Gather. Modern Grange Events

Join SHED’s Culinary Director Perry Hoffman for a seasonal hands-on culinary series focusing on the best of California ingredients. This summer adventure will be an exploration of edible flowers and herbs at SHED’s HomeFarm, and will include a guided tour of the farm with Cindy Daniel and Chef Perry.

Though herbs and flowers are used by many chefs as simply a garnish, Chef Perry believes they add an elemental flavor that is beautiful, meaningful, and uniquely aromatic. By walking though the culinary gardens of HomeFarm, participants will learn to see the beauty in the newly sprouting and the bolting, and to prepare dishes with herbs and flowers in unusual and surprising ways.

Participants will taste and learn along the way, and have a simple lunch together. Tickets are limited for this unique culinary experience. Be sure to dress for being outside with sun protection, layers, and suitable footwear.

Perry Hoffman is Culinary Director at Healdsburg SHED. A Napa Valley native, Perry literally grew up in fine dining wine country kitchens, as his grandparents, Sally and Don Schmitt were the original owners of The French Laundry in Yountville. He has worked at the Boonville Hotel, Santé Restaurant at Fairmont Sonoma Mission Inn, Auberge du Soleil, and most recently étoile Restaurant at Domaine Chandon, where he garnered a four-star review from the San Francisco Chronicle and a Michelin Star for three continuous years.

He joined SHED as the Culinary Director in fall 2015. Here his culinary focus is showcasing the links between responsible farming, ingredient-driven cooking, and flavorful food. His passion is for creating dishes that showcase the remarkable products sourced in our watershed, including those things  both wild and cultivated.