Our popular Cooking Classes have returned! Learn how to prepare a series of culinary delights in time for your festive occasions. After a welcome splash of wine and a brief tour through our Sensory Garden with our Chef, get cooking in our kitchen. During the class, enjoy wine and nosh on some cheese while learn about the fundamentals of wine and food pairing. Learn more about this year's offerings below.

HOLIDAY ROASTSSATURDAY, DECEMBER 14ST | 11:30AM – 2:30PM

Learn how to prepare roasts for your holiday table. Dishes/skills in this course include:

Trussing a turkeyRoasting a holiday prime ribDessert tartsWINTER COMFORT FOODSATURDAY, JANUARY 25TH | 11:30AM – 2:30PM

Learn the basic techniques on how to make a selection of classic winter comfort fare:

Cassoulet Beef BourguignonPoached Pears

SUNDAY BRUNCHSATURDAY, MARCH 7TH | 11:30AM – 2:30PM

Learn how to make decadent dishes for a spectacular Sunday Brunch:

Eggs Benedict Brioche French ToastSweet & Savory GalettesChocolate MousseSPRINGTIME FARESATURDAY, APRIL 4TH | 11:30AM – 2:30PM

Learn how to make spring-inspired dishes for a special meal:

Cheese & Charcuterie, Seasonal Crudité (how to assemble & present) White Bean Hummus on CrostiniRosemary Chicken & Roasted PotatoesLemon Meringue

Schedules

  • Occurs Saturday, April 4th, 2020 @ 11:30 am – 2:30 pm
  • Occurs Saturday, December 14th, 2019 @ 11:30 am – 2:30 pm
  • Occurs Saturday, January 25th, 2020 @ 11:30 am – 2:30 pm
  • Occurs Saturday, March 7th, 2020 @ 11:30 am – 2:30 pm

Venue

Beringer Vineyards

2000 Main Street
St. Helena , CA 94574

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.