Celebrate the arrival of spring at Cakebread Cellars with a culinary experience inspired by the seasonal produce from their historic 3/4-acre kitchen vegetable garden, established by Dolores Cakebread over 50 years ago. Join chefs Brian Streeter and Josh Anderson as they guide you through an exquisite menu.

Kick off with bruschetta topped with burrata and artichoke tapenade, deviled eggs with pickled mustard seeds and candied bacon, and a wild mushroom cappuccino. For the main course, enjoy free-form ravioli filled with ricotta, lemon, and fava bean pesto, followed by lamb chops Milanese served with arugula, parmesan, and shaved asparagus. Conclude your meal with refreshing Meyer lemon ice cream, Silverado Trail strawberries, and biscotti.

Classes are participation-style and include a winery and culinary gardens tour (weather permitting), an appetizer reception, and a three-course lunch paired with Cakebread Cellars wines. Each guest receives a Cakebread apron, a recipe booklet, and memorable experiences!