Spring is one of our favorite times of the year in the Napa Valley! The vineyards awake from their winter slumber, with budbreak signaling the start of the next vintage; and our Culinary & Pollinator gardens come to life with ripe Winter crops & colorful Spring blooms. Our late co-founder Dolores Cakebread, a chef and a master gardener, planted our first vegetable garden 50 years ago. The bounty of that garden continues to influence Calebread’s culinary program with fresh farm-to-table produce throughout the year.
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.
- Prosciutto Wrapped Asparagus and Goat Cheese Spring Rolls
- Artichoke and Toma stuffed New Potatoes
- Fava Bean Pesto Crostini
At the table
- Spring Garlic Velouté with Artichoke Chips
- Mushroom Crusted Liberty Duck
- Ricotta Fritters with Strawberries
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!