Roving culinary adventures across Sonoma County's vineyards, farms, and food producers.
By Reservation Only
Visit WebsiteThe Wild Mushroom Foraging Adventure — a winter-season day in the Sonoma County woods with a mycologist guide, identifying edible species, then returning to a farm kitchen to cook the day's harvest. The deepest place-based culinary experience the county offers.
Relish Culinary Adventures is the roving culinary experience operator of Sonoma County — founded in 2003 by Donna del Rey, a Slow Food Snail of Approval recipient and Les Dames d'Escoffier member, who built a culinary education company without a fixed kitchen because Sonoma's food story doesn't live in a single building. Classes pop up at vineyards, farms, and food producer locations across the county. Wild mushroom foraging in winter, vineyard-side cheesemaking in spring, farm-to-table dinners through summer and harvest. The format is the editorial differentiator: every Relish class is rooted in the actual place its ingredients come from.
Donna del Rey's twenty-plus year operating history has built deep relationships with the producers who host her classes — the cheese makers at Bellwether and Pennyroyal, the farmers at McEvoy Ranch and Tara Firma, the winemakers across the Russian River and Alexander Valley. The standard formats are Public Pop-Up Classes (open registration), Custom Corporate Events (private bookings for offsites and team-building), and seasonal specialties like the Wild Mushroom Foraging adventures with a Sonoma County mycologist guide. The company also runs Culinary Tours that travel a region for a half-day, stopping at three or four producers with tastings at each. Pricing varies by format. The Slow Food Snail of Approval signals the operating philosophy: local, seasonal, ethically sourced, no exceptions.
Update your editorial to go live.
UpdateReview your current editorial on the left. Submit changes in the matching fields on the right — leave any field blank if no change is needed.
1. Update one section at a time using its SEND button.
2. Each SEND creates a provisional draft — your live page is not updated yet.
3. Complete the final submission at the bottom to approve and publish.
Your editorial page and submission form are always accessible through this page — and only to you. Update anytime.
Relish Culinary Adventures is the roving culinary experience operator of Sonoma County — founded in 2003 by Donna del Rey, a Slow Food Snail of Approval recipient and Les Dames d'Escoffier member, who built a culinary education company without a fixed kitchen because Sonoma's food story doesn't live in a single building. Classes pop up at vineyards, farms, and food producer locations across the county. Wild mushroom foraging in winter, vineyard-side cheesemaking in spring, farm-to-table dinners through summer and harvest. The format is the editorial differentiator: every Relish class is rooted in the actual place its ingredients come from.
Donna del Rey's twenty-plus year operating history has built deep relationships with the producers who host her classes — the cheese makers at Bellwether and Pennyroyal, the farmers at McEvoy Ranch and Tara Firma, the winemakers across the Russian River and Alexander Valley. The standard formats are Public Pop-Up Classes (open registration), Custom Corporate Events (private bookings for offsites and team-building), and seasonal specialties like the Wild Mushroom Foraging adventures with a Sonoma County mycologist guide. The company also runs Culinary Tours that travel a region for a half-day, stopping at three or four producers with tastings at each. Pricing varies by format. The Slow Food Snail of Approval signals the operating philosophy: local, seasonal, ethically sourced, no exceptions.
The Wild Mushroom Foraging Adventure — a winter-season day in the Sonoma County woods with a mycologist guide, identifying edible species, then returning to a farm kitchen to cook the day's harvest. The deepest place-based culinary experience the county offers.
Please submit your images separately — they're handled by a different department and will be processed alongside your editorial update.
Oops! Something went wrong while submitting the form
