Recipes

Healdsburg Steelhead Festival 2010
Chef demos organized by Relish Culinary Adventures

Salmon Filet with Brussels Sprouts and Truffle
Ralph Tingle, Bistro Ralph

Steamed Black Mussel Salad with Pickled Shallots, Croutons and Vinaigrette
Jude Affronti, Affronti

Gravenstein Apple Fair 2009
Chef demos organized by Relish Culinary Adventures

Gravenstein Apple Corn Muffins
Carol Kozlowski, Kozlowski Farms

Dry-Farmed Gravenstein Apple and Chipotle Salsa
Doug Nicosia, Sensuous Farms

Lettuce Cups with Gravenstein Apples and Lentils
Billy Reid, Hopmonk Tavern

Pulled Chardonnay Chicken Sliders with Gravenstein Apple Slaw
Christopher Greenwald, Bay Laurel Culinary

Curried Quinoa Gravenstein Apple Salad
Jill Nussinow, The Veggie Queen

On The Farm: Dry Creek Peach and Produce
Our annual peach adventure

Summer Succotash
John Ash, chef and author

Artisan Cheese Festival 2009
Chef demos organized by Relish Culinary Adventures

Chèvre Coeur à la Crème with Raspberry Sauce
Andy Wild, Culinary Institute of America

Herb and Olive Oil Marinated North Valley Chevre with Grilled "Trigo Feurte
Michael Tuohy, Grange Restaurant

Homemade Fromage Blanc and Chevre
Sheana Davis, Epicurean Connection

Creamy Polenta with Sunny-Side-Up Eggs and Red Hawk Cheese
Joey Altman, Bay Cafe

Ricotta Gnocchi with Spring Vegetables and Meyer Lemon Brown Butter
Chris Jones, the girl & the fig

Healdsburg Wild Steelhead Festival
Chef demos organized by Relish Culinary Adventures

What a beautiful winter day. We lucked out with a one-day break in the rain and cooked up some fabulous ocean-friendly seafood.

Skewered and Grilled Squid with Herb Salad and Orange-Ginger Aioli
Christopher Greenwald, Bay Laurel Culinary

Gulf Prawns with Caggianno Andouille Sausage, Rainbow Chard and Roasted Red Peppers
Tim Vallery, Peloton Catering

Salmon with Pesto Risotto Cake and Beurre Rouge
Todd Muir, Wine Country Chefs

Relish Culinary Center Open House (June 2008)

We had a great event with about 200 people dropping by to see the new facility. We were thrilled that these local chefs and good friends of Relish did demonstrations during the event in addition to Andrea Mugnaini and her staff cooking up gourmet pizzas in our Mugnaini wood fired oven and Larry Frey grilling up his delicious secret-recipe chicken wings.

"Stand Up" Salad with Green Goddess Dip
Carrie Brown of Jimtown Store

Chesapeake Bay Soft Shell Crab with Gribiche Sauce
Mike Ellis of Dry Creek Kitchen

Fried Green Tomatoes with Bacon and Sweet Corn Relish
Jeff Mall of Zin Restaurant

Black Pasta with Smoked Trout and Chardonnay Cream Sauce
Todd Muir of Wine Country Chefs

Lemongrass-Infused Chocolate Truffles
Christopher Greenwald of Bay Laurel Culinary

Passport to Dry Creek - Truett Hurst Vineyards (April 2008)
all Passport recipes by Janis Frey

Pork and Beef Chili with Petit Sirah
-paired with 2005 Martin Family Zinfandel

 

Mini Gourmet Corn Dogs
-paired with barrel samples of the 2006 Truett Hurst Petit Sirah

 

Dark Chocolate Brownies with Port-Soaked Cherries

-paired with barrel samples of the 2005 Martin Family Vineyards Port

Passport to Dry Creek - Martin Family Vineyards (April 2007)

Dark Chocolate Brownies with Port-Soaked Cherries

Janis Frey

-paired with barrel samples of the 2005 Martin Family Vineyards Port

 

San Francisco Chronicle Wine Competition (Feb 2007)

Snapper Baked in Parchment with Shrimp and Vegetables

Charlie Palmer

-paired with the Roederer Estate 1999 Brut Anderson Valley L'Ermitage

 

Arctic Crab Bisque with Creme Fraiche

Mario Martinoli for Smart & Final

-paired with the Geyser Peak Winery 2006 Sauvignon Blanc California

 

Wild Mushroom Pate

John Ash

-paired with the Flying Goat Cellars 2005 Pinot Noir, Rancho Santa Rosa Vineyards, Santa Rita Hills, Santa Barbara County

 

Meyer Lemon, Ricotta and Rosemary Cookies

Janis Frey for Relish Culinary School

-paired with the 2005 Navarro Vineyards Late Harvest Muscat Blanc, Anderson Valley

On the Farm:  Middleton Farm

We served a simple appetizer before the farm tour consisting of halved fresh figs topped with Cashel Blue Cheese and a dollop of Balsamic Roasted Onions. We had many requests for the onion recipe that was originally from Chef Britt Galler, so here it is.

Balsamic Roasted Onions

Britt Galler

Gravenstein Apple Fair

Here are some wonderful recipes using a local specialty--Gravenstein apples. If you can't get Gravs, then Granny Smith or Fuji apples work great. And if you haven't been to the Gravenstein Apple Fair in Sebastopol in August, you need to go!

Apple Cobbler Cake

Carol Kozlowski-Every, Kozlowski Farms

 

Apple Spring Rolls with Sticky Bun Caramel Sauce

Tracey Shepas, Willi's Wine Bar

 

Pulled Rabbit with Chipotle-Apple Sauce and Warm Corn and Cucumber Salad

Chris Greenwald, Bay Laurel Culinary

 

Chestnut Crepes with Caramelized Apples, Goat Milk Cajeta and Pumpkin Ice Cream

Kevin McKenzie, Dry Creek Vineyards

Windsor Farmers Market

Once again, Chef Kevin McKenzie has put together a winner. This Bruschetta with Heirloom Tomato Jam and Goat Cheese was a big hit at the Windsor Farmers Market where he demo'ed just how easy it is to make. This is a great use for those abundant end-of-summer tomatoes.

Bruschetta with Heirloom Tomato Jam and Goat Cheese

Kevin McKenzie

Housemade Mascarpone

After paying exorbitant prices at the local store for mediocre mascarpone, Chef Kevin McKenzie did some research and learned that mascarpone is easy to make. This mascarpone costs about one-fifth of the supermarket price and tastes better than most supermarket brands.

Housemade Mascarpone

Kevin McKenzie

Catered "Chamber After Hours" Event

Relish served these delicious hors d'oeuvres at a festive "after hours" event at the historic Victorian home of Liz and Richard Pembroke of Pembroke Studios. Enjoy!

Shrimp Ceviche with Tequila and Avocado

Relish Culinary School

 

Crostini with Cannellini Bean, Herbs and Shaved Parmesan

Jennifer Lange

 

Herbed Mini Cheese Biscuits

Amy Schaefers, The Last Course

Elegant Holiday Dinner

Ralph Tingle, owner and chef at Bistro Ralph in Healdsburg, offset the rich blue cheese souffle main course with this delicious Butternut Squash Soup and a salad of Arugula with Golden Raisins and tangy Balsamic Vinaigrette.

Butternut Squash Soup

Ralph Tingle, Bistro Ralph

 

Arugula with Golden Raisins and Balsamic Vinaigrette

Ralph Tingle, Bistro Ralph

Russian River Food and Winefest

This was the first of what I'm sure will be many annual Winefests. Relish organized five cooking demonstrations with locally- and nationally-known chefs highlighting Sonoma County ingredients in recipes that are designed for home cooking. The demonstrations were all "standing room only" and all the dishes were amazing. The melon soup was especially flavorful and easy to make...

Fig, Prosciutoo and Point Reyes Farmstead Blue Cheese Pizza

Sondra Bernstein and John Toulze, the girl & the fig, Sonoma

Nielson Farms Green Bean Salad with Laura Chenel Goat Cheese Ranch Dressing

Mark Stark, Willi's Wine Bar and Monti's Rotisserie, Santa Rosa, Willi's Seafood, Healdsburg

Composition of Seafood "en Papillot" with Orange-Confit, Fennel and Verbena

Daniel Humm, Campton Place Restaurant, San Francisco

Sand Dabs with Roasted Love Farms Squashes, Provençal sauce and Sauteed Purslane

Charlie Palmer, Dry Creek Kitchen, Healdsburg, Aureole, Las Vegas and New York

Summer Melon Soup with Coconut, Petrale Sole Ceviche, & Basil-Lime Oil Garnish

Rick Moonen, restaurant rm, Las Vegas and New York

Summer Grilling

Grilling caramelizes sugars and enhances flavor in all foods, including fruit. This grilled fruit dessert recipe can be prepared ahead and placed on the grill after dinner...

Grilled Stone Fruit "en Papillote"

Renaud Kolpin, Bistro Ralph

Healdsburg Lavender Festival

Relish Culinary School sponsored cooking demonstrations at the very successful and fragrant Healdsburg Lavender Festival in June. Here are the recipes for you to duplicate at home...

Curried Pork Tenderloin with Lavender-scented Peach Chutney

Kathy Chesko, Chef at Rezonja Wine Cellars

 

Orange-Lavender Shortbread Cookies

Peter de Jong, Village Bakery

 

Salmon Gravlax with Sea Salt and Lavender

Nitsa Prousalis, personal chef and caterer

 

Lavender Ice Cream

Carrie Brown, Jimtown Store

Sonoma-Marin Fair

Chef Sandy Poze demonstrated this delicious chilled soup at the Sonoma-Marin Fair in June--it was a very warm evening and the soup was a big hit. He used Unti Vineyards Grenache Rosé wine which has a beautiful salmon color that almost exactly matched the lovely rose color of the soup—and added just the right zing!

Chilled Melon Soup with Rosé Wine

Chef-Instructor Sandy Poze