If you’re looking for something fun to do in a beautiful setting on Memorial Day weekend, you should consider joining me for a hands-on DIY cooking class at River Myst Haven. It’s a gorgeous place that’s nestled among the hills west of Healdsburg on Westside Road.
From scratch, we’ll create building blocks of the DIY kitchen and then use them in a seasonal menu that we’ll all enjoy together.
Participants will learn how to make mustard, which we’ll use to create a glaze for pork canapés and also the vinaigrette for a seasonal salad. We’ll enjoy homemade Meyer lemon parsley aioli on a sustainable seafood stew. We’ll learn how to make yogurt and talk about all the different ways to use it, as we create a yogurt cake with seasonal fruit. Finally, we’ll have a cultured butter making demo and tasting. $100. Sign up here.
MENU:
Mustard Glazed Pork Canapés
Seasonal Vegetable Salad of
Artichokes, Asparagus, Snap Peas and Fava Beans
with Homemade Mustard Vinaigrette, Fresh Herbs,
and Ricotta—(subject to change based on availability)
Sustainable Seafood Stew with Meyer Lemon Parsley Aioli
Yogurt and Seasonal Stone Fruit Cake with Streusel Topping
Butter Making Demo and Tasting
Hands-On DIY Delicious Cooking Class in Healdsburg
If you’re looking for something fun to do in a beautiful setting on Memorial Day weekend, you should consider joining me for a hands-on DIY cooking class at River Myst Haven. It’s a gorgeous place that’s nestled among the hills west of Healdsburg on Westside Road.
From scratch, we’ll create building blocks of the DIY kitchen and then use them in a seasonal menu that we’ll all enjoy together.
Participants will learn how to make mustard, which we’ll use to create a glaze for pork canapés and also the vinaigrette for a seasonal salad. We’ll enjoy homemade Meyer lemon parsley aioli on a sustainable seafood stew. We’ll learn how to make yogurt and talk about all the different ways to use it, as we create a yogurt cake with seasonal fruit. Finally, we’ll have a cultured butter making demo and tasting. $100. Sign up here.
MENU:
Mustard Glazed Pork Canapés
Seasonal Vegetable Salad of
Artichokes, Asparagus, Snap Peas and Fava Beans
with Homemade Mustard Vinaigrette, Fresh Herbs,
and Ricotta—(subject to change based on availability)
Sustainable Seafood Stew with Meyer Lemon Parsley Aioli
Yogurt and Seasonal Stone Fruit Cake with Streusel Topping
Butter Making Demo and Tasting