We’d have an uprising on our hands if we didn’t offer this class each year. And we don’t blame our students: it’s a summer day in Napa Valley spent cooking, eating and drinking out of doors while honing your grilling and woodburning oven skills to create a delicious meal built around cooking with fire.
This year, our menu includes grilled huli-huli chicken wings, grilled lemongrass swordfish brochettes, grilled pizzas, wood-oven roasted oysters with chipotle lime butter, and tuna meatballs with fregola for the appetizers. We’ll then move on to cedar plank-grilled salmon with citrus-honey barbecue sauce and a salad of little gem lettuces with buttermilk dressing, and grilled flat-iron steak with romesco sauce, all served with a selection of Cakebread wines from the cellar. As the sweet finale, mascarpone ice cream with summer berries and crunchy seed cookies.