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Friday February 12, 2021

Cooking with Cakebread: Chinese New Year

  • 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

We're pairing the flavors of Asia with Cakebread Cellars in honor of Chinese New Year! Join our resident winery chefs for a presentation of two time-honored recipes: Shrimp Su Mai paired with Cuttings Wharf Chardonnay, and Steamed Bao Buns with Chinese BBQ Pork paired with Merlot.

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

Steamed Bao Buns with Char Sui BBQ Pork: • Marinate pork the day before • Make buns dough, shape, steam them ahead as recipe states in procedure • Set up bamboo steamer • Grill pork the day of • Hoisin sauce • Chop green onions • Julienne cucumber

Shrimp Siu Mai: • Clean shrimp, chop small the size of peanuts • Mince bacon • Chop bamboo shoots, jicama, scallion and keep separate • Measure out cornstarch, sugar, Shoaxing, sesame oil and keep each in separate dishes • Have salt and white pepper on hand • Defrost frozen soy beans • Set up bamboo steamer • Have fresh ginger, soy, rice vinegar and sugar close by to make dipping sauce