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High: CasaLana: The next gourmet retreat to be held at CasaLana Bed and Breakfast and taught by Lana Richardson covers essential cooking skills, Nov. 8-10 ($650 without accommodations). Participants pick their own herbs, fruits and vegetables from CasaLana’s gardens. Fall means that kale, beets, Swiss chard and apples are menu-ready. Richardson’s gourmet weekend Nov. 11-12 ($350 without accommodations) features holiday specialties such as smoked salmon roulade, citrus-fennel salad, Bourbon pepper tenderloin with roasted garlic potatoes, finishing with a warm chocolate souffle. 1316 S. Oak St., Calistoga, (707) 942-0615. www.casalana.com High: Hugh Carpenter Camp Napa Culinary: Start saving now for six days with cookbook author Hugh Carpenter. The Napa camp ($2,970 without accommodations) is a combination of cooking classes and visits to local wineries like Cakebread Cellars, Joseph Phelps Winery, Hall Winery, Chappellet Winery, Regusci Winery, Spottswoode Winery, Kenzo Estate and the late-actor Fred MacMurray’s Healdsburg ranch. Camp dates in 2017: July 16-21, Sept. 17-22, Oct. 1-6, Oct. 15-20. 3960 Hagen Road, Napa, (707) 2529773. www.hughcarpenter.com
Low: Cooking With Julie: Chef Julie LogueRiordan takes students on Tuesday and Friday tours of downtown Napa’s Oxbow Public Market, where they taste olive oils and cheeses, and shop for ingredients and sundries for the afternoon’s three-course meal and cook-time grazing. Recent creations have been squash soup with sage leaves, chicken Veronique and chestnut cake with creme anglaise. The group gathers at the market at 8:45 a.m. and finishes in her kitchen at 2:30 p.m. ($235). The market’s Fatted Calf Charcuterie, a big hit with Bay Area foodies, has its own butchery classes and free demos. 1039 La Quinta Court, Napa, (707) 227-5036. www.cookingwithjulie.com
Low: Napa Valley Cooking School: Classes in the school’s food enthusiast program, offered at Napa Valley College’s Upper Valley campus, are both affordable and seasonal, with subjects ranging from holiday hors d’oeuvres on Nov. 17 ($95) to the classic French buche de Noel on Dec. 3. The school’s executive chef, Barbara Alexander, will teach how to make vegetables “the center of the harvest table” with green risotto, parsnip gnocchi, and charred cauliflower with cumin, 6-9 p.m. Nov. 22 ($85). 1088 College Ave., St. Helena, (707) 967-2900. www.napavalleycookingschool.org