Food and Wine Enthusiasts Classes

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Family Meal - Behind the Scenes Restaurant

Thursday Oct 19, 2017
6:00 PM - 9:00 PM


If you work in a restaurant one of the big highlights of your day is "family meal". Spend the night with Chef A, & learn some great "family meal" dishes from his time in the restaurants of Paris and Lyon. From Chicken Breast on Toast with Morels and Cream to Steak Hache with Shoestrings & Sauce Diable, One-Pot Choucroute, Spanish Omlette with Chorizo, Tarragon, White Cheddar and Tomato Tart and more...these simple but delicious recipes will add a whole new repertoire to your weekday cooking.
Hands On - Cost: $85 - #72255 - (Register Online)

Traditional Mole

Tuesday Oct 24, 2017
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 some updated recipes and 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 - #72263 - (Register Online)

"Chef's Table" Pop Up - The Best of Restaurant

Thursday Oct 26, 2017
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.

Back by Popular Demand-- Chefs A & B's ever popular Chef's Table--the perfect class for all you food enthusiasts to observe two professional chefs preparing a 6-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 2 chefs cooking together to make a 5 course dinner. You will receive recipes, a complete prep timetable, 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 watching 2 chefs prepare a modern Californian autumnal menu using only the freshest, farm-grown, seasonal ingredients. You will be ready to pull this one off at home and make it look easy. The menu for tonight is "Best of Restaurant!" Missed the Lunches? Wish we did a recipe book? This all-new Pop Up will be a 6-course menu featuring highlights of 15 years of the Napa Valley Cooking School student run restaurant.
Demonstration and Dinner - Cost: $100 - #72253 - (Class Full)

Korea: "Land of the Morning Calm"

Saturday Oct 28, 2017
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 bring 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 - #72267 - (Register Online)

Entertaining "Hacks"

Wednesday Nov 01, 2017
6:00 PM - 9:00 PM

Chef Lui Hussong

Need to host an event or having people over for the holidays?? 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 - #72264 - (Register Online)

Prime Rib Primer Perfection

Tuesday Nov 07, 2017
6:00 PM - 9:00 PM

Chef Barbara Alexander

Does the thought of holding a Prime Rib Dinner set you into a culinary turmoil? Worry not, spend tonight with Chef B learning the ins and outs of the Perfect Prime Rib. From ordering to carving and everything in between---the Perfect Prime Rib will make you look like a pro. Tonight's menu includes: Perfect Prime Rib, Yorkshire Puddings, Creamed Spinach. Caramelized Carrot Tatin, Smashed Crispy Potatoes with Gribiche, Bearnaise Sauce, Secret Steak Sauce, and Classic Sauce Diane with Green Peppercorns.
Hands On - Cost: $95 - #72254 - (Register Online)

How Chefs do Shellfish - Oysters, Clams, and Mussels

Thursday Nov 09, 2017
6:00 PM - 9:00 PM


Love your bivalves but never quite sure what to do with them? Tonight's class with Chef A will remove all mystery from the bounty of great shellfish on our two coasts. Fresh Pasta with Clams, Herbs and Creme fraiche, Bruschetta of Clams and Avocado, Belgian Beer Steamed Moules Frites, Stuffed Pernod Mussels, Pan Fried Oyster Hangtown Fry will be just some of what we tackle tonight. This class is reserved for seafood lovers!
Hands On - Cost: $95 - #72256 - (Register Online)

Puff the Magic Pastry

Saturday Nov 11, 2017
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 - #72261 - (Register Online)

How Cooks from Cook, Cook

Wednesday Nov 15, 2017
6:00 PM - 9:00 PM

Chef Ryder Zetts

Join Chef Ryder from two of St Helena's most popular restaurants, for an evening of their signature dishes, and some new twists. Chef Ryder's cuisine is a playful blend of iconic Americana, Southern Italian and the modern twists that make him such a sought-after chef. Chef Ryder's intuition on what people really like to eat is the biggest secret that keeps the customers coming back. His secret as to what tonight's menu is......should make you register early for this sell-out class.
Hands On - Cost: $85 - #72268 - (Register Online)

Holiday Macarons

Saturday Dec 09, 2017
11:00 AM - 2:00 PM

Chef/Owner Marielle Fabie

Welcome back to the Queen of the Macaron, Chef Marielle! In this class, holiday flavors and decor will be represented in these magical little cookies, all the rage in the patisseries of Paris. Think: Candy-cane, Gingerbread, Rum-Raisin, and Eggnog with seasonal decor served as a dessert or packaged with pretty ribbons and given as gifts, these tiny light cookies with delicious fillings in a range of colors and exotic flavors. While working at the Michelin starred Saison in San Francisco, and now the Queen of the Macaron at Alexander's Patisserie, Chef Marielle Fabie perfected the creative and chic macaron and will guide you through the tricks of the trade to making perfect ones at home. Each student will take home a sample of these Holiday Parisian Treats!
Hands On - Cost: $85 - #72257 - (Register Online)