Hot Deals in Sonoma

Vanessa Barrington, author of D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch, joins River Myst Haven for a fun and educational hands-on cooking experience.

In this class, you'll learn how to make some of the basics of the D.I.Y. Kitchen completely from scratch and use those building blocks to create a seasonal menu for the class to enjoy.

It'll start with mustard seeds and just a few other ingredients to make your own mustard.  Then, you'll use the mustard to glaze pork for a delicious canape and stir some into a simple vinaigrette to toss a seasonal vegetable salad.

In addition, you'll make Meyer lemon parsley aioli from scratch and then talk about different ways to use it, including as a garnish for a sustainable seafood stew that class participants will enjoy together.

The class will also include talking about how yogurt can be the mother dairy culture of the D.I.Y. Kitchen and the ways you can make it.  You'll use homemade yogurt (previously cultured) in this class to make a seasonal fruit yogurt cake with streusel topping.

As a bonus, participants will also learn how to use the yogurt to culture cream to make creme fraiche, followed by a live demo of how to whip creme fraiche into cultured butter, which can be used to make flavored butters for steaks, seafood, beans, and other dishes.  The buttermilk that comes from the butter making can also be used.

Nothing will go to waste in the D.I.Y. Kitchen!