The availability of locally grown and organic fruits, vegetables and other food preparation items seems like it is exploding in the Sacramento region.

An excellent way to learn how to prepare new and interesting meals with this abundance is to attend a cooking class at the Sacramento Natural Foods Co-op’s Community Learning Center and Cooking School.

The Sacramento Natural Foods Co-op has long been an advocate foreducation about local, organic and sustainable food production, so it is not surprising that the staff wants to help you use what the co-op and other supply.

The Community Learning Center and Cooking School is in a small storefront on Alhambra Boulevard next to the main store. When I entered the school, I was warmly greeted by Kellen MacKay who with her co-worker Jonny Rulon assists the instructor in running the classes.

The classroom has seating at tables for approximately 20 students.There is a classic workstation for the instructor with an overhead mirror and two flat-screen monitors for observation of the work surface. This allowed for a good view of the preparations for everyone.

Monday night’s class was “Sensational Summer Salads” with instructor Gigi Warshawsky. She has been teaching cooking classes at the co-op cooking school for two years. She also teaches the food handling  classes for co-op employees to obtain their food handling permits. Warshawsky was one of the few women graduating from the California Culinary Institute 30 years ago. She also has extensive corporate and catering experience.

Gigi Warshawsky

The class was completely full. The attendees reflected the diversityof Sacramento, although it tended to be a little older and with more women. More than half were returning students.

Folks told me that instructors have their own teaching styles and specialties, as would be expected.

Gigi has a large following. One table was made up entirely of students who attend every one of her classes. A large number of students had attended at least one of her other classes.

This was a demonstration verses a hands-on class. Gigi is very outgoing and chatty as she teaches. She encourages students to remind her if she forgets an ingredient as she goes along.

Students are shown lots of techniques and tips as she prepares the dishes. Alot of what is learned applies not only to the item being prepared, but to cooking in general and proper use and storage of cooking materials She walks among the tables to give a closer look at items going intothe dish and at the finished dish itself.

A closer look at noodles going in the Asian noodle salad with spicy peanut dressing.

So what did we learn to make Monday evening? First up were crispy oatmeal and cranberry cookies. Making dessert first is always a good plan. These were not the classic thick, chewy oatmeal cookies. These were
thin and lacy. A batch made 180 small or 90 medium cookies. We had to wait until the end of class to eat them, and they were
excellent.

In learning how to make and bake the cookies, the class learned about measuring flour, using a large mixer, use of parchment paper, how to use a convection oven and how to test for when baked goods are done.

After the cookies went off to the oven, we started the salads.

Gigi Warshawsky (L) and Kellen MacKay

Gigi emphasized that in some ways the recipes are just a guide. Seasonings should be adjusted for the cook’s and guests’ tastes. Lots of ingredients can be substituted or left out. Don’t like cilantro or blue cheese? Leave them out. Like them? Add a little more. She described it as: “You can take the GPS route or the scenic route.”

Gigi also made an apple cabbage slaw with lemon poppy seed dressing. It had a great color and texture. The choice of crisp apples adds a lot to the flavor. The dressing could be used on many other salads. It was good, but could have used a little more “zing” for my taste. Maybe a little more lemon or vinegar.

apple cabbage slaw with lemon poppy seed dressing

Next up was Asian noodle salad with spicy peanut dressing. It, too, was good, although everyone at my table would have liked a little more peanut taste. Use of crunchy peanut butter would have been great.

Preparing spicy peanut dressing

Another dish she made was chopped salad with strawberries, blue cheese and glazed nuts. This one was excellent, with great textures and flavors. The glazed nuts would be a great snack or appetizer on their own.

chopped salad with strawberries, blue cheese and glazed nuts

Finally, she made oven-roasted Tuscan potato salad. It had an excellent look and flavor. Roasting the potatoes allows for leaving on the skin and avoids all the trouble of peeling and boiling potatoes.

We were served a nice taste after each salad was prepared with a glass of wine or other beverage and the cookies.

A serving of apple cabbage slaw with lemon poppy seed dressing.

Everyone seemed to have a great time. Questions were answered thoroughly. It was easy to see how Gigi has built a following.

I spoke with Carol McDaris and her son Jordan Blair. They had attended another co-op cooking class and found that this was a great way to spend some time together. She joked that this was a way for Jordan to get her to cook more things for him but then confessed that he does fine cooking himself.

Jordan Blair and fellow students.

The Sacramento Natural Foods Co-op does several cooking classes andfood-related events every week at its Community Learning Center and Cooking School. More information on the classes is available here. Here is more information on the co-op itself.  The Co-op has many more activities than just cooking classes.  These include health, wellnes and fitness, gardening, environmental awarness and special events.  Their online guide is excellent.

Currently they have a special through September 30,2010: Buy four classes and get a fifth free.  Pre-register at the Customer Service Desk,1900 Alhambra Boulevard. (916) 455-2667

I look forward to telling readers about attending other classes in the future.