Take a trip down food memory lane with chefs Brian and Tom as they teach you some new takes on old favorites. We’re talking Spanish-style deviled eggs, decadent Dungeness crab melts, cornmeal-crusted petrale sole with roasted jalapeño-lime aioli, butter lettuce with avocado ranch dressing, foie gras-stuffed duck meatballs, and to finish, a classic strawberry-rhubarb pie. Nothing can compete with a taste memory, but this menu will create some fantastic new ones, all enjoyed 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.