With the grape harvest wrapped up and the wines safely aging in the cellar, our thoughts turn to our next favorite harvest: fresh Dungeness crab hauled from the cold waters off the northern California coast. Chefs Brian and Josh will give you the scoop on buying, cleaning and cooking these beauties, then build an amazing menu around them to pair with our Chardonnays.
Menu
To Start
- Jack’s Favorite Crab Cakes
- Dungeness Crab Tostadas with Tomatillo-Avocado Salsa
- Stuffed New Potatoes with Artichokes & Toma-rashi Cheese
At The Table
- Dungeness Crab Salad with Toasted Sesame Dressing, Kohlrabi & Kumquats
- The Palace Hotel’s Cioppino
- Harissa Roast Crab with Spicy Aioli
- Pumpkin Cheesecake
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!