Note: Please call 707.431.9999 to 1. sign up for 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!

Schedule of Classes & Events

Fall/Holiday 2019

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

October back to top

PanettoneHoliday Entertaining, Italian Style (hands-on)
with Italian Chef Deborah Dal Fovo

Sunday, October 20

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$139

Italian Chef Deborah Dal Fovo returns to Relish to lead this wonderful class featuring Northern Italian flavors and recipes that are perfect for the upcoming holidays. This elegant menu is fantastic for a celebratory holiday meal or use specific dishes to update or refresh a Thanksgiving, Christmas, Hannukah or New Year's menu. Participants will make all the dishes from scratch, learning authentic Italian techniques and working with local ingredients. This menu gets us excited for the holidays! Guests will enjoy a hearty meal of the just-created dishes with local wines at the end of the class. (Be sure to eat breakfast and we guarantee you won't be hungry for dinner!)

  • Cocktail di Benevenuto - Welcome Sparkling Wine Cocktail
  • Spuma di Salmone Affumicato - Smoked Salmon Mousse Canapes
  • Torta di Crespelle - Crepe Tart with Fontina, Prosciutto, Spinach and Bechamel
  • Rotolo di Maiale con Frutta Secca - Rolled Pork Roast with Dried Fruit Stuffing
  • Finocchio Brasato all’Arancia  - Braised Fennel with Orange
  • Pure’ di Patate Dolci con Sciroppo d’Acero - Sweet Potato and Maple Puree
  • Panettone Farcito - Panettone filled with Whipped Cream, Chocolate, and Hazelnuts

This Relish class includes 3 glasses of wine (about 9 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Farmers' Market experience

Enjoy a chef-led visit to the Healdsburg Farmers Market
followed by a hands-on cooking workshop and lunch
using ingredients gathered at the market.

Monthly Farmers' Market Tour, Cooking Workshop & Lunch (hands-on)
with Chef Scottie Romano of Dry Creek Kitchen & Relish Owner Donna del Rey

Chef Scottie & Relish owner DonnaSaturdays, October 26, and November 9

10:00 am - 2:00 pm

Healdsburg Farmers' Market & Relish Culinary Center, Healdsburg
$145

You will live like a local as you shop the charming Healdsburg Farmers' Market and cook with ultra-local and seasonal Sonoma County ingredients. Some days Chef Scottie Romano, executive sous chef at Charlie Palmer's Dry Creek Kitchen, will join us at the market where we meet the farmers, cheesemakers, chocolatiers and other artisans (many of whom are regular suppliers for Relish.) Participants will explore new flavors as they taste and learn about these exquisite products and help select the seafood, seasonal fruits and vegetables and artisan cheeses for the lunch menu. Guests will have extra time to purchase goodies to take home, if desired.

After our time at the Market, we'll all walk across the street to the stylish Relish Culinary Center where Chef Scottie and Donna will guide guests as they create lunch with a focus on home-cook-friendly techniques. Guests will take home recipes, although we might stray a bit based on our selected ingredients, the desires of the group and our chef’s inspiration—we love the spontaneous nature of these farmers’ market classes! Once the cooking is complete, we'll all sit to relax and savor our hearty farm-fresh lunch with up to two glasses of specially selected local wines.

• Grilled Colorful Sweet Peppers with Farm Egg Aioli
• Seasonal Green Salad with Achidinha Goat Cheese, Roasted Pears & VerJus Vinaigrette
• Market Seafood Arctic Char with Apple Slaw Topping
• Preston Farm Farro with Grilled Seasonal Market Veggies
• Apple Cobbler with Vanilla 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.

November back to top

Creative ediblesDIY Edible Gifts from the Kitchen
with Relish owner Donna del Rey

Sunday, November 3

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$110

Relish owner Donna del Rey leads this fun DIY class where participants make delicious gifts just in time to plan for holiday gift-giving. We at Relish are believers in giving edible gifts and experiences to loved ones instead of more stuff. So we've selected fun gourmet goodies that can be made in bulk and packaged beautifully to impress friends and family of all tastes. Guests will not only make each item, they'll also have time to get creative with beautiful and clever packaging, including trendy jars and bottles, vials and tins, boxes, bags, kraft and other creative paper and chalkboard labels & markers, a wide variety of ribbons, twine and more. Participants will make and take home each item along with lots of new ideas for holiday gifts.

  • Porcini Salt
  • Earl Grey Tea Quick Bread
  • Pistachio & Tart Cherry Chocolate Bark
  • Ginger-Rosemary Shrub
  • Orange-Thyme Olives

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


Farmers' Market experience

Enjoy a chef-led visit to the Healdsburg Farmers Market
followed by a hands-on cooking workshop and lunch
using ingredients gathered at the market.

Monthly Farmers' Market Tour, Cooking Workshop & Lunch (hands-on)
with Chef Scottie Romano of Dry Creek Kitchen & Relish Owner Donna del Rey Chef Scottie & Relish owner Donna

Saturday, November 9

10:00 am - 2:00 pm

Healdsburg Farmers' Market & Relish Culinary Center, Healdsburg
$145

You will live like a local as you shop the charming Healdsburg Farmers' Market and cook with ultra-local and seasonal Sonoma County ingredients. Some days Chef Scottie Romano, executive sous chef at Charlie Palmer's Dry Creek Kitchen, will join us at the market where we meet the farmers, cheesemakers, chocolatiers and other artisans (many of whom are regular suppliers for Relish.) Participants will explore new flavors as they taste and learn about these exquisite products and help select the seafood, seasonal fruits and vegetables and artisan cheeses for the lunch menu. Guests will have extra time to purchase goodies to take home, if desired.

After our time at the Market, we'll all walk across the street to the stylish Relish Culinary Center where Chef Scottie and Donna will guide guests as they create lunch with a focus on home-cook-friendly techniques. Guests will take home recipes, although we might stray a bit based on our selected ingredients, the desires of the group and our chef’s inspiration—we love the spontaneous nature of these farmers’ market classes! Once the cooking is complete, we'll all sit to relax and savor our hearty farm-fresh lunch with up to two glasses of specially selected local wines.

• Grilled Colorful Sweet Peppers with Farm Egg Aioli
• Seasonal Green Salad with Achidinha Goat Cheese, Fresh Fruit & VerJus Vinaigrette
• Market Seafood with Seasonal Sauce
• Preston Farm Farro with & Shaved Valley Ford Estero Gold cheese
• Grilled Market Veggies
• Seasonal Fruit Cobbler with Vanilla 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.


Gorgeous peachwood wreathsPeachwood Wreath Making in the Peach Orchard
with Dry Creek Peach orchard owner Gayle Sullivan

Sunday, November 24

1:00 - 3:00 pm

Relish Culinary Center, Healdsburg
$89

Dry Creek Peach owner Gayle Sullivan leads this DIY experience in the orchard farmstand where participants make and take home a beautiful custom designed peachwood wreath just in time for Thanksgiving decorating. Gayle will provide all the wreath-making equipment—frames, wire, peachwood and other fall foliage clippings—and as weather allows, participants will tour the dormant orchard and clip additional foliage for their custom wreath designs. Once we're admiring the completed wreaths, we'll pop open the bubbly and throw-back to summer with delicious Peach Bellinis and enjoy a "make your own crostini bar" featuring toasts, local cheeses and toppings that complement Gayle's Dry Creek Peach Jam. Participants will take home their just-created wreaths and a recipe packet with crostini ideas build around Gayle's peach jam. The farmstand will be open if you want to purchase peach jam which we highly recommend for hostess or holiday gift-giving!

Finished wreaths

This Relish class includes one Bellini per person served to all participants over 21 years of age.

The farmstand is covered and screened but not truly indoors, so please dress warmly and wear sturdy warm shoes, especially if we are able to walk thru the orchard. You are welcome to bring your own pair clippers but it's not required.


 

David Campbell leading a forayWild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber
featuring wines from Gustafson Family Vineyards

Saturday, November 23 (other dates: Dec 15, Dec 29, Jan 26, Feb 8)
9:30 am - 2:00 pm

Relish Culinary Center, Healdsburg
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world!

Join foraging expert David Campbell as he 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, safety, foraging etiquette, 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 back at the Relish Culinary Center for a cooking demonstration led by chef Julie Schreiber focused on storing, handling and cooking with a variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with specially-selected wines, featuring a different winery on each date. Edible mushrooms

  • Maitake Mushroom Paté with Costeaux Bread
  • Winter Green Salad with Wild Mushrooms du Jour
    • At least three different mushrooms cooked and served side-by-side-by-side, such as Black Trumpets, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Red Wine-Braised Beef Short Ribs with Dried Black Trumpet Mushrooms
  • Corn & Barley Polenta
  • Roasted Broccoli Rabe
  • Chocolate Cake with Candy Cap Crème Anglaise, Brandied Chanterelles & Whipped Cream

This Relish class includes three glasses (8 - 9 ounces total) of Gustafson Family Vineyards wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

Our mushroom experiences on finding, handling and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager & chef
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Favorite books and online resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
    • We feature a different local winery on each date
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • A beautiful walk in the woods--sure to forever change the way you look at nature!

We focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Please know that we will NOT be focused on taxonomic identification of every mushroom we see.

Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will always find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


December back to top

David Campbell leading a forayWild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber

Sunday, December 15 (other dates: Dec 29, Jan 26, Feb 8)
9:30 am - 2:00 pm

Relish Culinary Center, Healdsburg
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world!

Join foraging expert David Campbell as he 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, safety, foraging etiquette, 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 back at the Relish Culinary Center for a cooking demonstration led by chef Julie Schreiber focused on storing, handling and cooking with a variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with specially-selected wines, featuring a different winery on each date. Edible mushrooms

  • Maitake Mushroom Paté with Costeaux Bread
  • Winter Green Salad with Wild Mushrooms du Jour
    • At least three different mushrooms cooked and served side-by-side-by-side, such as Black Trumpets, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Red Wine-Braised Beef Short Ribs with Dried Black Trumpet Mushrooms
  • Corn & Barley Polenta
  • Roasted Broccoli Rabe
  • Chocolate Cake with Candy Cap Crème Anglaise, Brandied Chanterelles & Whipped Cream

This Relish class includes three glasses (8 - 9 ounces total) of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

Our mushroom experiences on finding, handling and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager & chef
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Favorite books and online resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
    • We feature a different local winery on each date
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • A beautiful walk in the woods--sure to forever change the way you look at nature!

We focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Please know that we will NOT be focused on taxonomic identification of every mushroom we see.

Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will always find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


Fifteenth Annual!
Family gingerbread funFamily Gingerbread House Decorating

Tuesday, December 17

6:30 - 8:00 pm

Relish Culinary Center, Healdsburg
$94 for up to 5 participants

Round up friends and family to enjoy a holiday-filled night together decorating a big, sturdy and delicious gingerbread house. Relish provides the frosting (aka "glue") and oodles of candy, cookies, cereal, candy canes and other materials to inspire creativity in all ages. You can expect holiday music and hot chocolate to complete this family-friendly gathering. Each group will take home its decorated gingerbread house to admire and devour.


David Campbell leading a forayWild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber

Sunday, December 29 (other dates: Jan 26 & Feb 8)
9:30 am - 2:00 pm

Relish Culinary Center, Healdsburg
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world!

Join foraging expert David Campbell as he 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, safety, foraging etiquette, 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 back at the Relish Culinary Center for a cooking demonstration led by chef Julie Schreiber focused on storing, handling and cooking with a variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with specially-selected wines, featuring a different winery on each date. Edible mushrooms

  • Maitake Mushroom Paté with Costeaux Bread
  • Winter Green Salad with Wild Mushrooms du Jour
    • At least three different mushrooms cooked and served side-by-side-by-side, such as Black Trumpets, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Red Wine-Braised Beef Short Ribs with Dried Black Trumpet Mushrooms
  • Corn & Barley Polenta
  • Roasted Broccoli Rabe
  • Chocolate Cake with Candy Cap Crème Anglaise, Brandied Chanterelles & Whipped Cream

This Relish class includes three glasses (8 - 9 ounces total) of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

Our mushroom experiences on finding, handling and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager & chef
  • Opportunity to "get your mushroom eyes on" first hand to learn how to spot wild mushrooms
  • Overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
  • Favorite books and online resources to learn more about mushrooms
  • Cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms'
    • After 2 hours of hiking, you will be happy to sit, eat and drink and not worry about hands-on cooking
  • Delicious and hearty four-course wild mushroom lunch with local wine
    • We feature a different local winery on each date
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • A beautiful walk in the woods--sure to forever change the way you look at nature!

We focus on identifying edibles, using other mushrooms as fascinating examples of characteristics. Please know that we will NOT be focused on taxonomic identification of every mushroom we see.

Mushroom foraging is like fishing in that we never know what we'll find until we go. We do carefully select our foraging locations to increase our chances, but we cannot guarantee that we will always find edible mushrooms.

WE DO NOT CANCEL OR PROVIDE REFUNDS DUE TO RAIN. We will forage in the rain if it's not miserably torrential and the roads are still passable. If there is a chance of rain on the event date, we will ask for a cell phone number so we can call or text you early that morning about the foraging status. If the weather does not allow, WE WILL STILL HOLD THE LUNCH and you will be invited to forage with us on another class date.


 

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

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