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 For more than 39 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 ten 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.
Small Bites, Big Flavors sold out--please call for wait list
Saturday, June 8, 2013
Small-plate/tapas-style dining is popular in a lot of restaurants, but it’s a great way to entertain at home, as well. Many of these boldly flavored dishes can be made in advance, so that all you need to do is set them out them on the table with a selection of wines for a memorable evening.
In this class you’ll explore a variety of wine-friendly dishes with chefs Brian and Tom: fried olives stuffed with chorizo, Dungeness crab tostadas, duck meatballs with caramelized onions and mushrooms, tandoori-spiced chicken brochettes, empanadas with spinach, pine nuts and raisins, Spanish-style deviled eggs and Hog Island oysters with ginger mignonette. We’ll put these all out of the table with a selection of Cakebread wines for a festive and flavorful lunch—and to inspire your next dinner party.
Master Class: Fried Chicken & All the Fixin’s sold out--please call for wait list
Saturday, June 29, 2013
Fried chicken recipes are usually well-guarded secrets not to be shared, but chefs Brian and Tom will divulge their tips and tricks for the juiciest, crispiest fried chicken this side of the Mississippi and all the delicious sides in this class. In addition, they’ll share recipes that are guaranteed to one up your recipe-hoarding friends and family. Then pull up a chair for la leisurely lunch with all the fixin’s and Cakebread wines: buttermilk-fried chicken, vadouvan-spiced fried rabbit, jicama slaw, Rancho Gordo baked beans, Spanish-style deviled eggs, garden-herb biscuits and to top it all off, homemade ice-cream sandwiches.
Kids in the Kitchen – Taco Fiesta! .jpg) sold out--please call for wait list
Wednesday, July 17, 2013
Ay caramba! Drop off the kids in the morning for this south-of-the-border-themed cooking class. We’ll make tortillas from scratch, then build our meal around those, making shrimp tacos, empanadas, chips with pico de gallo, guacamole and grilled corn on the cob with queso fresco. To round out the meal: watermelon and strawberry agua fresca to drink and rich, Mexican chocolate ice cream for dessert.
After cooking alongside Brian and Tom, 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 with wine included.
Fired Up!
Friday, July 19, 2013 or Saturday, July 20, 2013 both classes are sold out--please call for wait list
 Our summer grilling class is a perennial favorite and this year we’re adding the woodburning oven to the cooking method mix. What better excuse to hang out on a lovely summer day in Napa Valley than to cook the season’s bounty out of doors? We’ll fire up the wood-burning oven and the grill to cook up a fabulous summer lunch to be enjoyed on the Pecan Patio with some Cakebread wines: barbecued oysters with chipotle-lime butter, grilled peaches wrapped in Serrano ham, smoked tri-tip with sun-dried cherry steak sauce, seafood stew cooked in the wood-burning oven, grilled corn with queso seco, lime and chile powder, and to finish, oven-roasted strawberries with sheep’s-milk ricotta and honey.
Wine Club Cooking Class- 2 day event please call for wait list
Catch & Cook: Salmon Fishing Expedition & Cooking Class
Friday & Saturday, August 2 & 3, 2013 
It doesn’t get much fresher than this! We’ll head out beyond the Golden Gate Bridge with Dennis Cakebread and spend a day trying our hand at fishing for wild salmon.
Next day, join us in the kitchen to learn to cook your catch. We’ll teach you everything you need to know to clean and cook fresh salmon, then feature it from starter to side dish to entrée. Recipes will include tostadas with salmon ceviche, salmon cakes with whole-grain mustard aioli, cedar-plank salmon with roasted tomato butter, miso-glazed salmon and andouille-crusted salmon. Then sit down to a true salmon feast, all paired with Cakebread wines.
Sorry this is for wine club members only. Please call Doug for details (800) 588-0298 ext. 361.
Childhood Favorites, All Grown Up  Wait list for Sat. Oct. 12- please call for Friday Oct 11, 2013
Friday, October 11, or Saturday, October 12, 2013
What’s your favorite childhood food memory? Chicken pot pie? Fish sticks? Meatballs and spaghetti? We’ve got some great ways to turn old favorites into new favorites with a twist—and all fresh, not frozen! This class is so popular, we’ve spread it out over two days, one led by chef Brian and one with chef Tom. Both will take you for a trip down food memory lane with new twists on old favorites—such as shrimp corn dogs, corn-meal crusted fish sticks with lime aioli and roasted jalapeños, duck meatballs, beef potpie with Cardmody cheese biscuits, butterscotch pot de crème, oven-roasted chicken with ricotta and spinach, crab Louis, and butter lettuce salad with avocado ranch dressing. Enjoy your comfort food lunch with a selection of Cakebread wines.
Holiday 101 
Saturday, November 9, 2013
No need for the Butterball Turkey Consumer Hotline this year! This class is for holiday-hosting novices and experts alike. We’ll cover techniques for planning and preparing a holiday feast with a minimum of stress, then build your repertoire with some delicious new takes on the classics, including turkey, gravy, stuffing, mashed potatoes and pumpkin pie. Lunch will include an array of Cakebread wines for you to mix and match with the meal, so you can plan not only your menu, but also the wines for your holiday table.
Previous Classes this year
Dark & Sweet: Truffle-Making Class
Saturday, February 16, 2013 
What’s better than giving a box of chocolates for Valentine’s Day? Making your own together! Join us for a truffle-making class with confectioners Ryan Holmes and Zohara Mapes of TCHO, a small San Francisco-based chocolate maker we’ve come to love.
First we’ll explore TCHO single-origin chocolates and TCHO chocolate blends with a tasting so that we’re ready to pair them in our recipes. You’ll then learn the art of ganache, tempering, molding and decorating as you create honey ganache (made with honey from the winery’s own hives) and a raspberry liqueur paired with TCHO fruity chocolate ganache.
After class, enjoy a lunch prepared for you by chefs Brian Streeter and Tom Sixsmith and paired with Cakebread wines. You’ll take home a box of truffles made in class to share with friends and family—or that someone special.
Fresh, Dried, Stuffed, Sauced: Pasta Class
Saturday,
April 27, 2013
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 to dress our pastas, we’ll make some delicious unsauced pasta dishes, as well. Then sit down to a family-style meal of your creations paired with Cakebread wines.
Vietnamese Spring Celebration with Andrea Nguyen
Saturday, May 18, 2013
Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing flavors, varied textures, and vibrant colors. Spend the morning with acclaimed cookbook author Andrea Nguyen, one of the country’s leading voices on Asian cuisine, to explore the cuisine, culture, and history of Vietnam. You’ll learn to make foundational recipes and use staples such as rice paper, fish sauce and fresh herbs.
The seasonal menu includes fresh asparagus and crab soup (sup mang tay cua), beef stew with lemongrass and star anise (bo kho), and cassava coconut cake (banh khoai mi). You’ll also set up a “roll your own” station to create personalized rice paper wonders. Enjoy all these fabulous dishes at a lunch paired with Cakebread Cellars wines.
Bring your copy of Andrea’s book, Into the Vietnamese Kitchen (named in 2012 by Cooking Light magazine as one of the best Asian cookbooks in the past 25 years) or buy one at the class for Andrea to sign for you.
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