Schedule of Classes & Events

   Winter 2016

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.

February back to top

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

Saturday, February 6 Sold Out, Sunday, February 21 Sold Out, Sunday, March 6 Sold Out or Sunday, March 13 Sold Out. Pls call to get on a wait list.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$134

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 by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. She'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Porcini Cracker Bread with Harissa & Parmesan
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Tamarind Chicken with Garam Masala
  • Freekeh with Persimmon, Chantrelles & Pistachios
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

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.

The focus of this class is choice edible mushrooms. What to expect from this class:

  • a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • an opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • how to use commonly available books and resources to help you identify found mushrooms
  • learning about the various roles and uses for mushrooms by people and in nature
  • a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
  • a delicious wild mushroom lunch with local wine
  • a beautiful walk in the woods!

What this class is not:

  • taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • a guarantee of finding edible mushrooms (though we do hike on familiar property where we have had good luck in the past)
  • a hands-on cooking class

Gerard's paellaValentine's Day Playful Paella (hands-on)
with chef Gerard Nebesky of Gerard's Paella

Sunday, February 14

6 - 9 pm

Relish Culinary Center, Healdsburg
$124

There's just something sexy about creating and sharing a luscious meal, so grab your sweetie and spend a memorable and delicious Valentine's Day with Relish.

For this special couples class, Sonoma County "Paella Guy" Gerard Nebesky will lead a festive hands-on Spanish-inspired cooking class, featuring a variety of tapas and his amazing paella! We'll start the event with a welcome glass of sparkling wine (OF COURSE!) then dive into some creative and fun food-making, including shucking oysters, sauteing shrimp, crisping up duck confit, and more. We're going a bit over the top since it's Valentine's Day, adding luscious touches to the menu, including Gerard's ultra-favorite "Black Paella," and pouring premium local wines for the occasion.

  • Spanish Tapas
    • Raw Oysters Española
    • Sautéed Whole Shrimp with Saffron
    • "Romeo and Juliet" Manchego & Membrillo
  • Winter Greens with Crispy Duck Confit
  • Duo of Paella
    • Chicken & Chorizo
    • Gerard's Favorite Black Paella: Seafood and Squid Ink
    • Vegetable
  • Churros with Dark Chocolate Dipping Sauce

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


Making pasta! Pasta + Ricotta = Ravioli (hands-on)
with chef Todd Muir

Friday, February 19

6 - 9 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 Todd Muir 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 & Winter Squash-filled Ravioli 
  • Duo of Sauces:
    • Sage Brown Butter with Squash-Ricotta Ravioli
    • Classic Marinara 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.


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

Sunday, February 21 Sold Out, Sunday, March 6 Sold Out or Sunday, March 13 Sold Out. Pls call to get on a wait list.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$134

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 by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. She'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Porcini Cracker Bread with Harissa & Parmesan
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Tamarind Chicken with Garam Masala
  • Freekeh with Persimmon, Chantrelles & Pistachios
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

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.

The focus of this class is choice edible mushrooms. What to expect from this class:

  • a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • an opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • how to use commonly available books and resources to help you identify found mushrooms
  • learning about the various roles and uses for mushrooms by people and in nature
  • a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
  • a delicious wild mushroom lunch with local wine
  • a beautiful walk in the woods!

What this class is not:

  • taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • a guarantee of finding edible mushrooms (though we do hike on familiar property where we have had good luck in the past)
  • a hands-on cooking class

March back to top

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

Sunday, March 6 Sold Out or Sunday, March 13 Sold Out. Pls call to get on a wait list.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$134

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 by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. She'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Porcini Cracker Bread with Harissa & Parmesan
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Tamarind Chicken with Garam Masala
  • Freekeh with Persimmon, Chantrelles & Pistachios
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

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.

The focus of this class is choice edible mushrooms. What to expect from this class:

  • a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • an opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • how to use commonly available books and resources to help you identify found mushrooms
  • learning about the various roles and uses for mushrooms by people and in nature
  • a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
  • a delicious wild mushroom lunch with local wine
  • a beautiful walk in the woods!

What this class is not:

  • taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • a guarantee of finding edible mushrooms (though we do hike on familiar property where we have had good luck in the past)
  • a hands-on cooking class

You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Jordan Winery logoHealdsburg Chef's Table
with chef Todd Knoll
of Jordan Winery

Monday, March 7

6:00 pm

Relish Culinary Center, Healdsburg
$98

Todd Knoll Chef TableChef Todd Knoll is known for exquisite menus created for private events at Jordan Winery where he is the executive chef, so we are thrilled for Chef Todd to come to Relish to share his culinary talents. This dinner is sure to be exceptional--a combination of the finest of ingredients (many grown in the Jordan estate garden), impeccable cooking skills and a wonder of creativity.

  • Menu coming soon

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 12 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.


Gerard & his teamPop-Up Paella Party
with chef Gerard Nebesky of Gerard's Paella

Weds, Thurs or Fri, March 9, 10 or 11

6:00 pm

Relish Culinary Center, Healdsburg
$39 plus tax, , no group discounts (gratuity at your discretion during the event)

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

  • Welcome 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.

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

Sunday, March 13 Sold out. Pls call to get on a wait list.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$134

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 by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. She'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Porcini Cracker Bread with Harissa & Parmesan
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Tamarind Chicken with Garam Masala
  • Freekeh with Persimmon, Chantrelles & Pistachios
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

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.

The focus of this class is choice edible mushrooms. What to expect from this class:

  • a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • an opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • how to use commonly available books and resources to help you identify found mushrooms
  • learning about the various roles and uses for mushrooms by people and in nature
  • a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
  • a delicious wild mushroom lunch with local wine
  • a beautiful walk in the woods!

What this class is not:

  • taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • a guarantee of finding edible mushrooms (though we do hike on familiar property where we have had good luck in the past)
  • a hands-on cooking class

You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Rocker Oysterfeller's logoHealdsburg Chef's Table
with chef Brandon Guenther
of Rocker Oysterfeller's

Monday, March 21

Relish Culinary Center, Healdsburg
$99

Chef Brandon Guether's Valley Ford restaurant Rocker Oysterfeller's is a must-stop destination with a southern-influenced menu that reflects the his relationships with West Sonoma County ranchers, farmers, cheese makers and oyster farms. This evening we've moved the party from Valley Ford to Healdsburg for a mouth-watering menu by Chef Brandon. Come join the party, get to know the talented Chef Brandon and enjoy a four-course menu paired with specially selected local wines.

  • Menu coming soon

This Relish class includes 12 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, March 26, 2016
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 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.


Bird&BottleYou love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Willi's Seafood logoHealdsburg Chef's Table
with chef Mark Stark
of Willi's Seafood, Bird & The Bottle, Bravas Bar de Tapas, etc.

Monday, March 28

6:00 pm

Relish Culinary Center, Healdsburg
$98

Mark Stark Chef's TableChef Mark Stark has created a mini-restaurant empire in Sonoma County. With five wildly successful restaurants, plus the newest addition Bird & The Bottle off to a roaring start, Chef Mark knows good flavor. He introduced the "small plates" concept to Sonoma County and has selected favorites from the restaurants to create a fantastic small plates menu for our dinner. Chef Mark is a playful and knowledgeable chef so our evening should be entertaining and delicious. Each course will be served with a local wine.

  • Menu coming soon

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 12 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.


April back to top

proofing breadBread Baking Workshop (hands-on)
with chef Joy Pezzolo

Saturday, April 2

10:00 am - 2:00 pm

Relish Culinary Center, Healdsburg
$95

There's something comforting about baking and nothing beats the aroma (and flavor!) of bread hot out of the oven. If you have always wanted to learn how to bake great bread, or you want to improve your current dough-making and handling skills and confidence, please join us for this wonderful 4-hour hands-on workshop. Joy Pezzolo was the chef/owner of Ravenous restaurant in Healdsburg for more than 25 years where she baked her own bread to complement the restaurant's luscious seasonal menus. Chef Joy is excited to share her passion for handmade breads at this ultra-hands-on workshop designed to give participants a strong foundation that can apply to virtually any yeast doughs.

Freshly baked breadsBread baking is a tactile activity—to really learn you have to touch and feel the dough at all stages. Chef Joy will demonstrate making dough by hand (no mixer) and then lead participants as they work in small groups to start bread in a mixer and finish it by hand. Participants will work with four different types of dough: basic yeast dough, enriched dough, dough with a fermented starter, and pizza dough, kneading, proofing and shaping as they tactilely learn about the characteristics of great dough.

We'll take a break midway to enjoy a baker's lunch of soup, salad and pizza with a variety of freshly-baked breads and a bit of wine. We'll end the class with a discussion about how to apply the day's information to virtually any other kind of bread. We will divvy up any extra bread and/or dough to take home at the end of the class.

  • Ancient Milanese Raisin Bread & Fresh Coffee "Welcome"
  • Basic Yeast Bread and Variations:
    • Rolls, breadsticks, braids, seeded, etc.
  • Enriched Dough
    • Cinnamon-Cardamom Rolls
  • Fermented Italian Como Bread
    • Different sized boules (round loaves)
  • Pizza Dough
    • White Pizza with Sausage, Scallions & Fennel Pollen
  • Homemade Soup
  • Seasonal Salad
This Relish class includes one glass (4 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.

You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Mugnaini logoHealdsburg Chef's Table
with chef Louis Maldonado
of Mugnaini Wood Fired Ovens & Top Chef

Monday, April 4

6:00 pm

Relish Culinary Center, Healdsburg
$98

Louis Maldonado Chef's TableChef Louis Maldonado was a beast on Top Chef New Orleans as the unbeatable chef in the Last Chance Kitchen, dominating to earn a spot in the season finals. Locally, he's recognized as a super-friendly, humble and talented force, running two Healdsburg kitchens (Spoonbar and Pizzando) until his very recent move to Mugnaini Wood Fired Ovens where he's now the executive chef. With his new focus on all things wood-fired, it only makes sense that the Chef's Table meal be cooked in Relish's Mugnaini oven. Guests can look forward to Chef Louis sharing great information about wood-fired cooking in addition to his charming personality and wonderful food.

  • Menu coming soon

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 12 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.


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

Sunday, April 10 Reserve your spot now--payment won't be run until we have a better idea about weather, around 2 weeks before.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$134

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 by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. She'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines.

  • Porcini Cracker Bread with Harissa & Parmesan
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Tamarind Chicken with Garam Masala
  • Freekeh with Persimmon, Chantrelles & Pistachios
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

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.

The focus of this class is choice edible mushrooms. What to expect from this class:

  • a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • an opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • how to use commonly available books and resources to help you identify found mushrooms
  • learning about the various roles and uses for mushrooms by people and in nature
  • a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
  • a delicious wild mushroom lunch with local wine
  • a beautiful walk in the woods!

What this class is not:

  • taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • a guarantee of finding edible mushrooms (though we do hike on familiar property where we have had good luck in the past)
  • a hands-on cooking class

You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Parish CafeHealdsburg Chef's Table
with chef Rob Lippincott
of The Parish Cafe

Monday, April 11

6:00 pm

Relish Culinary Center, Healdsburg
$98Rob Lippincott

Chef Rob Lippincott is a transplant from New Orleans where he grew up eating and cooking traditional dishes. The Parish Cafe has become an integral and successful part of the culinary landscape in Healdsburg, offering authentic flavorful New Orleans cuisine. Chef Rob will share recipes and stories as he creates a memorable dinner paired with local wine.

  • Menu coming soon

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 12 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.


You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Franchettis' logoHealdsburg Chef's Table
with chef John Franchetti
of Franchettis'

Monday, April 18

6:00 pm

Relish Culinary Center, Healdsburg
$98

John Franchetti Chef's TableChef John Franchetti cofounded Rosso's Pizzeria and is now running his namesake restaurant Franchettis' with his lovely wife Gesine. We love Chef John's wonder-filled enthusiasm for great food-making, from stretching fresh mozzarella curds to throwing his famous pizza dough to creating crowd-pleasing wood-fired meals. Whatever menu Chef John creates, the meal is sure to be sumptuous and the evening filled with fun.

  • Menu coming soon

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 12 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.


You love their food. Now meet the chefs that make the Healdsburg area a culinary mecca. Part conversation, part dinner and part cooking demonstration, these notable chefs step into the Relish kitchen for a night of delicious entertainment. Watch them cook, ask questions and get to know these talented personalities while you savor an amazing meal in an intimate setting.

Ravenous logoHealdsburg Chef's Table:  Ravenous Revival
with chef Joy Pezzolo
previously of Ravenous

Monday, April 25

6:00 pm

Relish Culinary Center, Healdsburg
$98

We are excited to bring in Chef Joy Pezzolo for a "Ravenous Revival"! Chef Joy was at the helm of Ravenous in Healdsburg for more than 25 years, creating a culinary institution loved by all. Whether in the original tiny space adjacent to the Raven Theater or the house that is now the home of Bravas, Ravenous was always known for their hand-written menus, relaxed ambiance and lusty satisfying dishes. Chef Joy is creating a menu for the Chef's Table that highlights some of her favorite dishes from the Ravenous years. Each course will be paired with a local wine.

  • Gougère & Marinated Olives
  • Ravenous Crab Cakes with Ginger-Cilantro Aioli, Rice Noodles & Seasonal Greens
  • Calvados-Braised Liberty Duck Legs with Shallots & Fresh Thyme
  • Grilled Polenta
  • Pan-Roasted Asparagus
  • "Almost-Flourless" Chocolate Cake with Whipped Cream

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 12 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.


 

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