Food and Wine Enthusiasts Classes

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The Concept of Wine: 3-Class Series

Tuesday Aug 15, 2017 - Aug 22, 20176:00 PM - 8:00 PM
Sommelier Victor Orozco

Regardless of what your interests may be, this is a unique opportunity to learn about “the greatness of wine”, in simple terms and in a relatively short time. Get rid of the intimidation factor, get those wine myths out of the way, gain the so much wanted confidence when ordering wine and, far beyond that, start talking intelligently about it. There is a chance to understand wine like never before. Victor Orozco (CS) (WLS), a Sommelier with many years of experience, will dazzle you sharing his incredible knowledge on the fascinating world of wine. Mr. Orozco has developed a teaching method that focuses on “the concept of wine”, designed to clear up confusing terminology, myths, and the myriad of definitions of what wine really is, giving you for the first time a realistic approach to a rather overly saturated image created around this beverage. Students are requested to bring 3 glass/crystal clear wine glasses to class. You must be 21 or older to attend.
Demonstration Tasting - Cost: $210 - #72139 - (Register Online)

The Concept of Wine: Spain

Thursday Aug 17, 2017
6:00 PM - 8:00 PM

Sommelier Victor Orozco

This class will focus on a specific wine-producing area: Spain. Students are requested to bring 3 glass/crystal clear wine glasses to class. You must be 21 or older to attend.
Demonstration Tasting - Cost: $90 - #72137 - (Register Online)

The Concept of Wine: Napa

Tuesday Aug 22, 2017
6:00 PM - 8:00 PM

Sommelier Victor Orozco

This class will focus on a specific wine-producing area: Napa. Students are requested to bring 3 glass/crystal clear wine glasses to class. You must be 21 or older to attend.
Demonstration Tasting - Cost: $90 - #72138 - (Register Online)

Sommelier Level I

Tuesday Aug 29, 2017 - Oct 17, 20176:00 PM - 8:00 PM
Sommelier Victor Orozco

This is a basic course for people interested in becoming a sommelier. Also suitable for a restaurant owner or manager who wants to expand his/her wine knowledge or simply someone who wants to have a better grasp of what a professional sommelier needs to know. Wine history, wine regions, grape varieties, wine making techniques, tastings, service, wine and food pairings, decanting, and wine temperatures will be covered. All of this will be complemented with a full understanding of New and Old World wine styles through tastings of wines from all over the world. Every two weeks there will be a tasting of at least three of the most representative wines from a major region. There will be a final test and a short essay in order to complete the class. Students scoring at least 70 points in their Sommelier Test will receive a Certificate of Participation signed by Uncorking the Bottle and Armand Cottin (Burgandy, France). Students are requested to bring their own glass/crystal clear wine glasses (2-3) to class. You must be 21 or older to attend.
Demonstration Tasting - Cost: $900 - #72140 - (Register Online)

The Making of a Home Chef

Tuesday Sep 26, 2017 - Oct 04, 20176:00 PM - 9:00 PM
Chef Barbara Alexander

Welcome back to this Napa Valley Cooking School popular classic! This four-night course is designed for those of you that are beginning cooks, "foodies" and home cooks wanting the secrets of the professional chef. Starting with the basics of knife skills, this hands-on course will give you the basics of vegetable cookery, pasta cookery, soups and stocks, fish, shellfish, meat and poultry using the skills learned in professional kitchens. It will teach the essential skills that you feel your cooking has been missing and give you a glimpse of life in the professional kitchen. In four sessions, this course will elevate you from the status of home-cook into "Home Chef." Bring your appetites and be sure to register early for this always "sold-out" class. Wed/Thu, 9/26-9/27 and Wed/Thu, 10/3-10/4.
Hands On - Cost: $450 - #72252 - (Register Online)

Mastering Paella

Tuesday Oct 10, 2017
6:00 PM - 9:00 PM

Chef Lui Hussong

Join Chef Lui in this tasty and exciting class that will be perfect for your next entertaining event! Originating in Valencia, Spain, this rice casserole is named after the pan in which it is traditionally prepared over an open flame. Made with real "Arroz" Spanish rice, saffron & sofrito it is the quintessential Spanish dish. With the increasing popularity of Spanish cuisine in the US, paella (& its many variations) has become a new challenge for home chefs & is perfect for entertaining. Ingredients & tools are readily available in the bay area & Chef Lui will share where to source the "real" ingredients. In tonight's class we'll work together to prepare paella on a classic open fire, Seafood & Chicken Paella and a Vegetarian Paella Accompanied by some tasty salads & Sangria you are guaranteed a delicious learning experience to add to your entertaining repertoire! Register early for this open fire winner!!
Hands On - Cost: $85 - #72262 - (Register Online)

Gateau de Voyate - Traveling Cakes

Saturday Oct 14, 2017
11:00 AM - 2:00 PM

Pastry Chef Stephen Durfee

In this all new class from Chef Stephen Durfee we will tap into the latest pastry trend from restaurants to gourmet take-outs to the latest pastry competitions---the Gateau de Voyage or "take-away cake". These delectable pound style cakes are great as components for plated desserts, hostess gifts, picnic treats or simple midnight snacks to have around the house. Perfect in crumb and flavor Chef Stephen will guide you through an array of amazing flavorful Gateaux de Voyages.
Hands On - Cost: $85 - #72260 - (Register Online)

Delicacies of the Italian Marketplace

Monday Oct 16, 2017
6:00 PM - 9:00 PM

Chef Mariano Orlando

This all new class from Chef Mariano is a demo and tasting class. An expert on the Italian Marketplace, this class will be a tasting of all things that Chef Mariano thinks essential to the Italian Market Experience. From Soup and Foccacia to Pasta tasting and Hand-pulled Mozzarella, Chef Mariano will use the best of the season to bring you a class that is part demonstration, part hands-on assistance and LOTS of eating! The menu will be a surprise but you are sure to be entertained by Mariano's oh-so-authentic Italian ways!
Demonstration Tasting - Cost: $85 - #72265 - (Register Online)

Tuscan Rustic - From the Restaurants of Florence

Tuesday Oct 17, 2017
6:00 PM - 9:00 PM

Chef Kim Wiss

An all new class from Chef Kim - this time a class on Tuscan Rustic Cuisine from her time spent in Florence at the much lauded restaurants of the Antinori Family & Buca Lapi. Focusing on fall flavors & the trifecta of Sage, Rosemary & Fennel, Chef Kim's class will be a great representation of Tuscan Rustic. Tonight's menu: Tagliatelle with Shrimp, the elegant & famous Buca Lapi Lasagna with Bechamel and Sugo, Polpette (Tuscan meatballs) Pancotto di Viareggio (seafood & bread soup) Assorted Panino (truffle butter, zucchini & anchovy, brie with Barolo marmalade) Cipolle Ripiene (stuffed onions) Patate Arrosto (Sage, Garlic & Rosemary Roasted Potatoes) Fall Fruit with Orange and Mint.
Hands On - Cost: $85 - #72266 - (Register Online)

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)

Sommelier Level II

Tuesday Oct 24, 2017 - Dec 14, 20176:00 PM - 8:00 PM
Sommelier Victor Orozco

A follow up to our Sommelier Course Level 1, but it can be taken by anyone who has a basic knowledge of wines of the world, grape varieties, regions, and wine service. There will be an emphasis on specific Old World and New World wine regions, grape varieties, food and wine pairings and professional service. Wine ratings and blind tastings will be a great part of every class. A unique and highly educational class given by Wine Location Specialist (WLS) Certified Sommelier Victor Orozco. The final test will include a questionnaire and a blind tasting of several wines to determine region, grape variety and age of each wine. A certificate of participation, signed by Uncorking the Bottle and Armand Cottin (Burgundy, France) will be issued to those students with a passing score of at least 70 points out of 100. Students are requested to bring their own glass/crystal clear wine glasses (2-3) to class. You must be 21 or older to attend.
Demonstration Tasting - Cost: $1200 - #72141 - (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 - (Register Online)

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)