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The Week in Healdsburg: Jan. 27-Feb. 3

Sunday, January 27th, 2013 | Posted by | no responses

Jan. 28

Be at the Healdsburg Chef’s Table at 6 p.m. Monday with Chef Jeff Mall of Zin Restaurant. He will walk students through his seasonal wintertime menu at Relish Culinary Center, 14 Matheson St. Students will prepare Corn Masa Blini with Dungeness Crab, Preserved Eastside Farm Calabrian Chiles & Winter Citrus Roasted Winter Squash ‘Budino’ with Caramelized Redwood Hill Crotin, Zinfandel Braised Liberty Farms Duck with Zin Bacon & Trumpet Royale Mushrooms, and Meyer Lemon Meringue Tartlet. Each course of the meal will be paired with a local wine. Cost: $98. For more info and to buy tickets, call 431-9999.

Jan. 29

Find out How to Hire the Right Person for the Job with Dena Lash from 8:45-11 a.m. Tuesday during a continental breakfast at the Healdsburg Chamber of Commerce administrative  office, 217 Healdsburg Ave. Lash will discuss topics that relate to hiring and interviewing. This training session will provide business owners and hiring managers with a systematic approach and tools to choose the best candidate for the job opening. Topics include ways to identify specific skills and personal traits needed for the job selection. Cost is $40 for general public and $30 for Chamber members. More information: 433-6935.

Feb. 2

Back by popular demand, Relish Culinary is bringing back local Chef Dino Bugica of Diavola Pizzeria 10 a.m.-3:30 p.m. Saturday for a butchering workshop at which students will break down an entire 80-pound roaster pig. Each participant will butcher an 80-pound pig, sustainably-raised and humanely-slaughtered in Sonoma County. Guests will follow Dino’s butchering process. Lunch will be served featuring Diavola salumi, a hearty salad, bread and other goodies. At the end of the day, Dino will discuss curing and demonstrate how to cure pancetta at home. Each participant will take home all the cuts from their pig. Participants are asked to bring their own sharp boning knives, cleavers and a large cooler to transport the meat. This Relish class includes one glass of premium wine for participants over 21. Cost: $525. More information: 431-9999.

– Elizabeth Cosin

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