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 Great Chefs of Napa Valley 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.
Along with Dacor Kitchen Appliances, we are now working with Messermeister. They provide the highest quality knives and culinary tools in the world. Their products are fully warranted for the life of the user.
Take one of our classes and experience the knives for yourself. If you take the class and like the knives you can order any of their fantastic products at a 25% discount. We will give you the discount code in the class. Click on the Messermeister Logo and it will take you to their website where you can order.
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Great Chefs of Napa Valley Series |
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| Cooking Class Schedule for 2012 | |||
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Jan 20/21/22 |
Robbie Burns Weekend <Click Here for Details> <Sold Out> |
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<Click Here to see what Chef Sean O'Toole is cooking> |
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Jan 28 (Sat) |
Cooking the New Year away <Sold Out> |
$160 |
4PM - 8PM |
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Chef: Malcolm de Sieyes |
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Winery: Trefethen Family Vineyards |
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Feb 11 (Sat) |
Valentines Seduction <Sold Out> |
$175 |
4PM - 8PM |
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Chef: Mike C |
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Winery: Somerston Winery |
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Feb 18 (Sat) |
Valentines Extravaganza <Sold Out> |
$175 |
4PM - 8PM |
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Chef: Richard Haake |
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Winery: Swanson Vineyards |
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Feb 25 (Sat) |
Jill's Warm Winter Delight <Sold Out> |
$160 |
4PM - 8PM |
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Chef: Jill Hough |
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Winery: Markham Vineyards |
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Mar 10 (Sat) |
Napa Valley Cuisine <Sold Out> |
$160 |
4PM - 8PM |
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Chef: John Adamson |
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Winery: Shypoke Wines |
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Mar 24 (Sat) |
Napa Fresh and Fabulous <Sold Out> |
$160 |
4PM - 8PM |
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Chef: Sarah Scott |
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Winery: Tres Sabores Winery |
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Apr 21 (Sat) |
Sustainable Surf and Turf <Sold Out> |
$160 |
4PM - 8PM |
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Chef: Sean O'Toole |
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Winery: Clos du Val |
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April 28 (Sat) |
Private Class <Sold Out> |
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4PM - 8PM |
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May 5 (Sat) |
Garden-to-Table <Sold Out> |
$160 |
4PM - 8PM |
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Chef: Brian Whitmer |
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Winery: Girard Winery |
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Jun 9 (Sat) |
TBD |
$160 |
4PM - 8PM |
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Chef: Malcolm de Sieves |
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Winery: TBD |
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Jun 23 (Sat) |
TBD |
$160 |
4PM - 8PM |
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Chef: TBD |
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Winery: TBD |
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Jul 7 (Sat) |
$160 |
4PM - 8PM | |
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Chef: Greg Cole |
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Winery: B. Kosuge Wines |
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Jul 21 (Sat) |
TBD |
$160 |
4PM - 8PM |
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Chef: Kelly MacDonald |
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Winery: Dutch Henry Winery |
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Aug 18 (Sat) |
$160 |
4PM - 8PM | |
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Chef: Jordan Mackey |
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Winery: Grgich Hills Estate |
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Sep |
TBD |
$160 |
4PM - 8PM |
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Oct |
TBD |
$160 |
4PM - 8PM |
Cooking Class and Wine Pairing Dinner Menus
Cooking the New Year Away - Jan 28, 2012 (Sat)
Chef Malcolm is at the peak of his game. He put together a winter menu that delights the palate. Paired exquisitely with Trefethen Family Wines, you are going to love the food from his farm.
Appetizer:
Butternut Squash Soup with Brown Butter and Sage
Salad:
Stone Tree Farm Winter Salad of Bibb Lettuces, Wild Arugula, Beets and Goat Cheese with Blood Orange Vinaigrette
Main Course:
Tenderloin of Venison with a Wild Mushroom and Red Wine Reduction, Potatoes Gratin and Melted Stone Tree Farm Winter Greens
Intermettzo:
Stone Tree Farm Meyer Lemon Sorbet
Dessert:
Chef Malcolm's Famous Brownies with Lemon Vervena Whipped Cream
>Cost: $160 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)
Valentines Seduction Cooking Class - Feb 11, 2012 (Sat)
Celebrity chef Mike C has put together a fabulous menu. This class gives you the opportunity to see the effervescent Mike C up close and personal and learn some of his fantastic techniques. His Aphrodisiac Food Menu is designed to put you in the Valentines Day mood. The seductive wines from Somerston Winery will be paired with each course. The menu you will be Seductively Preparing is:
Appetizer:
Curried Carrot Ginger Cocoanut Cream Soup with Basil Oil and toasts
1st Course:
Roasted Fennel, Orange and Arugula Salad with Roasted Garlic Oil Vinaigrette
2nd Course:
Proscuitto Wrapped Asparagus with Shallot and Rice Wine Buerre Blanc
3rd Course:
Surf and Turf- Pan Seared Hanger Steak and Cod with Truffle Brown Butter Whipped Potatoes
Dessert:
Chocolate Decadence Sandwich Cookies with Vanilla Bean Buttercream
Cost: $175 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)
Valentines Extravaganza Cooking Class - Feb 18, 2012 (Sat)
The Fantastic Chef Richard has come up with a mouthwatering extravaganza of Valentines Day delights. Irrestible wines from Swanson Vineyards will be paired with each course. The menu you will be preparing with Chef Richard Haake is:
Hors d Oeuvres:
Duo of Baked Hog Island Oysters
Pernod Butter
Bacon-Paprika
Spoons of Caviar, Cannelini Beans and Preserved Lemons
Salad:
Asparagas / Avocado Salad with Dungeness Crab
Entree:
Fillet of Beef, Truffle Jus, Aligot Potatoes, Crispy Brussel Sprout Leaves
Dessert:
E. guitard Bittersweet Chocolate Tart
Cost: $175 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)
Jill's Warm Winter Delight Cooking Class - Feb 25, 2012 (Sat)
The Amazing Chef Jill Hough is going to tempt your palate with warm seasonal delights. Markham Vineyards spectacular wines will be paired with each course. The menu you will be preparing with Chef Jill is:
Appetizer/Finger Food:
Prosciutto-wrapped Asparagus with Taragon Aioli
Smoked Trout Salad on Pumpernickel Toasts
Minted Pea Bruschetta
Paired with: Markham Sauvignon Blanc
First Course:
Dungeness Crab Cakes with Meyer Lemon Mayo
Paired with: Markham Chardonnay
Main Course:
Baby Beef Wellingtons with Spiced Balsamic Mushroom Melange
Paired with: Markham Merlot
Dessert:
Cab-Friendly Cheese Plate with Wine-Soaked Berries with Fresh Herbs
and Roasted Pecans with Olive Oil and Sea Salt
Paired with: Markham Cabernet
Cost: $160 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)
Napa Valley Cuisine Cooking Class - Mar 10, 2012 (Sat)
The unbelievable Chef John Adamson will be helping you prepare some Napa Valley favorites. These dishes will be paired with vibrant clarity of fruit expression and place, i.e. Shypoke Wines. The menu you will be preparing with Chef John is:
Appetizers:
Crispy Risotto Croquettes filled with Fontina cheese, Tomato conserva, English Pea,
Pancetta and Parmesan Crostini with perserved Meyer Lemon Oil
Paired with: Shypoke Charbono
Pasta:
Homemade Tagliatelle with Fava Beans and Pecorino Papato
Paired with: Shypoke Sangiovese
Main Course:
Rosemary, Garlic and Shypoke Cargbernet Marinated Leg of Lamb
with Grilled Spring Onions and Basil Whipped Potatoes
Paired with: Shypoke Cabernet
Dessert:
Dense Chocolate Tort with Rsaspberries and Whipped Cream
Cost: $160 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)
Napa Fresh and Fabulous Cooking Class - Mar 24, 2012 (Sat)
The delightful Chef Sarah Scott is bringing Fresh and Fabulous to you. Chef Sarah along with Julie Johnson (Owner of Tres Sabores Winery) plans to excite your senses and palate with the following menu:
Appetizer:
Wild and Smoked Salmon Rillettes with Foraged Spring Greens
Paired with: Tres Sabores
Second:
Twice-Baked Green Garlic Souffles with Wild Mushrooms
Paired with: Tres Sabores
Main Course:
Tres Sabores Guinea Hens with Pomegranate-Walnut Sauce
Paired with: Tres Sabores
Fourth:
Freekeh with Peas, Leeks and Butter-Braised Radishes
Paired with: Tres Sabores
Dessert:
Strawberry-Rhubarb Fool
Paired with: Tres Sabores
Cost: $160 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)
Sustainable Surf and Turf Cooking Class - Apr 21, 2012 (Sat)
The absolutely brilliant Chef Sean O'Toole brings us this superb menu to cook together. The Seared Sablefish sounds scrumptious and the NY Strip from Schmitz is making me hungry. The menu is:
1st Course
Artichoke Salad Cooked And Raw, Burrata Cheese, Meyer Lemon And Arugula
Paired with Clos du Val Wines
2nd Course
Seared Fort Bragg Sable Fish, Creamed Bloomsdale Spinach, Red Wine Braised Shitake Mushrooms
Paired with Clos du Val Wines
3rd Course
Schmitz Ranch Roasted NY Strip, Jumbo Asparagus, Crispy Yukon Potatoes, Taggiasca Olive
Paired with Clos du Val Wines
Dessert Course
Black Forest Cherry Sundae
Poached Bing Cherries, Chocolate Ice Cream, Chocolate Crumble, Kirsch Whipped Cream
Cost: $160 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)
Garden-to-Table Cooking Class - May 5, 2012 (Sat)
The awsome Chef Brian Whitmer has put a superb menu together. Paired with the Award winning wines from Girard this portends to be a real feast. The menu is:
1st Course
Green Garlic Risotto with Spring Morels and Micro Greens
Paired with Girard Wines
2nd Course
Garden Beet Salad with Herbed Goat Cheese Fritter and Citrus Vinaigrette
Paired with Girard Wines
3rd Course
Lavender Mustand-glazed Rack of Lamb, Rainbow Chard Gratin, Jus de Provence
Paired with Girard Wines
Dessert Course
Individual Bellwether Farms Cheesecake with Strawberries and Strawberry Sauce
Cost: $160 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)
Napa's Best of the Best Cooking Class - July 7, 2012 (Sat)
The marvelous celebrity Chef Greg Cole is back. This year he is pairing B. Kosuge wines with each course and the menu is mouthwatering.
1st Course
Smoked Salmon Blini with Lemon & Tarragon Cream
Grilled Peaches with Prosciutto di Parma and Basil Oil
Paired with 2010 Kingston Family Vineyards Cariblanco Sauvignon Blanc
2nd Course
Seared Sea Scallop with Charred Tomato Romesco Sauce with Black Olive Puree
Paired with 2009 B. Kosuge Chardonnay - Sonoma Coast
3rd Course
Five Spice Roasted Duck Breast with Plum and Ginger Reduction
Pinot Noir Braised Red Cabbage
Paired with 2009 B. Kosuge Pinot Noir " The Shop" - Carneros
4th Course
Filet Mignon with Bosco Tartufo Cheese Potato Gratin
Sugar Snap Peas and Roasted Beets
Paired with 2006 B. Kosuge Pinot Noir - Manchester Ridge
Dessert Course
Vanilla Bean Creme Brulee
Cost: $160 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)
The Amazing Cooking Class - Aug 18, 2012 (Sat)
The unforgetable Chef Jordan Mackey has a delightful menu for us and has paired each course with the amazing Grgich Hills Estate wines. The menu is:
1st Course
Cold Creamless Cream of English Peas with peppered lemon scented goat yogurt, micro tarragon and salt flakes
2nd Course
Gratin of little Potato Dumplings with Sky Hill Chevre, Candied Lemon, Creekside Ramps, Sweet Cream, Granny Smith Apple, Fennel Pollen, Smoked Almond, Sea Salt and Marshalls Raw Honey
3rd Course
Herb and Spice Roasted Dry Aged Beef with Broiled Early Garlic, Herb Crushed Baby Yukon Potatoes, Sauteed English Peas and their Vines with Pancetta, Early Carrots, Roasted Beef Essence, Peppered Parsnip Crisps, and Tarragon Sprouts
Dessert Course
Creme Brulee of St. Germain with Lemon Verbena, Elderflower, Vanilla, Honied Nectarines
Sparkling Elderflower Candied Lemon Fizz
Cost: $160 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)