The small-plate/tapas-style dining is great way to entertain at home, since many of the dishes can be made in advance.
In this class you’ll discover a variety of boldly flavored, wine-friendly dishes with chefs Brian and Tom, including fried olives stuffed with chorizo, Dungeness crab tostadas, duck meatballs with caramelized onions and mushrooms, tandoori-spiced chicken brochettes, empanadas with spinach, pine nuts and raisins, Spanish-style deviled eggs and Hog Island oysters with ginger mignonette. We’ll put these all out on the table with a selection of Cakebread wines for our festive and flavorful lunch—which is sure to be an inspiration for your next dinner party.
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.