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/Winter 2018

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.

December back to top

Fourteenth Annual!
Family gingerbread funFamily Gingerbread House Decorating

Tuesday, December 18

6:30 - 8:00 pm

Relish Culinary Center, Healdsburg
$89 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.


A wonderful haul of wild mushroomsWild Mushroom Foray & Demonstration Lunch
with forager-chef Elissa Rubin-Mahon

Saturday, December 29, Sunday, January 20 and Sunday, February 17

9:30 am - 2:00 pm

Foraging site 40 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join chef, preservist & forager Elissa Rubin-Mahon as she 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, handling, safety 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 for a cooking demonstration lead by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines

  • Porcini-Parmesan Cracker Bread
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms served side-by-side-by-side, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Beef Shank with Porcini
  • Carolina Gold Rice Grits with Black Trumpet Mushrooms
  • Sautéed Winter Greens
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • 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
  • Commonly available and favorite books and 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
  • A beautiful walk in the woods!

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

David Campbell & mushroomWild Mushroom Foray & Demonstration Lunch
with forager David Campbell & Chef Julie Schreiber

Saturday, January 5 and Saturday, February 9

9:30 am - 2:00 pm

Foraging site near Healdsburg, followed by lunch at the Relish Culinary Center
$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, handling, safety 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 for a 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 wonderful local wines.

  • Mushroom Paté & Pickled Mushrooms
  • 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.
  • Porcini Lasagna with Porcini-Tomato Sauce and Bechamel
  • Sautéed Winter Greens & Maitake Mushrooms
  • Chocolate Cake with Candy Cap Crème Anglaise & "Bewitched" Chantrelle Mushrooms

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • 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
  • Commonly available and favorite books and 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
  • A beautiful walk in the woods!

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


A wonderful haul of wild mushroomsWild Mushroom Foray & Demonstration Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, January 20 or February 17

9:30 am - 2:00 pm

Foraging site near Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join chef, preservist & forager Elissa Rubin-Mahon as she 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, handling, safety 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 for a cooking demonstration lead by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines

  • Porcini-Parmesan Cracker Bread
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms served side-by-side-by-side, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Beef Shank with Porcini
  • Carolina Gold Rice Grits with Black Trumpet Mushrooms
  • Sautéed Winter Greens
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • 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
  • Commonly available and favorite books and 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
  • A beautiful walk in the woods!

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


Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica

Saturday, January 26 or February 23
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 pigs | Add $45 for an additional person sharing one pig
One or two people can work on a single pig—how you divide or share the meat is up to you!

Want a larger pig? When you register, you will have the option to order a larger pig (100 pound standard size) to yield more meat to take home. Costs: 120 pounds add $65; 140 pounds add $125; 160 pounds add $185.

Snout-To-Tail class article in American Hunter magazine

We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 100-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. Armed with this information, each participant will move to his/her own 100-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process, separating the primals, then identifying and trimming specific cuts of pork on their individual pigs. We’ll take a break mid-day for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp butcher knife and a large cooler to transport the meat. Dino brings a saw and we have chef knives and cleavers for use during the class, as needed. We will provide ice for your cooler to keep the meat chilled for your drive home.

This Relish class includes one glass of premium wine per person served with lunch to all participants over 21 years of age.


February back to top

RamenHomemade Broth, Stock & Soup (hands-on)
with chef Jack Herron

Saturday, February 3

1 - 4 PM

Relish Culinary Center, Healdsburg
$98

Winter is the prime time for nourishing hearty (and trendy!) broths and all the dishes you can make with them. Chef Jack Herron will share recipes and techniques from his years working in wine country kitchens to help you make a variety of classic broths that form the foundation for a wide variety of dishes. Then we'll use our homemade stocks to make two different soups and an Instapot stew, using a variety of seasonal vegetables and meats. By creating these recipes under the guidance of Chef Jack, you will learn fundamental and classic techniques for virtually any soup or stew, techniques that you will use over and over again in your kitchen. Chef Jack will also discuss variations on these recipes to enable you to get creative at home. We will enjoy generous samples of all the dishes with crusty bread, salad and wine at the end of the class.

  • Vegetable Stock
    • Winter Squash Soup with Lime Crème Fraiche and Toasted Pepitas
  • Brown Chicken Stock
    • Ramen in Dashi Broth with Crispy Pork Belly, Pickled Radish and Poached Farm Eggs
  • Beef Stock
    • Beef Stew
  • Crusty Costeaux Pull-Apart Bread
  • Seasonal Salad
  • Light Dessert TBD

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


David Campbell & mushroomWild Mushroom Foray & Demonstration Lunch
with forager David Campbell & Chef Julie Schreiber

Saturday, February 9

9:30 am - 2:00 pm

Foraging site near Healdsburg, followed by lunch at the Relish Culinary Center
$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, handling, safety 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 for a 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 wonderful local wines.

  • Mushroom Paté & Pickled Mushrooms
  • 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.
  • Porcini Lasagna with Porcini-Tomato Sauce and Bechamel
  • Sautéed Winter Greens & Maitake Mushrooms
  • Chocolate Cake with Candy Cap Crème Anglaise & "Bewitched" Chantrelle Mushrooms

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • 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
  • Commonly available and favorite books and 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
  • A beautiful walk in the woods!

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


A wonderful haul of wild mushroomsWild Mushroom Foray & Demonstration Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, February 17

9:30 am - 2:00 pm

Foraging site near Healdsburg, followed by lunch at the Relish Culinary Center
$154

Sonoma County is one of the best edible wild mushroom regions in the entire world. Join chef, preservist & forager Elissa Rubin-Mahon as she 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, handling, safety 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 for a cooking demonstration lead by chef Elissa focused on storing, handling and cooking with a variety of fresh and dry wild mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with wonderful local wines

  • Porcini-Parmesan Cracker Bread
  • Winter Green Salad with Honey Vinaigrette and Wild Mushrooms du Jour
    • At least three different mushrooms served side-by-side-by-side, such as Black Trumpets, Maitakes, Yellowfeet, Hedgehogs, Lion's Mane, etc.
  • Beef Shank with Porcini
  • Carolina Gold Rice Grits with Black Trumpet Mushrooms
  • Sautéed Winter Greens
  • Candy Cap Cornmeal Cake with Quince-Apple Compote

This Relish class includes three glasses (8 - 9 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.

This class focuses on finding, handling, storing and cooking with choice edible mushrooms, including:

  • Exploration of local mushroom-friendly habitat with a very knowledgeable forager/naturalist/chef
  • Discussion about the important roles of and uses of mushrooms by people and in nature
  • 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
  • Commonly available and favorite books and 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
  • A beautiful walk in the woods!

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


Chef Dino Bugica porkSnout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica

Saturday, February 23
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 pigs | Add $45 for an additional person sharing one pig
One or two people can work on a single pig—how you divide or share the meat is up to you!

Want a larger pig? When you register, you will have the option to order a larger pig (100 pound standard size) to yield more meat to take home. Costs: 120 pounds add $65; 140 pounds add $125; 160 pounds add $185.

Snout-To-Tail class article in American Hunter magazine

We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 100-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. Armed with this information, each participant will move to his/her own 100-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process, separating the primals, then identifying and trimming specific cuts of pork on their individual pigs. We’ll take a break mid-day for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp butcher knife and a large cooler to transport the meat. Dino brings a saw and we have chef knives and cleavers for use during the class, as needed. We will provide ice for your cooler to keep the meat chilled for your drive home.

This Relish class includes one glass of premium wine per person served with lunch to all participants over 21 years of age.


 

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

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