Food and Wine Enthusiasts Classes

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Learn to Cook: Junior Culinary Boot Camp (Ages 10-14)

Monday Jun 18, 2018 - Jun 21, 20189:00 AM - 3:00 PM
Chef Lui Hussong

Are your tweens and teens ready to cook REAL FOOD for themselves and others? We are here to help and know that after this fun, four-day immersive culinary camp, your budding chef will have developed his/her abilities to take on the kitchen singlehandedly, mastering essential kitchen skills and the fundamentals of cooking which participants will learn alongside their peers. Camp includes full meals each day for our young chefs as they cook their way around the world and the United States through a wide range of healthy international recipes. Led by the Napa Valley Cooking School's own Chef Lui Hussong, students will prepare and eat different foods from different regions, always made with fresh, locally sourced, organic ingredients. Techniques of plating and garnishing are also covered, ensuring that the camp's final activity of a cooking challenge (similar to the TV series "Chopped") will showcase the techniques they have learned from the previous days. Bring an apron. Open to students ages 10-14. Pre-registration is required by June 11.
Hands On - Cost: $250 - #73835 - (Class Full)

Spanish Bar Food- San Sebastian Tapas For Entertaining

Tuesday Jun 26, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Sundrenched and served with dry sherry or white wine, these small plates of tasty spicy Spanish food are typically served in bars, but make the perfect simple entertaining feast for the summer weather around the corner. Join Chef Lui for a night of Spanish Tapas, perfect for al-fresco dinners and entertaining and summer festivities. Recommendations on Spanish Wines, Dry Sherry and of course a killer recipe for Sangria will all be a part of tonight's hands-on class!
Hands On - Cost: $85 - #73899 - (Class Full)

Main Course Summer Salads

Thursday Jun 28, 2018
6:00 PM - 9:00 PM

Chef Barbara Alexander

Napa Valley summer is upon us with long hot days, marvellous produce and lots of outdoor eating. This class is tailored to simple cooking with the very best of local products, seasonal ingredients and earthy flavors of Californian Cuisine. These salads make perfect appetizers or main courses and are great for entertaining or just a simple home cooked meal. A dazzling array of salads: A Chef's Warm Potato Salad with Prosciutto; Artichoke Caponata with Grilled Prawns and Lemon Fritters; Moroccan Poached Chicken Salad with Chickpeas and Roasted Peppers; Avocado and Grapefruit Salad with Dungeness Crab Cake; Nicoise Salad with Tuna Confit; and Garden Lettuces with Torn Croutons, Sweet 100 Tomatoes, Poached Eggs, Bacon Lardons and Green Goddess Dressing will change the way you look at the salad as a main course.
Hands On - Cost: $85 - #73902 - (Register Online)

Just Say No To Feedlot Meat!!!

Monday Jul 02, 2018
6:00 PM - 9:30 PM

 None

Be Your Own Butcher and Stock your Freezer for the 4th of July and beyond! --Back by Popular Demand!All fresh, premium farm-raised meats, you'll learn to cut and package for your freezer or home dry-aging. Tonight you'll take home over $400.00 of custom cut meats---the class is essentially FREE!Have you read the Omnivore's Dilemma, watched Food Inc. or simply wonder where you can buy quality, natural, pasture raised meat that actually is raised by a farmer with your health in mind? Well, this class is for you! Tonight's meats are purchased from some of the best producers in the area: Beeler Farms, Martin Emigh, Niman Ranch and Storm Hill farms. Spend the evening with Chef A and not only learn the basic butchery skills to break down pork, lamb and beef, but go home with a cooler full of high quality, naturally raised, hormone and antibiotic free meat.Tonight you will butcher:PORK: One whole rack of natural pork into delicious bone in and Boneless Chops, Cutlets & ScallopiniLAMB: French and portion 2 whole racks of pasture raised lamb into Racks, Chops & Medallions PRIME BEEF RIB: Cut tasty Steaks, Roasts & Carne Asada from one entire half of a prime-cut beef Rib EyePRIME BEEF NEW YORK: Trim and portion one entire half of a prime-cut beef Striploin into Steaks, Kebabs, Steak Sandwiches, Stir Fry etc. Please remember you need to bring a cooler and a sharpie to class, we'll vacuum package and label all meats so that you can easily access your favorite cuts at home!
Hands On - Cost: $450 - #73904 - (Register Online)

We All SCREAM for Ice Cream (and Gelato) (Ages 9-14)

Monday Jul 09, 2018 - Jul 12, 20189:00 AM - 12:00 PM
Chef Lui Hussong

Summer is the perfect time to make (and eat) ice cream. Actually, as almost any tween or teen will tell you, any time is perfect to eat ice cream. Join Chef Lui as he leads young chefs in a hands-on exploration of the world of this delicious treat. From the science and technique of hand-churned ice cream to the production of ice cream cakes and ice cream sandwiches, with gelato in between, students will learn how to master ice cream in all of its delicious forms and flavors. Bring an apron. Open to students ages 9-14. Pre-registration is required by July 2.
Hands On - Cost: $175 - #73836 - (Class Full)

Teens in the Kitchen: Making the Perfect Summer Pie

Thursday Jul 19, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

Who doesn't love a freshly homemade fruit or berry pie? Lemon meringue? Banana or chocolate cream? Key lime? We love those, too! Perfect as a mother-son, father-daughter, father-son, mother-daughter, or best friends "date," this hands-on workshop lead by Chef Lui Hussong is a fun interactive way to master the tricks of a perfect pie crust while learning to create the unique flavor and texture combinations in a summertime pie. Bring your apron. Open to students ages 12-16 and their parents/guardians. Pre-registration is required by July 16.
Hands On - Cost: $65 - #73837 - (Register Online)

Pat Burke Shows You How to BBQ like a Champion!

Saturday Jul 21, 2018
1:00 PM - 4:00 PM

 None

No doubt about it, summer is the time for BBQ. Learn from competitive BBQ champion and Napa Valley BBQ legend Pat Burke as he shares an outstanding BBQ meal he has prepared for you and then works with you to show you how to prepare your own award-winning BBQ feast. This hands-on meal and class will give you the basic techniques to be competitive on the BBQ circuit: from chicken to ribs, sauces to slaws, this delicious summer class is not to be missed. Bring your appetites and your aprons.Since 2001, Pat Burke has competed professionally in BBQ competitions in California, Tennessee and Virginia. With a passion for live fire cooking and a deep dedication to community, Burke can frequently be found BBQing for good at charity fundraising competitions throughout the Napa Valley and beyond. A member of numerous champion BBQ teams, including the Barnyard Roasters based in Columbus, Mississippi and The Vineyard Roasters from Napa, and most recently the Too Ashamed to Name BBQ from San Jose, Pat won back-to-back Reserve Grand Championships at Smoke on the River in Sacramento and at the San Francisco BBQ Festival in 2016. Pat has also competed several times at the World BBQ Championships at Memphis in May, finishing with a 5th place Whole Hog in 2003.Preregistration Strongly Encouraged (it helps us prep and order supplies)
Hands On - Cost: $100 - #73905 - (Register Online)

Salmon 5 Ways

Wednesday Jul 25, 2018
6:00 PM - 9:00 PM

Chef Lui Hussong

For those of you who loved Ahi 5 Ways, here is an all new class from Chef Hussong, using our local wild salmon-learn how to choose the freshest Salmon, butcher and prepare into 5 delicious appetizer and main courses with global flavors. From Smoking and Tartare to Chargrilled, Cedar Plank , Pan-Seared and Olive Oil Poached, a whole new repertoire of Salmon dishes for your next dinner party.
Hands On - Cost: $95 - #73900 - (Register Online)

Bread 101

Friday Aug 24, 2018
Saturday Aug 25, 2018

 None

Even with all the great bread available in the Napa Valley, there is little more satisfying than the smell bread from your own oven and the meditative feeling of shaping the dough with your hands. A brief discussion of flour, yeasts and the science involved in "the rise" and we will be on our way to making some great tasting organic loaves. On the Friday evening we will be hands on in the dough, making dough for an overnight "retard" to increase the flavor and dough development. Saturday morning, we will learn the art of shaping, scoring and baking. By the end of the class you will be making Caramelized Onion and Jack Cheese Boule, Rustic Ciabatta, Olive Oil Focaccia, and a simple No Knead Bread all with confidence. A light supper will be served Friday night--Please bring a large paper or cloth bag to transport your loaves and note the early start time on Saturday morning! Friday August 24 6:00pm- 9:00pm, Saturday August 25 8:00am to 11:00am
Hands On - Cost: $100 - #73903 - (Register Online)