Bounty of Sonoma:  Four-Day Culinary Tour

Lead by Relish Culinary School with registration handled by Epiculinary

As featured on the Food Network's Unwrapped episode entitled "Tourist Treats"

Sonoma County is often referred to as the “Provence of the US” because of its scenic vistas and coast, family farms, and outstanding wines. But this “Provence” is a little closer to home and its bounty is waiting for you to discover in a 4-day culinary tour featuring cooking workshops, wine tasting, private tours, and dining experiences.

Your base for the tour is in the stylish and charming town of Healdsburg located at the convergence of three distinguished wine appellations—Dry Creek Valley, Alexander Valley, and Russian River. Each of the three cooking workshops will be held at a different wine country kitchen and be lead by a different local chef, exposing you to a variety of local flavors and culinary personalities. And the culinary tours provide unique behind-the-scenes perspectives of artisan food production not usually available to the public. Each 4-day tour is unique as we visit different cheesemakers, wineries and farms based on availability and season.

Day One:  Welcome

Arrive on your own to Healdsburg, 67 miles north of San Francisco in Northern Sonoma County. Welcome wine and cheese reception that evening.

Day Two:  Introduction to Sonoma County

To kick off our tour, we will visit a family-run organic farm and learn about local and sustainable agriculture. We’ll pick some produce and take it with us to our first cooking workshop at a beautiful wine country home.

The first cooking workshop provides an introduction to Sonoma County through seasonal Sonoma County flavors—cheese, meat, fruits and vegetables, and wine. We will work together to create a flavorful four-course lunch paired with local wine.

Sample Menu:

● Grilled Sourdough Bruschetta with Heirloom Tomato Jam and Goat Cheese

● Summer Green Salad with Terra Sonoma VerJus and DaVero Olive Oil

● Cedar-Plank Grilled Halibut with a Chardonnay Infusion

● Toasted Couscous with Tierra Vegetables

● Ricotta and Goat Cheese Tart with Fresh Strawberries and Saba

You'll have the evening on your own to try some of Healdsburg’s world-class restaurants.

Day Three:  Wine and Olive Oil

Winery Tour and Cooking Workshop:  Begin the day by touring a vineyard and winery and learning about winemaking from grape to glass, including a private tasting. We will stay at the winery to cook in the winery kitchen and enjoy our lunch on location.

Sample Menu:

● Smoked Duck with Mango Relish on Crispy Won Tons

● Mixed Green Salad with Roasted Peaches, Goat Cheese and Balsamic Vinaigrette

● Brined and Grilled Pork Loin with Roasted Summer Vegetables

● Crepes with Chardonnay-Poached Figs

On our way back to town, we’ll stop at an olive ranch whose harvest is used to make artisan olive oil. The owners will lead a tour of the ranch, discuss hand-pressed olive oil production, and lead an olive oil tasting.

You're on your own in the afternoon to explore Healdsburg’s antiquing, shopping, spas, wine tasting, golf, tennis, and other relaxations.

In the evening, we will dine together at a local restaurant featuring seasonal small plates, two glasses of wine or cocktails included.

Day Four:  Cheese and Seafood

Western Sonoma County’s year-round cool climate is the perfect environment for dairy cows and cheesemaking and a number of world class artisan cheesemakers are located here, including Laura Chenel, Bodega Goat Cheese, Andante Dairy, Redwood Hill, and Bellwether Farms. We will visit an artisan cheesemaker and tour the cheesemaking facility to learn about and taste a variety of fresh cheeses.

Since we won't be able to leave empty-handed, we’ll purchase some cheese to add to our picnic lunch at the Wild Flour Bakery, a rustic and organic wood-oven bakery in Freestone. Then we will continue on to the scenic Bodega Bay Harbor to visit a fisherman, learn about California North Coast fishing, and purchase seafood for the cooking workshop this evening.

Upon our return to Healdsburg, you will have the remainder of the afternoon free.

We end the tour with an evening cooking workshop where we work with the seafood caught and purchased earlier in the day. Guests will enjoy an exquisite four course dinner served with local wine.

Sample Menu:

● Chilled Summer Vegetables with Green Goddess Dressing

● Heirloom Tomato Galette with Bellwether Farms Pepato and Balsamic Reduction

● Lemon and Herb Grilled Salmon with Cannellini Bean Ragout

● Dry Creek Peach Shortcake with Amaretto Cream

Available Dates in 2006:  May 16-19, July 18-21 and September 12-15

For prices and other details, please visit Epiculinary.com.