Reservations
  • Relish

July 25, 2014 - Now in Healdsburg

  • fresh berries

We are fortunate to have bountiful crops and talented chefs here in Healdsburg.

For the home chef – and those who love them - Relish Culinary in town offers creative cooking classes, demonstrations and dinners featuring summer delights: http://www.relishculinary.com/

On Friday, August 1st, Chef Louis Maldonado of Top Chef and Spoonbar restaurant returns to Relish for a great Summer Suppers class. Meet Chef Louis and learn about his approach to food and recipes as you create a meal under his guidance.

The same weekend, they have a festive Mozzarella, Burrata and Pizza class led by Chef Anne Cornell where participants will stretch fresh mozzarella into a variety of shapes and sizes, learn authentic techniques for burrata (fresh mozzarella filled with a luscious creamy filling), and make a variety of dishes including wood-fired pizza to share for dinner.

Chef Sofia Petridis-Lim leads a Festive Greek Supper class, a Sunday afternoon hands-on class, featuring robust Mediterranean summer flavors.

Bottle up a bit of that summer flavor (to savor on a rainy winter day) at the Summer Fruit Jam making class with Chef Elissa Rubin-Mahon.

August Wood-Fired Maker Dinner
On Friday, August 8th at 6:30 p.m., come to the “CHEESE MAKER + WINE MAKER + FARMER + CHEF” dinner at Relish Culinary Center, downtown Healdsburg. The dinner features lamb, produce and wine from Preston Vineyards and gorgeous cheeses from Bellwether Farms. Dinner includes two glasses of Preston wine. A great deal at $69 per person plus tax!

We’re also lucky to have two independent book stores in town: Copperfield’s and Levin & Co.  Both stores on the Plaza have selected books for summer reading. It’s not too late to grab a real book, swing in a hammock and travel to another world.

Ice tea goes well with summer reading and hammocks:
Cranberry Ice Tea
1 gallon water
1 c. (or less) sugar
15 tea bags – regular black tea
1 12-oz. can frozen cranberry juice concentrate

Put water in large pot and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and steep until desired strength; turn off heat. Stir in cranberry juice concentrate. Cool and serve over ice. Can be garnished with fresh berries.