Tomatoes & cheese
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Thursday, November 15

Cooking Class: Mastering Risotto
 

Napa Valley College
1088 College Avenue
St. Helena, CA
6:00 p.m. to 8:30 p.m.
707-967-2901
Reservations

Getting risotto to turn out perfectly creamy and al dente every time can take practice and attention to detail. The result shouldn't be soupy, and it shouldn't be stiff. Learn to make a fail proof risotto you'll be proud to serve to guests. After this hands-on class, you'll be able to improvise with confidence.

Saffron Risotto with Butternut Squash
Risotto with Tomato and Fresh Mussels
Farro Risotto with Wild Mushrooms
Autumn Chicory Salad with Persimmons and Pears

Saturday, December 1

Cheese Class: Better with Bubbles
 

SHED
25 North Street
Healdsburg, CA
1:00 p.m. to 2:30 p.m.
Reservations
707-431-7433

We’re popping the cork on several fine sparkling wines from Roederer Estate, including a rosé and the top-of-the-line L’Ermitage. We’ll sample these awesome bubblies with cheeses that rise to the occasion. Get some classy pairings for your holiday cheese boards! A Roederer representative will be present.

Thursday, December 6

Bread & Cheese: Seven Perfect Pairings
 

Artisan Baking Center
1120 Holm Road
Petaluma, CA
6:00 p.m. to 8:00 p.m.
Reservations
707-778-1073

I’m teaming up with Artisan Baking Center’s Craig Ponsford to explore the time-tested harmony between these two ancient foods. You’ll sample seven loaves baked expressly for the class paired with seven artisan cheeses. A seriously fun evening! Plus wine and beer, of course.

Saturday, December 8

Cooking Class: Spanish Seafood Lunch
 

Ackerman Heritage House
608 Randolph Street
Napa, CA
11:00 a.m. to 2:00 p.m.
Reservations
855-AFV-WINE
$165

Join me for this demonstration class in the Ackerman Heritage House’s beautiful kitchen. You’ll enjoy generous tastes of all the dishes, with wine, and you’ll leave with detailed recipes so you can recreate the meal at home.

Spanish Garlic Shrimp with Sherry
Escarole Salad with Pomegranates, Walnuts and Mint
Halibut with Fennel, Chickpeas and Saffron Aioli
Olive Oil, Orange and Almond Cake with Kumquat Compote