Schedule of Classes & Events

   Summer 2014

Note: Please call 877.759.1004 to 1. get on a wait list if a class is full,
2. to redeem a gift certificate, 3. Get a 10% discount by registering for 3
or more classes or 4. if you have any trouble at all!

If you are interested in events scheduled beyond the dates here, check out the monthly calendar. You are welcome to register for classes as soon as they are posted on the calendar or you can wait until further details are listed on this Schedule of Events.

July     back to top

Market to Pizza classes

Enjoy a chef-lead visit to the Healdsburg Farmers Market
and a hands-on wood-fired pizza workshop
using ingredients just gleaned from the market.

Farmer's Market-to-Pizza Workshop (hands-on)
with chef Anne Cornell & Relish owner Donna del Rey

Saturdays, July 26, September 13, October 11 & November 8

9:30 am - 1:00 pm

Relish Culinary Center, Healdsburg
$106

Register for any of the dates here:

Everyone loves pizza! And here in the wine country, delicious gourmet wood-fired pizza is especially beloved. Live like a local for the day as you meet the purveyors at the Healdsburg Farmers' Market, taste and learn about their exquisite products, and explore new flavors as you stroll with Relish's own chef Anne Cornell, our intrepid chef-instructor. Chef Anne will lead a brief demonstration at the Farmers' Market, followed by a stroll through the Market selecting ingredients for our pizza toppings. Participants will have extra time to purchase farm-fresh goodies to take home. Seasonal toppings on pizza ready for the oven

After our time at the Market, participants will walk across the street to the beautiful Relish Culinary Center for a hands-on pizza making workshop, stretching and throwing pizza dough and topping pies with the just-gathered ingredients, such as local sausage, seasonal veggies and artisan cheeses. We'll also make a seasonal salad and a festive dessert before we sit, relax and savor our pizza feast served with specially selected local wines.

  • Gourmet Wood-Fired Pizzas
    • Stretching Dough
    • Market-inspired toppings could include locally-made sausage, spring veggies, artisan cheeses, fresh herbs and more
  • Seasonal Salad du Jour featuring market-fresh ingredients
  • Market Fruit-Ginger Crisp with Housemade Ice Cream

This Relish class includes 2 glasses of wine (8 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Kids cooking at Relish

Relish Kids in the Kitchen: Summer Cooking Camp (hands-on)
with food educator Lindsey Roberts

Monday - Thursday, July 28 - 31

9:30 am - 1:30 pm daily

Relish Culinary Center, Healdsburg
$299 (for kids ages 8 - 12 years)

Relish is thrilled to be offering its 11th annual Summer Cooking Camp where kids do it all: measure, mix, chop, stir, mince, blend, whip, purée, bake, toss, grill, sauté, wrap, steam, boil, roast and more! Participants will prepare a complete lunch each day from scratch, making fun and delicious recipes with fresh seasonal ingredients. We keep them busy, busy, busy each day, cooking and learning about important basics like reading recipes, measuring ingredients, cooking safely & cleanly, creating a shopping list, and dining etiquette, such as setting a table and serving food. Participants are likely to try some new ingredients and flavors, expanding their tastes and culinary interests. Our goal is for kids to take away a solid foundation that will support and encourage them to nourish themselves their whole lives...and have a fun and delicious week doing it! The last day the kids make lunch for their families and are so proud of what they accomplished.

  • Monday: Mediterranean
  • Tuesday: Mexican
  • Wednesday: Asian
  • Thursday: Family Lunch!
Camp price includes all ingredients, take-home recipe packet, lunch each day, and one parent lunch on Thursday. $5 for each additional Thursday lunch guest..

August     back to top

Chef Louis at RelishSummer Suppers (hands-on)
with chef Louis Maldonado

Friday, August 1

6:00 pm

Relish Culinary Center, Healdsburg
$104 (or $195 for both Summer Suppers classes with chef Louis)

The charming and handsome chef Louis Maldonado returns to Relish for two classes that each reflect the changing bounty of the summer season. Many people were introduced to chef Louis during his time on the recent season of Top Chef New Orleans where he won 8 "Last Chance Kitchen" challenges in a row to earn a spot in the finale. Chef Louis is a gracious and soft-spoken chef with years of experience to share with participants.

The first class features an early summer supper menu with recipes that move easily from every day cooking to summer entertaining. Louis' friendly and approachable style in the kitchen forms the foundation for a fun and delicious experience. Louis will return in the late summer with another class that features local ingredients from that time of year.

  • Slow Roasted + Glazed Chicken Wings
  • Jimmy Nardello Peppers with Chinese Eggplant & Corn Pudding
  • Heirloom Tomatoes in their Juices with Herbs & Sourdough Croutons
  • Standing Rib Roast
  • Charred Cucumbers with Assorted Basils & Avocado
  • Grilled Lettuce with Sheeps Milk Cheese
  • Stone Fruit Tart

This Relish class includes 8 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.


Wood-fired pizza topped with fresh mozzarellaMozzarella, Burrata & Pizza (hands-on)
with chef Anne Cornell

Sunday, August 3

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg

$98

Chef Anne Cornell leads this hands-on workshop where guests will stretch fresh Mozzarella, make Burrata and incorporate both into a fantastic wood-fired pizza dinner. Using artisan, locally-made mozzarella cheese curds, guests will transform the curds into a variety of fresh, warm, addictive mozzarella shapes...and the results are soooo delicious. (Lots of "yumming" at this class....Mmmmmm!) Chef Anne will share techniques for making different size and shapes of mozzarella, like bocconcini, and share classic techiques for making and filling the warm mozzarella with rich, creamy, cheesy filling to make Burrata. All guests will stretch Mozzarella, make Burrata filling and fill warm mozzarella to create Burrata. After all the cheesemaking, we'll create seasonal pizzas, throwing pizza dough and baking pizzas in Relish's Mugnaini wood-fired oven. We'll enjoy our homemade feast with local wines.

  • Mozzarella and Buratta
  • Mozzarella & Burrata "Bar" with a Variety of Toppings and Accompaniments
    • Heirloom Tomatoes
    • Prosciutto
    • Fresh Basil
    • Olive Oil & Balsamic Vinegar
    • Flavored Salts & Peppers
    • Dressed Arugula Salad
  • Wood-Fired Pizza Margherita - Classic Mozzarella & Tomatoes
  • Italian-inspired Sweet Finish

This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Young Adult Cooking Series: Nourish Yourself (hands-on)
Cooking with teenswith food educator Lindsey Roberts

Monday, August 4 (July 7 and 21)

6:00 - 9:00 PM

Relish Culinary Center, Healdsburg
$95 each class or all three for $255 (ages 13-18)

It's so important for people to know how to cook for themselves. This series of classes covers the fundamentals of cooking delicious, nourishing and economical meals, along with related skills to encourage independence, like meal planning and shopping, understanding nutrition labels, reading and adapting recipes, and more. Food educator Lindsay Roberts has studied food and cooking around the world and is dedicated to the message that cooking healthful, delicious food is easy and fun. She has created a wonderful collection of delicious menus that will leave participants with a great foundation of skills to build on. Participants will learn a wide variety of useful cooking techniques— roasting, grilling, sautéing, baking, chopping, whisking, folding, etc.—as they create a delicious themed dinner each night. The skills they learn in this series will serve them for years to come.

August 4: Mexican Favorites

  • Huevos Rancheros Breakfast Tacos
  • Mixed Green Salad with Lime-Cumin Vinaigrette
  • Slow-Cooked Salsa Chicken
  • Pinto Beans
  • Sauteed Peppers & Onions
  • Salsa & Guacamole
  • Spanish Rice
  • Mexican Chocolate Brownies

Techniques for this class include: frying and scrambling eggs; prepping salad, salsa and guacamole ingredients; making from-scratch vinaigrette; sauteing; using a Crock Pot; and baking.


Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Aug 7, 21 & 28, Sept 4, 11 & 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Authentic fresh Italian Mozzarella is one of the most difficult cheeses to make consistenty well, taking about three days to make start to finish. But we all love it, right? So here's a home version of the process that takes less than one hour and makes delicious, luscious, warm mozzarella, ready to eat or serve.

At this class a local home cheese maker and representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming one gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour.

We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the just-made-and-stretched mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.

  • Homemade Mozzarella with Heirloom Tomatoes & Olive Oil

The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.

The Beverage People will have Mozzarella Cheese Kits (thermometer, cultures, rennet and other needed materials, and gloves for stretching) for sale at the end of the class to make it easy for you to get started making fresh mozzarella at home.

This class is repeats several times until early October. More dates coming soon.


Celebrate the bounty of seasonal ingredients that represent Sonoma County....
At each of the monthly Maker Dinners, Relish features a different local wine maker,
cheese maker and farmer. Chef Anne Cornell incorporates their wonderful ingredients
into a bursting-with-flavor family-style menu cooked in our Mugnaini Wood-Fired oven.
A truly unique wine country dining experience!

Wood-Fired Maker Dinner: Preston Farm Lamb, Produce & Wine and Bellwether Farms Cheese
with chef Anne Cornell

Friday, August 8

6:00 pm

Relish Culinary Center, Healdsburg
$69 plus tax, includes dinner and two glasses of wine| Gratuity is at your discretion at the event

Join us as we transform the Relish Culinary Center into a "pop-up" restaurant for the evening, creating a truly unique dining experience in Healdsburg! Tonight we feature the many facets of Preston Farm, including lamb, produce and wine. In addition to ingredients from Preston, we're thrilled to include cow and sheep milk cheese by Bellwether Farms.

Relish's own Chef Anne Cornel creates a rustic, delicious, seasonal menu in our Mugnaini wood-fired oven, featuring ingredients provided by a specially selected local cheese maker and farmer. The menu is also designed to feature a variety of Preston's unique and exciting wines. Lou and Susan Preston, Preston wine maker Matt Norelli and Bellwether Farms' Liam and Diane Callahan will join guests at the table and talk about the wonderful things they do and the products they create.

  • Menu coming soon

Additional wines will be available for purchase by the glass and bottle. If you choose to bring your own wine, corkage is $12/bottle.

Other monthly Maker Dinner dates: Saturday, September 27 and Saturday, October 11


Relish's On The Farm events are culinary gatherings on local family farms. All On The Farm events include a private farm tour, cooking discussion, demonstration or hands-on workshop, and seasonal four-course meal featuring farm ingredients served with specially-selected local wines. Chefs, chosen because of an affinity with the particular farm, will provide recipes that highlight the farm's specialty, whether it is produce picked at the peak of the season or artisan cheese at the height of flavor. All On The Farm locations are working farms and, as such, are rustic and natural. These intimate gatherings are limited to no more than 30 guests.

In the orchard at Dry Creek Peach with chef John AshOn the Farm: Dry Creek Peach
with chef John Ash

Friday, August 15 or September 5

5:30 - 8:30 PM

Dry Creek Peach and Produce, Healdsburg
$144

Our annual dinner at Dry Creek Peach is definitely a yearly highlight - this is our eighth year in the orchard! Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience.  Chef John has created an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu.

We'll enjoy our gorgeous peach dinner with exciting Preston Vineyards wines.

  • Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
  • Table Nibbles:
    • Gigande Bean Salad
    • Wild Mushroom Pate
    • Summer Succotash Salad
    • Zucchini Pickles
  • Chilled Spicy Peach Soup with Peeky Toe Crab
  • Grilled Vietnamese Chicken with Peaches
  • Spare Ribs with Peach BBQ Sauce and Sesame Cabbage Salad
  • Peach Galettes with Lemon Coconut Sorbet

This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Souvlaki on the GrillFestive Greek Supper (hands-on)
with chef Sofia Petritis-Lim

Sunday, August 17

1 - 4 PM

Relish Culinary Center, Healdsburg
$98

Transport to a summer day on the Greek Isles at this delicious and festive class with Greek chef Sofia Petritis-Lim, owner of Taverna Sofia in Healdsburg. Chef Sofia has combined some of her favorite family dishes to create this wonderful menu of seasonal classics. She will share authentic cooking techniques and advice for bringing out the robust Mediterranean flavors that Greece is known for. Participants will work with phyllo dough (baklava), lots of herbs and olive oil, make pita bread from scratch and cook it on the grill, and learn how easy it is to add wonderful flavors to your everyday cooking. We'll enjoy our Greek feast at the end of the class with local wines.

  • Baba Ghanoush - Luscious Roasted Eggplant Dip
  • Grilled Handmade Pita Bread
  • Classic Greek Salad
  • Souvlaki - Herb-Marinated Chicken & Lamb Skewers
  • Greek Rice Pilaf
  • Sofia's Special Baklava
This Relish class includes 2 glasses of wine (8 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

Relish Sonoma County logo
2014 Dates: August 19-21 or October 7-9

Three-day regional culinary tour, featuring exclusive visits, tastes, tours and workshops
with the artisan producers who make Sonoma County a recognized culinary destination.
More info


Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Aug 21 & 28, Sept 4, 11 & 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Details here

 


 

Fresh peach jamYes We Can:  Summer Fruit Jam (hands-on)
with chef Elissa Rubin-Mahon

Sunday, August 24

1:00 - 4:00 PM

Relish Culinary Center, Healdsburg
$88

Canning is not just for grandma anymore. In fact, interest in preserving seems to have skipped a generation as young DIY-combine tried-and-true methods with modern flavor combinations. Chef Elissa Rubin-Mahon, owner of Artisan Preserves, leads this class on delicious summer jams using local farm-fresh fruit and natural methods (read: no pectin or other additives). Participants will make each of the jams from scratch—prepping the fruit, adding sugar, and cooking to specific temperature levels—as chef Elissa discusses how to select fruit, perfect level of ripeness for jam, correct sugar-to-fruit ratios, temperature requirements to set the fruit, stirring techniques, and more.

Then we shift to canning as Chef Elissa compares steam- and water-bath canning basics, including temperatures, times, pH and acidity, cleanliness and safety. After all of our work, participants will take home a jar of each jam, copies of all recipes and methods, and the knowledge and experience to confidently and safely make and can fruit jam at home.

  • Strawberry-Lemon Verbena Jam
  • Plum Jam

Wine will be available for purchase by the glass or bottle.


Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Aug 28, Sept 4, 11 & 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Details here

 


September     back to top

Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Sept 4, 11 & 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Authentic fresh Italian Mozzarella is one of the most difficult cheeses to make consistenty well, taking about three days to make start to finish. But we all love it, right? So here's a home version of the process that takes less than one hour and makes delicious, luscious, warm mozzarella, ready to eat or serve.

At this class a local home cheese maker and representative from The Beverage People, a home wine-, beer- and cheese-making business in Santa Rosa, will demonstrate the entire cheese-making process, transforming one gallon of Clover whole milk first into curds and then into a pound of mozzarella balls in less than one hour.

We’ll start with a brief introduction to the concepts of home cheese-making and end with tastes of the just-made-and-stretched mozzarella with heirloom tomatoes and olive oil. After the class, guests are welcome to come up and practice stretching the curds by hand.

  • Homemade Mozzarella with Heirloom Tomatoes & Olive Oil

The Beverage People bring fantastic homemade wine to share with our over-21 guests as they taste the just-made mozzarella.

The Beverage People will have Mozzarella Cheese Kits (thermometer, cultures, rennet and other needed materials, and gloves for stretching) for sale at the end of the class to make it easy for you to get started making fresh mozzarella at home.

This class is repeats several times until early October.


Relish's On The Farm events are culinary gatherings on local family farms. All On The Farm events include a private farm tour, cooking discussion, demonstration or hands-on workshop, and seasonal four-course meal featuring farm ingredients served with specially-selected local wines. Chefs, chosen because of an affinity with the particular farm, will provide recipes that highlight the farm's specialty, whether it is produce picked at the peak of the season or artisan cheese at the height of flavor. All On The Farm locations are working farms and, as such, are rustic and natural. These intimate gatherings are limited to no more than 30 guests.

In the orchard at Dry Creek Peach with chef John AshOn the Farm: Dry Creek Peach
with chef John Ash

Friday, September 5

5:30 - 8:30 PM

Dry Creek Peach and Produce, Healdsburg
$
144

 

Our annual dinner at Dry Creek Peach is definitely a yearly highlight - this is our eighth year in the orchard! Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience.  Chef John has created an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu.

We'll enjoy our sumptuous peach dinner with wonderful J.Rickards wines.

  • Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
  • Table Nibbles:
    • Gigande Bean Salad
    • Wild Mushroom Pate
    • Summer Succotash Salad
    • Zucchini Pickles
  • Chilled Spicy Peach Soup with Peeky Toe Crab
  • Grilled Vietnamese Chicken with Peaches
  • Spare Ribs with Peach BBQ Sauce and Sesame Cabbage Salad
  • Peach Galettes with Lemon Coconut Sorbet

This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Sept 11 & 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Details here

 


Enjoy a chef-lead visit to the garden at Jordan Winery and the Healdsburg Farmers Market,
followed by a hands-on cooking workshop using farm fresh just-gathered ingredients.

Chef's Market Class (hands-on)
with chef Todd Knoll & Relish owner Donna del Rey

Saturday, September 13

8:30 am - 1:00 pm

Meet at Jordan Winery at 8:30 am for a garden tour; caravan to the Healdsburg Farmers' Market for our market tour at 9:30 am, then walk to the Relish Culinary Center for cooking & lunch
$106

At this special Farmers' Market-related class, we welcome Todd Knoll, executive chef at Jordan Winery, for a special day that starts in the garden at Jordan, moves to the Healdsburg Farmers' Market, and ends with a cooking class and lunch with Jordan wines at the Relish Culinary Center!

Experience wine country life as you spend the day with Chef Todd, meet the purveyors at the Healdsburg Farmers' Market, taste and learn about exquisite local produce and artisan products, and explore new flavors. Chef Todd will also lead a brief cooking demonstration at the Farmers' Market, followed by a stroll through the Market selecting ingredients for our lunch. Participants will have extra time to purchase farm-fresh goodies to take home.

After our time at the Market, participants will walk across the street to the beautiful Relish Culinary Center for a hands-on cooking workshop led by Chef Todd. We'll savor the lunch we created together with exquisite Jordan wines.

  • Menu TBD

This Relish class includes 2 glasses of wine (8 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Making pasta!Handmade Pasta Workshop (hands-on)
with chef Anne Cornell

Sunday, September 14

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$98

Making pasta from scratch is the ultimate playing-with-your-food experience. Kneading, rolling, cutting, shaping—we're talking grown-up Playdoh here. At this class Chef Anne Cornell will lead guests through the process of making pasta from start to finish, including making fresh Ricotta Cheese (a wonderful same-day cheese to make at home) for ravioli filling. Guests will learn the process for adding farm fresh eggs to flour to create the perfect consistency, then knead the dough to learn when the it's ready. We'll work together to make the filling with our freshly-made Ricotta. Then we'll 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. Our handmade pastas would not be complete without sauces so we'll make a fresh summer tomato sauce and a delicate herbed brown butter sauce. Our pasta dinner will be served with a contrasting green salad and we'll end our meal with a surprise sweet finish.

  • Welcome Snack
  • Homemade Fresh Ricotta Cheese
  • Handmade Pasta Dough
  • Fettuccine
  • Ricotta Ravioli 
  • Duo of Sauces:
    • Herbed Brown Butter with Ravioli
    • Quick & Fresh Summer Tomato-Basil Sauce with Fettuccine
  • Seasonal Green Salad
  • Surprise Sweet Finish

This Relish class includes 2 glasses of wine (8 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Hands-on mozzarellaHomemade Mozzarella:  Quick & Easy
with The Beverage People's Bob Peak

Thursdays, Sept 18, Oct 2

7:30 - 8:45 PM

Relish Culinary Center, Healdsburg
$69

Details here

 


Wood-fired pizza topped with fresh mozzarellaMozzarella, Burrata & Pizza (hands-on)
with chef Anne Cornell

Friday, September 19

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg

$98

Chef Anne Cornell leads this hands-on workshop where guests will stretch fresh Mozzarella, make Burrata and incorporate both into a fantastic wood-fired pizza dinner. Using artisan, locally-made mozzarella cheese curds, guests will transform the curds into a variety of fresh, warm, addictive mozzarella shapes...and the results are soooo delicious. (Lots of "yumming" at this class....Mmmmmm!) Chef Anne will share techniques for making different size and shapes of mozzarella, like bocconcini, and share classic techiques for making and filling the warm mozzarella with rich, creamy, cheesy filling to make Burrata. All guests will stretch Mozzarella, make Burrata filling and fill warm mozzarella to create Burrata. After all the cheesemaking, we'll create seasonal pizzas, throwing pizza dough and baking pizzas in Relish's Mugnaini wood-fired oven. We'll enjoy our homemade feast with local wines.

  • Mozzarella and Buratta
  • Mozzarella & Burrata "Bar" with a Variety of Toppings and Accompaniments
    • Heirloom Tomatoes
    • Prosciutto
    • Fresh Basil
    • Olive Oil & Balsamic Vinegar
    • Flavored Salts & Peppers
    • Dressed Arugula Salad
  • Wood-Fired Pizza Margherita - Classic Mozzarella & Tomatoes
  • Italian-inspired Sweet Finish

This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Vinaigrettes and Other Dressings coverSalads, Salads, Salads! (hands-on)
with chef/author Michele Anna Jordan

Saturday, September 20

6:00 pm

Relish Culinary Center, Healdsburg

$95

Local recognized chef and author Michele Anna Jordan comes to Relish for this fantastic Salads class based on her most recent book Vinaigrettes and Other Dressings. This class is especially relevant during harvest-time when fresh produce is so abundant. And who's not looking for creative ways to eat more vegetables? That's not to say there won't be any meat at this class—Michele is creating a wonderful, varied menu that covers the spectrum of what a salad can be, from starter to main course. We'll enjoy our salad feast with specially-selected local wines.

  • Menu coming soon

This Relish class includes 8 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.


Cover of Culinary Birds cookbookCulinary Birds (hands-on)
with chef John Ash
  James Beard Award Winning cookbook!

Friday, September 26

6:00 pm

Relish Culinary Center, Healdsburg
$104

The wonderful chef John Ash returns to the Relish Culinary Center for a wonderful hands-on class featuring recipes from his recently published and James Beard Award Winning cookbook Culinary Birds: The Ultimate Poultry Cookbook. From eggs to quail to duck, appetizers to salad to dessert, chef John will lead you as you create a mouth-watering menu, representing a wide variety of techniques. Participants will learn about the similarities and differences between the various "birds" as they create recipes that are great for everyday and entertaining. And, as an added benefit, the unique flavors in these recipes are sure to liven up your everyday chicken dinners. We'll enjoy our poultry feast for dinner with local wines.

  • Korean Chicken Wings
  • Tuscan Chicken Liver Toasts
  • Duck Breast Salad with Oranges
  • Quail in Grape Leaves Cooked in Coals
  • Muscat Sabayon with Summer Fruit

This Relish class includes 8 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.


 

More Summer events are coming soon, so check back or
join our mailing list to receive announcements about new classes.