Come late fall, after the grape harvest, we all eagerly await word on our next favorite harvest: fresh, local Dungeness crab, which happens to pair beautifully with our elegant Chardonnays.
We’ll give you the inside scoop on buying, cleaning and cooking these crustaceans with confidence, then build an amazing menu around it: harissa-roasted crab with spicy aioli, The Palace Hotel’s cioppino, Nancy’s crabcakes, deviled crab on brioche toast, Meyer lemon soufflé and more. With our crab lunch, you’ll enjoy our Napa Valley and Reserve Chardonnays, plus a surprise or two from our cellar.
All classes are participation style 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