It’s back to school for this new season of classes designed to help keep our lifeboats afloat with dependable, delicious and economical dishes. Whether it’s hard times, easy times, or in between times, the possibilities for a good time expand when we remember we’re in this together. So come join the party—it all starts at home.
Wednesday classes are from 1 to 4 pm, unless otherwise noted. Click a class link and you will jump down to the full description in the Class Descriptions section below. NOTE: Some scheduled recipes or menus may need to be altered to accommodate unexpected changes in seasonal availability or other circumstances.
- CLASS 36 • Wed, Oct 1: INDIAN SUMMER VEGETABLE SOUPS
- CLASS 37 • Wed, Oct 8 [11am-4pm]: COWGIRL CREAMERY & GARDEN VEGETABLES
- CLASS 38 • Wed, Oct 15: UPDATED TRADITIONAL FRESH & DRIED CORN DISHES
- CLASS 39 • Wed, Oct 22: TOASTING OUR FIRST ANNIVERSARY
- CLASS 40 • Wed, Oct 29: RETRO DINNER SOUL FOOD
- CLASS 41 • Wed, Nov 5: A HARVEST OF WILD MUSHROOMS
- CLASS 42 • Wed, Nov 12: SONOMA COUNTY CASSOULET
- CLASS 43 • Wed, Nov 19: TURKEY TRANSFORMATIONS
- CLASS 44 • Wed, Dec 3: LET THEM EAT DUCK!
- CLASS 45 • Wed, Dec 10: HOLIDAY APPETIZERS & APERITIFS
Friday or Saturday Private Party Group Classes
All the Fun and None of the Work! Hassle-free and Dutch treat, this is a great way to enrich your life by making it easier to get together with friends or co-workers for a shared and joyful experience.
Pick the class subject week that suits you best, and then be the first to book it for that Friday or Saturday either in the afternoon [1 to 4 pm] or evening [5 to 8 pm].
Current Class Descriptions
CLASS 36 • Wed, Oct 1: INDIAN SUMMER VEGETABLE SOUPS
Ripe with flavor and all about abundance, this trio of distinctly different soups also offers you a short course in contrasting methods for countless possible variations. Pappa al Pomodoro, the Tuscan classic, starts with sweetly braised onions for infusing layers of fresh tomatoes, pecorino, and every last bread crumb that sop up the juices and melt into heaven; serve at room temperature and don’t forget the pesto. Fresh Corn Chowder is a cuddlier bowl of comfort with finely diced vegetables floating in a corn milk broth laced with cream -- what harm can it do to let a pat of butter melt on top? And finally, Roasted Red Pepper Purée emerges silky and serene after simmering with rice in wine and chicken stock. You can crank up the heat or put it on ice. Come get it while you can!
CLASS 37 • Wed, Oct 8 [11am-4pm]: COWGIRL CREAMERY AND GARDEN VEGETABLES
The more-than-marvelous Cowgirls have a new Creamery right here in Petaluma, and we get to start this class in the morning for a private tour with owner Sue Conley. I can’t think of anyone better qualified to not only clarify the principles behind artisan cheesemaking, but help us better understand the taste, texture and use distinctions different categories of cheese represent. After watching the process in action there, we’ll all head Home for Cooking in my kitchen, where Sue will guide us through a comparative tasting of specially selected cheeses. A fresh green salad will accompany that course and then we’ll get to discover first hand how only small amounts of flavor-rich farmstead cheeses are actually needed to make all the difference in Tomatoes à la Provençale, Piperade Stuffed Peppers, and swanky Toasted Cheese Sandwiches with Roasted Vegetables. Besides Cowgirl Creamery’s own exquisite collection, we’ll also be pulling from the extensive library of extraordinary cheeses they import from like-minded producers all over America and Europe. You’ll never throw out those precious leftover bits or feel intimidated at the cheese counter again.
CLASS 38 • Wed, Oct 15: UPDATED TRADITIONAL FRESH AND DRIED CORN DISHES
For our last class in the summer garden, we’ll step into autumn for a hearty yet refreshing Mexican Black Bean and Fresh Corn Salad with peppers and tomatoes. Then forget the beans, cook pork with sweet and hot spices, throw in some zucchini and we’ll come up with a pot of delectable Fresh Corn Chili. You can’t have it without hot, moist Buttermilk Cornbread, so we’ll make that too. And then I’ll show you how to bridge the gap with dreamy, creamy Fresh Corn Polenta, which can stand on its own or provide a willing base for any number of embellishments or occasions.
CLASS 39 • Wed, Oct 22: TOASTING OUR FIRST ANNIVERSARY
Celebrate Come Home to Cooking by joining us around the table for this festive seminar-style class in which we will de-mystify wine and figure out simple ways to answer that relentless question, “What’s for Dinner?” My winemaker husband, Don, will take us through an entertaining and enlightening experience in learning how to taste and select the wines that match your personal preferences. Then we will explore the planning, shopping and prepping-ahead strategies that enable you to set up your week with a progression of menus that generate ready leftovers for peace of mind and money in your food bank. Bring all your questions and expect to be fed. We will nourish you in gratitude for your part in making all this possible.
CLASS 40 • Wed, Oct 29: RETRO DINNER SOUL FOOD
Mom’s Meatloaf and Humble Pie. Only this time I’m the mom, but it’s the meatloaf I’ve been making for decades and people always ask for the recipe. You might want to double it to make sure there’s enough for those beloved sandwiches later in the week. Now as long as your oven’s hot, why not bake the potatoes [you can stuff leftovers for another dinner later]. Then let’s cook some cabbage; neither stinky nor stewy, when sauté-steamed with carrots and braised onions, it emerges refreshingly sweet and satisfying. [Add some potatoes, top it with a fried egg, a little bacon if you have any, and call it the “Humble Pie” we were lucky enough to eat that long ago summer after leaving our money and passports on the train in Germany; we still make a version of that dish whenever we’re scraping the bottom of the barrel and need a good laugh while filling our bellies.] After a satisfying meal like this, it’s only natural to ask, “So what’s for dessert?” How about hot Apple Crisp [that actually is crisp?and gooey-chewy on top] with cold cream embellishing the syrupy fruit juices in the bottom of your bowl. This class is all about memory foods that make us feel whole. So kick off your penny loafers and come to the table—“Dinner’s Ready!”
CLASS 41 • Wed, Nov 5: A HARVEST OF WILD MUSHROOMS
Particularly this time of year, the rich earthy, woodsy flavor of mushrooms can transform even the most ordinary of dishes into something seasonally sublime. Guest mushroom expert Bill Wolpert, an active member and foray leader in the Sonoma County Mycological Association (SOMA), will bring to this class his experience of gathering in the field and knowing how to identify favorite varieties. Together we will explore how to select, clean, store and even preserve mushrooms to enjoy the year round. We will also compare different cooking approaches to taste the results and discuss countless possible applications. So even if your mushroom hunts begin and end at the market, you’ll learn how to take full advantage of this culinary inspiration.
CLASS 42 • Wed, Nov 12: SONOMA COUNTY CASSOULET
Come pay homage to this hearty and sumptuous one pot French legend. Right here, right now, we’ll build the traditional layers of aromatic vegetables AND beans AND pork sausage AND duck legs AND crusty breadcrumbs in a new way that relieves us of excess fat and respects the individual characteristics of each contributor while still providing that long communal simmer to marry the flavors in harmony. This cassoulet is a metaphor for the village life of our dreams and we are also honored that Steve Sando of Rancho Gordo will be bringing his exuberance, expertise and heirloom beans to our class.
CLASS 43 • Wed, Nov 19: TURKEY TRANSFORMATIONS
Take that turkey and turn it into a soothing brothy soup with noodles, a sustaining crispy hash with potatoes, or a light and nourishing Autumn bread salad with lots of crunchy vegetables, fresh fruit and a sprinkling of the season’s spice. You don’t have to wait for Thanksgiving leftovers to receive the benefits of knowing how to make these easily adaptable comfort foods.
CLASS 44 • Wed, Dec 3: LET THEM EAT DUCK!
Take advantage of having Sonoma County Poultry right in town and add this simply elegant dinner party menu to your repertoire of reliable favorites. You’ll learn how to dazzle both yourself AND them with grilled or sautéed duck breast in port balsamic reduction, potatoes roasted in spiced duck fat, and a winter greens salad with pomegranates, persimmons and a champagne-citrus dressing. I am delighted to have Jim Reichardt of Liberty Duck fame joining us for this class and once again supplying Come Home to Cooking with his super meaty and flavor rich duck. Easy appetizer, dessert and wine pairing suggestions will be offered. Bon Appétit!
CLASS 45 • Wed, Dec 10: HOLIDAY APPETIZERS & APERITIFS
This class was so popular last year, I decided to offer a version of it at the end of every year to follow. We’ll once again revel in le joie de vivre (the joy of living) by adopting what’s best about the French apéritif hour and making savory little tidbits to amuse your mouth by dancing all around the palate. We hope you’ll come lift your glass for this seasonal salute to family, friends and good eating. Here’s to your health and happiness!
