Schedule of Classes & Events

   Winter/Spring 2015

Note: Please call 877.759.1004 to 1. get on a wait list if a class is full,
2. to redeem a gift certificate, 3. earn a 10% discount by registering for 3
or more classes 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.

March     back to top

Making pasta! Pasta + Ricotta = Ravioli (hands-on)
with chef Anne Cornell

Sunday, March 29 Sold Out. Thank you.

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$96

Making pasta from scratch is the ultimate playing-with-your-food experience. Kneading, rolling, cutting, shaping—we're talking grown-up Playdoh here. At this class chef Anne Cornell leads guests through the process of making from-scratch Pasta and Ricotta Cheese. Guests will combine farm fresh eggs and flour to create simply perfect pasta dough, then work together to make the filling with our freshly-made Ricotta. Then we'll roll out the pasta, transforming half into fettuccine and half into Ricotta-stuffed Ravioli. Everyone will be hands-on with all steps in the process. Our delectable handmade pastas would not be complete without sauces so we'll make a quick roasted tomato sauce and a delicate herbed brown butter with spring veggies and herbs. Our pasta dinner will be served with a seasonal green salad and we'll end our meal with a surprise sweet finish.

  • Handmade ravioliWelcome Snack
  • Homemade Fresh Ricotta Cheese
  • Handmade Pasta Dough
  • Fettuccine
  • Ricotta Ravioli 
  • Duo of Sauces:
    • Spring Vegetable & Herb Brown Butter with Ravioli
    • Quick Roasted Tomato Sauce with Fettuccine
  • Seasonal Green Salad
  • Surprise Sweet Finish

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.


You love their food. Now meet the chefs that make Healdsburg and Sonoma County a culinary mecca. We take them out of their kitchens and into Relish for a four-course "dinner and a show." Get recipes, learn secrets and ask questions about favorite dishes while you savor an amazing meal with wine in an intimate setting.

Hopmonk logoHealdsburg Chef's Table: Beer & Cider Pairing Dinner
with chef Billy Reid of Hopmonk Tavern

Monday, March 30

6:00 pm

Relish Culinary Center, Healdsburg
$99

Chef Billy Reid is a chef who creates foods with big flavors. And he's loads of fun. A transplant from Las Vegas (Sebastopol and Vegas have a lot in common, I hear), Chef Billy made an impact in Sonoma County as the executive chef who expanded Hopmonk Tavern into a thriving beer and food enterprise with three successful locations (Sebastopol, Novato and Sonoma.) We're excited to bring Chef Billy to Healdsburg to share his unique cooking and food style. As an added bonus, each course of his menu will be paired with a specially-selected beer or cider!

  • Smoked Salmon with Beurre RougePoint Reyes Toma & Pancetta-stuffed Yorkshire Pudding Bites
    • Schrimshaw Pilsner
  • Ale-Poached Pears with Arugula, Goat Cheese and Walnuts
    • Boont Amber Ale
  • Smoked Salmon with Beurre Rouge
  • Parsley Potatoes
  • Apple Cider-Glazed Carrots
    • Devoto Apple Cider Noir
  • Classic Bread Pudding with Whiskey Sauce
    • Franziskaner Hefe-Weisse Dunkel

This event is a dinner modeled after a "Chef's Table", a table in a commercial kitchen with exclusive access to the chef as s/he's cooking. Chefs will demonstrate some or all of the meal as they interact with the guests, sharing secrets, telling stories, answering questions. Seating is at shared tables to encourage a convivial atmosphere.

This Relish class includes four 5 oz glasses of beer or cider per person served to all participants over 21 years of age. Additional beer is available for purchase.


April     back to top

The Art of Gastronomy: Beautiful & Delicious Hors d'Oeuvres (hands-on)
Beautiful & delicious hors d'oeuvreswith chef Anne Cornell

Saturday, April 4

6 - 9 pm

Relish Culinary Center, Healdsburg
$120

We are so excited to be offering this wonderful hands-on cooking experience in conjunction with the Healdsburg Center for the Arts exhibit titled The Art of Gastronomy, showing March 18 thru April 19.

Relish's own chef Anne Cornell leads this class designed around the artfulness of the plate and how it can influence our perception of flavor. Participants will work in small groups to create a wide variety of Hors d'Oeuvres that concentrate big delicious flavors in small beautiful bites. Guests are sure to learn useful and engaging cooking techniques as they work together on several creative recipes. Chef Anne will include an extra focus on gorgeous plating and presentation ideas since we all "eat with our eyes" before we put anything in our mouths. As with all Relish events, participants will savor the resulting dishes, a delightfully varied and hearty Hors d'Oeuvres dinner with specially-selected local wines, plus take home recipe portfolios for all dishes.

  • Arctic Char Crudo with Watermelon Radish
  • Herb Potato Windows with Seared Petite Filet, Roasted Garlic Aioli and Fried Capers
  • Roasted Lady Apples with Cowgirl Creamery Mt. Tam Cheese, Toasted Walnuts and Honey
  • Mini Caeser Salad Tacos in Valley Ford Estero Gold "Frico" Shells
  • Fried Beet Chips with Goat Cheese Mousse and Candied Kumquats

A portion of the profit from this class will benefit Healdsburg Center for the Arts. Relish is a Sponsor of of the Art of Gastronomy exhibition at Healdsburg Center for the Art.

This class includes 3 glasses of wine (9 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


Farro with Pesto & PecorinoSpring Wine Country Supper (hands-on)
with chef Anne Cornell

Friday, April 10

6 - 9 pm

Relish Culinary Center, Healdsburg
$98

Chef Anne Cornell leads this spring supper class that features the bright flavors of spring. Chef Anne has combined some classic dishes, like Italian Bagna Cauda (a warm garicky dip) and roasted pork loin, with modern takes on brines (hibiscus-infused), pesto (with arugula), polenta cake (spiked with rosemary), and more. There are a lot of interesting techniques for participants to learn and then apply to home cooking menus. Guests will enjoy the complete supper with wine.

  • Baby Vegetables with Italian Bagna Cauda Dip
  • Bright Spring Greens with Grilled Cucumbers, Fried Goat Cheese and Lemon Honey Dressing
  • Hibiscus-Brined Roasted Pork Loin
  • Green Garlic-Buttered Peas and Radishes
  • Farro with Arugula Pesto and Truffle Pecorino
  • Rosemary Polenta Cake with Warm Rhubarb Compote

This class includes 2 glasses of wine (8 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


Chef Dino leading the butchering Snout-To-Tail Pork Butchering (hands-on)
with chef Dino Bugica

Saturday, April 18

10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$595 | $35 for an additional person | Class size very limited

We're excited to offer another amazing hands-on butchering workshop where each participant will break down a sustainably-raised 90-100 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. Chef Dino will butcher a demonstration pig and participant will follow his direction with his/her own animal. Dino will share his Italian-inspired butchering process, separating the primals and identifying and trimming specific cuts of pork, including porchetta.

We’ll take a break mid-day for a pork-inspired lunch, delicious cured pork goodies from Diavola, a hearty salad, crusty Costeaux bread, Italian cheeses, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will demonstrate how to cure pancetta at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp carving knife and a large cooler to transport the meat. We will have extra knives and cleavers for use during the class 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 with lunch served to all participants over 21 years of age.


Gerard's PaellaPassport Weekend: Pop-Up Paella Party
with chef Gerard Nebesky
of Gerard's Paella

Friday & Saturday, April 24 & 25

6:00 - 8:30 pm

Relish Culinary Center, Healdsburg
$62 plus tax | Advanced registration is highly recommended. Walk-ups will happily be accommodated as space allows.

Relish is thrilled to partner with the amazing Gerard's Paella as we transform the Relish Culinary Center into a pop-up restaurant for two nights of Passport weekend. Each day chef Gerard Nebesky creates a variety of Spanish tapas appetizers and a duo of authentic styles of paella. Upon arrival guests sip a complementary glass of Sangria, nibble on mouth-watering tapas and enjoy the paella "show," interacting with chef Gerard. Guests are then seated at shared tables for a feast of paella and salad, ending with a refreshing sweet finish. Gerard's engaging personality combined withe the festive atmosphere of Relish guarantees a delicious and memorable evening will be had by all!Gerard and team with mouth-watering paella

  • Tapas del Día
    • Sautéed Shrimp
    • "Romeo & Juliet" Manchego Cheese with Membrillo
  • Duo of Paellas
    • "Black Paella" Seafood & Squid Ink
    • Rabbit & Chorizo
  • Arugula with Sherry Vinaigrette
  • Fresh Fruit Sorbet Dessert

Complementary glass of sangria wine is served to all guests over 21 years of age. Additional sangria, wine and non-alcoholic drinks are 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.


May     back to top

Crostini with colorful beets Exquisite Spring Lamb Dinner (hands-on)
with chef Anne Cornell

Friday, May 1

6:00 - 9:00 pm

Relish Culinary Center, Healdsburg
$104

Led by chef Anne Cornell on the eve of the spring equinox, this hands-on class honors the fresh flavors of the season of rebirth and regrowth. From California lamb to colorful baby beets and carrots, fresh peas and spring onions, this exquisite menu includes colorful spring ingredients bursting with flavor. Chef Anne leads participants as they execute gourmet techniques for wood-fired roasting, velvety soup, upside-down cake and other delicious dishes. We'll enjoy our spring feast with specially selected wines.

  • Crostini with Bellwether Farms Sheeps Milk Ricotta and Citrus-Marinated Shaved Beets
  • Fresh Pea and Mint Soup with Meyer Lemon and Estero Gold Frico
  • Wood-fired Top Round of Lamb with Spring Onion-Pistachio Pesto
  • Morel & Brown Butter-Roasted Baby Carrots
  • Smashed Potato & Herb Salad with Black Pepper Crème Fraiche
  • Ginger-Pear Upside-Down Cake with Poire Williams Chantilly Cream

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.


Market to Pizza classes

Enjoy a chef-led visit to the Healdsburg Farmers Market
and a hands-on wood-fired pizza workshop,
using ingredients gleaned from the market.

Farmer's Market-to-Pizza Workshop (hands-on)
with chef Anne Cornell & Relish owner Donna del Rey

Saturdays, May 9, June 13, July 11, August 8, September 12, October 10 & November 14

9:30 am - 1:00 pm

Relish Culinary Center, Healdsburg
$110

Everyone loves pizza! And here in the wine country, delicious gourmet wood-fired pizza is especially beloved. Live like a local for the day as you 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 own chef Anne Cornell, our intrepid chef-instructor. Chef Anne will lead a brief demonstration at the Farmers' Market, followed by a stroll through the Market selecting ingredients for our pizza toppings. Participants will have extra time to purchase farm-fresh goodies to take home. Seasonal toppings on pizza ready for the oven

After our time at the Market, participants will walk across the street to the beautiful Relish Culinary Center for a hands-on pizza making workshop, stretching and throwing pizza dough and topping pies with the just-gathered ingredients, such as local sausage, seasonal veggies and artisan cheeses. We'll also make a seasonal salad and a festive dessert before we sit, relax and savor our pizza feast served with specially selected local wines.

  • Gourmet Wood-Fired Pizzas
    • Stretching Dough
    • Preparation of Market-Inspired Toppings - could include locally-made sausage, a wide variety of seasonal veggies and fruits, artisan cheeses, fresh herbs and more
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Market Fruit Crisp with Housemade Ice Cream

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.


Fava Bean CrostiniMother's Day Brunch (hands-on)
with chef Anne Cornell

Sunday, May 10

11 am - 2 pm

Relish Culinary Center, Healdsburg
$104

Your mom loves nothing more than spending time with YOU! So invite her to this fun cooking class, make a delicious brunch together, and sit and savor the resulting meal. Chef Anne Cornell is bringing in fresh spring ingredients that participants will use to create an amazing menu filled with a variety of engaging cooking techniques, including making hollandaise, crêpes, scones, candied bacon and more. You'll savor this festive brunch with mimosas and local wines.

  • Mimosas
  • Crostini with Fava Beans and Truffled Pecorino
  • Frisee Salad with Cara Cara Oranges and Toasted Almonds
  • Eggs Florentine with Fresh Crab and Meyer Lemon Hollandaise on an Herb Buttermilk Scone
  • Candied Bacon
  • Crispy Hash Brown Cakes
  • Crêpes with Fresh Berries and Lavender Honey Crème Fraiche

This class includes 2 glasses of wine (8 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


Al fresco dining at Thomas George Baker RidgeGrilling in the Vineyard (hands-on)
at Thomas George Winery Bakery Ridge Vineyard
with chef Anne Cornell

Friday, May 15

6 - 9 pm

Relish Culinary Center, Healdsburg
$114

Rove with Relish! Join us for this mouthwatering grilling class just in time to incorporate creative new ideas into your summer party planning. At this class every item, from appetizer to dessert, is grilled. Chef Anne's menu includes the spectrum of grill-able ingredients—meat, seafood, seasonal veggies and even a sweet grilled flatbread—to ensure that all participants have plenty of time at the grill. Guests will definitely learn practical techniques for perfect grilling at home as they prep and grill the entire menu under the guidance of Chef Anne. We’ll enjoy the entire grilled supper with fantastic Thomas George wines. Between the luscious menu, the outstanding Russian River wines, and the spectacular vineyard site overlooking the Russian River Valley, this is a culinary adventure not to be missed.

  • Shrimp with Charred Lemons and Fresno Chili Aioli
  • Romaine with Green Goddess Dressing and Grilled Haloumi Cheese Bruschetta
  • Sirloin Steak
  • Spring Onion and Pistachio Pesto
  • Seasonal Veggies
  • Strawberry Flatbread with Vanilla Bean Mascarpone and Balsamic Drizzle

This class includes 3 glasses of wine (9 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


The Great Meat CookbookMeat + Fire (hands-on)
with author, chef & meat master Bruce Aidells

Sunday, May 24

4 - 7 pm

Relish Culinary Center, Healdsburg
$150 per person, includes 1 copy of The Great Meat Cookbook per couple ($40 value)

Bruce Aidells— founder of Aidells Sausage, award-winning cookbook author and all-around “King of Meat”—leads this exclusive event at the Relish Culinary Center where participants will create favorite recipes from his latest book The Great Meat Cookbook. This is an amazing opportunity to cook side-by-side with “Meat Master” Bruce, learning tips and secrets for perfectly grilled and wood-fired meats using a variety of grills and our Mugnaini wood-burning oven. Of course, we'll make sausage in addition to all the other meats and veggies on this mouthwatering menu. Bruce will address the concept of sustainable meat sources, using fine local meats as the basis for these wonderful dishes. The event ends with a hearty meal of all the prepared dishes paired with local beer and wine. Every duo of guests will take home a signed copy of The Great Meat Cookbook; additional cookbooks can be ordered when registering or purchased at the event. Don’t miss this chance to learn from a master!

  • Lamb Kebabs with Aleppo Pepper Spice Rub and Bacon-Pomegranate Relish
  • Sweet Italian Sausage
  • Grilled Boneless Pork Chops Stuffed with Fontina, Sun-Dried Tomatoes and Prosciutto
  • Spanish Adobo Grill-Roasted Tri-tip
  • Roasted Fingerling Potatoes
  • Roasted Asparagus with Lemon & Olive Oil
  • Seasonal Green Salad
  • Costeaux Country Bread
  • Light dessert/sweet finish TBD

This Relish class includes 2 12-ounce glasses of beer or 2 4-ounce glasses of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Freshly made cheeseTwo-Day Cheese Making Workshop  (hands-on)
with SF Milk Maid Louella Hill

Friday, May 29, 6:00 - 9:00 pm and

   Saturday, May 30, 10:00 am - 2:30 pm

Relish Culinary Center, Healdsburg

$299 (includes 7+ hours of instruction, two meals with wine, take-home cheese, recipes and cheese making supplies)

Cheese making is one of those DIY activities that you have to experience in person. Books and online videos contain great facts and recipes, but you must see in person how the curds form, the color and opacity of the whey, how to transfer and strain, and all the other aspects to be able to make cheese at home with confidence.

Please join us for a two-day cheese making extravaganza with veteran cheese maker Louella Hill, also known as The San Francisco Milk Maid. Starting Friday night and ending Saturday afternoon, you'll be up to your elbows in whey, lifting cloud-like curds from the vat, tying mozzarella knots, and taste testing your way through the delicious world of lactic fermentation. Cheese plates

Here's what you'll be up to...

Cheeses you'll make:  
       Fresh Chèvre
       Feta
       Mozzarella

Aged Goat Cheese
Crème Fraiche
Burrata
Farmers Cheese

.

.

.


Friday activities:

  • Welcome and introductions
  • Taste Test: Vertical tasting of cultured milk products, cow, goat and sheep cheeses
  • Overview of milk chemistry and cheesemaking basics
  • Start Chèvre
  • Start Feta
  • Start Crème Fraiche
  • Light supper with wine

Louella and participants making cheeseSaturday activities:

  • Discussion: How milk transforms into cheese; Cheesemaking ingredients and sources
  • Taste Test: Three tweaks on a Chèvre recipe
  • Drain Chèvre and discuss shaping options, use of ash and ripening cultures
  • Discussion: Cheese making ingredients and sources
  • Salt Feta, demo brine making & marinating
  • Make and drain farmers' cheese
  • Create Mozzarella and practice stretching with pre-made curd
  • Taste Test: Buffalo vs. cow Mozzarella vs. Burrata
  • Overview of affinage, how to care for your aging and cut cheese
  • Discussion: Why are cheeses different from one another?
  • Family-style lunch with wine

Take home supplies: Tried and true recipes for all the fabulous cheeses, 1-pound of freshly stretched mozzarella, 4-ounces of crème fraiche, 4-ounces farmers cheese, plus a great home cheese making starter kit that includes cheesecloth, small cheese form, rennet, calcium chloride, citric acid, and immeasurable cheesemaking inspiration!

Please bring a small cooler (we'll provide ice) to transport take-home cheeses. We're happy to provide lodging recommendations when you call to register.


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