Celebrate the food and wine of Napa in an evening full of regional specialties!
This class is the next in our series of menus based on famous wine regions. Watch as chef Mickey demonstrates advanced cooking techniques, including simmering polenta, preparing citrus curd, blind-baking tart crusts, and more. Guests will enjoy roasted fig & honeyed goat cheese crostini with wild arugula, toasted walnuts, and aged balsamic reduction to start, followed by a main course of pan-roasted duck breast with cabernet sauvignon & blackberry reduction, roasted heirloom squash, and creamy wild mushroom polenta. The evening will come to a close with a Meyer lemon & rosemary tart with wildflower honey-whipped cream and toasted pine nuts.
Upon arrival, resident sommelier & mixologist Tim Clark will welcome guests with an aperitif, followed by wines chosen especially for the evening's menu.
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Party size
1 ticket