Schedule AUTUMN 2018
ALL CLASSES AND EVENTS ARE HELD IN THE CO-OP COOKING SCHOOL & COMMUNITY LEARNING CENTER ON THE 2ND FLOOR OF THE CO-OP AT 2820 R ST. UNLESS OTHERWISE NOTED.
CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration. A small service fee will be added to all classes. Free classes do not have a service fee.
ONLINE sac.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
QUESTIONS ABOUT OUR CLASSES Call 916-868-6399 Monday - Friday from 9 am- 5 pm
Welcome!
The Co-op’s Cooking School & Community Learning Center offers something for everyone—cooking classes for cooks of all ages, interests and levels of experience; wellness seminars; events at local farms, and workshops to encourage healthy living and creativity. Our private teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends. Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover new flavors and skills and enjoy everything the Co-op has to offer.
CO-OP MEMBERS SAVE ON CLASSES!* CHILDREN IN CLASS We offer cooking classes designed especially for young people. To maintain an adult learning environment, we ask that babies and children under 16 are not brought to adult classes.
Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for Co-op Members and Co-op Community Discount recipients. Learn more at sac.coop.
CLASS INFORMATION
Students receive instructional handouts or copies of the recipes in most cooking classes. Snacks and a sample of each menu item will be served. A complimentary glass of wine is offered to students 21 and over in most classes, and additional glasses are available for purchase.
PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S. After 5:30 pm and on weekends all levels of the garage are available. Please do not park in the lot in front of the store.
CANCELLATION POLICY: Fee is non refundable and classes are non transferable with less than a 48-hour cancellation notice. Menus may change due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone. 18
DE Demonstration
MO Style Classes These are dynamic and interactive; students watch the chef demonstrate essential techniques, ask questions, learn about ingredients and sample each dish.
Hands-on Classes Students get hands-on practice making one or more of the dishes listed in the menu. Samples of each recipe will be served at the end of class. a vegetarian menu
a gluten-free menu (not a gluten-free facility)
must be 21 years or older to attend
a seasonal dinner
a vegan menu
Special Thanks! The following companies donate to our programs: Bob’s Red Mill • Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch East Bay Restaurant Supply • Eatwell Farm Salts • Emerald Valley • KATZ Lundberg Family Farms • Mary’s Poultry • Nancy’s Springfield Creamery Nature's Path • Organic Prairie • Organic Valley • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee • Veritable Vegetable • Woodstock Foods
Cooking Classes A Taste of the Co-op DE Cooking School MO Thursday, October 4 6-7 pm • $10 Join us for a mini-cooking class and get a taste of what our Cooking School has to offer. Chef Lucia will offer tips for great cooking skills, share some favorite ingredients and prepare Spanish goat cheese stuffed piquillo peppers. Sign up for special deals on Co-op cooking classes! Pre-registration is required. Lucia Oliverio
French Cooking: The Nice Region
DE
MO
Saturday, October 6 11 am- 1:30 pm • $65, $55* Contrary to popular belief, French cooking does not have to be fussy or complicated to be delicious! Jill shares her love and passion for French cooking with this elegant menu inspired by a recent trip to Nice: pumpkin flan served with sautéed mushrooms; chicken bouillabaisse topped with rouille, and a rustic seasonal fruit tart. Jill Simmons
Tortellini Workshop Monday, October 9 6-8:30 pm • $55, $49* Warm up with a comforting bowl of tortellini that you can create in your very own kitchen. Learn the art of making ring shaped pasta in this hands on workshop. We'll make dough from scratch and fill it with a four cheese herb filling, then enjoy our ravioli with freshly made vodka marinara sauce. Lucia Oliverio
Ramen Workshop Wednesday, October 10 6-9 pm • $65, $55* Discover how to make your own ramen and soup stocks from scratch! Sawako will share the basic techniques and the best ingredients for perfect noodles and traditional chicken and pork based broth. She will also offer tips about regional variations from Japan and how to customize your ramen. Sawako Ama
KITCHEN With
Rick Mahan acclaimed chef and owner of the waterboy and onespeed Restaurants
Fall Soups MENU
Vegetable Minestrone Chicken Soup Crushed Potato-leek Soup New England Style Fish Chowder
Vegan Curries Thursday, October 11 6-8:30 pm • $55, $49* Sweet and spicy, creamy and crunchy— curries are an explosion of flavors and textures. We'll create vegan curries and accompanying dishes: learn to make freshly roasted and ground garam masala; dal tadka; aloo palak; layered vegetable biryani, and sweet carrot kheer. Shankari Easwaran
How to Boil Water
In The
DE
MO
Monday, October 15 6-8 pm • $10* Learn what a chef is talking about when using terms like sauté, sear, simmer, poach and boil. We’ll take a common sense look at pro equipment, review measurements, and discuss flavor basics from around the world. Light snacks provided. David Nelson, Industry
OCT. 16
T U E S D AY 6 - 8 : 3 0 pm
In the Kitchen with Rick Mahan: Fall Soups
DE
MO
Tuesday, October 16 6-8:30 pm • $65, $55* Join Rick Mahan, owner and chef of The Waterboy and OneSpeed restaurants, as he demonstrates how to make some of his favorites: brothy vegetable minestrone; and classic chicken soup; as well as thick and hearty crushed potato-leek soup; and New England style fish chowder. This master chef has something for everyone! Rick Mahan
Vegan Desserts
DE
MO
Thursday, October 18 6-8 pm • $55, $49* One of the great joys of fall is a warm treat straight out of the oven. Join Marga as she teaches some of her fall staples: apple crisp with whipped cream; carrot cake with coconut cream frosting, chocolate brownies and marzipan chocolate drops. Marga Den Hoed
Harvest Happy Hour Saturday, October 20 1-5 pm • $15 We’re celebrating the Co-op’s 45th birthday! Join some of our favorite breweries, cheesemakers and food artisans for beers and snacks as we enjoy some ‘70s tunes spun by DJ Larry (Flower Vato)
The Art & Science of Cheesemaking: Parmesan Tuesday, October 23 6-8:30 pm • $65, $55* Join Sacha Laurin as she guides you through creating the iconic Italian hard cheese, Parmesan. Following age-old Italian tradition, we will be making our Parmesan-style cheese in a copper vat with fresh local milk. Impress your friends and family with your own homemade Parmesan! Sacha Laurin, Winters Cheese Company
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
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Cooking Classes Date Night: Autumn Harvest
MENU
All organic, local, vegan, gluten-free, & sugar-free
HORS D'OEUVRE Spiralized Carrot Salad almond feta, pomegranate seeds, balsamic vinagrette
FIRST COURSE Fall Flatbread cauliflower crust, roasted red lentil hummus, caramelized onions, sage roasted butternut squash, micro-greens
SECOND COURSE Autumn Risotto broccoli, spinach, sweet peas, thyme, tarragon & fresh lemon basil
DESSERT Raw Pumpkin Spice Tarts nutty crust, pumpkin custard, date caramel, coconut dream cream
SUNDAY, OCTOBER 28 • 5 PM
Friday, October 26 • 6-8:30 pm $120, $110* per couple The leaves are falling and the brisk evenings are calling us to enjoy the flavors of fall. Bring a date or a friend for a night of hands-on fun. Each couple will learn to make creamy butternut squash soup; Italian herb roasted chicken; mushroom ragu with creamy polenta, and a rustic Italian apple cake. Lucia Oliverio
Coffee: Seed to Cup Saturday, October 27 DE 10-11:30 am • $15, $10* MO Explore the journey of coffee. Pachamama Coffee Cooperative is owned by coffee farmers who grow, pick, mill and ship their coffee to Sacramento. Cruz will demonstrate various brewing methods, and we will taste different Pachamama single origin coffees and blends as we learn the best ways to brew a more sustainable cup of coffee. Cruz Conrad, Pachamama Coffee Cooperative
Food Simply Pop-Up Dinner
Chef Dave Nelson brings Industry to the Co-op. Learn the techniques behind the recipes just like you would in culinary school.
Mon. to OCT. How Boil Water
15
6:30-8:30 pm
MOTHER OCT. THE SAUCES Mon.
29
6:30-8:30 pm
Mon. ART & SCIENCE NOV. THE OF EMULSION
12
20
6:30-8:30 pm
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Sunday, October 28 5-7:30 pm • $55 Community and food come together in this plant-based pop up from Food Simply. Enjoy dining with your community and savor a spiralized carrot salad; fall cauliflower flatbread with roasted red lentil hummus; autumn vegetable risotto, and raw pumpkin spice tarts.
The Mother Sauces Monday, October 29 DE MO 6-8 pm • $49, $40* Learn three French mother sauces—béchamel, velouté and espagnole—the base for countless classics like creamy sauces and pot pies. This course will lay out the foundations for you in a simple and fun way. What we make in class will depend on which ingredients are at their peak that day. You'll learn the techniques to effortlessly create perfect sauces in your own kitchen. David Nelson, Industry
Asian Street Foods
DE
MO
Tuesday, October 30 6-8 pm • $55, $45* Join Mayumi as we learn to make yakisoba from Japan; chicken satay with spicy peanut sauce from Singapore; beef pho from Vietnam, and pajeon— green onion pancakes with chili soy sauce from Korea. Mayumi Tavalero
Indian Curries Thursday, November 1 6-8:30 pm • $59, $50* Learn to use freshly ground spices and make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: spicy and tangy pork vindaloo; creamy butter chicken; fragrant kashmiri pilaf, and sweet carrot halwa for dessert. Shankari Easwaran
Co-op Wine Tasting Saturday, November 3 1-5 pm • $15 Sample and save on dozens of wines. Meet the winemakers, choose some new favorites for all your holiday celebrations, and taste caviar with Tsar Nicoulai. Special discounts on select wines all weekend.
Cooking Classes The Keto Thanksgiving
Holiday Pie Workshop
Tuesday, November 6 DE 6-8:30 pm • $55, $45* MO Enjoy your favorite Thanksgiving side dishes while sticking to your low carb or Ketogenic diet. Mayumi will turn iconic dishes into low carb friendly ones. Our menu includes Parmesan crackers; savory stuffing; rich gravy; classic green bean casserole, and pumpkin cheesecake bars. Mayumi Tavalero
Saturday, November 10 1-4 pm • $75, $65* Jill will share her prizewinning crust recipe and simple techniques for making a flaky mouthwatering crust every time. In this workshop we will make a full sized apple cranberry pie with a lattice top from scratch for your holiday festivities—learn to measure, mix and roll. Then make the filling and top it off with beautiful lattice work. Jill Simmons
Vegan Thanksgiving Thursday, November 8 DE MO 6-8 pm • $59, $50* Gather around the table for a plant-based Thanksgiving. These mouthwatering dishes will give you the warm satisfaction of the holidays. Our menu includes stuffed seitan roast; green bean casserole; creamy mashed potatoes and celery root; savory mushroom and onion gravy, and pumpkin pie with whipped cream for dessert. Marga Den Hoed
Teashop: All About Green Tea
DE
MO
Saturday, November 10 10-11:30 am • $35, $30* In this workshop for tea lovers, Sawako will share the joy and the art of brewing and pouring tea and discuss its many health benefits. Enjoy sencha green tea; Moroccan mint green tea; jasmine green tea; and a vegan matcha latte, paired with tea time snacks. Sawako Ama, Director of Temple KUKURI - Japanese Tea and Meditation Center
The Art & Science of Emulsion
DE
MO
Monday, November 12 6-8 pm • $49, $40* They say oil and water don’t mix. This class proves those so-called experts wrong! Chef Dave de-mystifies vinaigrettes, dressings, mayonnaise and aïoli by teaching you the techniques that create all these variations. We’ll also explore hot emulsion sauces like hollandaise. Enjoy samples of the evening’s creations. David Nelson, Industry
Discovering Artisan Cheese
DE
MO
Thursday, November 15 6-8 pm • $65, $55* Learn about the world of artisan cheese. Handcrafted in small batches using traditional methods, these are the cheeses dreams are made of. We’ll talk about how cheese is made and aged while tasting 12 different cheeses plus accoutrements. Leave with knowledge for making a successful cheese plate and how to select the perfect cheese for any recipe. Sara Crocker, Cheesemonger
The Art & Science of Cheesemaking: French Style Triple Cream
Holiday Cookies and Treats Workshop
Tuesday, November 27 6-8:30 pm • $65, $55* The French are famous for luscious triple-crème cheese. Think Brie and Camembert taken to a new level of buttery decadence! Learn about the triple-crème tradition with cheesemaker Sacha Laurin. Make your own triple-crème chaource to age to perfection in time for the holidays. Sacha Laurin, Winters Cheese Company
Thursday, December 13 6-9 pm • $65, $55* Jill will share her decorating secrets for beautifully adorned cookies. We'll decorate sugar cookies and enjoy them in class with homemade hot chocolate. We'll also make and gift wrap almond biscotti, decadent hot chocolate mix and white chocolate peppermint bark to give away as gifts. Jill Simmons
Elegant Appetizers and Wine Pairings
Holiday Ravioli Workshop
DE
MO
Thursday, November 29 6-8:30 pm • $65, $55* Your holiday party will shine with these festive appetizers. Join Jill as she teaches us how to make twice baked baby potatoes with truffle caviar; shrimp, pink grapefruit and avocado salad; spinach and Gruyere in puff pastry, and seared duck breast with candied citrus. We'll taste and discuss pairing options with Walt. Jill & Walt Simmons
Cooking with Coffee Tuesday, December 11 DE MO 6-8 pm • $59, $50* Think outside the mug! If you're a coffee lover, you'll be delighted to know that you can add depth of flavor to your cooking with a little coffee. Enjoy bold flavors: bacon and goat cheese stuffed figs with coffee balsamic glaze; winter greens with pears and coffee vinaigrette; a coffee rubbed pork loin roast, and coffee cake with brown sugar pecan topping for the finale. Mayumi Tavalero
Monday, December 17 6-8:30 pm • $55, $49* We’ll make fresh pasta from scratch and prepare roasted beet ravioli with mascarpone thyme filling with a simple garlic sauce, and Gorgonzola butternut squash ravioli with a brown butter sage sauce. Lucia Oliverio
Tamales For the Holidays Tuesday, December 18 6-8:30 pm • $59, $50* Chef Adam will lead our tamalada as we learn to make homemade masa, salsa and avocado crema. We’ll each prepare a dozen green chili and pepper jack cheese tamales. Feliz Navidad! Adam Lovelace
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Wellness and Community Wellness Wednesday: Knee to Foot
Stress and Burnout Self-Care
Wednesday, October 17 9-11 am • Free Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up from knee to foot and keep that area of the body mobile and happy. Designed for seniors, but open to anyone. FitsomStudios
Wednesday, November 7 6-7:30 pm • $15, $10* Stress and burnout negatively impact a large majority of us, and the signs are sneaky and can happen fast. The good news is that we can learn to recognize the signs in ourselves and others to be able to prevent it and recover quicker. This workshop is perfect for those intererested in starting a self-care practice at home to live a happier more fulfilled life. Jen Durkee of The Yoga Seed
Wellness Wednesday: All Bodies Yoga Wednesday, October 17 2-3:30 pm • Free As the name implies, this class is for any person with a body—that’s you! All Bodies Yoga is designed to be inclusive for all body types, with special consideration for those living with disabilities, chronic pain or injuries. Designed for seniors, but open to everyone. Jen Durkee of The Yoga Seed
Anti-Inflammatory Toolkit Monday, October 22 6-8 pm • $15, $10* Inflammation is an underlying factor in almost every chronic disease, but what is it and how do we mitigate its detrimental effects? Come learn about the impactful ways nutrition can support antiinflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant. Antonella Aguilera-Ruiz, ND
Female Hormone Imbalance: Finding a New Peace Wednesday, November 14 6-7:30 pm • $15, $10* Certified herbalist and author Sarah Abernathy details easy ways to manage hormone related problems like mood swings, irregular cycles, perimenopause symptoms and beyond with a targeted diet and specific herbs and supplements. You will learn natural ways to reduce stress, improve your mood and put your hormones back on track— wherever you may be in your life journey. Sarah Abernathy, Herbalist
Wellness Wednesday: No More Stiff Neck! Wednesday, December 19 9-11 am • Free Learn how to keep your body moving pain free! In this class, you will learn self care practices to loosen up the neck to keep you feeling mobile and happy. Designed for seniors, but open to everyone. Fitsom Studios
WORKSHOPS Succulent Propagation and Gift Making with TufaRock Wednesday, November 28 6-8 pm • $45, $35* Participants will take cuttings from a variety of colorful succulents and learn how to create a beautiful, personalized arrangement for the holidays. Care instructions will be covered so your new little plants will thrive for years to come! Plants, pots and soil included. Joe Triglia of TufaRock Designs
Wreath Making Workshop at Good Humus Produce Saturday, December 1 10 am-4 pm • $75 includes a farm fresh lunch Learn to make beautiful wreaths of dried herbs, flowers and greenery from the farm and add a natural homemade touch to your holiday gift giving. Students will take their creations home to use as decorations or gifts. A farm fresh lunch and a tour of the gardens are included. Class will be held at Good Humus, Capay, CA. Annie Main, Good Humus Produce
Homemade with Jolie: Skincare Gifts Wednesday, December 12 6-8:30 pm • $45, $35* Learn how to make spa quality body care products using natural ingredients that make great holiday gifts. In this hands-on workshop, we’ll create a dreamy winter salve; a simple lip balm; an oatmeal bath soak, and an invigorating sugar scrub. Students will take home what they make in class and have a framework for creating more gifts at home. Jolie Laudicina
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CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Kids and Teens
Kids
and
Teens
IN THE KITCHEN
Ages 10-17
Classes are hands on and all students will make each recipe on the menu. They will use high quality ingredients, learning essential cooking skills and techniques along the way. Students will enjoy the food they have made together at the end of class. Instructor: Chef Adam Wadhwani and Co-op Staff
Pasta
Dinner to Impress*
Holiday Treats
Fresh Ricotta Ravioli
Goat Cheese Stuffed Chicken Breasts
Make Raspberry Thumbprints
Friday, Oct. 12 4:30-7 pm • $49,40*
Sage Butter Sauce Homemade Tiramisu
Friday, Nov. 9 4:30-7 pm • $59, $50*
Potato Gratin Crispy Crostini
Friday, Dec. 21 4:30-7 pm • $49,40*
Flaky Baklava Decorate Sugar Cookies
Arugula Salad with Vinaigrette
SEEDS Imagine the
possibilities in a seed! Class will be held in the Youth Garden at 2140 Chase Drive in Rancho Cordova
S AT U R D AY OCTOBER 13
*Designed for students with an adventurous palate and confidence in the kitchen.
9:30-11:30 AM • $15
Learn about seeds, what they are made of, how to grow and care for them and why they are important.
ENGAGE MAKE MEET CREATE
in fun, educational activities a farm fresh snack the farm animals something to take home
Suggested ages 3-9. This is a child-focused farm experience. Registration is for children only, one adult may accompany each child.
AUTUMN BREAKFAST In this class, we work together in the kitchen to make real food with a healthy helping of fun!
Sprouting
Pumpkin Pancakes Homemade Butter Homemade Applesauce Apple Tasting
Ages 6-9
Kinder
COOKS & BOOKS
Thursday, October 25 4-6pm • $35, $25* BENJI AND THE 24 POUND BANANA SQUASH Story time meets snack time as we read a fun story and make a snack with winter squash. With guest reader, Nate Halsan, from the Sacramento Public Library
Ages 4-6
at t
Thursday, November 15 2-3 pm • $15, $10*
he C
o-o p!
Free Event!
Wear Your Costume, Bring Your Bag and Trick or Treat on Every Aisle!
OCT. 31
WED. | 4 PM
CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
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Farm Classes Staying Healthy with the Winter Season
Herbs for the Heart and Circulation Saturday, October 13 9:30 am-12:30 pm • $25 Candis will discuss the various conditions that can affect the heart and circulation. She will show you ways to help keep the circulation strong and various herbs that can help with regulating the heart as well as herbs for the emotional heart. This is an experiential hands-on class. Many herbs will be sampled and students will make herbal formulas to take home. Candis Cantin, Integrative Herbalist, Counselor & Teacher
Sustaining the Environment with Native Plants Saturday, November 3 9 am-noon • $25 The better connections we have with the environment, the easier it becomes to sustain it. Using native plants for food and materials brings the connection we have with the environment to the forefront. Learn how to analyze plants for human use and how to collect them in a sustainable way. Mark Lum, California Native Plant Society
Saturday, November 3 1-3 pm • $20 According to Traditional Chinese Medicine, one of the best ways to maintain good health is to balance your body with the outside world. Nature's cycles affect not only the external climate, but also our internal health and wellbeing. This lecture will feature seasonal approaches to nutrition, disease prevention, and mind-and-body fitness. Tian Li. Wu, L.Ac MSTOM, Tian Chao Herbs & Acupuncture
Introduction to Permaculture and Forest Garden Design Saturday, November 10 12-3 pm • $25 Permaculture uses nature's design to grow food, fuel, fiber and medicine for our needs while also enhancing the land at the same time. You will get a crash course on how and why permaculture works, learn how to establish a food forest garden that is the best physical manifestation of nature and how to create a social demonstration model in your neighborhood. This class is lecture and hands-on. Matthew Trumm, Treetop Permaculture
Fruit Tree Care Saturday, December 1 1-4 pm • $25 Proper care of fruit trees can boost their health and maximize their production. In this informational and handson workshop, we will cover general fruit tree science and how to prepare your trees for winter and early dormant season pruning. Half of this class will be held outside in the orchard, so please wear appropriate clothing and footwear. Soil Born Farms Staff
Wild Edibles: Acorns Tuesday, December 4 6-8 pm • $25 Learn how to forage and cook with wild edible foods. Acorns are nutritious, high in protein and naturally gluten free. This hands-on class focuses on how to make acorns into a tasty flour. You'll go home with recipes on how to cook with this healthy alternative to white flour. Other wild foods may be offered depending on seasonal availability. You will develop the skills and confidence to start wild foraging on your own. Alex Morton, Soil Born Farms
Beginning
Home Gardene r we e k e n d i n t e n s i ve Learn the essential topics to help the new gardener create and maintain a thriving, abundant edible organic garden.
Sat. Oct. 20 – Sun. Oct. 21
9 am-4 pm • Registe r at soilborn.org
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CLASS SCHEDULE AUTUMN 2018 • REGISTER AT SAC.COOP
Succulent Wreath Workshop Wednesday, December 5 6-8:30 pm • $25, (plus a materials fee of $60 payable to the instructor in class) Discover how to make beautiful succulent wreaths while making your own to take home. You will learn how to prepare cuttings, how to care for your wreath to keep it beautiful year after year and how to use different design principles to create a wreath that can be hung up or used as a holiday centerpiece. Students should bring a hot glue gun and 5-10 glue sticks. Pamela Marentis, The Succulent Marketplace All classes are held at Soil Born Farms American River Ranch 2140 Chase Dr. in Rancho Cordova. Register at sac.coop For a complete schedule of classes, activities, events and volunteer opportunities at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.