on the calendar and more details will appear along with a Register Now button. 3. Click the Register Now button which will redirect you to our on-line registration format, RezClick. 4. Choose the class you would like to register for by clicking the Add To Cart button for each class you are choosing. 5. If you are a Co-op Member and would like to receive your 20% member discount, you will need to enter your membership information into the FIELD marked gift certificate, coupon or voucher. Enter your first and last name along with your member number as it appears in your Co-op Membership. Example: janedoe12345 (with no spaces). Your name must be as it is on your Co-op membership. If you are unsure of how your name appears on your membership, contact our Membership Coordinator. 6. After your information has been entered into the field, press the Apply Button to see your member discount reflected. You can then keep shopping or proceed to checkout. At Check Out, first time users will need to set up a RezClick account and returning users will need to sign in. Payment and registration confirmation can then be finalized. Register by phone at (707) 443-6027 ext. 102. If asked to leave a message, please include your class request(s), phone number and member number, if applicable. Your call will be returned. Register at Customer Service in either store location. Use your member number, if applicable, to receive your 20% discount.
Prices Increase, 20% Discount Maintained There are so many people that benefit from having Community Kitchens at both North Coast Coop locations. In the first months of 2016 we have shared the space with Veterans, Master Food Preservers and youth groups. And those of you who attend our cooking classes have surely enjoyed the wonderful array of fresh, organic dishes that we have offered recently from Chef Jon’s Pepper Prawns to Fresh Pasta for Chef Michael’s Bolognese and Creamy Mornay Lasagna. As you take a peek at the up-coming classes, you will find that our class prices have experienced a slight increase. We’re still offering our generous 20% off Co-op Member discount on all classes and workshops, plus we have secured another wonderful schedule with the chefs and instructors that you have come to love. This increase in price is necessary to maintain the standard of quality and equipment you expect to see when you come to class. It also allows us to keep the class sizes small and intimate so that you can have the most enjoyable experience possible. Additionally, we hope to obtain an alcohol permit for the Arcata Kitchen so look forward to wine in those classes in the future. We hope that you will agree that the experience you have when you are a guest in our classes and workshops is worth the increased costs. Our kitchens are unique and our favorite part of the classes are the familiar faces we get to share each class experience with. Thank you for allowing us to be a part of your Co-op experience. 1
North Coast Co-op Community Kitchens
Eureka Classes & Workshops Eureka Community Kitchen inside of our store at 25 4th St. For registration information, see p. 1
Wed., March 16 from 5:30 to 7:00pm
Master Food Preserver (MFP) Demo – Water Bath Canning MFP Staff FREE Thought you had to wait for summer before learning to make delicious jams and jellies? Let our Master Food Preserver volunteers show you how to make delicious jams and jellies with ingredients available all year long. This short demo is a basic introduction to safe "water bath" canning techniques. Our volunteers will demonstrate equipment and research based methods for preserving food safely at home. You will receive handouts on water bath basics, preparing and canning jams and jellies, and recipes for you to try at home. Please join us for a fun evening, and gain confidence in anticipation of summer’s bounty. Wed., March 23 from 6:00 to 8:30pm
New Orleans Staples Chef Michael Maschmeier $45 Seafood Po’boy Sandwiches on Flakey French Bread, stuffed with fried Oysters and Shrimp, Vegetables and Spicy Aioli begins our delicious tour of New Orleans cuisine. Next on the menu: deeply flavorful Chicken, Sausage, and Vegetable Gumbo served with Dirty Rice. Beinets, a popular crispy Creole doughnut, will end our night blissfully.
Tues., April 5 from 6:00 to 8:30pm
April Vegetarian: Simple and Good Chef Alex Begovic $55 We will begin the evening enjoying a healthy Carrot, Celery and Dill Soup. Our next course is a nourishing Warm French Lentil Salad that will please your taste buds. For the entrée, Chef Alex will masterfully present a hot and savory Midnight Moon Cheese Soufflé. For a tasty and delicious dessert, Almond Cream Puffs to end the night. Thurs., April 14 from 6:00 to 8:30pm
Exotic and Bold Moroccan Chef Michael Maschmeier $55 We begin our flavorful adventure with Kefta Stuffed Msemmen: a Beef, Onion, Garlic, and Herb stuffed Flatbread served with a spicy Tomato dipping sauce. For our Entrée: Spiced slow cooked Beef Tajine stewed with Honey, Figs, Vegetables, Garlic, Fresh Herbs and Almonds served over Citrus and Scallion Couscous. We end the night with Coconut and Orange Cake with an Orange Custard Sauce and Fresh Fruit.
Co-op members receive a
20% discount on all
cooking classes and workshops www.northcoast.coop 2
Eureka
CLASS KEY
Thurs., April 21 from 6:00 to 8:30pm
Persian Tajine Betty Thompson $55 Tajine means “arranged on the bottom of the pan”. Tonight’s Tajine features marinated Chicken, layered with Rice and dried Sour Cherries steamed to perfection. A thick crust of rice called Tahdig forms on the bottom. This will be served with Yogurt and Spinach Borani and Leek Kookoo with Walnuts and Eggs. We’ll end with Serpent Cake which is phyllo dough filled with almond paste and spices formed in a serpent's coil. Mon., April 25 from 6:00 to 8:30pm
Looking for something in particular? Use our Class Key to identify classes that meet your dietary needs or skill level.
Workshop
Gluten-Free
Vegetarian
Wine Served
Beer Served
Hands-On
Chef Inspired Series: New Basics – Julee Rosso and Sheila Lukins Chef Jon Hoeschen $55 The New Basics Cookbook is a bestselling cookbook that’s become a modern-day classic. It reflects today’s kitchen, today’s pantry and today’s taste expectations. Chef Jon begins the evening with a light, fresh and vibrant Spring Vegetable Soup. Followed by a Kale and Mixed Green Salad with Bacon, Blue Cheese and Candied Walnuts. Next is the entrée, a creamy Shrimp and Asparagus Risotto. To top it all off, a decadent Chocolate Truffle Cake.
(Ages 11 to 17)
(Ages 6 to 10)
Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.
Tues., May 3 from 6:00 to 8:30pm
May Dinner at My Grandmother’s
Sun., May 15 from 11:00am to 2:00pm
House
Hard Cider 101: Home Brewing
Chef Alex Begovic $55 Join Chef Alex this evening for an enticing Potage de Legumes, mixed vegetable cream soup. Get ready for the second course, a crunchy Endive, Apple, Gruyere and Toasted Walnut Salad with Balsamic Vinaigrette. The earthy Blanquette d’ Agneaux, Lamb Stew with Mushrooms, will have you wanting seconds. For dessert, a luscious Coffee Mousse with Chocolate Sauce.
Sara Borok $55 Learn the basics of turning apples and pears into hard (alcoholic) cider. Brewing cider is fun, takes minimal equipment and with just a little bit of patience, you’ll be home brewing in no time. Each student will enjoy tasting a variety of ciders and will take home a quart of cider to continue fermentation (quart jar and airlock included). A light lunch will be included. Must be 21 or older to attend.
3
North Coast Co-op Community Kitchens
Eureka
Thurs., May 19 from 6:00 to 8:30pm
Thurs., June 9 from 6:00 to 8:30pm
Jordanian National Treasures
Argentinean Barbeque
Chef Michael Maschmeier $55 To start, fresh Manakish Flatbread topped with Minced Lamb, Cheese, Spinach, Za’atar spice, and Herbs served with fresh Hummus. Our entrée is the national dish of Jordan, Mansaf: a Lamb, Vegetable, Yogurt, Herb, and Nut stew served with Citrus Spiced Rice Pilaf and Pita Bread. For dessert, Knafeh: a shredded Phyllo Dough dessert layered with sweetened Farmer's Cheese, Citrus Syrup, fresh Fruit and Pistachios.
Summer Kickoff Chef Michael Maschmeier $55 Our appetizer for this bold evening is a Pork Chorizo, Vegetable, Cheese, and Herb stuffed Empanada Pastry with a Bell Pepper and Tomato Salsa Criolla. Summer grilling season begins with Asado Bife de Chorizo: Grilled Beef Sirloin Steak with Herb Citrus Chimichurri Salsa, Grilled Polenta, and a Shaved Carrot Citrus Salad. For dessert, Alfajores: Shortbread Biscuits with Dulce de Leche Caramel Milk and Fresh Fruit.
Thurs., May 26 from 6:00 to 8:30pm
We’re on a Roll Betty Thompson $55 Featured in tonight’s class is a Sicilian specialty, Cannoli. These rolled pastry shells are fried crispy then filled with sweetened ricotta, bits of chocolate and candied orange peel. Also on the menu is a refreshing starter of Shaved Fresh Fennel with a Lemon Vinaigrette and Chèvre. Plus stuffed and rolled Flank Steak with Pesto and Pine Nuts served with Semolina Dumplings. Tues., June 7 from 6:00 to 8:30pm
Northern Africa Chef Alex Begovic $55 Take a culinary journey to Northern Africa while you savor this creamy Tomato Soup with Saffron. Then, enjoy this bold Eggplant Salad with Cilantro, Basil and Mint. For your entrée, you will dine on a savory Moroccan Lamb Stew. Followed by a tasty Semolina Pudding with Orange Blossom Water, Dried Fruit and Almonds.
Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.
Chef Michael Maschmeier rolls pasta dough in his class, Robust German Winter Cuisine.
www.northcoast.coop 4
Arcata Classes & Workshops
Arcata Community Kitchen at 971 8th St., across from our store For registration information, see p. 1
Sun., March 6 from 1:00 to 3:00pm
Sun., April 17 from 1:00 to 3:00pm
Health & Wellness:
Plant a Medicinal Garden
Body Products
Bethany Staffieri $30 A garden can provide many things for you. A place of beauty, calmness, food and medicine - nourishing not only your body but your soul. Bethany will discuss: how to plant; food for the garden; sun patterns; water use; what local herbs grow best here; how to use the herbs and what they are good for. This class will offer a “where to begin” approach to growing medicinal herbs for this region. Bethany is a trained and certified Permaculture Consultant.
Bethany Staffieri $25 Do you use body products? Join us and learn how to reduce synthetic commercial additives while improving your health. Contrary to popular belief, vinegar—apple cider vinegar (ACV), to be exact—may not help you lose weight, but it can help you step up your beauty routine. Coconut oil is another beauty product wonder with many uses. In this class we'll be makingdeodorant, toothpaste, facial toners and body scrubs that are chemical free and really do improve your health and beauty. Bethany is a trained and certified Western Herbalist.
Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.
5
North Coast Co-op Community Kitchens
Wed., April 27 from 4:00 to 6:00pm
Simplicity of Nutrition Jennifer Shouse FREE Jennifer Shouse has a Bachelor of Science degree in Nutrition from Cal Poly University, a Master of Public Health degree from Loma Linda University, and a teaching credential in Health Science. She has been teaching nutrition at College of the Redwoods since 2008. In this workshop, “The Simplicity of Nutrition,” students can expect to learn about the constituents of a healthy diet, the link between diet and health, and how to create simple, nutritious and budget-minded meals that incorporate a variety of foods.
Arcata
Sat., April 30 from 1:30 to 3:30pm
Sat., June 4 from 1:30 to 3:30pm
Raw Chocolate
Smoothies 101: The Basics
Dr. Pepper Hernandez $30 Learn how to make nutrient-dense desserts the whole family can enjoy. All recipes are raw, vegan, gluten-free, refined sugar-free, and grain-free. This is a hands-on demonstration style class with the opportunity to make several delicious and comforting favorites. Join in on the fun with Naturopath Dr. Pepper Hernandez, Raw Food Nutritionist and Chef. Samples, recipes and cheer provided!
Dr. Pepper Hernandez $30 Need to eat healthier but don’t know how? Want to lose weight? Ready to gain energy? Want to feel happier? Join us as you learn how to make fresh smoothies that are delicious, vibrant and nutritious! This class is for the beginner and will help you with recipes and answers to questions you may have by Naturopath Dr. Pepper Hernandez, Raw Food Nutritionist and Chef. Come Have fun with us and enjoy samples and recipes!
Sun., May 22 from 1:00 to 3:00pm
Let’s Talk Liver! Bethany Staffieri $30 Among the Liver’s most important roles is the Body’s Master Detoxifier. Although highly capable of regenerative powers, the Liver is heavily taxed due to the vast amounts of substances it must filter and transform every minute of our lives. Spring is the time to flush out the old and prepare for summer. This class will offer herbal suggestions for balancing the Liver, with recipes for tea blends and ways to support the liver and kidneys with diet. Bethany is a trained and certified Western Herbalist.
Sun., June 26 from 1:00 to 3:00pm
Kvass? It has health benefits don’tcha know! Bethany Staffieri $30 Kvass is a traditional Slavic and Baltic fermented beverage commonly made from grain or fruit. Like other lacto-fermented foods, Kvass can promote intestinal health and aid digestion. You can drink it straight up or cook with it. In this class Bethany will demonstrate how to make your own batch of kvass at home. Bethany is a trained and certified Western Herbalist.
www.northcoast.coop 6
Kitchen Locations Arcata Community Kitchen 971 8th Street Arcata, CA 95521 (across the street from our store) Chef Jon Hoeschen leads a class in the Eureka Community Kitchen.
Cancellation Policy Please Cancel at Least 3 Days in Advance In order to receive a refund on classes and workshops for which you have registered, a notice of at least 3 days before your class date must be given. Refunds will be given in the form of class credits or Co-op gift cards, this also applies to classes and workshops canceled by the Co-op.
Stay in Touch See Class Availability on Our Website We recommend registering early as classes fill up quickly. View class availability on our website. www.northcoast.coop
Eureka Community Kitchen 25 4th Street Eureka, CA 95501 (inside our store)
Store Locations Arcata Store 811 I Street Arcata, CA 95521 (707) 822-5947 Eureka Store 25 4th Street Eureka, CA 95501 (707) 443-6027
Store Hours
Receive News and Specials, Sign up for Our Email Newsletter Send an email to communitykitchen@northcoast.coop with the subject line ‘Add me!’ Please include your full name and Co-op member number if you have one.
(Arcata & Eureka): 6:00 am until 9:00 pm daily www.northcoast.coop
Member Discounts
Our Mission
Members Receive a 20% Discount on All Cooking Classes and Workshops Everyone is welcome to attend Community Kitchen classes and workshops, but Co-op members receive 20% off! For information on how to receive your member discount when registering, see p. 1.
North Coast Co-op is a member-owned organization guided by the cooperative principles. As a leader in our community we emphasize a diverse selection of products while engaging members through consumer education, community building, and environmental responsibility.