Some of the best things come in small packages, as we’ll demonstrate with these wrapped appetizers inspired by the cuisines of Japan, Vietnam and India. With a little nimble finger work, you’ll be rolling and filling a variety of meat- and vegetable-filled wraps, picking up folding techniques that’ll make you the mama-san of your neighborhood. We’ll prepare Vietnamese shrimp rolls, curried lamb samosas, and Japanese pork & shrimp pot stickers with tangy soy dipping sauce.
To round out the lunch menu, we’ll make a tangy green papaya salad with toasted peanuts, pork tonkatsu served with shaved cabbage, pickled vegetables and spicy mustard, and to finish, fried banana lumpia with caramel and crème fraîche ice cream. All paired with Cakebread wines.
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.