Schedule SUMMER 2017
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.
ONLINE sac.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
Welcome!
QUESTIONS ABOUT OUR CLASSES
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.
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
CHILDREN IN CLASS We offer cooking classes designed especially for students aged 4-17. To maintain an adult learning environment, we ask that babies and children under 18 are not brought to adult classes.
PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S. After 6 pm and on weekends all levels of the garage are available.
CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable 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.
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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 OWNERS SAVE ON 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 owners. Learn more about Co-op ownership at sacfood.coop/ownership
CLASS INFORMATION
Students receive copies of the recipes in all 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.
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.
Seasonal Dinner
These prix-fixe dinners feature talented local chefs and artisans. A full meal is served, tax, gratuity and at least one wine or beer pairing are included.
must be 21 years or older to attend
a vegetarian menu
a vegan menu
a gluten-free menu (not a gluten-free facility)
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 • Equal Exchange 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
Thursday, July 6 6:30-7:30 pm • $10 Join us for a mini cooking class and get a taste of what our Cooking School has to offer. Chef Adam will offer tips for great knife skills, share some favorite ingredients and prepare a delicious recipe. Special deals on Co-op classes! Pre-registration is required. Adam Lovelace-Spirit
Handmade Rainbow Pasta Saturday, July 8 1-3:30 pm • $59, $49* Making pasta from scratch is even more fun when you add some color! In this hands-on class, Lucia leads us in making fresh pasta dough, colored with beets and spinach. Then we’ll cut tri-color pasta shapes and enjoy them with homemade Alfredo sauce and sautéed veggies. Lucia Oliverio DE
MO
Monday, July 17 6-8:30 pm • $49, $40* Camp cooking can be one of the best parts of your time in the great outdoors. A little planning and a bit of preparation at home will help you deliver scrumptious meals with easy cleanup and enough protein for lasting energy. We’ll discuss how to brew perfect coffee without electricity and try some quick and tasty breakfast options. Chef Adam will demonstrate a tomatobasil polenta with burrata mozzarella and a peach and blackberry campcake. Our friends from REI will be on hand with some cool gear that makes camp cooking a breeze. Adam Lovelace-Spirit
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MO
Tuesday, July 18 6:30-8:30 pm • $59, $49* Transform your home into a tiki room with a dinner that is a throwback to midcentury Americana. Chef Mayumi gives the menu an upgrade without losing the kitsch: crab rangoons with sweet and sour dipping sauce; teriyaki baby back ribs; grilled shrimp with mango-ginger salsa; Asian slaw with roasted peanuts, and mint and rum pineapple boats. Mayumi Tavalero
Brewery Dinner with New Glory Craft Brewery Thursday, July 20 6:30-8:30 pm • $65, $55* Enjoy New Glory’s creative brews paired with Chef Dio's fresh takes on California cuisine: charred chopped kale salad with cumin-ranch dressing; blistered padrones; taco duo: banh mi-style tacos with pickled vegetables, spicy chicken tikka tacos with cilantro mint salsa, and chocolate chile brownies. Dionisio Esperas
Vegetarian Breakfast & Brunch Saturday, July 22 DE 10 am-noon • $49, $40* MO Start your morning with these delicious, satisfying and nutrient-dense dishes that can be served on a busy weekday or a lazy weekend: vegetable frittata with zucchini, tomatoes and fresh basil; sweet and savory pancakes, and a quinoa breakfast bowl with blackberries and homemade cashew milk. Marga den Hoed
Sensational Sushi Monday, July 31 6-8:30 pm • $59, $49* Learn techniques for making hand rolls and maki sushi rolls. We’ll make a spicy California roll with avocado; a smoked-salmon hand roll with pickled red onions and a seasonal veggie roll. You’ll eat what you roll, so come prepared to have a great time. Dionisio Esperas
Fitness Nutrition: Fueling Your Outdoor Workout
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MO
Thursday, August 3 11 am-1 pm • $55, $45* Fueling your body with everything it needs is critical to making the most of your workout and keeping you nourished, energized and hydrated! These recipes will do all that and taste great too: chocolate, nut butter and banana protein shakes; bone broth egg drop soup with ginger and green onions, butternut squash and almond flour pancakes; spicy chicken coconut curry, and a lemon-maple sports drink. Mayumi Tavalero, Certified Fitness Nutritionist
Eggplant Extravaganza
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MO
Monday, August 14 6:30-8:30 pm • $55, $45* Locally grown eggplant is abundant in the summer; Italian cuisine makes the most of the bounty, and this class will inspire you to do the same! We will make an appetizer of thinly sliced eggplant, pan-fried and oozing with fresh mozzarella; caponata crostini; roasted eggplant and tomato salad, and stuffed eggplant with prosciutto and provolone. Lucia Oliverio
Making pasta from scratch is even more fun when you add some color! In this hands-on class, Lucia leads us in making pasta dough, colored with beets and spinach.
SATURDAY
JULY 8
1-3:30PM
Your Sum l e
er m
Fuel Your Summer: Camp Cooking
Vintage Tiki Party
F u
A Taste of the Co-op DE Cooking School MO
C A M P CO O K I N G Perfect Coffee Q u i c k & Ta s t y B r e a k fas t s T o m at o - B a s i l P o l e n ta Fruity campcake Gear demo
M O N D AY
J U LY 1 7
6 - 8:30PM
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
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Cooking Classes Hearty Vegan Bowls
Thai Favorites
Tuesday, August 15 6-8:30 pm • $55, $45* These versatile one-dish bowls of flavor make a satisfying lunch or dinner, with a hint of protein, lots of veggies and some carbs. We’ll make a spicy carrot salad bowl with rice, mung beans and lime; Asian noodle bowl with peanut sauce, veggies and fried tofu; caramelized pineapple with Hodo Soy Five-Spice Tofu Nuggets in a homemade Asian dressing; bean salad with jicama, mangos and fresh corn with a roasted cumin dressing. Shankari Easwaran
Tuesday, August 22 6-8:30 pm • $55, $45* Join us and learn about key ingredients and techniques to help you create delicious Thai food at home. We’ll make a classic pad thai; a green chicken curry with our own freshly made curry paste, fresh spring rolls and peanut sauce, and Thai fried bananas for dessert. Shankari Easwaran
Keto Fast Foods Thursday, August 24 DE 6:30-8:30 pm • $55, $45* MO The Ketogenic Diet is high in fats, moderate in protein, and very low carb, and many are finding it beneficial to fat loss and health. This menu revamps fast food favorites for the Keto lifestyle: deep dish sausage and pepperoni pizza; bacon Swiss burgers on a portobello “bun”; fish tacos with avocado cream sauces, and Keto chocolate shakes. Mayumi Tavalero
Asian Summer Salads Saturday, August 19 10 am-noon • $55, $45* Salad can be a quick, healthy and delicious main dish for the heat of summer. Learn how to whip up some key dressings and practice making fresh spring rolls with sweet and sour lime dressing. Taste summer udon salad with ponzu dressing; avocado radish salad with sesame goddess dressing, and chicken salad with temple soy sauce dressing. Sawako Ama
The Raw Gourmet Monday, August 21 6:30-8:30 pm • $55, $45* Incorporating more raw foods into your diet is a fresh and tasty way to enjoy summer. Adam shares tips for creating a gourmet meal of raw, natural foods: spicy carrot avocado soup; “Simply Raw” pad thai with zucchini, mint, shallots, cherry tomatoes and Brazil nut parmesan, and raw chocolate mousse with coconut cream. Adam Lovelace-Spirit 4
Can Do! Small Batch Canning
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MO
Saturday, August 26 10 am-12:30 pm • $55, $45* Small batch canning is a great way to preserve gorgeous summer fruit and experiment with a variety of flavor combinations. Janet will equip you with the technical knowledge and some delicious recipes to make your own preserves, including peach lavender jam, watermelon mint shrub, and blueberry jam with crystallized ginger. Janet McDonald This class combines hands-on practice and cooking demonstrations.
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
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THURSDAY
AUG.
31
6:30-8:30PM
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THURS.
JULY 20
6:30 - 8:30PM
THURS.
SEPT. 28
6:30 - 8:30PM
Homemade Ricotta Monday, August 28 6-8:30 pm • $55, $45* Lucia will teach you how to make your own fresh and creamy ricotta, and how to incorporate it into some delectable Italian dishes: savory tart with fresh herbs and summer vegetables; lemony ricotta pasta with basil, and a luscious Tuscan cheesecake. Lucia Oliverio
Brewery Dinner with Bike Dog Brewing Co. Thursday, August 31 6:30-8:30 pm • $65, $55* West Sac’s Bike Dog Brewing Co. prides itself on fresh and tasty brews that are great paired with BBQ. Chef Dio ‘cues up a savory menu with each course paired with a different Bike Dog brew: grilled pepper salad with warm goat cheese and fresh herbs; kalua pulled pork sliders with ginger chili sauce; grilled spice-rubbed tri-tip with chargrilled tomato salsa and corn on the cob, and grilled peaches with Milk Stout caramel sauce. Dionisio Esperas
The Dr & the Chef: Mediterranean Diet Wednesday, September 6 6-8:30 pm • $55, $45* A Mediterranean diet DE MO is full of health promoting benefits and delicious flavors. Our menu is inspired by summer’s bounty: ratatouille; spatchcocked chicken with basil salsa verde; marinated chickpeas with radicchio and Parmesan, and stuffed peaches with chocolate and amaretti. Dr. Antonella Aguilera-Ruiz, ND and Adam Lovelace-Spirit
Jewish Culinary Traditions for Fall Holidays
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MO
Thursday, September 7 6:30-8:30 pm • $55, $45* Explore some of the special foods and traditions associated with the fall Jewish holidays. For Rosh Hashanah, the New Year, Evie will present beet hummus and honey cake with a twist. For Sukkot, the week-long harvest festival, we’ll have an old family recipe for a versatile green bean dish. We will also enjoy a Dutch version of potato kugel, a savory pudding for any time. Evie Lieb
Cooking Classes The Roaming Spoon Farm to Fork Dinner
Vegan Curries Tuesday, September 12 6-8:30 pm • $55, $45* Sweet and spicy, creamy and crunchy-curries are an explosion of flavors and textures. We'll create vegan curries and accompanying dishes: Punjabi rajma—red beans cooked with freshly ground spices; crispy vegetable pakoras; massaman curry vegetables with our own fresh vegan curry paste, and mango lassis. Shankari Eswaran
Friday, September 8 6:30-8:30 pm • $65, $55* Chef Sylvanna Mislang creates a local vegan menu that is an explosion of colors, tastes and textures on the plate: heirloom tomatoes, balsamic pearls, shallot vinaigrette and herb salad; deconstructed "stuffed" bell pepper with fresh herbs and garlic foam; roasted grapes and fennel, whipped cheddar and toasted almonds, and tomato and coconut mousse, roasted peaches, and pickled nectarines.
Paleo Chinese Classics
Can Do! DIY Tomato Sauces and Salsa Saturday, September 9 10 am-12:30 pm • $55, $45* This time of year beautiful and flavorful local tomatoes are everywhere! Preserve the harvest for a taste of summer that lasts all year. Janet shares various techniques and recipes for canning fresh tomatoes for sauces, salsa and more. Janet McDonald
Fermentation Basics: Pickles, Krauts and Kimchi Monday, September 11 6:30-8:30 pm • $55, $45* Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickles: garlic tamari pickles; kimchi; carrotbeet-red cabbage kraut; ginger pickle, and curried cauliflower pickles. Marga den Hoed
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MO
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Thursday, September 14 MO 6:30-8:30 pm • $55, $45* The paleo lifestyle is centered around unprocessed whole foods and sustainable meats. We’ll share an overview of the paleo template, strategies on how to stock a paleo kitchen, and tips and tricks for adding flavor. Mayumi shares tasty recipes for wonton soup with pork and seasonal vegetables; paleo orange chicken thighs; pork fried cauliflower rice, and stirfried cashew cabbage with garlic and ginger. Mayumi Tavalero
The Art of Risotto
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MO
Monday, September 18 6:30-8:30 pm • $55, $45* Risotto is an art form, and once you master the techniques, you can create countless variations using your favorite ingredients and whatever is in season. Lucia shares her secrets for a saffron-rich traditional risotto Milanese; luscious seafood risotto with shrimp, and a butternut squash risotto. Lucia also demonstrates how to use leftover risotto for crispy and creamy arancini. Lucia Oliverio
The Art & Science of Cheesemaking: Camembert Tuesday, September 19 6-8:30 pm • $55, $45* Camembert is one of the most iconic cheeses in the world. You will create your very own complex and creamy camembert using Straus organic milk, and Sacha will teach you how to ripen and age it at home. Sacha Laurin, Winters Cheese Co.
Brewery Dinner with Ruhstaller Brewing Thursday, September 28 6:30-8:30 • $65, $55* Sacramento’s own Ruhstaller Brewing says “We grow beer!” Join us for the ultimate Farm to Fork and Farm to Pint event with Chef Ame’s four course menu paired with Ruhstaller’s local brews: fried goat cheese with honey and lemon; plums and nectarines with prosciutto, cilantro and serrano peppers; pan-seared pizzettas with heirloom tomatoes, corn and sausage with fresh basil and arugula, and chocolate & vanilla ice cream beer floats. Ame Harrington
Hand-Made Pot Stickers Saturday, September 30 1-3:30 pm • $55, $45* Pot stickers can be stuffed with almost anything—add a variety of dips, and the possibilities are practically limitless! Sawako shares her recipes and guides you in making ground turkey and vegetarian pot stickers. You will learn tricks and tips for modifying this recipe so you can make your own spring rolls, wonton soup and more. Sawako Ama
FuelING YOUR Outdoor WORKOUT Nutritionist Mayumi shares recipes that will fuel your body with everything it needs to making the most of your workout!
MENU Chocolate, Nut Butter & Banana Protein Shakes Bone Broth Egg Drop Soup with Ginger & Green Onions Butternut Squash & Almond Flour Pancakes Spicy Chicken Coconut Curry Lemon-Maple Sports Drink
THURS. AUG. 3 • 11 am -1 pm
Chef Sylvanna Mislang creates a vegan menu that is an explosion of colors, tastes and textures on the plate.
FRIDAY
SEPT.
8
6:30 - 8:30 PM
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
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Kids and Teens Kindercooks & Books
Sprouting Chefs
Teens in the Kitchen
Wednesday, July 19 1-2:30 pm • $15, $10* Story time meets snack time as we read The Little Mouse, the Red Ripe Strawberry and the Big Hungry Bear and work together to make strawberry smoothies. With guest reader Nate Halsan from AGES the Sacramento 4-6 Public Library
Wednesday, August 2 10 am-noon • $35, $30* We’ll work together to make real food with a healthy helping of fun: rainbow wraps with beet hummus and veggies, macaroni salad, and watermelon strawberry coolers.
Thursday, August 17 4-7 pm • $55, $45* Teens who love to cook will get a chance to hone their knife skills, high heat cooking, perfect pastry and the art of proper seasoning. We’ll make veggie stir-fry, sweet potato fries with cilantro lime sauce,and peach AGES tartlets with freshly 13-17 whipped cream. Adam Lovelace-Spirit
AGES
6-9
2017
MONDAY
JULY 10
FRIDAY
TO
JULY 14
MONDAY
JULY 24
TO
FRIDAY
JULY 28
Families in the Kitchen Friday, September 29 4-6:30 pm • $49, $40* Cooking together is a great way for the whole family to spend time together. We’ll make enchiladas, calabacitas, Spanish rice, and Mexican chocolate brownies. Lucia Oliverio
MONDAY
AUG. 7
TO
FRIDAY
AUG. 11
MENUS and REGISTRATION AT SACFOOD.Coop
Wellness and Community Healing the Thyroid
Wellness Day! Saturday, July 15 11 am-2 pm • free Sample supplements and products for good health, taste some quick and healthy recipes, and get fitness tips from Fleet Feet Sports and It’s All Yoga.
The Natural Medicine Chest Wednesday, July 19 6:30-8 pm • $20, $15* Symptoms are the body’s way of communicating that there is a problem. By taking certain medications, you are simply treating the warning signal rather than the cause. Learn how food choices, homeopathic and natural remedies and lifestyle changes can help us live without drugs and maintain good health. Dr. Damon West 6
Wednesday, August 2 6:30-8 pm • $20, $15* An imbalance in thyroid function can be connected to fatigue, weight gain, insomnia, anxiety, digestive issues and depression. Learn why your standard thyroid test might be missing the real issue; food and lifestyle changes to support thyroid function, and an overview of options to bring your thyroid back to health. Dr. Antonella Aguilera-Ruiz, ND
Too Much Stress and Not Enough Sleep? Wednesday, August 23 6:30-8 pm • $20, $15* Over-stress and sleep deprivation are tied to feelings of frustration and worry, blood sugar irregularities, and impaired immune function. Learn tips and tricks to manage stress and sleep better naturally—we will cover lifestyle choices, activities and rituals, and supportive foods and herbs. Amy Keller, Organic India
CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
Living and Coping with Fibromyalgia Wednesday, August 30 6:30-8:30 pm • $20, $15* Fibromyalgia is definitely challenging. Medications and supplements can be helpful, but adjusting your lifestyle can sometimes be even more so. In this interactive workshop, we will discuss different strategies that can lead you to feeling better and living a more productive life. Terry McSweeney, Fibromyalgia Pathways
Homemade Kombucha Wednesday, September 13 6-8:30 pm • $45, $35* Learn how to craft this sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. Leave class with your own mother culture and a customized brew to get started! Sacha Laurin
SEED: The Untold Story Film Screening and Community Seed Swap Wednesday, September 20 6:30 pm • $10 Few things on Earth are as miraculous and vital as seeds. This film follows passionate seed keepers protecting our 12,000 year-old food legacy. If you have seeds to share, bring them for an old-fashioned community seed swap.
Inflammation Connection Wednesday, September 27 6:30-8 pm • $20, 15* Inflammation is a universal human condition. It contributes to everything from environmental allergies and food sensitivities to autoimmune disorders. We’ll discuss the causes and treatment of inflammation and learn the diet and lifestyle approaches to reduce inflammation and related health issues. Dr. Suzette Lanzarotta
Farm Classes
Herbal First Aid Tuesday, July 11 5:30-8:30 pm • $25 (plus a $10 materials fee, payable to the instructor in class) Empower yourself to handle non-emergency first aid situations using plants. We will discuss plants that can be used to address minor injuries and illnesses, learn to create home and travel first aid kits, and identify first aid plants you may find in the wilderness. We will make herbal preparations in class to get you started on your kit. Daylin Wade
Introduction to Permaculture and Forest Garden Design Saturday, July 22 1-4 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, and then learn how to establish a food forest garden that is the best physical manifestation of nature. The class is lecture and hands-on. Matthew Trumm & Sarah Jo Michalak
Raised Bed & Container Gardening
Growing Medicinal & Culinary Herbs
Saturday, July 29 9 am-noon • $25 This class will cover all the things you need to know about how to grow plants successfully on a window, on your front porch or balcony, and in a raised bed. Learn it all, from the right type of container, to what vegetables do best and how to care for them in their containers. Michele Ranieri
Tuesday, August 15 5:30-8:30 pm • $25 This class offers classroom and hands-on instruction for growing an array of medicinal and culinary herbs, and an introduction to harvesting and using what you grow. Daylin Wade
Sowing the Seeds of Serenity: Garden & Art to Soothe Stressed Children Saturday, August 5 1-4 pm • $25 (plus a $15 materials fee, payable to the instructor in class) The garden is a safe and welcoming place where children can leave their stress behind. Learn how to teach resiliency, self-expression, stress management skills and self-soothing techniques to empower children ages 4 through 17. Recommended for teachers and parents (adults only). No art or garden experience is necessary. Amy Green
Preparing a Fall Garden Saturday, August 19 1-4 pm • $25 In this class you will learn about seasonal crops, fall garden tasks and how to ensure your garden is productive. Leave class with a fall garden plan and seeds. Michele Ranieri
Basics of Herbal Medicine Saturday, September 2 9:30 am-12:30 pm • $25 Learn how to bring medicinal plants into your everyday life to promote overall wellness and address minor illnesses and injuries. We will discuss the healing properties of several common herbs, and how to incorporate them through cooking, everyday herbal tonics and simple home remedies to use when ailments arise. Daylin Wade
Gardening Wisdom Saturday, September 30 9 am-noon • $25 This class offers everyone a unique opportunity to build intuition with plants and have more consistent success in growing an abundant garden. Walk away with hard-earned advice for gardening success with a discussion of how tending a garden leads to a deeper understanding of nature, the land, and ultimately a deeper understanding of ourselves. Michele Ranieri
Fruit Tree Care Saturday, September 30 9 am-1 pm • $35 Proper care of fruit trees can boost their health and maximize their production. In this informational and hands-on workshop, we will cover early fall care, harvest techniques, and how to prepare your trees for dormancy. Half of this class will be held outside in the orchard, so please wear appropriate clothing and footwear. Michael Flynn
Bees, Butterflies, Bugs & More! Learn about all of the wonderful little critters that live on the farm and how they help us. Kids will explore the garden, make a farm fresh snack, meet the farm animals, and create something to take home. Suggested ages 3-9.
SATURdAY
AUG. 5
9:30 - 11:30AM
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. CLASS SCHEDULE SUMMER 2017 • REGISTER AT SAC.COOP
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