If you need to know what is scheduled beyond this schedule, 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.
July
Homemade Mozzarella: Quick & Easy
with Robyn Rosemon and Gabe Jackson from The Beverage People
Thursday,
July 22
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$59
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 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. The Beverage People will also 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 your home cheese-making experience easy and fun.
Wine and beer will be available for purchase by any participants over 21 years of age.
Home Cheesemaking: Fresh Cheeses (hands-on)
with chef Mary Karlin
Saturday,
July 24 Sold Out. Thank you.
1:00 - 5:00 PM (note: 4 hour class)
Relish Culinary Center, Healdsburg
$104 (includes a take-home chevre cheesemaking kit and containers)
Demystify cheesemaking! Chef-Instructor Mary Karlin will share tips from her upcoming book, Making Artisan Home-crafted Cheeses to be published in spring 2011. Guests will learn the important fundamentals of cheesemaking as they make each of these four fresh cheeses from scratch. After tasting made-ahead samples of each cheese and discussing the individual styles and flavors, students will work in small groups to make each of the cheeses. We'll package up the finished preparations to continue culturing at home. In addition to taking home each of the cheeses, guests will also receive a Chevre Cheesemaking Kit, making it easy to make cheese at home. This 4-hour class focuses entirely on cheesemaking and will provide a great foundation for aspiring cheesemakers. Chef Mary is a fantastic resource to address cheesemaking questions and concerns.
July Culinary Lunch & Learn: Flavors of Asia
with chef Mei Ibach
Wednesday,
July 28 (the last July L&L; a different chef and menu begin in July)
12:00 - 1:00 PM
Relish Culinary Center, Healdsburg
$39
More information about Lunch & Learn
Charming chef Mei Ibach is back to lead July's Lunch & Learn classes laced with the flavors of Asia. Mei just led an exciting and delicious culinary tour of Asia—Hong Kong, Singapore and Thailand—and will be sharing stories and recipes from her trip. I'm always excited about creating dishes with Asian flavors; it is so easy to completely transform a dish with seasonings and herbs inspired by the different regions of Asia. The Grilled Lemongrass Beef sounds particularly tasty with a light, seasonal Rice Noodle Salad for a fresh summer menu. Mei will also demonstrate a creative dessert with fresh summer berries.
The wine for July is our neighbor Murphy-Goode's Fumé Blanc, a fresh, crisp summer wine perfect with the Asian flavors in our lunch. Each guest will receive a 5 oz glass of wine with their lunch and can purchase additional wine by the glass or bottle.
August
Lunch & Learn - Tomato Creativity
with chef Victoria Blumenstein
Wednesdays, August 4, 11, 18 & 25
12:00 - 1:00 PM
More information about Lunch & Learn
The wonderful chef Victoria Blumenstein returns with creative seasonal dishes that honor summer tomatoes. Chef Victoria will talk about the different types of tomatoes—sweet cherries, colored heirlooms, romas, classic beefsteaks, etc.—and how they are best utilized in each dish. Chef Victoria's creativity is evident in this varied menu and guests are sure to learn new techniques (such as how to make consommé - a clear tomato soup essence) to jazz up their summer tomato menus at home.
The wine for this month is the wonderful Michel-Schlumberger Pinot Blanc, another fresh, crisp white wine that works so well with the tangy tomatoes in the August lunch. Each guest will receive a 5 oz glass of wine with their lunch and can purchase additional wine by the glass or bottle.
On The Farm: Dry Creek Peach
with chef John Ash
Friday & Saturday,
August 6 & 7
5:30 PM
Dry Creek Peach & Produce, Healdsburg
$134
Our demonstration dinner at Dry Creek Peach is definitely an annual highlight. 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 leads the cooking and dining experience. Chef John has created an amazing menu for this year’s dinner, weaving Dry Creek Peaches throughout the entire four-course menu. We'll enjoy our sumptuous peach dinner with wines from the Dry Creek Valley. This event has sold out for the last few years so we're repeating the event on a second night to accommodate everyone—choose the night that works best for you.
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.
Lunch & Learn - Tomato Creativity
with chef Victoria Blumenstein
Wednesdays, August 11, 18 & 25
12:00 - 1:00 PM
More information about Lunch & Learn
The wonderful chef Victoria Blumenstein returns with creative seasonal dishes that honor summer tomatoes. Chef Victoria will talk about the different types of tomatoes—sweet cherries, colored heirlooms, romas, classic beefsteaks, etc.—and how they are best utilized in each dish. Chef Victoria's creativity is evident in this varied menu and guests are sure to learn new techniques (such as how to make consommé - a clear tomato soup essence) to jazz up their summer tomato menus at home.
The wine for this month is the wonderful Michel-Schlumberger Pinot Blanc, another fresh, crisp white wine that works so well with the tangy tomatoes in the August lunch. Each guest will receive a 5 oz glass of wine with their lunch and can purchase additional wine by the glass or bottle.
Join Relish for apple cooking demonstrations on both Saturday and Sunday with fantastic local chefs John Ash, Patrick Tafoya of P30, Billy Reid of Hopmonk Tavern, Barbara Hom and more.
Visit the Gravenstein Apple Fair website for complete information.
Natural Canning: Fruit Jam and Tomatoes (hands-on)
with chef Elissa Rubin-Mahon
Sunday, August 15 2 spots left. Call soon.
1:00 - 4:30 PM
Relish Culinary Center, Healdsburg
$84
Come learn the lost-but-found-again art of canning at this fun and interactive class with chef Elissa Rubin-Mahon. Chef Elissa will share her years of experience from her Artisan Preserves business as participants learn the complete, safe and natural process for canning fruit jam and summer tomatoes. Chef Elissa will cover a wide variety of topics and questions, including selecting the most appropriate produce for canning, the best methods for prepping fruit and vegetables, processing jam and tomatoes for canning, and the safest and most efficient canning process. Elissa uses only local fruit and vegetables and natural canning methods when she makes her preserves which means no pectin or other chemicals and, at this class, we will, too. The methods guests will learn for the peach-raspberry jam will apply to virtually any fruit jam. If you've been wanted to try making fruit jam at home, you'll take home the knowledge and experience to do so with confidence.
As the jars cool, we'll savor a delicious tomato soup made with previously canned tomatoes and taste our peach-raspberry jam with toasted Costeaux brea as a reward for our communal cooking efforts. Each guest will take home a jar of each of the goodies in addition to the recipes and methods used in the class.
Lunch & Learn - Tomato Creativity
with chef Victoria Blumenstein
Wednesdays, August 11, 18 & 25
12:00 - 1:00 PM
More information about Lunch & Learn
The wonderful chef Victoria Blumenstein returns with creative seasonal dishes that honor summer tomatoes. Chef Victoria will talk about the different types of tomatoes—sweet cherries, colored heirlooms, romas, classic beefsteaks, etc.—and how they are best utilized in each dish. Chef Victoria's creativity is evident in this varied menu and guests are sure to learn new techniques (such as how to make consommé - a clear tomato soup essence) to jazz up their summer tomato menus at home.
The wine for this month is the wonderful Michel-Schlumberger Pinot Blanc, another fresh, crisp white wine that works so well with the tangy tomatoes in the August lunch. Each guest will receive a 5 oz glass of wine with their lunch and can purchase additional wine by the glass or bottle.
Homemade Mozzarella: Quick & Easy
with Gabe Jackson and Bob Peak from The Beverage People
Thursday,
August 19
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$59
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 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. The Beverage People will also 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 your home cheese-making experience easy and fun.
Wine and beer will be available for purchase by any participants over 21 years of age.
Summer Grilling: More Tacos
with Tracey Shepos
Friday,
August 20
5:30 PM
Relish Culinary Center, Healdsburg
$89
Chef Tracey is back to lead another fun and engaging grilling class. If you missed the taco class in July, we'll be doing tacos along with a wide variety of other items, giving you experience grilling everything from seafood to pork to veggies.
The Art of Wood Fired Cooking: Cookbook Release
with Andrea Mugnaini
Saturday,
August 21
5:30 PM
Relish Culinary Center,
Healdsburg
$94 (includes a copy of Andrea's Art of Wood Fired Cooking cookbook, a $34.95 value)
Are you interested in wood fired cooking?...confused about what to cook and how?...don't use your oven as much as you'd like?...ready to move beyond pizza?...looking for the definitive cookbook on wood fired cooking?
Join Andrea Mugnaini as she demonstrates the versatility and potential for cooking in a wood fired pizza oven. Andrea is well known in the culinary world as a supplier of superb pizza ovens for both home and restaurant use. Now, after 20 years of instructing home owners on how to use their ovens to the fullest, she has released her first cookbook: The Art of Wood Fired Cooking!
Andrea will discuss oven fundamentals as she demonstrates creative and delicious dishes that illustrate the versatility of a wood-fired oven: from the cornerstone of outdoor entertaining to a practical and beautiful addition in the kitchen. This class will feature the Mugnaini Prima 120 oven in the Relish Culinary Center's outdoor kitchen.
If you have a wood fired oven, are considering purchasing one, or just want to taste a delicious slice of the wine country lifestyle, you will love this class. A complete dinner will be served from the wood fired oven and paired with local wines. This is a great opportunity to learn about wood fired pizza ovens directly from Andrea, savor a fantastic wine country meal, and pick up a signed copy of her book. 
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.
Mozzarella and Burrata Cheesemaking (hands-on)
with chef John Franchetti of Rosso Pizzeria
Sunday,
August 22 Sold Out. Thank you.
11:00 AM
Relish Culinary Center, Healdsburg
$94
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 lunch. 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, throwing pizza dough and baking pizzas and piadines in Relish's Mugnaini wood-fired oven. We'll enjoy our homemade feast with Seghesio Fiano and Barbera Italian varietal 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.
Lunch & Learn - Tomato Creativity
with chef Victoria Blumenstein
Wednesdays, August 25
12:00 - 1:00 PM
More information about Lunch & Learn
The wonderful chef Victoria Blumenstein returns with creative seasonal dishes that honor summer tomatoes. Chef Victoria will talk about the different types of tomatoes—sweet cherries, colored heirlooms, romas, classic beefsteaks, etc.—and how they are best utilized in each dish. Chef Victoria's creativity is evident in this varied menu and guests are sure to learn new techniques (such as how to make consommé - a clear tomato soup essence) to jazz up their summer tomato menus at home.
The wine for this month is the wonderful Michel-Schlumberger Pinot Blanc, another fresh, crisp white wine that works so well with the tangy tomatoes in the August lunch. Each guest will receive a 5 oz glass of wine with their lunch and can purchase additional wine by the glass or bottle.
On The Farm: Eastside Farm
with chef Jeff Mall
Thursday,
August 26
5:00 PM
Eastside Farm, Healdsburg
$104
Chef Jeff Mall and his wife Susan are once again letting Relish descend on their home for our class and dinner at Eastside Farm. Jeff and Susan started growing ingredients for Jeff's ZIN Restaurant several years ago. The garden is now a full-fledged farm with almost 100 chickens, fruit trees and a wide variety of vegetables from which Jeff creates his Southern- and Southwestern-inspired dishes. Guests will tour the farm with Jeff and Susan before they are seated for a festive cooking demonstration and dinner with ingredients grown inches from the farm table. The complete four-course dinner will be served with local wines.
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.
Summer Pasta (hands-on)
with food writer Lia Huber
Saturday,
August 28
5:30 PM
Relish Culinary Center, Healdsburg
$89
Learn how to make, roll, stuff and cut your own fresh pasta. Chef and food writer Lia Huber, who learned to
make artisanal pasta in Italy at the sides of nonnas and restaurateurs, leads guests as they create egg pasta dough from scratch. Once the dough is made, all participants will pitch in to roll and cut Tagliatelle and cut, stuff and fold Mezzaluna (half moon) raviolis. Everyone will participate in the pasta making and creating the accompanying seasonal fillings and sauces fresh from the farmers market, gaining the hands-on experience necessary to make pasta at home. At the end of the class we'll savor our pasta feast with a seasonal salad, Italian dessert and wonderful local wines.
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.
September
Homemade Mozzarella: Quick & Easy
with Bob Peak and Robyn Rosemon from The Beverage People
Thursday,
September 9
7:30 - 8:30 PM
Relish Culinary Center, Healdsburg
$59
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 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. The Beverage People will also 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 your home cheese-making experience easy and fun.
Wine and beer will be available for purchase by any participants over 21 years of age.
Chef's Market: Indian Summer (hands-on)
with Lia Huber
Saturday,
September 11
10:00 AM
Relish Culinary Center and Healdsburg Farmers Market, Healdsburg
$94
After a fun and interactive Farmers Market tour (a great time to ask all those questions about produce you've always wanted to cook with) and brief market cooking demonstration, food writer and Nourish Network founder Lia Huber will guide guests as they create a delicious lunch here at the Relish Culinary Center with ingredients from the market. This time of year there's SO MUCH to choose from at the market—every color of tomato, peppers and summer squash, eggplant, cucumbers, garlic, herbs, melons, the last of the summer stone fruit and maybe figs. Combine this bounty of ingredients with the excitement in the air from the grape harvest that will be in full swing, and it's a magical time to be cooking in the wine country.
Monthly Chef's Market classes will be held on the second Saturday of each month through November.
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.
Mozzarella and Mascarpone Workshop (hands-on)
with chef Tracey Shepos Cenami
Friday,
September 17
6:00 PM
Relish Culinary Center, Healdsburg
$94
Join the charming and talented chef Tracey Shepos for this fun and interactive cheesemaking workshop where guests hand-stretch mozzarella, make luscious mascarpone and then cook recipes that feature these amazing fresh cheeses. Chef Tracey will show just how easy it is to make fresh mozzarella from curds and the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese's tender, almost flaky, pull-apart texture. Guests will learn techniques for making different sized mozzarella balls and enhancing cheese flavors with a variety of gourmet salts and olive oils. She will also share the process for making rich and creamy mascarpone from scratch, another simple yet fantastic cheese for the cooking repertoire. We’ll use both cheeses to make a variety of Italian savory and sweet Bruschetta, plus paninis and a classic Caprese salad. Of course, we’ll savor the results of our labor with a fantastic buffet lunch and local wine at the end of the class.
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.
More late summer classes are coming soon, so check back or
join our mailing list to receive announcements about new classes.
