Schedule of Classes & Events

   Winter/Spring 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.

March     back to top

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.


Gerard's Paella MixtaPop-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.

  • Sonoma County Restaurant WeekTapas & Sangria
    • Sauteed Shrimp
    • Cebolitas with Romesco
  • Trio of Paella
    • Mixta (seafood & chicken)
    • Chicken & Chorizo
    • Vegetarian
  • Seasonal Green Salad
  • Lemon-Thyme-Ginger Sorbet

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 Freekeh & 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.


Crostini with colorful beets 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.


May     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.

Farmer's Market-to-Pizza Workshop (hands-on)
with chefAnne 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
  • 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 and sit and enjoy the meal together. 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.


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

Sunday, May 24

4 - 7 pm

Relish Culinary Center, Healdsburg
$300 for two participants, includes 1 copy of The Great Meat Cookbook ($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.


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