Take a trip down food memory lane with chefs Brian and Tom as they teach you some new wine-friendly takes on old favorites, from gussied-up finger foods to elegant takes on family dinner favorites.
We’ll start with hors d’oeuvres of truffle popcorn, twice baked potatoes stuffed with andouille sausage and Carmody cheese, and one of the best foods found on a stick: shrimp corndogs with red pepper aioli. Then sit down to a lunch of butter lettuce salad with avocado ranch dressing and vadouvan-spiced fried chicken, all enjoyed with a selection of Cakebread wines. To finish, a classic that needs no updating: a luscious carrot cake with white chocolate-cream cheese frosting,
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.