fall/holiday 2008 schedule · indulge in the wine and food that make sonoma county wine country...

Chef biographies, location descriptions, registration information, directions, recipes, news and announcements are available on the Relish website.

Toll Free: 877.759.1004 Local: 707.431.9999

Fall/Holiday 2008 Schedule October Russian River Wine Pairing Dinner at Copain Wine Cellars .......................... 3 Tasting and Talking Wine: Is Mendocino the New Napa? ............................ 4 Fall Vegetable Workshop – Fast and Easy in the Pressure Cooker .................. 5 What’s Fermenting?...Pickles, Sauerkraut and More ................................. 6 Decadent Chocolate and Coffee Desserts .............................................. 6 Ghoulish Goodies ........................................................................... 7 November Tasting Global Baking in the Wood-Fired Oven ....................................... 7 Cooking on the Wild Side ................................................................. 7 Holiday Cheese Course .................................................................... 8 Braising Feast ............................................................................... 8 Secrets for Perfect Pies, Tarts and Galettes .......................................... 9 Spicy and Sweet Thai ...................................................................... 9 Wild Mushroom Foraging and Cooking ................................................. 39H10 December 13HSeasonal Cocktails for the Holidays .................................................... 40H10 14HAll About Dungeness Crab ............................................................... 41H12 15HContemporary Desserts .................................................................. 42H12 16HChristmas Teddy Bear Tea ............................................................... 43H13 17HFamily Gingerbread House Decorating ................................................. 44H13 18HKid’s Holiday Treats Workshop ......................................................... 45H13 19HSonoma Grape Camp 2009 .............................................................. 46H3 20H2009 Three-Day Artisan Food and Wine Tour ...................................... 47H11 21HAbout Our Events ......................................................................... 48H14 22HPayment and Cancellation Policies ..................................................... 49H15 23HQuick Reference Guide to Classes ...................................................... 50H16 24HAbout Relish Culinary Adventures ...................................................... 51H18 25HAbout The Relish Culinary Center ...................................................... 52H18


www.relishculinary.com [email protected] Page 3

Russian River Wine Pairing Dinner at Copain Wine Cellars with Chef Todd Muir Saturday, October 11, 5:00 PM Copain Wine Cellars, Healdsburg $125

(10% discount for Copain wine list)

Join us for a spectacular winery dinner at the gorgeous new Copain Wine Cellars. We'll start our experience with a tour of the new modern farmhouse winery, nibbling on appetizers and sipping Copain wine as we go. After our tour, we'll sit under the trees overlooking the Russian River as wine country chef Todd Muir demonstrates our exquisite dinner menu designed to perfectly complement a variety of Copain wines. We'll enjoy our wine pairing dinner as the sun sets over the valley, ending back in the tasting room with an artisan cheese course—the perfect finale to our wine country feast. Crispy Tempura "Sonoma Roll" with Salmon, Cucumber and Avocado with Soy Glaze • Classic Rock Shrimp Risotto with Tomato, Saffron, Basil and White Wine • Liberty Duck Two Ways: Crispy Breast with Chinese Five Spice and Confit with Wild Blackberry Sauce • Yukon Gold Potato and Blue Cheese Croquette • Artisan Cheese Course with Quince Preserves and Walnut Bread Copain Wine Cellars is dedicated to producing top-quality vineyard designated wines which will be complex, varietally correct and food friendly without being heavy handed. The beautiful new winery is perched on a vine covered hillside overlooking the Russian River Valley. Most of our event will be held outdoors so please dress in layers as it can get chilly once the sun begins to set. 26Hwww.copainwines.com

Experience the 2009 Harvest Up-Close and Hands-On September 21-23, 2009

Harvest grapes ● Meet grape growers and wine makers ● Blend your own wine to take home ●

Indulge in the wine and food that make Sonoma County wine country famous

For details visit www.sonomagrapecamp.com or call Relish at 877.759.1004


Page 4 Toll Free: 877.759.1004 Local: 707.431.9999

The Tasting and Talking Wine Series with Tom Simoneau Relish Culinary Center, Healdsburg $50 per class or $145 for all three seasonal wine classes Tom Simoneau is the ultimate "wine guy": he's a passionate grape grower, award-winning winemaker, successful wine sales manager, in-demand wine judge, and knowledgeable wine educator. In addition to all this, his fun and enthusiastic approach and personal relationships with local wineries makes each wine tasting class unique. 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. 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 often costs more than class price. 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.

Is Mendocino the New Napa? Thursday, October 9, 6:30 - 9:00 PM

Mendocino County is large and diverse. More than twice the size of Sonoma County and four times the size of Napa County, it has cool coastal regions such as Anderson Valley, warm inland areas such as Redwood Valley, and rugged elevations such as Mendocino Ridge. Nowadays, wines from these regions are garnering accolades worldwide. At this T&T class, we'll taste and talk about how this diversity plays out in the wide variety and outstanding quality of wines coming from Mendocino County.

To Oak or Not to Oak? Thursday, November 13, 6:30 - 9:00 PM

The use of oak wine barrels to store and age wine is a centuries old tradition. As the price of French oak barrels increases with the strength of the Euro, some winemakers are using alternatives such as American oak barrels or "oak treatments" like oak chips or sticks added to the wine during aging. It's hard to talk about the effect of oak barrel aging without also talking about malolactic (M.L.) fermentation (using bacteria to initiate a conversion of tart malic acid to the softer-tasting lactic acid) and sur lies (extended contact of wine with yeast in the barrel), also processes that can be used to enhance a wine during aging. So....what makes a Chardonnay buttery or gives a Cabernet hints of vanilla? At this T&T class, you'll taste a variety of red and white wines that reflect various combinations of these winemaking techniques to learn for youself how wine is affected and what your preferences are.



Fall Vegetable Workshop (hands-on) Fast and Easy in the Pressure Cooker with Chef Jill Nussinow Friday, October 17, 6:00 PM Relish Culinary Center, Healdsburg $80 Join the Veggie Queen chef Jill Nussinow for this tasty hands-on workshop focused on using the bounty of late summer/early fall vegetables in creative recipes that utilize a pressure cooker. At this class, you'll learn about vegetable-based soups and salads, plus veggie main courses than can also be used as side dishes. Jill will show you how to use the pressure cooker to make cooking fast, easy and very eco-friendly. Jill will also discuss raw foods as you make a raw fruit pie. Jill's experience as a vegetarian chef-instructor and nutritionist for almost 20 years is evident in the depth of her food knowledge and her approachable teaching style. Our complete dinner will be served with local wines. Harvest Vegetable Soup • Garlicky Green Bean and Potato Salad • White Bean and Tomato Salad • Eggplant in Garlic Sauce • Thai Red Rice • Raw Fresh Fruit Pie with Almond Crust and Cashew Crème

Team-Building Cooking Parties

Unique Holiday Gatherings!

“The event was perfect for our department. You made it really easy for us—all we had to do was show up. The challenge was hysterical and everyone

was so surprised that we made such a delicious meal.” - Medtronic, Santa Rosa

Relish offers private cooking parties, dinners, and team-building events where everyone enjoys great food while developing and enhancing professional connections.

We offer a variety of events, from wine and food demonstrations to more elaborate hands-on team cooking experiences. Our events are great for cooks of all experience levels.

Relish team-building events use cooking as a forum for collaboration and communication. We always use seasonal local ingredients to give participants a “sense of place” that is all about the wine country.

We can host your group at the stylish Relish Culinary Center in downtown Healdsburg, a scenic wine country location or a venue of your choice—whatever best meets your requirements and budget.

Contact us today to schedule your business event.



Learn how to decorate plates with chocolate and sauces – very fun for the holidays.

What’s Fermenting?...Pickles, Sauerkraut and More (hands-on) with David Ehreth Sunday, October 19, 1:00 PM Relish Culinary Center, Healdsburg $55 Here's an ultra-hands-on class on natural fermenting techniques with local expert David Ehreth, owner of Alexander Valley Gourmet, producer of the most outrageous fresh barrel-fermented pickles and raw sauerkraut around. At this class, David will share a wealth of information about fermenting, including a discussion and tasting of raw, cultured and fermented foods (starting with his secret recipe for the best Bloody Marys), the pros and cons of pasteurization vs. fermentation, and examples of how fermented foods can be a daily part of life as well as a lively accent. As David's fermenting expertise expanded, he has become a believer in the nutritional benefits of raw and fermented foods which he will also discuss. Participants will then jump in to chop and prep freshly harvested ingredients to make their own pickles and sauerkraut choosing from a wide variety of pickling spices like juniper berries, dill and caraway to customize to their liking. We'll end the class with a tasting of some of Dave's favorite fermented food pairings. Top Secret Bloody Marys • Fermented Pickles • Raw Sauerkraut • Tasting of a wide variety of raw, fermented and cultured foods such as charcuterie, cheese, vinegar vs. fermented pickles and crème fraiche We ask that each guest bring two stainless steel stock pots with lids in which to make and take home their handmade pickles and sauerkraut.

Relish’s Fifth Anniversary!

Decadent Chocolate and Coffee Desserts (hands-on) with Chef Amy Schaefers Friday, October 24, 6:30 PM Relish Culinary Center, Healdsburg $65 We're thrilled to be offering this flashback from October 2003, one of our first ever Relish classes. Pastry chef Amy Schaefers has revived this timeless dessert menu as a hands-on class for even more decadent fun for all participants. We have structured the class so each guest can make each item (vs. working in groups that only make a few items). We'll prepare the bread pudding and individual lava cakes and, while they're baking, we'll roll espresso dark chocolate truffles. Amy will also share ideas for plate composition and we'll make and use homemade sauces to decorate dessert sampler plates containing all the goodies we've created. Add fresh brewed Flying Goat Coffee with hand-whipped cream and coffee liqueur and we'll all be happily bouncing off the walls at the end. Irish Coffee Bread Pudding with Chocolate Ganache • Mocha Lava Cake • Espresso Bean Truffles with Cocoa, Crushed Nuts or Coconut • Homemade Coffee Liqueur • Chocolate Ganache and Raspberry, Kiwi & Caramel Sauces



Ghoulish Goodies (hands-on) with Chef Nitsa Knoll Saturday, October 25, 1:00 PM Relish Culinary Center, Healdsburg $50 Chef Nitsa Knoll has lots of creative ideas to share for Halloween, her favorite holiday. We’re going to have some ooey-gooey-gross fun at this hands-on workshop for kids where they will make savory and sweet treats—some to eat here and others to take home. Costumes are encouraged. Pizza Mummies • Ooey Gooey Caramel Corn • Brain Surgery Cupcakes • Dirt and Spider Milkshakes

Global Baking in the Wood-Fired Oven (hands-on) with Chef Aliza Green Saturday, November 1, 11:00 AM Relish Culinary Center, Healdsburg $85 This event takes full advantage of the Mugnaini Wood-Fired Oven here at the Relish Culinary Center as we explore bread-baking around the world. Chef Aliza Green is a James Beard Award-winning cookbook author whose latest book Starting with Ingredients: Baking will be published this fall. Chef Aliza will guide you as you work with a variety of yeast doughs including potato bread in the torta, pita dough for the Turkish pide, and a flour and honey dough for the simit (which is similar to a bagel dough.) At the end of the class, we'll enjoy an international feast paired with local wines. Simit (Turkish Sesame Bread Rings) served with Feta Cheese, Yogurt and Honey, and Black Olives • Lahmacun (Armenian Lamb Flatbread) with Pomagranate Molasses, Paprika and Pine Nuts • Turkish Feta Cheese and Egg Pide • Coccoi Prena - Sardinian Potato Torta with Pecorino Sardo, Feta and Mint • Spanish Apple Torta

Cooking on the Wild Side with Chef John Ash Saturday, November 8, PM Relish Culinary Center, Healdsburg $100 Celebrated Chef and cookbook author John Ash will lead a demonstration of flavors that perfectly represent autumn in the wine country. John's very first cookbook American Game Cooking was groundbreaking in that it was based on contemporary approaches to cooking both wild and farm-raised game. John will use a few recipes from that book along with some new ones that feature locally-harvested wild mushrooms, other fresh fall produce, and wild game from Northern California and beyond. John will entertain us with his consummate stories and sound advice as we enjoy this exquisite four-course dinner paired with award-winning local wines. Warm Duck Breast Salad with Asian Spices • Wild Mushrooms baked in Parchment Beggar’s Purses • Red Wine Braised Venison Osso Buco with Creamy Polenta • Pan-Roasted Pears with a Candy Cap Mushroom Custard Sauce

Tasting and Talking Wine: To Oak or Not to Oak? with Tom Simoneau Thursday, November 13, 6:30 PM Relish Culinary Center, Healdsburg $50 or $145 for all three seasonal wine classes See page 3 for details about the Tasting and Talking Wine classes.



Holiday Cheese Course (partial hands-on) with Chef Sheana Davis Friday, November 14, 7:00 – 9:30 PM Relish Culinary Center, Healdsburg $60 Get ready for holiday entertaining with chef and cheesemaker Sheana Davis who will show you how to create a beautiful and delicious restaurant-style cheese course, the perfect ending for a festive dinner party. Chef Sheana has selected four artisan cheeses and will demonstrate how to make creative accompaniments for each—you will learn about compotes, candied nuts, chutneys, flavored honeys and more. After the demonstration, guests can participate in “plating” the complete cheese course, learning how to perfectly cut cheese and design a professional-looking plate. Of course, our evening would not be complete without pairing the cheese course with local wine. This is a great class for learning about artisan cheeses, classic and modern accompaniments, determining cheese quantities for a specific number of guests, appropriate cheese storing and cutting techniques, and professional plating and wine pairing suggestions. You'll leave with the knowledge and experience to host your own holiday cheese and wine party. Delice de la Vallee with Pear Cranberry Fruit Compote • Redwood Hill Camellia with Spicy Walnuts • Point Reyes Blue with Sage Infused Honey • Bellwether Farms Crescenza with Toasted Pine Nuts and Meyer Lemon Olive Oil A Braising Feast (hands-on) with Chef Doug Nicosia Saturday, November 15, 11:30 AM – 1:30 PM

plus 5:30 – 7:30 PM Relish Culinary Center, Healdsburg $90 When the weather gets cool, we all crave food that is warm and hearty. At this class, chef Doug Nicosia is going to lead you as you create luscious braised dishes inspired by his time living, cooking and farming in Italy. Braising is a perfect technique for cuts of meat that require long, slow cooking, providing melt-in-your-mouth results. (These also happen to be the less expensive cuts which is nice on the pocketbook.) Participants will meet in the morning to create each of the dishes, learning universal techniques for preparing braises that can be applied to a wide variety of meats and flavors. We'll serve a light lunch once the braises are cooking, then excuse guests for a few hours of free time in charming downtown Healdsburg to begin your holiday shopping or explore local tasting rooms, see a movie or just hang out in the town plaza, whatever suits your fancy. You’ll return to the Relish Culinary Center in the early evening to create a salad and sides before we relax and enjoy our feast paired with Quivira Vineyards wines. Sugo di Cervo - Venison braised with Pancetta, Tomato, Garlic, Rosemary, Thyme and Red Wine • Sicilian Beef Brassato - Beef braised with Sage, Garlic, Chili and Red Wine • Mela & Cavolo Nero Ripiena - Kale and Apples braised with Onion, Garlic and Apple Agridolce • Polenta Concia - Polenta with Butter, Parmesan and Fontina Cheeses • Gremolate - Herbal Parsley Sauce • Insalata di Mela e Finocchio - Fennel and Apple Salad • Bellweather Farms Italian-Style Cheeses with Sensuous Farms Mostarda & Preserves



Secrets for Perfect Pies, Tarts and Galettes (hands-on) with Chef Kathleen Stewart Sunday, November 16, 1:00 PM Relish Culinary Center, Healdsburg $75 Just in time for Thanksgiving, master baker Kathleen Stewart of the Downtown Bakery here in Healdsburg will lead this hands-on class where each guest will learn to make a perfect pie, tart and galette (rustic tart). Kathleen's pastries are masterpieces and she will share secrets and techniques sure to increase your baking confidence. Pastry dough is one of those things that you learn by doing, so at this class all participants will make each item. You'll take home a petite pie and tart that you make in the class plus a "puck" of pie and hazelnut dough to make it easy for you to create your own masterpieces at home. We'll savor the galette warm out of the oven with homemade ice cream at the end of the class. Pumpkin Pie - Pie Dough • Linzer Tart - Hazelnut Dough • Apple Galette - Galette Dough Spicy and Sweet Thai (hands-on) with Chef Mei Ibach Friday, November 21, 6:00 PM Relish Culinary Center, Healdsburg $85 Warm up from the inside out at this fun and interactive Thai cooking class with Asian food specialist and chef Mei Ibach. These Thai recipes are the perfect foundation for a wide variety of Thai cooking. You will learn about specialized Thai ingredients like curry paste, lemongrass and palm sugar and, most importantly, chef Mei will teach you how to balance sweet, sour, spicy and salty flavors—the key to creating incredibly flavorful and authentic dishes. We'll enjoy our dinner with Thai beer and local wines, learning about pairing wines with Asian flavors. Miang Kam – “Seven Ingredients” wrapped in Spinach Leaves with Plum Sauce • Green Papaya with Grilled Shrimp • Chicken Satay with Peanut Sauce • Shrimp and Tofu Pad Thai • Red Curry with Pumpkin and Beef • Mango with Sweet and Sticky Rice



Wild Mushroom Foraging and Cooking with Chef Elissa Rubin-Mahon Saturday, November 29, 9:30 AM Relish Culinary Center, Healdsburg $75 Come forage with chef Elissa Rubin-Mahon, past president and founding culinary chairperson of the Sonoma County Mycological Association, who will teach us about collecting, storing and using local wild culinary mushrooms. We'll meet at a scenic private property near Healdsburg where we will venture into the surrounding woodlands to foray under the watchful eye of Elissa. After our tromp in the woods, we will return to the Relish Culinary Center for a cooking demonstration where Elissa will prepare any edible treasures we find plus some of her favorite mushroom specialties. Lunch will be served with hearty local wines. Horn of Plenty Terrine with Crostini • Savory Wild Mushroom Clafouti • Farro Risotto with Porcini Mushrooms and Arugula Salad • Candy Cap Cream Canoli 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. Seasonal Cocktails for the Holidays with Mixologist Scott Beattie Friday, December 5, 6:00 – 8:00 PM and special guest Lance Winters of St. George Spirits Relish Culinary Center, Healdsburg $65 Winter citrus fruits are a bartender’s best friend and, this time of year, they are plentiful in the wine country. At this event, Scott will create three citrus cocktails such as the Waverly Place Echo with Hangar One Mandarin Orange Vodka, fresh Satsuma Mandarin Oranges, Chinese Five Spice Honey and more. Scott’s creations are unusually flavorful and perfectly balanced (read: not too sweet) because he layers a multitude of flavors in the same way a chef combines ingredients in a gourmet dish. Scott will show you how fresh ingredients and classic techniques result in extraordinary cocktails. St. George distiller Lance Winters, who's been hand-crafting beer and spirits for more than 20 years, is always a great addition to our cocktail events as he talks about distilling techniques, history and lore. All of Scott's cocktails will feature St. George and Hangar One spirits...and a few surprises are always on tap (in the bottle?) when Lance is involved. Participants will enjoy each cocktail with homemade Dim Sum, the perfect pairing with the brightly flavored cocktails, and take home recipes for all cocktails. This is not a dinner class so think about following up the class with a light dinner. Scott will bring copies of his new book Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus (Ten Speed Press) for guests to purchase—a fantastic holiday gift idea. He and Lance (who is featured in the book) will be happy to sign copies at the end of the class.



2009 date just released!

Three-Day Artisan Food and Wine Tour A premier behind-the-scenes wine country experience

Relish Culinary Adventures is partnering with Hotel Healdsburg, Sonoma County’s premier luxury lodging on Healdsburg’s historic town plaza, to offer this two-day, three-night Artisan Food and Wine Tour—an exclusive introduction to the popular Sonoma County food and wine scene. Arrival: Welcome Reception. Meet the other tour participants and savor appetizers from Charlie Palmer’s Dry Creek Kitchen paired with local wines. Day One: Food. Venture to a Sonoma County Artisan cheesemaking facility for an exclusive visit with the owner. Experience first-hand the passion for traditional cheesemaking methods, learn why this region is well-suited for creating world-class cheese and, of course, enjoy tastes! Return to the Relish Culinary Center in Healdsburg to cook under the guidance of a talented, local chef to create a four-course gourmet lunch featuring Sonoma County cheese, produce, meat and seafood. We’ll share the resulting feast with a sampling of award-winning local wines. Afternoon and evening free to explore Healdsburg’s unique shops, restorative spas and outstanding restaurants. Day Two: Wine. Visit an award-winning boutique winery for a private vineyard and winery tour and tasting with the winemaker, followed by an al fresco lunch at his historic home. Be a winemaker for a day at an exclusive wine blending session where you will create and take home your own personal bottle of wine. That evening we’ll celebrate the culmination of our food and wine adventure with a six-course dinner at Charlie Palmer’s Dry Creek Kitchen. Dates Monday - Wednesday, May 11-13 Call for additional 2009 dates Price $1400 per person, double occupancy $1700 single occupancy (Limited to 12 people)

Visit the Relish website for more details.



All About Dungeness Crab with Chef John Ash Saturday, December 6, 6:00 PM Relish Culinary Center, Healdsburg $105 At this class, we'll celebrate that great local (and sustainable) treasure: fresh Dungeness crab. Award-winning Chef and cookbook author John Ash will lead a dinner demonstration of creative Dungeness Crab recipes that perfectly represent the holiday season in Sonoma County. In addition to sharing these favorite recipes, Chef John will discuss selecting and storing crab, the benefits and ease of starting with live crab, and the best way to crack it and remove that delicious meat. And you can always expect Chef John to entertain us with his consummate stories and sound advice. We'll enjoy our complete crab dinner paired with local wines, including Chef's own Sauvignon Republic Sauvignon Blanc. Crab Rice Paper Rolls with Spicy Dipping Sauce • Crab, Coconut and Winter Greens Soup • Luscious Crab Risotto with a Carrot-Corn Broth • Buttermilk Panna Cotta with Raspberry Sauce Contemporary Desserts (hands-on) with Chef Patti Taan Thursday, December 11, 6:30 PM Relish Culinary Center, Healdsburg $70 If you've always wanted to make restaurant-quality desserts or just need some sweet new ideas for the holiday season, this class is for you. Chef Patti Taan, renowned pastry chef at Charlie Palmer's Dry Creek Kitchen, leads this hands-on class where participants will make each component of an exquisite dessert. You'll learn professional techniques, from baking moist cakes to creating perfect custard, caramelizing sugar for a brulée to making sweet jelly candy (gelee). Each of these dishes can stand on its own but, for restaurant-quality results, Patti will discuss and show us how to put them all together into a single composed dessert, Dry Creek Kitchen-style. This will be a celebration of winter citrus as we use local fruit to create these wonderful desserts. We'll relax, have a glass of wine and end the evening savoring our luscious desserts. Meyer Lemon Custard Crème Brulée • Lemon Olive Oil Cake • Clementine Tangerine Sherbet • Citrus Medley with Lemon-Lime Gelee

Volunteering with Relish There are many benefits to volunteering at Relish events: • Interact behind-the-scenes with chefs, farmers and winemakers • Choose to volunteer at classes that interest you • Receive the class recipe packet • Sample the wine and food • Learn new cooking tips and techniques • Enjoy the company of other like-minded “foodies” • Earn free classes • Most importantly, have fun!

Please contact us at [email protected] if you’d like to volunteer.



Fourth Annual! Christmas Teddy Bear Tea with Nitsa Knoll Sunday, December 14 Hotel Healdsburg, Healdsburg 1:00 PM

$108 for an adult/child pair; $50 for additional child or adult Put on your Christmas finery and celebrate the season with a sophisticated holiday tea for the whole family. We're setting the table with fine china for this exquisite event where the charming Chef Nitsa Knoll will show you how to make beautiful tea sandwiches—some for the grown-ups and others for the youngsters. You can expect Christmas decorations, live holiday piano music and other entertainment, and superb refreshments from Bungalow Tea, plus a visit from you-know-who bringing teddy bear cookies for everyone to decorate—don't forget to leave one for him on Christmas Eve! Tea Sandwiches: Peanut Butter and Jelly on Bakery White Bread, Turkey and Cheese on Brioche, Prosciutto with Fig Butter on Sourdough, Smoked Salmon on Light Rye • Peppermint Tea • Orange Rooibos • Earl Grey • Teddy Bear Gingerbread cookies to decorate and take home Hotel Healdsburg offers premier luxury lodging on Healdsburg's historic downtown plaza. This class will be held in the stylish lobby decorated for the holidays.

Fourth Annual! Family Gingerbread House Decorating Relish Culinary Center, Healdsburg Tuesday, December 16 $70 for up to 5 people 6:30 – 8:30 PM Round up friends and family and enjoy a holiday-filled night out. Each group will decorate their own pre-built gingerbread house with extra frosting and oodles of candy decorations sure to bring out the creative side in kids of all ages. These are large, sturdy and delicious gingerbread houses made by a fantastic bakery in San Francisco. And, unbelievably, they stay fresh and tasty for at least a couple of weeks. You can expect holiday music and hot chocolate to complete this family-oriented gathering. Each group will take its decorated gingerbread house home to admire (and devour...) Sixth Annual! Kid’s Holiday Treats Workshop (hands-on) Relish Culinary Center, Healdsburg Monday, December 22 $50 1:00 – 3:30 PM We're thrilled to offer another holiday treats workshops where kids make a variety of seasonal goodies (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 eat. Each student will take home a decorated box with goodies to share (or not...) And we'll all enjoy the Hot Chocolate and Peppermint Ice Cream at the end of the class. Holiday Magic Wands • Sugar Cookie Mittens • Peppermint Ice Cream • Molinillo-Mixed Mexican Hot Chocolate • And a few surprises



About Our Events A Relish cooking class is the perfect complement to your wine country experience. Step into another world and meet the chefs, food purveyors, and winemakers that make Sonoma County a food and wine destination. Relish creates a relaxed, festive environment for everyone from beginners to seasoned chefs. Our professional chef-instructors will ensure that you leave every class with new techniques, recipes, ideas and inspiration.

· Cooking classes are held at various Sonoma County locations as listed with each class description, including the new Relish Culinary Center. We send directions to class locations with each class confirmation and provide directions to most locations (except private homes) on our website.

· Students receive copies of all recipes and full meal portions of all menu items unless otherwise noted on the class description.

· Demonstration classes are observation-style with students comfortably seated at tables facing the cooking area with high-definition cameras and televisions (at the Relish Culinary Center) or an overhead mirror (at roving classes). All classes are demonstration unless otherwise noted. The Relish Culinary Center can accommodate up to 36 guests for demonstration classes. “Roving” demonstration classes are limited to 24 guests. Demonstration classes last approximately 3 hours unless otherwise noted.

· Hands-on classes allow students to cook the meal themselves. Typically, a hands-on class consists of three parts: a brief lecture, cooking under the guidance of the chef, and, of course, eating. Usually, students work in small groups on one or more recipes in parallel with the other groups. For a hands-on class, we ask that you dress in comfortable, casual clothing and closed-toed shoes and have long hair pulled back. Hands-on classes are limited to 20 students and last approximately 3½ hours unless otherwise noted.

· Staff for each class includes the chef-instructor, a Relish manager, and at least two volunteer assistants. Often representatives from the class location, the winery whose wine is poured for the event, or other special guests also may participate in the class.

· We reserve the right to substitute menu items and ingredients due to availability.

· By attending a Relish event, you agree to be photographed or filmed and give permission to use your likeness in promotional materials.

· Students over 21 years of age will be offered two 6-ounce glasses of wine (or, at some classes, aperitif, beer or cocktails) served with the food. Participants may be asked to present identification to prove that they are of legal California drinking age.

· Participation in a Relish hands-on class places you in a typical cooking environment with inherent risk. By registering for a Relish event, you agree to release Relish and its staff, employees and contractors, from all liability arising from direct or indirect damages or injury.



Payment and Cancellation Policies

· Class fees must be paid at the time of registration as classes are filled on a first-

come, first-served basis.

· We offer discounts for groups of 6 or more and to individuals who register for 3 or more classes at one time. Registration for all guests/classes must be done at the same time. Please contact us by phone at 707.431.9999 to register your group. Discounts cannot be combined.

· One week’s cancellation notice is required for a class credit or refund. Refunds can only be made in the same method as originally paid, whether check, credit card or gift certificate, minus a $15 transaction fee. We will waive the $15 transaction fee if you choose to hold a class credit for a future event.

· There are no refunds or credits when less than one week's notice is received. We encourage you to find a substitute should you discover that you are unable to attend a class. Please understand that we cannot make exceptions.

· Cancellation policies also apply to gift certificates.

· We must receive a group cancellation at least 30 days in advance to be able to provide a refund (minus a $15 transaction fee.) If enough participants cancel leaving less than 6 participants in a group, the volume discount is no longer applicable.

· We reserve the right to cancel or reschedule classes due to insufficient enrollment or instructor illness. In case of cancellation, students will be notified and full refunds will be given.

· Policies for multi-day tours are available on our website.

Cooking Class Gift Certificates Make great holiday gifts!

“Our son and daughter-in-law wanted to give my husband and me a present that wasn’t ‘stuff.’ They told me, ‘All we want, mom, is to be with you and dad and partake in a meal.’ Our Relish class was a perfect present &experience that we’ll remember forever.”

-Jane R., Benicia

Gift certificates are available in any amount, allowing the

recipient to select from our published catalog.

We can send the gift to you or directly to the recipient with a

gift card and current class catalog.

Please contact us to order a gift

certificate today.



Quick Reference Guide to Classes Demonstration Classes (chronological order)

October 11: Russian River Food and Wine Dinner at Copain Winery November 8: Cooking on the Wild Side November 14: Holiday Cheese Course November 29: Wild Mushroom Foraging and Cooking December 5: Seasonal Holiday Cocktails December 6: Dungeness Crab

Hands-on Classes (chronological order)

October 3: Tarts and Pies October 17: Fall Vegetable Workshop October 19: What’s Fermenting? Pickles, Sauerkraut and more October 24: Decadent Coffee and Chocolate Desserts November 1: Global Baking November 14: Holiday Cheese Course (partial hands-on) November 15: Braising Feast November 16: Perfect Pies, Tarts and Galettes November 21: Sweet & Spicy Thai December 11: Contemporary Dessesrts

Kids and Family Classes (chronological order)

October 25: Ghoulish Goodies December 14: Christmas Teddy Bear Tea December 18: Gingerbread House Decorating December 22: Kids Holiday Treats Workshop

Classes for Vegetarians* (chronological order)

October 3: Tarts and Pies* October 17: Fall Vegetable Workshop October 24: Decadent Coffee and Chocolate Desserts November 1: Global Baking* November 14: Holiday Cheese Course November 16: Perfect Pies, Tarts & Galettes November 29: Wild Mushroom Foraging and Cooking December 5: Seasonal Holiday Cocktails* December 6: Dungeness Crab** December 11: Contemporary Desserts

* Some classes for vegetarians may not be entirely meat-free but lean heavily toward vegetarian recipes or allow the student to create his/her own meal without meat. Please check the class description and menu to determine if the class is right for you.

** “Fishetarian” classes



Quick Reference Guide continued

Tasting and Talking Wine Series October 9: Is Mendocino the New Napa? November 13: To Oak or Not to Oak?

Classes at Wineries (alphabetical order by winery

Copain Wine Cellars October 11: Russian River Food and Wine Dinner

Classes at Other Fabulous Locations (alphabetical order by location)

Hotel Healdsburg December 17: Christmas Teddy Bear Tea

Cooking Class Gift Certificates The Perfect Holiday Gift for the “Foodie” in Your Life

Relish Culinary Adventures gift certificates are available in any amount, allowing the recipient to select any class from our published catalog. Or you can reserve space in a specific class that you know would be just right. Even better, reserve space for you and the recipient to share the fun and create memories together.

We will send the gift certificate to you directly or to the recipient with a gift card and a current class catalog. We will have your gift certificate in the mail the next

business day.

Please contact us to order a gift certificate today.



About Relish Culinary Adventures Relish Culinary Adventures is a culinary education business based in Healdsburg, California, in the northern Sonoma County wine country. Relish offers a variety of culinary activities, including hands-on cooking workshops, demonstration cooking classes, single and multi-day culinary tours, private cooking parties and team building events. Our goal is to celebrate the wonderful foods of our region and provide a fresh and stimulating learning experience for every person at every event. Relish was founded in 2003 by home chefs who were passionate about exploring and sharing the food and wine that make Sonoma County a culinary destination. To explore the level of interest in a culinary program, the founders began offering cooking classes at a variety of locations in and around Healdsburg, including private homes, wineries, art galleries, cafes and farms. The concept of the “roving” cooking school was so popular that founder Donna del Rey expanded the business to offer private events, wine education, culinary tours, “On the Farm” classes and other unique activities that take advantage of the area. The newest addition is an Event Center in downtown Healdsburg designed to augment the roving events with a gourmet teaching kitchen. Relish supports the bounty of local chefs, farmers and food purveyors in Sonoma County from whom it builds an impressive list of class instructors. We pride ourselves in featuring local, organic and seasonal ingredients whenever possible and encourage guests to support local, sustainable farms in our region and their own.

The Relish Culinary Center

The latest addition to the Relish family is our new culinary center in downtown Healdsburg. This schedule contains on-site events at the Center that complement our roving culinary adventures. The Relish Culinary Center echoes the comfortable yet sophisticated style of the award-winning Hotel Healdsburg whose entrance is across the street. The Center has the feel of a modern farmhouse kitchen―unstained cement floors and corrugated brushed aluminum siding balanced with natural wood and fresh colors. The space is designed to accommodate both demonstration and hands-on cooking events with state-of-the-art DCS home appliances, modern stainless sinks and fixtures, stone countertops and classically beautiful white oak cabinetry. We want to create a "wow" factor as you enter and, especially, cook in this gorgeous kitchen. The Center also features an outdoor kitchen that includes a Mugnaini Wood-Fired Oven, built-in DCS gas grill and stainless steel storage cabinets. We have outdoor seating so guests can enjoy the temperate weather of the area. As an extension of our support for sustainable farming and local artisan producers, the Center features a variety of green products and finishes such as locally-built kitchen cabinets featuring FSC-certified hardwood, no-added-formaldehyde plywood and low VOC finishes; locally manufactured tile in the kitchens and bathroom; bamboo multi-purpose tables; no VOC paint; low VOC, non-toxic floor sealant; recycled teak furniture; on-demand water heating; and more. We invite you to join us for a fun and inspiring wine country cooking experience at the Center or one of our roving locations.



fall/holiday 2008 schedule · indulge in the wine and food that make sonoma county wine country...

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