If you need to know what is scheduled beyond these dates, 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.
For a list of class organized by categories such as Demonstration Classes, Hands-on Classes, Classes for Vegetarians, Kids & Family Classes, etc., please see the Class Index by Topic.
May back to top June July August
Healdsburg Culinary Adventure: Walking Tour (partial hands-on)
with Relish owner Donna del Rey and additional Healdsburg culinary personalities
 Friday,
May 18 Sold Out. Thank you.
11:00 AM - 3:00 PM
Relish Culinary Center, Healdsburg
$159 (limited to 16 participants)
Meet the personalities that make Healdsburg a culinary destination at this delicious and interactive half-day walking tour around downtown Healdsburg. This adventure takes you to the world-class restaurant kitchen at Charlie Palmer's Dry Creek Kitchen and baked-goods favorite Downtown Bakery and Creamery. In between participants will spend time at the Relish Culinary Center where they'll savor a cheese tasting and seasonal lunch created from locally-sourced ingredients, sharing the table with and learn about the practices of local farmers, cheese makers and wine makers.
The lunch menu and associated "makers" will vary with each date. Vegetarian option is available with advanced notice—please notify us when you register.
Artisan Home Cheese Making: Fresh Cultured Cheeses (hands-on)
 with chef and author Mary Karlin
Saturday,
May 19 Sold Out. Thank you.
The next cheese making class is June 29.
1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$104 (includes take-home containers of cheese and cheesecloth)
Demystify cheese making! It is surprisingly easy to make luscious and delicious cheese at home, including fresh (e.g. not aged) cultured cheeses. Fresh cultured cheeses differ from “same-day” cheeses (like ricotta and mascarpone) because a culture (instead of "direct acid") is used to generate curds, resulting in more developed flavors. At this workshop, chef and author Mary Karlin shares techniques and methods from her book Artisan Cheese Making At Home to lead participants through the process of making three delicious cultured cheeses using both cow and goat milk: Fromage Blanc (cow milk), Chevre (goat milk) and Brin d’Amour (cow & goat milk).
Chef Mary will start the class with an overview of important fundamentals of the cheese making process, including quality of dairy, required equipment, and sourcing materials. Working in small groups, Chef Mary leads participants as they heat the various milks and add cultures to "start" each of the cheeses. We'll package up the finished preparations for each guest to continue culturing at home.
Participants will then get hands-on to help separate curds from whey from made-ahead versions of each of the cheeses. Once strained, we'll finish each of the cheeses and then sit, relax and sample each on a
composed cheese plate with accompaniments like flavored honey or dried herbs that complement the cheeses.
In addition to taking home some of the cheeses, guests will also receive chevre culture and cheesecloth, to make your first homemade cheese easy. This class focuses entirely on cheesemaking and will provide a great foundation for aspiring and/or beginner cheesemakers. Chef Mary is a fantastic resource to address cheesemaking questions and concerns.
One 4-ounce glass of wine is included. Additional wine will be available for purchase.
Spanish Tapas Party (hands-on)
 with chef Ciara Meaney
Friday,
May 25
6:00 PM
Relish Culinary Center, Healdsburg
$92
This Spanish Tapas menu is sure to inspire menus for your Memorial Day weekend celebration and beyond. Designed to encourage conversation (and sustain drinking), Tapas are shared "small plates" of flavorful hot and cold dishes served at bars throughout Spain. Tapas have evolved into a cuisine of its own, reflecting the flavors of various regions of Spain. Chef Ciara Meaney created a menu from her food adventures in Spain earlier this year. Participants will create all the dishes from scratch and we'll enjoy all the dishes family-style with Spanish varietal wines and Sangria.
This Relish class includes two glasses (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.
 Homemade Mozzarella: Quick & Easy
with The Beverage People's Bob Peak
Thursday,
May 31 7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$69
We’re offering another variation to our mozzarella classes for people who want to learn how to make it from scratch. Our other mozzarella classes focus on guests stretching fresh mozzarella from plain curds, then cooking a delicious meal utilizing the freshly made mozzarella. At this class a representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming a gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour. We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the freshly made mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.
The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.
The Beverage People will have Mozzarella Cheese Kits (thermometer, rennet and other needed cultures/enzymes, and gloves for stretching) for sale at the end of the class to make it easy for you to start cooking up mozzarella at home.
This class is repeated monthly: June 14, July 19, August 9, September 27 and October 11.
June back to top
 Gnocchi! (hands-on)
with chef Tracey Shepos
Saturday,
June 2
6:00 - 9:00 PM
Relish Culinary Center, Healdsburg
$92
Channel your inner-Nonna at this very hands-on class where participants will learn to make light, delicate Gnocchi (vs. the heavy rubbery version). Chef Tracey's Italian heritage will shine through as we make classic Gnocchi with potato and another (easier) traditional version Gnocchi di Ricotta with ricotta cheese. Tracey will share techniques for handling, rolling, piping and determining the correct texture to ensure light melt-in-your-mouth pillows. Of course, our Gnocchi would be incomplete without accompanying seasonal sauces and we'll round out our meal by making Italian-inspired salad and dessert.
This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
 Farm-To-Table: Cook Like a Local (hands-on)
with chef Tracey Shepos and winemaker Kathleen Young
Saturday,
June 9
9:30 AM - 2:00 PM
Relish Culinary Center, Healdsburg
$208 $159 special May & June price
Locals and visitors alike are smitten by the Healdsburg Farmers Market where farmers, fishermen, cheesemakers, olive oil producers and other artisans come together to create a mutually-sustaining gathering place for the community. Live like a local for the day as you meet the market purveyors, taste and learn about their exquisite products, and explore new flavors as you stroll through the market. Our intrepid chef-instructor for the day is Tracey Shepos whose charming and engaging teaching style is always a hit with guests. Participants will learn about seasonal products with extra time to purchase farm-fresh goodies to take home. Chef Tracey will lead a brief cooking demonstration at the market before walking participants across the street to the beautiful Relish Culinary Center for a hands-on cooking workshop featuring, of course, the freshest of ingredients from the market. As an added bonus, winemaker Kathleen Young will lead of tasting of her amazing Kelley & Young wines before we sit, relax and delicious buffet lunch—the fruits of our culinary labors—served with specially selected Kelley & Young wines.
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.
 Paella Party at Alderbrook Winery (hands-on)
with "The Paella Guy" Gerard Nebesky
Sunday,
June 10
11:00 AM - 3:00 PM
Alderbrook Winery, Healdsburg
$140 ($120 for wine club members)
CONTACT JOANNA AT ALDERBROOK WINERY 800.405.5987 x4210 to reserve your place at this special event.
The charming "Paella Guy"
chef Gerard Nebesky is back to lead an inspired Paella party con mucho gusto! This time we'll cook in the vineyard at the scenic Alderbrook Winery just minutes from downtown Healdsburg. Chef Gerard will
lead guests as they make three delicious Paellas, including his famous Paella Mixta that was the big winner in Food Network's Throwdown with Bobby Flay. Guests will learn the process for authentic Spanish Paella, with the perfectly crunchy bottom crust called socarrat, working together to prep all the ingredients. Chef Gerard will talk about traditional Paella methods and share stories of his international adventures. We'll share our Paella buffet at the end of
the class with specially-selected Alderbrook and Terlato wines.
This Relish class includes 10 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
Homemade Mozzarella: Quick & Easy
with The Beverage People's Bob Peak
Thursday,
June 14
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$69
We’re offering another variation to our mozzarella classes for people who want to learn how to make it from scratch. Our other mozzarella classes focus on guests stretching fresh mozzarella from plain curds, then cooking a delicious meal utilizing the freshly made mozzarella. At this class a representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming a gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour. We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the freshly made mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.
The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.
The Beverage People will have Mozzarella Cheese Kits (thermometer, rennet and other needed cultures/enzymes, and gloves for stretching) for sale at the end of the class to make it easy for you to start cooking up mozzarella at home.
This class is repeated monthly: July 19, August 9, September 27 and October 11.
 Baking with Summer Fruit (very hands-on)
with pastry chef Shelly Kaldunski
Saturday,
June 23
1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$86
At this class with local pastry chef Shelly Kaldunski will lead participants as they bake delicious dishes featuring peak-of-season summer fruit, learning a variety of baking and pastry techniques along the way. Shelly's baking classes are always amazing—beginners learn wonderful skills to improve baking confidence and more experienced bakers learn amazing details from Shelly's years baking at Martha Stewart Omnimedia.
Chef Shelly takes us beyond pies to other wonderful baked items and techniques, including herb-infused shortbread, buttermilk shortcake, meringue-based Pavlova and, one of my favorite summer fruit dishes because it's SO easy, clafoutis. We're structuring this class so every participant will make every item because, when learning baking techniques, it's so important to touch and feel. And once you know the baking techniques, you can change up the fruit and flavors to your liking, using whatever is available and fresh. We'll devour some of the items in class and others will be taken home to share later. If you want to expand your baking repertoire, this class is for YOU!
Wine will be available for purchase by the glass or bottle.
Mozzarella and Burrata (hands-on)
 with chef John Franchetti of Rosso Pizzeria
Sunday,
June 24
1:00 - 4:00 pm
Relish Culinary Center, Healdsburg
$98
See the Press Democrat article about Chef John and his mozzarella classes at Relish.
Chef John Franchetti leads this hands-on workshop where guests will stretch fresh Mozzarella and make Burrata and incorporate them into a fantastic wood-fired dinner. Chef John makes fresh Mozzarella and his signature Burrata from fresh cheese curds every morning at his Rosso Pizzeria in Santa Rosa. Guests will be very surprised how easy it is to stretch curds to make fresh mozzarella...and the results are delicious. (Lots of "yumming" at this class....Mmmmmm!) Chef John will share techniques for making different size mozzarella balls like bocconcini and divulge his top secret recipe for Burrata (mozzarella stuffed with a luscious ricotta cheese mixture). All guests will stretch Mozzarella, make Burrata filling and create mini Burratas. After all the cheesemaking, we'll create some of the most popular dishes from the Rosso menu, wrapping burrata in prosciutto, throwing pizza dough, and baking pizzas in Relish's Mugnaini wood-fired oven. We'll enjoy our homemade feast with local wines.
This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
This class repeats on Sunday, July 29, Sunday, August 19 and Sunday, September 23.
 Teen Summer Cooking Series (hands-on)
with chef Jennifer Lange
Monday,
June 25 - Thursday, June 28
9:30 am - 1:30 pm
Relish Culinary Center, Healdsburg
$315 (ages 13 - 18)
Maybe you want to be a star chef. Maybe you love watching cooking shows on TV. Maybe you just want to be able to good food cook for yourself. Whatever your goal this series of hands-on cooking classes for teens will cover all the bases.
Each day participants will create lunch from scratch, learning everything from basic knife skills to advanced cooking techniques along the way. The week will be based around recipes and associated skills from Relish's Top-8-Recipes-Everyone-Needs-to-Know, including making salads and dressing, cooking eggs all-ways, roasting a whole chicken and using it to make a variety of dishes, and baking chocolate chip cookies. We’ll supplement these essential dishes with more—baking a cake, grilling skills, making ice cream—to complete our daily menus and make our time fun and challenging. Plus we’ll touch on food safety, safe and sane kitchen behavior, measuring and prep skills, table etiquette, seasonality of ingredients, nutrition labels and so much more as we cook. Participants will make and eat lunch each day.
Artisan Home Cheese Making: Fresh Same-Day Cheeses (hands-on)
 with chef Tracey Shepos
Friday,
June 29
6:00 - 9:00 PM
Relish Culinary Center, Healdsburg
$104 (includes take-home cheesecloth and citric acid)
Demystify cheese making! It is surprisingly easy to make luscious and delicious cheese at home, especially fresh “direct acid” cheeses. At this workshop, chef and cheese maker Tracey Shepos leads participants in hands-on cheese making of three “same-day” cheeses: Whole Milk Ricotta, French Crème Fraiche, and Italian Mascarpone. Or, as we call them, "immediate gratification cheeses"!
Chef Tracey will start the class with an overview of important fundamentals of the cheese making process, including quality of dairy, required equipment, and common steps. Participants will then work in small groups to make batches of each of the cheeses, heating the dairy, adding the "acid" and separating the curd from the whey. The resulting cheese will be shared at the end of the class with creative accompaniments. Participants take home samples of cheese, plus one yard of high-quality cheesecloth and citric acid to jumpstart their home cheese making efforts. This class focuses entirely on cheese making and will provide a great foundation for aspiring and/or beginner cheese makers.
One 4-ounce glass of wine is included. Additional wine will be available for purchase.
 Sonoma Provence Supper (hands-on)
with chef Ciara Meaney
Saturday, June 30
6:00 PM
Relish Culinary Center, Healdsburg
$92
Sonoma County is often refered to as the "Provence of the US"—there are so many similiarities, including our Mediterranean climate, beautiful coastal region, artisan food producers, long growing season, and outstanding wines. Chef Ciara Meaney leads guests as they create a summer menu inspired by the flavors of the South of France, using the wonderful seasonal ingredients of Sonoma County. We'll bake beautiful shaped bread (fougasse), make a seasonal soup with the French version of pesto called "pistou", create a gorgeous fruit tart (how French is that?), and make classic Ratatouille and rotisserie a gorgeous herb-rolled pork loin while the drippings cook potatoes and onions. This class contains a number of classic techniques and recipes sure to result in a fantastic meal. We'll share our Provençal supper with specially selected wines at the end of the event.
This Relish class includes two glasses (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.
July back to top
 Yes We Can: Summer Fruit Jam (hands-on)
with chef Elissa Rubin-Mahon
Sunday,
July 1 1:00 - 4:30 PM
Relish Culinary Center, Healdsburg
$84
Canning is not just for grandma anymore. In fact, interest in 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 best ripeness of fruit, correct sugar: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.
Wine will be available for purchase by the glass or bottle.
This class repeats on August 26.
 Summer Grilling: Modern Tacos (hands-on)
with chef Tracey Cenami
Friday,
July 6
6:00 PM
Relish Culinary Center, Healdsburg
$92
Street food is the "in" thing and nothing is more mouth-watering than grilled tacos paired with fresh salsa for a fun summer dinner. Tacos scale perfectly from a small group to a large party and there are so many modern variations that incorporate virtually any filling, from seafood to pork, beef to veggies. Top these succulent fillings with a variety of fresh, tangy salsas and slaws and you're set. (My mouth is now definitely watering.) Fun and talented chef Tracey Shepos leads this hands-on class where she'll share flavorful recipes along with grilling and other cooking techniques for all the taco fillings—beef, pork, seafood and veggies, fresh, creative salsas and more!
This Relish class includes 8 ounces of wine or beer per person served to all participants over 21 years of age. Additional wine and beer will be available for purchase by the glass or bottle.
Al Fresco Lunch at DaVero (hands-on)
with chef Ciara Meaney and author Seré Prince Halverson
Sunday,
July 9
11:00 AM - 2:00 PM DaVero Event Center, Healdsburg
$92
Experience the personality of the Russian River, delicious Italian-inspired food and wine, and the magic of a compelling work of fiction at this Al Fresco Lunch event at DaVero.
The Underside of Joy, the debut novel by Sonoma County author Seré Prince Halverson, was published by Dutton earlier this year. An international bestseller translated into 15 languages, the book explores love, loss and reconciliation; its setting in the redwoods and vineyards of Sonoma County is so vivid, it's almost another character in the story. Food also plays a role as the characters open a gourmet shop called Life’s a Picnic that serves food inspired by their Italian heritage.
This brings us back to our location at DaVero’s beautiful gourmet tasting room and event space in the Russian River Valley that features wonderful Italian flavors. At this class, we’ll cook lovely dishes inspired by the book with talented chef Ciara Meaney, relax and listen to author Seré as she reads passages from the book and discusses her inspiration for the story. We’ll savor our al fresco feast as we sip wonderful Italian varietal DaVero wines at the big picnic table or you can really get into the picnic mood and bring a blanket for the lawn.
This Relish class includes 8 ounces of wine or beer per person served to all participants over 21 years of age. Additional wine will be available for purchase by the glass or bottle.
Farm-To-Table: Cook Like a Local (hands-on)
with chef Mei Ibach and winemaker Kathleen Young
Saturday,
July 14
9:30 AM - 2:00 PM
Relish Culinary Center, Healdsburg
$208
Locals and visitors alike are smitten by the Healdsburg Farmers Market where farmers, fishermen, cheesemakers, olive oil producers and other artisans come together to create a mutually-sustaining gathering place for the community. Live like a local for the day as you meet the market purveyors, taste and learn about their exquisite products, and explore new flavors as you stroll through the market. Our intrepid chef-instructor for the day is Mei Ibach who, when she's not leading classes, minds her own market stall for her Malaysian Mei's food & catering business. Guests will learn about seasonal products with extra time to purchase farm-fresh goodies to take home. Chef Mei will lead a brief cooking demonstration at the market before walking participants across the street to the beautiful Relish Culinary Center for a hands-on cooking workshop featuring, of course, the freshest of ingredients from the market. As an added bonus, winemaker Kathleen Young will lead of tasting of her amazing Kelley & Young wines before we sit, relax and delicious buffet lunch—the fruits of our culinary labors—served with specially selected Kelley & Young wines.
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.
 Kids Summer Cooking Camp (hands-on)
with chef Jennifer Lange
Monday,
July 16 - Thursday, July 19 9:30 am - 1:30 pm
Relish Culinary Center, Healdsburg
$295 (ages 8 - 12)
Kids will find their ‘inner chef” at this hands-on cooking camp. Chef Jennifer Lange is creating a wonderful collection of menus that the kids will cook themselves, using the freshest local ingredients and fun, interactive cooking techniques. Each day participants make everything from scratch, along the way learning about food safety, safe and sane kitchen behavior, measuring and prep skills, table etiquette and more. In addition, kids will participate in additional food-related activities such as visiting the nearby supermarket to hunt for healthy snacks, reading nutrition labels, learning how to decorate and set a table, and more. Each day the kids will cook and eat lunch together and on the final day parents are invited for lunch cooked and served by the students.
Class price includes lunch for one parent on the final day of camp. Additional family members can join for an additional cost of $5/person.
Homemade Mozzarella: Quick & Easy
with The Beverage People's Bob Peak
Thursday,
July 19
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$69
We’re offering another variation to our mozzarella classes for people who want to learn how to make it from scratch. Our other mozzarella classes focus on guests stretching fresh mozzarella from plain curds, then cooking a delicious meal utilizing the freshly made mozzarella. At this class a representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming a gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour. We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the freshly made mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.
The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.
The Beverage People will have Mozzarella Cheese Kits (thermometer, rennet and other needed cultures/enzymes, and gloves for stretching) for sale at the end of the class to make it easy for you to start cooking up mozzarella at home.
This class is repeated monthly: August 9, September 27 and October 11.
 Ricotta & Ravioli (hands-on)
with Tracey Shepos
Saturday,
July 21
6:00 - 9:00 PM
Relish Culinary Center, Healdsburg
$92
Making pasta from scratch is the ultimate playing-with-your-food. Kneading, rolling, cutting, shaping—we're talking grown-up Playdoh. At this class Chef Tracey Shepos will lead guests through the process of making Ravioli from start to finish, including making fresh Ricotta Cheese (a wonderful same-day cheese to make at home) for the filling. Guests will combine farm fresh eggs with flour, then knead the dough to feel the the perfect consistency. We'll work together to make the filling with our fresh Ricotta and sauteed summer veggies. Then we'll roll out the pasta sheets and stuff and seal individual raviolis. Everyone will be hands-on with all steps in the process. The Ravioli would not be complete without sauce so we'll make a fresh summer tomato sauce to top our beautiful ravioli. Our Ravioli dinner will be served with a contrasting green salad and we'll end our meal with a surprise sweet finish.
This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
Keep-Your-Cool Desserts (hands-on)
with Shelly Kaldunski
Sunday,
July 22
1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$84
Spend a fun Sunday afternoon making summer desserts that don't require you to turn on the oven. Chef Shelly Kaldunski will share recipes and techniques for these amazing desserts designed to keep you cool and highlight peak of summer flavors. Shelly will lead participants as we explore sweet/savory flavor combinations that really modernize classic desserts. Guests will immerse themselves in sweet ingredients at this class, including working with gelatin sheets (for panna cotta), learning how to temper eggs, playing with chocolate, whipping egg whites and heavy cream, making a fruit mousse, and so much more. Chef Shelly's classes are always FULL of information, techniques and advice. And we'll talk about creative ways to serve our beautiful desserts, such as in canning jars, martini glasses, demitasse cups and more. Of course, we'll have a summer dessert buffet at the end of class, tasting and savoring the fruits of the day's labor.
Wine will be available for purchase at this class.
August back to top
 On The Farm: Dry Creek Peach
with chef John Ash
Saturday,
August 4
5:30 - 8:30 PM
Dry Creek Peach and Produce, Healdsburg
$139
Our demonstration dinner at Dry Creek Peach is definitely an annual highlight - this will be our seventh year in the orchard. Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience. Chef John is creating an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu. We'll enjoy our sumptuous peach dinner with wines from the Dry Creek Valley.
This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
Frozen Summer Treats (hands-on)
with Shelly Kaldunski
Sunday,
August 5 1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$84
Cool off on a hot August day with homemade ice cream, gelato, sorbet and granita...and waffle cones! Chef Shelly Kaldunski will share recipes and techniques for modern takes on frozen deliciousness, including recipes from two of her cookbooks—Sweet Scoops: Ice Cream, Gelato, Frozen Yogurt, Sorbet and More! and Ice Pops: Recipes for Fresh and Flavorful Frozen Treats. Shelly will cover techniques for making crème anglaise for classic vanilla bean ice cream—an essential base for infinite ice cream flavors, the difference between gelato and sorbet, varieties of ice cream machines, and how to make delicious granita even if you don't have an ice cream maker. We'll end the class with a tasting of all the frozen treats.
Wine will be available for purchase at this class.
Homemade Mozzarella: Quick & Easy
with The Beverage People's Bob Peak
Thursday,
August 9
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$69
We’re offering another variation to our mozzarella classes for people who want to learn how to make it from scratch. Our other mozzarella classes focus on guests stretching fresh mozzarella from plain curds, then cooking a delicious meal utilizing the freshly made mozzarella. At this class a representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming a gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour. We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the freshly made mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.
The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.
The Beverage People will have Mozzarella Cheese Kits (thermometer, rennet and other needed cultures/enzymes, and gloves for stretching) for sale at the end of the class to make it easy for you to start cooking up mozzarella at home.
This class is repeated monthly: August 9, September 27 and October 11.
Artisan Home Cheese Making: Fresh Cultured Cheeses (hands-on)
with chef Tracey Shepos
Saturday,
August 18
1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$104 (includes take-home containers of cheese, chevre culture and cheesecloth)
Demystify cheese making! It is surprisingly easy to make luscious and delicious cheese at home, including fresh (e.g. not aged) cultured cheeses. Fresh cultured cheeses differ from “same-day” cheeses (like ricotta and mascarpone) because a culture (instead of "direct acid") is used to generate curds, resulting in more developed flavors. At this workshop, chef Tracey Shepos shares techniques and methods from her experience at the Vermont Artisan Cheese School program to lead participants through the process of making delicious cultured cheeses using both cow and goat milk: Fromage Blanc (cow milk) and Chevre (goat milk).
Chef Tracey will start the class with an overview of important fundamentals of the cheese making process, including quality of dairy, required equipment, and sourcing materials. Working in small groups, Chef Tracey leads participants as they heat the various milks and add cultures to "start" each of the cheeses. We'll package up the finished preparations for each guest to continue culturing at home.
Participants will then get hands-on to help separate curds from whey from made-ahead versions of each of the cheeses (since it takes at least 12 hours for the curds to form). Once strained, we'll finish each of the cheeses and then sit, relax and sample each on a
composed cheese plate with accompaniments like flavored honey or dried herbs that complement the cheeses.
In addition to taking home some of the cheeses, guests will also receive chevre culture and cheesecloth, to make your first homemade cheese easy. This class focuses entirely on cheesemaking and will provide a great foundation for aspiring and/or beginner cheesemakers.
One 4-ounce glass of wine is included. Additional wine will be available for purchase.
Yes We Can: Summer Fruit Jam (hands-on)
with chef Elissa Rubin-Mahon
Sunday,
August 26
1:00 - 4:30 PM
Relish Culinary Center, Healdsburg
$84
Canning is not just for grandma anymore. In fact, interest in 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 best ripeness of fruit, correct sugar: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.
Wine will be available for purchase by the glass or bottle.
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Help put the finishing touches on a seasonal lunch, featuring ingredients from a local farm, such as Middleton Farm, Neufield Farm, Preston of Dry Creek, La Bonne Terre, Bernier Farm, Early Bird, or Carrot Top Farm.