Schedule of Classes & Events

   Winter 2017

Note: Please call 877.759.1004 to
1. get on a wait list if a class is full,
2. to redeem a paper gift certificate,
3. earn a 10% discount by registering for 3 or more classes at one time or
4. if you have any trouble at all!

If you are interested in events scheduled beyond the dates here, check out the monthly calendar. You are welcome to register for classes as soon as they are posted on the calendar or you can wait until further details are listed on this Schedule of Events.

January back to top

A wonderful haul of wild mushroomsWild Mushroom Foray, Cooking Class & Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, January 15  SOLD OUT. THANK YOU.
If the rains continue, we will add more dates in late February and/or early March. Please call to be added to our list.

9:30 am - 2:00 pm

Foraging site 20 - 35 minutes outside of Healdsburg, followed by lunch at the Relish Culinary Center
$142

Did you know that Northern California is recognized as one of the best edible wild mushroom regions in the entire world? We have more choice edible mushrooms in this area than any other region. Join us for a fantastic day learning more about the wonderful world of wild mushrooms.

The day starts with chef, preservist & forager Elissa Rubin-Mahon leading a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, focusing on the most easily-recognizable edible mushrooms of our region: chantrelles, black trumpets, porcinis and other boletes, lion's mane, and more. You will learn about ecosystems, terrain and other clues to look for to increase the likelihood of finding edibles. We'll gather all of our found mushrooms, edible or not, to use as examples of identifying characteristics.

After working up an appetite from our tromp in the beautiful woods, we'll gather for a cooking demonstration lead by chef Elissa focused on....mushrooms! Chef Elissa will share professional tips and recipes for storing, handling, rehydrating and cooking with a variety of fresh and dry wild mushrooms. She'll cook any edibles we find along with our amazing four-course mushroom lunch featuring a variety of wild and exotic mushrooms (ordered in advance) served with wonderful local wines.

  • Porcini Cracker Bread
  • Green Salad with Dressing and Mushrooms du Jour
  • Red Wine-Braised Beef Shank with Porcini Mushrooms
  • Roasted Root Vegetables with Black Trumpet Mushrooms
  • Polenta with Mascarpone & Valley Ford Estero Gold
  • Fresh Ginger Cake with Candy Cap Rum Whipped Cream

This Relish class includes 8 ounces of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Wild mushroomsWild Mushroom Foray, Cooking Class & Lunch
with forager David Campbell & chef Julie Schreiber

Sunday, January 29  SOLD OUT. THANK YOU.
If the rains continue, we will add more dates in late February and/or early March. Please call to be added to our list.

9:30 am - 2:00 pm

Foraging site 20 - 35 minutes outside of Healdsburg, followed by lunch at the Relish Culinary Center
$142

Did you know that Northern California is recognized as one of the best edible wild mushroom regions in the entire world? We have more choice edible mushrooms in this area than any other region. Join us for a fantastic day learning more about the wonderful world of wild mushrooms.

This day starts with forager David Campbell of Wild About Mushrooms leading a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, focusing on the most easily-recognizable edible mushrooms of our region: chantrelles, black trumpets, porcinis and other boletes, lion's mane, and more. You will learn about ecosystems, terrain and other clues to look for to increase the likelihood of finding edibles. We'll gather all of our found mushrooms, edible or not, to use as examples of identifying characteristics.

After working up an appetite from our tromp in the beautiful woods, we'll gather for a cooking demonstration lead by chef/winemaker Julie Schreiber focused on....mushrooms! Chef Julie will share a wide range of information about storing, handling, rehydrating and cooking with a variety of fresh and dry wild mushrooms. She'll cook any edibles we find along with our amazing four-course mushroom lunch featuring a variety of wild and exotic mushrooms (ordered in advance) served with wonderful local wines.

  • Mushroom Escabeche with Sweet Peppers
  • Wild Mushrooms du Jour with Greens, Radish & Avocado Dressing
  • Slow Cooked Pork Stew with Tomatillos, Mushrooms & Potatoes
  • Roasted Creamy Polenta with Buckwheat
  • Chocolate Cake with Candy Cap Crème Anglaise

This Relish class includes 8 ounces of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


February back to top

Fresh AgnolottiHomemade Pasta Workshop (hands-on)
with chefs Patrick & Casey Van Voorhis

Friday, February 3, 2017
6:00 - 9:00 pm

Relish Culinary Center, Healdsburg
$99

Relish welcomes chefs Patrick and Casey Van Voorhis from Spoonbar as they lead this interactive hands-on pasta class. Patrick and Casey are skilled pasta makers and will share professional techniques and tips for creating perfect pasta—from recommended flour, using whole eggs vs. yolks, kneading and rolling techniques, and authentic shaping methods. Guests will all get hands-on to make pasta from scratch, then work together to fill and shape agnolotti (classic Northern Italian pasta.) Our chefs will demo other shapes and sizes of traditional noodles and participants will make tagliatelle noodles. We'll create two accompanying sauces to complete our pasta dishes. Our chefs will create a seasonal salad to round out our meal and we'll end with a Spoonbar dessert specially selected by our chefs.

  • Vegetables with Bagna Cauda & Olivesfresh pasta
  • Hand-made Pasta:
    • Tagliatelle (thick noodles)
    • Agnolotti (stuffed pasta)
  • Duo of Sauces:
    • Tagliatelle with Amatriciana (Pork Belly, Spicy Tomato & Pecorino)
    • Wild Mushroom Agnolotti with Parmesan Sauce
  • Winter Panzanella Salad: Kale, Winter Squash, Shaved Fennel & Pumpkin Seeds
  • Poached Pears with Gianduja Mousse & Salted Caramel

This Relish class includes two glasses of premium wine per person served with dinner to all participants over 21 years of age.


Sonoma County Living images
Banner

Sonoma Living Tour
Wednesdays, February 8, 2017, March 8, 2017 and many more dates in 2017

A full, fun day doing some of our favorite things: learning about food & wine pairing, arranging beautiful locally-grown flowers and creating and eating a delicious wine country meal.
Dates, details, price and more


A wonderful haul of wild mushroomsWild Mushroom Foray, Cooking Class & Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, February 12 SOLD OUT. THANK YOU.
If the rains continue, we will add more dates in late February and/or early March. Please call to be added to our list.

9:30 am - 2:00 pm

Foraging site 20 - 35 minutes outside of Healdsburg, followed by lunch at the Relish Culinary Center
$142

Did you know that Northern California is recognized as one of the best edible wild mushroom regions in the entire world? We have more choice edible mushrooms in this area than any other region. Join us for a fantastic day learning more about the wonderful world of wild mushrooms.

The day starts with chef, preservist & forager Elissa Rubin-Mahon leading a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, focusing on the most easily-recognizable edible mushrooms of our region: chantrelles, black trumpets, porcinis and other boletes, lion's mane, and more. You will learn about ecosystems, terrain and other clues to look for to increase the likelihood of finding edibles. We'll gather all of our found mushrooms, edible or not, to use as examples of identifying characteristics.

After working up an appetite from our tromp in the beautiful woods, we'll gather for a cooking demonstration lead by chef Elissa focused on....mushrooms! Chef Elissa will share professional tips and recipes for storing, handling, rehydrating and cooking with a variety of fresh and dry wild mushrooms. She'll cook any edibles we find along with our amazing four-course mushroom lunch featuring a variety of wild and exotic mushrooms (ordered in advance) served with wonderful local wines.

  • Porcini Cracker Bread
  • Green Salad with Dressing and Mushrooms du Jour
  • Red Wine-Braised Beef Shank with Porcini Mushrooms
  • Roasted Root Vegetables with Black Trumpet Mushrooms
  • Polenta with Mascarpone & Valley Ford Estero Gold
  • Fresh Ginger Cake with Candy Cap Rum Whipped Cream

This Relish class includes 8 ounces of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica

Saturday, February 25, 2016
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 100# pigs | Add $40 for an additional person sharing one pig

Want a larger pig? When you register, you will have the option to order a larger pig (100 pound standard size) to yield more meat to take home. Costs: 120 pounds add $65; 140 pounds add $125; 160 pounds add $185.

Snout-To-Tail class article in American Hunter magazine

We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 100-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. Armed with this information, each participant will move to his/her own 100-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process, separating the primals, then identifying and trimming specific cuts of pork on their individual pigs. We’ll take a break mid-day for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp butcher knife, cleaver and a large cooler to transport the meat. We have chef knives and extra cleavers for use during the class, as needed, and we will provide ice for the cooler to keep the meat chilled for your drive home. One or two people can work on a single pig—how you divide or share the meat is up to you!

This Relish class includes one glass of premium wine per person served with lunch to all participants over 21 years of age.


March back to top

Restaurant Week 2016Pop-Up Paella Party
with chef Gerard Nebesky of Gerard's Paella

Thursday, Friday & Saturday, March 9, 10 & 11

6:00 pm

Relish Culinary Center, Healdsburg
$39, tax and 15% gratuity automatically added; beverage gratuity at your discretion at the event. No group discounts.

Gerard's PaellaRelish is thrilled to again partner with the amazing Gerard's Paella as we transform the Relish Culinary Center into a pop-up restaurant for Sonoma County Restaurant Week.

Each evening chef Gerard Nebesky creates a variety of Spanish tapas appetizers and two different styles of savory paella. Upon arrival guests sip a complementary glass of Sangria, nibble on mouth-watering tapas and watch Gerard create the gorgeous pans of paella. Guests are then seated at shared tables for a feast of paella and salad, ending with a refreshing sweet finish.

  • Pop-Up PaellaWelcome Sangria and Tapas
  • Trio of Paellas:
    • Valencia
    • Chicken & Chorizo
    • Vegetarian
  • Seasonal Green Salad
  • Sweet Finish Dulce del Dia

Wine and non-alcoholic drinks will be available for purchase. We pride ourselves on the great value of our premium local wine selections. If you choose to bring your own wine, corkage is $12/bottle.

Since this is a dining experience, we have added a 15% gratuity to the fixed Restaurant Week price along with the required state sales tax. You are welcome to leave an additional tip that evening for beverage service as you like.


More Winter & Spring events are coming soon, so check back or
join our mailing list to receive announcements about new classes.