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

   Winter/Spring 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.

February back to top

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

Date changed to April 13
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.


March back to top

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

Sunday, March 3 Last date of the season!

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.


Restaurant Week 2019 logoPop-Up Israeli Dinner
with chef Hila Fichtelberg

Thursday, Friday & Saturday, March 7, 8 & 9

6 - 8 pm

Relish Culinary Center, Healdsburg
$39 (15% service and 8.625% sales tax automatically added during registration)

Relish Culinary Adventures is thrilled to partner with Dry Creek Catering as we transform the Relish Culinary Center into an Israeli Pop-Up Restaurant for three nights of Sonoma County Restaurant Week. Each day Israeli chef Hila Fichtelberg creates a variety of flavorful appetizers and a family-style feast of Mediterranean flavors. Upon arrival guests are greeted with appetizers and a no-host wine bar, then enjoy the “show,” interacting with chef Hila as she finishes the dinner preparation. Guests are then seated at shared tables for a feast of boldly flavored mouth-watering Israeli dishes, ending with a refreshing sweet finish. The great food combined with the festive atmosphere at Relish ensures a delicious and memorable evening for all!

  • Welcome appetizers
    • Hummus with Pita Chips
    • Pickles and Olives
    • Sumac & Zaatar Fries
  • MalabiFamily style meal
    • Lamb and Chicken Shawarma or Vegetarian Falafel
    • Majadra - Rice and Lentils with Caramelized onions
    • Grilled Eggplant with Silan and Tahini
    • Classic Israeli Salad
    • Green Herbal Tahini
    • Harissa
    • Pita Bread
  • Dessert
    • Malabi - Milk Pudding with Rose Water & Pistachio
    • Baklava Bites

Please note that we cannot accommodate special food restrictions other than vegetarian at these dinners.

Wine, beer and non-alcoholic drinks will be available for purchase. We pride ourselves on the great value of our premium local wine selections. If you choose to bring your own wine, corkage is $12/bottle.

Since this is a dining experience, we have added a 15% gratuity to the fixed Restaurant Week price along with the required state sales tax. You are welcome to leave an additional tip that evening for beverage service as you like.


Vineyard Hike & Pasta Workshop at Notre Vue Estate
NotreVueLakewith chef Jack Herron

Sunday, March 24

10 am - 2 pm

Notre Vue Estate, Windsor
$145 (10% discount for Notre Vue club members = $130.50)

Enjoy a one-hour hike through the vineyard estate at Notre Vue estate followed by a hands-on pasta-making workshop and lunch at the winery.

After the hike, we'll gather in the barrel room where Chef Jack Herron will lead guests through the process of making pasta from start to finish, getting hands-on to combine fresh eggs and flour to create fresh dough. We'll work together to make the filling with our freshly-made Ricotta and roll out the pasta, transforming half into fettuccine and half into Ricotta-stuffed Ravioli. Everyone will be hands-on with all steps in the process, kneading, rolling, cutting, shaping—we're talking grown-up Play-doh here!

Our handmade pastas would not be complete without sauces so we'll make a roasted tomato sauce for the fettucine and a delicate herb brown butter sauce for the ravioli. Our pasta lunch will be served with a fresh green salad and we'll end our meal with a surprise sweet finish.

  • fettucine Welcome Nosh
  • Handmade Fresh Ricotta Cheese
  • Handmade Pasta Dough:
    • Fettuccine
    • Ricotta Ravioli
  • Duo of Sauces:
    • Herb-Brown Butter with Ravioli
    • Roasted Tomato Sauce with Fettuccine
  • Seasonal Green Salad
  • Surprise Sweet Finish

This Relish class includes 3 glasses of Notre Vue and/or Balverne wines (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.

We'll start with a moderate approximately 3-mile 1-hour hike, enjoying the scenic vistas, vineyards and the lake at the Notre Vue Estate. We'll return to the tasting room for the cooking and lunch with wine. We suggest you wear hiking boots and causal layered clothes.

In case of rain, the event will not be cancelled. We are likely to still hold the hike and guests can choose whether to join the hike at 10 am or arrive at 11 am for the cooking and lunch.


April back to top

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

Saturday, April 13
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 Spring events are coming soon, so check back or
join our mailing list to receive announcements about new classes.

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Relish Culinary Adventures 14 Matheson Street Healdsburg, CA  95448 707.431.9999  fax 707.431.8446
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