Schedule of Classes & Events

   Winter/Spring 2017

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

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

February back to top

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

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

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

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

Snout-To-Tail class article in American Hunter magazine

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

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

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


A wonderful haul of wild mushroomsWild Mushroom Foray & Lunch at Jaxon Keys Winery
with forager-chef Elissa Rubin-Mahon

Sunday, February 26 SOLD OUT. THANK YOU. Please call to be on wait list.

10:00 am - 2:30 pm

Foraging and lunch at Jaxon Keys Winery
$142

Sonoma & Mendocino Counties form one of the best edible wild mushroom regions in the entire world. Join one of our fantastic local foragers as she leads a foray in the hills of Mendocino County. 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, seasonality, 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 hike on the scenic Jaxon Keys property, we'll gather in the historic tasting room for a discussion about 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 specially selected Jaxon Keys wines.

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

This Relish class includes 12 ounces of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the bottle.


March back to top

Raclette!Raclette Dinner Party Pop-Up
with chef/cheesemonger Doralice Handal

Monday, March 6
6:00 - 8:30 pm

Relish Culinary Center, Healdsburg
$49, tax and 15% gratuity automatically added; beverage gratuity at your discretion at the event. No group discounts.

The first time Doralice worked with her raclette iron she was interning at Neal's Yard Dairy in London. It was the holidays, the busiest time of year, when she decided to learn how to use the classic tool to melt tons of Raclette.  After that she was hooked.

An Alpine cheese originating in the Swiss canton of Valais, Raclette is traditionally heated to melting and then served with complementary fixins, such as boiled potatoes, charcuterie and cornichons. We are excited to have chef Doralice break out her traditional Raclette broiler (and relive those magic moments at Neal's Yard) for this festive winterime pop-up. For dramatic effect, she'll heat an entire half-wheel of Raclette cheese under the broiler before scraping the molten cheese onto guests' plates. We'll serve some traditional accompaniments (with a Sonoma twist, of course) and offer a few specially selected wines.

  • Welcome Nibbles
  • Raclette Cheese and Accompaniments:
    • Potatoes, Parsnips & other Roots
    • Cornichons
    • Pickled Onions
    • Charcuterie
    • Grainy Mustard
    • Apples
    • Crusty Costeaux Bread
  • Seasonal Chicory Salad
  • Sweet Finish

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

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


TasteMaker Tours

Banner

TasteMaker Half-Day Tour
Coming up:
Weds, March 8, Fri, Mar 31 and many more dates in 2017

Learning about food & wine pairing, arranging beautiful locally-grown flowers
and creating and eating a delicious wine country meal.
Dates, details, price and more

Sonoma County Living Tours


 

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

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

6:00 pm

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

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

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

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

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

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


Pigs & Pinot

Charlie Palmer's Celebration of Pigs & Pinot
Relish is thrilled to again host the Tournament of the Pig with celebrity chefs:
Charlie Palmer, Nancy Silverton, Brian Voltaggio, David Burke, Mike Isabella


Fresh ricotta cheeseI (Heart) Ricotta Cheese Workshop (hands-on)
with chef/cheesemonger Doralice Handal

Friday, March 24

6:00 pm

Relish Culinary Center, Healdsburg
$96

Cheesemonger and chef Doralice Handal of The Cheese Shop of Healdsburg leads this hands-on cheese class where participants will make Ricotta cheese from scratch and then create a variety of savory and sweet dishes that utilize this delicious and versatile cheese. The grainy, sandy, flavorless, mass-produced supermarket Ricotta bears no resemblance to luscious, delicate, melt-in-your-mouth homemade version. Ricotta is an easy low-risk cheese to make at home with common kitchen tools and there's something magical about the before-your-eyes transformation of milk into curds and whey. Guests will separate the curds from the whey and then use the freshly-made cheese, alongside fantastic artisan ricotta cheeses from California creameries (none of that grainy mass-produced cheese here!), to create a variety of mouthwatering recipes showing just how wonderful Ricotta is. We’ll enjoy all the delicious Ricotta dishes for dinner with specially selected wines.

  • Ricotta crostiniHomemade Ricotta Cheese (from Strauss Family Creamery Whole Milk)
  • Sardinian Flatbread with Fresh Ricotta and Bitter Honey
  • Make-your-own Ricotta Crostini with flavored oils, seasoned salts, pickled mushrooms, roasted winter squash, early spring peas, citrus zest and other creative fixins
  • Seasonal Green Salad
  • Beef-Ricotta Meatballs with Parmesan Sauce
  • Blintzes with Fresh Ricotta, Honey and Strawberries
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.

Artisan Cheese Festival
March 24 - 26, 2017
Sheraton Petaluma

Relish is hosting the Sunday Bubbles and Brunch and Artisan Cheese Tasting & Marketplace chef demonstrations.
Stop by the Sheraton Ballroom for a fantastic cheese-inspired cooking demonstration and say "hello!"


TasteMaker Tours

Banner

TasteMaker Half-Day Tour
Coming up:
Fri, Mar 31 and many more dates in 2017

Learning about food & wine pairing, arranging beautiful locally-grown flowers
and creating and eating a delicious wine country meal.
Dates, details, price and more

Sonoma County Living Tours


 

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