It’s our annual celebration of that all-American classic, with a few international spins thrown in to raise your barbecue IQ. On the menu this year, St. Louis-style ribs with honey-bourbon barbecue sauce, Tuscan-style baby back ribs with balsamic-apricot glaze and Korean-style ribs. We’ll round out the menu with Rancho Gordo baked beans, a kohlrabi, beet and apple slaw, garden-herb biscuits and grilled corn with chipotle-lime butter. Then pull up a chair and dig into your meal that we’ve paired with a selection of red and white wines from the Cakebread cellar. To finish, blackberry-cornmeal pudding cake 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.