COOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MORE

Our Cooking Class program offers something for everyone—Cooking Demonstrations and Hands-on Workshops for a variety of dietary preferences, as well as Seasonal Dinners featuring special guests. At our Cooking Classes, students will be served a sample-sized portion of each dish prepared; at our Seasonal Dinners, a full meal will be served.

CLASS REGISTRATIONAll classes and events are held in the Co-op Community Learning Center & Cooking School at 1914 Alhambra Blvd. unless otherwise noted. Pre-registration is required for all classes. Fees are due at the time of registration.

ONLINEsacfood.coopBy Phone 916 868-6399 weekdays from 9 am to 5 pm

CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to change any menu 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.

CO-OP OWNERS SAVE ON CLASSES! Each class lists 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

The instructor for each class is listed in italics following the class description.

V

Indicates a seasonal dinner

hands-on class, otherwise all classes are demonstration.

a vegetarian menu

a vegan menu

a class where students must be 21 years or older.

OktoberFest with Ol’ Republic BreweryThursday, October 1 6-8:30 pm • $55, $45*Oktoberfest is a celebration of food, community and beer! Our menu includes fresh Bavarian-style pretzels; housemade bratwurst with sauerkraut; breaded pork schnitzel; spaetzle with caramelized onions and Gruyère; braised red cabbage, and apple strudel, paired with a selection of beers from Ol’ Republic Brewery.Dionisio Esperas

Now You’re Cooking! Perfect Pies—Know Your DoughSaturday, October 3 10 am-12:30 pm • $59, $50*This hands-on class gives students direct contact with pastry dough from start to finish. By the end of the class, you’ll know how to command the crust! We’ll practice our skills by making two distinct pies. Elaine Corn

Ancient GrainsMonday, October 5 6:30-8:30 pm • $45, $35*Discover some of the grains that sustained civilizations throughout history. Our delicious menu features spelt pizzas with kale pesto; carrot quinoa mini burgers; summer squash and tomato salad with toasted barley and Parmesan, and zucchini involtini with minty millet.Ame Harrington

The Art and Science of CheesemakingThursday, October 8 6-8:30 pm • $49, $40*Gorgonzola is a delicious Italian blue cheese. Join cheesemaker Sacha Laurin and create your own Gorgonzola to take home and age to perfection. We will also sample some of our favorite local cheeses. Sacha Laurin, Winters Cheese

Fermentation Basics: Pickles, Krauts and KimchiSaturday, October 10 10 am-noon • $45, $35*Learn the techniques for lactic fermented pickles as Marga teaches us how to make garlic tamari pickles; kimchi; carrot-beet-red cabbage kraut; ginger pickle, and curried cauliflower pickles.Marga den Hoed

The Art of RisottoSaturday, October 10 3-5:30 pm • $49, $40*Once you master the technique for perfect risotto, you can create countless variations. Lucia leads us in making a saffron-rich risotto Milanese; luscious seafood risotto with shrimp; vegetable risotto with lemon and fresh herbs, and crispy and creamy arancini.Lucia Oliverio

Cooking for Vibrant Health: SuperfoodsMonday, October 12 6-8:30 pm • $45, $35*Learn to cook with superfoods in delicious ways: kale salad with feta and tomatoes; goji berry smoothie; wild salmon with late summer salsa, and chia pudding with cardamom. Dr. Antonella Aguilera-Ruiz, ND

Glorious GreensTuesday, October 13 6:30-8:30 pm • $45, $35*Prepare dark leafy greens for a delicious, nutrient-packed day: power green frittata for breakfast; herbed green quinoa salad for lunch, and arugula-corn salad with white bean-kale burgers for dinner.Emily Honeycutt

The Dr. & the Chef: Cancer Fighting KitchenWednesday, October 14 6-8:30 pm • $45, $35*Learn about the healing power of food. Our menu features cancer-fighting foods: vegetable moo shoo rolls; creamy cauliflower soup; poached salmon with cilantro mint pesto; quinoa sauté with broccolini, and poached pears with dark chocolate sauce.Terese Esperas Dr. Maxine Barish-Wreden

Vegetarian TamalesThursday, October 15 6-8:30 pm • $49, $40*Learn to make delicious vegetarian tamales right in your own kitchen, starting with organic vegetarian masa. Then we’ll prepare and enjoy spinach, corn and mushroom tamales; roasted red pepper and goat cheese tamales; avocado crema, and roasted tomato salsa.Dionisio Esperas

Cooking Classes

THUR.

6:30 - 8:30PMOCT. 29™

Join Fabrizio Cercatore & discover "la passione per la pizza!"

T H E H O T I T A L I A N WA Y

V

V

Healthy and Hearty Autumn SoupsMonday, October 19 6:30-8:30 pm • $45, $35*Terese will share tips for lightening up classic soups: Tuscan white bean soup with autumn herb pesto; lemongrass-ginger winter squash soup; miso soup with fresh spinach and shiitakes; New England clam chowder, and Mexican chicken posole.Terese Esperas

Dim Sum Workshop Tuesday, October 20 6-8:30 pm • $55, $45*We will make and enjoy these bite-sized treats together in class: steamed pork and ginger sui mai (a Cantonese dumpling); pan fried chicken and shiitake mushroom potstickers, and crispy vegetable spring rolls, served with ginger-vinegar and sweet sesame soy dipping sauces.Dionisio Esperas

Japanese Small PlatesThursday, October 22 6:30-8:30 pm • $45, $35*Learn how to create tasty dishes bursting with Japanese flavors: chicken karaage with ginger-soy dipping sauce; fresh tuna with miso vinaigrette; green beans with sesame dressing; chilled tofu with ginger, green onions and nori, and yakitori with mirin glaze.Mayumi Tavalero

Homemade Gnocchi WorkshopSaturday, October 24 12-2:30 pm • $49, $40*Lucia teaches how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. Make a classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with Gorgonzola sauce, and ricotta gnocchi with olive oil and herbs.Lucia Oliverio

Essential Spices: Ginger and CardamomTuesday, October 27 6-8:30 pm • $49, $40Join Shankari for this special class dedicated to two powerful and versatile spices that originated in her homeland. Our menu includes: vegetable biryani; ginger chutney; sweet potatoes glazed with cardamom and ginger; vegetable korma, and sweet ginger bites.Shankari Easwaran

Pizza the Hot Italian WayThursday, October 29 6:30-8:30 pm • $55, $45*Join Fabrizio Cercatore, maestro pizzaiolo from Midtown’s Hot Italian as he shares his secrets to creating the perfect authentic dough and crust, using the freshest seasonal ingredients and best quality meats for pizzas and calzones.Fabrizio Cercatore, HOT ITALIAN

Udon Noodle Workshop Saturday, October 31 3-5:30 pm • $49, $40*Udon noodles are one of the ultimate Japanese comfort foods. Sawako will teach you the techniques essential for making the best noodles from scratch and demonstrate how to make authentic vegetarian broth and fish stock to use as a base.Sawako Ama

Indian Breads Monday, November 2 6-8:30 pm • $49, $40*Shankari leads us in making traditional Indian breads: naan and chapathi. We will also make channa masala and enjoy everything with a variety of chutneys. Shankari Easwaran

Dr. & the Chef: Anti-InflammationWednesday, November 4 6-8:30 pm • $45, $35*Explore one of the most profound ways to counteract the inflammation that can lead to so many conditions: good food! Our delicious menu will include: beet hummus with autumn crudités; Provençal fish stew; roasted delicata squash with sage pesto and brown butter; savory grains with garlicky greens, and vanilla roasted pears.Terese Esperas Dr. Antonella Aguilera-Ruiz, ND

Cooking Classes

E S S E N T I A L

Vegetable Biryani

Ginger Chutney

Sweet Potatoes Glazed with

Cardamom & Ginger

Vegetable Korma

Sweet Ginger Bites

Tues.Oct. 276-8 :30pm

Menu

Elaine Cornwith

ESSENTIAL TECHNIQUES& INGREDIENTS

CREATE THEPERFECT MENU

RECIPES THAT WORK

HOW TOPLAN THE DAY STEP BY STEP

Fall Pies, Crisps, and TartsThursday, November 5 6-8:30 pm • $49, $40*Fall is a great time to perfect your baking skills! We’ll make classic apple pie à la mode; pear walnut crisp; Meyer lemon tart, and easy maple pecan pie with homemade whipped cream.Mayumi Tavalero

Your First ThanksgivingSaturday, November 7 10 am-1 pm • $65, $55*This hands-on, intensive class for beginning cooks will help you create the perfect traditional menu—with recipes that work; essential techniques and ingredients, and how to plan the day, step by step. Menu: roast turkey; stuffing; gravy; mashed potatoes; vegetables and great pumpkin pie.Elaine Corn

Vegetarian Thanksgiving Monday, November 9 6:30-8:30 pm • $45, $35*Celebrate the day with a menu based on the bounty of the season and full of rich, savory flavors: wild mushroom soup; escarole salad with hazelnuts, pecorino and pomegranates; butternut squash and caramelized onion lasagna; cranberry-orange winter greens and sweet potato pie with streusel topping.Terese Esperas

Elegance in a Glass: Sparkling WineTuesday, November 10 6:30-8 pm • $35, $25*Join wine expert Susan Brown as she introduces you to some impressive bubbly from around the world. With the holidays right around the corner... the timing couldn’t be better! Appetizers and snacks will be served.Susan Brown, CSW

Intro to Sourdough Bread BakingThursday, November 12 6-9 pm • $80, $70*This fun hands-on workshop will teach you to use and maintain a wild-yeast, naturally fermented sourdough starter. Make a well-structured loaf of sourdough bread, with beautiful crust and crumb. Ingredients and equipment provided. Jane Hollander Bonifazzi

Homemade Bitters & LiqueursSaturday, November 14 10 am-12:30 pm • $49, $40*Join the cocktail renaissance and learn to craft essential ingredients for your own classic cocktails. We’ll make a creamy coffee liqueur, pomegranate liqueur, and apple bitters. Janet will also share some great recipes for their use. Janet McDonald, The Good Stuff

Perfect Holiday PiesSaturday, November 14 2:30-5:30 pm • $49, $40*Learn to make perfect pastry and techniques essential for holiday pies, using whole grains and seasonal ingredients. We will work together to make pumpkin and salted walnut pies in class, and you’ll take pie dough home for further pie creativity.Rose Lawrence, Founder of Red Bread

Whole Grain Bread MakingMonday, November 16 6-9 pm • $80, $70*In this intermediate class, you’ll learn the basics of baking with whole grains using a fermented sourdough starter. You’ll create moist artisanal loaves with beautiful crumb and heart texture using organic whole grain flour. Jane Hollander Bonifazzi

Brining & RoastingTuesday, November 17 6:30-8:30 pm • $49, $40*Dio shares techniques for roasted citrus-brined chicken; fennel and mustard seed-brined pork loin, and turkey two ways: buttermilk-brined turkey breast with roasted Brussels sprouts, and spicy southwest beer-brined turkey.Dioniso Esperas

Vegan ThanksgivingThursday, November 19 6-8:30 pm • $45, $35*Prepare a plant-based celebratory meal full of traditional flavors: shredded kale salad with cranberry citrus vinaigrette; herbed chickpea croquettes with porcini mushroom gravy; roasted delicata squash with pecan and cranberry wild rice stuffing, and pumpkin spice cheesecake.Emily Honeycutt

Thanksgiving Sides

HolidayAppetizers

One Pot Meals

Join Chef Ame and create tasty dishes that will make your own kitchen look

like the best restaurant in town

MON.NOV.236-8:30PM

MON.DEC. 216-8:30PM

THURS.JAN. 146-8:30PM

Cooking Classes

V

In the Kitchen with Ame: Thanksgiving SidesMonday, November 23 6-8:30 pm • $49, $40* Round out your holiday meal: roasted Brussels sprouts, bacon and shallots with warm mustard herb vinaigrette; carrot casserole with crispy almond picada, and pommes Anna, with wine suggestions for your holiday feast.Ame Harrington

Holiday Cookie Workshop Monday, November 30 6-9 pm • $49, $40*We’ll go over essential techniques and decorating tips for great cookies from scratch. Learn how to make zippy gingerbread cut out cookies, chocolate chip snowcap cookies, and traditional Italian twists. Rose Lawrence, Founder of Red Bread

Hanukkah TraditionsThursday, December 3 6:30-8:30 pm • $45, $35*Learn to prepare Hanukkah treats and discover the traditions behind them: sweet potato latkes; carrot coins; apple, cheese and noodle kugel; rugelach pastries, and mini-praline cheesecakes.Evie Lieb

Classic Italian DessertsSaturday, December 5 3-5 pm • $45, $35*These classic desserts add sophistication to any holiday gathering. Lucia will prepare amaretto chocolate cupcakes; pears baked to perfection in wine; an orange-ricotta-almond tart, and traditional pizzelle cookies. Lucia Oliverio

Tamale WorkshopTuesday, December 7 Tuesday, December 15 6-8:30 pm • $49, $40*Get ready to celebrate the holidays with a “tamalada.” We’ll make organic masa, and then prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema.Dionisio Esperas

The Art and Science of CheesemakingTuesday, December 8 6-8:30 pm • $49, $40*Camembert is one of the most iconic cheeses in the world. Make your very own Camembert using Straus organic milk, and learn how to ripen and age it at home.Sacha Laurin, Winters Cheese

Great Baking with Alternative Flours Thursday, December 10 6-8:30 • $45, $35*Mayumi demonstrates how to use grain-free ingredients such as almond flour, coconut flour, and flaxseed meal in a variety of baked goods: cranberry orange scones; savory garlic crackers; grain-free herbed focaccia bread, and double chocolate chip cookies.Mayumi Tavalero

Wholesome Holiday DessertsSaturday, December 12 2:30-4:30 pm • $45, $35*Enjoy delicious desserts made with sweet alternatives like coconut sugar and brown rice syrup: a fruity crumble pie with coconut whipped cream; ginger snap cookies; chocolate covered marzipan drops, and oatmeal raisin thumbprint cookies.Marga den Hoed

Festive Cocktail PartyMonday, December 14 6:30-8:30 pm • $49, $40*Our party menu includes: mini oven roasted tomato BLT panini; crab cakes with avocado relish; corn cakes with smoked salmon; wild mushroom arancini, and crispy oven baked breaded prawns.Terese Esperas

Vegan Holiday BrunchThursday, December 17 6:30-8:30 pm • $45, $35*These decadent plant- based recipes can be prepared the night before the big day: baked apple cranberry French toast; smoky spinach mushroom potato frittata; sweet potato oatmeal casserole, and a festive salad.Emily Honeycutt

Homemade Ravioli WorkshopSaturday, December 19 1-3:30 pm • $49, 40*Make roasted beet ravioli with mascarpone thyme filling; Gorgonzola butternut squash ravioli; pumpkin ravioli, and sweetened ricotta dessert ravioli. Simple sauces accompany each dish.Lucia Oliverio

In the Kitchen with Ame: Holiday AppetizersMonday, December 21 6-8:30pm • $49, $40*Create tasty recipes that will keep holiday party guests happy: chickpea triangles with arugula pesto; mini broccoli rabe rolls, and spicy pub cheese, with radish and crispy potatoes with wine suggestions for your party menu.Ame Harrington

Visit our website for more class details and January classes.

Elaine CornWITH

Local food legend Elaine Corn will personally teach you how to cook in these hands-on classes with simple, delicious recipes!

JANUARY9 | 16 | 239 AM - NOON

PRE-REGISTER ATSACFOODCOOP.COM

Pre-registration is required.

Taste what our Cooking School has to offer in this FREE cooking class!

TasteENJOY&

JAN.MON.

6 - 7 PM4

Cooking Classes

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V

Work ShopsWork ShopsDía de los Muertos Papier-mâché SkullsMonday, October 26 6:30-8:30 pm • $25, $20*Día de los Muertos is a time to remember our lost loved ones. Traditions include making skull art. Create your own skull art using papier-mache to honor the season.Meredith Brungess

DIY SkincareWednesday, December 9 6:30-8:30 pm • $20, $15*Natural ingredients make great skincare gifts. Jolie shares how to make a moisturizing face cream, an exfoliating scrub and a simple lip balm.Jolie Laudicina, Jolie’s Herbals

Gifts from the KitchenSaturday, December 1210-12:30 pm • $49, $40*Learn to make easy-peasy homemade gifts: cinnamon toasted nuts; mocha cocoa mix; savory rosemary cookies, and layered peppermint bark.Janet McDonald, The Good Stuff

DIY Holiday Ornaments Wednesday, December 16 6:30-8:30 pm • $25, $20*Make your own ornaments from natural and recycled materials. Winecork snowmen and felted animals are some of the crafty ideas we’ll create.Donna Sangwin, ReCREATE

DIYDIY

Fun on the FarmSaturday, October 10 9:30-11:30 am • $15, $10*Explore the American River Ranch! Meet the farm animals, create something special to take home and make a farm fresh snack.Location: Soil Born Farms American River Ranch, 2140 Chase Dr. Suggested ages 3-9

Pumpkin CircleFriday, October 30 3:30-5 pm • $15, $10*Story time meets snack time as we celebrate pumpkin season! We’ll read Pumpkin Circle: The Story of a Garden, make creamy pumpkin soup, and then enjoy it together. Featuring guest reader, Nate Halsan, from the Sacramento Public Library Suggested ages: 4-6

Cozy TreatsFriday, December 11 4-6 pm • $25, $20*Let’s work together and make real food with a healthy helping of fun! Menu: hot cocoa with freshly whipped cream; sweet and spicy nuts; homemade mac & cheese, and chunky roasted applesauce.Suggested ages: 6-9

Chef Rose will teach young chefs in these hands-on classes. Learn essential techniques using the best quality ingredients to create unforgettable dishes.

Homemade GnocchiSaturday, October 17 10 am-12:30 pm • $45, $35*

Holiday TreatsSaturday, December 5 10 am-12:30 pm • $45, $35*Chef Rose Lawrence, Founder of Red Bread Suggested ages: 10-16

Kids and Teens

FARMFUN on

the

FARMFUN

Sprouting

KinderCOOKS

BOOKS&COOKS TEENS

KITCHENINTHE

&

Do it Yourself

The Dr. & the Chef: Cancer Fighting KitchenWednesday, October 14 6-8:30 pm • $45, $35*See page 14 for details

The Brain-Gut ConnectionWednesday, October 21 6:30-8 pm • $15, $10*When your gut is unhealthy, it can cause more than just stomach pain. A growing body of research reveals that gut health is critical to overall well-being. The quality of our memory, mood, stress, and sleep are all dependent upon the health of our microbiome. Join Dr. Lanzarotta for a discussion on how to improve brain functioning through diet, lifestyle and supplementation.Dr. Suzette Lanzarotta

Dr. & the Chef: Anti-InflammationWednesday, November 4 6-8:30 pm • $45, $35*See page 15 for details

Alleviating Stress and FatigueWednesday, November 11 6:30-8:30 pm • $15, $10*Frazzled, tense, and tired—stress can make you all of these and more, and it is associated with almost all chronic diseases. We’ll discuss strategies to introduce rest and relaxation into your life using simple techniques and whole foods.

Dr. Antonella Aguilera-Ruiz, ND

Strengthening the Immune System NaturallyWednesday, November 18 6:30-8 pm • $15, $10*When our immune system functions perfectly, we can live long and healthy lives, but when it is compromised, our health suffers. We will discuss advances in neuroscience and immunology as well as foods and nutrients that support strong immune functioning.Dr. Damon West

Olive Oil ImmersionWednesday, December 2 6:30-8:30 pm • $20, $15*Olive oil is packed with nutrition and potent with flavor. Come learn why this fat is so healthy and get an introduction to tasting and choosing the best oils from the experts at the California Olive Oil Council (COOC). Dr. Antonella Aguilera-Ruiz, with COOC

Mindful EatingWednesday, January 13, 6:30-8 pm • $15, $10*The way you do one thing is the way you do everything, so the way that you eat correlates to everything else you do in your life. Learn how to bring mindfulness to mealtimes, understand the connection between stress and metabolism, discover secrets to burning more fat and how to stay centered and relaxed in your life. Michelle Mahlman

Taste and choose the best oils from the experts at California Olive Oil Council.

Olive OilW

EDNESDAY

6:30 - 8:30PM

DEC.2

Health and Wellness

THE

theandExplore cooking tips and health strategies to make meals that are both nourishing and delicious!

with Terese Esperas and Dr. Maxine Barish-Wreden

CANCER FIGHTINGKITCHEN WED.

6 - 8:30PMOCT. 14

with Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

ANTI-INFLAMMATIONWED.

6 - 8:30PMNOV. 4

Space is limitedPre-registration required

$10, $5 for Community Discount Program (Proceeds go to the Co-op Community Kitchen)

Wed. Jan.6-7:30 PM

6

HEALTHY

ON AEATING

BUDGET

Raising Chickens in Your BackyardSaturday, October 10 10:30 am-1:30 pm • $35, $30*This class will teach you how to choose the right breeds, provide proper housing, and make sure your chickens are healthy and producing the best eggs you’ve ever tasted!Greg Howes and Brian Fikes, Two Flew the Coop

Compost and Soil Building WorkshopTuesday, October 20 5:30-8:30 pm • $35, $30*Learn about heat composting, chop-and-drop, sheet mulching, and watering methods to nurture your soil. Bring a soil sample from your garden and we will determine your soil type. Liz Hubbard

Kitchen Herbs for Food, Teas and MedicineSaturday, November 7 12:30-3:30 pm • $35 $30*Join Candis for a multi-sensory exploration of the herbs growing on the farm. Learn how to cook with them, make spice blends and teas, and discover various remedies for acute ailments such as coughs, colds, chills, and fevers.Candis Cantin, EverGreen Herb Garden

DIY TerrariumWorkshop

Wreath MakingWorkshop

Class includes a demonstration, hands-on practice, and help to create a finished glass globe to take home.

Learn how to make beautiful succulent wreaths like you’ve seen on Pinterest and in magazines.

Pamela Marentis will teach two great Do it yourselfclasses filled with the tools to make beautiful holiday gifts

Sat. Nov. 710 am-12:30 pm

Wed. Dec. 25:30-8:30 pm

Each class is $35, $30* (plus $25 for materials, payable to the instructor at class)

Classes will be held at Soil Borns Farms American River Ranch

Farmfrom THE

AT

BEAUTIFUL

Handmade WreathsGorgeous

Gourd Ornaments

Annie Main shows us how to make beautiful wreaths of dried herbs, flowers and greenery from the farm. Add a natural homemade touch to your holiday gift giving.

Classes will be held at Good Humus Produce 12255 County Road 84A in CapayBoth classes are available for a special price. Call 916-868-6399 to take advantage of this offer!

Gretchen Ceteras transforms the lowly gourd into a beautiful work of art. Learn how to create “Ti�any” style gourd ornaments, using layers of metallic paints to create shimmering swirls of color.

Includes a farm fresh lunch

Annie Main, Good Humus Produce

Gretchen Ceteras, Blue Heron Farm

SATURDAY, DECEMBER 510 AM - 4 PM • $75, $65*

SATURDAY, DECEMBER 52 - 5 PM • $55, $45*

Farm Classes

Classes will be held at Soil Born Farms

American River Ranch