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. |
January back to top
Home Cooking with Induction Power (Hands-on)
Tuesday,
January 21 Sold Out. Thank you.
6:00 - 8:00 pm
Relish Culinary Center, Healdsburg
$25
Relish is excited to partner with the City of Healdsburg and the talented Chef Mateo Granados for this unique class focused on cooking with induction heat. Induction cooking has the power to revolutionize your cooking with a focus on electric power that aligns with the City's climate goals AND it can save you time and money. Induction technology uses magnetic currents to directly heat your pots and pans, instead of the entire cooktop area. And the technology is energy efficient and does not negatively affect indoor air quality like natural gas.
photo credit Yuppiechef
At this class, we’ll cook side-by-side with induction and gas burners as we create a lovely home-style meal. Chef Mateo will lead the cooking with dishes and flavors that reflect his culinary perspective and allow us to compare fundamental tasks like boiling, searing, rendering and even warming tortillas! We’ll all sit together to enjoy tastes of the dishes for a light dinner after the cooking is complete, allowing us more time for Q&A about the induction technology.
Final Menu
This Relish class does not include any wine but you are welcome to bring a bottle to share over dinner with those over 21 (corkage waived).
Cooking with Healdsburg Winemakers (Hands-on)
Friday, January 24 Sold Out. Thank you.
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 andwinemakers will all dine together on the just-created feast once the cooking is completed, enjoying tastes of all the wines.
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.
Wild Mushroom Foray & Demonstration Lunch
with mushroom experts David Campbell & Julie Schreiber
featuring wines from Passacalcqua Winery
Sunday, January 26 Sold Out. Thank you. (final date: Feb 29)
9:30 am - 2:00 pm
Relish Culinary Center, Healdsburg
$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.
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
Snout-To-Tail Pork Butchering Workshop (Hands-on)
with chef Dino Bugica
Saturday, February 1 Sold Out. Thank you.
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
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.
Homemade 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.
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.
Romantic Italian Dinner (Hands-on)
with Italian chef Deborah Dal Fovo
Sunday, February 9 Sold Out. Thank you.
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.
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.
Wild 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.
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.
March back to top
Cooking with Women Winemakers (Hands-on)
Sunday, March 22 Save the Date!
1 - 4 pm
Relish Culinary Center, Healdsburg
Details coming soon!
Hands-on Cheesemaking: Mozzarella, Chevre & Burrata (Hands-on)
with Nicole Easterday
Class designed by and offered through the Artisan Cheese Festival and hosted at the Relish Culinary Center
Saturday,
March 28
1:30 - 4:30 PM
Relish Culinary Center, Healdsburg
$125
Link to Cheese Festival website for more info and registration
Learn to make three distinct and delicious types of cheese: mozzarella, chèvre (fresh goat cheese) & burrata in this hands-on cheesemaking class in Healdsburg. This fast-paced three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences, as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey. Enjoy a glass of wine while sampling the fruits of your labor.
More Spring events are coming soon, so check back or
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