About This Event
Come late fall, after the grape harvest, we all eagerly await word on our next favorite harvest: fresh Dungeness crab hauled from the chilly waters off the northern California coast—which happens to pair beautifully with our elegant Chardonnays. We’ll give you the inside scoop on buying, cleaning and cooking these crustaceans with confidence, then build an amazing menu around them: from crab cakes and crab melts, to finger-licking good harissa-spiced roast crab, mini crab soufflés with fall lettuces, shaved fennel and citrus, and The Palace Hotel’s classic cioppino, all of which you’ll enjoy with a selection of Cakebread Napa Valley and Reserve Chardonnays, among others and to finish, pumpkin cheesecake. 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.