If you need to know what is scheduled beyond these dates, 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.
For a list of class organized by categories such as Demonstration Classes, Hands-on Classes, Classes for Vegetarians, Kids & Family Classes, etc., please see the Class Index by Topic.
February
March
April
February back to top
Relish Kids in the Kitchen: Afterschool Cooking Series
A Trip Around the World (hands-on)
with The Culinary Dude Scott Davis
Wednesday, February 1
4:30 - 6:30 PM
Relish Culinary Center, Healdsburg
$50 or $180 for all four classes in the series
It's winter and things are relatively quiet so it's a great time to be in the kitchen. At each of the classes in this series, The Culinary Dude Scott Davis leads kids as they make a complete dinner from scratch. We'll travel the world as we explore flavors, recipes and techniques from diffent cultures. We'll bake, roast, sauté, mix, stir, blend, taste and have a great time! At the end of each class, we'll set the table, sit and savor the dishes.
At each Relish kids' class, participants create dishes from scratch with guidance from the chef-instructor. Relish kids' classes highlight seasonal ingredients that are often new to the participants. Along the way, kids learn about reading recipes, knife skills, kitchen safety and hygiene, and other important cooking information and tips. Unless otherwise stated, each class ends with the kids setting the table and sitting to savor the food they created. Participants take home copies of all recipes. Aprons are provided for use during each class.
Pork Butchering Workshop (ultra hands-on)
with chef Dino Bugica
Saturday,
February 4 SOLD OUT. Thank you. Also offered Feb 25.
10:00 AM - 4:00 PM
Relish Culinary Center, Healdsburg
$525 ($560 for 2 people sharing one pig)
Class size is very limited.
We’re very excited to offer this amazing hands-on class led by chef Dino Bugica of Diavola Pizzeria where each participant will butcher an entire roaster pig. The class will start with a discussion about butchering basics, including necessary equipment, best practices, safety and hygiene, knife usage and other pertinent information. Armed with this information, each participant will move to his/her own 70-pound Yorkshire or Hampshire pig, sustainably-raised right here in Sonoma County. Guests will follow Dino’s butchering process, identifying and trimming different cuts of pork on their individual pigs. We’ll take a break mid-day for Dino to cook up a loin from his demo pig to serve for lunch along with samples of hand-cured Diavola salumi and a bit of wine. At the end of day, Dino will share information about pork curing and lead participants as they prepare pancetta to cure at home. Each participant will take home all the cuts from their pig, including pancetta to finish curing at home.
Participants are asked to bring their own boning knife and a large cooler. A knife sharpener will be available at the beginning of the class to ensure your knives are sharp. We will provide ice for the cooler to keep the meat chilled for your drive home. One or two people can work on a single pig—how you divide or share the meat is up to you.
For safety reasons, a very limited amount of wine will be served at this class.
* With the popularity of this class, we are exploring additional butchering classes so please be sure to join our mailing list to be the first to hear about new classes.
Mastering Braises (hands-on)
with chef Tracey Shepos
Sunday,
February 5 MOVED TO SUNDAY, FEBRUARY 26
11:00 AM - 1:00 PM and 5:00 - 7:00 PM
Preserving Winter Citrus
with chef Elissa Rubin-Mahon
Sunday,
February 12
1:00 - 4:30 PM
Relish Culinary Center, Healdsburg
$79
What would we do without citrus in the winter to brighten deep winter flavors? Chef Elissa Rubin-Mahon leads this class about techniques for preserving citrus flavors for use all year. Participants will make a variety of wonderful items from organic local fruit. Nothing will be wasted as we use all parts of the fruit for these flavorful goodies. Some items are sweet, others are savory, and all will be made naturally without preservatives or added pectin. Chef Elissa, whose orange marmalade is a Good Food Award winner, will show you how to make small batch marmalade, savory preserved lemons and rich, tangy curd. The best part about these recipes is that you can swap out any citrus—use the lime curd recipe to make lemon or orange curd, use the preserved lemon method to make preserved limes (great with Asian cuisine), etc. We'll enjoy tastes of all the citrus goodies at the end of the class. In additional to the recipes, you will take home jars/packages of each item to ensure that you’ll be enjoying these tangy citrus flavors all year ‘round.
This Relish class includes one glass 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.
Valentine's Day: Romantic French Country Bistro
with chefs Christopher Greenwald & Ciara Meaney
Tuesday,
February 14
6:00 PM
Relish Culinary Center, Healdsburg
$96
Looking for a playful and delicious way to spend Valentine's Day? Chefs Christopher Greenwald and Ciara Meaney have just returned from a romantic and delicious trip through Europe. They will lead participants as they create this menu inspired by their time in the French countryside. You'll learn a number of classic French cooking techniques, including making a Bordelaise "mother sauce", a traditional bistro salad, pate a choux dough for profiteroles, rich rillettes, and much more. Of course we'll be cooking with local, seasonal ingredients, including a few known aphrodisiacs (mais oui!) like oysters and chocolate, but the whole point of this evening is to have fun creating the meal together with your significant other. At the end of the evening, we'll light candles and sit, relax and savor the meal with some fantastic locals wines.
This Relish class includes 8 ounces of premium wine per person with dinner, served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
HEALDSBURG WILD MUSHROOM WEEKEND
Friday - Sunday, February 17 - 20, 2012
Taste, dine, sip & explore your way through the delicious world of wild mushrooms. Many Healdsburg restaurants—including Baci, Dry Creek Kitchen, and Bistro Ralph—will offer special wild mushroom menus each evening. Come for the day or stay for the weekend: special lodging promotions are available as part of Healdsburg's Epicurean Winter.
Relish Wild Mushroom Weekend Events
Each morning of the Wild Mushroom Weekend Relish leads wild mushroom forays from 9:00 – 11:30 am lead by chef Elissa Rubin-Mahon, past president and founding culinary chairperson of the Sonoma County Mycological Association. Elissa will teach guests about safely identifying, collecting, storing, preserving and cooking with local wild culinary mushrooms. We'll meet at a different Healdsburg-area private property each day where we will venture into the surrounding woodlands to foray under the watchful eye of Elissa. After our tromp in the woods, we will review our found fungi and then caravan back to the Relish Culinary Center where we’ll cook up anything edible we find at the different events specified below.
The cost of the foray is included in the cost of the event. Guests are welcome to attend additional forays (since we'll for foraging at different locations each day) for an additional charge of $35 per person.
Wild Mushroom Foray, Preserving Workshop and Lunch
with chef and forager Elissa Rubin-Mahon
Friday,
February 17
9:00 - 11:30 AM Foray + 12:00 - 2:00 PM Preserving Workshop & Lunch
Relish Culinary Center, Healdsburg
$119 (limited to 16 participants)
Upon our arrival at the Relish Culinary Center (after our foray described above), guests will participate in a hands-on activity to prepare, preserve and pickle clamshell mushrooms. We’ll get the preserving started then sit, relax and share a casual wild mushroom lunch with specially selected local wine. After lunch, we’ll finish our canning and each participant will take home a jar of preserved mushrooms with recipe.
This Relish event includes 6 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.
We will forage as the weather allows; heavy rain could force us to cancel the forage but the class will still be held. Please wear warm, comfortable clothes and mud-friendly shoes and be prepared to walk on rugged, hilly terrain. You are welcome to bring mushroom samples for us to discuss and attempt to identify.
Wild Mushroom Foray and Demonstration Lunch
with chef and forager Elissa Rubin-Mahon
Saturday,
February 18
9:00 - 2:00 PM (foraging from 9:30 - 11:30 am, followed by lunch)
Relish Culinary Center, Healdsburg
$98
After our foray (described above) a four-course wild mushroom lunch awaits our arrival at the Relish Culinary Center. Chef Elissa will demonstrate key elements of the lunch, focusing on how to select, handle, rehydrate and perfectly cook our edible fungal treasures. Guests enjoy lunch paired with fantastic local wines and take home recipe portfolios for all recipes.
We will forage as the weather allows; heavy rain could force us to cancel the forage but the class will still be held. Please wear warm, comfortable clothes and mud-friendly shoes and be prepared to walk on rugged, hilly terrain. You are welcome to bring mushroom samples for us to discuss and attempt to identify.
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.
Wild Mushroom Foray and Sunday Brunch
with forager Elissa Rubin-Mahon and chef Tracey Shepos
Sunday,
February 19
9:00 - 11:30 AM Foray + 11:30 - 1:00 PM Brunch
Relish Culinary Center, Healdsburg
$79 Foray & Brunch | $29 Brunch only
(Foray limited to 24 participants; brunch limited to 40 guests)
After our hiking foray (described above) participants will return to the Relish Culinary Center where a glass of sparkling wine awaits. Guests will savor a luscious brunch created by chef Tracey Shepos featuring sweet and savory wild mushroom dishes. Chef Elissa will join us for the meal to continue our mushroom discussion.
One glass of sparkling wine is included with the brunch. Additional sparkling, wines, juice and coffee will be available for purchase.
We will forage as the weather allows; heavy rain could force us to cancel the forage but the class will still be held. Please wear warm, comfortable clothes and mud-friendly shoes and be prepared to walk on rugged, hilly terrain. You are welcome to bring mushroom samples for us to discuss and attempt to identify.
Relish Kids in the Kitchen: Afterschool Cooking Series
A Trip Around the World (hands-on)
with The Culinary Dude Scott Davis
Tuesday, February 21
4:30 - 6:30 PM
Relish Culinary Center, Healdsburg
$50
It's winter and things are relatively quiet so it's a great time to be in the kitchen. At each of the classes in this series, The Culinary Dude Scott Davis leads kids as they make a complete dinner from scratch. We'll travel the world as we explore flavors, recipes and techniques from diffent cultures. We'll bake, roast, sauté, mix, stir, blend, taste and have a great time! At the end of each class, we'll set the table, sit and savor the dishes.
At each Relish kids' class, participants create dishes from scratch with guidance from the chef-instructor. Relish kids' classes highlight seasonal ingredients that are often new to the participants. Along the way, kids learn about reading recipes, knife skills, kitchen safety and hygiene, and other important cooking information and tips. Unless otherwise stated, each class ends with the kids setting the table and sitting to savor the food they created. Participants take home copies of all recipes. Aprons are provided for use during each class.
Mastering Braises (hands-on)
with chef Tracey Shepos
Sunday,
February 26
11:00 AM - 1:00 PM and 5:00 - 7:00 PM
Relish Culinary Center, Healdsburg
$94
It's almost magical how an inexpensive, tough cut of meat can be transformed into a melt-in-your-mouth meal. The secret is braising: browning the meat then cooking it for a few hours at a low temperature in a bit of liquid. It's a straightforward method that can be applied to a wide variety of cuts of meat such as lamb or beef shanks, short ribs, pork or lamb shoulder, oxtail, pork belly, chicken or duck legs, chuck roast, and even vegetables like kale or fennel. Braising is the technique behind these classic favorites: Beef Bourguignon, Coq au Vin, Pulled Pork, Moroccan Tagines, Carnitas and Veal Osso Bucco. They all share the same technique just using different spices, herbs and cooking liquids.
Like our soups class, this braising class is all about methods. Chef Tracey Shepos will share important techniques to optimize flavor in your dish, from perfectly browning the meat to finishing with just-right seasonings. The braising methods learned at this class can be applied to virtually any braised dish. And once you know the fundamentals, you can change protein, flavors and liquids for unlimited variations at home.
Because of the long cooking time required for braised dishes, this class is split into two parts: we'll meet in the morning to get all the ingredients prepped, into the pot, and into the oven. We then regroup in the evening to learn how to finish the dishes, make our "sides" and devour our delicious braises with wine.
This Relish class includes 8 ounces of premium wine per person with dinner, served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
March back to top
Pop-Up Pig Roast Dinner at Relish
with chef Christopher Greenwald
Thursday, Friday & Saturday,
March 1, 2 & 3
7:00 PM
Relish Culinary Center, Healdsburg
$29 plus tax
Relish is teaming with the wonderful Christopher Greenwald, chef/owner of Bay Laurel Culinary, to create a cool pop-up restaurant as part of Sonoma County Restaurant Week. Chef Christopher will roast a whole pig in a La Caja China box roaster each day as the centerpiece of the three-course dinner. Guests will sit at long tables as they enjoy each of the courses: a wonderful winter soup for the first course and pork accompanied by delicious roasted potatoes and a fresh, peppery arugula salad for the main. The meal ends with a crisp, sweet finish of citrus sorbet inspired by whatever citrus (maybe mandarin or meyer lemon?) looks best that day. A variety of wine and beer will be available for purchase.
$10 corkage. Advanced registration highly recommended. Gratuity is at the customer's discretion that evening. Cancellations accepted up to 48 hours in advance. Walk-ins will be accommodated if seats are available.
Wild Mushroom Foray and Wine Pairing Lunch
with chef and forager Elissa Rubin-Mahon
Sunday,
March 11
9:30 - 2:00 PM
Gustafson Winery, Healdsburg
$119
Come forage with chef Elissa Rubin-Mahon, past president and founding culinary chairperson of the Sonoma County Mycological Association. We'll meet at the spectacular Gustafson Vineyards property above Lake Sonoma where we will venture into the surrounding woodlands to foray under the watchful eye of Elissa. Elissa will share information about how to identify terrain and environments where wild mushrooms are likely to grow, safety basics and other important information to help you feel comfortable foraging on your own. After our tromp in the woods, we will review our found fungi and talk about how to identify found mushrooms, focusing on the best edibles.
After our foray we'll convene at the Gustafson private home adjacent to the winery for a four-course wild mushroom lunch paired with Gustafson wines. Between each course chef Elissa will discuss wild mushroom lore, biology, dye applications and much more.
We will forage as the weather allows; heavy rain could force us to cancel the forage but the lunch will still be held. We are completely outdoors from 9 am to 11 am so please wear warm, comfortable, layered clothes and mud-friendly shoes and be prepared to walk on rugged, hilly terrain. There are bathrooms available.
Additional details will be sent with the class confirmation once registered.
This Relish class includes three 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.
Maine-Meets-Sonoma Spring Supper (hands-on)
with chef and author Kathy Gunst
Friday, March 16
6:00 - 9:00 PM
Relish Culinary Center, Healdsburg
$104
Food writer and author Kathy Gunst returns to Sonoma County to share fantastic recipes and techniqes from her new Notes from a Maine Kitchen cookbook....just in time to give you fresh new ideas for spring entertaining. Participants will create a wide variety of dishes—some simple and fast, others a bit more complex—and Kathy will share tips and tricks for prepping ahead so you can relax and enjoy your gathering. In honor of Kathy's New England roots, we always incorporate live Maine lobster into her Relish classes, taking the opportunity to learn how to handle and prepare it perfectly. This time Kathy will share techniques for grilling lobster. We'll sit at the long Relish table and share our meal paired with local wines at the end of the class.
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.
Festive "Down East" Brunch (hands-on)
with chef and author Kathy Gunst
Sunday, March 18
11:00 AM - 2:00 PM
Relish Culinary Center, Healdsburg
$92
Food writer and author Kathy Gunst returns to Sonoma County to lead this hands-on class featuring versatile and crowd-pleasing spring brunch recipes—great inspiration for feeding wine country visitors. Kathy has compiled a wonderful array of exquisite dishes, from savory to sweet, sure to impress friends and family alike. In addition to learning new recipes, participants will learn techniques for poaching eggs, making biscuit-like dough for scones, flavoring simple syrups and, our favorite activity when Kathy visits from her home state of Maine, handling and preparing live Maine lobster. We'll make lobster cakes, a riff on crab cakes, with live lobster flown in just for our classes.
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.
TICKETS NOW ON SALE
Join artisan cheesemakers, brewers, wineries and guests for three days
of tasting and appreciation of all things cheese.
The weekend lineup includes top artisan cheese experts, authors, chefs and winemakers
conducting seminars, pairings, tastings and cheese-filled demonstrations.
Experience limited-production, rare artisan cheeses and learn about the art of making cheese,
while supporting local and sustainable farmers and cheesemakers in California.
More info
Relish supports the festival by organizing the Saturday cheese making seminars
and the Sunday chef demonstrations.
Charlie Palmers Celebration of Pigs & Pinot
March 23 - 24, 2012
The celebratory weekend offers a series of intimate dining and educational events hosted by Chef Palmer. A cast of Master Sommeliers and international celebrity chefs will showcase some of the world’s greatest Pinots with perfect pork pairings. More info
Celebrity chefs compete in the Tournament of the Pig at the Relish Culinary Center.
April back to top
Artisan Home Cheese Making: Fresh Same-Day Cheeses (hands-on)
with chef and author Mary Karlin
Sunday,
April 1 - no fooling!
1:00 - 4:00 PM
Relish Culinary Center, Healdsburg
$104 (includes take-home containers of cheese and cheesecloth)
Demystify cheese making! It is surprisingly easy to make luscious and delicious cheese at home, especially fresh “direct acid” cheeses. At this workshop, chef and author Mary Karlin shares techniques and methods from her book Artisan Cheese Making At Home to lead participants in hands-on cheese making of three “same-day” cheeses: Whole Milk Ricotta, Indian Paneer, and Italian Mascarpone. Or, as we call them, "immediate gratification cheeses"!
Chef Mary will start the class with an overview of important fundamentals of the cheese making process, including quality of dairy, required equipment, and common steps. Participants will then work in small groups to make batches of each of the cheeses, heating the dairy, adding the "acid" and separating the curd from the whey. The resulting cheese will be shared at the end of the class with creative accompaniments, such as Ricotta with Honey. Participants take home servings of each of the cheeses, ready to eat, plus one yard of high-quality cheesecloth. This class focuses entirely on cheese making and will provide a great foundation for aspiring and/or beginner cheese makers. And Chef Mary is a fantastic resource to address cheesemaking questions and concerns.
Wine will be available for purchase at this class.
The Artisan Home Cheese Making: Fresh, Cultured Cheeses class on May 19 complements this class.
Wild Mushroom Foray and Demonstration Lunch
with chef and forager Elissa Rubin-Mahon
Saturday,
April 7
9:00 - 2:00 PM (foraging from 9:30 - 11:30 am, followed by lunch)
Relish Culinary Center, Healdsburg
$98
Join us for a tromp through the woods as we search for edible wild mushrooms with chef Elissa Rubin-Mahon, past president and founding culinary chairperson of the Sonoma County Mycological Association. Elissa will teach guests about safely identifying, collecting, storing, preserving and cooking with local wild culinary mushrooms. We'll meet at a Healdsburg-area private property where we will venture into the surrounding woodlands to foray under the watchful eye of Elissa.
After our foray we will review our found fungi and then caravan back to the Relish Culinary Center where a four-course wild mushroom lunch awaits our arrival. We'll cook up any edibles we find as chef Elissa demonstrates key elements of the lunch, focusing on how to select, handle, rehydrate and perfectly cook edible myco-treasures. Guests enjoy lunch paired with fantastic local wines and take home recipe portfolios for all recipes.
We will forage as the weather allows; heavy rain could force us to cancel the forage but the class will still be held. Please wear warm, comfortable clothes and mud-friendly shoes and be prepared to walk on rugged, hilly terrain. You are welcome to bring mushroom samples for us to discuss and attempt to identify.
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.
More winter classes are coming soon, so check back or
join our mailing list to receive announcements about new classes.
