With winter arriving, it’s time for some stick-to-your-ribs, red-wine-friendly fare. The French dish cassoulet is hearty and pairs beautifully with Cabernet, so chefs Brian and Josh will guide you step by step through this classic dish, then build out the menu with other French-inspired, Cabernet-friendly dishes.

Menu

To start

Alsatian Onion and Smoked Bacon Tart

Roast Oysters with White Wine Sauce, Spinach & Andouille Sausage

Smoked Sturgeon Pate

At the table

Pumpkin, Chestnut Soup

Cassoulet with Duck Confit, Pork Shoulder, Toulouse Sausage & Garlic Breadcrumbs

Profiteroles with Coffee Ice Cream, Armangac Soaked French Prunes & Chocolate Sauce

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.

Location: Winery House Kitchen, Rutherford, CA