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 For more than 30 years, Cakebread Cellars has been committed to promoting the enjoyment of wine with food and the sharing in the pleasures of the table. To promote this, we offer a range of cooking classes throughout the year, held either in our winery kitchen or at our outdoor barbecue area with a wood-burning oven. We are one of the few places in Napa Valley to offer participation (hands-on) classes so that guests cook and learn alongside our chefs and other food and wine lovers.
All classes are participation style. Classes begin at 9:30 am, unless otherwise noted, and include a tour of the property, a tasting of Cakebread Cellars wines (except for the children’s classes), the cooking class and a three-course lunch paired with wine. All participants leave with a Cakebread Cellars logo apron, a booklet of the recipes and wine notes from the day, some great memories and quite often, new friends. Price for each class is $175 plus tax per person unless listed otherwise.
Can’t make a class you’re interested in? Gather nine or more friends and we’ll host a private cooking class just for you and your group. Click here to e-mail our event coordinator about signing up for one of the classes listed below or scheduling a private cooking class of your own.
Call or email now for your reservation.
Friday, July 30 or Saturday, July 31, 2010 please call for wait list for both classes
Get Fired Up!
 Our summer grilling class is a perennial favorite, so this year, we’re adding the wood burning oven to the cooking method mix. There’s no better excuse to hang out on a lovely summer day than to cook the season’s bounty out of doors, so we’ll fire up the wood-burning oven and the grill to cook up a fabulous summer lunch. Afterwards, we’ll sit down to enjoy your day’s “work” with a selection of Cakebread Cellars wines on the pecan patio.
Saturdays, August 14, 2010 AND August 21, 2020 Please call for your Aug. 21, 2010 reservations, August 14, 2010 is wait list only
Paella Party!
 What’s not to love about paella? It’s a one-dish meal that’s cooked outside and feeds a crowd—a party in a pan. Join us in Napa Valley for a day of cooking a few variations of paella over the open fire, sipping wine and enjoying tapas as they cook. When they’re ready, we’ll haul the pans to the pecan patio and sit down to a feast and more Cakebread Cellars wine.
 Saturday thru Wednesday, September 11 - 15, 2010
Cakebread Cellars 24th American Harvest Workshop
Since 1986 Cakebread Cellars has hosted an annual celebration of wine and food during the excitement of the grape harvest, known as the American Harvest Workshop.
Each year we invite some of the country’s notable chefs and a small group of wine and food enthusiasts to share a once in a lifetime experience at the winery: four days of fun, education, wine and food!
 The small group of participants will pick grapes in one of our vineyards, meet our winemakers and viticulturist, spend time in our cellars, attend in-depth wine tastings and wine and food industry related seminars. Other elements of the program include our own farmer’s market at the winery, visits to local farms and the ultimate cooking class - preparation of two harvest dinners for 60 winery guests by our guest chefs and you, our wine & food enthusiasts! The harvest dinners are always a highlight of the American Harvest Workshop and a rare opportunity for you to work alongside professional chefs. This is the  quintessential cooking class, and yes, you also get to enjoy the fruits of your labor and sample the multi-course menu created by our guest chefs with your help.
To learn more about the program, please click here or contact culinary director Brian Streeter at brians@cakebread.com.
Saturday, November 6, 2010
Tamale Fiesta
 For this class, chefs Brian and Tom will serve as assistants to instructors (and co-workers) Brenda Godinez and Virginia Barrera, who will share the secrets to making a traditional holiday treat in many Mexican homes: tamales. Making tamales is often a family project so it’s a perfect dish to build a class around. Brenda and Virginia will guide our team in the art and science of making the masa, meats and salsas, assembling the tamales and cooking them so they’re moist, tender y muy delicioso. We’ll make chicken tamales with salsa verde, pork tamales with salsa rojo, and for dessert, pineapple tamales. For lunch, sit down to a Mexican meal paired with a selection of Cakebread wines. After lunch, we’ll send you home with tamales to share with your family.
Saturday, November 20, 2010
Dungeness Crab & Chardonnay Celebration
 Come late fall , one of our favorite West Coast food traditions is enjoying fresh, local Dungeness crab, and paring it with Cakebread Chardonnay. We’ll teach you everything you need to know to buy, clean and cook fresh crab, then feature it from starter to side dish to entree: artichoke and crab dip, crab soufflé, roasted crab, and the San Francisco favorite, cioppino. With our crab lunch, you’ll have an opportunity to compare the styles of our Napa Valley, Anderson Valley and Reserve Chardonnays, plus we promise a surprise or two from our cellar.
Saturday, December 4, 2010
 Holiday Baking
Looking for some new ideas for holiday desserts, or want to learn how to create the holiday classics? Come spend the morning with Napa Valley pastry chef Jennifer Contreras and learn how to spin holiday magic with fruit, chocolate and spice. We’ll make the signature holiday dessert, buche de noel, as well as gingerbread cake, tarte tatin, linzer cookies and biscotti with chocolate nibs and dried cherries. After that, sit down to a family-style meal prepared by Chefs Brian and Tom and paired with Cakebread Cellars wines before we send you on your way with an assortment of sweets to enjoy at home.
Call or email now for your reservation.
Classes held earlier this year.
Saturday, February 13, 2010
Romance and Chocolate
 Celebrate Valentine’s Day early, by spending the 13th in the Napa Valley with someone you love, sipping wine and cooking a delicious meal together. Crab soufflé for two, a salad and Cakebread Cellars wine make for a fitting meal, but what about dessert? There’s no sweet more romantic than chocolate, so we’ve invited Bay Area’s newest/hottest chocolatier, TCHO Chocolate, to join us. TCHO chocolate maker Brad Kintzer will lead us through a tasting of chocolates before we turn his creations into our meal’s sweet finale: a decadent chocolate soufflé, a chocolate-caramel tart and a classic French chocolate and raspberry marquis cake.
Friday & Saturday, April 23 & 24, 2010
Go Hog Wild!
Class size limited to 12; two-day class: $300
 Here’s our first-ever two-day class that’s the ultimate gift for the foodie in your life. We’ve gone “whole hog” for this one, and that’s no pun—it’s a celebration of everything pig and we’ve brought in renowned Bay Area artisanal charcuterie producer Taylor Boetticher of Fatted Calf to share his expertise and passion on this subject. We’ll start on Friday afternoon cooking up a dinner at the winery around Fatted Calf’s famed porchetta, a Tuscan pork loin roast seasoned with garlic, rosemary, lemon, fennel and black pepper—which happens to pair beautifully with our Cabernet Sauvignon.
The next day, we meet at the Fatted Calf, located at the Oxbow Public Market in downtown Napa, for Taylor’s “Whole Hog” class, where you’ll learn how to break down a whole hog into its various useful parts, then participate in making a porchetta, fresh sausage and crepinettes. We’ll enjoy a lunch featuring more of Fatted Calf’s meaty goods and Cakebread wines, and you’ll leave with an array of sausages to enjoy at home.
Start times: Friday, April 23, 2010 - 4:30 pm at the winery and Saturday, April 24, 2010 at 10:30 am at Fatted Calf in Napa.
Friday, May 28 or Saturday, May 29, 2010
Dried, Stuffed, Sauced: Pasta Class
 There’s no food more loved by all ages than pasta, and no limit to the ways to make and serve it. We’ll start with a demo on how to make and roll your own fresh pasta, and talk about how to match pasta shape to sauce. Then we’ll roll up our sleeves and get to work: in addition to several sauces—including the traditional bolognese, spicy puttanesca, clam and a pesto sauce—to dress our pastas, we’ll make some delicious unsauced pasta dishes, including whole-wheat linguini with fresh asparagus, bacon, Parmesan and olive oil; and open-faced ravioli with pink hopper prawns, sun gold tomatoes, english peas and lemon. Then sit down to a family-style meal of your creations paired with Cakebread Cellars wines.
Friday June 11 or Saturday, June 12, 2010 
Eastern Flavors/Western Wines
We’ll take the signature ingredients and the bright, sweet, sour and spicy flavors of Thailand, Vietnam, Japan, the Philippines and China and create dishes that let both the food’s and the wine’s flavors shine. Chilis, soy sauce, hoisin, ponzu, adobo, mirin and curry can all be wine-friendly as you’ll see as we create such delectable dishes as lamb brochette with Thai pesto, rock shrimp with sweet chili and Thai basil, adobo-braised pork, clams and mussels with rice noodles and coconut curry and more. To reserve your spot for this class, please contact our Guest & Members Services team at (800) 588-0298 or email events@cakebread.com.
Wednesday, July 21, 2010
Kids' Pizza Party with Resident Chefs Brian and Tom and Gardener Marcy Snow
 $75 per child, with parent lunch included
Drop off the kids and they’ll spend the morning harvesting pizza toppings and salad items from the our vegetable garden with Master Gardener Marcy Snow, making pizza sauce, salads and dessert with Chef Tom in the kitchen, and making the dough, building their pizzas and cooking them in the wood burning oven with Chef Brian. They’ll then cover the finer points of table setting and serving with our front of the house manager, Kelly. When you return at lunch time, you and your cook will sit down to a delicious meal prepared and served by the kids. For ages 7-12. Sorry, no parents allowed during the class. |
