Go Hog Wild!

Friday, April 23, 2010 through Saturday, April 24, 2010
4:30 pm - 10 pm Friday and 10:30 - 3pm on Sat

Cakebread Cellars & Fatted Calf, Napa CA
8300 St. Helena Hwy & Oxbow Market, Napa
Rutherford & Napa CA

Cost: $300 for two-day class

Contact: Shelly Van Zandt, 800-588-0298

Here’s our first-ever two-day class that’s the ultimate gift for the foodie in your life. We’ve gone “whole hog” for this one, and that’s no pun—it’s a celebration of everything pig and we’ve brought in renowned Bay Area artisanal charcuterie producer Taylor Boetticher of Fatted Calf to share his expertise and passion on this subject. We’ll start on Friday afternoon cooking up a dinner at the winery around Fatted Calf’s famed porchetta, a Tuscan pork loin roast seasoned with garlic, rosemary, lemon, fennel and black pepper—which happens to pair beautifully with our Cabernet Sauvignon.

The next day, we meet at the Fatted Calf, located at the Oxbow Public Market in downtown Napa, for Taylor’s “Whole Hog” class, where you’ll learn how to break down a whole hog into its various useful parts, then participate in making a porchetta, fresh sausage and crepinettes. We’ll enjoy a lunch featuring more of Fatted Calf’s meaty goods and Cakebread wines, and you’ll leave with an array of sausages to enjoy at home.

Start times: Friday, April 23, 2010 - 4:30 pm at the winery and Saturday, April 24, 2010 at 10:30 am at Fatted Calf in Napa.

To register or for more information: http://www.cakebread.com/calendar/cooking_classes.cfm

please email culinary@cakebread.com or call 800-588-0298 x240