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 day.

Menu

To start

Spicy Salmon Poke Lettuce Cups

Grilled Oysters with Chipotle Lime Butter

Crostini with Smoked Sturgeon Pate, Pickled Fennel & Preserved Lemon

At the table

Lobster Salad with Heirloom Tomatoes, Sweet Corn and Basil

Tuna Meatballs in Bouillabaisse Broth with Mussels, Clams and Fregola

Citrus Olive Oil Cake with Peaches & 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.

Location: Winery House Kitchen, Rutherford, CA