Schedule of Classes & Events

   Holiday 2017/Winter 2018

Note: Please call 707.431.9999 to
1. get on a wait list if a class is full,
2. to redeem a paper gift certificate,
3. earn a 10% discount by registering for 3 or more classes at one time 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.

December back to top

Thirteenth Annual!
Family gingerbread funFamily Gingerbread House Decorating (hands-on)

Monday, December 18

7:00 - 8:30 pm

Relish Culinary Center, Healdsburg
$86 for up to 5 participants

Round up friends and family to enjoy a holiday-filled night together decorating a big, sturdy and delicious gingerbread house. Relish provides the frosting (aka "glue") and oodles of candy, cookies, cereal, candy canes and other materials to inspire creativity in all ages. You can expect holiday music and hot chocolate to complete this family-friendly gathering. Each group will take home its decorated gingerbread house to admire and devour.


Fifteenth Annual!

Decorating Christmas goodiesKids' Holiday Treats Workshop (hands-on)

Friday, December 22

2:00 - 4:30 pm

Relish Culinary Center, Healdsburg
$59 (ages 8 - 12)

After 14 years the Kid's Holiday Treats Workshop is still going strong! As always, kids will create a variety of seasonal goodies from scratch, and a big mess that you don't have to clean up! The kids will do it all—measure, mix, stir, roll, bake, decorate and taste, plus decorate a take-home goodie box. Participants will enjoy a bit of just-made ice cream at the end of the class and take home recipe packets and goodies to share (or not!)

  • Menu coming soon

Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
A wonderful haul of wild mushroomswith forager-chef Elissa Rubin-Mahon

Friday, December 29, Saturday, January 13, Sunday, February 18, or Saturday, March 3

9:30 am - 2:00 pm

Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$149

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 Southern-inspired mushroom lunch served with wonderful local wines.

  • Wild Mushroom du Jour Sampler
  • Trumpet Royale "Po-Boy" Sandwich
  • South Carolina-style Roasted Pork
  • "Black and Cheese" - Macaroni & Cheese with Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries

This Relish class includes three glasses (~9 ounces) of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

This event will repeat monthly thru March.


January back to top

Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
A wonderful haul of wild mushroomswith forager-chef Elissa Rubin-Mahon

Saturday, January 13, Sunday, February 18, or Saturday, March 3

9:30 am - 2:00 pm

Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$149

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 Southern-inspired mushroom lunch served with wonderful local wines.

  • Wild Mushroom du Jour Sampler
  • Trumpet Royale "Po-Boy" Sandwich
  • South Carolina-style Roasted Pork
  • "Black and Cheese" - Macaroni & Cheese with Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries

This Relish class includes three glasses (~9 ounces) of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

This event will repeat monthly thru March.


We are living in a time when people are experiencing physical, mental and emotional ailments that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health. The "Food is Medicine" classes will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices.

The NectaryFood is Medicine: New Year's DeTox & Cleanse (hands-on)
with Hillary Mendoza & Danielle Steffener of the Nectary

Thursday, January 18

6 - 9 PM

Relish Culinary Center, Healdsburg
$96

Shed 2017 while embracing a new year! This class will feature additional guidance from Naturopathic doctors Chris Holder and Jen Riegle and teach some basic ways to gently detox from the holidays. More info coming soon!

  • Detailed menu coming soon

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


CioppinoCioppino Feast (hands-on)
with chef/fishmonger Sandy Poze

Saturday, January 20

6 - 9 PM

Relish Culinary Center, Healdsburg
$99

Chef and fishmonger Sandy Poze shares his family recipe for classic San Francisco-style Cioppino, a seafood stew that is the perfect Northern California winter meal. Chef Sandy's version includes Dungeness crab, clams, mussels, scallops, shrimp and rockfish in a tomato base. Participants will make the classic tomato and fish fumé (stock) building blocks, then get ultra-hands-on to prep and cook all the fish and shellfish, learning techniques and tricks for selecting and handling seafood from fishmonger Sandy. We'll round out the meal with a Caesar Salad, Garlicky Bread, Seasonal Dessert and a few glasses of specially-selected wine.

  • Welcome Nosh
  • San Francisco-Style Cioppino
  • Caesar Salad with Croutons
  • Garlicky Bread
  • Seasonal Dessert

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


Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica

Saturday, January 27 or February 24
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 pigs | Add $45 for an additional person sharing one pig
One or two people can work on a single pig—how you divide or share the meat is up to you!

Want a larger pig? When you register, you will have the option to order a larger pig (100 pound standard size) to yield more meat to take home. Costs: 120 pounds add $65; 140 pounds add $125; 160 pounds add $185.

Snout-To-Tail class article in American Hunter magazine

We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 100-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. Armed with this information, each participant will move to his/her own 100-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process, separating the primals, then identifying and trimming specific cuts of pork on their individual pigs. We’ll take a break mid-day for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp butcher knife and a large cooler to transport the meat. Dino brings a saw and we have chef knives and cleavers for use during the class, as needed. We will provide ice for your cooler to keep the meat chilled for your drive home.

This Relish class includes one glass of premium wine per person served with lunch to all participants over 21 years of age.


February back to top

Homemade Broth: Soup and Ramen (hands-on)
with chef Jack Herron

Saturday, February 3

1 - 4 PM

Relish Culinary Center, Healdsburg
$94

Winter is the prime time for nourishing hearty (and trendy!) broths and all the dishes you can make with them. Chef Jack Herron will share recipes and techniques from his years working in wine country kitchens to help you make a variety of classic broths that form the foundation for a wide variety of dishes. Then we'll use our homemade stocks to make two different soups and a ramen, using a variety of seasonal vegetables and meats. By creating these recipes under the guidance of Chef Jack, you will learn fundamental and classic techniques for making ramen and virtually any soup, techniques that you will use over and over again in your kitchen. Chef Jack will also discuss variations on these recipes to enable you to get creative at home. We will enjoy generous samples of all the dishes with wine and salad at the end of the class.

  • Vegetable Stock
    • Winter Squash Soup with Candy Cap Infused Crème Fraiche and Toasted Pepitas
  • Brown Chicken Stock
    • Ramen in Dashi Broth with Crispy Pork Belly, Pickled Radish and Poached Farm Eggs
  • Beef Stock
    • Rich Beef Broth with Veal Meatballs, Roasted Chestnuts and Sprouted Mung Beans
  • Crusty Costeaux Pull-Apart Bread
  • Seasonal Salad
  • Light Dessert TBD

Want to make a fish fumé stock? Come to our Cioppino Feast on January 20.

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


Wild Mushroom Foray, Cooking Class & Lunch (foray & demo)
A wonderful haul of wild mushroomswith forager-chef Elissa Rubin-Mahon

Sunday, February 18, or Saturday, March 3

9:30 am - 2:00 pm

Foraging site 20 minutes north of Healdsburg, followed by lunch at the Relish Culinary Center
$149

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 Southern-inspired mushroom lunch served with wonderful local wines.

  • Wild Mushroom du Jour Sampler
  • Trumpet Royale "Po-Boy" Sandwich
  • South Carolina-style Roasted Pork
  • "Black and Cheese" - Macaroni & Cheese with Black Trumpet Mushrooms
  • Candy Cap Bread Pudding with Tart Cherries

This Relish class includes three glasses (~9 ounces) of premium wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.

This event will repeat monthly thru March.


We are living in a time when people are experiencing physical, mental and emotional ailments that can all be supported by a diet incorporating certain herbs, spices, whole foods and simple preparation methods that allow for optimal health. The "Food is Medicine" classes will dive deeper into some major symptoms of society that we believe can be relieved by making healthier lifestyle choices.

The NectaryFood is Medicine: It Starts with Your Gut (hands-on)
with Hillary Mendoza & Danielle Steffener of The Nectary

Thursday, February 22

6 - 9 PM

Relish Culinary Center, Healdsburg
$96

When your digestive system is in balance, your body, mind and emotions are in balance. Since all health and disease starts in the gut, the key to healthy and vibrant living is to keep the “good” and “bad” bacteria in balance to allow your whole self to thrive.

This class focuses on rebuilding the beneficial flora to aid in healthy digestion. The menu includes techniques for building a plate for optimum bioavailability and digestion, focusing on food preparation techniques and food combining. You’ll also learn about medicinal herbs and spices that can easily be incorporated into everyday eating to naturally give digestive support.  We will explore various fermentation processes and herbal allies as well as simple foods and preparation methods that encourage healthy digestion. After all this nourishing cooking, we will sit to enjoy our feast with a spot of wine or elixir.

  • Detailed menu coming soon

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


Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica

Saturday, February 24
10:00 am - 3:00 pm

Relish Culinary Center, Healdsburg
$599 | Class size limited to 6 pigs | Add $45 for an additional person sharing one pig
One or two people can work on a single pig—how you divide or share the meat is up to you!

Want a larger pig? When you register, you will have the option to order a larger pig (100 pound standard size) to yield more meat to take home. Costs: 120 pounds add $65; 140 pounds add $125; 160 pounds add $185.

Snout-To-Tail class article in American Hunter magazine

We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 100-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. Armed with this information, each participant will move to his/her own 100-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process, separating the primals, then identifying and trimming specific cuts of pork on their individual pigs. We’ll take a break mid-day for a pork-inspired lunch, delicious Diavola salumi, a hearty salad, bread, and other goodies before wrapping up all the cuts to take home. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp butcher knife and a large cooler to transport the meat. Dino brings a saw and we have chef knives and cleavers for use during the class, as needed. We will provide ice for your cooler to keep the meat chilled for your drive home.

This Relish class includes one glass of premium wine per person served with lunch to all participants over 21 years of age.


 

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

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Relish Culinary Adventures 14 Matheson Street Healdsburg, CA  95448 707.431.9999  fax 707.431.8446
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