Cooking Classes

 
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).   The only requirements are a love for great food, fine wine and having fun.
Class sizes are small and therefore sell out quickly.  Call now to get your spot in the class. 707-224-7969.
 
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.
  
 
 

         


 
          Cooking Class Schedule for 2014

 


 
 
2014 
Classes
Cost
Time




Apr 12 (Sat)
$185
4PM-8PM
 
Chef:  Mike C
 
 
 
Winery:  Hagafen
 
 
 
 
 
 
May 3 (Sat)
Napa Springtime Feast <Only 4 spots left>
$185
4PM-8PM
 
Chef:  Sarah Scott
 
 
 
 
 
 
 
 
 
May 24 (Sat)
TBD
$185
4PM-8PM
 
Chef:  Richard Haake
 
 
 
Winery:  TBD
 
 
 
 
 
 
Jun 7 (Sat)
Paella Party
$185
4PM-8PM
 
Chef:  Omar Cruz
 
 
 
Winery:  Piña
 
 
 
 
 
 
Jun 28 (Sat)
TBD
$185
4PM-8PM
 
Chef:  Brian Whitmer
 
 
 
Winery:  TBD
 
 
 
 
 
 
Jul 12 (Sat)
TBD
$185
4PM-8PM
 
Chef:  TBD
 
 
 
Winery: TBD
 
 
 
 
 
 
Aug 16 (Sat)
$185
4PM-8PM
 
Chef:  Neela Paniz
 
 
 
Winery: TBD
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Cooking Class and Wine Pairing Dinner Menus
 
Jan 11, 2014 (Saturday)  Pizza and Wine Pairing
 
For those who love both pizza and wine, pairing them together typically never crosses their mind or is a hap-hazard afterthought.
Pizzas and wines can become pairings made in culinary heaven; with a little know how and some creativity in the kitchen. With so many different varieties of sauces, cheeses, and toppings, pizzas easily can be paired with your favorite wines.
In this fun filled hands-on class you’ll learn how to make and shape perfect doughs, make a variety of sauces, cook pizzas both indoors and out, which toppings will pair best with your favorite wines, and much more.
Come join us for the most delicious wine and pizza party you’ve  ever been to.
 
Menu
Doughs: Thin and Thick Crusts; Oven Baked and Grilled
Sauces: Fire Roasted Tomato, Roasted Garlic Cream, Basil Parsley Pesto, and Aiolis
Cheeses: Variety of Aged, Fresh, Soft, Dry, Cow, and Goat Styles
Produce: Local Seasonal Produce Including Mushrooms, Apples, Fennel, Onions, Peppers, Arugula, and Herbs
Proteins: Sausages, Salumi, Bacon, Shrimp, Prosciutto, and Marinated Steak
Wines: Sauv Blanc in class, and Chardonnay, Rose, Pinot Noir, and Cabernet for the pizza pairing. 
 
 
 
Jan 18, 2014 (Saturday)  Cooking with Wine and Spirits
 
 Hands-on cooking class and wine pairing dinner
Chef Mike C has combined cooking with my two favorite things... Wine and Spirits.  
The Menu is as follows:
 
First Course:  Diablo Shrimp with Fire Roasted Tomato Basil Sauce
Second Course: Wine Braised Beet Salad with Watercress
                          Feta and Green Goddess Dressing
Third Course:  Pinot and Pomegranate Glazed Flat Iron Steak
                         with Roasted Asparagus and Herbed Barley Pilaf
Dessert Course: Chocolate Merlot Torte with Grand Marnier Carmel Sauce
                          and Blood Orange Supremes.
 

 
 
 
 
 
Feb 15 (Sat)  Valentines Aphrodisiac Cooking
 
Chef Mike C has whipped up an  Aphrodisiac Menu designed to delight the palate and entice the senses.  Derived from the Greek word  ἀφροδισιακόν, an aphrodisiac is a substance that increases love desires.  Perfect for Valentines Day.  Here is your Aphrodisiac menu:
 
   
    First:  Salt and Pepper Shrimp with Brown Butter, Shallot, & Chive Aioli
     
    Second:  Roasted Fennel, Orange, Arugula, & Goat Cheese Salt with
                   Lemon Thyme Vinaigrette
     
    Third: Pan Seared Hanger Steak with Roasted Asparagus, & Garlic Confit
                Mashed Potatoes, & Microgreen Salad 

    Dessert:  Chocolate Pudding Cakes with Candied Orange and
                     Pomegranate Whipped Cream
     
     
     
     
    Optional Valentine’s Day Weekend Napa Valley Food & Wine Getaway
    What better way to impress that special someone in life than a romantic weekend getaway in Napa, with delicious food and decadent wines. Be greeted with roses and a bottle of chilled champange in your room, enjoy private dinners, wine tastings, pairings, and cooking class including some of the best wines in the valley. Hosted by acclaimed cookbook author and wine country chef, MikeC with Raise the Root and Wine Country Culinary Adventures, and accommodations at the stunning historic Cedar Gables Inn; you and your special someone are sure to have an unforgettable wine country culinary adventure!

    Itinerary

    Friday Feb 14th (Valentine’s Day)
    5:30-7:00pm Happy Hour in the Cedar Gables Inn tavern with Napa Valley wines and appetizers
    7-9pm Romantic candlelight wine pairing dinner at Cedar Gables Inn prepared by Chef MikeC. and paired with Napa Valley wines
    Seductive Menu
    • Ahi Crudo with Orange, Fennel, Hazelnut Salad & Lemon Caper Aioli
    • Creamy Caramelized Onion, Mushroom, & Sherry Soup with Truffle Essence & Garlic Confit Toasts
    • Pinot Braised Pork “Short Ribs” with Prosciutto, Arugula, & Parmesan Risotto & Honey Glazed Carrots
    • Chocolate Decadence Torte with Sea Salt Caramel, Silky Chocolate Gelato, & Chantilly Cream

    Saturday Feb 15th
    9-10:30am Breakfast at Cedar Gables Inn
    11:30am-12:30pm Private wine tasting at Hope & Grace in Downtown Yountville
    1-3pm Private wine tasting and food pairing experience at Jessup Cellars in Downtown Yountville
    5-9pm Hand-ons cooking class and wine pairing dinner with Somerston Wine Company at Cedar Gables Inn
    Aphrodisiac Menu
    • Salt and Pepper Shrimp with Brown Butter, Shallot, & Chive Aioli
    • Roasted Fennel, Orange, Arugula, & Goat Cheese Salt with Lemon Thyme Vinaigrette
    • Pan Seared Hanger Steak with Roasted Asparagus, & Garlic Confit Mashed Potatoes, & Microgreen Salad
    • Chocolate Pudding Cakes with Candied Orange & Pomegranate Whipped Cream

    Sunday Feb 16th
    9-10:30am Breakfast at Cedar Gables Inn
    11am Checkout from Cedar Gables
    at your leisure between 11am and 6pm Private wine and food pairing at St. Clair Brown Winery in Downtown Napa

    Pricing (based on room size and double occupancy)  
    Deluxe Suite:  $1800 per couple
    Junior Suite:  $1732.50 per couple
    Standard Room:  $1642.50 per couple
    Loft Room:  $1485 per couple
     
    To register for the Optional Package please call the Cedar Gables Inn at 707-224-7969
     
     
     
     
     
 
 
Mar 8 (Sat)  Late Winter Wine Country Dinner
 
How many of you have had a Mizuna?  Well Chef Mike C has put it on the menu along with Red Wine Glazed Mini Cocoa Doughnuts... Does it get any better??? Yes it does, we are serving Clos du Val wines with each course -Yum.
 
     First:  Leek, Pea and Applewood Smoked Bacon Risotto with White
                Wine and House-made Stock
 
     Second:  Baby Mizuna and Orange Salad with Goat Cheese, Pickled
                    Shallots, Toasted Walnuts and Miso Honey Vinaigrette
 
     Third:  Pan Seared Hanger Steaks with Roasted Asparagus and
                 Fingerling Potatoes, Port Demi Sauce and Bruschetta
 
     Dessert:  Red Wine Glazed Mini Cocoa Doughnuts with Dark Chocolate
                    Sauce and Chantilly Cream
 
 
 
 
 
 
 
 
 
Mar 22 (Sat)  Cajun Feast in Napa Valley
 
Cajuns are an ethnic group living in the state of Louisiana.  Cajun food is rural, fantastically seasoned, hearty and sometimes spicy.  Chef Allen Calhoun is a master at bringing the Cajun out in all of us.  He is going to teach you how to make Roux of all kinds, expecially the Black Roux.  You will also learn how to make a Cajun Spice Mix.  Here is the menu:
 
     First:  Chicken Gumbo Soup
 
     Second:  Mini Crab Louie Salad
 
     Third:  Blackened Rib Eye Steak with Garlic Mashed Potatoes,
                 Spaghetti Squash Saute
 
     Dessert:  Triple Chocolate Bread Pudding with Bourbon Street Sauce
 
 
 
 
 
 
 
 

Apr 12 (Sat)  Spring Time Cuisine in Napa Valley
 
Get ready to party, Spring is here and the fun is in the kitchen.  I love garlic and this Roasted Garlic Cream is heavenly.  Pair that with Pinot and save some for the Pork... Too much fun.
 
     First:  Roasted Garlic Cream, Provolone, Mushroom, Red Onion and Herb Pizette
 
     Second:  Strawberry, Arugula and Feta with Toasted Almonds and Tarragon
                    Balsamic Vinaigrette
 
     Third:  Slow Roasted and Pinot Braised Pork with Brown Butter Dumpling
                 Noodles and Rosemany Roasted Carrots
 
     Dessert:  Dark Chocolate Torte with Berry Compote and Red Wine Sabayon
 
 
 
 
 

May 3 (Sat)  Napa Spring Time Feast
 
Awe inspiring Sarah is really bringing it on for the feast.  Who can pass up Bacon Stuffed Morels??? And delightfully spring fare of Lamb Chops.  My mouth is watering just thinking about it.

 
First Course: Spring Risotto with Fava Beans, English Peas and Preserved Meyer Lemons  
 
Second Course: Duck and Bacon Stuffed Morels with Fennel Puree  
 
Third: Pan-Seared Lamb Chops with Mint Salsa Verde Oven-Roasted Ratatouille
 
Dessert: Strawberry Mascarpone Tart with Rhubarb Coulis

 
 

Aug 16 (Sat)  Contemporary Indian Cuisine
Chef Neela has created a cacophony of flavors blended for elegance.  This is truly a unique experience, hands on cooking with the winner of the Food Networks" Chopped."
I cannot wait to try everything on this menu:
 
Lamb Kababs Sliders with Sweet Tomato Chutney, goat cheese and arugula, Masala fries Bhajjias, mixed vegetable fritters with Tamarind-date Chutney
 
Makhni Tikka, chicken kababs in tomato butter sauce Bharta, smoked eggplant puree
 
Aloo Mattar, potatoes and peas in light tomato sauce
 
Moong Dal, yellow mung beans with tomatoes, chiles and cilantro
 
Basmati Rice with whole spices
 
Chapatis, whole wheat griddle bread
 
Heirloom tomatoes with green chile, black salt and roasted cumin vinaigrette  
 
Eggless custard with cardamom and rose essence,
 
Phirni, garnished with fresh mangoes, flambeed with ginger brandy.