Classes, custom meals & more
Experiences for the food lover in everyone
- Unique food experiences, such as a Cheese-Making Class taught by local expert, Sheana Davis
- Make, sample and learn all about sushi in a special Sushi and Wine Pairing Class with expert Chef Edward Metcalf
- Learn professional techniques during a private cooking class with Chef Kristina Daya. Visit Mazza Catering’s website for more info.
- A special dinner prepared by a private chef at your vacation home.
- Champagne Brunch following a hot air balloon ride.
- Exploring our rising local craft beer and spirits industry
Picnic Menus
Chef Lisa Lavagetto
Snacks
Antipasto Skewers GF
Chilled Pea and Avocado Shooters GF
Bacon and Cheddar Deviled Eggs GF
Salads
Broccolini Pasta Salad GF
Orzo Salad with Pesto, Mozzarella Cheese and Cherry Tomatoes GF
Tomato Cucumber Feta Salad GF
Tuscan White Bean Salad with Cucumber and Tomato GF
Sandwiches
(GF bread available on request)
Avocado and Ham Sandwiches
Grilled Vegetable Focaccia Sandwiches
Peppered Bacon BLT Sub with Avocado Chipotle Aioli
Thai Chicken Salad Wraps
Desserts
(GF versions available on request)
Chunky Apple Cake
Key Lime Cookies
Fudgy Chocolate Brownies
Vegan Apple Pear Streusel Bars
These are sample offerings. Actual availability may vary. Please call us to plan your custom meal.
Chef Didier
& Chef Celine
Salads
Caesar- Crisp Romaine lettuce, anchovy, shaved Parmesan & croutons 8.50
Classic Cobb Salad – Organic mixed greens, grilled organic chicken, avocado, blue cheese, tomato, bacon, hard-boiled egg, house made buttermilk dressing 13.50
Green Goddess Bowl – Romaine lettuce, house pickled pears, avocado, cherry tomatoes, fresh herbs, crostini, green goddess dressing 11.50
Quinoa Salad – Roasted vegetables, arugula, ginger-soy vinaigrette 13.50
Sandwiches
served with bag of chips or house salad
Albacore Tuna – Radish & celery, Old Bay seasoning, soft roll 9.50
Grilled Organic Chicken – Roasted pepper aioli, Romaine lettuce, tomato, foccacia 9.50
Egg Salad – Capers, parsley, seeded sourdough 9.50
Zoe’s Prosciutto – Manchego cheese, pepperoncini, Nightingale French baguette 13.50
Grilled Vegetable – Seasonal grilled vegetables, basil pesto, Parmesan cheese, Nightingale French baguette 9.50
Desserts
Meringue Crackle 2.75
Cookie of the Day 2.65
Cannelé 2.95
Chef Kristina Daya
Salads
Farmers Market – Sweet gem lettuce, tomato, cucumber & red onion
Classic Caesar – In house made croutons & roasted garlic Cesar dressing
Harvest – apple, dried cranberries, pumpkin seeds, feta & scallions
Sandwiches
Le Classique – Turkey (or Applewood Ham) on organic rosemary focaccia, lettuce, tomato and lemon zest aioli
Fig and prosciutto – Baguette, Prosciutto, fig butter, cambazola & arugula
Hummus – Crushed olives, cucumber, tomato on a rustic whole grain
Salumi and cheese – Fresh mozzarella, sweet basil pesto, sun-dried tomato on ciabatta
Desserts
Assorted macaroons
Dark chocolate truffles
Cupcake – Vanilla, chocolate, red velvet, carrot
Berry tartlet
*Each lunch also includes sparkling water and seasonal fruit*
All the items used to make our picnic basket are held to high standards using only organic, non GMO ingredients, seasonal and local when possible. * Gluten free options are always available upon request.
These are sample offerings. Actual availability may vary. Please call us to plan your custom meal.
Experience
Cheese Making Class with Sheana Davis
Sheana Davis breaks down the barriers to cheesemaking, making it accessible, easy and fun with energetic, hands-on classes that teach participants how to craft a fresh, warm ricotta cheese that is ready to serve and enjoy within 90 minutes.
Upon arrival, guests are welcomed with locally crafted wine and an artisanal cheese tasting, allowing them to explore different types of handcrafted cheeses prior to creating their own.
Next, Davis leads participants in the interactive process of making a fresh ricotta cheese. All ingredients used are readily available in any local grocery and the cooking supplies used reside in most home cooks kitchens.
Participants work in a group to create the cheese: they pour the milk, ladle and scoop the curds, and within 60 minutes they have a delicious, fresh ricotta cheese ready to be enjoyed by the group.
Upon completion, Davis shares various seasonally inspired ways to serve the cheese, using local herbs, jams and produce. All participants leave with their own cheesecloth and ladles to continue the cheesemaking experience at home.
Meet
Chef Didier
Didier Ageorges’ passion for cuisine is evident in every event, menu, and plate he creates. From his early training in France, and through his travels around the world, he has amassed a global view and appreciation of ingredients that presents him with a palette of creative opportunities.
After twenty years in some of France’s most luxurious hotel kitchens, including the grand Hotel du Palais Biarritz, Didier heeded the California call and was posted at San Francisco’s Ritz Carlton. From there, his explorations took him to the Wine Country and Sonoma’s famed Chalk Hill Winery where, as Estate Executive Chef, he paired his stylish creations with elegant wines for awe-inspiring dishes.
After more than a decade in Sonoma County, he has discovered the wealth of the freshest local provisions from artisan producers, a fascinating array of ingredients from which he can artistically craft spellbinding meals.
Meet
Chef Celine
Born in Paris and raised in the Basque country of the southern France, Chef Celine embraced her passion for pastry first in her mother’s kitchen and, later, through her formal training, apprenticeship and diploma program. After many years in Michelin-starred restaurants and hotels in France, her life-path led her career to the U.S. and California for several prestigious hotel pastry chef posts with The Four Seasons, The Peninsula and, eventually, the Ritz-Carlton where she would first collaborate with Chef Didier.
As Chef and Technical Advisor to Callebaut, the world’s largest premium chocolate manufacturer, she perfected the many groundbreaking creative techniques that she now brings to Pascaline.
“Simple and tasty” is her motto, modestly expressed, but beneath is her wealth of knowledge, experience, and her love of refinement and elegance. “Respect for the ingredients and a delicate hand makes a truly great dessert!”
Meet
Chef Kristina Daya
Sonoma County native, Chef Kristina Daya, lives out her passion daily, creating locally sourced, seasonal, and organic food experiences for all to enjoy. Chef Kristina has been sharing her love of gourmet food for over 11 years throughout Northern California. During the journey of owning her own restaurant, Chef Kristina cultivated her craft–mindfully creating inspired menus using the best ingredients possible. Everything included in her dishes is sourced from local vendors, as she believes the relationship she creates with the farmers is essential to the overall vision. Her specialties include food and wine pairing experiences and hands-on cooking courses.
Mazza Catering was established in 2011, and has been welcomed by noteworthy wineries with open arms. “Mazza” is a Syrian term which means “small plates” which are typically shared with good company at joyous occasions. Chef Kristina recently earned the Confrérie de la Chaine des Rôtisseurs, esteemed chefs’ award, given by the Bailliage de Hillsborough, Vice Conseiller Gastronomique, Eugene F. Daly. Others who have received this prestigious award in the past have included Chef Jaques Pepin.
In addition to her signature dining experiences and cooking courses, she is looking forward to launching her first pop-up dining series in 2019. “The Chef’s Table” will be a series of multi- course dinners hosted at local wineries, showcasing the best food and wine Sonoma County has to offer.
Meet
Chef Lisa Lavagetto
After marrying into a first generation Italian family, Lisa Lavagetto began her love affair with Italian cuisine at the hands of her husband’s grandmother who was a resort chef on Lake Como in Italy. After refining her craft in the family restaurants Lisa came to Ramekins in 1998. Over the years, she has had the opportunity to work with such luminaries as Mark Miller, Ming Tsai, Rick Bayless, Jacques Pepin, and Paula Wolfert.
As the Chef Ambassador at Ramekins, Lisa brings experience rich in tradition as well as cuisine diversity. Lisa won 5 gold metals and the Best in Show at the Professional Food completion at the Sonoma Harvest Fair. In her position, Lisa’s focus is on teaching, menu development, in-house and off-site catering and staff management of the culinary school. Most recently she was on Guy’s Grocery Games on the Food Network. She has also won the Blue Ribbon Award for employee of the year at the Marin Fair for managing and judging for the food contests.
Experience
Sushi and Wine Pairing Class with Edward Metcalf
Ever wanted to be educated on ordering wine with sushi? Or ever had the desire to learn how to make sushi?
Chef Edward Metcalfe has been mastering his sushi skills for the last 27 years. He will teach you the basics on rice, fish, Japanese ingredients, rolling techniques and basic sushi knowledge.
He will discuss wine and sushi pairing so you are comfortable ordering the right wine based on your sushi likes. Try this fun and educational class for a unique wine country experience!
About
Chef Ed Metcalf has been a chef and restaurateur for the last 27 years. He specialized in sushi under the training of Japanese and Hawaiian chefs and has worked in kitchens through out the world. After owning and operating a sushi/Asian restaurant in the town of Sonoma for 12 years, it was time to pursue his passion of teaching. Chef Ed Metcalf’s take on sushi is heavily influenced by Hawaiian comfort food and the meticulous presentation of sushi as an art form. The class will focus on sushi basic techniques and a general education on fish species, farming, how to source and where to source.
