Sheana Davis has two wonderful cooking events coming up!

A fourth generation Sonoma Valley native, Sheana Davis is celebrating the 20th anniversary of her company, The Epicurean Connection, specializing as a chef, caterer and culinary educator, she hosts events throughout Sonoma County and nationally. Sheana offers a creative and versatile range of food experiences and services. The Epicurean Connection was recently recognized by The Chamber of Commerce as one of the leading “Green Businesses” in Sonoma Valley. Her website is

Here are her next two events:
Relish Culinary Adventures
Cheesemaking Workshop (partial hands-on)

with Chef Sheana Davis
Saturday, February 23
1:00 PM
Relish Culinary Center, Healdsburg


At this interactive workshop, Sheana Davis, cheesemaker and producer of The Sonoma Valley Cheese Conference, will show you how to make a variety of fresh cheeses such as chevre (fresh goat cheese), crème fraiche and fromage blanc with assistance from guests. In addition to demonstrating techniques that are easy to reproduce at home, Sheana will discuss artisan cheesemaking, wine and cheese pairings and creative ideas for cheese platters. At the end of the class, we will enjoy a festive wine reception where we’ll taste our homemade fresh cheeses plus local artisan cheeses and creative accompaniments. Guests will take home instructions and a list of sources for raw materials so you can make these wonderful fresh cheeses yourself.

  • Fresh Chevre with Tierra Vegetables Strawberry Chipotle Jam
  • Crème Fraiche with Boiled Oh Tommy Boy Potatoes and Caviar
  • Fromage Blanc with Summer Fruit Compote
  • Delice de la Vallee (a new cheese Sheana is producing)
  • Variety of artisan cheese

Ramekins Culinary School
From the Farm to the Table

with Sheana Davis, Demonstration class
Wednesday, March 19,

Born and raised in Sonoma, it is no surprise that Sheana Davis is inspired by the bountiful surroundings she’s grown up in. Sheana currently works with local food producers to promote their products, and her passion is to educate consumers on the quality and uniqueness of these products and introduce you to the talented people who create them. Sheana is a certified chef and is an active member in the Sonoma County Culinary Guild, American Cheese Society and Sonoma Valley Farmers’ Markets.

Sheana owns The Epicurean Connection, a culinary education company focused on sustainable cheeses, brewing, and winemaking. With 20 years in the industry, Sheana’s passion for regionally based and sustainably grown foods radiates into every detail of her work. In this class, Sheana will demonstrate early spring recipes, and discuss the abundance of ingredients found in Sonoma County.

· Bellwether Farm Sheep’s Milk Cheeses with Spring Fruit and Artisan Bread

· Wine Country Pasta Served with Spring Herbs and Fava Beans

· Grilled Spring CK Farms Lamb Marinated in Sonoma Valley Pinot Noir and Thyme

· Oakhill Farm Spring Salad Served with Spring Blossoms and Apple Cider Vinaigrette

· Meyer Lemon Olive Oil Cake served with Crème Fraîche
Further information about Sheana:

Before being a “foodie” was in vogue, Davis pursued her passion with a vengeance, obtaining a culinary degree more than twenty years ago from Santa Rosa Junior College. “Back then, I was instructed by Chef John Ash. He was always very supportive and helpful and encouraged me to move forward.”

Sheana stands out in a crowd. A small woman with a laugh ready to burst out at any time, her buoyancy and passion have made her a leader in education, marketing and advocacy of sustainable practices and products. Her roots as a chef began back in High school when she cooked with the legendary food writer and Sonoma resident MFK Fisher. After graduating from Culinary school, Sheana left for an internship at the famed Commander’s Palace in New Orleans.

While that first visit to Louisiana’s culinary capital quickly established a life-long love of the Big Easy for Davis. Returning to Sonoma, her first job was with Digioia catering and it held a bit of glamour for being set in the old Williams Sonoma kitchen. As fame and reputation grew, private gigs, special events, and custom tastings began taking her all over the country, from New York to Texas, from Wisconsin to Washington, and beyond where Sheana leads classes, lectures, and performs culinary demonstrations at trade shows, events, conferences, and seminars. Her message emphasizes the biodiversity farming styles and the benefits – both to consumers and the earth – of biodynamically-farmed foods.

Heading up her own company was a natural step as she began developing classes for both the trade and for the consumer. Called From The Farm To The Table. “The more I traveled and taught people about food in general, the more I wanted to teach people about Sonoma and all that we have to offer,” Sheana says.

That was the brainstorm for the cheese conference. “I contacted Ig Vella, knowing if I had a big name, I could get others to join in.” Starting March 4th and running through the 6th, Davis will host over thirty famed speakers and luminaries within the cheese world including Juliet Harbutt, chairman of the British Cheese Awards, Allison Hooper from the Vermont Butter and Cheese Company, and Dee Harley of Harley Farms. This is a conference that is becoming more important within the ever-growing cheese industry, attracting more people each year. Less than a decade ago, the general public was just becoming aware of artisinal cheeses like of chevre goat cheese or Cowgirl Creamy – breaking away from the harshly-wrapped plastic bricks of orange, monstrosities known as American cheese. “Now Sonoma county is known as a growing center of the artisinal cheese movement in America,” Davis describes.

“While local catering is where my heart is,” Davis explains, “I am passionate about sharing my love of cheese, wine, and pairing.” That love of cheese is taking her in yet another new direction with the development of her own fresh cheese, Delice de la Vallee. Made in the French style, it is a combination of cow and goat milk and will be a fresh, soft, creamy cheese topped with seasonal accompaniments like Meyer lemon and green olives.

Currently, Sheana is working extensively to bring her mission to other regions, where she advocates the local and regional products to those regions. Her flair for the unusual built her a strong reputation in New Orleans, where she loves fusing the area’s rich cultural heritage with her own enthusiasm for farm-fresh foods – and her flair as a chef.

In joining the challenge to rebuild after Katrina, Sheana has agreed to a series of classes, special events and guest chef appearances in New Orleans every six to eight weeks. Poppy Tooker, the leader of the local New Orleans Slow Food chapter, and Davis, representing Slow Food Sonoma have joined forces to host a culinary face-off at San Diego’s Winter Fancy Food Show. “I am proud to be helping New Orleans rebuilding one of America’s finest city’s.”

While attracted to the majesty and history of New Orleans, Sonoma is home and where Davis’ heart is – as well as her family, 15 year old daughter Karina and her Labrador Retriever Arrow and a wide network of family and friends.

True to her motto, Eat Responsibly, Act Locally, Respond Politically,” Sheana views food as an entire process – from farm to table. She will continue to preach the gospel of sustainable growing, culinary pairings, and recipe development. Look for Sheana to be Podcast on the Sonoma Index Tribune website at starting in March 2008.


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