Dungeness Crab and Chardonnay Cooking Class

With the grape harvest wrapped up and the wines safely aging in the cellar, our thoughts turn to our next favorite harvest: fresh Dungeness crab hauled from the cold waters off the northern California coast. Chefs Brian and Josh will give you the scoop on buying, cleaning and cooking these beauties, then build an amazing menu around them to pair with our Chardonnays.

Menu

To start

• Jack’s Favorite Crab Cakes
• Crab Tostadas with Guacamole and Tomatillo Salsa 
• New Potatoes stuffed with Artichokes and Carmody Cheese

At the table

• Twice-Baked Crab Soufflé
• Harissa-Spiced Roasted Crab
• The Palace Hotel’s Cioppino
• Pumpkin Cheesecake

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.