Food and Wine Enthusiasts Classes

Sort By: Date | Instructor | Type

Mastering Shrimp in the Deep South

Thursday Mar 30, 2017
6:00 PM - 9:00 PM

Chef Kim Wiss

Ever wonder what southerners do with all the shrimp they catch in their bayous and waterways? Well now is the perfect opportunity for you to find out. Spend the evening with our resident New Orleans Chef to master the art of those special Southern recipes. Whether it is learning to boil shrimp for your upcoming summer seafood boil or serving elegant shrimp at your next dinner party, you will be an expert (and have a full belly) by the end of class. Some of Chef Kim's specialties include: Pascal's Manale's famous BBQ Shrimp, Shrimp Boil, Fried Shrimp Po'Boys, Shrimp and Grits, Shrimp Creole, Shrimp Stuffed Mirlitons, Shrimp in Remoulade Sauce and Shrimp and Crab Cakes.
Hands On - Cost: $95 - #70876 - (Register Online)

Hey Cupcake!!

Saturday Apr 01, 2017
11:00 AM - 2:00 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. Register early for this sure fire sell out!
Hands On - Cost: $85 - #70869 - (Register Online)

Rib Mania and the Winter Grill--Back by Popular Demand

Thursday Apr 06, 2017
6:00 PM - 9:00 PM

Chef Adam Busby, CMC

Grill away those winter blues---luckily in the Napa Valley we can grill year round and what better way to break up the monotony of winter than with a little summer flavor! It's time to break away from your old rib recipes and add some spice to your repertoire. Chef Adam will guide you through a variety of Dry Rubs, Spice Shakes, Mop Sauces, and Finishing Glazes on a variety of Ribs that span from Latin America and Asia to right here in our own backyards! Along with some great salads, sides, relishes and condiments you will leave with lots of great new recipes that will have you dusting off your summer grill!
Hands On - Cost: $85 - #70865 - (Register Online)

Asian Night Market--All New

Saturday Apr 08, 2017
11:00 AM - 2:00 PM

Chef Ken Woytisek

In response to the customers who said "Please, more Asian Street Food!" Chef Ken, our resident Asian Cuisine Expert, has created an all new class in Asian Street Food--focusing on the delicious street offerings at the Asian Night Market. These will be all new recipes (for those that have taken Chef's other classes.) We will pre-pare Vietnamese Sizzling Rice Crepes, Indian Samosa's , Korean "Hotteok" (think Cinnamon Buns), Korean-style Sushi, Savory Poona Pancakes from India, Japanese Yakatori, Thailand's national dish Pad Thai and much more.
Hands On - Cost: $85 - #70878 - (Register Online)

The Secrets of Archetype's Main Course Spring Salads

Monday Apr 10, 2017
6:00 PM - 9:00 PM

Chef Ryder Zetts

Join Chef Ryder Zetts Chef of one of St Helena's most popular restaurants, for an evening of his signature dish-es. Chef Ryder's cuisine is a playful blend of iconic Americana with a modern twist. This time, Chef Ryder is going to transform your salad course. Using only the freshest seasonal ingredients, salads become main course dishes. Artfully paired with grilled, pan-seared and roasted proteins they become light but filling main courses for simple family meals or entertaining.
Hands On - Cost: $85 - #70880 - (Register Online)

Perfect Pies-Get Ready for Pie Season!

Wednesday Apr 26, 2017
6:00 PM - 9:00 PM

Chef Barbara Alexander

OK, so it's a bit early for summer fruit season, but with this class under your belt you will be ready when the gorgeous summer fruit starts to flood the market! Nothing compares to homemade pie dough and tonight Chef Barbara will walk you through making your own simple Pate Sucree (Sweet Crust), Sable (Shortbread Crust) , Blitz Puff and Simple Pate Brisee (Basic Pie Dough) to pair with your delectable fruit fillings. Tonight's menu will be at the whim of the perfection of the fruit on the market, and could include , "Holy" Blackberry Pie, Mile-High Lemon Meringue, Apple Pie with White Cheddar Crust, Fresh Cherry Cheesecake Tart, Roasted Apricot and Frangipane Galette, Fresh Strawberry Pie and Raspberry Sable "Tarts". Bring a container or box to take home some samples!
Hands On - Cost: $85 - #70861 - (Class Full)

Spanish Bar Food--San Sebastian Tapas for Entertaining--All New

Thursday Apr 27, 2017
6:00 PM - 9:00 PM

Chef Lui Hussong

Sundrenched & served with dry sherry or white wine, these small plates of tasty spicy Spanish food are typically served in bars, but make the perfect simple entertaining feast for summer weather around the corner. Join Chef Lui for an all new class tonight on Spanish Tapas. Recommendations on some Spanish Wines, Dry Sherry & of course a killer recipe for Sangria will be a part of tonight's hands-on class!
Hands On - Cost: $85 - #70873 - (Class Full)

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)