June – December 2014
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.
Celebrated Chef John Ash invites you partake in a global gourmet feast. Chef John demonstrates distinctive recipes with a narrative that connects the various dishes. He uses the grill to impart a unique essence for everything from grilled pizza to pineapple and he is ready to show you his tips and techniques.
- Grilled Pizza Margherita
- Grilled Wild Mushroom, Goat Cheese & Citrus Salad
- Grilled Marinated Flank Steak with Chipotle-Lime Sauce
- Grilled Brined Shrimp with Grilled Corn Salsa
- Grilled Pineapple with Rum-Lime Glaze & Ginger Custard Sauce
Heirloom Tomato Soup with Summer Relish
Watermelon, Fig and Feta Salad
Black Cod Hobo Packs with Prosciutto, Lemon, Tomatoes and Capers
Lemon Polenta Cake with Rosemary Syrup, Fresh Peaches and Raspberries
John has a new book called “Culinary Birds” which was published by Running Press Books in the fall of 2013. In addition to the recipes, the book will tackle the good and the bad about current poultry husbandry practices as well as other things we should know about the noble birds. The book was nominated for a James Beard award.
Korean Chicken Wings
Chicken and Shrimp Meatball Soup
Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon
Join me for a fun hands-on cooking class at Ramekins Culinary School!
Dried fava Bean Soup with Sumac and Smoked Olive Oil
Warm Chicory Salad with Wild Mushrooms and Pancetta Vinaigrette
Pan-Roasted Venison with Blackberry Sage Sauce
Apple & Walnut Brown Butter Cake with Tangerine Caramel Sauce
The Ranch provides a setting for change and renewal, and we hand the keys to you. The day’s choices are all yours to make…and many are wonderful to behold. Be sure to consider them all as equally important: food, nutrition, exercise, rest and relaxation, education, expression… and above all, taking in the beauty of our untrammeled natural world that welcomes you “home again” to your true, rested, and reenergized self. – See more at: http://www.rancholapuerta.com/come-to-the-ranch/first-time-visitors/#sthash.vpij3OiL.dpuf