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Friday February 19, 2021

Cooking with Cakebread: Brazilian Feijoada and Syrah

  • Time: 3:00pm - 4:00pm Pacific Time
  • Price: $292 Retail | $242.20 Club per household plus shipping
  • RSVP:

    Hourlong classes are held at 3pm Pacific Time each Friday. With the purchase of your virtual cooking class tasting kit, you will have access to all classes within the series:

    Winter Series: January 29, February 5, February 12, February 19, February 26

    Late Winter Series: March 5, March 12, March 19, March 26

    Spring Series: April 2, April 9, April 16, April 23, April 30

    Click HERE to purchase your virtual cooking class tasting kit, and you will receive a link to select the date of your class, followed by a confirmation with a Zoom link to connect.

Chef Brian Streeter leading a virtual cooking class

About This Event

Cakebread Cellars celebrates the flavors of South America and Egypt, adding spice to everyday cooking with two unique recipes: Scott’s Brazilian Feijoada with Black Beans, Smoked Ham Hocks, Andouille Sausage, Kale and Steamed Rice paired with Syrah, and Crostini with Garden Carrots, Fromage Blanc and Dukkah paired with Cuttings Wharf Chardonnay.

If you are planning on cooking with us, the chefs recommend preparing by taking the following steps in advance:

Crostini with Butternut Squash, Fromage Blanc and Dukkah: • Baguette, sliced and toasted • Butternut squash, cut in a small dice • hazelnuts, toasted

Brazailian Feijoda: • Black beans, soaked overnight and cooked until tender • Ham hocks simmered until tender • Onion and peppers, chopped • Garlic and jalapeño, minced • Linguica sausage, diced • Orange Salad o Navel oranges, diced o Red and yellow pepper, julienned o Red onion, julienned o Cilantro, chopped • Kale, cleaned and cut • Steamed white rice