Birds of a Feather Poultry Cooking Class

No fowl play here, just some new and interesting ways to cook and enjoy chicken, quail and duck. Poultry lends itself beautifully to a number of cooking techniques and flavors, which you’ll explore with chefs Brian Streeter and Josh Anderson as part of this class. 

Menu

To start

• Albondigas with Caramelized Onions and Raisins
• Crostini with Tuscan Chicken Liver Pate
• Jamaican Jerk Chicken Wings

At the table

• Vadouvan-Spiced Fried Quail
• Roast Chicken with Garlic and Garden Herb Jus
• Pomegranate-Braised Duck Legs
• Meyer Lemon Semifreddo with Crushed Amaretti Cookies and Strawberries

All classes are participation style and include the class, a tour of the winery and culinary gardens (weather permitting), an appetizer reception and a three-course lunch paired with Cakebread Cellars wines. All participants leave with a Cakebread Cellars apron, a booklet of recipes and wine notes from the day, some great memories and quite often, new friends.