From oysters to Dungeness crab, salmon to sturgeon, Northern California is blessed with wild caught and sustainably farmed seafood. Explore the local waters with our winery chefs as you learn how to select and prepare sustainable seafood dishes. Afterward, tour the winery with your classmates before enjoying a 30-minute hors d’oeuvre reception and three-course plated dinner featuring the bounty of the Pacific.
Tuna Tartare with Lime Crème Fraiche
Cornmeal Crusted Petrale Sole with Jalapeño-Lime Aioli
Grilled Oysters with Chipotle Lime Butter
AT THE TABLE
Lobster Risotto with Mascarpone, Lemon & Spinach
Cedar Plank Salmon
Oven Roasted Mushrooms, Artichokes, Spring Garlic Skordalia
Citrus Olive Oil Cake with Strawberries & Whipped Cream
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.