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.

Menu:
To Start

• 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

Reservations:
Friday - May 10, 2024
Saturday - May 11, 2024

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!