Friday, May 6, 2022 &
Saturday, May 7, 2022
Farm to Table: Recipes Inspired by our Spring Garden
Location: Winery House Kitchen, Rutherford, CA
Price: $275 per adult | $250 for Wine Club Members
Who: Open to the public by reservation
RSVP: 12 Guests maximum for this event, each day.
Proof of vaccination or negative COVID test within 72 hours will be required of all adults.
About This Event
Spring is perhaps one of the most highly anticipated seasons in Napa Valley, when our vineyards and gardens wake from dormancy to welcome the sun, and a new vintage begins its journey at bud break.
Our late co-founder Dolores Cakebread, a chef and a master gardener, planted our first vegetable garden nearly 50 years ago. The bounty of that garden continues to influence our menus with fresh farm-to-table produce each season.
In this class, we’ll tour the garden and share harvesting tips while exploring the flavors of Spring. Afterward, work hand-in-hand with our winery chefs to prepare the appetizers and three-course plated lunch you will later enjoy with Cakebread Cellars wines.
Baby Artichokes with Pecan Bagna Cauda
Fava Bean Pesto on Rosemary Crouton
Asparagus and Goat Cheese Spring Rolls
AT THE TABLE
English and Sugar Snap Pea Handkerchief Pasta with Lemon Herb Ricotta
Pancetta Wrapped Pork Tenderloin with New Tomatoes, Tokyo Turnips, Caramelized Spring Onion and Smoked Morel Jus
Blueberry Cornmeal Custard Cake with Buttermilk Sabayon
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.