All’s fair in this fowl-focused class, as we explore different ways to enjoy duck, quail and chicken, with a nod to cuisines from around the world.
To enjoy as hors d’oeuvres before our lunch, we’ll prepare vadouvan-spiced fried quail, duck meatballs with caramelized onions and trumpet mushrooms, grilled lemongrass chicken brochettes and crostini with Tuscan-style chicken liver paté. We’ll then sit down to a sumptuous lunch starring braised chicken thighs with Spanish chorizo, seared duck breast with a quince mostarda and to finish, crème fraîche sorbet with strawberries and chocolate sea-salt cookies. An assortment of Cakebread wines will accompany your meal.
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.