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What’s Fermenting?...Pickles, Sauerkraut and More (hands-on)

with David Ehreth

Sunday, October 19, 1:00 PM

Relish Culinary Center, Healdsburg


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


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.

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

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

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

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Toll Free: 877.759.1004

Local: 707.431.9999

Ghoulish Goodies (hands-on)

with Chef Nitsa Knoll Relish Culinary Center, Healdsburg

Saturday, October 25, 1:00 PM $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


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


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.

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



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