Vineyard Hike & Pasta Workshop at Notre Vue Estate
with chef Jack Herron
Sunday, March 24
10 am - 2 pm
Notre Vue Estate, Windsor
$145 (10% discount for Notre Vue club members = $130.50)
Enjoy a one-hour hike through the vineyard estate at Notre Vue estate followed by a hands-on pasta-making workshop and lunch at the winery.
After the hike, we'll gather in the barrel room where Chef Jack Herron will lead guests through the process of making pasta from start to finish, getting hands-on to combine fresh eggs and flour to create fresh dough. We'll work together to make the filling with our freshly-made Ricotta and 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, kneading, rolling, cutting, shaping—we're talking grown-up Play-doh here!
Our handmade pastas would not be complete without sauces so we'll make a roasted tomato sauce for the fettucine and a delicate herb brown butter sauce for the ravioli. Our pasta lunch will be served with a fresh green salad and we'll end our meal with a surprise sweet finish.
This Relish class includes 3 glasses of Notre Vue and/or Balverne wines (9 oz. total) per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
We'll start with a moderate approximately 3-mile 1-hour hike, enjoying the scenic vistas, vineyards and the lake at the Notre Vue Estate. We'll return to the tasting room for the cooking and lunch with wine. We suggest you wear hiking boots and causal layered clothes.
In case of rain, the event will not be cancelled. We are likely to still hold the hike and guests can choose whether to join the hike at 10 am or arrive at 11 am for the cooking and lunch.
April back to top
Snout-To-Tail Pork Butchering Workshop (hands-on)
with chef Dino Bugica
Saturday, April 13
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.