Tuesday, May 28th
Vegan Baking Fundamentals: Cookies, Brownies and Candies
5-7pm
$45

Learn how to bake all of your favorite desserts and treats without eggs or dairy. By learning the techniques of using simple vegan substitutions where you would normally find butter, dairy or eggs, you will be delighted to find that your favorite desserts and baked goods can be made deliciously vegan. This is the first of a series of “sweet” classes with Vegan Chef and owner of Angelfood Vegan Treats, Rebecca Frye. They include excellent recipes for a large assortment of cookies, brownies, cakes, pies scones, and more. Each class will feature at least one gluten-free recipe and we will discuss the use of natural sugar substitutes as well.

Wednesday, May 29th
Raw Food Basics
6-8:30pm
$50

Just in time for summer, learn easy ways to integrate fresh raw foods into your diet. Learn about raw vegetable “pasta” and “hummus”, summer soups, innovative raw wraps, breakfast porridges, and how to ferment nut and seed pastes to make cheesy dips and spreads. Tuition includes organic ingredients and a complimentary nut mylk bag so you can replace additive-laden boxed “mylks” with pure homemade nut mylk. Presented by Mielle Chenier-Cowan Rose, recently transplanted from the Bay Area where she helped develop the raw food restaurant phenomenon Cafe Gratitude.

Saturday, June 1st
The Art of Real Food Summer Season
with Joanne Neft and Laura Kenny
11am-1pm
$45

Join us at In the Kitchen for a very special cooking class featuring famed authors and cooks, Joanne Neft and Laura Kenny who will cook and discuss recipes from their book, The Art oF Real Food….seasonal recipes for each week of the year.
Joanne and Laura will show how to make some seasonal recipes that feature local produce. We will enjoy a lunch meal at the end of class.

This class will feature cast iron cooked pizzas with seasonal toppings and delicious seasonal berries.

Joanne’s philosophy, “Real food, born from soil and raised lovingly by a genuine farmer- means we’re realizing we don’t need experts or magic to manage our diets. “

Experience some of the tropical and sultry flavors of Bahia, Brazil, with it’s strong African influence with Deanna Figueira & David Doty
.
Mini samba lesson included!

*all food prepared will be gluten free

The Menu:

Xinxim de Galinha e Camarão (chicken & shrimp w/ground nuts, coconut milk, cilantro)
Pão de Queijo (cheesy bread balls)
Bolinhos de Estudantes (sweet fried tapioca & coconut)
Torta de Maracuja (Passion Fruit torte w/Passion Fruit sauce)
Caipirinhas (cocktails made from the rum-like drink cachaça w/lime)

To sign up click here.

I recently went to Seattle on a fun plus working trip and got the chance to teach cooking classes at a wonderful community kitchen and cooking school, The Pantry.  This beautiful space is located at the back of the well known Seattle restaurant Delancy/Seattle, where I enjoyed one of their specialties, wood fired pizza!

I taught 3 interactive cooking classes on Spring soups, with Spanish fish stew, Indian lentil soup, potato soup, and shiitake shooters on the menu.

And since I was off mommy duty for the weekend, I even enjoyed a few cocktails at Essex, also at Delancey, where beverage concocting has become an art form.

I highly recommend checking out all of these places if you get the chance to visit Seattle, and especially taking a cooking class at the Pantry to experience the local flavors.

Here’s one of the recipes from class…enjoy!

Indian Vegetable Soup with Red Lentils

Serves 6

Ingredients

Olive oil
1 onion, diced
2 garlic cloves, peeled, whole
1 bay leaf
1 tablespoon cumin seed
1 teaspoon whole coriander seed
1-2 cloves
1 teaspoon black
mustard seed
Salt and pepper to taste, start with 1 teaspoon and add more at the end if needed
6 tender carrots,
peeled, sliced in half and then cut into 1 inch pieces
3 large parsnips, peeled and then prepared same as carrots
4 ripe,  tomatoes, diced
1 cup white wine
Water or vegetable broth, used 1 cup at a time, 8 cups total
2 cup red lentils

Preparation

In a medium, heavy bottomed pot, drizzle a generous amount of olive oil (3 tablespoons), heat at medium high heat.  Add the first section of ingredients, fry spices, herbs and onions, until brown and fragrant.  Add a splash of wine or water if ingredients stick.  Add the vegetables, stir to coat with oils, herbs and spices, cook and brown lightly for about 5 minutes.

Add the rest of the wine, let the alcohol cook off- 5 minutes.

Cover with the stock or water, 1 cup at a time, letting the flavors and the liquid combine well. Add the lentils, add the rest of the water. Bring to a boil, reduce heat and let simmer for 20 -30 minutes, until lentils are cooked.  Add more salt and pepper if needed and then drizzle with a glug of olive oil. Serve with crunchy bread and butter!

Wednesday, May 15th
Sprouts N Krauts: Nutrient Dense Kitchen Science
6-8:30pm
$40
These easy, fun, and inexpensive “kitchen laboratory” projects will add a boost of flavor and nutritional benefit to your meals. Learn about nutrient-dense baby plants and get new ideas for eating as many of them as you can grow. Tuition includes a sprouting starter kit. We will also prepare a batch of organic sauerkraut together for participants to bring home. Bring 2 wide-mouth quart-size mason jars.

Presented by Mielle Chenier-Cowan Rose, natural foods chef and author of “Piece of My Heart: A Collection of Vegan Recipes and CookingTechniques.”

To register, email or call Wendy at 478-0669 or info@inthekitchennc.com or sign up online here.

Mondays-May 6,13,20,27
The Paleo Diet for Total Health and a Longer Life Class Series with Pauli Halstead

5:30-8:30pm
$150 for all 4 classes

Pauli Halstead, author of Primal Cuisine, Cooking for the Paleo Diet, will teach why the primal diet of our ancestors is the most successful from an evolutionary standpoint and the diet that we will thrive on today. Eliminating grains and focusing on protein from exclusively grass-fed meat, wild fish, healthy fats, non-starchy organic vegetables, nuts, seeds & berries as key to the primal diet.

The class is designed to help anyone with dietary issues such as obesity, diabetes, hypoglycemia and gluten & casein intolerance. The class is a ‘nutrition’ class. There will be ‘tasting’ of food.
Class 1. The Paleo Diet for Total Health and a Longer Life
Class 2. The Big “Fat” Lie
Class
3. Weight Loss Myths
Class
4. Nutrients for Mental Health
Pre-Registration required.  Email or Call Pauli cuisineforwholehealth@gmail.com 925-695-6239 or Wendy info@inthekitchennc.com 530-478-066

Saturday, May 11th

Kid’s Cooking Class – 
Mother’s Day, Breakfast in Bed

9:30am-11:30am
$35

Mothers Day is Sunday, May 12th….so in this fun kid’s class the students will learn how to make a simple yet elegant breakfast that they can easily re-create the next morning for their Mothers. This is an engaging and informative class in which the children will learn how to read a recipe, measure ingredients, mix, bake, and practice using simple knife skills. Most importantly, the students will learn how to show their love and appreciation for their Mothers by cooking for them!
(During class time the kids will prepare and then eat the food they make. They learn the skills to make the menu for their mother’s and leave with the recipes. If you wish for your child to leave with an additional ingredient basket please see note below.)

On the menu:
Yogurt Parfaits with Strawberries and Homemade Granola
English Muffin Egg Melts (cheese, eggs, and bacon combined and baked on an English Muffin)

Optional Ingredient Basket: $30
 – This is a bag for you to take home that includes all the ingredients needed to easily replicate the menu at home. It includes yogurt, strawberries, homemade granola, english muffins, and prepared egg melt mixture.  Serves 4-6 people.

Wednesdays, April 17th and 24th
Foundations of Flavor: International Series
6-8:30pm
$45 each

April 17 Foundations of Flavor: Japan
April 24 Foundations of Flavor: Mediterranean

Learn how to harness the indigenous flavors of each region to set your creativity free in the kitchen. We will prepare an organic meal in each class that reflects an array of basic flavors from the region, and you will learn about unique ingredients to keep as staples in your pantry that will make your meals pop! Suitable for herbivores and omnivores, and accommodations will be made for those who avoid gluten, soy, nightshades or dairy. Presented by natural foods chef Mielle Chenier-Cowan Rose, whose meals have been compared to the thrill of being on an amusement park ride. She strives to live up to the compliment.

Monday, April 22nd
Ayurveda Cooking for Busy People
5:30-8:00pm
$45
Do you work full time or travel but want to have healthy home cooked meals that are satisfying? With kitchen less cooking, I will show you how to effortlessly and quickly make meals no matter where you are. Using a stainless steel rice cookers and a food processor, we’ll make a six course meal with whole grains, legumes, vegetables, and for non-vegetarians- chicken and fish. We’ll add chutney, a yogurt drink, and bread to complete the meal.
I’ll also share Ayurvedic tips for cooking protein rich vegetarian meals, how to beat sugar cravings, how to eliminate toxins, make custom spice masalas + other Ayurvedic basics.
6 course organic meal included!
This course is taught by Bonita Carol, with over 23 years as an Ayurveda Health Practitioner of the Shaka Vinnasa Lineage. Bonita is an Ayurveda Practitioner and Shadow Talk facilitator in Nevada City and Instructor at Healing Arts Institute.

We love to share our passion for healthy and delicious food with the community through our cooking classes.  Here are a few upcoming classes – check here for the full schedule and to register.

Wednesdays,  April 10th, 17th, and 24th

Foundations of Flavor: International Series

6-8:30pm
$45 each or $200 for the series
April 10  Foundations of Flavor: India
April 17  Foundations of Flavor: Japan
April 24  Foundations of Flavor: Mediterranean
Learn how to harness the indigenous flavors of each region to set your creativity free in the kitchen. We will prepare an organic meal in each class that reflects an array of basic flavors from the region, and you will learn about unique ingredients to keep as staples in your pantry that will make your meals pop! Suitable for herbivores and omnivores, and accommodations will be made for those who avoid gluten, soy, nightshades or dairy.  Presented by natural foods chef Mielle Chenier-Cowan Rose, whose meals have been compared to the thrill of being on an amusement park ride. She strives to live up to the compliment.

Monday, April 22nd
Ayurveda Cooking for Busy People

5:30-8:00pm
$45
Do you work full time or travel but want to have healthy home cooked meals that are satisfying? With kitchen less cooking, I will show you how to effortlessly and quickly make meals no matter where you are. Using a stainless steel rice cookers and a food processor, we’ll make a six course meal with whole grains, legumes, vegetables, and for non-vegetarians- chicken and fish. We’ll add chutney, a yogurt drink, and bread to complete the meal.
I’ll also share Ayurvedic tips for cooking protein rich vegetarian meals, how to beat sugar cravings, how to eliminate toxins, make custom spice masalas + other Ayurvedic basics.
6 course organic meal included!
This course is taught by Bonita Carol, with over 23 years as an Ayurveda Health Practitioner of the Shaka Vinnasa Lineage. Bonita is an Ayurveda Practitioner and Shadow Talk facilitator in Nevada City and Instructor at Healing Arts Institute.

Saturday, April 27th

Macrobiotic Cooking Class
Soba/Kelp Noodle Soup and Sea Vegetable Dish with Migiwa Kawasaki
11am – 1:30pm
$45
This class is for people who love “Soba/Kelp Noodle Soup” that she sells at BriarPatch Coop. Also we will learn how to cook “Sea vegetable dish” and she will be talking about the benefit of eating Macrobiotic meals.
Email or call Migiwa at (530)470-3625 or migiwakawasaki@yahoo.com

The kitchen boasts a professional range and full hood, marble counters for pastry work, commercial refrigerator, a full prep room and main kitchen, miles of work space, convenient location (wheelchair accessible), and a convivial atmosphere.

In the Kitchen offers a low cost kitchen share of 25 hrs for only $400/mo.

Contact us for more information! Call or email Wendy at 478-0669 or info@inthekitchennc.com.

Pick up and prices:
Tuesdays~ Sweet Roots Farm in Grass Valley & “In The Kitchen” in Nevada City= $560 for 20 weeks
Thursdays~Tahoe Vista & Old Town Truckee= $600 for 20 weeks

We are CERTIFIED ORGANIC! This doesn’t change our growing practices, but enables us to market our commitment to sustainability and healthy food.
Flower shares available, 5 or 10 weeks of bouquets for $10 a week.

The steps to becoming a member are on our website, sweetrootsfood.com, on the CSA page. Sign up there, mail us your check(s), and wait for all the baby plants in our greenhouse to be planted, grown and harvested for you! The weekly boxes will start the last week of May, please call or email if you have any questions.