Note: Please call 707.431.9999 to 1. sign up for 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!

Schedule of Classes & Events

   Fall/Holiday/Winter 2018

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

October back to top

We are living in a time when people are experiencing physical, mental and emotional ailments that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health. The "Food is Medicine" classes will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices.

Nectary logoFood is Medicine: It Starts with Your Gut (hands-on)
with Chefs of The Nectary

Thursday, October 25

6 - 9 PM

Relish Culinary Center, Healdsburg
$96

When your digestive system is in balance, your body, mind and emotions are in balance. Since all health and disease starts in the gut, the key to healthy and vibrant living is to keep the “good” and “bad” bacteria in balance to allow your whole self to thrive.

This class focuses on rebuilding the beneficial flora to aid in healthy digestion. The menu includes techniques for building a plate for optimum bioavailability and digestion, focusing on food preparation techniques and food combining. You’ll also learn about medicinal herbs and spices that can easily be incorporated into everyday eating to naturally give digestive support. We will explore various fermentation processes and herbal allies as well as simple foods and preparation methods that encourage healthy digestion. After all this nourishing cooking, we will sit to enjoy our feast with a bit of Nectary Kefir.

  • Kitchari - Ayurvedic traditional meal for healing the digestive system Mung Daal, Sprouted Rice, Dandelion Greens & Burdock Root with Cilantro-Coconut Chutney
  • Green Salad with Steamed Fall Veggies and Probiotic/Enzymatic Dressing
  • Green Alkalizing Soup
  • Butternut Squash Soup with Ginger and Tumeric
  • Cardamom Rose Chia Pudding
  • Spicy Chai - to spark the digestive fire

This Relish class includes one glass of premium wine per person served with dinner to all participants over 21 years of age. A welcome Nectary Elixir will also be served. Additional wine is available for purchase by the glass or bottle.


Edible Gifts from the Kitchen (hands-on)

Mendiants (chocolate bites)Sunday, October 28 (date changed from October 21)

1 - 4 pm

Relish Culinary Center, Healdsburg
$94

Relish owner Donna del Rey leads this fun DIY class where participants make delicious gifts just in time for the holidays. At Relish we're believers in giving edible gifts and experiences instead of more stuff. So we've selected fun gourmet goodies that can be made in bulk and packaged beautifully for gift-giving. Guests will not only make each item, they'll also have time to get creative with beautiful and clever packaging, including trendy jars and vials, tins, boxes, bags, lables, ribbon, twine and more. Participants will make and take home each item along with lots of new ideas for holiday gifts.

  • Sriracha Lime Salt
  • Quick Lemon “Marmalade”
  • Mendiants (French chocolate bites)
  • Apricot & Ginger Granola
  • Grapefruit Shrub
  • Violet Mustard

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


November back to top

We are living in a time when people are experiencing physical, mental and emotional ailments that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health. The "Food is Medicine" classes will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices.

The NectaryFood is Medicine: Healthy Holiday Treats & Sweets (hands-on)
with Hillary Mendoza & Danielle Steffener of the Nectary

Thursday, November 8

6 - 9 PM

Relish Culinary Center, Healdsburg
$89

As the holidays approach, we all want to partake in holiday celebrations that revolve around food and eating, yet it can be difficult to make healthy choices around all the tempting sweets and treats being offered.

In this class, participants will create scrumptuous sweet desserts and treats using refined sugar alternatives and low-glycemic options to keep blood sugar balanced. These stylish and beautifully-crafted desserts, made with sprouted nuts and seeds, superfoods and seasonal produce, are sure to impress friends and family while supporting you (and them) in achieving health goals. People won't believe that these delicious and nutritious plant-based desserts are vegan! Participants will take home a yummy dessert sampler box of all the treats (not a dinner class.)

  • Detailed menu coming soon

This Relish class does not include wine but participants over 21 years of age will be able to purchase wine by the glass or bottle.


Cook like a local and learn about the Sonoma County region through its amazing foods and
unique personalities. This event combines a tour of the Healdsburg Farmers' Market
with hands-on cooking and lunch.

SlidersFarmers' Market Sliders (hands-on)

Saturday, November 10

9:30 am - 1:30 pm

Relish Culinary Center, Healdsburg
$119

Meet the purveyors at the Healdsburg Farmers' Market, taste and learn about their exquisite products, and explore new flavors as you stroll with Relish's owner Donna del Rey and our intrepid chef-instructor. We'll do a brief cooking demonstration at the Farmers' Market, followed by a walk through the market, meeting farmers, picking up local grass-fed ground beef, and selecting ingredients for our slider toppings. Participants will have extra time at the Market to purchase farm-fresh goodies to take home.

After our time at the Market, participants will walk across the street to the beautiful Relish Culinary Center where we'll prepare all of our slider toppings, including a quick pickle, handmade mayo (aioli), tomato ketchup jam, and much more. We'll shape our slider patties, grill and top with local cheeses from the market. We'll also make a seasonal salad and a seasonal fruit dessert before we sit, relax and savor our slider feast served with specially selected local wines.

  • Grass-fed Beef Sliders on Costeaux Hawaiian Slider Rolls
  • Vegetarian/Vegan Option: Marinated & Grilled Shitakes from Duncan's Mushrooms
  • Quick Pickle, maybe Onion, Cucumber or Zucchini
  • Handmade Mayo (Aioli), possibly flavored with Garlic or Roasted Peppers
  • Spiced Tomato Jam
  • Cheeses from the Market, such as Valley Ford blue or fontina-style cheeses
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Market Fruit Dessert

This Relish class includes 2 glasses of wine (8 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


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

Sunday, November 25, Saturday, December 29, Sunday, January 20 and Sunday, February 17

9:30 am - 2:00 pm

Foraging site 40 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join chef, preservist & forager Elissa Rubin-Mahon as she leads a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, including what trees and terrain to look for, the most easily-recognizable edible mushrooms of our region, handling, safety and more. 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 storing, handling and cooking with a variety of fresh and dry wild mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines

  • Porcini-Parmesan Cracker Bread
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms served side-by-side-by-side, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Beef Shank with Porcini
  • Carolina Gold Rice Grits with Black Trumpet Mushrooms
  • Sautéed Winter Greens
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Commonly available and favorite books and resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
  • A beautiful walk in the woods!

Please know that we will NOT be focused on taxonomic identification of every mushroom found; we focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


December back to top

Fourteenth Annual!
Family gingerbread funFamily Gingerbread House Decorating

Tuesday, December 18

6:30 - 8:00 pm

Relish Culinary Center, Healdsburg
$89 for up to 5 participants

Round up friends and family to enjoy a holiday-filled night together decorating a big, sturdy and delicious gingerbread house. Relish provides the frosting (aka "glue") and oodles of candy, cookies, cereal, candy canes and other materials to inspire creativity in all ages. You can expect holiday music and hot chocolate to complete this family-friendly gathering. Each group will take home its decorated gingerbread house to admire and devour.


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

Saturday, December 29, Sunday, January 20 and Sunday, February 17

9:30 am - 2:00 pm

Foraging site 40 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join chef, preservist & forager Elissa Rubin-Mahon as she leads a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, including what trees and terrain to look for, the most easily-recognizable edible mushrooms of our region, handling, safety and more. 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 storing, handling and cooking with a variety of fresh and dry wild mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines

  • Porcini-Parmesan Cracker Bread
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms served side-by-side-by-side, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Beef Shank with Porcini
  • Carolina Gold Rice Grits with Black Trumpet Mushrooms
  • Sautéed Winter Greens
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Commonly available and favorite books and resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
  • A beautiful walk in the woods!

Please know that we will NOT be focused on taxonomic identification of every mushroom found; we focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


January back to top

David Campbell & mushroomWild Mushroom Foray & Demonstration Lunch
with forager David Campbell & Chef Julie Schreiber

Saturday, January 5 and Saturday, February 9

9:30 am - 2:00 pm

Foraging site near Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join foraging expert David Campbell as he leads a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, including what trees and terrain to look for, the most easily-recognizable edible mushrooms of our region, handling, safety and more. 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 demonstration led by chef Julie Schreiber focused on storing, handling and cooking with a variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Menu coming soon

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Commonly available and favorite books and resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
  • A beautiful walk in the woods!

Please know that we will NOT be focused on taxonomic identification of every mushroom; we focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will always find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


 

 

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

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