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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 (for 10-16 attendees).
Call or email now for your reservation to culinary@cakebread.com or
(800) 588-0298 x240.
Saturday, February 11, 2012 please call for wait list 
Cooking from the Heart Valentine's Day Class
Treat that special someone to a day of fine food and wine in the heart of Napa Valley with a cooking class at Cakebread Cellars. We’ve planned a romantic menu of dishes from our new “American Harvest Cookbook” for this class, which will include Hog Island oysters with ginger mignonette, Thai crab tostadas, grilled Cowgirl Creamery Red Hawk cheese sandwiches, wild mushroom and bacon salad, a soufflé of parsnip and cheddar cheese, braised pork ribs with blood orange, fennel and black olives, and for dessert, crème fraîche sorbet with chocolate sea salt cookies. Spend some quality time together in the kitchen with our chefs, then sit down to a fabulous lunch paired with a selection Cakebread Cellars wines. As part of the day each couple receives a signed copy of our new cookbook.
$375 per couple (includes one signed cookbook)
Saturday, March 10, 2012
 THE FORK at Point Reyes Farmstead, Point Reyes, CA
Cakebread Cellars own culinary director and chef Brian Streeter will lead a cooking class on location that THE FORK at Point Reyes Farmstead in beautiful Point Reyes, CA, on Saturday, March 10, 2012.
This is a hands-on cooking class that will highlight farm-freah flavors and compliment selected Cakebread Cellars wines for the day. Brian will discuss the nuances of pairing wine with food as well as share tips, tales from the Napa Valley and his coveted recipes along the way. You’ll leave your visit to The Fork with a full stomach and a new appreciation for the delicious wines of Cakebread Cellars!
 THE FORK at Point Reyee Farmstead is located at 14700 Hwy 1, Point Reyes. CA 94956. To view their website, please click here. For information on the Point Reyes Farmstead Cheese Company, please click here.
Wines will be served to those 21 and over only.
Time: 10:00 am -3:00pm
Fee: $125 per person
Reservations: please call direct to THE FORK at (800) 591-6878 for your place in this fun event. Space is limited.
Saturday, April 14, 2012
 Home Cheesemaking Class with Mary Karlin
A perfect pairing: we make the wine, you make the cheese! Learn the basics of cheese making as well as new ways to use fresh cheeses from chef, instructor and cookbook author Mary Karlin. Mary will share tips from her new book, “Artisan Cheese Making at Home,” while we sample some of her specialties. Working in teams, participants will learn how to make ricotta and mascarpone. After lunch, prepared by Chef Brian and paired with Cakebread wines, we’ll stretch and shape bocconcini and burrata from ready-made mozzarella curds. You’ll leave with a selection of your cheeses to enjoy with friends and family. Mary will also have copies of her book available for sale, which she’ll be happy to sign for you.
Friday, May 25, 2012
Cheese Tour starting at Cowgirl Creamery
If you can’t make our April 14 cheese making class, join us as we head to West Marin for the cheese lover’s ultimate day of touring and tasting. We’ll get the insider’s look at three renowned, yet distinctly different cheese producers. To start, we’ll meet at Cowgirl Creamery in Petaluma where we’ll enjoy a selection of this acclaimed producer’s cheeses as co-owners Peggy Smith and Sue Conley share the history of cheesemaking in West Marin. From there, we’ll head to Marshall to meet the Giacomini family at Pt. Reyes Farmstead for a tour of their dairy and creamery. Followed by lunch and tasting of their cheeses with a selection of Cakebread Cellars wines. We’ll end our day at one of the region’s newest producers- Ramini Mozzarella –a soon to be producer of buffalo milk mozzarella. Where we’ll meet Janis, Grace, Jimmy, Bruce and the rest of the farm’s water buffalo “rock stars,” then sample their freshly made mozzarella.
* Group will meet at Cowgirl Creamery, and shuttle service will be provided to other sites.
Saturday, June 30, 2012
 Wine Club Cooking Class: Ribs
Rib lovers, we’ve got your (baby) back—and spareribs—with this class. Learn the basics of cuts, sauces and rubs, the finer points of cooking ribs for maximum flavor and tenderness, and what to pair them with, both on the plate and in your wine glass. Then sit down to a true finger-licking, rib-sticking feast with all the fixins, including a selection of Cakebread Cellars wines. This class for wine club members only.
For more information and reservations for this cooking class, contact Doug Fraggi, Wine Club Coordinator at doug@cakebread.com or at (800) 588-0298.
Wednesday, July 25, 2012
Kids in the Kitchen: Pizza Party
 No grownups allowed—at least until lunchtime! Drop your child off at 10:00, and we’ll spend the morning mastering pizza, from picking ingredients to serving the finished pie. We’ll start in the garden with Master Gardener Marcy Snowe, harvesting pizza toppings and salad items. From there, the kids will work alongside Chef Tom to make pizza sauce, salad and dessert in the winery kitchen before meeting up with Chef Brian to make the dough, build their pizzas and cook them in the woodburning oven. After that, they’ll join our service captain, Kelly, for a primer on table setting and serving. When you return at noon, 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. $75 per child, with parent lunch and wine included.
Saturday, July 14, 2012
 Open-Fire Cooking
Where there’s smoke, there’s fire... and at this class, plenty of delicious food. Join us for an open-fire cooking class with Smoke Catering owner (and Cakebread Cellars alumnus), chef Morgan Robinson. Morgan will share his enthusiasm for all things kissed by the flame. We’ll make choripan (Argentinean grilled sausage on a soft roll) served with chimichurri, classic Argentinean empanadas, roasted garlic potato crackling and arugula salad with preserved lemon dressing, grilled Cakebread Garden vegetables with blistered cherry tomatoes, chicories, pepitas, mint and queso fresco, and grilled asado short ribs, then sit down to enjoy the fruits of our labor with a selection of Cakebread wines.
Friday or Saturday, July 27 or 28, 2012 
Paella and Tapas
What’s not to love about paella? It’s a one-dish meal that’s cooked outside and feeds a crowd—a Spanish-style party in a pan. Join us in Napa Valley for a day of cooking a few variations of paella outdoors over an open fire, sipping wine and enjoying tapas as the paella cook. When they’re ready, we’ll haul the pans to the pecan patio to enjoy their bounty with more Cakebread wine.
Saturday, August 25, 2012
Wood Oven with Bruce Hill of Picco Restaurant, Larkspur, CA
Everyone loves wood-oven pizza, but we’ll take cooking in wood oven to a new level with this class led by chef Bruce Hill of Picco, located in Larkspur, CA. We’ll create an entire menu, appetizers to dessert in our wood-burning oven, including pan de tomate, oven-charred salmon tataki with apples and celery, padron peppers with sea salt, local albacore tuna with tomatoes, basil, olives and capers,quail with fig and chicory salad dressed with aged balsamic, and to finish, a nectarine galette with frangipane and honey ice cream. (OK, we won’t make the ice cream in the oven, but you get the idea.) To complement all those lovely roasted flavors, we’ll pair your lunch with a selection of Cakebread wines.
Saturday, October 13, 2012
 We Got Game
For this class, we’re thinking outside the grocery store meat case—there’s no chicken, beef and pork to be found on this menu. We’re featuring game products from three of our favorite game purveyors: Broken Arrow Ranch, Liberty Duck and Devil’s Gulch. In addition, Broken Arrow Ranch founders Mike and Elizabeth Hughes will join us and share their story and tips on cooking with their free-range, truly wild game meats. We’ll prepare, and then sit down to lunch with the Hughes to enjoy vadouvan-spiced quail, peppered venison loin with a Zinfandel-huckleberry sauce, pappardelle with duck bolognese and Tuscan kale, and rabbit tostadas, all with a selection of Cakebread red wines.
Saturday, November 10, 2012
 Tamales Fiesta
For this class, chefs Brian and Tom step to the side and become assistants to class instructors/co-workers Brenda Godinez and Virginia Barrera, who will share the secrets to making a traditional Mexican holiday treat: tamales. The more the merrier when making tamales, 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 festive Mexican meal paired with a selection of Cakebread wines. Tamales are meant to be shared with family and friends, so we’ll send you home with an assortment of the day’s tamales.
Saturday, December 1, 2012
 Dungeness Crab
Come late fall, one of our favorite West Coast food traditions is fresh, local Dungeness crab, and pairing it with Cakebread Chardonnay. We’ll teach you everything you need to know to buy, clean and cook fresh crab with confidence, then feature it in every course, 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 enjoy our Napa Valley and Reserve Chardonnays, plus a surprise or two from our cellar.
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