Food and Wine Enthusiasts Classes

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Sopas de Mexico - Soups from the Mexican Kitchen

Tuesday Jan 23, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Sopa - a part of every Mexican Meal - the staple of home cooking. Chef Lui brings to the table some of the oldest recipes in Mexico , time-tested recipes of the Mexican grandmother and adds his special modern twist. With the wet cozy weather here to stay, these soups will be a great addition to your weekly menu. Tonights menu will include: Caldo de Papa con Carne, Sopa de Fideo, Sopa de Tortilla, Sopa de Frijol Negro, Sopa de Elote, Albondigas
Hands On - Cost: $85 - #73385 - (Register Online)

"Chef's Table" Pop up Restaurant with Chefs Adam and Barbara - Sensational Spring Supper

Friday Feb 02, 2018
6:00 PM - 9:00 PM

Chef Barbara Alexander

Executive Chef of the Napa Valley Cooking School, Barbara Alexander comes from a long background of restaurants and Cooking Schools. She has headed the culinary programs at the Napa Valley Cooking School for the last 10 years, expanding the culinary offerings considerably and is most proud of the wonderful variety of culinary experts that make up the faculty of the Food Enthusiast Program. Prior to her directorship at the Napa Valley Cooking School, Chef Barbara was an instructor at the Culinary Institute of America at Greystone, and instructed for five years at the acclaimed Dubrulle Culinary Institute of Canada, after returning from a seven-year stint in award winning hotels and restaurants in Australia and England.

The perfect class for all you food enthusiasts to observe two professional chefs preparing a 5 course dinner for 20-and making it look easy! In this class--part demonstration and part reality cooking show-- you will be in the midst of two chefs cooking together to make a 5-course dinner. You will receive recipes, preparation tips, and may be invited to join in the plating, or stir the sauce! Come alone or with friends and share an evening with fellow foodies, eating, tasting wines and dining on only the freshest, farm-grown, seasonal ingredients. You will be ready to pull this one off at home and make it look easy. Tonight's class is a "hats-off to the classical French background of both chefs, with an all modern touch. Chefs Barbara and Adam will delve into their classical training to bring techniques and flavors that work together and represent the season, but with a whole new approach to presentation and simplicity. Menu: Crostini of Clams & Avocado, Cauliflower Variations, Greek Yogurt & Marcona Almonds, Crab Cake & Cilantro Caesar, Wood-Fired Slow Braised Pork in Sage & Milk, Garnet Yam & Parmesan Gnocchi, Roasted Roots & Shoots, Single Malt Butterscotch Pudding with Warm Spice Beignets.
Demonstration and Dinner - Cost: $100 - #73375 - (Register Online)

Traditional Mole

Tuesday Feb 06, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Welcome back to this much requested class from Chef Lui, focusing on the famous Mole of Oaxaca. After spending a week training with a Oaxacan Chef on the intricacies of traditional moles, Chef Lui has created some updated recipes that will take you through the varied, multi-process steps of making a classical mole: toasting and grinding spices, toasting nuts, identifying, toasting and preparing a variety of chilies, adding sweet and sour ingredients and chocolate and grinding and cooking into the famous mole paste which is the base of this delicious classical stew. Chef will also prepare a vegetarian version. Traditional side dishes and garnishes will round out this delicious dinner.
Hands On - Cost: $85 - #73386 - (Register Online)

Napa Wine - "Taste and Evaluate Wine Like a Pro"

Tuesday Feb 13, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

This training requires good quality wine from any region of the world. Napa wines will be the perfect guide to understand one of the most popular tasting methods: Blind wine tastings. This method covers Horizontal and Vertical tastings. Wine tastings are designed to find wines that you will thoroughly enjoy. There's no right and wrong when it comes to wine tasting. This class will help you evaluate and find the wine that suits your taste and learn the importance of color, aromas and flavors that make wine so unique and highly sophisticated.
Demonstration Tasting - Cost: $90 - #73349 - (Register Online)

Napa Wine - Taste, Service and Understanding 3-Class Series

Tuesday Feb 13, 2018 - Feb 15, 20185:00 PM - 7:00 PM
Sommelier Victor Orozco

Sign up for the complete series of classes at a reduced fee. The series includes: Napa Wine - "Taste and Evaluate Wine like a Pro", "The Keys to Serving Wine", and "The Art of Appreciating Wine".
Demonstration Tasting - Cost: $240 - #73355 - (Register Online)

Napa Wine - "The Keys to Serving Wine"

Wednesday Feb 14, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

Whether at home or at your business place, how to store wine, or open a bottle, at what temperature should wine be served, and the kind of glassware to be used, are possibly the most important things you need to know to provide the perfect service. Basic wine knowledge plus other important facts such as decanting, the order in which a wine should be served and, very important, how to pair food and wine, will make your dinner or tasting an unforgettable and impressive experience.
Demonstration Tasting - Cost: $90 - #73351 - (Class Full)

Napa Wine - "The Art of Appreciating Wine"

Thursday Feb 15, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

The more we understand wines, the more we can recognize, not only our personal preferences, but those wines that can fully satisfy our guests, friends or family members. Napa wines can be the perfect guide to learn the art of wine appreciation. This class will teach you the meaning and importance of the balance between all the factors that contribute to the flavor and character of the wine, applicable to wines from other regions of the world. This will teach us to speak intelligently about wine.
Demonstration Tasting - Cost: $90 - #73353 - (Register Online)

Cafes of Paris- Croissant, Kougin Amman and Viennoiserie

Friday Feb 23, 2018 - Feb 24, 2018
Chef Barbara Alexander

Ok, so a trip to Paris isn't on the books for Spring Break? Well, come and enjoy the ethereal experience of a freshly baked Croissant, Kougin Amman and sweet and savory Danish right here at the Napa Valley Cooking School. Friday night we will make our doughs and do our folds and shaping, meeting again early Saturday morning to bake. We will even make our own confiture and butter! You will be home by mid-morning with a basket of freshly baked treats. Make sure to have some good coffee and friends to enjoy your handiwork. Class meets on Friday from 6:00 pm to :00 pm and Saturday from 8:00 am to 10:00 am.
Hands On - Cost: $125 - #73377 - (Register Online)

From Bouillabaisse to Cioppino - Regional Fish Stew

Thursday Mar 01, 2018
6:00 PM - 9:00 PM

Chef Adam Busby, CMC

Join Chef Adam in an all-new class on Regional Fish Stews. Using what is available on our plentiful coastlines, Chef will guide us from Bouillabaisse, redolent with saffron and garlic to San Francisco's famous Cioppino, Spain's Fideos with Mussels and Chorizo to a Pacific Northwest Creamy Oyster Chowder. Paired with some great local bread and salad, this will be an evening to remember. Sign up early
Hands On - Cost: $95 - #73380 - (Register Online)

Brunch on the Baja

Tuesday Mar 06, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Over the many years that I have known Chef Lui, he has taught me many great family favorites that are eaten for breakfast, brunch or really anytime in Mexico. With that laid-back Baja vibe (think a Michelada with Breakfast) Chef Lui will teach you some great new recipes to spice up your weekend mornings. The menu includes: Classic Chialquiles, Real Huevos Rancheros, Chicharrones, Birria (Braised Beef in chili Colorado Sauce), Huevos Ahogados (Eggs Drowned in Cactus) Pozole and my personal favorite: Enfigjoladas (Tortillas in Black Bean Sauce with Chipotle and Crema)
Hands On - Cost: $85 - #73387 - (Register Online)

Puff the Magic Pastry

Saturday Mar 10, 2018
11:00 AM - 2:00 PM

Pastry Chef Stephen Durfee

Puff pastry is a mysterious and wonderful thing, just short of pure magic! Thousands of layers of light crispy pastry - perfect for so many uses. Join Pastry Chef Stephen Durfee as we unfold the mysteries of puff pastry. You'll be amazed by how simple it really is! We'll use our finished product to make some beautiful desserts - Creamy Raspberry Mille Feuille (Napoleons), Buttery Pithivier and a classic Apple Tart Tatin. Plus, we'll turn out some savory turnovers, vol au vents and cheese straws.
Hands On - Cost: $85 - #73383 - (Register Online)

Dungeness Crab Mania!

Wednesday Mar 14, 2018
6:00 PM - 9:00 PM

Chef Barbara Alexander

Yes it is Dungeness Crab Season in the Bay Area, and a great time to learn new recipes for one of the most famous delicacies of our coastline. Join Chef Barbara for an evening of fun, simple and "entertaining-friendly" crab recipes. Look forward to Wok-Fried Chili Crab, Spaghetti with Warm Crab & Meyer Lemon Creme Fraiche, Roasted Garlic Crab, Twice Baked Crab and Gruyere Souffle & a Cool Thai Crab and Coconut Salad. Register early for this sure-fire sell out class and bring your appetites for a delicious, hands-on crab-fest!
Hands On - Cost: $95 - #73378 - (Register Online)

Ramen

Saturday Mar 17, 2018
11:00 AM - 2:00 PM

Chef Ken Woytisek

This once humble dish, noodle soup, has become a globally iconic Japanese food. There are three elements to a bowl of this savory noodle soup: the broth, noodles, and toppings. It is the broth that is the soul of any ramen dish. There are no set standards or definitions for a ramen recipe. Each region of Japan has its own philosophy of ramen. In this class we shall prepare several of the most popular variations: Sapporo Ramen or Miso Ramen (the first regional style ramen that became so popular throughout Japan, Hakata Ramen or Tonkatsu Ramen (for pork lovers!), Wakayama Ramen (claimed to be the most delicious ramen in all Japan), Tokyo Ramen (a ramen with a slightly Chinese take), Nagoya "Taiwan" Ramen (created by a Taiwanese immigrant chef in Nagoya. A shoyu (soy) ramen with a kick of spices). I hope you will join me in the preparation of these wonderful ramen soups! Oishe!
Hands On - Cost: $95 - #73390 - (Register Online)

Who's Your Mama & Can You Make a Roux - Gumbo and Biscuits with a Louisiana Chef

Wednesday Mar 21, 2018
6:00 PM - 9:00 PM

Chef Kim Wiss

"Who's Your Mama?" and "Can you Make a Roux?" are two of the most important questions asked in Louisiana culture. Gumbo, which has been a foundation of Southern cooking since the 18th century, requires the perfect roux as its foundation - and of course, who's your mama, is the key to everything about your southern character and cooking skills! Louisiana native Chef Kim Wiss is the "mama" of gumbos - ranging from Seafood Gumbo, Duck and Andouille Gumbo, Chicken and Sausage Gumbo, Vegetarian Gumbo and Gumbo des Herbs (and including a gluten-free version). Kim will teach you how to perfect this much-loved dish of the different nationalities that settled in Louisiana--French, African, Spanish, and American Indian. Served with Old-Fashioned Southern Biscuits, Creole Bread Pudding and some music from the bayou, this will be a fun filled evening with recipes to add to your fall repertoire!
Hands On - Cost: $85 - #73389 - (Register Online)

Napa Wine - "Taste and Evaluate Wine Like a Pro"

Tuesday Apr 03, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

This training requires good quality wine from any region of the world. Napa wines will be the perfect guide to understand one of the most popular tasting methods: Blind wine tastings. This method covers Horizontal and Vertical tastings. Wine tastings are designed to find wines that you will thoroughly enjoy. There's no right and wrong when it comes to wine tasting. This class will help you evaluate and find the wine that suits your taste and learn the importance of color, aromas and flavors that make wine so unique and highly sophisticated.
Demonstration Tasting - Cost: $90 - #73350 - (Register Online)

Napa Wine - Taste, Service and Understanding 3-Class Series

Tuesday Apr 03, 2018 - Apr 05, 20185:00 PM - 7:00 PM
Sommelier Victor Orozco

Sign up for the complete series of classes at a reduced fee. The series includes: Napa Wine - "Taste and Evaluate Wine like a Pro", "The Keys to Serving Wine", and "The Art of Appreciating Wine".
Demonstration Tasting - Cost: $240 - #73356 - (Register Online)

Napa Wine - "The Keys to Serving Wine"

Wednesday Apr 04, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

Whether at home or at your business place, how to store wine, or open a bottle, at what temperature should wine be served, and the kind of glassware to be used, are possibly the most important things you need to know to provide the perfect service. Basic wine knowledge plus other important facts such as decanting, the order in which a wine should be served and, very important, how to pair food and wine, will make your dinner or tasting an unforgettable and impressive experience.
Demonstration Tasting - Cost: $90 - #73352 - (Register Online)

Napa Wine - "The Art of Appreciating Wine"

Thursday Apr 05, 2018
5:00 PM - 7:00 PM

Sommelier Victor Orozco

The more we understand wines, the more we can recognize, not only our personal preferences, but those wines that can fully satisfy our guests, friends or family members. Napa wines can be the perfect guide to learn the art of wine appreciation. This class will teach you the meaning and importance of the balance between all the factors that contribute to the flavor and character of the wine, applicable to wines from other regions of the world. This will teach us to speak intelligently about wine.
Demonstration Tasting - Cost: $90 - #73354 - (Register Online)

Wood Oven Pizza Workshop

Thursday Apr 12, 2018
6:00 PM - 9:00 PM

Chef Adam Busby, CMC

Great dough, great ingredients, and the college's beautiful wood-fired pizza oven combine to create one dynamite pizza class. We'll discover life outside the deep dish syndrome, preparing contemporary thin crispy pizzas with unusually delicious combinations. Learn how to use any oven or outdoor grill you have at home to make pizza, practice the techniques of using a peel, and enjoy wildly tasty combinations (just to name a few) such as: Spicy Broccoli Rabe with Buffalo Mozzarella; Bacon, Rocket and Tomato; White Clam, Chili Garlic and Parsley; Grilled Artichoke, Roast Garlic, Pancetta and Thyme; Caramelized Onion, Gorgonzola and Arugula Walnut Salad; Grilled Asparagus, Teleme, Proscuitto and White Truffle Oil; Smoked Salmon, Creme Fraiche, Pickled Red Onions and Crispy Capers (Don't worry, you don't need a pizza oven to take this class---tricks to emulate with your home oven will be revealed!)
Hands On - Cost: $85 - #73381 - (Register Online)

Entertaining "Hacks"

Wednesday Apr 18, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Need to host an event or having people over for an upcoming celebration?? Join Chef Lui as he shares some of his "catering hacks" so you can sit down and enjoy your party. Learn quick to make appetizers to please a crowd, versatile dressings for any season, make ahead salads and mains for a hassle free buffet and even a few sweets for the perfect finish.Recipes will include Grilled Tri-Tip with Red Wine Caramel sauce and Wild Arugula, Pasta Salad with Roasted Vegetables and Goats Cheese, Easy Charred Vegetable Platter with Balsamic and Honey Glazed Almonds and a couple of great dips and spreads to have good nibbles!
Hands On - Cost: $85 - #73388 - (Register Online)

Korea "Land of the Morning Calm"

Saturday Apr 21, 2018
11:00 AM - 2:00 PM

Chef Ken Woytisek

Korean Cuisine is trending off the charts! Noodles, hot pots, pickled foods, grilled dishes are part and parcel of the Korean table. During this class you will learn how to make some of Korea's most beloved dishes: Sanjeok, grilled brochettes of meat, vegetables, and mushrooms. Sanjeok brings beauty to the table as it is made by putting ingredients of many color onto skewers. Kalbi, Korean grilled shot rib, perfect for summertime grilling parties. Ssam a quick healthy and delicious snack wrap, Kimbap otherwise known as Korean sushi but with a twist, and practically everyone's favorite Korean dish, Bulgogi, strips of marinated beef, grilled and wrapped in lettuce and a spoonful of a spicy hot pepper paste. You'll also learn about the serving of panchan (side dishes) which complement the main items. No Korean table is ever without a variety of panchan to go with the meal.
Hands On - Cost: $85 - #73391 - (Register Online)

The Magnificent 7 - Weekday Wonders

Wednesday Apr 25, 2018
6:00 PM - 9:00 PM

Chef Barbara Alexander

Weeknight cooking - UGH! I know, chefs feel the same way, so join Chef B in an all-new class in how to spark up your weeknights with 7 (actually 8) new recipes that will take the hum-drum out of the drudgery of pulling together a tasty, healthy and simple-to-prepare weeknight meal. Light on the meat, hefty on the veg and grains - and you won't miss a thing! World -travelling flavors and simple do-ahead techniques will take the stress and the boredom out of your weeknights. Tonight's Menu incudes: Mediterranean Chicken and Rice with Yogurt, Mint and Smashed Cucumbers; Grilled Bulgogi Beef "Tostadas"; Poke "Bowl" with Coconut Rice and Ponzu Dressing; Lentil Stew with Charred Broccolini and Eggs; Chicken Larb Lettuce Wraps; Dutch Baby with Sausage, Kale and Creamed Mushrooms; Grilled Eggplant with Creamed Feta, Sundried Tomato Pesto and Herby Couscous and Fava Bean Frittata with Sour Cream and Smoked Trout.
Hands On - Cost: $85 - #73379 - (Register Online)

"Chef's Table" Pop-up Restaurant with Chefs Barbara and Lui - Mod-Latino Streets

Friday May 04, 2018
6:00 PM - 9:00 PM

Chef Barbara Alexander

Executive Chef of the Napa Valley Cooking School, Barbara Alexander comes from a long background of restaurants and Cooking Schools. She has headed the culinary programs at the Napa Valley Cooking School for the last 10 years, expanding the culinary offerings considerably and is most proud of the wonderful variety of culinary experts that make up the faculty of the Food Enthusiast Program. Prior to her directorship at the Napa Valley Cooking School, Chef Barbara was an instructor at the Culinary Institute of America at Greystone, and instructed for five years at the acclaimed Dubrulle Culinary Institute of Canada, after returning from a seven-year stint in award winning hotels and restaurants in Australia and England.

The perfect class for all you food enthusiasts to observe two professional chefs preparing a 5 course dinner for 20-and making it look easy! In this class--part demonstration--part reality cooking show, you will be In the midst of two chefs cooking together to make a 5-course dinner. You will receive recipes, preparation tips, and may be invited to join in the plating, or stir the sauce! Come alone or with friends and share an evening with fellow foodies, eating, tasting wines and dining on only the freshest, farm-grown, seasonal ingredients. You will be ready to pull this one off at home and make it look easy. Tonight's class is twist: modern fine-dining takes on Mexican Street Food! The menu includes: Fenix Fish Taco, Roasted Vegetable "Chili Verde" with Popped Lime Chili Corn, Halibut Crudo Agua Chile with Spring Herbs and Flowers, Coffee and Tamarindo Smokey Pork with Charred Pineapple & Frijoles Negros, and Chipotle Chocolate Tart with Horchata Ice Cream.
Demonstration and Dinner - Cost: $100 - #73376 - (Register Online)

Hey Cupcake!!

Saturday May 05, 2018
11:00 AM - 3:00 PM

Chef/Owner Marielle Fabie

Join in on this fun class with Chef Marielle, who will dazzle you with an array of scrumptious cupcakes. These creations "take the cake". Their unique flavors and decorations make them perfect gifts, served as elegant desserts or in place of traditional special occasion cakes for parties and celebrations. Cupcakes are "IN", so come and see why this rage is sweeping through the pastry kitchens of America and beyond. In this fun and easy to replicate class, Chef Marielle will share the secrets of her favorites: Old Fashioned Chocolate with Salted Caramel Buttercream, Double Lemon Meringue, Spiced Carrot with Orange Cream Cheese Frosting, and a Jelly Stuffed PB&J. The class will learn creative fillings, frostings and decorations for the cupcakes, taking home a sample box of their work. Ages 14-100. Register early for this sure fire sell -out!
Hands On - Cost: $85 - #73384 - (Register Online)

Blade Master

Thursday May 17, 2018
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 purchasing, 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 - #73382 - (Register Online)