A la carte: Gingerbread, chocolate and more

HEALDSBURG

Turn Gingerbread dreams into reality

If visions of sugar plums are dancing in your children’s heads, you can turn them into reality during a Family Gingerbread House Decorating class at 7 p.m. Monday at the Relish Culinary Center.

The 13th annual event is aimed at the whole family. Each construction crew will take home a sturdy, delicious gingerbread house. Cost is $86 for up to 5 participants.

The annual Kids’ Holiday Treats Workshop will be held at 2 p.m. Dec. 22 at Relish Culinary Center. The workshop is aimed at kids 8 to 12, who will learn how to create seasonal goodies from scratch and take home a goodie box. Cost is $59.

To register, go to relishculinary.com. 14 Matheson St.

SONOMA

Make a traditional Buche de Noel

Learn how to bake, assemble and decorate a traditional French Buche de Noel at 6:30 p.m. Dec. 21 at Ramekins with chef Ben Howley.

The chocolate sponge cake is decorated with buttercream and edible meringue mushrooms. The class will also enjoy a glass of prosecco and an artisan cheese board.

Cost is $95. To reserve, go to ramekins.com. ?450 West Spain St.

YOUNTVILLE

Show your creativity at chocolate workshop

Kollar Chocolates in Yountville will hold a Chocolate Ornament Decorating Workshop at 9 a.m. every Saturday through Dec. 23.

The shop specializes in all things chocolate, from truffles to barks. Participants will each receive three chocolate ornaments, a paintbrush and a kit of six different colored cocoa butters.

Cost is $10 for elves (children), free for assistant elves (adults.) Hot chocolate will be available for purchase. To reserve, go to eventbrite.com. ?6525 Washington St.

SAN FRANCISCO

Good Food Awards announces finalists

The Good Food Foundation has announced the 279 finalists for the 2018 Good Food Awards, which will be held on Jan. 29 at the historic San Francisco War Memorial followed by two days of celebrations and the Good Food Awards Marketplace.

Here are the North Bay businesses that made the list of finalists:

Charcuterie - Thistle Meats of Petaluma for Milano Salami.

Cheese - Bellwether Farms of Petaluma for Whole Milk Basket Ricotta, Laura Chenel of Sonoma for Taupiniere, Point Reyes Farmstead Cheese Company of Point Reyes Station for Bay Blue; Tomales Farmstead Creamery of Tomales for Kenne.

Cider - Ethic Ciders of Sebastopol for Golden Rule

Confections - Baci Artisan Chocolatier of Windsor for French Silk; Little Apple Treats of Sebastopol for California Candy Cap Caramels.

Elixirs - Backyard in Forestville for Citrus and Juniper Shrub; Healdsburg Shed for Plum Shiso Shrub.

Fish - Healdsburg Shed for Smoked Trout & Smoked Black Cod.

Oils - Hudson Wines of Napa for Titi’s Extra Virgin Olive Oil; McEvoy Ranch of Petaluma for Traditional Blend Olive Oil.

Pickles - Healdsburg Shed for Pickled Shiitake Mushrooms

Preserves - Raspberry Rose Jam from Healdsburg Shed

Spirits - Spirit Works Distillery Sloe Gin

You can reach Staff Writer Diane Peterson at 707-521-5287 or diane.peterson@pressdemocrat.com. On Twitter @dianepete56.