Food and Wine Enthusiasts Classes

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Cake Decorating 2: Tier a Cake. Two-Tier Mini Cakes, Expanding on Borders & Roses

Saturday Apr 25, 2020
9:00 AM - 12:00 PM

Chef Derek Corsino

Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? 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 series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Pre-registration required.
Hands On - Cost: $95 - #76011 - (Class Full)

Cake Decorating 3: Fondant Basics, Figure Making, Borders, & Modeling Chocolate Roses

Saturday May 09, 2020
9:00 AM - 12:00 PM

Chef Derek Corsino

Have you always wanted to show your friends and family up during holidays and special occasions with an over-the-top dessert? 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 series of classes will teach you cake leveling, fillings, piping, borders, roses, fondant, and icing for your very own perfectly flat topped cake! Birthday and holiday cakes in your house will never be the same again! Take one, two, or all three! Pre-registration required.
Hands On - Cost: $75 - #76012 - (Class Full)

Wide World of Tarts

Saturday Apr 04, 2020
9:00 AM - 12:00 PM

Chef Derek Corsino

Spring is the time we all think about the bounty of fruits coming into season, as well as those to come throughout the summer. In this class you will have the opportunity to explore the many different ways that berries, stone fruits and more, can be enveloped in varying crusts and doughs. After this class you'll have your recipes ready, as well as your inspiration, especially after you've visited the local farmer's market for supplies. Pre-registration required.
Hands On - Cost: $80 - #76017 - (Class Full)

Coastal Shellfish: Raw, Roasted & Steamed

Saturday Apr 18, 2020
12:00 PM - 2:00 PM

Chef Elena Sirignano

This Demo-Tasting class, made possible by our friends at Osprey Seafood, will explore Oysters, Clams and Mussels of the East and West Coasts of North America. You'll learn the fine nuances in flavor and shell shape of oysters. You'll get to taste old-school Mid-Atlantic baked clams, as well as learn the diverse ways to steam and enjoy mussels. Wine tasting to accompany. Pre-registration required.
Demonstration Tasting - Cost: $95 - #75990 - (Class Full)

"Spring Dinner In Italy" : Pop-Up Italian Dinner

Saturday May 23, 2020
6:00 PM - 8:00 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.

A chef's table experience featuring some classic Italian favorites with a twist presented by Chef Greg Miraglia & Chef Elena Sirignano. Imagine a spring evening on a little farm in hills of Tuscany or maybe near the shores of Genoa. Join us for a demonstration dinner and learn how you can replicate these dishes at home for your family and friends. Arrive and enjoy an aperol sprtiz. Your 5-course dinner will include house made focaccia, a grilled caesar salad, house made linguine with arugula pesto and grilled tiger prawns, a lamb-cheta with risotto and spring peas; finished with a trio tasting of Italian specialty desserts. Pre-registration required.
Demonstration and Dinner - Cost: $135 - #75989 - (Class Full)

Wine Atlas Obscura

Saturday May 16, 2020
10:00 AM - 1:00 PM

 None

Explore the world of wine from regions, producers and grapes that perhaps you've only heard of or might be completely new to you with Sommelier Traci Dutton. Pre-registration required.
Hands On - Cost: $75 - #75996 - (Class Full)

Pat's Apps!

Wednesday May 06, 2020
6:00 PM - 8:00 PM

 Pat Burke

Gotten vexed on what to bring to your next potluck? Thinking about that next party or family gathering you're throwing? Get inspired by Chef Pat Burke in this hands-on class how to make versatile appetizers for any occasion. Pre-registration required.
Hands On - Cost: $75 - #75992 - (Class Full)

Entertaining Like a Pro: Cocktail Party

Thursday Apr 16, 2020
5:00 PM - 8:00 PM

Chef Savanna Duchala

Do you love to entertain, but never get to enjoy your party? In this class, you will learn how to make food ahead of time so you can mingle with your guests. In addition, Chef Savanna will teach you how to make timelines that will help you stay organized down to the last second before your party begins. Come be entertained while learning how to! Pre-registration required.
Hands On - Cost: $85 - #75988 - (Class Full)

Pizza and Pinot with Chef Savanna

Thursday May 14, 2020
5:00 PM - 8:00 PM

Chef Savanna Duchala

Using the Cooking School's fabulous wood-fired pizza oven, Chef Savanna will teach you how to create and pair delectable homemade wood-fired pizzas with different noted Pinot Noirs. Learn how to make crispy, chewy pizza dough with a few different sauces to go with it. Toppings galore will entice your creativity. Best pizza and Pinot pairing wins a prize! Pre-registration required.
Hands On - Cost: $85 - #75991 - (Class Full)

At Home Bread Baking

Friday May 01, 2020 - May 02, 2020
Pastry Chef Toni Chiapetta

Lead by industry veteran bread baker, Toni Chiapetta, this 2-part class will begin on a Friday evening, then finish the on Saturday morning. You will review with Chef Toni, what best ingredients to use, & common bread terminology. You'll gain understanding of how to make focaccia and the importance of flavor development from pre-ferments, as used in numerous types of loaves. Fri, May 1, 6:00-8:30 pm & Sat, May 2, 9:00am-12:00 noon. Pre-registration required.
Hands On - Cost: $110 - #76014 - (Class Full)