Note: Please call 707.431.9999 to
1. get on a 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!
of Classes & Events
|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.
March back to top
Equinosh Spring Solstice Pop-Up Dinner
with the team from the Nectary
6 - 8 PM
Relish Culinary Center, Healdsburg
$49 plus tax (15% service will also be added to your registration)
The Spring Equinosh Pop-Up Dinner celebrates food and nourishment in a way that honors the blossoming bounty of the spring season in Sonoma County while taking into consideration the deeper needs of the human body, mind and spirit...
The menu is designed to not only tantalize your taste buds with all local and organic ingredients, but truly serve food as medicine. We are living in a time when people are experiencing physical, mental and emotional ailments
that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health.
This deliciously curated menu will give you a delicious glimpse into our continuing "Food Is Medicine" series of classes, held monthly at Relish, that will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices
Guests will enjoy a welcome hors d'oeuvre before being seated for dinner:
Local wines and non-alcoholic elixirs will be available for purchase. Corkage is $12/bottle.
Sales tax and a 15% gratuity will be added at the time of registration.
Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica
Saturday, March 24
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.
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.
Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
with forager-chef Elissa Rubin-Mahon
Saturday, March 31 NEW DATE!
9:30 am - 2:00 pm
Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
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 Southern-inspired mushroom lunch served with wonderful local wines.
This Relish class includes three glasses (~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 event will repeat monthly thru March.
What to expect from this class:
- a real time exploration of the local habitat where mushrooms grow with a very knowledgeable forager and naturalist
- an opportunity to "get your mushroom eyes on" and learn how to spot wild mushrooms
- an overview of wild mushroom information, including identifying characteristics of commonly found local choice edible varieties
- how to use available books and resources to help you identify found mushrooms
- education about the various roles and uses for mushrooms by people and in nature
- a cooking demonstration focused on how to get the most flavor out of wild and cultivated mushrooms
- a delicious four-course wild mushroom lunch with local wine
- a beautiful walk in the woods!
What this class is not:
- taxonomic identification of every mushroom found (we focus on identifying edibles, using other mushrooms simply as examples of characteristics)
- a guarantee of finding edible mushrooms, though we do optimize our chances by hiking on familiar property where we have had good luck in the past. Foraging is like fishing: you don't know what you're going to find.
- a hands-on cooking class
April back to top
We are living in a time when people are experiencing physical, mental and emotional ailments that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health. The "Food is Medicine" classes will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices.
Food is Medicine: Anti-Inflammation (hands-on)
with Hillary Mendoza & Danielle Steffener of The Nectary
6 - 9 PM
Relish Culinary Center, Healdsburg
From the NIH: "Inflammation has long been a well-known symptom of many infectious diseases, but molecular and epidemiological research increasingly suggests that it is also intimately linked with a broad range of non-infectious diseases, perhaps even all of them."
The menu and discussion for this class will focus on eating to reduce inflammation, focusing on food preparation techniques and food combining practices. You'll also learn about medicinal herbs and spices that can easily be incorporated into everyday eating to naturally provide support to decrease inflammation. We will explore various fermentation processes and herbal allies as well as simple foods and preparation methods that encourage healthy digestion. After all this nourishing cooking, we'll sit to enjoy our feast with a spot of wine.
This Relish class includes one glass of premium wine per person served with dinner to all participants over 21 years of age. Nectary Kefir will also be served with dinner. Additional wine is available for purchase by the glass or bottle.
More Spring events are coming soon, so check back or
join our mailing list to receive announcements about new classes.