A perennial favorite, because what could be better than spending a summer day in Napa Valley 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 starts with grilled salmon brochettes with furikake and ponzu, tuna meatballs with bouillabaisse broth, and roast peaches wrapped in prosciutto. Then take a seat on the patio to feast on grilled quail with honey-bourbon barbecue sauce, Little Gem lettuces with buttermilk dressing, and grilled lamb chops topped with a pistachio-mint pesto, all served with a selection of Cakebread wines from the cellar. As the sweet finale, blueberry cornmeal pudding cake dolloped with buttermilk sabayon.
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.