Schedule of Classes & Events

   Summer/Fall 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. 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.

September     back to top

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

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.


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

Friday, September 19

6:00 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 leads this fantastic hands-on class that features simple local ingredients harvested at their peak of flavor and accented by easy-to-duplicate homemade dressings. Chef Michele reveals the delicious versatility of vinaigrettes and other dressings as she expands their context from salads to every course of the menu. 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 fresh? The feast concludes with a dessert vinaigrette that is light and delicate yet full of true chocolate flavor. We'll include a discussion of pairing wines and other beverages successfully with simple yet flavorful sauces. 

  • Farm Egg Omelet with Warm Tomato-Bacon Vinaigrette
  • Radishes "Caesar"
  • Butter Lettuce with Avocado, Onion, Pomegranates & Creamy Green Peppercorn & Feta Dressing
  • Warm Harvest Bread Salad with Grilled Chicken, Merguez, Apple Cider Vinaigrette & Chermoula
  • Oven-Roasted Strawberries with Balsamic Gelata & Chocolate-Orange Vinaigrette

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.


October     back to top

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

Thursday, October 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 deSmonstrate 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.


Grapes!Harvest Supper: Celebrating the Grape (hands-on)
with chef Victoria Rezonja

Saturday, October 4

6 - 9 pm

Relish Culinary Center, Healdsburg
$98

We'll be in the midst of the wine harvest here in wine country so it only makes sense that we offer a class that features....GRAPES! Chef Victoria has created a wonderful menu that features grapes in many forms, from leaves to juice to wine, and a few interesting other grape products VerJus and Saba that add wonderful dimensions to any kitchen. Learn about new delicious ways to use grapes and grape products and savor the resulting delicious meal paired with local wines.

  • Grilled Grape Leaf Parcels stuffed with Lamb Sausage
  • Stracciata with Shiraz Grapes, Rosemary, Feta, Sea Salt & Arugula
  • Grilled Petite Fillet of Beef with VerJus Bernaise Sauce
  • Roasted Broccolini
  • Smoked Peppercorn & Bay Potatoes
  • Muscat Sabayon with Strawberries & Saba Drizzle

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.


 

Relish Sonoma County logo
2014 Dates: 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


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, 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.


November     back to top

Mussels in PernodGourmet Holiday Dinner Party (hands-on)
with chef Anne Cornell

Saturday, November 1

6:00 - 9:00 pm

Relish Culinary Center, Healdsburg
$104

Relish's chef Anne Cornell leads this delicious dinner party class, with techniques and ingredients sure to jazz up your holiday menus. Participants will learn techniques for perfect mussels, an easy tart dough, dressing up winter squash, and much more. And chef Anne will share tips and advice for easy entertaining--how to prep ahead so you can relax and enjoy your guests. The four-course dinner menu will be served with specially-selected wines.

  • Pink Lady Apples with Cowgirl Creamery Mt. Tam Cheese
  • Mussels Steamed in Pernod with Cousteaux Crusty Bread
  • Balsamic Glazed Petite Filet of Beef
  • Whipped Butternut Squash with Mascarpone and Thyme
  • Spinach with Toasted Garlic, Pine Nuts and Currants
  • Pear-Blackberry Crostada with Lavender Chantilly Cream

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


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

Saturday, November 8    Last Farmers' Market class of the season!

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.


Salting fresh cheeseTwo-Day Cheese Making Workshop (hands-on)
with cheese maker Louella Hill, The SF MilkMaid

Friday, November 14, 6 - 9 pm and

  Saturday, November 15, 10 am - 2 pm

Relish Culinary Center, Healdsburg
$299 (includes 7 hours of instruction, two meals with wine, take-home recipe packets, cheeses and cheese making supplies) We're happy to provide lodging recommendations when you call to register.

Cheese making is one of those DIY actvities that you have to experience in person. Books and Youtube videos contain great facts and recipes, but seeing how the curds form, and feeling your way through separating whey, just aren't adequate to get you strated with confidence. We've got just the class! Please join us for a two-day cheesemaking extravaganza with veteran cheesemaker Louella Hill, also known as The San Francisco Milk Maid. Starting Friday night and ending Saturday afternoon, you'll be up to your elbows in whey, lifting cloud-like curds from the vat, tying the mozzarella knots, and taste testing your way through the delicious world of lacticfermentation. Cheese plates

Here's what you'll be up to...

Cheeses you'll make:  
       Fresh Chèvre
       Quick Mozzarella
       Feta

Aged Goat Cheese
Burrata
Crème Fraiche

 

 

 

Friday activities:

  • Welcome and introductions
  • Taste Test: Vertical cheese tasting of cow, goat and sheep cheeses and cultured milk products
  • Overview of milk chemistry and cheesemaking basics
  • Start Chèvre
  • Start Feta
  • Start Crème Fraiche
  • Light supper with wine

Saturday activities:

  • Discussion: How milk transforms into cheese; Cheesemaking ingredients and sources
  • Taste Test: Goat cheese variations--fresh and aged
  • Drain Chèvre and discuss shaping options, use of ash and ripening cultures
  • Create quick Mozzarella and practice stretching
  • Taste Test: Buffalo and cow Mozzarellas and Burrata
  • Move Feta to brine and discuss brining basics
  • Taste Test: Rind treatments
  • Overview of affinage, how to care for your aging and cut cheese
  • Family-style lunch with wine

Take home supplies: Tried and true recipes for all the fabulous cheeses, cheesecloth, small cheese form, freshly stretched mozzarella, 4 ounces of cream fraiche, rennet, calcium chloride and immeasurable cheesemaking inspiration!


Edible Gifts from the Kitchen (hands-on)
with chef Anne Cornell

Sunday, November 16

1:00 - 4:00 pm

Relish Culinary Center, Healdsburg
$89

Relish's chef Anne Cornell leads this fun DIY class where we'll make delicious gifts just in time for the holidays. At Relish we're believers in giving edible gifts and experiences instead of more stuff. So we'll get creative, make some fun gourmet goodies and share ideas for beautiful and clever packaging. Participants will make and take home each item along with lots of new ideas for holiday gifts.

  • Homemade Vanilla Extract
  • Homemade Vanilla Sugar
  • Sea Salt Chocolate Toffee Brittle
  • Lavender Limoncello
  • Citrus Salt
  • Rosemary Pinenut Biscotti

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


A wonderful haul of wild mushroomsWild Mushroom Foray, Cooking Class & Lunch
with forager-chef Elissa Rubin-Mahon

Sunday, November 30

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.

  • Wild mushroom lunch menu coming soon

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 event will repeat monthly thru March. More dates coming soon.


 

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