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Cooking Class - Dining in Wine Country
Cooking Class - Dining in Wine Country
$ 89 Per person
all-inclusive: 2-hour class, 4-course meal.
Get a taste of the sun-soaked flavors favored in vineyard terrain.
With rich ingredients from farms and fields on the shopping list, this cooking class makes the most of wine country's nourishing landscape. Explore a world of gourmet techniques with the help of a first-rate chef from around town who'll show you how to make fillet in red wine sauce, herbaceous fingerling potatoes and caramel-topped poached pears.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
Feb 3rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 3rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 11th at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 11th at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 23rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 23rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
For public cooking classes, menu changes cannot be made. For private events, most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request.
Adjustments cannot be made during the event.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2 hours
- Labels Beginner, French, Fun, Gourmet, Mediterranean, Valentine's
- Additional information In this class you will be working hands-on in groups of four sharing work stations and equipment.
Meet your chef
Chef Rachel's years of formal culinary education set her up for a fulfilling career teaching cuisine. She and her team provide students with essential skills for mastering kitchen craft with a generous touch of artistry in the mix. In their hands, aspiring chefs find their vision for personalizing recipes with newfound confidence. No matter where a cook is on their journey, Chef Rachel can help them take the next step.
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Event location:
Get a taste of the sun-soaked flavors favored in vineyard terrain.
With rich ingredients from farms and fields on the shopping list, this cooking class makes the most of wine country's nourishing landscape. Explore a world of gourmet techniques with the help of a first-rate chef from around town who'll show you how to make fillet in red wine sauce, herbaceous fingerling potatoes and caramel-topped poached pears.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
Feb 3rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 3rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 11th at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 11th at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 23rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
Feb 23rd at 7:00 PM
Fillet with Red Wine and Shallot Sauce
Baby Spinach Salad with Roasted Beets, Goat Cheese and Hazelnut Vinaigrette
Roasted Fingerling Potatoes with Rosemary
Poached Pears with Crème Anglaise and Caramel Drizzle
For public cooking classes, menu changes cannot be made. For private events, most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request.
Adjustments cannot be made during the event.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2 hours
- Labels Beginner, French, Fun, Gourmet, Mediterranean, Valentine's
- Additional information In this class you will be working hands-on in groups of four sharing work stations and equipment.
Verified guest reviews for other experiences with Chef Rachel or Resident Chef
PHYLLIS
28 May 2024
Michaela
17 Mar 2024
Reviews Chef Rachel or Resident Chef received outside of Cozymeal
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