Warm up this season at Cakebread Cellars with a hands-on cooking class Cabernet & Cassoulet. Featuring the hearty Southern French stew of duck, sausage, pork, and beans, paired with estate cabernets.

The menu also includes Endive, Fig & Blue Cheese Tartlets, Smoked Sturgeon Pâté, Mushroom Caps with Leek & Fromage Blanc, French Onion Soup with Gruyère Soufflé, and Chocolate-Caramel-Sea Salt Tart. Held in the Winery House Kitchen, the class includes a winery and culinary garden tour (weather permitting), appetizer reception, and three-course lunch. Participants leave with a Cakebread apron, recipe booklet, wine notes, and memories of a delicious culinary experience.