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



Jun 28 (Sat)
Chef:  Brian Whitmer
Jul 19 (Sat)
Chef:  Mike C
Winery: Capp Heritage
Aug 16 (Sat)
Chef:  Neela Paniz
Winery: TBD
Sep 7 (Sun)
Pasta Workshop  <click here for info>
Cooking Class and Wine Pairing Dinner Menus
Jun 28 (Sat)  Garden to Table Fun
Chef Brian Whitmer has dreamed up this incredible menu featuring garden fresh ingredients with delectable items from the ocean and the land.   
This menu is mouthwatering and paired perfectly with Bougetz Cellars wines:
First: �Chopped Louie!� Chopped Salad with Wild Oregon Bay Shrimp, Louis Dressing, Cucumbers, Asparagus, Avocado and Sieved Egg
     Served with Bougetz Cellars Napa Valley Sauvignon Blanc, 2012
Second: Wild King Salmon English Pea Risotto, Fresh Morels, Pinot Noir Beurre Rouge
     Served with Bougetz Cellars The Cairn, Sonoma Coast Pinot Noir, 2012
Third:  Garden Rosemary Skewers Bacon-Wrapped New York Steak, Garlic Butter, Early Girl Tomato Panzanella, Goat Cheese Stuffed Squash Blossoms
      Served with Bougetz Cellars 2010 Amaryllis Spring Mountain Cabernet
                 Sauvignon and 2011 Eminence Napa Valley Cabernet Sauvignon
Dessert:  Lemon Thyme and Honey Macerated Local Napa Strawberries Warm Cornmeal Shortcake, Strawberry Cream
      Served with Susie�s selected dessert wine
July 19 (Sat) Gastronomy Delight

Chef Mike C is up to his old tricks.  He shows you how easy it is to whip up fun ingredients with spectacular results.  We are working on the pairings with all the different varietals that Capp Heritage Winery has.
The Menu:
First:  Creamy Corn & Caramelized Onion Soup with Baguette Bruschetta, Pesto, & Tomato Jam
served with Capp Heritage TBD (working on getting the pairing just right)

Second:  Grilled Romaine and Watermelon Salad with Feta, Pickled Shallot, & Chocolate Raspberry Vinaigrette
served with Capp Heritage TBD (working on getting the pairing just right)
Third:  Cacao Nib Crusted Hanger Steak with Sauteed Chard, Fritz, Rosemary Aioli, & Balsamic Gastrique
served with Capp Heritage TBD (working on getting the pairing just right)
Dessert:  Vanilla Bean Panna Cotta with Lemon Sea Salt Caramel Sauce, Strawberry "Caviar", & Mint
served with Capp Heritage TBD (working on getting the pairing just right)
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.