Paired with outstanding wines from the best wine producing region in the world, the Cedar Gables Inn offers the Ultimate Napa Culinary Experience: "Hands-On" cooking classes with professional Napa Valley chefs in a Culinary Showcase Kitchen. Following the class you will enjoy the fruits of your labor by feasting on your creations and world class wines in the Inn's elegant dining room.
Food and wine enthusiasts enjoy these "Hands-On" Classes designed to be small and intimate ( 12 students). Most classes are scheduled on Saturdays. The only requirements are a love for great food, fine wine and having fun. All class participants must book their classes and accommodations directly by calling the Cedar Gables Inn at 1-707-224-7969 or 1-800-309-7969 toll free. Class sizes are small and therefore sell out quickly. Call now to get your spot in the class.
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Cooking Class Schedule for 2010
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Feb 13 (Sat) |
Valentines Day Dinner <Sold Out> |
$95 |
4PM - 8PM |
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Chef: Kris Schalwitz |
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Winery: Venge Vineyards |
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Mar 13 (Sat) |
Early Spring Dinner <Sold Out> |
$95 |
4PM - 8PM |
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Chef: Jonathon Bodnar |
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Winery: Conn Creek |
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Apr 4 (Sun) |
Custom Private Class |
$ X |
4PM - 8PM |
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Chef: Graham Zanow |
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Winery: Markham |
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Apr 10 (Sat) |
Wine Country Cooking <Sold Out> |
$125 |
4PM - 8PM |
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Chef: Joanne Weir |
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Winery: Hagafen |
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| Apr 13 (Sat) | Custom Private Class | $ X | 4PM - 8PM |
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Chef: Mike C |
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Winery: Casa Nuestra |
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May 22 (Sat) |
Great Chefs of Napa Valley Series-Hurleys <Sold Out> |
$125 |
4PM - 8PM |
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Chef: Bob Hurley |
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Winery: Jessup Cellars |
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May 28 (Fri) |
Fabulous Feasting <Sold Out> |
$125 |
4PM - 8PM |
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Chef: Graham Zanow |
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Winery: TBD |
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Jun 5 (Sat) |
Garys Gourmet Gastronomie <Sold Out> |
$125 |
4PM - 8PM |
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Chef: Gary Penir |
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Winery: Jessup Cellars |
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Jun 19 (Sat) |
$125 |
4PM - 8PM | |
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Chef: Ken Frank |
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Winery: Elizabeth Spencer |
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Jul 24 (Sat) |
$125 |
4PM - 8PM | |
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Chef: Greg Cole |
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Winery: Marketta Winery |
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Sep 18 (Sat) |
Trip to the Oxbow Cooking Class <Sold Out> |
$125 |
2PM - 8PM |
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Chef: Mike C |
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Winery: Regusci |
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Oct 9 (Sat) |
Great Chefs of Napa Valley Series- Zuzu <Only 4 Spots Left> |
$125 |
4PM - 8PM |
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Chef: Angela Tamura |
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Winery: Aum Wine Cellars |
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Nov 6 (Sat) |
$50 |
1PM - 3:30PM | |
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Chef: Maria Capdevielle |
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Cooking with Weezie <Only 6 Spots Left> |
$125 |
4PM - 8PM | |
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Chef: Weezie Mott |
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Winery: TBD |
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| Cooking Class Schedule for 2011
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Feb 12 (Sat) |
Valentines Dinner I |
$150 |
4PM - 8PM |
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Winery: |
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Feb 19 (Sat) |
Valentines Dinner II |
$150 |
4PM - 8PM |
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Chef: |
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Winery: |
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Cooking Class and Wine Pairing Dinner Menus
Valentines Day Dinner - February 13, 2010 <Sold Out>
Chef Kris Schaolwitz has teamed up with Venge Winery to pair their amazing wines with each course. Chef Kris will delight you with new tidbits of hands-on knowledge. Partaking of this five course Valentines Day Dinner in the Cedar Gables Inn elegant dining room is one you will never forget.
The Valentines Day Dinner menu:
Amuse Bouche - Chefs Choice
Potato Leek Soup with Meyer Lemon Creme Fraiche
Caramelized Endive and Goat Cheese Tartine with Butterlear and D'anjou pear salad
Seared Duck Breast with Celery Root and Parsnip Puree and Red Onion Relish
Meyer Lemon Polenta Pound Cake with Lemon Curd and Creme Whip
Cost: $95 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, gourmet meal with wine pairings.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Early Spring Dinner - March 13, 2010 <Sold Out>
Spring is coming early this year with a special menu dreamed up by Chef Jonathon and paired with wines from Conn Creek Winery. Chef Jonathan has worked with Conn Creek before and this menu is out of this world. Look forward to an event that you will be telling all your friends about. Hurry there are limited spots in the class. The Menu:
Spring Pea Risotto, Seared Sea Scallop, Tarragon "Caviar," Carrot Vinaigrette
Paired with Conn Creek Sauvignon Blanc
Chili Spiced Duck Breast, Toasted Farro Salad, Cherry Gastrique
Paired with Conn Creek Cabernet Franc
Whole Roasted Beef Tenderloin, Fingerling Morel and Shallot Ragout, Braised Mustard
Greens and "Steak Sauce"
Paired with Conn Creek "Anthology"
Hazelnut Brown Butter Finacier, Poached Pear Honey Ice Cream
Paired with Ethos Late Harvest Riesling
Cost: $95 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, gourmet meal with wine pairings.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Wine Country Cooking - April 10, 2010 (Sat) <Sold Out >
Due to a schedule problem we had to move
this from a weekend class to a Sat only class
Come spend a Saturday in Napa, cooking side-by-side with Joanne Weir; a James Beard Award winning cookbook author, Teaching Chef and Public Television Personality. Don your apron and join Joanne as you prepare an elegant 5 course dinner. Learn all her “secrets” and discover the joys of California/Mediterranean cooking with Chef Joanne Weir guiding you every step of the way!
Upon completion, be seated in the elegant dining room where you are served the wonderful meal you so diligently prepared. Hagafen Cellars wine from Napa Valley will be paired with each course.
The menu:
Fresh
Pea Gazpacho
Buffalo
Mozzarella Salad with Asparagus, Sugar Snap Peas, Oregano and Chives
Parmesan
Flans with Stewed Tomatoes
Tuscan
Roasted Pork
Braised
Fennel with Orange
Fennel
Gratin
Warm
Chocolate Souffle Cake with Nibby Cream
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Reserve Early…. Space is limited!
Great Chefs of Napa Valley Series- Hurley's - May 22, 2010 (Sat) <Sold Out>
Come join Chef Bob Hurley as he defies the school of thought that limits fish to be paired only with White Wine. Together with Jessup Cellars Winery, he will demonstrate how you can pair a variety of seafood's with well made wines. All it takes is understanding the balance of flavors.
Chef Hurley's menu for kicking off the Great Chefs of NV Series is:
Shallot & Pancetta Crusted Salmon served in lettuce cup
Paired with Jessup Cellars
Oakwood Grilled Mussels with red wine and chorizo
Paired with Jessup Cellars
Horseradish Crusted Sea Bass with faro & chanterelle mushroom risotto with beurre rouge
Paired with Jessup Cellars
Valrhona Chocolate and Almond Torte with sun dried cherries and
crème fraîche
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Fabulous Feasting - May 28, 2010 (Fri) <Sold Out>
Napa Chef Graham Zanow is pondering on which seasonal delight he will bring to the class. The menu and the winery will be available shortly. This is a Friday Class which will be a lot of fun. Gary's Gourmet Gastronomie - June 5, 2010 (Sat) <Sold Out>
Napa native Chef Gary Penir will work side by side with you creating wonderful wine country dishes as you imbibe on Jessup Cellars wines. The menu encompasses a global approach in regards to flavor profiles. The first three items will be delightful canapes
Halibut Ceviche on plantain chips
Red beet Borscht Shooters
Red Curry Beef on Papadums
Red Curry Beef on Papadums
paired with Jessup Cellars wine
Garbanzo Pannisse
Lamb Carpaccio, Yogurt, Harissa
Frisee and Cured Olive Salad
paired with Jessup Cellars wine
New York Strip
Ginger Rice Cake, Ponzu, Woodear and Scallion Salad, Crispy Egg Yolk
paired with Jessup Cellars wine
Maple Bread Pudding
Candied Bacon
paired with Jessup Cellars wine
Cost: $125 per person
Includes full set of recipes for all dishes
prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner
with wine pairing.
(Room accommodations and travel expenses are not
included)
Class Participants must call to reserve and are
entitled to a 15% discount on the room.
Great Chefs of Napa Valley Series- La Toque - June 19, 2010 (Sat) <Sold Out>
Celebrity chef Ken Frank just moved his award winning restaurant, La Toque, to Napa. This class gives you the opportunity to rub elbows with one of the masters and learn why he is one of the Great Chefs in Napa Valley. Elizabeth Spencer Winery will be pairing their wines with each course. The menu you will be preparing with Chef Ken is:
Paired with Elizabeth Spencer Organic Sauvignon Blanc
Local Rockfish with Tomato and Saffron
Paired with Elizabeth Spencer Wente Clone Chardonnay
Braised Liberty Farm Duck Leg in Pinot Noir
Paired with Elizabeth SpencerPinot Noir
Fresh Cherry Tart
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Great Chefs of Napa Valley Series- Coles Chop House/Celadon- July 24, 2010 (Sat) <Sold Out >
Put on your BBQ mitts and roll up your sleeves as our Great Chefs of Napa Valley Series continues with the unbelievable Chef Greg Cole. Marketta from Marketta Winery will be pairing her wines with each course. His menu will be announced shortly.
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Trip to the Oxbow Cooking Class - September 18, 2010 (Sat) <Sold Out>
You will visit the Oxbow Public Marketplace where Chef Mike C explains what to look for and how to shop at a Public Market. You will taste cheese and wine and spices and lots of other tasty treats. This is a don't miss opportunity to enjoy shopping with a chef. When you return to the Cedar Gables Inn with the groceries, you will work side by side with Chef Mike C preparing a wonderful meal. Then, paired with unbelievable Regusci wines you will enjoy the feast you have prepared in the Cedar Gables Inn elegant dining room.
Gourmet Salts & Olive Oil Foccacia with Honey Herb Balsamic Dipper
Endive Apple and Goat Cheese Salad with Toasted Walnut Vinaigrette
Endive Apple and Goat Cheese Salad with Toasted Walnut Vinaigrette
Seasonal Mushroom & Arugula Fritters with Smoked Paprika Aioli
Surf & Turf: Grilled Prime Steaks & Corn Flour Crusted Pan-Fried Fish with Tomato Corn Basil Relish
Chocolate Velvet Pudding with Toasted Hazelnuts and Chantilly Cream
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron, tour of the Oxbow Public Market, Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Great Chefs of Napa Valley Series- Zuzu - October 9, 2010 (Sat) <Only 4 Spots Left>
Chef Angela will guide you through the world of Tapas on our season finale of the Great Chefs of Napa Valley Series. Peter Hoffman-owner/winemaker from Aum Wine Cellars will be pairing his wines with each course. Her menu will be announced shortly.
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.
Italian Holiday Cookies and Confections Class November 6, 2010
Chef Maria is bringing her passion for pastry and her enthusiasm of Italian confections to the Cedar Gables Inn for you to enjoy. You will be creating:
Amaretti (Italian almond macaroon)
croccante di mandorle e rosmarino (almond and rosmary nougat)
panforte di siena (fruitcake from siena)
baci di dama (ladykisses - sandwich hazelnut cookie with chocolate)
biscotti di cranberry (cranberry biscotti)
croccante di mandorle e rosmarino (almond and rosmary nougat)
panforte di siena (fruitcake from siena)
baci di dama (ladykisses - sandwich hazelnut cookie with chocolate)
biscotti di cranberry (cranberry biscotti)
My mouth is watering already.
Cost: $50 per person 1:00pm to 3:30pm
Cooking with Weezie - November 13, 2010 (Sat) <Only 6 Spots Left>
Chef Weezie has operated her own Cooking School in Alameda since 1977. Her programs include a discussion of the influences that history, geography and cultural patterns have on a national cuisine. Chef Weezie's approach also emphasizes many do it ahead dishes and that cooking is FUN, providing an outlet for creative ideas, improvisation and permitting achievement of inner satisfaction.
Chef Weezie's menu is:
Fennel Apple Bisque
Sauteed Duck Breasts with a spice rub and a pink peppercorn sauce
Barquettes aux trois onions
Bulgur Pilaf
Pumpkin Swirl Cheesecake
These fabulous dishes will be paired with exquisite Napa Valley Wines
Cost: $125 per person
Includes full set of recipes for all dishes prepared, a souvenir Cedar Gables Inn apron,
Hands-on cooking experience, Exquisite dinner with wine pairing.
(Room accommodations and travel expenses are not included)
Class Participants must call to reserve and are entitled to a 15% discount on the room.