August 2012 – June 2014
Our demonstration dinner at Dry Creek Peach is definitely an annual highlight – this will be our seventh year in the orchard. Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience. Chef John is creating an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu:
• Sampler Plate: Watermelon and Peaches with Chile Salt, Fresh Figs, Pt. Reyes Blue with Local Honey, Speck.
• Fresh Shellfish Salad with Peaches and Fennel
• Mexican Braised Pork Shoulder Tacos with Nectarine Salsa and all the Accompaniments
• Peach Crisp with Almond Streusel and Sour cream Ice Cream
We’ll enjoy our sumptuous peach dinner with wines from the Dry Creek Valley.
For more details, please visit www.relishculinary.com or call 877-759-1004.
Our annual dinner at Dry Creek Peach is definitely a yearly highlight – this is our eighth year in the orchard! Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience. Chef John has created an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu. We’ll enjoy our sumptuous peach dinner with wonderful J.Rickards wines.
- Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
- Nibbles on the Orchard Table: Peaches with Ricotta and Chestnut Honey ∙ Zucchini Pickles ∙ Sautéed Padrón Peppers ∙ Tuscan Chicken Liver Paté ∙ Watermelon & Peaches with Chili Salt and Limes ∙ Salt-Crusted Potatoes with Salsa Verde
- Salad of Peaches, Heirloom Tomatoes, Fresh Mozzarella and Herb-Infused Oil
- Cider-Brined Game Hens with Peach Salsa
- Butter Braised Swiss Chard
- Lemon Olive Oil Cake with Peaches and Crème Fraiche
This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
Join Sur La Table for a remarkable journey through the birthplace of California wine and home of world-class artisan cuisine. Just 45 miles north of the Golden Gate Bridge is Sonoma County, the closest wine region to San Francisco. Nestled between the Mayacama and Sonoma Mountains, the Valley is composed of serene vineyard vistas, a lush patchwork of farms, and 13,000 acres of scenic parks. In the center is the charming shade tree-filled 8-acre historic Sonoma Plaza, bordered by adobe buildings. Amidst the rustic surroundings, sumptuous wine country and magnificent coastline, you’ll tour award-winning wineries, take an exclusive cooking class, enjoy a baking lesson, learn about sustainability at a top-ranking farm, and taste the finest wine, artisanal cheese and award-winning olive oil.
This unique three-day tour includes private visits and tours with artisan producers combined with unique interactive food and wine experiences. Building on Relish’s close relationships with local producers, participants will meet the personalities and enjoy exclusive, behind-the-scenes activities not usually available to the public. Tour size is limited to a maximum of 14 participants and activities are hosted by Relish owner Donna del Rey or other experienced Relish representatives.
From touring an artisan creamery to VIP wine tastings to a hands-on cooking class with the inimitable chef John Ash, Relish Sonoma County leave participants with an authentic taste of wine country living and will provide a great starting point for deeper exploration of our amazing region.
The wonderful chef John Ash returns to the Relish Culinary Center for a wonderful hands-on class featuring recipes from his recently published and James Beard Award Winning cookbook Culinary Birds: The Ultimate Poultry Cookbook. From eggs to quail to duck, appetizers to salad to dessert, chef John will lead you as you create a mouth-watering menu, representing a wide variety of techniques. Participants will learn about the similarities and differences between the various “birds” as they create recipes that are great for everyday and entertaining. And, as an added benefit, the unique flavors in these recipes are sure to liven up your everyday chicken dinners. We’ll enjoy our poultry feast for dinner with local wines.