Food and Wine Enthusiasts Classes

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From Foodie to Farmstead: Sustainable Practices to Transform Yard to Raised Bed Chicken Haven

Saturday May 06, 2017
9:00 AM - 12:30 PM

 None

Interested in putting in a spring garden, or looking for advice on simple ways you can turn your backyard into a thriving food source? Whether it is the spiraling sacred geometry in the vibrant green florets of Romanesco Broccoli or the Olive Egger Hen that inspire you, there is something for everyone in this fun and informative seminar. Get your hands dirty as we explore plant selection, crop rotation, and organic growing methods in the newly expanded teaching gardens! In the coop, we will explore the chicken: the bizarre, trendy new pet affectionately referred to as "the new pug" and compare fresh vs. store bought eggs. You will be amazed by how little space and time is required to take control of your food when using regenerative, self-supporting agricultural methods at your site. At the end of the seminar, participants will sample salads and refreshments prepared by students of the Napa Valley Culinary Program.. In addition to the hands-on tools shared during the seminar, participants will leave with printed resources, recipes, seeds, fresh eggs, and one lucky participant will win a large basket of produce! From raised beds to raising chickens, this fun and informative farm tour and workshop offers the hands-on experience you will need for your own farmstead.
Hands On - Cost: $85 - #70879 - (Register Online)

Blade Master

Thursday May 11, 2017
6:00 PM - 9:00 PM

Chef Adam Busby, CMC

Preparing great food begins with a sharp knife and solid hand skills. None of us are born with great knife skills, but a good teacher can get you on the road to professional results! Knives are the tools of the trade and it's important to know how to use them correctly. We begin the class with a brief discussion of knife types, what to look for when pur-chasing, sharpening stones, how to sharpen, and honing with the steel. Next we all work in the kitchen under the watchful eye of Chef Adam to ensure proper hand movements while learning various important vegetable cuts that every serious food enthusiast should know. Spend a few hours with Chef Adam and let a professional show you the tricks of the trade.
Hands On - Cost: $85 - #70866 - (Register Online)

Ice Cream Sundae--the All American Dessert...Dressed Up--All New

Saturday May 13, 2017
11:00 AM - 2:00 PM

Pastry Chef Stephen Durfee

An all new class from Chef Durfee--this time on building the perfect Sundae--the All American Dessert that spans from "down-home" to "parfait-perfect" for fine dining. Starting with a how-to on Ice Cream, Chef will show you his favorite recipes that can be done in all types of Ice cream machines, from hand crank to machine operated. Moving on to luscious sauces of Bittersweet Chocolate to Salted Caramel and Fresh Strawberry and toppings of Crystalized Hazelnuts, Peanut Brittle and Old Fashioned Coconut Kettle Corn this class will give you a whole new repertoire of fun summer desserts. Join this class with Chef Durfee's Biscuit class for an amazing array of mix and match desserts for entertaining.
Hands On - Cost: $85 - #70868 - (Register Online)