Cassoulet, the classic, slow-cooked and decadent French dish, calls for full-bodied red wines, so spend a cold winter day in the warm Cakebread kitchen with us as we make a cassoulet and Cabernet feast together.
We’ll prepare a traditional cassoulet—duck confit, Tarbais beans, Toulouse sausage and pork, all slowly simmered together in an earthernware dish, then topped with garlic breadcrumbs—as well as some delectable accompaniments: oysters topped with andouille sausage, spinach and white wine sauce, an Alsatian onion and bacon tart, and a salad of fall lettuces, butternut squash, walnuts and Pt. Reyes blue cheese, all of which you’ll enjoy with a selection of Cakebread wines. To finish, profiteroles served with coffee ice cream, armagnac-soaked French prunes and chocolate sauce.
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.