Community driven culinary workshops, hosted here in our Sonoma County farmhouse kitchen
We invite you to experience culinary classes in the company of friends, guided by acclaimed chefs and artisans. With a shared love for food and community, our classes and farm dinners are a chance to create and connect.
Community, sustainability, celebration
EXPERIENCE A CLASS AT WIND & RYE NOW BOOKING THROUGH DECEMBER 2024
Herbal Gift Making
+ with Colleen Bingham Solis
Learn the importance of using natural, recognizable ingredients in skin and body care. Choose the herbs and plants that most resonate with you to create your own hand crafted products, perfect for gift giving this holiday season.
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This course is four hours in total. We enjoy a family style meal with wine pairing at the end of class.
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All of our classes are intimate by design. 10 people
$225 a person
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Certified Herbalist Colleen Solis is an educator and consultant for companies nation wide. Her skin care line Poppy Botanicals is hand crafted here in Sonoma County. Read her full bio here.
Hosting the Holiday Feast
+ with Chef Daniel Kedan & Laci Sandoval
Many people, even those that consider themselves great cooks, have difficulty when it comes to planning a menu and executing a large meal for a crowd. This all day workshop will provide you with all you need to feel confident in the kitchen and help you make a plan for success with this year’s feast.
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This class is longer than most at 6 hours in length.
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All of our classes are intimate by design. 10 people
This all day course is $275 a person.
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Chef Daniel Kedan was the owner of beloved Backyard Restaurant in Forestville and is now a lead instructor at the CIA. Chef Laci Sandoval spent years as an executive pastry chef in the Bay Area and is now the owner of Wind & Rye. Read their full bios here.
Secrets of Pan Pizza
+ with Chef Leah Scurto
Chef Leah Scurto is back in the kitchen to teach all about gourmet pan pizza techniques. You’ll learn the historic differences between pan pizza varieties, secrets to Leah’s award winning dough and topping flavor combinations to elevate your pizza making to the next level.
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This course is four hours in total. We enjoy a family style meal with wine pairing at the end of class.
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All of our classes are intimate by design. 10 people
$225 a person
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Chef Leah Scurto is owner and executive chef of PizzaLeah in Windsor. Read her full bio here.
Homemade Pizza Like A Pro
+ with Chef Leah Scurto
From the flour to the toppings, dough fermentation to cooking techniques, this class covers everything you need to know to make gourmet pizza right in your home oven.
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This course is four hours in total. We enjoy a family style meal with wine pairing at the end of class.
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All of our classes are intimate by design. 10 people
$225 a person
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Chef Leah Scurto is owner and executive chef of the award winning PizzaLeah in Windsor and member of the United States Pizza Team. Read her full bio here.
Baking for The Holidays
+ with Chef Nicole Plue
The holidays wouldn’t be complete with beautifully decorated and mouth waveringly delicious sweets. This class will cover a variety of new and nostalgic desserts, perfect for gift giving or as a show stopping centerpiece for this years holiday celebration.
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This course is four hours in total. We enjoy a family style meal with wine pairing at the end of class.
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All of our classes are intimate by design. 10 people
$225 a person
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Chef Nicole Plue is considered by many to be one of America’s greatest pastry chefs of the last 30 years. Read her full bio here.
Mastering Fried Chicken
+ with Chef Daniel Kedan
This hands on class will teach you how to make the tastiest fried chicken right at home. Perfect for your next party or weeknight meal.
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This course is four hours in total. We enjoy a family style meal with wine pairing at the end of class.
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All of our classes are intimate by design. 10 people
$225 a person
-
Chef Daniel Kedan was the owner of beloved Backyard Restaurant in Forestville and is now a lead instructor at the CIA. Read his full bio here.
Learn about what we do at Wind & Rye
Community and sustainability are the heart of what we do
So much of how we connect is food-driven. It’s why the kitchen is the heart of the home and sharing a meal bonds us. We invite you to participate in this special ritual through our many upcoming farm-to-table dinners, cooking classes, food growing lessons, nutritional information sessions, and more. Our events and meals will be experiences meant to rekindle our sense of community and share a love of food.
From our kitchen to yours
Laci Sandoval created Wind & Rye to celebrate her personal relationship with food through the ritual of eating on special occasions and in our daily lives