CLASSES

One Day Course

Our most popular event is a cooking class including hands-on participation creating a multi course meal.  For groups of two or more we will work with you to create a personalized menu utilizing the freshest and most seasonal ingredients gathered from Napa Valley. 

Upon registration you will receive your class syllabus, recipes and techniques.  This will entitle you to schedule a time to come join your chefs, roll up your sleeves and don aprons as you chop, slice and dice to prepare the meal that will then be served to you.  We create menus that will expand your kitchen knowledge and focus on the seasons best products, each course with suggested wine pairings. 

The fee is $250 per person all inclusive.

Basic Skills Series
Two Day Cooking Course
 

The Basic Skills Series is a two day class designed for both the beginner and the experienced cook, to make cooking fun and easy. Part I and II will be covered on day one and parts III and IV on day two.  The class will introduce you to the foundation needed to begin exploring and creating exciting meals. This hands-on class concludes with a graduation dinner prepared by the class and a Certificate of Completion. This entitles you to schedule your two days of working in the kitchen with your chefs to hone your new skills and create the graduation dinner. 

DAY 1: Begin at the Market (optional) - work in kitchen to follow

Basic Skills I - The Foundation of Success

We begin the series with a full explanation of the basic kitchen equipment and tools; knife skills and care; safety and sanitation; and how to prepare stocks, the building blocks of cooking. We will prepare chicken, veal, and vegetable stocks.

Basic Skills II - Produce and Vegetables

This class will introduce the wide variety of available greens and vegetables. DJ and Kent will explain cooking methods for vegetables and starches, and discuss how to make vegetables look and taste their best when cooked. Learn how to prepare emulsified dressings and crispy salads. We will prepare lemon mayonnaise, Caesar Salad, Braised Fennel and Rice Pilaf. Kent will conduct a product ID of seasonal greens, fruits and vegetables.

DAY 2: Work in kitchen with dinner to follow

Basic Skills III - Meat Cuts and Poultry

This class emphasizes how to handle and cook basic cuts of meat and poultry. Kent will demonstrate how the stocks made in Basics I can be transformed into classical sauces, and we will learn how to bone a chicken that will be stuffed and roasted in our graduation dinner. We will compare the results of different cooking methods on meat cuts.

Basic Skills IV - Graduation

Now we will combine the knowledge acquired over the two days to plan, time and present a final graduation dinner.

The fee is $495 per person for the full class syllabus with recipes and techniques. 

Custom classes and artisan workshops priced accordingly

Contact us through e-mail or call us at (707) 965-9409 for registration

Many options - let us design a culinary experience that is perfect for you!

                         The sky is the limit!