Food and Wine Enthusiasts Classes
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The Flavor Connection: Building a Food Flavor Library for Wine Pairings
Monday Jan 14, 2019
6:00 PM - 9:00 PM
Chef Chris Kennedy Aken
Chef Chris Kennedy Aken is the Winery Chef for Trefethen Family Vineyards. With more than two decades of cooking and innovating in the diverse Napa Valley, Chicago, and San Francisco dining scenes, Kennedy brings a rich portfolio of professional cooking experience including work at La Folie, Red Light, Chicago Symphony Center’s Rhapsody, Calistoga’s Catahoula Restaurant & Saloon, Stomp Restaurant, Cafe & Bar, Napa’s AVIA Hotel, the Restaurant at CIA’s Copia, and his own Toast Catering Co.
What is a flavor "library" you ask? Have you ever been stuck creating a dish or not knowing even where to begin the process of flavor combining? The reality is, you probably already have the basic understanding of flavor, you just need to unlock your flavor library! Geared toward the home cook who is looking to spice things up a bit and understand the complex marriage of food and wine pairing, this hands-on/ palette-on class, led by Trefethen Family Vineyards Winery Chef Chris Kennedy Aken, will tease your appetite and expand your understanding of culinary flavor combinations as they relate to both red and white wines. We will work together to prepare and taste a variety of California's winter bounty as we take note of aromas, textures, and temperatures and discuss the effects of salt, fat, and acid on these foods along with the role these culinary elements play in manipulating their flavors. We will also taste and discuss two wines, one white and one red, and file in our flavor library their nuances and how they interact with each food. Come unlock or expand your own flavor library and learn to create delicious pairings! Pre-registration required by January 7.
Hands On - Cost: $90 - #74714 - (Register Online) Warm and Cozy Winter Soups
Saturday Jan 26, 2019
10:00 AM - 1:00 PM
Greg Miraglia
Greg Miraglia is a longtime educator and food/restaurant blogger who brings his many years of culinary expertise and passion to the Napa Valley Cooking School gained from his time as a cook for the Napa Valley Wine Train and in the NV Cooking School Professional Chef Program. In addition his work in the culinary arts, Greg is also a radio program host and producer on Outbeat Radio, a weekly LGBT program on KRCB Radio.
There is nothing better on a cold wintery day than a bowl of homemade soup. The silky smooth texture of a pureed soup makes a perfect first course or it can be featured as your main dish. So bundle up and come learn how to make the perfect chicken noodle soup, a creamy seafood chowder, Italian tomato soup thickened with bread, and several pureed vegetable soups in the company of friends! You will enjoy lunch with your soups and some amazing local breads. Pre-registration required by January 21.
Hands On - Cost: $75 - #74620 - (Register Online) How to Cook the Perfect Steak
Thursday Jan 31, 2019
6:00 PM - 9:00 PM
Pat Burke
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.
Straight off the competitive BBQ circuit and in a reprise classroom appearance after his sold-out "BBQ Like a Champ" class at NV Cooking School last summer, grill master extraordinaire Pat Burke is back in action as he teaches you how to select, prepare, and serve the perfect steak for every palate. Complete with Pat's take on the classic steakhouse side dishes, this hands-on class is sure to warm up your winter kitchen and inspire creative steak dinners for all seasons. Pre-registration required by January 25.
Hands On - Cost: $100 - #74621 - (Register Online) Brunch, Bubbles, and BINGO!
Saturday Feb 02, 2019
10:00 AM - 1:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Looking for a fun way to spend a winter Saturday in St. Helena while learning something that could make EVERY weekend more delicious? How about brunch prepared by Chef Savanna in the Belle Rhodes Teaching Kitchen with us?! Brunching while sipping some refreshing bubbles, including Bluet sparkling wine (half the alcohol content and tons of antioxidants from blueberries) is made even more fun with a game or two of bingo! Chef Savanna will prepare a demonstration brunch while you partake in a few games of culinary bingo with your friends. Small (non-cash) awards for the winners and delicious brunch for everyone! Featured menu: Quail Deviled Eggs, Lemon Ricotta Mini Cakes with Maple Bechamel, Avocado Toast with Poached Egg, Pistachio Dukkha and Micro Arugula, and Honey Panna Cotta with Berry Compote.
Demonstration and Dinner - Cost: $85 - #74622 - (Register Online) Making of the Home Chef 101
Monday Feb 04, 2019
Monday Feb 11, 20196:00 PM - 8:30 PM
Chef Chris Kennedy Aken
Chef Chris Kennedy Aken is the Winery Chef for Trefethen Family Vineyards. With more than two decades of cooking and innovating in the diverse Napa Valley, Chicago, and San Francisco dining scenes, Kennedy brings a rich portfolio of professional cooking experience including work at La Folie, Red Light, Chicago Symphony Center’s Rhapsody, Calistoga’s Catahoula Restaurant & Saloon, Stomp Restaurant, Cafe & Bar, Napa’s AVIA Hotel, the Restaurant at CIA’s Copia, and his own Toast Catering Co.
BACK BY POPULAR DEMAND! This class is perfect for busy parents, the home cook, or even for young adults heading off to college. A two-part introductory cooking class, Making of the Home Chef 101 covers a variety of basic, easy-to-master techniques essential to all culinary success. Join Trefethen Family Vineyards Winery Chef Chris Kennedy Aken as he teaches you the basics of meal planning, smart shopping, food safety, and food preparation. Aken will demonstrate essential knife skills and give you plenty of hands-on practice as he works with you to prepare meals using the best local fresh ingredients. Covering the fundamentals of sear, saute, and roasting Aken will teach you how to prepare perfectly cooked chicken and stock. Making soup from scratch, you'll discover the secret to every great homemade soup and how simple it can be to make a fresh vinaigrette. Last, but not least, Aken will guide students out on a sweet note with a decadent chocolate mousse made with just a few ingredients. Materials covered in this class will give all students the confidence and knowledge to tackle any meal! Pre-registration required by January 28.
Hands On - Cost: $175 - #74715 - (Register Online) Sweets for Sweethearts
Saturday Feb 09, 2019
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Grab your sweetie's hand and head over to our teaching kitchen for an unconventional early Valentine's Day date! Or come solo and meet some other sweet-toothed foodies! This hands-on class with Chef Derek Corsino will cover how to make tasty confectionery treats that will knock your socks off and put an end your retail candy shopping. Truffles, French macarons, chocolate covered strawberries, and more will take you to new heights of deliciousness! A delectable sampling will top off the morning and all students will head home with a goody bag of scrumptious delights. Pre-registration required by February 4. Class size limited.
Hands On - Cost: $90 - #74696 - (Register Online) Winemakers' Tasting Group Full 3-Class Series
Saturday Feb 09, 2019 - Apr 13, 201910:00 AM - 12:00 PM
Bryan Avila
An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.
Led by winemaker and Napa Valley based enology professor Bryan Avila, this wine tasting class is intended for winemakers and technical wine tasters looking to avoid the dreaded "House Palate". This advanced tasting forum is geared to refine and maintain sensory analytical skills amongst vintners, winemakers and technical staff in a judgment-free environment. Focusing on flavor development through vinification technique, tasters will share notes on 8-10 wines of varying topics. Bring your favorite 4 tasting glasses on the second Saturday in February, March, and/or April to explore timely winetasting topics. February 9: Sustainable and Organic Wines of the North Coast. March 9: Hidden Jewels & Wine Club Wines of the Napa Valley. April 13: Cabernet Sauvignon Wine Styles of the Napa Valley. Open only to students 21 years or older. Space is limited to 15 students maximum for each meeting so Pre-Registration is REQUIRED the Monday before each class meeting. Sign up for the series or specific single class meetings.
Demonstration Tasting - Cost: $150 - #74702 - (Register Online) Winemakers' Tasting Group: Sustainable and Organic Wines of the North Coast
Saturday Feb 09, 2019
10:00 AM - 12:00 PM
Bryan Avila
An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.
Led by winemaker and Napa Valley based enology professor Bryan Avila, this wine tasting class is intended for winemakers and technical wine tasters looking to avoid the dreaded "House Palate". This advanced tasting forum is geared to refine and maintain sensory analytical skills amongst vintners, winemakers and technical staff in a judgment-free environment. Focusing on flavor development through vinification technique, tasters will share notes on 8-10 wines of varying topics. Bring your favorite 4 tasting glasses on the second Saturday in February. Open only to students 21 years or older. Space is limited to 15 students maximum for each meeting so Pre-Registration is REQUIRED the Monday before each class meeting. Sign up for the series or specific single class meetings.
Demonstration Tasting - Cost: $50 - #74703 - (Register Online) Taste of the Jazz Age: Selections from Menus of the 1920's, '30's and '40's
Saturday Feb 23, 2019
6:00 PM - 9:00 PM
Chef Elena Sirignano
With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.
In this deliciously cool demonstration dinner curated and produced by Executive Chef Elena Sirignano, students will experience the exceedingly sexy flavors of bygone era while listening to Jazz Age Masters. Take a trip back in time with oldschool dishes like Seafood Newburg En Croute and Consomme Celestine. Explore these classical dishes and others as we guide you through a culinary reliving of history through menus of the Jazz Age. Period attire optional. Pre-registration required by February 18.
Demonstration and Dinner - Cost: $125 - #74615 - (Register Online) Fun with Fondant
Thursday Mar 07, 2019
6:00 PM - 9:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Having trouble covering your cakes with fondant? Not sure what you should be doing to make your fondant look professional and taste fresh? What to get creative with fondant but a little unsure where to start? This pastry intensive will cover the how-to's (and how-not-to's) of pastry work with fondant. Using a few different techniques, students will learn handling tips, borders, accents and basic figure building from pastry chef extrodinaire Derek Corsino. Bring your creativity and leave with some solid pastry skills with fondant. Pre-registration required by March 4. Class size limited.
Hands On - Cost: $75 - #74697 - (Register Online) BFF Sushi
Saturday Mar 09, 2019
1:00 PM - 4:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Roll on up to St. Helena for a fun Saturday afternoon class that's perfect teens and all those who are young at heart. Come learn how to prepare sushi using fresh and delicious ingredients. One rule...you must bring your BFF (Best Friend Forever) or maybe your whole posse! We'll even let you come with your mom or dad or your favorite aunt or uncle! So get ready to learn from Chef Savanna Duchala how to prepare sushi rice the traditional way, how to correctly cut ingredients, how to slice the fish perfect every time, and how to roll, roll, roll the roll! Working together and in teams of two or three, you will make your own rolls and other assorted styles of sushi like hand rolls, nigari and sashimi. And then, of course, you get to eat them! We can't wait "sushi" you. Pre-registration required by March 4.
Hands On - Cost: $85 - #74716 - (Register Online) Winemakers' Tasting Group: Hidden Jewels & Wine Club Wines of the Napa Valley
Saturday Mar 09, 2019
10:00 AM - 12:00 PM
Bryan Avila
An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.
Led by winemaker and Napa Valley based enology professor Bryan Avila, this wine tasting class is intended for winemakers and technical wine tasters looking to avoid the dreaded "House Palate". This advanced tasting forum is geared to refine and maintain sensory analytical skills amongst vintners, winemakers and technical staff in a judgment-free environment. Focusing on flavor development through vinification technique, tasters will share notes on 8-10 wines of varying topics. Bring your favorite 4 tasting glasses on the second Saturday in March. Open only to students 21 years or older. Space is limited to 15 students maximum for each meeting so Pre-Registration is REQUIRED the Monday before each class meeting. Sign up for the series or specific single class meetings.
Demonstration Tasting - Cost: $50 - #74704 - (Register Online) Flatbreads and the Cuisines that Love Them
Saturday Mar 23, 2019
10:00 AM - 1:00 PM
Chef Elena Sirignano
With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.
Comfort food is at its best with the exploration of these heritage breads.From India to Mexico, there's nothing that quite compares to a warm Naan fresh from the oven or as satisfying as a handmade corn tortilla just off the griddle. Unique breads in all of their forms and heritages fill our teaching kitchen for this hands-on class. Join Chef Elena as she guides you through the making of a variety of different flatbreads from cultures and countries near and far. Learn how to make the wonderful and savory spreads, dips, and fillings with them and enjoy the fruits of your culinary labors at the end of class. Pre-registration required by March 18.
Hands On - Cost: $75 - #74618 - (Register Online) Cena con Amici! Eight Course Italian Dinner Party
Saturday Mar 30, 2019
4:00 PM - 7:00 PM
Greg Miraglia
Greg Miraglia is a longtime educator and food/restaurant blogger who brings his many years of culinary expertise and passion to the Napa Valley Cooking School gained from his time as a cook for the Napa Valley Wine Train and in the NV Cooking School Professional Chef Program. In addition his work in the culinary arts, Greg is also a radio program host and producer on Outbeat Radio, a weekly LGBT program on KRCB Radio.
Hosting a dinner party doesn't have to be complicated, especially if you have a complete plan for every course. From mouth-watering antipasti and a delicious cocktail to primo and secondo piatti, all the way to a delectable classic dessert, this fun hands-on dinner class led by Greg Miraglia will teach you everything you need to know so you can host your own an amazing dinner party Italian style, including a complete shopping list for every needed ingredient, easy to follow recipes, and practice with beautiful plating and presentation of each dish served. Tonight's menu features two antipasti, a charred Caesar salad, a classic zuppa Italiana, individual eggplant parmigiano, an herb-encrusted roasted filetto di manzo, and a classic tiramisu. Bon appetito! Pre-registration required by March 18.
Hands On - Cost: $115 - #74623 - (Register Online) Cake Decorating 101
Saturday Apr 06, 2019
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
It always looks easier than it actually is, but FEAR NOT, Pastry Chef Derek Corsino has your home baked special occasion cake needs covered with this hands-on basics of layer cake building. Led by a highly accomplished professional pastry chef this three hour class will teach you best practices in cake leveling, fillings, and icing for your very own perfectly flat topped cake! A focus on piping techniques and lettering will also be covered. Birthday cakes in your house will never be the same again! Pre-registration required by April 1. Class size limited.
Hands On - Cost: $90 - #74698 - (Register Online) Spring Wine Country Feast with Janet Fletcher
Saturday Apr 06, 2019
4:00 PM - 6:30 PM
Janet Fletcher
Janet Fletcher is the author or co-author of more than two dozen books on food and wine, including Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner; Fresh from the Farmers’ Market; Eating Local; Cheese & Wine and two memoirs with Margrit Mondavi. Her work has appeared in numerous national magazines, including Saveur, Food & Wine and Fine Cooking, and her food writing for the San Francisco Chronicle has earned three James Beard Awards. Janet publishes Planet Cheese, a weekly blog, and teaches cheese-appreciation and cooking classes around the country. We are excited to welcome her to the Napa Valley Cooking School!
Celebrate the bounty of the season in the Napa Valley with this hands-on class featuring recipes from acclaimed cookbook author Janet Fletcher's stunning new book, Wine Country Table: Recipes Celebrating California's Sustainable Harvest (Rizzoli, 2019). Master these vibrant, colorful dishes for your own spring dinner parties and you'll want to entertain every weekend! Destined to become part of your repertoire, the tantalizing recipes in this evening's class showcase the farm-fresh ingredients and flavors that Californians look forward to every spring. Hardbound copies of Wine Country Table will also be available to registered students at a generously discounted price. This evening's menu: Pistachio and Feta Dip with Crudites, Spring Vegetable Tabouli with Shaved Asparagus, Radishes, and Spring Herbs, Lamb Meatballs with Tomato, Artichokes and Olives, and Almond, Orange and Olive Oil Cake with Late-Harvest Wine Sabayon. Pre-registration required by April 1 (no kidding!)
Hands On - Cost: $95 - #74624 - (Register Online) Winemakers' Tasting Group: Cabernet Sauvignon Wine Styles of the Napa Valley
Saturday Apr 13, 2019
10:00 AM - 12:00 PM
Bryan Avila
An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.
Led by winemaker and Napa Valley based enology professor Bryan Avila, this wine tasting class is intended for winemakers and technical wine tasters looking to avoid the dreaded "House Palate". This advanced tasting forum is geared to refine and maintain sensory analytical skills amongst vintners, winemakers and technical staff in a judgment-free environment. Focusing on flavor development through vinification technique, tasters will share notes on 8-10 wines of varying topics. Bring your favorite 4 tasting glasses on the second Saturday in April. Open only to students 21 years or older. Space is limited to 15 students maximum for each meeting so Pre-Registration is REQUIRED the Monday before each class meeting. Sign up for the series or specific single class meetings.
Demonstration Tasting - Cost: $50 - #74705 - (Register Online) Next Generation Cake Decorating 2.0
Saturday Apr 27, 2019
9:00 AM - 12:00 PM
Chef Derek Corsino
Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker, and professional pastry chef. After his formal training at the CIA in Hyde Park, Chef Derek opened a specialty cake company while also competing in televised cake competitions on the Food Network. Chef Derek has taught at Stratford University in Virginia, CIA at Copia, and Santa Rosa Junior College. He currently leads the noted culinary arts program at Healdsburg High School.
Ready to move beyond basic layer cakes? Building on our Cake Decorating 101 class (on April 6), this more advanced pastry class, led by Pastry Chef Derek Corsino, is the next step for any baker ready for the exciting challenges of modern layer cake decorating. Focusing on cutting-edge cake decorating trends, we will work with a drip cake and lots of fun decor, combining math, science, and the pastry arts to help you produce your very own Instagram-worthy works of baked deliciousness! Pre-registration required by April 22. Class size limited.
Hands On - Cost: $110 - #74699 - (Register Online) Healthy Cooking at Home
Saturday Apr 27, 2019
6:00 PM - 9:00 PM
Chef Savanna Duchala
After completing her Associates degree from the CIA (Greystone) in St. Helena, Chef Savanna worked at Peju Province Winery in Rutherford as Estate Sous Chef, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. A dedication to both the culinary arts and public service lead her to teach at CIA Copia and the Napa Valley Cooking School, combining her real world culinary experience at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with her eight years of service in the US Air Force.
Face it, we live in a world dominated by fried Twinkies and burger eating contests and we often don't have much time to focus on whether our diet is our friend or foe. Within our busy, over-calendared lives it's hard to find the time to make and eat healthy meals together. Chef Savanna has the solution! Come spend an evening with her and learn the ins and outs of healthy cooking as a DATE NIGHT! Learn some tricks of the trade from an experienced culinary pro and spend a fun evening together with your significant other. You'll leave with a firm foundation of healthwise culinary knowledge that you can apply at home to make easy, flavorful, and healthy dishes every night. Pre-registration required by April 22.
Hands On - Cost: $85 - #74717 - (Register Online) Winemaker Spotlight: Rebekah Wineburg of Quintessa
Thursday May 02, 2019
6:00 PM - 7:00 PM
Bryan Avila
An award-winning boutique winemaker and professor of enology and winemaking in the Viticulture and Winery Technology programs at Napa Valley College and Santa Rosa Junior College, Bryan Avila joins the Upper Valley Campus’ Wine Enthusiast program this spring. With more than 18 years of experience as a winemaker and educator, Bryan has a deep appreciation for the complexity of both winemaking and people. A native of San Diego and US Marine Corps veteran, Bryan completed his Bachelor of Science at UC Davis and is currently the consulting winemaker for Pope Valley Winery and winemaker for RD Winery in Napa. His many years of professional wine tasting experience include serving as a regular judge for the Annual Cal Wine Expo, Sunset Magazine International Wine Competition, Tierra del Vino Wine Competition (Baja, Mexico), and the SF Chronicle Wine Competition.
Join us for an intimate conversation with Rebekah Wineburg of Quintessa. A Washington, DC, native, Wineburg holds a dual degree in chemistry and biology from Macalester College and a Master of Viticulture & Enology from UC Davis. Her dedication to the art and craft of winemaking has taken her from Australia, Italy and back to the Napa Valley where she has worked in enology and winemaking at Rudd Winery, Staglin Family Vineyard, and Buccella. Led by the Napa Valley Cooking School's Wine Enthusiast Coordinator Bryan Avila as he discusses wine style and the road to becoming a winemaker, each semester's Winemaker Spotlight is as much an educational exchange as a professional development opportunity where participants can connect with others active in the winemaking communities of the Napa Valley and Sonoma Valley. Pre-registration requested (but not required).
Hands On - Cost: $25 - #74754 - (Register Online) Rolled, Stuffed, and Devoured
Saturday May 18, 2019
10:00 AM - 1:00 PM
Chef Elena Sirignano
With over 25 years in the industry as a chef, sommelier, culinary instructor, bean-to-bar chocolate maker, manager, and specialty foods entrepreneur on both the East Coast and in the Napa Valley, Chef Elena Sirignano brings passion, knowledge, and experience to the NV Cooking School. Her early training began in her hometown of New York City at the Yale Club upon completion of her Associates Degree in Culinary Arts at the Culinary Institute of America (CIA) Hyde Park. This provided her with a solid foundation in both hospitality and fine dining which then lead her west to California. She has been part of the restaurant scene within the Napa Valley since 1992, where she has worked with Thomas Keller as a member of the original French Laundry Kitchen Team and serving in both front and back of the house operations at Bistro Don Giovanni, Pat Kuleto’s Martini House, Bouchon, and Bouchon Bakery. An experienced culinary instructor, Chef Elena taught International Cuisine, Garde Manger, American Regional, Foundations, and Dining Room Management at Delaware Technical & Community College (2006-2012) as well as a variety of food enthusiast classes at the Culinary Institute of America (CIA) Greystone and COPIA (2012-2018). She is the founder/owner of Mayacama Chocolate, familiar to many from local farmer’s markets. She is finishing a Bachelors degree in Business Management/Finance from Wilmington (Delaware) University.
Love street food from across the globe but can't find out how to make them in your own kitchen? Looking to add some easy to prepare variety to your mid-week dinner repertoire? This hands-on cooking class, with Chef Elena Sirignano, is a fun approach to delicious portable international foods that you'll want to dive into eating almost as soon as you make them. From Japanese Hand Rolls to Cornish Pasty and onto Crepes, this class will expand your favorites and give you some new dishes for brunch, light dinners, and parties. Generous samplings of all dishes prepared will conclude today's gastronomic exploration. Pre-registration required by May 13.
Hands On - Cost: $85 - #74619 - (Register Online)
