Schedule of Classes & Events

   Spring/Summer 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.

May     back to top

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

Friday, May 1

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.


Market to Pizza classes

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

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

Saturdays, May 9, June 13, July 11, August 8, September 12, October 10 & November 14

9:30 am - 1:00 pm

Relish Culinary Center, Healdsburg
$110

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
    • Preparation of Market-Inspired Toppings - could include locally-made sausage, a wide variety of seasonal veggies and fruits, artisan cheeses, fresh herbs and more
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Gourmet Wood-Fired Pizzas
  • Market Fruit 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.


Fava Bean CrostiniMother's Day Brunch (hands-on)
with chef Anne Cornell

Sunday, May 10

11 am - 2 pm

Relish Culinary Center, Healdsburg
$104

Your mom loves nothing more than spending time with YOU! So invite her to this fun cooking class, make a delicious brunch together, and sit and savor the resulting meal. Chef Anne Cornell is bringing in fresh spring ingredients that participants will use to create an amazing menu filled with a variety of engaging cooking techniques, including making hollandaise, crêpes, scones, candied bacon and more. You'll savor this festive brunch with mimosas and local wines.

  • Mimosas
  • Crostini with Fava Beans and Truffled Pecorino
  • Frisee Salad with Cara Cara Oranges and Toasted Almonds
  • Eggs Florentine with Fresh Crab and Meyer Lemon Hollandaise on an Herb Buttermilk Scone
  • Candied Bacon
  • Crispy Hash Brown Cakes
  • Crêpes with Fresh Berries and Lavender Honey Crème Fraiche

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.


Al fresco dining at Thomas George Baker RidgeGrilling in the Vineyard (hands-on)
at Thomas George Winery Baker Ridge Vineyard
with chef Anne Cornell

Friday, May 15

6 - 9 pm

Relish Culinary Center, Healdsburg
$114

Rove with Relish! Join us for this mouthwatering grilling class just in time to incorporate creative new ideas into your summer party planning. At this class every item, from appetizer to dessert, is grilled. Chef Anne's menu includes the spectrum of grill-able ingredients—meat, seafood, seasonal veggies and even a sweet grilled flatbread—to ensure that all participants have plenty of time at the grill. Guests will definitely learn practical techniques for perfect grilling at home as they prep and grill the entire menu under the guidance of Chef Anne. We’ll enjoy the entire grilled supper with fantastic Thomas George wines. Between the luscious menu, the outstanding Russian River wines, and the spectacular vineyard site overlooking the Russian River Valley, this is a culinary adventure not to be missed.

  • Shrimp with Charred Lemons and Fresno Chili Aioli
  • Romaine with Green Goddess Dressing and Grilled Haloumi Cheese Bruschetta
  • Sirloin Steak
  • Spring Onion and Pistachio Pesto
  • Seasonal Veggies
  • Strawberry Flatbread with Vanilla Bean Mascarpone and Balsamic Drizzle

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.


The Great Meat CookbookMeat + Fire (hands-on)
with author, chef & meat master Bruce Aidells

Sunday, May 24

4 - 7 pm

Relish Culinary Center, Healdsburg
$150 per person, includes 1 copy of The Great Meat Cookbook per couple ($40 value)

Bruce Aidells— founder of Aidells Sausage, award-winning cookbook author and all-around “King of Meat”—leads this exclusive event at the Relish Culinary Center where participants will create favorite recipes from his latest book The Great Meat Cookbook. This is an amazing opportunity to cook side-by-side with “Meat Master” Bruce, learning tips and secrets for perfectly grilled and wood-fired meats using a variety of grills and our Mugnaini wood-burning oven. Of course, we'll make sausage in addition to all the other meats and veggies on this mouthwatering menu. Bruce will address the concept of sustainable meat sources, using fine local meats as the basis for these wonderful dishes. The event ends with a hearty meal of all the prepared dishes paired with local beer and wine. Every duo of guests will take home a signed copy of The Great Meat Cookbook; additional cookbooks can be ordered when registering or purchased at the event. Don’t miss this chance to learn from a master!

  • Lamb Kebabs with Aleppo Pepper Spice Rub and Bacon-Pomegranate Relish
  • Sweet Italian Sausage
  • Grilled Boneless Pork Chops Stuffed with Fontina, Sun-Dried Tomatoes and Prosciutto
  • Spanish Adobo Grill-Roasted Tri-tip
  • Roasted Fingerling Potatoes
  • Roasted Asparagus with Lemon & Olive Oil
  • Seasonal Green Salad
  • Costeaux Country Bread
  • Light dessert/sweet finish TBD

This Relish class includes 2 12-ounce glasses of beer or 2 4-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.


Freshly made cheeseTwo-Day Cheese Making Workshop  (hands-on)
with SF Milk Maid Louella Hill

Friday, May 29, 6:00 - 9:00 pm and

   Saturday, May 30, 10:00 am - 2:30 pm

Relish Culinary Center, Healdsburg

$299 (includes 7+ hours of instruction, two meals with wine, take-home cheese, recipes and cheese making supplies)

Cheese making is one of those DIY activities that you have to experience in person. Books and online videos contain great facts and recipes, but you must see in person how the curds form, the color and opacity of the whey, how to transfer and strain, and all the other aspects to be able to make cheese at home with confidence.

Please join us for a two-day cheese making extravaganza with veteran cheese maker 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 mozzarella knots, and taste testing your way through the delicious world of lactic fermentation. Cheese plates

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

Cheeses you'll make:  
       Fresh Chèvre
       Feta
       Mozzarella

Aged Goat Cheese
Crème Fraiche
Burrata
Farmers Cheese

.

.

.


Friday activities:

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

Louella and participants making cheeseSaturday activities:

  • Discussion: How milk transforms into cheese; Cheesemaking ingredients and sources
  • Taste Test: Three tweaks on a Chèvre recipe
  • Drain Chèvre and discuss shaping options, use of ash and ripening cultures
  • Discussion: Cheese making ingredients and sources
  • Salt Feta, demo brine making & marinating
  • Make and drain farmers' cheese
  • Create Mozzarella and practice stretching with pre-made curd
  • Taste Test: Buffalo vs. cow Mozzarella vs. Burrata
  • Overview of affinage, how to care for your aging and cut cheese
  • Discussion: Why are cheeses different from one another?
  • Family-style lunch with wine

Take home supplies: Tried and true recipes for all the fabulous cheeses, 1-pound of freshly stretched mozzarella, 4-ounces of crème fraiche, 4-ounces farmers cheese, plus a great home cheese making starter kit that includes cheesecloth, small cheese form, rennet, calcium chloride, citric acid, and immeasurable cheesemaking inspiration!

Please bring a small cooler (we'll provide ice) to transport take-home cheeses. We're happy to provide lodging recommendations when you call to register.


June     back to top

Market to Pizza classes

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

Farmers' Market-to-Pizza Workshop (hands-on)
with chef Anne Cornell

Saturdays, June 13, July 11, August 8, September 12, October 10 & November 14

9:30 am - 1:00 pm

Relish Culinary Center, Healdsburg
$110

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
    • Preparation of Market-Inspired Toppings - could include locally-made sausage, a wide variety of seasonal veggies and fruits, artisan cheeses, fresh herbs and more
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Gourmet Wood-Fired Pizzas
  • Market Fruit 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.


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

Sunday, June 14

1:00 - 4:00 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 ultra-flavorful sausages, one classic pork and one Middle Eastern-spiced lamb. All participants will be hands-on as they grind meat to combine with the spices, learning the best cuts of meat to use, the correct ratio of meat-to-spice, how to fill sausage casings, how to use bulk sausage, how to perfectly cook the resulting links, 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 complementary accompaniments. We’ll enjoy our hearty 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 Soft Rolls
    • Sautéed Onions and Peppers
  • Spicy Harissa Lamb Sausage
    • Grilled on Skewers
    • 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.


Mouthwatering SlidersFarmers' Market Sliders (hands-on)
with chef Anne Cornell

Saturdays, June 20, July 18, August 22, September 19 & October 17

10:00 am - 1:00 pm

Relish Culinary Center, Healdsburg
$99

Here in Sonoma County, we love our farmers' markets. And the Healdsburg market, in existence since 1978, is one of the best. What it lacks in size it makes up for in high-quality, local vendors, 90% of which farm within 10 miles of Healdsburg.

Savor the charming and ultra-local Healdsburg Farmers' Market as you meet the purveyors, taste and learn about their exquisite products, and explore new flavors. Relish's own chef Anne Cornell, our intrepid chef-instructor, leads this exclusive time at the market where guests select farm-fresh ingredients for our slider toppings, building on patties made with grass-fed local beef from Owen Family Farm and Hawaiian Rolls from Costeaux Bakery. Participants will have extra time to purchase farm-fresh goodies to take home.

After our time at the Market, we'll walk across the street to the beautiful Relish Culinary Center for a hands-on cooking experience, shaping slider patties and grilling, roasting and pickling slider toppings, plus making salad and dessert with our armfuls of ingredients. Each guest is encouraged to create multiple sliders to experiment with different combinations of toppings.

Ingredients will differ at each class because we'll choose what's freshest at the market that day. Sample toppings include Valley Ford Highway One and Spring Hill Sage Cheddar cheeses, quick-pickled Zucchini, caramelized Torpedo Onions, roasted organic Shitake Mushrooms, Sonoma Meat Co.'s Bacon, colorful Tomato slices, handmade Garlic Aioli (mayo) and Baby Gem Lettuce. We'll also make a seasonal salad and a grilled fruit dessert before we sit, relax and devour our flavorful sliders with specially selected local wines.

  • Grass-Fed Beef Sliders*
  • Wide Variety of Market-Inspired Toppings
    • Artisan Cheeses
    • Veggies for Roasting, Pickling and Garnishing
    • Fresh Herbs
    • Handmade Aioli (our gourmet version of Mayo)
    • Costeaux Hawaiian Rolls
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Grilled Fruit Dessert

    *We can easily accomodate vegetarians by substituting meat patties for whole grilled Shitake Mushrooms.

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, June 25, July 2, 16 & 30, Aug 6, 20 & 27, Sept 3 & 17, Oct 1

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.


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

Sunday, June 28

1:00 - 4:00 PM

Relish Culinary Center, Healdsburg
$89

Canning is not just for grandma anymore. In fact, interest in preserving seems to have skipped a generation as young DIYers combine tried-and-true methods with modern flavor combinations. Chef Elissa Rubin-Mahon, owner of the Good Food Award-winning 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 and stages—as chef Elissa discusses how to select the perfect level of fruit ripeness for jam, correct sugar-to-fruit ratios, temperature requirements to set the fruit, stirring techniques, knowing when the jam is ready to can, and other important steps.

Then we shift to USDA-approved safe home canning methods 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.

  • Lavender-Vanilla Strawberry Jam
  • Apricot Jam

Canning is a "hurry up and wait" activity. We need a full 3-hours to make two different kinds of jams from start-to-finish but there is also "down time" throughout the afternoon when we'll cover the technical issues. All hands help prep the fruit, then we wait and watch while the jam cooks. We spring into action to transfer the jam into the jars, then wait while for the canning time and for jars to cool. We have plenty of time for a lot of Q&A, and while we wait for canning and cooling, we'll enjoy tastes of the warm jam on toasted bread.

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


July     back to top

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

Thursdays, July 2, 16 & 30, Aug 6, 20 & 27, Sept 3 & 17, Oct 1

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.


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 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, July 10, Friday, August 14 or 29

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.

  • Menu coming soon

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.


Market to Pizza classes

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

Farmers' Market-to-Pizza Workshop (hands-on)
with chef Anne Cornell

Saturdays, July 11, August 8, September 12, October 10 & November 14

9:30 am - 1:00 pm

Relish Culinary Center, Healdsburg
$110

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
    • Preparation of Market-Inspired Toppings - could include locally-made sausage, a wide variety of seasonal veggies and fruits, artisan cheeses, fresh herbs and more
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Gourmet Wood-Fired Pizzas
  • Market Fruit 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.


Relish Kids in the Kitchen

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

Monday - Thursday, July 13 - 16

9:30 am - 2:00 pm

Relish Culinary Center, Healdsburg
$299  (8 - 12 year olds)


Relish is thrilled to be offering its 12th 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 shopping lists, and dining etiquette, including setting a table and serving food. We encourage (but never force) kids to try 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.

  • Daily menus coming soon

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.


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

Thursdays, July 16 & 30, Aug 6, 20 & 27, Sept 3 & 17, Oct 1

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.


Mouthwatering SlidersFarmers' Market Sliders (hands-on)
with chef Anne Cornell

Saturdays, July 18, August 22, September 19 & October 17

10:00 am - 1:00 pm

Relish Culinary Center, Healdsburg
$99

Here in Sonoma County, we love our farmers' markets. And the Healdsburg market, in existence since 1978, is one of the best. What it lacks in size it makes up for in high-quality, local vendors, 90% of which farm within 10 miles of Healdsburg.

Savor the charming and ultra-local Healdsburg Farmers' Market as you meet the purveyors, taste and learn about their exquisite products, and explore new flavors. Relish's own chef Anne Cornell, our intrepid chef-instructor, leads this exclusive time at the market where guests select farm-fresh ingredients for our slider toppings, building on patties made with grass-fed local beef from Owen Family Farm and Hawaiian Rolls from Costeaux Bakery. Participants will have extra time to purchase farm-fresh goodies to take home.

After our time at the Market, we'll walk across the street to the beautiful Relish Culinary Center for a hands-on cooking experience, shaping slider patties and grilling, roasting and pickling slider toppings, plus making salad and dessert with our armfuls of ingredients. Each guest is encouraged to create multiple sliders to experiment with different combinations of toppings.

Ingredients will differ at each class because we'll choose what's freshest at the market that day. Sample toppings include Valley Ford Highway One and Spring Hill Sage Cheddar cheeses, quick-pickled Zucchini, caramelized Torpedo Onions, roasted organic Shitake Mushrooms, Sonoma Meat Co.'s Bacon, colorful Tomato slices, handmade Garlic Aioli (mayo) and Baby Gem Lettuce. We'll also make a seasonal salad and a grilled fruit dessert before we sit, relax and devour our flavorful sliders with specially selected local wines.

  • Grass-Fed Beef Sliders*
  • Wide Variety of Market-Inspired Toppings
    • Artisan Cheeses
    • Veggies for Roasting, Pickling and Garnishing
    • Fresh Herbs
    • Handmade Aioli (our gourmet version of Mayo)
    • Costeaux Hawaiian Rolls
  • Seasonal Salad du Jour featuring Market-Fresh Ingredients
  • Grilled Fruit Dessert

    *We can easily accomodate vegetarians by substituting meat patties for whole grilled Shitake Mushrooms.

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.


Stretching fresh warm mozzarellaMozzarella, Burrata & Pizza (hands-on)
with chef Anne Cornell

Friday, July 24

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 dinner. Using artisan, locally-made mozzarella cheese curds, guests will transform the curds into a variety of fresh, warm, addictive mozzarella shapes...with delicious results. (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 filling for Burrata. All guests will stretch Mozzarella, make Burrata filling and fill warm mozzarella to create Burrata. After all the cheesemaking, guests will create individual salads and pizzas topped with seasonal ingredients, throwing pizza dough and baking pizzas in Relish's Mugnaini wood-fired oven. We'll enjoy our homemade feast with local wines.

  • Hand-stretched Mozzarella
  • Hand-stuffed Buratta
  • "Burrata "Bar" with a Variety of Toppings and Accompaniments
    • Heirloom Tomatoes & Watermelon
    • Fresh Basil
    • Arugula
    • Olive Oil & Balsamic Vinegar
    • Flavored Salts & Peppers
  • Wood-Fired Pizzas with Seasonal Toppings
  • 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.


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

Thursdays, July 30, Aug 6, 20 & 27, Sept 3 & 17, Oct 1

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.


 

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