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

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.

December back to top

Mushroom expert David CampbellWild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber
featuring wines from Gustafson Family Vineyards

Sunday, December 15 (other dates: Dec 29, Jan 26, Feb 29)
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. At this event, we'll feature wines from Gustafson Family Vineyards and special guest will introduce each wine.

  • 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 Gustafson wines, including an introduction to each wine by a representative from Gustafson
  • 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 Sold Out. Thank you.

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

Pasta makingHandmade Pasta Workshop (Hands-on)
with Italian chef Deborah Dal Fovo

Sunday, January 12

1 - 4 pm

Relish Culinary Center, Healdsburg
$136

Relish welcomes back Italian chef Deborah Dal Fovo to lead this interactive hands-on pasta class. Deborah will share authentic pasta-making techniques and tips learned while living in Italy, including recommended flour, eggs vs. yolks, and traditional shaping methods. Guests will all be hands-on making each of the types of pasta from scratch, including the spinach fettucine, then work together to make and shape each pasta and fill ravioli. We'll keep the focus of the class on the pasta-making and participants will also help finish the three accompanying sauces. We'll enjoy our pasta feast with a premade salad and a splash of wine at the end of the event.

  • Rolling garganelliHandmade Egg Pasta
    • How to make fresh pasta dough
    • Rolling and cutting by hand and machine
    • Pasta shapes & filled pasta
    • Cooking, drying & storing fresh pasta
  • Paglia e Fieno con Panna, Piselli e Prosciutto:
    "Straw & Hay" Spinach & Egg Fettucine with Peas and Prosciutto Cream Sauce
  • Ravioli di Magro al Burro & Salvia:
    Ricotta & Spinach Ravioli with Sage Butter Sauce
  • Garganelli al Ragu Finto:
    Hand-rolled Pasta Tubes with "False Ragu"

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.


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....


TasteMaker WeekendCooking 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)

Cooking with winemakers!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 andwinemakers 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.


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

Sunday, January 26 (other dates: Feb 29)
9:30 am - 2:00 pm

Relish Culinary Center, Healdsburg
Mushroom expert David Campbell$154 ($10 per person donated to the Healdsburg High School culinary program)

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, 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.choice edible mushrooms

  • 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

This 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.


February back to top

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

Saturday, February 1
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 spaces | You can work alone or register up to 2 additional people at $45 each to butcher together and share the meat as you like

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

Pork butcheringWe'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.


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

Sunday, February 2

1 - 4 PM

Relish Culinary Center, Healdsburg
$94

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 making ramen and virtually any soup, 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 wine and salad 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 and Poached Farm Egg
  • Beef Stock
    • French Onion Soup
  • Crusty Costeaux Pull-Apart Bread
  • Seasonal Salad
  • Light Dessert

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.


Chocolate mousseRomantic Italian Dinner
with Italian chef Deborah Dal Fovo

Sunday, February 9

1 - 4 pm

Relish Culinary Center, Healdsburg
$149

Amore is the secret ingredient in this menu! What could be more romantic than cooking a meal with love for your special someone. In this class, Italian chef Deborah Dal Fovo will lead you as you create this sumptuous Italian menu in preparation for a romantic Valentine's Day (or any day!) dinner. As usual, Chef Deborah will graciously share traditional recipes and authentic techniques gleaned from her years cooking in Italy. She will also show you how to plan and prep for less time in the kitchen....which means more time for romance. We'll sit to enjoy our delicious Italian meal at the end of the class with specially selected wines.

  • Tartine con Paté di Mortadella - Heart-shaped Mortadella Paté Bites
  • Capellini D'Angelo del Paradiso: Angel Hair Pasta with Chanterelle Mushrooms
  • Saltimbocca al Bacio: Marsala-kissed Veal Saltimbocca
  • Insalata di Rucola con al Nettare Balsamico: Arugula Salad with Balsamic Nectar
  • Mousse di Ciocciolato Guanduja: Decadent Chocolate Hazelnut Mousse

This Relish class includes three 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

Saturday, February 29
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-recognizable 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. 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. choice edible mushrooms

  • 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

This 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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