Schedule of Classes & Events

   Spring 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.

April back to top

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.


May back to top

School Garden NetworkCooking from the Spring Garden
    A Sonoma Wine Country Dinner
    to Benefit School Garden Network

Saturday, May 7, 2016

4 - 7 pm

Relish Culinary Center, Healdsburg
$125 per person

Celebrate the fresh flavors of spring in the garden at this hands-on culinary experience with Relish's own chef Anne Cornell. Chef Anne has created a bright wonderful menu that features spring produce picked from local school gardens especially for our dinner. We'll supplement our garden flavors with Bernier Farms Green Garlic, spring Ricotta Cheese from Bellwether Farms, Dry Creek Olive Oil and other local ingredients. Participants will create the entire meal under the guidance of Chef Anne who's excited to share some of her favorite techniques for preparing these amazingly fresh ingredients, including brining, roasting, grilling and smoking, techniques that guests can apply to other ingredients in their own kitchens. We'll enjoy our spring feast with specially selected wines from Kosta Browne.Kids in the garden

  • Crostini with Fresh Ricotta, Preserved Lemon, Green Garlic and Fava Beans
  • Grilled Baby Head Lettuce with Poached Farm Egg, Crispy Shallots and Valley Ford Estero Gold Cheese
  • Earl Grey Tea-Brined Pork with Lemon-Thyme-Honey Glaze
  • Fresh School Garden Vegetables with Morel Butter
  • Smoked Baby Potatoes with Chive Crème Fraiche
  • Meyer Lemon Mousse with Spring Strawberries

Net proceeds will be donated to School Garden Network, a local non-profit dedicated to promoting and supporting sustainable garden and nutrition-based learning programs in K-12 schools throughout Sonoma County. No group discounts, gift certificates or donation certificates can be applied.


Crab cakesMother's Day Brunch (hands-on)
with chef Jack Herron

Sunday, May 8

11:00 am

Relish Culinary Center, Healdsburg
$108

Grab your favorite female and create some fun and delicious memories at this wonderful Mother's Day Brunch class! The charming chef Jack Herron leads this festive and gourmet class, featuring the freshest spring ingredients and practical, engaging cooking techniques. Participants will make everything from scratch, including smoking the arctic char, making luscious crab cakes, learning secrets for perfect poached eggs and much, much more. We'll sip mimosas and coffee upon arrival and then enjoy specially selected wines when we all sit to savor our brunch feast.

  • Welcome Mimosas, Spritzers & Flying Goat Coffee
  • Spring Green Salad with Local Citrus and Praline Pecans
  • House-Smoked Arctic Char on Toasted Brioche with Chive Cream Cheese
  • Dungeness Crab Cakes with Shaved Fennel and Classic Remoulade
  • Poached Eggs with Skillet Potatoes and Melted Leeks
  • Toasted Banana Bread with Bourbon Butter Caramel and Vanilla Ice Cream

This Relish class includes two glasses (8 ounces) of mimosas, spritzers and/or wine per person; alcohol served to participants over 21 years of age. Additional wine is available for purchase.


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.

Farmers' Market-to-Pizza Workshop (hands-on)
with chef Anne Krauss

Saturdays, May 14, June 4, July 9, September 10, October 8 & November 12

9:30 am - 1:30 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.

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.

  • Seasonal toppings on pizza ready for the ovenGourmet 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
  • Gourmet Wood-Fired Pizzas
  • 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.


Prepping carrot picklesPreserving the Season: Pickles, Vinegars & Shrubs (hands-on)
with Fermentationista Jennifer Harris

Sunday, May 15

1:00 pm

Relish Culinary Center, Healdsburg
$76

At this class, fermentation guru Jennifer Harris will introduce you to the basics of pickling and you will learn just how easy it is to pickle (virtually anything) at home. She will start with an overview of vinegars, including how to make vinegar at home with your own “mother,” and then shift to pickling methods, covering both fermented and vinegar pickles, safe preserving, health benefits, etc.

After the introduction participants will get hands-on to make both styles of pickles AND a delicious fruit shrub, taking a container of each item home to allow time for them to mature. Relish will make each of the items in advance so participants can taste the "finished products" during the class, including drinking a refreshing Strawberry-Rhubarb Shrub Spritzer. Participants will take home a recipe portfolio, outlining all the methods covered in class, plus jars of each type of pickle and the shrub and, most importantly, the knowledge and experience to reproduce everything at home.

  • Fermented South American Cortido (spicy cabbage with carrots, onions, garlic & herbs)
  • Spring Carrot Quick Pickle
  • Strawberry-Rhubarb Shrub
  • Vinegar “Mother”

This Relish class includes a few glasses of shrub spritzer for each guest. Wine will be available for purchase by the glass or bottle.


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

Saturday, May 21

5:30 pm

Relish Culinary Center, Healdsburg
$119

Rove with Relish! Join us for this mouth-watering grilling class just in time to incorporate creative new ideas into your summer party planning. At this class participants will make and grill the entire menu, from appetizer to dessert. Chef Anne is creating a menu that includes a wonderful array of grillable ingredients—meat, seafood, seasonal veggies and fruit—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.

  • Grilled Haloumi & Asparagus on Arugula with Preserved Lemon-Green Garlic Dressing
  • Grilled Lamb Kebabs with Housemade Harissa Aioli
  • Grilled Shrimp with Sweet & Spicy Chili Glaze
  • Bruschetta with Grilled Beef with Grilled Spring Onion-Pistachio Pesto
  • Grilled Pineapple with Bourbon Caramel & Lime Zest

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


Banh MiAsian Flavors (hands-on)
with chef Danny Mai

Friday, May 27

6:00 pm

Relish Culinary Center, Healdsburg
$99

We all LOVE Asian flavors--that perfect combination of flavors that explodes in your mouth with every bite. We love finding ways to easily incorporate these amazing flavors into everyday cooking. So we're excited that Chef Danny Mai from Persimmon is willing to share his secrets at this class. Chef Danny is creating a menu that starts with applying Asian flavors to two meats as a foundation for our dishes. Then we'll use those meats to create a variety of dishes, from Vietnamese Banh Mi to Dumplings to Thai Noodle Bowls, adding veggies, pickles, herbs, sauces and condiments to complete each dish. There's a lot to learn at this class, from marinade recipes to quick pickle techniques to perfect flavor balances, as we create a delicious feast to share.

  • Menu coming soon

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.


June back to top

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.

Farmers' Market-to-Pizza Workshop (hands-on)
with chef Anne Krauss

Saturdays, June 4, July 9, September 10, October 8 & November 12

9:30 am - 1:30 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.

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.

  • Seasonal toppings on pizza ready for the ovenGourmet 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
  • Gourmet Wood-Fired Pizzas
  • 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.


Oaxaca in Sonoma (hands-on)
with chef Johnny Gnall

Saturday, June 18

6:00 pm

Relish Culinary Center, Healdsburg
$99

Chef Johnny Gnall just returned from a visit to Oaxaca where he and his chef wife Julia ate their way through the regional specialties. So Chef Johnny is especially inspired to share the flavors of Oaxaca at this flavorful hands-on class. We'll definitely make Mole, a specialty of Oaxaca, and other amazing dishes, using local Sonoma County ingredients including chilis from Tierra Vegetables.

  • Nopales Salad with Avocado and Cilantro Vinaigrette
  • Handmade Tortillas with Tierra Vegetables Corn Masa
  • Mole Poblano with Chicken
  • Mole Verde with Shrimp
  • Tierra Vegetables Heirloom Beans

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.


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

Saturday, June 25

6:00 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.


Fresh peach jamYes We Can:  Summer Fruit Jam (hands-on)
with chef Elissa Rubin-Mahon

Sunday, June 26

1:00 - 4:30 PM

Relish Culinary Center, Healdsburg
$82

Canning is trendy! Preserving seems to have skipped a generation as young DIY-combine tried-and-true methods with modern flavor combinations. Chef Elissa Rubin-Mahon, owner of Artisan Preserves, leads this class on delicious summer jams using local farm-fresh fruit and natural methods (read: no pectin or other additives.) Participants will make each of the jams from scratch—prepping the fruit, adding sugar, and cooking to specific temperature levels—as chef Elissa discusses the ideal ripeness of jam fruit, correct sugar-to-fruit ratios, temperature requirements, and more. Then we shift to the canning when Chef Elissa will cover steam and water-bath canning basics, including temperatures, times, pH, cleanliness and safety. After all of our work, participants will take home a jar of each jam, copies of all recipes and methods, and the knowledge and experience to confidently and safely make and can jam at home.

  • Strawberry-Anise Hyssop Jam
  • Apricot Jam
  • Sweet & Spicy Moroccan Cherry Tomato Jam

Wine will be available for purchase by the glass or bottle.


Kids cooking at Relish

Relish Kids in the Kitchen: Summer Cooking Camp (hands-on)
with chef Johnny Gnall

Monday - Thursday, June 27 - 30

9:30 am - 2:00 pm daily

Relish Culinary Center, Healdsburg
$299 (for kids ages 8 - 12 years)

Relish is thrilled to be offering its 11th annual Summer Cooking Camp where kids do it all: measure, mix, chop, stir, mince, blend, whip, purée, bake, toss, grill, sauté, wrap, steam, boil, roast and more! Participants will prepare a complete lunch each day from scratch, making fun and delicious recipes with fresh seasonal ingredients. The upbeat and talented Chef Johnny Gnall keeps all the kids busy, busy, busy each day, cooking and learning about important basics like reading recipes, measuring ingredients, cooking safely & cleanly, creating a shopping list, and dining etiquette, such as setting a table and serving food. Participants are likely to try some new ingredients and flavors, expanding their tastes and culinary interests. Our goal is for kids to take away a solid foundation that will support and encourage them to nourish themselves their whole lives...and have a fun and delicious week doing it! The last day the kids make lunch for their families and are so proud of what they accomplished.

  • Daily menus coming soon
Camp price includes all ingredients, take-home recipe packet, lunch each day, and one parent lunch on Thursday. $5 for each additional Thursday lunch guest.

July back to top

Grilled plantainsSummer in Peru (hands-on)
with chef Anne Krauss

Saturday, July 2

6:00 pm

Relish Culinary Center, Healdsburg
$99

Discover the amazing flavors of Peru at this seasonal class with chef Anne Krauss. Chef Anne has selected her favorite Peruvian flavors and dishes for this menu. Participants will use local summer ingredients and learn creative cooking and grilling techniques as they cook the meal from scratch. The Peruvian feast will be served with local wines.

  • Grilled Plantains with Lime Aioli
  • Baby Lettuce with Avocado, Corn, Pickled Onions, Queso & Cilantro Vinaigrette
  • Chicken in Aji Amarillo Sauce
  • Roasted Purple Peruvian Potatoes and Heirloom Garlic
  • Butter Beans & Tomatoes with Citrus Dressing
  • Tres Leches Cake

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.


 

 

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