Spring Garden Cooking Class

One of the highlights of our culinary program is the vegetable garden started by Dolores Cakebread more than 50 years ago. Join chefs Brian Streeter and Josh Anderson in celebrating spring with a menu of some of our favorite recipes inspired by the seasonal produce from our garden.

Menu

To start

• Fava Bean Pesto on Rosemary Focaccia Crouton
• Spring Garlic Velouté with Artichoke Chips
• Asparagus and Goat Cheese Spring Rolls

At the table

• Spring Pea Risotto with Lemon and Pancetta
• Porcini-Dusted Duck Breast with Red Onion Jam
• Honey and Almond Semifreddo

All classes are participation style and include the class, a tour of the winery and culinary gardens (weather permitting), an appetizer reception and a three-course lunch paired with Cakebread Cellars wines. All 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.