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Cakebread Cellars Offers Cookery Class



by Andrew Chalk


FROM THE WIRES...

Mikaela writes..

Cakebread Cellars is offering a signature cooking class on Friday, May 6 and Saturday, May 7 with a focus on farm to table recipes inspired by its spring garden! Below, I’ve included details on delightful recipes for fava bean pesto and asparagus and goat cheese spring rolls, paired with a delicious glass of Cakebread Cellars Sauvignon Blanc.

Late co-founder Dolores Cakebread, a culinary enthusiast and master gardener, planted the first vegetable garden at Cakebread Cellars nearly 50 years ago. The bounty of that garden continues to influence the winery’s menus with fresh farm-to-table produce each season. The May cooking class will include a tour of the winery and culinary gardens, harvesting tips, and working hand-in-hand with our winery chefs to prepare appetizers and a three-course plated lunch to be enjoyed with Cakebread Cellars wines.

Since we all can’t be in Napa this May (unfortunately) we have included the recipe and wine pairings for a couple of the featured dishes that will be demoed. Reservations and additional details on the event can be found here. The event will take place at 9:30 AM in the Winery House Kitchen in Rutherford, CA. Looking forward to hearing from you!

Cheers,

Mikaela

Garden Asparagus and Skyhill Farms Goat Cheese Spring Rolls

1 c. asparagus, sliced on the bias

1 lb. Skyhill Farms Goat Cheese*

1 T. tarragon, chopped

2 lemons, zest only

1 tsp. ground black pepper

10 lumpia wrappers**

2 c. peanut oil/canola oil

Blanch the asparagus for two minutes in a medium pot of salted boiling water. Drain the asparagus and cool in iced water. Strain the asparagus and place on a paper towel to absorb any excess water. Allow the goat cheese to come to room temperature to soften before mixing. In a mixing bowl, combine the asparagus, goat cheese, tarragon, lemon zest, and black pepper. Allow the mixture to cool for twenty minutes in a refrigerator.

Cut the lumpia wrappers into quarters. On a flat work surface, lay out ten wrappers at a time. You’ll need a pastry brush, a small bowl of water, and a sheet tray. Lightly brush the top portion of the wrappers with water. Using a spoon, place approximately a tablespoon of the goat cheese mixture on the lower middle portion of the wrapper. Fold the left and right edges over the mixture and roll from the top to the bottom. Place them on a sheet tray and continue this process with the remaining wrappers and filling.

Heat 2 cups of peanut oil over high heat. Using a thermometer heat the oil to 350°F. Drop the spring rolls in 10 at a time. Fry them for 2 to 3 minutes until they are golden brown and float to the surface. Using a skimmer, remove the spring rolls onto sheet tray lined with a paper towel. Place the on a platter to serve.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

*Skyhill Farms is Napa Valley’s purveyor of locally produced fresh goat cheese. You can visit their website at www.skyhillfarms.com to learn more about this outstanding product. Any good goat cheese can be used as substitute.

** Lumpia wrappers are the Philippino version of spring roll wrappers, and can be found at Asian specialty markets. If unavailable use egg roll or wonton wrapper.

Fava Bean Pesto on Rosemary Crouton

2 1/2 lb. fava beans, (3 c. shelled)

2 cloves garlic, chopped

1 tsp. mint, chopped

1/4 c. pecorino romano cheese, grated

3/4 c. extra-virgin olive oil

Take fava beans out of their pods. Drop into boiling water and cook for one minute. Drain and run under cold water. When cool enough to handle slip out of outer skin and discard skin. Place beans in the work bowl of food processor with the rest of the ingredients. Pulse on and off to form a rough paste. Adjust seasoning with salt and pepper.

Serve with garlic rubbed croutons.


Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

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