While Napa Valley College is offering the majority of its classes online for spring as a result of current county and state guidance, individuals will still be able to sign up for a variety of Food & Wine Enthusiast classes being offered in person. Enrollment is limited, pre-registration required, and classes will be offered as couples-only in an effort to limit the number of households participating.
Food & Wine Enthusiast classes will all take place at the Napa Valley College Upper Valley Campus, Belle Rhodes Teaching Kitchen in St. Helena. Classes include: Winner, Winner, Chicken Dinner! On Saturday, April 17 from noon to 3 p.m.; Cake Decorating: Beyond Just Icing the Cake on Saturday, April 24 from 9 to 11 a.m.; Know Your Napa Valley College Wines & The Foods to Pair Them With on Saturday, May 1 from noon to 2 p.m.; Spring Tarts: Traditional, Vegan & Gluten Free on Saturday, May 15 from 10 am to 1 pm; Italian Countryside Dinner By Way of St Helena on Saturday, May 22 from 6 to 9 p.m.; and Just Roll With It on Saturday, May 29 from 10 am to 1 pm.
Food & Wine Enthusiast programs are taught by professionals including Pat Burke, Derek Corsino, Traci Dutton, Toni Chiapetta, Greg Miraglia and Savanna Petri. With a passion for live fire cooking, Pat Burke has competed professionally in – and won – BBQ competitions across the country. Pastry Chef Derek Corsino has been involved in the culinary arts for over 20 years as an educator, competitive baker and professional pastry chef. He currently leads the noted culinary arts program at Healdsburg High School. Traci Dutton is a beverage, food and hospitality expert; she works with the CIA while consulting, writing and running her own vintage cookery and libations store, Heirloom Variety, located in Calistoga. Toni Chiappetta first worked as a pastry chef at Table 29 and Bistro Don Giovanni before striking out on her own with Sweetie Pies Bakery in 1994. Greg Miraglia is a longtime educator and food/restaurant blogger who served as a cook for the Napa Valley Wine Train and in the NV Cooking School Professional Chef Program. Savanna Petri served as estate sous chef at Peju Province Winery, where she mastered the art of food and wine pairing through a variety of vineyard events and on-site cooking classes. In addition to teaching at CIA Copia and the Napa Valley Cooking School, she worked at Elaine Bell Catering and Thomas Keller’s Bouchon Bistro with spent eight years in the US Air Force.
Saturday, April 17 from noon-3 p.m.
Winner, Winner, Chicken Dinner!
Everyone loves chicken, whether it’s fried, roasted, barbequed or smoked. Learn from Pat Burke how to prepare poultry in a variety of ways along with some fabulous sides. Students will be hands-on in their safe “pod stations” preparing recipes to accompany our winning chicken dinner.
Saturday, April 24, 9-11 a.m.
Cake Decorating: Beyond Just Icing the Cake
There is so much more to cake decorating than simply icing the cake. Learn how to decorate a cake like a professional in this hands-on class with seasoned cake decorator, pastry chef and Food Network celebrity Derek Corsino. Learn how to pipe a rose, letter, space, create borders and impress your friends!
Saturday, May 1, noon-2 p.m.
Know Your Napa Valley College Wines & The Foods to Pair Them With
Tracii Dutton leads this wine and food tasting and pairing class, as participants explore the wines created by Paul Gospodarczyk and the students in the Napa Valley College viticulture program. Experience the many levels of flavors in these wines, along with foods that are complementary.
Saturday, May 15, 10 am-1 pm
Spring Tarts: Traditional, Vegan & Gluten-free
Learn to make springtime tarts with Toni Chiapetta as she guides you and your pod partner in this hands-on class making traditional pastry shells with a variety of fillings, as well as gluten-free and vegan versions.
Saturday, May 22, 6-9 p.m.
Italian Countryside Dinner by Way of St Helena
This exclusive chef’s table experience includes a six-course dinner paired with Napa Valley College wines. After a demonstrations and conversation about the Italian-inspired recipes and how you can prepare them at home, you will sit at your own table in the professional kitchen at Napa Valley Cooking School. Each course will be prepared and plated, with Greg Miraglia and the chef instructors talking about the techniques used. The menu will include charred Caesar salad, Southern Italian inspired braised flank steak with handmade pasta and espresso semi-fredo.
Saturday, May 29, 10 am-1 pm
Just Roll with It
Maki your way to NVC for an interactive sushi making class and learn how to assemble inside, outside, hand rolls and more! Chef Savanna will show you how to play with different combinations of ingredients and toppings to create your own masterpieces.
To register for Food & Wine Enthusiast and Community Education programs, visit http://www.napavalley.edu/CommEd/.