Schedule of Classes & Events

   Winter 2015

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. earn 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.

February     back to top


Snout-To-Tail Pork Butchering Workshop
with chef Dino Bugica

Saturday, February 28  Sold Out. If we get more interest we might add another date in March or April. Pls call.

10:00 am - 3:30 pm

Relish Culinary Center, Healdsburg
$525 ($565 for 2 people sharing one pig) Class size is very limited.

We're excited to offer another amazing hands-on butchering workshop where each participant will break down a sustainably- and locally-raised 90-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. Chef Dino will butcher a demonstration pig and participant will follow his direction with his/her own animal. Dino will share his Italian-inspired butchering process, separating the primals and identifying and trimming specific cuts of pork, including porchetta.

We’ll take a break mid-day for a pork-inspired lunch, delicious cured pork goodies from Diavola, a hearty salad, crusty Costeaux bread, Italian cheeses, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will demonstrate how to cure pancetta at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp carving knife and a large cooler to transport the meat. We will have extra knives and cleavers for use during the class and we will provide ice for the cooler to keep the meat chilled for your drive home. One or two people can work on a single pig—how you divide or share the meat is up to you.

This Relish class includes one glass of premium wine per person with lunch served to all participants over 21 years of age.


March     back to top

Filling sausage casingAwesome Sausage Workshop & Supper (hands-on)
with Relish chef Anne Cornell

Sunday, March 1

1:00 pm

Relish Culinary Center, Healdsburg
$99

Homemade sausage is delicious, versatile, and fun and easy to make. At this class, Relish's own chef Anne Cornell will lead guests as they make two different kinds of sausages, one classic pork and one Middle Eastern-spiced lamb. All participants will be hands-on as they grind meat (just-butchered pork from the class the day before) to combine with the spices, learning the correct ratio of meat-to-spice, the best cuts of meat to use, how to fill sausage casings, and more.  After the hands-on sausage making, chef Anne will lead guests as they build a delicious meal with the just-made sausage, including some fun accompaniments. We’ll enjoy our sausage supper paired with local wines and participants will take home a half-pound of each type of sausage.

  • Relish Nibbles du Jour
  • Classic Sweet Italian Sausage with Fennel
    • Grilled and served on Costeaux Rolls with Sautéed Onions and Peppers
  • Spicy Harissa Lamb Sausage
    • Grilled on Skewers and served with Raita Yogurt Dip
  • Seasonal Green Salad
  • Housemade Ice Cream

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.


Time together with your teenParent+Teen: Creative Everyday Meals (hands-on)
with Relish chef Anne Cornell

Wednesday, March 4

6:00 pm

Relish Culinary Center, Healdsburg
$75 per person ($150 per duo)

Here’s a Parent and Teen Cooking class that will be a great bonding experience for you and your teen. This menu may look simple but it is powerful because it’s customizable to your tastes and your pantry and can serve your family for multiple nights. At this class, each parent+teen duo will work together to customize its meal, using favorite flavors and seasonings while learning practical skills for everyday cooking. You will not only take home a recipe packet and some excess items—chicken, salad dressing, etc.—to jumpstart future meals, you and your teen will also gain the confidence to experiment with flavors in your own kitchen. At the end of the class the two of you will sit together to enjoy the meal that you created. 

  • White Bean Bruschetta
  • Green Salad du Jour
  • Whole Roasted Chicken alla Famiglia         
  • Roasted Seasonal Vegetables
  • Cheesecake Turnovers with Chocolate Ganache
  • Iced Tea & Make-Your-Own Soda Stream Drinks

This event is a fundraiser for the Healdsburg High School Junior class and is offered in partnership with the award-winning Healdsburg High Internship Program.


Finding wild chantrelle mushrooms

Wild Mushroom Foray, Cooking Class & Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, March 8  Sold out. Call to be added to wait list.

9:30 am - 2:00 pm

Foraging site 30 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$120

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 mushroom lunch served with wonderful local wines and DeVoto Apple Cider.

  • Porcini Flatbread
  • Winter Greens Salad with Vinaigrette and Mushrooms du Jour
  • Braised Chicken with Apples, Cider and Chantrelles
  • Wild Rice with Kale, Pine Nuts, Dried Cranberries & Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries & Maple Whipped Cream

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.

This is the last mushroom event of the season.


Delicious Gerard's PaellaPop-Up Paella Party
with Gerard Nebesky
of Gerard's Paella

Thursday, Friday & Saturday, March 12, 13 & 14

6:00 pm

Relish Culinary Center, Healdsburg
$39 plus tax (beverages & gratuity not included)

Relish is thrilled to partner with the amazing Gerard's Paella as we transform the Relish Culinary Center into a pop-up restaurant for Sonoma County Restaurant Week. Each day chef Gerard Nebesky creates a variety of Spanish tapas appetizers and three different styles of savory paella. Upon arrival guests sip a complementary glass of Sangria, nibble on mouth-watering tapas and watch the simmering paellas. Guests are then seated at shared tables for a feast of paella and salad, ending with a refreshing sweet finish.

  • Tapas
    • Sauteed Shrimp
    • Cebolitas with Romesco
  • Trio of Paella
    • Mixta (seafood & chicken)
    • Chicken & Chorizo
    • Vegetarian
  • Seasonal Green Salad
  • Fresh Fruit Sorbet Dessert

Wine, beer and non-alcoholic drinks are available for purchase. We pride ourselves on the great value of our outstanding wine selections. If you choose to bring your own wine, corkage is $12/bottle.


You love their food. Now meet the chefs that make Healdsburg and Sonoma County a culinary mecca. We take them out of their kitchens and into Relish for a four-course "dinner and a show." Get recipes, learn secrets and ask questions about favorite dishes while you savor an amazing meal with wine in an intimate setting.

Jordan Winery logoHealdsburg Chef's Table
with chef Todd Knoll of Jordan Winery

Monday, March 16

6:00 pm

Relish Culinary Center, Healdsburg
$99

Chef Todd Knoll is known for his exquisite menus created for private events at Jordan Winery where he is the executive chef, so we are thrilled that Chef Todd makes time to share his culinary talents at Relish. This Preview of Sonoma Spring dinner is sure to be exceptional--a combination of the finest of ingredients (many grown in the Jordan estate garden), impeccable cooking skills and a wonder of creativity.

  • Chef Todd at RelishSalad of White and Green Asparagus with Morels, Toasted Hazelnuts, Jamon Serano and Blood Orange Vinaigrette
  • Tea-Smoked Sonoma Lamb
  • Baby Heirloom Beets, Fava and Pea Tendrils
  • Africa Freelah & Wild Fennel Consommé
  • Sorbet with Canelés de Bordeaux and Tuile of Winter's Last Citrus

This event is a dinner modeled after a "Chef's Table", a table in a commercial kitchen with exclusive access to the chef as s/he's cooking. Chefs will demonstrate some or all of the meal as they interact with the guests, sharing secrets, telling stories, answering questions. Seating is at shared tables to encourage a convivial atmosphere.

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


Exquisite Spring Lamb Dinner (hands-on)
with chef Anne Cornell

Friday, March 20

6:00 - 9:00 pm

Relish Culinary Center, Healdsburg
$104

Led by chef Anne Cornell on the eve of the spring equinox, this hands-on class honors the fresh flavors of the season of rebirth and regrowth. From California lamb to colorful baby beets and carrots, fresh peas and spring onions, this exquisite menu includes colorful spring ingredients bursting with flavor. Chef Anne leads participants as they execute gourmet techniques for wood-fired roasting, velvety soup, upside-down cake and other delicious dishes. We'll enjoy our spring feast with specially selected wines.

  • Crostini with Bellwether Farms Sheeps Milk Ricotta and Citrus-Marinated Shaved Beets
  • Fresh Pea and Mint Soup with Meyer Lemon and Estero Gold Frico
  • Wood-fired Top Round of Lamb with Spring Onion-Pistachio Pesto
  • Morel & Brown Butter-Roasted Baby Carrots
  • Smashed Potato & Herb Salad with Black Pepper Crème Fraiche
  • Ginger-Pear Upside-Down Cake with Poire Williams Chantilly 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.


California Artisan Cheese Festival
March 20 - 22, 2015
Petaluma Sheraton

Relish is organizing the chef demos on Sunday, March 22 as part of the Marketplace.
Please join us at this wonderful, delicious event that celebrates all things CHEESE!
More info


You love their food. Now meet the chefs that make Healdsburg and Sonoma County a culinary mecca. We take them out of their kitchens and into Relish for a four-course "dinner and a show." Get recipes, learn secrets and ask questions about favorite dishes while you savor an amazing meal with wine in an intimate setting.

Healdsburg Chef's Table
with chef Justin Wangler of Partake & Jackson Family Wines

Partake logoMonday, March 23

6:00 pm

Relish Culinary Center, Healdsburg
$99

Chef Justin Wangler is the leader of an amazing team of chefs at Kendall-Jackson Wine Estates and we're thrilled to get him out of the wine center for an evening of exquisite food and wine at Relish. This evening is sure to include creative and delicious dishes paired with specially selected, sometimes surprising, wines.

  • Menu coming soon

This event is a dinner modeled after a "Chef's Table", a table in a commercial kitchen with exclusive access to the chef as s/he's cooking. Chefs will demonstrate some or all of the meal as they interact with the guests, sharing secrets, telling stories, answering questions. Seating is at shared tables to encourage a convivial atmosphere.

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


Making pasta! Pasta + Ricotta = Ravioli (hands-on)
with chef Anne Cornell

Sunday, March 29

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$96

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 leads guests through the process of making from-scratch Pasta and Ricotta Cheese. Guests will combine farm fresh eggs and flour to create simply perfect pasta dough, then 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 delectable handmade pastas would not be complete without sauces so we'll make a quick roasted tomato sauce and a delicate herbed brown butter with spring veggies and herbs. Our pasta dinner will be served with a seasonal green salad and we'll end our meal with a surprise sweet finish.

  • Handmade ravioliWelcome Snack
  • Homemade Fresh Ricotta Cheese
  • Handmade Pasta Dough
  • Fettuccine
  • Ricotta Ravioli 
  • Duo of Sauces:
    • Spring Vegetable & Herb Brown Butter with Ravioli
    • Quick Roasted Tomato 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.


You love their food. Now meet the chefs that make Healdsburg and Sonoma County a culinary mecca. We take them out of their kitchens and into Relish for a four-course "dinner and a show." Get recipes, learn secrets and ask questions about favorite dishes while you savor an amazing meal with wine in an intimate setting.

Hopmonk logoHealdsburg Chef's Table
with chef Billy Reid of Hopmonk Tavern

Monday, March 30

6:00 pm

Relish Culinary Center, Healdsburg
$99

Chef Billy Reid is quite a character and a chef who creates foods with big flavors. A transplate from Las Vegas (Sebastopol and Vegas have a lot in common, I hear), Chef Billy made an impact in Sonoma County as the chef who opened and expanded Hopmonk Tavern into a thriving beer and food enterprise with three successful locations (Sebastopol, Novato and Sonoma.) We're excited to bring Chef Billy to Healdsburg to share his unique cooking and food style. As an added bonus, each course of his menu will be paired with a specially-selected beer or cider!

  • Ale-Poached Pears with Arugula, Goat Cheese and Walnuts
    • Boont Amber Ale
  • Smoked Salmon with Beurre Rouge
  • Parsley Potatoes
  • Apple Cider-Glazed Carrots
    • Devoto Apple Cider Noir
  • Classic Bread Pudding with Whiskey Sauce
    • Franziskaner Hefe-Weisse Dunkel

This event is a dinner modeled after a "Chef's Table", a table in a commercial kitchen with exclusive access to the chef as s/he's cooking. Chefs will demonstrate some or all of the meal as they interact with the guests, sharing secrets, telling stories, answering questions. Seating is at shared tables to encourage a convivial atmosphere.

This Relish class includes three glasses of beer per person served to all participants over 21 years of age. Additional beer is available for purchase.


April     back to top

The Art of Gastronomy: Beautiful & Delicious Hors d'Oeuvres (hands-on)
Beautiful & delicious hors d'oeuvreswith chef Anne Cornell

Saturday, April 4

6 - 9 pm

Relish Culinary Center, Healdsburg
$120

We are so excited to be offering this wonderful hands-on cooking experience in conjunction with the Healdsburg Center for the Arts exhibit titled The Art of Gastronomy, showing March 18 thru April 19.

Relish's own chef Anne Cornell leads this class designed around the artfulness of the plate and how it can influence our perception of flavor. Participants will work in small groups to create a wide variety of Hors d'Oeuvres that concentrate big delicious flavors in small beautiful bites. Guests are sure to learn useful and engaging cooking techniques as they work together on several creative recipes. Chef Anne will include an extra focus on gorgeous plating and presentation ideas since we all "eat with our eyes" before we put anything in our mouths. As with all Relish events, participants will savor the resulting dishes, a delightfully varied and hearty Hors d'Oeuvres dinner with specially-selected local wines, plus take home recipe portfolios for all dishes.

  • Menu coming soon

A portion of the profit from this class will benefit Healdsburg Center for the Arts. Relish is a Sponsor of of the Art of Gastronomy exhibition at Healdsburg Center for the Art.

This class includes 3 glasses of wine (9 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


Spring Wine Country Supper (hands-on)
with chef Anne Cornell

Friday, April 10

6 - 9 pm

Relish Culinary Center, Healdsburg
$98

Chef Anne Cornell leads this spring supper class that features the bright flavors of spring. Chef Anne has combined some classic dishes, like Italian Bagna Cauda (a warm garicky dip) and roasted pork loin, with modern takes on brines (hibiscus-infused), pesto (with arugula), polenta cake (spiked with rosemary), and more. There are a lot of interesting techniques for participants to learn and then apply to home cooking menus. Guests will enjoy the complete supper with wine.

  • Baby Vegetables with Italian Bagna Cauda Dip
  • Bright Spring Greens with Grilled Cucumbers, Fried Goat Cheese and Lemon Honey Dressing
  • Hibiscus-Brined Roasted Pork Loin
  • Green Garlic-Buttered Peas and Radishes
  • Farro with Arugula Pesto and Truffle Pecorino
  • Rosemary Polenta Cake with Warm Rhubarb Compote

This class includes 2 glasses of wine (8 oz total) for all participants over 21 years of age. Additional wine will be available for purchase.


 

Stay Tuned for more spring classes and much more!

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