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 & Winter 2020

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.

November back to top

DIY Edible Gifts from the Kitchen
with Relish owner Donna del Rey

Moved to Sunday, December 8

 


Mushroom expert David CampbellWild 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-choice edible mushroomsrecognizable 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.

  • Maitake Mushroom Paté with Costeaux Bread
    Gustafson 2018 Estate Rose of Syrah
  • Winter Green Salad with Wild Mushrooms du Jour
    Gustafson 2014 Estate Mountain Cuvee Zinfandel
    • 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
    Gustafson 2014 Estate Petite Sirah
  • Chocolate Cake with Candy Cap Crème Anglaise, Brandied Chanterelles & Whipped Cream
    Gustafson 2014 Estate Late Harvest Red

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 specially selected Gustafson Vineyards wine
  • 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.


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.


 

December back to top

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

Sunday, December 8 (rescheduled from November 4)

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.


Mushroom expert David CampbellWild 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-choice edible mushroomsrecognizable 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.

  • 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.


Mushroom expert David CampbellWild 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-choice edible mushroomsrecognizable 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.

  • 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.


January back to top

Induction Cooking Workshop

Tuesday, January 21

6:00 - 8:00 pm

Relish Culinary Center, Healdsburg

Save the date. Relish is cooking up a community class with the City of Healdsburg and Chef Mateo Grandados focused on learning about cooking with induction. More info coming soon....


Cooking with winemakers!Cooking with Healdsburg Winemakers

Friday, January 24

6 - 9 pm

Relish Culinary Center, Healdsburg
$129 ($10 per person donated to the Healdsburg High School culinary program)

As part of Healdsburg's TasteMaker Weekend, we are thrilled to host this experience where participants will create a delicious seasonal dinner with local winemakers. We'll organize participants into small groups to each create from scratch a hearty appetizer/small plate dish that pairs with a specially-selected wine. The added dimension is that the winemaker who made that wine will also be cooking with the group! Most winemakers are avid home cooks so they are as passionate about the food as they are about the wine. You'll pick up pairing tips and techniques as you cook shoulder-to-shoulder with some Healdsburg wine luminaries. Participants and TasteMaker Weekendwinemakers will all dine together on the just-created feast once the cooking is completed, enjoying tastes of all the wines.

  • Menu, wines & winemakers coming soon!

This Relish class includes four 3-ounce glasses of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Mushroom expert David CampbellWild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber
featuring wines from Passacalcqua Winery

Sunday, January 26 (other dates: 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-choice edible mushroomsrecognizable 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 wonderful variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find and we'll have plenty of time for Q&A. At this event, we'll feature wines from Passalacqua Winery and special guest winemaker Jessica Boone will introduce a wine with each course.

  • Maitake Mushroom Paté with Costeaux Bread
    2017 Gap’s Crown Chardonnay, Sonoma Coast
  • Winter Green Salad with Wild Mushrooms du Jour
    2017 PQZ Zinfandel
    • 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
    2016 TR Passalacqua Cabernet Sauvignon
  • Chocolate Cake with Candy Cap Crème Anglaise, Brandied Chanterelles & Whipped Cream

TasteMaker WeekendThis Relish class includes three glasses (8 - 9 ounces total) of specially selected Passalacqua 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 specially selected Passlacqua Wines poured by winemaker Jessica Boone
  • 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 Winter events are coming soon, so check back or
join our mailing list to receive announcements about new classes.

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