Schedule of Classes & Events

   Winter 2018

Note: Please call 707.431.9999 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

RamenHomemade Broth: Soup and Ramen (hands-on)
with chef Jamil Peden

Saturday, February 3 SOLD OUT

1 - 4 PM

Relish Culinary Center, Healdsburg
$94

Winter is the prime time for nourishing hearty (and trendy!) broths and all the dishes you can make with them. Chef Jamil Peden will share recipes and techniques from his years working in wine country kitchens to help you make a variety of classic broths that form the foundation for a wide variety of dishes. Then we'll use our homemade stocks to make two different soups and a ramen, using a variety of seasonal vegetables and meats. By creating these recipes under the guidance of Chef Jack, you will learn fundamental and classic techniques for making ramen and virtually any soup, techniques that you will use over and over again in your kitchen. Chef Jamil will also discuss variations on these recipes to enable you to get creative at home. We will enjoy generous samples of all the dishes with wine and salad at the end of the class.

  • Vegetable Stock
    • Winter Squash Soup with Candy Cap Crème Fraiche and Toasted Pepitas
  • Brown Chicken Stock
    • Ramen in Dashi Broth with Crispy Pork Belly, Pickled Radish and Poached Farm Eggs
  • Beef Stock
    • Classic French Onion Soup
  • Crusty Costeaux Pull-Apart Bread
  • Seasonal Salad
  • Light Dessert TBD

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


Hands-on Pasta Workshop: Fettucine and Agnolotti(hands-on)
Rolling agnolottiwith chef Patrick & Casey VanVoorhis

Friday, February 16

6 - 9 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 skilled pasta makers and will share professional techniques and tips--from recommended flour, eggs vs. yolks, and authentic shaping methods--for creating perfect pasta. Guests will all get hands-on to make pasta from scratch, then work together to make, fill and shape agnolotti (classic Northern Italian pasta) and hand-cut pappardelle noodles. Guests will also help finish the two accompanying sauces. Our chefs will create a salad to round out our meal and we'll end with a premade Spoonbar dessert specially selected by our chefs.

  • Vegetables with Bagna Cauda & Spring Veggies
  • Hand-made Pasta:
    • Agnolotti
    • Pappardelle
  • Agnolotti stuffed with Mushrooms, Peas and Meyer Lemon with Parmesan-Chardonnay Glaze
  • Pappardelle with Venetian-Style Braised Duck
  • Spring Green Salad with Prosecco Vinaigrette
  • Dessert TBD

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


Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
A wonderful haul of wild mushroomswith forager-chef Elissa Rubin-Mahon

Sunday, February 18, or Saturday, March 3

9:30 am - 2:00 pm

Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$149

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 Southern-inspired mushroom lunch served with wonderful local wines.

  • Wild Mushroom du Jour Sampler
  • Trumpet Royale "Po-Boy" Sandwich
  • South Carolina-style Roasted Pork
  • "Black and Cheese" - Macaroni & Cheese with Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries

This Relish class includes three glasses (~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 event will repeat monthly thru March.

What to expect from this class:

  • Real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • Opportunity to "get your mushroom eyes on" and 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 available books and resources to help you identify found mushrooms
  • education 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 four-course 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 optimize our chances by hiking on familiar property where we have had good luck in the past. Foraging is like fishing: you don't know what you're going to find.
  • a hands-on cooking class

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.

Ingredients for balanced digestionFood is Medicine: It Starts with Your Gut (hands-on)
with Hillary Mendoza & Danielle Steffener of The Nectary

Thursday, February 22 SOLD OUT

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
  • Super Green Salad with Roasted 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. Nectary Kefir will also be served with dinner. 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 24
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 pigs | Add $45 for an additional person sharing one pig
One or two people can work on a single pig—how you divide or share the meat is up to you!

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 and a large cooler to transport the meat. Dino brings a saw and we have chef knives and cleavers for use during the class, as needed. We will provide ice for your cooler to keep the meat chilled for your drive home.

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

Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
A wonderful haul of wild mushroomswith forager-chef Elissa Rubin-Mahon

Saturday, March 3

9:30 am - 2:00 pm

Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$149

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 Southern-inspired mushroom lunch served with wonderful local wines.

  • Wild Mushroom du Jour Sampler
  • Trumpet Royale "Po-Boy" Sandwich
  • South Carolina-style Roasted Pork
  • "Black and Cheese" - Macaroni & Cheese with Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries

This Relish class includes three glasses (~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 event will repeat monthly thru March.

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" and 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 available books and resources to help you identify found mushrooms
  • education 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 four-course 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 optimize our chances by hiking on familiar property where we have had good luck in the past. Foraging is like fishing: you don't know what you're going to find.
  • a hands-on cooking class

Sous vide at homeSous Vide Cooking at Home hands-on)
with chef Jack Herron

Friday, March 9

6 - 9 PM

Relish Culinary Center, Healdsburg
$99

Perfect steak every time? Eggs cooked exactly how you want them? The most carrot-y carrots ever?

Sous Vide cooking has been a restaurant secret for years and now the equipment costs have dropped low enough that you don't have to "Rube Goldberg" your beer cooler to setup a system at home. At this class, you'll learn the basics about setup and equipment, temperature and food safety, in addition to techniques for perfectly cooked meat and flavorful vegetables. We'll also discuss how to work sous vide into your everyday cooking, saving time and yielding delicious results. At the end of the class, we'll dine on our sous vide creations and some other simple dishes to round out our delicious dinner.

  • Detailed sous vide menu coming soon

We're asking participants to bring their home sous vide machine to the class so we can discuss the different brands and have several immersions happening at one time. This is not a requirement, but would add a great dimension to the experience.

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


Wild Mushroom Foray & Lunch with Flowers Winery (foray & lunch)
Views from the Flowers propertywith forager-chef Elissa Rubin-Mahon

Sunday, March 11

10 am - 2 pm

Foraging at Flowers Winery Camp Meeting Ridge on the Sonoma Coast about 2 hours from San Francisco, followed by lunch at the Flowers estate home
$179 | 20% discount for Flowers list members = $143.20

Join Relish Culinary Adventures and chef, preservist, naturalist & forager Elissa Rubin-Mahon for a wild mushroom foray at the spectacular Flowers Winery property Camp Meeting Ridge in the Sonoma Coast hills, followed by a wild mushroom lunch at the Flowers estate home.

Sonoma County is one of the best edible wild mushroom regions in the entire world. The cool damp weather of the Sonoma Coast results in the widest variety of choice edibles and the longest wild mushroom season in the region.

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 coastal woods, we'll gather for a wild mushroom lunch with a Q&A session with Elissa about all things mushroom: identifying, preserving, handling, cooking, dying textiles, immunization properties, etc. We'll cook up any edibles we find along with our amazing four-course lunch served with specially selected Sonoma Coast wines from Flowers: Chardonnay, Pinot Noir and newly-released Rosé.

  • Special wine pairing wild mushroom lunch menu coming soon

This Relish class includes three glasses (~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.

What to expect from this event:

  • Adventurous day on the Sonoma Coast
  • Real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
  • Opportunity to "get your mushroom eyes on" and learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local edible varieties
  • How to use available books and resources to help you identify found mushrooms
  • Education about the various roles and uses for mushrooms by people and in nature
  • Delicious four-course wild mushroom lunch paired with Flowers Winery wines
  • A beautiful walk in the woods followed by a delicious and hearty wild mushroom lunch!

What this class is not:

  • Taxonomic identification of every mushroom we find (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
  • Guarantee of finding edible mushrooms, though we do optimize our chances by hiking on familiar property where mushrooms are typically abundant. Foraging is like fishing: you don't know what you're going to find.
  • A hands-on or demonstration cooking class

Equinosh

Equinosh Spring Solstice Pop-Up Dinner
with the team from the Nectary

Thursday, March 22

6 - 8 PM

Relish Culinary Center, Healdsburg
$49 plus tax (15% service will also be added to your registration)

Equinosh is an event that celebrates food and nourishment in a way that honors the blossoming bounty of the spring season in Sonoma County while taking into consideration the deeper needs of the human body, mind and spirit... 

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 menu is designed to not only tantalize your taste buds with all local and organic ingredients, but truly serve food as medicine. Guests will enjoy a welcome appetizer before being seated for dinner.

  • Four-course dinner menu coming soon

Local wines and non-alcoholic elixirs will be available for purchase.

Sales tax and a 15% gratuity will be added at the time of registration.


 

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

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