Cassoulet, the traditional country stew of Southern France, is the ultimate comfort food when the chill starts to set in the air. Learn to create and enjoy our version of this sumptuous union of white beans, duck, sausage and pork all slowly cooked in an earthenware vessel. This perfect-for-cold-weather, stick-to-your-ribs dish will be expertly paired with a special selection of Cakebread Cellars estate Cabernets to enhance the flavors of your creations.
Menu
To Start
- Roast Oysters with Spinach & White Wine Sauce
- Crab Brandade with Piquillo Peppers & Capers
- Tartlets with Endive, Blue Cheese & Black Mission Figs
At The Table
- Heirloom Pumpkin-Chestnut Soup
- Cassoulet with Duck Confit, Toulouse Sausage, Tarbais Beans & Garlic Breadcrumbs
- Profiteroles with Coffee Ice Cream, Brandy Soaked French Prunes & Chocolate Sauce
Unless otherwise noted, all classes are participation style and held at the Winery House Kitchen. Included with the class are a tour of the winery and culinary gardens (weather permitting), an appetizer reception and a three-course lunch paired with Cakebread Cellars wines. Participants leave with a Cakebread Cellars apron, a booklet of recipes and wine notes from the day, some great memories and quite often, new friends!
If you or your guests have any dietary restrictions, we ask that you please contact events@cakebread.com.