CALL 707-942-0615 Cooking Adventures and Luxurious Lodging in Napa Valley Wine Country

Sample Topics

‘Farm to Table’ cooking is embraced using the freshest seasonal ingredients from the edible landscape, lush garden and best of market selections to prepare the recipes. Emphasis is on healthy, flavor-filled cooking leaning to the Mediterranean style. All cooking classes include printed reference material for topics, recipe handouts and multi-course meal which is paired with wine. 

Some of the topics that can be selected to format your multi-day session, or add others of your choice

  • Knife Skills
    • Cutting techniques
    • Knife selection, storage and care
    • Sharpening
  • Cooking Methods and Techniques
    • Soups
    • Emulsions
    • Methods for grains and legumes
    • Methods for meat, poultry, fish
    • Pan-Searing; Roasting. Braising
    • Methods for eggs
    • Methods for vegetables
    • Pressure Cooking
    • Homemade Pasta
    • Homemade Cheese
  • Menu Planning & Entertaining
    • selecting menu items
    • planning preparation
    • timeline
  • Ingredient evaluation, selection and storage
  • Pantry Essentials & Sample Menus
  • Equipment & Utensils
  • Flavor Dynamics and Profiles
  • Balancing flavors
  • Flavor Enhancers
    • Reductions
    • Compound butters
    • Acids – juices, vinegar, wine
    • Flavorful condiments – rubs, relishes, spreads
  • Stocks
    • Brown stocks
    • White stocks
    • Vegetable stock
    • Fish stock
    • Usage and Storage
  • Sauces –
    • Pan-reduction sauces
    • Egg-based emulsions and sauces
    • Uncooked Sauces
    • Butter Based Sauce
    • Dessert Sauces
  • Baking –
    • butter dough – pies and tarts
    • tender cakes and cookies
    • soufflés
    • genoise
    • egg based custards
  • Preserving foods – salt, confit, traditional water bath
  • Pickling and Fermentation
  • Cooking Philosophy
  • Recipe Concepts –
  • Cooking based on ratios
  • Frozen desserts – sorbet and ice-cream
  • Modernist Cooking Methods and Techniques
    • Sous Vide Cooking
    • Gelification
    • Spherefication
    • Foams
  • Recommended Reading
  • On-line Resources

Day 1 – Late afternoon / evening prepare 3-course dinner

  • Marinades & Vinaigrette
  • Methods for Meat – pan-searing
  • Sauces – Wine Reduction Sauce
  • Baking – Butter Dough

Day 2 – Mid-day prepare brunch

  • Egg-based Emulsion
  • Methods for eggs
  •  Uncooked Sauces & Salsas
  • Yeast bread – straight dough
  •  Baking – cakes and pastries

Day 1 – begin mid-morning, prepare lunch meal

  • Knife Skills
  • Stocks
  • Soups
  • Ingredient Evaluation, Selection and Storage
  • Baking – genoise

Day 2 – begin late afternoon, prepare dinner

  • Equipment & Utensils
  • Flavor Dynamics and Profiles
  • Methods for Seafood / Fish
  • Methods for Grains
  • Cooking based on ratios
  • Flavor Enhancers
  • Baking – Tender Cakes
  • Fruit Maceration

Day 3 – begin mid-day, prepare brunch

  • Menu Planning and Entertaining
  • Pantry Essentials & Sample Menus
  • Yeast Bread – sponge dough
  • Methods for Eggs – poaching
  • Egg based emulsion and sauces
  • Methods for Vegetables – saute, grilling
  • Frozen Desserts