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Schedule of Events

Summer 2008

Directions to class locations

Check out the quick reference index, organized by topics such as hands-on, vegetarian, winery location, and kids/family, to help you find the perfect class(es).

July

Mugnaini's Wood-Fired Saturdays
at the Relish Culinary Center

Now that the Mugnaini Wood-Fired Oven is installed, Andrea Mugnaini and her staff will be at the Relish Culinary Center in Healdsburg for Mugnaini's Wood-Fired Saturdays on July 5, August 23 and September 27. If you're at the Farmers Market or just here in town, drop by between 10 AM and 12 PM to see the oven fired up, ask questions and enjoy tastes of exquisite dishes fresh from the oven. Complementary wine tastes will be provided by Truett Hurst Winery. No charge.


Chef Kevin McKenzie at the CenterCalifornia Rancho Lunch
with Kevin McKenzie                 

Sunday, July 6

11:00 AM

Relish Culinary Center, Healdsburg

$75

At one time, Mexican Ranchos covered some of the most fertile land in California—in Sonoma County, the same land that produces world class wine today. There is little visible evidence of the old ranchos but the cultural influences from Spain and Mexico certainly remain. We’ll focus on the culinary influences as Chef Kevin McKenzie demonstrates this gourmet meal with robust flavors and local ingredients such as Vella Jack cheese, farm-fresh produce and north coast seafood. Our lunch menu will be paired with local wines.

  • Stylized North Coast Ceviche with Avocado and Papaya
  • Fire Roasted Chicken with Orange, Garlic and Chipotle served with a Trio of Salsas - Salsa Fresca, Roasted Tomatillo and Tropical Fruit
  • Grass Fed Beef Short Rib Enchiladas With Roasted Chili Sauce, Vella Jack and Mexican Cheeses
  • Artisan Chocolate & Kahlúa Flan with Bruleed Sweet Baby Bananas & Mocha Whipped Cream

Chicken 101 (hands-on)
with Janis Frey                          

Thursday, July 10

6:00 PM

Relish Culinary Center, Healdsburg

$85

Grill, roast, sauté, poach?  Learn all the basic techniques for preparing chicken and you’ll never think chicken is boring again. Chef Janis Frey will show you perfect sauté techniques, a fried chicken recipe that will be the envy of friends and family, and classic and modern methods for preparing different parts of the chicken to ensure even cooking. Best of all, these recipes can be modified with different herbs, spices and vegetables to create infinite variations…once you know the techniques.  After this class, you will look forward to cooking chicken and you will be confident that the resulting dishes will taste fantastic. We'll enjoy our chicken dishes with fun local wines.

  • Butterflied Roasted Chicken with Herb Butter on Croutons 
  • Mediterranean Braised Chicken with Meyer Lemon, Fennel and Olives
  • Everyone’s Favorite Buttermilk Fried Chicken
  • Sautéed Chicken Cutlet with Tomato, Basil and Caper Sauce  
  • Summer Chicken Salad
  • Summer Fruit Sorbet

Locals and visitors alike are smitten by the Healdsburg Farmers Market. Local growers, cheesemakers, fisherman, and other artisans come together to create a mutually sustaining gathering place for the community. Meet these purveyors, taste their exquisite products and explore new flavors at these monthly Chef's Market events. Stroll through the market with a local chef, enjoy a brief cooking demonstration at the market, then walk across the street to the Relish Culinary Center for a hands-on cooking workshop. Share the table with some of the local farmers as we enjoy lunch paired with local wines.

Chef's Market: Peaches (hands-on)
with Gayle Sullivan 

Saturday, July 12

10:00 AM Farmers Market Tour and Market Demonstration (open to the public)
11:00 AM Class & Lunch

Healdsburg Farmers Market & Relish Culinary Center, Healdsburg

$90

Chef Gayle Sullivan divides her time between her home in San Francisco and her home at the Dry Creek Peach & Produce farm outside of Healdsburg. Chef Gayle sells her peaches to notable Bay Area restaurants and at the Healdsburg Farmers Market. Gayle will step away from her stall to lead this workshop featuring—what else?—sweet and savory peach recipes. You'll start with a Peach Bellini as you watch Gayle demonstrate how to make peach jam and delicate peach galettes. Then you'll work in teams to create the remaining three courses. We'll enjoy our peach-infused lunch paired with local wines and each guest will take home a small jar of peach jam.

  • White Peach Bellinis
  • Handmade Peach Jam
  • Prosciutto-Wrapped Suncrest Peaches with Saba 
  • Grilled Peach Salad on Mixed Greens with Candied Walnuts 
  • Grilled Pork Loin with Peach Chutney 
  • Peach Galettes with Homemade Ice Cream 

The animated chef John AshA Mexican Feast
with John Ash                                                  

Saturday, July 12

6:00 PM

Relish Culinary Center, Healdsburg

$95

Chef John Ash will share some delicious recipes that are perfect for a summertime gathering with friends...or anytime you are craving great Mexican-inspired food. Combining Mexican flavors with farm-fresh local ingredients harkens back to the rancho days here in Sonoma County. Chef John will demonstrate this Latin-inspired menu featuring chiles, tomatillos, achiote, crema and more. As with all classes with chef John, he will share so much more than recipes—the history and background of ingredients and techniques—and his enthusiasm for good food is infectious. The complete dinner will be served with wines specially selected for the menu.

  • Sangrita and Oyster Shooters
  • Poblano, Tomatillo and Hominy Chowder
  • Achiote Grilled Sea Bass with Cabbage, Crema and Citrus Salad
  • Grilled Flank Steak Tacos with Lime-Chipotle Sauce and Avocado-Tomatillo Salsa
  • Fresh Pineapple, Mango and Bananas with Mexican Chocolate Dipping Sauce

Tasting & Talking Wine:  Cool vs. Warm Climates
with Tom Simoneau

Thursday, July 17   Sold out. Thank you.

6:30 PM

Relish Culinary Center, Healdsburg

$50 (or $45/class for three or more Thursday wine classes)

 

There are so many variables in winemaking, starting with the grapes themselves. What is the effect of grapes grown in regions with different climates?  Are warmer climate wines always bigger and cooler climate wines softer?  We’re going to find out at this class where we will compare Cabernet, Syrah, Zinfandel, Sauvignon Blanc and other wines grown in both warm and cool areas. Discover the differences for yourself.

At these Thursday evening classes, you will learn how to taste wine like a wine judge, exploring color, aroma and flavor. There's no wrong answer as we casually discuss what we see, smell and taste. Our instructor Tom Simoneau—grape grower, vintner, wine judge and educator—leads a lively discussion and shares first-hand knowledge about all things wine, from technical details to personal relationships with other winemakers.

You'll enjoy twelve superb wines hand-selected by Tom based on the evening's theme. Each class provides a unique opportunity to taste side-by-side an inspired compilation of wine—the price for one bottle usually costs more than class price. Tom is able to procure amazing wines for these events; check out the wines from previous classes to see wine lists from prior classes. At the end of the evening, you will participate in an informal vote to choose a class favorite. The following week, you'll hear Tom talk about the results of the vote on his daily radio "wine minute" on KSRO 1350. Light snacks will be served.


Perfect Grilling  (hands-on)
with Janis and Larry Frey                           

Friday, July 18

6:00 PM

Relish Culinary Center, Healdsburg

$90 (or $240 for all three summer grilling classes)

Here are some new grilling recipes to jazz up your summer menus. Grilling experts Janis and Larry Frey will lead you as you grill in Relish’s outdoor kitchen using a combination of gas and charcoal grills. Through this varied menu, you will learn techniques and secrets to perfectly grill and roast vegetables and even fruit.  And you’ll discover why “Weber” paella is the perfect dish for entertaining. At the end of the class, we will enjoy the complete meal paired with wonderful local wines.

  • Baba Ghanoush (Middle Eastern Eggplant Dip) with Roasted Peppers and Grilled Pita Bread
  • Smoky Corn Chowder with Lime Crema
  • "Weber" Paella with Chicken, Andouille Sausage, Mussels, Clams and Shrimp
  • Grilled Peach "Melba" 

Kid's Cooking Camp (hands-on)   
with Jennifer Lange                          

Monday - Thursday, July 21-24

9:30 AM - 1:00 PM

Relish Culinary Center, Healdsburg

$245 (for kids 9-12 years old)

This hands-on cooking camp will enable kids to find their inner chef. Chef Jennifer Lange has created a wonderful collection of menus that the kids will cook themselves, using the freshest local ingredients. At this cooking camp, kids will learn kitchen and food safety, proper kitchen behavior, and basic measuring and prep skills. In addition, kids will participate in additional food-related activities such as visiting the nearby Safeway to read nutrition labels and hunt for healthy snacks, touring a local organic farm to see where our food comes from, learning how to decorate and set a table and more. Each day the kids will cook and eat lunch together. On Thursday, parents are invited for lunch cooked and served by the students.

Breakfast Monday  Handmade Bread and Peach Jam  •  Homemade Granola  •  To-Go Energy Bars  •  The Basics of Hard Boiled Eggs  •  Very Berry Protein Smoothie

S.O.U.L. (Seasonal Organic Unrefined and Local) Tuesday  Lentil, Orzo and Tomato Soup  •  Green Salad with Apple Juice Vinaigrette or Creamy Ranch Dressing  •  Honey Almond and Flax Bars

Shop ‘Til You Drop Wednesday  “Sneaky Snacks”  •  Fruit Kabobs with Yogurt Dip  •  Bow-Tie Pasta with Grilled Chicken and Pesto  •  Fruit Sorbet

Let’s Do Lunch Thursday (Parents invited)  Roasted Garlic Hummus with Veggie Sticks  •  Vegetarian Wraps with Toasted Pepita Spread  •  Chocolate Covered Strawberries


Exquisite Summer Appetizers (hands-on)
with Christopher Greenwald          

Friday, July 25

6:00 PM

Relish Culinary Center, Healdsburg

$90

Summer entertaining can be casual and unstructured or formal and traditional. Whichever you prefer, it should always be festive and delicious. At this class, you will create imaginative appetizers that can be part of any summer gathering, dressed up or down. The delightful chef Chris Greenwald will lead you as you make this wonderful assortment of dishes, followed by an appetizer party with a variety of exceptional wine pairings.

  • Moroccan Spiced Popcorn
  • Halibut Gravlax on Crostini with Mustard Seed Aioli and Dill 
  • Yukon Gold Potato Stuffed Crepes with Onions, Bacon and Point Reyes Original Blue Cheese 
  • Bodega Bay Smoked Cod Rolls
  • Duck Rillettes on Croutons with Arugula Salad and Honey

Asian Noodles (hands-on)
with Mei Ibach          

Saturday, July 26

5:30 PM

Relish Culinary Center, Healdsburg

$85

Crisp Asian flavors are perfect for summertime. Light noodle dishes served warm or cool also work perfectly for warm weather meals. Chef Mei Ibach will introduce you to a wide variety of regional Asian dishes using a many different kinds of noodles—wheat, rice, soba, mung bean and more. Chef Mei will lead us as we explore the flavors of each region through these delicious recipes. We'll enjoy our noodle dinner with a variety of local wines.

  • Pork Spring Rolls with Mung Bean Noodles
  • Pad Thai  
  • Vietnamese Grilled Pork Noodle Salad
  • Singapore Rice Noodles
  • Japanese Soba Noodles with Exotic Mushrooms and Miso Dressing
  • Chinese Pan-Fried Noodles
  • Shrimp Balls Wrapped with Rice Stick Noodles

August

On the Farm is a series of culinary events designed to illustrate the connection between farm and table. All On the Farm events include a farm tour, cooking class, and complete meal served with local wines. The On the Farm chefs, chosen because of an affinity with the particular farm, will demonstrate recipes that highlight the farm’s specialty, whether it is produce picked at the peak of freshness or artisan cheese at the height of flavor. Please join us as we meet the farmers who are passionate about sustainable practices, learn from the chefs who artfully capture flavors, and share the splendid feast that results.

On the Farm: Dry Creek Peach  Roving class
with John Ash 

Saturday, August 2 SOLD OUT. Thank you.

5:00 PM

Dry Creek Peach and Produce, Healdsburg

$105

We're back at the bucolic Dry Creek Peach orchard for this magical event. Upon arrival at the farm, you will be greeted with a chilled White Peach Bellini and ripe heirloom peach samples by farm owners Gayle and Brian Sullivan before they lead you on a tour of the beautiful orchard at the peak of harvest. After the tour, celebrated chef and author John Ash will demonstrate a sophisticated dinner that features (what else?) peaches and other produce from the farm. A complete four-course dinner will be served with Dry Creek Valley wines.

  • Spicy Cold Peach Soup with Peekytoe Crab
  • Peach, Watermelon and Jicama Salad with Feta
  • Grilled Brined Pork Chops with Peach Compote 
  • Summer Succotash 
  • Coconut Pavlova with Peaches and Blueberries

Surrounded by vineyards, Dry Creek Peach & Produce is the last remaining fruit farm in the Dry Creek valley appellation and the only dedicated, certified organic peach farm in Sonoma County. Please wear sturdy shoes and a sun hat for the orchard tour.


Savory Pies and Sweet Tarts (hands-on)
with Maria deCorpo          

Sunday, August 3

11:00 AM

Relish Culinary Center, Healdsburg

$90

Or is it Sweet Pies and Savory Tarts? At this hands-on workshop, Chef Maria deCorpo will share recipes for a variety of both sweet and savory pies and tarts, incorporating summer's best fruits and vegetables. You’ll work with a variety of crusts like phyllo, puff pastry and pâte brisée and pâte sucre and different toppings such as crumbs, crumbles and nuts, helping you overcome any hesitation you might have working with dough. Some of the dishes in this diverse menu can be served as a main course, others are fantastic accompaniments and, of course, some are mouthwatering desserts. We’ll enjoy a savory and sweet pie and tart buffet paired with local wine.

  • Brie and Phyllo Tartlets
  • Oven-Roasted Tomato Tart with Ricotta Salata
  • Potato and Gravenstein Apple Galette with Sage
  • Radicchio and Fresh Ricotta Tart
  • Peach and Frangipane Tart
  • Deep Dish Cherry Pie w/ Hazelnut Crust
  • Blackberry Crumble Pie

Tasting & Talking Wine:  Sonoma vs. Napa - Can you taste the difference?
with Tom Simoneau

Thursday, August 7    SOLD OUT. Thank you.

6:30 PM

Relish Culinary Center, Healdsburg

$50 (or $45/class for three or more Thursday wine classes)

 

Like Apple vs. PC, everyone has a preference between Napa and Sonoma wines. But is that preference based on facts or emotions?  At this class, our goal is to enlighten you, maybe surprise you, with discoveries about both regions. We’ll taste the best of Napa and Sonoma as we discuss the similarities and differences in the terroir of both world-renowned wine regions.

At these Thursday evening classes, you will learn how to taste wine like a wine judge, exploring color, aroma and flavor. There's no wrong answer as we casually discuss what we see, smell and taste. Our instructor Tom Simoneau—grape grower, vintner, wine judge and educator—leads a lively discussion and shares first-hand knowledge about all things wine, from technical details to personal relationships with other winemakers.

You'll enjoy twelve superb wines hand-selected by Tom based on the evening's theme. Each class provides a unique opportunity to taste side-by-side an inspired compilation of wine—the price for one bottle usually costs more than class price. Tom is able to procure amazing wines for these events; check out the wines from previous classes to see wine lists from prior classes. At the end of the evening, you will participate in an informal vote to choose a class favorite. The following week, you'll hear Tom talk about the results of the vote on his daily radio "wine minute" on KSRO 1350. Light snacks will be served.


On the Farm is a series of culinary events designed to illustrate the connection between farm and table. All On the Farm events include a farm tour, cooking class, and complete meal served with local wines. The On the Farm chefs, chosen because of an affinity with the particular farm, will demonstrate recipes that highlight the farm’s specialty, whether it is produce picked at the peak of freshness or artisan cheese at the height of flavor. Please join us as we meet the farmers who are passionate about sustainable practices, learn from the chefs who artfully capture flavors, and share the splendid feast that results.

On the Farm: ZIN Garden   Roving class
with Jeff Mall          

Friday, August 8

5:00 PM

The ZIN Garden, Healdsburg

$105

Upon arriving at the farm, chef Jeff Mall will lead a tour of his private ZIN Garden, giving you an exclusive look at the seasonal ingredients that inspire the regional American cooking style at ZIN Restaurant. We’ll help chef Jeff pick ripe tomatoes and other ingredients for the cooking demonstration where he'll feature his hand-built wood-fired oven. This will be the “ul-tomato” wine country farm experience as we enjoy the vineyard views, watch the sun set behind the western hills, and savor a complete dinner served with local wine.

  • Fried Green Tomatoes
  • Modern Tomato Aspic
  • AJAX Diner Cherry Bombs
  • Woody’s Three-Ingredient Tomato Soup
  • Grilled Pork Tenderloin with Green Tomato Chutney, Falls Mill Sweet Corn Grits and Cherry Tomatoes with ZIN Bacon and Basil
  • Red Fig Tomato Tart with Yellow Tomato Sorbet

Locals and visitors alike are smitten by the Healdsburg Farmers Market. Local growers, cheesemakers, fisherman, and other artisans come together to create a mutually sustaining gathering place for the community. Meet these purveyors, taste their exquisite products and explore new flavors at these monthly Chef's Market events. Stroll through the market with a local chef, enjoy a brief cooking demonstration at the market, then walk across the street to the Relish Culinary Center for a hands-on cooking workshop. Share the table with some of the local farmers as we enjoy lunch paired with local wines.

Chef's Market: Peak-of-Summer Produce (hands-on)
with Elissa Rubin-Mahon 

Saturday, August 9

10:00 AM Farmers Market Tour and Market Demonstration (open to the public)
11:00 AM Class & Lunch

Healdsburg Farmers Market & Relish Culinary Center, Healdsburg

$90

Chef Elissa Rubin-Mahon is a very active Slow Food member whose Artisan Preserves have garnered kudos from many in the industry such as Paula Wolfert. Elissa will share preserving secrets through a canning demonstration. Guests will use the canned ingredients along with lots of fresh-from-the-market ingredients to create this enchanting lunch menu. We'll share our lunch as we sip local wines.

  • Crostini with Pugs Leap Goat Cheese, Red Wine Preserved Figs and Mint Chiffonade
  • Farmstand Tomato Cream Soup with Herb-Scented Drizzles and a Vella Dry Jack Crisp
  • Roasted Pork Tenderloin and Damson Plum Ketchup
  • Farmers Market Greens with Sherry & Toasted Walnut Oil Vinaigrette and American Native Pecans
  • Almond Meal Crisp with Home-Canned Blenheim Apricots and Berrie

“The Sweetest Little Fair in Sonoma County”
Gravenstein Apple Fair

August 9 - 10
Ragle Ranch Park, Sebastopol
www.farmtrails.org

Cooking demonstrations sponsored by Relish Culinary Adventures


The Art of Wood Fired Cooking
with Andrea Mugnaini      

Sunday, August 10

10:00 AM

Relish Culinary Center, Healdsburg

$95

Join Chef Andrea Mugnaini in the Relish Culinary Center outdoor kitchen as she shares her passion for wood-fired cooking. Highlighting her signature Mugnaini Italian Wood Fired Ovens, Andrea will demonstrate diverse and delicious menu items that illustrate the versatility of a wood-fired oven:  from the cornerstone of outdoor entertaining to a practical and beautiful addition in the kitchen. If you have a wood fired oven, are considering purchasing one, or just want to taste of slice of wine country lifestyle, you will love this class. A complete lunch will be served from the wood fired oven and paired with local wines.

  • Introduction to wood-fired ovens and open hearth cooking dynamics
  • Pizza making:  Hand stretching the dough, topping and baking two-minute gourmet pizzas
  • Seasonal multi-course al fresco lunch created in class

Past menu items have included:  Braised Mediterranean Chicken with Meyer Lemon, Fennel and Olives  •  Bacon-Wrapped Scallops  •   Herb-Crusted Pork Tenderloin  •  Roasted Filet of Beef Stuffed with Prosciutto  •  Roasted White Peaches with Bellwether Farms Fromage Blanc •  Forno-Baked Fruit Crisp  • And more


Tomato Mania
with Justin Wrangler                          

Saturday, August 16

11:00 AM

Relish Culinary Center, Healdsburg

$85

Preview the upcoming Kendall-Jackson Heirloom Tomato Festival at this wonderful demonstration class lead by chef Justin Wrangler, executive chef at Kendall-Jackson Wine Estates. Chef Justin knows his tomatoes—Kendall-Jackson has been hosting the Heirloom Tomato Festival for twelve years—and will share recipes and secrets for exquisite tomato dishes. You’ll learn about the flavor profiles of different heirloom tomato varieties—from yellow cherries to purple beefsteak—and how to optimize these flavors in your home cooking. We’ll enjoy our four-course lunch paired with Kendall-Jackson wines.

  • Yellow Tomato with Pan-Seared Skate and Brown Butter Vinaigrette
    • Kendall-Jackson Grand Reserve Chardonnay  
  • Smoked Fennel and Tomato Soup
    • Kendall-Jackson Grand Reserve Pinot Noir 
  • Filet of Beef and Beefsteak Tomatoes with JW's French Fries and Aioli Bearnaise
    • Kendall-Jackson Syrah
  • Plum and Plum Tomato Tart with Buttermilk Ice Cream

Cheesemaking Workshop (partial hands-on)
with Sheana Davis                          

Sunday, August 17

1:00 PM

Relish Culinary Center, Healdsburg

$95

At this interactive workshop, Sheana Davis, cheesemaker and producer of The Sonoma Valley Cheese Conference, will show you how to make a variety of fresh cheeses such as chevre (fresh goat cheese), crème fraiche and fromage blanc with assistance from guests. In addition to demonstrating techniques that are surprisingly easy to reproduce at home, Sheana will discuss artisan cheesemaking and wine and cheese pairing suggestions. At the end of the class, we will enjoy a festive wine reception where we will make layered cheese tortas and taste our homemade cheeses along with local artisan cheeses and creative accompaniments. You will take home instructions and a set of cultures to encourage you to make these wonderful fresh cheeses at home.

  • Fresh Chevre with Tierra Vegetables Strawberry Chipotle Jam
  • Crème Fraiche with Boiled Artisan Potatoes and American Caviar  
  • Fromage Blanc with Summer Fruit Compote  
  • Delice de la Vallee  
  • Layered Cheese Torta  
  • Medley of Artisan Cheeses

Slow Food Ark of Taste Dinner
with John Littlewood and Todd Muir                           

Thursday, August 21

6:00 PM

Relish Culinary Center, Healdsburg

$90

Local chefs and Slow Food members John Littlewood and Todd Muir are creating a dinner menu combining foods identified by the Slow Food organization as endangered with native and heritage foods. In celebrating these foods, we are supporting Slow Food's mission to preserve global biodiversity as part of a healthy worldwide food system. We will be procuring ingredients for this dinner from local farmers who are growing some of these foods as part of the effort to save them. And, through the cooking demonstration by chefs John and Todd, we hope to spread the word about these ingredients and how to use them in your own meals. The best part is that these talented chefs will create a sumptuous meal with these ingredients that we will enjoy with local wine.

  • Smoked Rainbow Trout on a Tuscarora White Corn Cake with Amish Dear Lettuce and Goat Crème Fraîche Dressing
  • Spanish Style Ossabaw Island Hog Sausage with Hutterite Soup Beans and Cherokee Purple and Orange Oxheart Tomatoes
  • Grilled American Plains Bison, Minnesota Wild Rice, Caramelized Walla Walla Onion and Old World Portuguese Cheese Spoon Bread
  • Maple Syrup Roasted Sibley Squash with a Coastal Huckleberry Reduction
  • Sun Crest Peach Crisp with Frozen Yogurt and Prickly Pear Syrup

Mugnaini's Wood-Fired Saturdays
at the Relish Culinary Center

Now that the Mugnaini Wood-Fired Oven is installed, Andrea Mugnaini and her staff will be at the Relish Culinary Center in Healdsburg for Mugnaini's Wood-Fired Saturdays on August 23 and September 27. If you're at the Farmers Market or just here in town, drop by between 10 AM and 12 PM to see the oven fired up, ask questions and enjoy tastes of exquisite dishes fresh from the oven. Complementary wine tastes will be provided by Truett Hurst Winery. No charge.


Summer Roasting and Grilling
with Janis and Larry Frey                           

Saturday, August 23

6:00 PM

Relish Culinary Center, Healdsburg

$90 (or $240 for all three summer grilling classes)

Summer vacation may be winding down but the summer vegetable harvest is in full swing. Outdoor grilling is the best way to stay cool on these warm August nights. Grilling experts Janis and Larry Frey will lead you as you roast and grill this flavorful menu on a combination of gas and charcoal grills and a Mugnaini Italian wood-fired oven in Relish’s outdoor kitchen. You will learn techniques and secrets to flawlessly roast vegetables and grill perfect shrimp, create impressive (but very easy) roulades of beef, roast fruit to caramelize sugars, and much more. At the end of the class, we will enjoy our dinner paired with wonderful local wines.

  • Grilled Shrimp with Plum-Vanilla Bean Chutney
  • Grilled Romaine with Creamy Vinaigrette 
  • Beef Roulade with Fresh Pesto 
  • Wood-Oven Ratatouille 
  • Roasted Dry Creek Peaches with Buttermilk Ice Cream and Saba Drizzle

Frutti di Mare - Italian Seafood
with Deborah Dal Fovo                          

Sunday, August 24

11:00 AM

Relish Culinary Center, Healdsburg

$95

Italians make cooking with Frutti di Mare (fish and shellfish) look easy – and it is! Italian chef Deborah Dal Fovo will teach you Italy’s best kept secrets to preparing perfect seafood dishes. She’ll discuss how to choose the freshest fish, keep it simple and cook on the spot to bring the Italian seaside to your table wherever it may be. Our Italian seafood feast will be served with local wines.

  • Spicy Shellfish and Crustacean Stew (Guazzetto di Frutti di Mare e Crostacei)
  • Pasta alla Siciliana (Sicilian-Style Pasta with Fresh Tuna, Olives, Capers and Tomatoes)  
  • Whole Grilled Fish laced with Rosemary served with Aioli and Fresh Parsley Sauce (Pesce alla Griglia al Profumo di Rosmarino col Salsa Verde) 
  • Roasted Summer Vegetable Melange (Teglia di Verdure Estive al Forno) 
  • Lemon Sorbet Cups (Limoni Farciti al Sorbetto

Fall/Holiday classes will be posted in July.

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