CALL 707-942-0615 Cooking Adventures in Napa Valley Wine Country

Napa Valley Cooking Class Menus


Choose from these seasonally based sample menus to select recipes, topics, techniques that will be used to create a 3-course meal for your session resulting in one menu per session / day. The meal is served with wine/beverage.
Items from the menus can be interchanged and easily modified for vegetarian or vegan options.


  Spicy Roasted Pepper Hummus

Hummus made of roasted sweet red peppers, chick-peas and tahini seasoned with smoked paprika, cayenne and lemon juice.  Served on toasted pita points


 Grilled Mediterranean Chicken Roulade

Boneless breast of chicken spread with roasted pepper pesto, layered with Swiss chard, and stuffing of smoked cheese, Kalamata olives,  pine nuts and herbs. Skewered and grilled; glazed with a molasses-wine reduction.

*Note Vegetarian option can be prepared with Eggplant instead of Chicken 

Roasted Garlic Quinoa with vegetable confetti

Quinoa steeped in vegetable stock with herbs, roasted garlic and herbs, laced with brunoise vegetables


Lemon Ginger Shortcake with Sautéed Berries

Biscuit style shortcake laced with lemon zest and candied ginger.

Served with warmed macerated berries and vanilla bean cream.

First Course

Carrot Cumin Soup

  Carrots sautéed with toasted almonds, shallots, garlic and spices.

Pureed and served garnished with silvered almonds and crème fraiche


Fish en Papilotte with Julienned Vegetables

Fish filet seasoned with compound butter, topped with julienned vegetables and cooked en papilotte.  Served with Fruit Salsa

Capellini with Cilantro Pesto 

Angel hair pasta cooked al dente and tossed with fresh cilantro pesto


Fruit Tians with Madeleines

Brunoise of assorted fruits molded; served chilled with berry coulis and Madeleines

First Course

  Mixed Greens with Polenta Gorgonzola Croutons

Mixed greens tossed in red-wine mustard vinaigrette and garnished grilled polenta croutons


 Grilled Achiote Beef with Chimichurri

Beef (Tri-tip, Sirloin) crusted with Achiote spice pepper rub, grilled.

 Served with Chimichurri.

 Creamy Mushroom Risotto with Grilled Vegetables

Arborio rice cooked in vegetable stock and finished with Asiago cheese


Warm Chocolate Soufflé Cake

Chocolate soufflé cake with a rich, molten center.

Dusted with confectioner’s sugar and served warm.

Menu 1

Grilled Flatbread

 Tortilla Espagnole

 Romesco Sauce

Grilled Vegetables

 Fruit Tians with Carquinyolis


Menu 2  

Squash Fritters with Crema

 Grilled Achiote Chicken

 Salsa Verde

 Black Bean and Roasted Corn Salad

 Plantains with Pineapple and Crema

First Course

Roasted Asparagus Soup with Black Pepper Cream

  Roasted asparagus, leek and garlic blended with stock.

Garnished with black pepper whipped cream and garlic croutons


 Spice Rub Grilled Pork with Salsa Verde

Tenderloin of pork brined, seasoned with spice rub then grilled.

Served with Salsa Verde

 Toasted Barley Risotto

Pearled barley lightly toasted and cooked with stock until al dente and finished with Asiago cheese.

 Grilled Broccoli Rabe


  Mixed Berry Sorbet with Hazelnut Biscotti

Sorbet made of seasonal berries served with traditional ‘twice-baked’ Italian cookie


Roasted Portabella Mushroom

Portobello Mushroom layered with dried apples, dry cured meat (beef or pork, optional), caramelized onions and brie cheese.

Oven roasted and served in wedges


Balsamic Wine Glazed Lamb

Boneless leg of lamb marinated with rosemary, mustard and wine. Roasted and glazed with Balsamic Wine Glaze.

Roasted Garlic Quinoa with Roasted Vegetables

Quinoa cooked in brown vegetable stock laced with herbs.

 Served with roasted root vegetables.


  Calvados Roasted Pears

Fresh pears oven-roasted with Calvados, candied ginger and spices.

Served on a bed of pastry cream in a puff pastry shell

First Course

Artichokes with Lemon Pepper Aioli

  Baby artichokes cooked with herbs and wine. Served with Aioli

Cauliflower ‘Steak’

  Cauliflower ‘steak’ seasoned with spice rub and roasted.

 Eggplant Roulade with Pesto and Peppers

  Grilled eggplant spread with Sundried Tomato Pesto, layered with roasted peppers and pine nuts. 


Balsamic Berries with Zabaglione and Toasted Almond Cookies

Menu 1

Minestrone Genovese

Herbed Foccacia

 Potato-Herb Frittata with Homemade Ricotta

 Vegetables Brochettes

 Balsamic Berries with Zabaglione and Hazelnut Biscotti


Menu 2 

Crostini with Herbed Bocconcini

 Homemade Pasta with Pesto and Grilled Vegetables

Gianduja Brownies