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Community Kitchens

Class and Workshop Schedule

North Coast Co-op

MAR // APR // MAY // JUN

Spring 2016

Classes are held in our Co-op Community KitchensIn Eureka: 25 4th St. • In Arcata: 971 8th St.

Registration

Prices Increase, 20% Discount MaintainedThere are so many people that benefit from having Community Kitchens at both North Coast Co-

op 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.

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Register for a Class or WorkshopPlease 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.

Eureka Classes & WorkshopsEureka 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 FREEThought 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 8:30pmNew 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 8:30pmApril Vegetarian: Simple and GoodChef 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 8:30pmExotic and Bold MoroccanChef 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.

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Co-op members receive a

20% discount on all cooking classes and workshops

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Eureka

Thurs., April 21 from 6:00 to 8:30pmPersian TajineBetty 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 8:30pmChef 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.

Tues., May 3 from 6:00 to 8:30pmMay Dinner at My Grandmother’s HouseChef 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.

Sun., May 15 from 11:00am to 2:00pmHard Cider 101: Home BrewingSara 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.

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 stu-dent involvement in the creation of a meal.

Looking for something in particular? Use our Class Key to identify classes that meet your

dietary needs or skill level.

Hands-On

VegetarianGluten-FreeWorkshop

Wine Served Beer Served

(Ages 6 to 10)(Ages 11 to 17)

CLASS KEY

Thurs., May 19 from 6:00 to 8:30pmJordanian National TreasuresChef 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.

Thurs., May 26 from 6:00 to 8:30pmWe’re on a RollBetty 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 8:30pmNorthern AfricaChef 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.

Thurs., June 9 from 6:00 to 8:30pmArgentinean Barbeque Summer KickoffChef 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.

Eureka

Chef Michael Maschmeier rolls pasta dough in his class, Robust German Winter Cuisine.

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Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.

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Arcata

Arcata Classes & WorkshopsArcata Community Kitchen at 971 8th St., across from our store

For registration information, see p. 1

Sun., March 6 from 1:00 to 3:00pmHealth & Wellness: Body ProductsBethany 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 making-deodorant, 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.

Sun., April 17 from 1:00 to 3:00pmPlant a Medicinal GardenBethany Staffieri $30A 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.

Wed., April 27 from 4:00 to 6:00pmSimplicity of NutritionJennifer 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.

Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.

Arcata Classes & Workshops

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Arcata

Sat., April 30 from 1:30 to 3:30pmRaw ChocolateDr. 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!

Sun., May 22 from 1:00 to 3:00pmLet’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.

Sat., June 4 from 1:30 to 3:30pmSmoothies 101: The BasicsDr. 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., June 26 from 1:00 to 3:00pmKvass? 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.

Our Mission 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.

Kitchen Locations

Arcata Community Kitchen

971 8th StreetArcata, CA 95521

(across the street from our store)

Eureka CommunityKitchen

25 4th StreetEureka, CA 95501

(inside our store)

Store Locations

Arcata Store811 I Street

Arcata, CA 95521(707) 822-5947

Eureka Store25 4th Street

Eureka, CA 95501(707) 443-6027

Store Hours (Arcata & Eureka):

6:00 am until 9:00 pm dailywww.northcoast.coop

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 TouchSee Class Availability on Our Website

We recommend registering early as classes fill up quickly. View class availability on our website.

www.northcoast.coop

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.

Member DiscountsMembers Receive a 20% Discount on All

Cooking Classes and WorkshopsEveryone 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.

Chef Jon Hoeschen leads a class in the Eureka Community Kitchen.