From Kitchen to Cabernet: A Cooking & Wine Experience
Friday, March 13 6:00 pm – 9:00 pm
Join us for an exceptional evening that brings together Napa Valley wine expertise with Bay Area culinary excellence. This intimate experience pairs the knowledge of Kelli White, acclaimed Director of Education at The Wine Center at Meadowood, with the culinary guidance of our own Cooking School Director, Chef Tim Grable, for a memorable fusion of hands-on cooking and world-class wines.
The evening begins with a casual welcome reception featuring Champagne and small bites before you roll up your sleeves alongside Chef Tim and the Cooking School team. You’ll work together to prepare six elegant dishes, ranging from rustic Italian fare to perfectly seared Wagyu, concluding with a classic French soufflé. Under Chef Tim’s expert instruction, you’ll learn techniques and tips you can bring home to your own kitchen while enjoying the camaraderie of cooking alongside fellow guests.
Then comes the reward. Settle into the dinner table to savor the dishes you’ve created as Kelli expertly guides you through each course with impeccably paired Napa Valley Cabernets from renowned producers. She’ll share insights into what makes these wines exceptional and why they complement each dish.
This is more than a cooking class or wine dinner. It’s an opportunity to experience both, guided by true masters of their crafts.
MENU
Fava Beans alla Romana with Pancetta
Oven Roasted Baby Carrots with Nocciola Piemonte
Bucatini with Tuscan Lentil Ragu
Cast Iron Seared Wagyu New York with Japanese Steak Sauce and Yukon Gold Mash
Point Reyes Original Blue with Truffled Triple Creme, Roasted Walnuts, Honeycomb, Micro Arugula and Roasted Figs
Valrhona Chocolate Soufflé with Caramel Custard Sauce and Maldon Sea Salt
WINES
The Mascot, Proprietary Blend, Napa Valley 2021
Colgin, “Tychson Hill” Cabernet Sauvignon, Napa Valley 2018
Favia Erickson, “Carbone” Cabernet Sauvignon, Napa Valley 2018
ABOUT KELLI WHITE
Director of Education, The Wine Center at Meadowood
Kelli is an internationally recognized wine authority who began her wine career working for nearly a decade as a sommelier between New York City and Napa Valley. In 2013, Food & Wine named her one of the top sommeliers in the country. An acclaimed author, she has earned numerous recognitions, including two prestigious Roederer Awards, for pieces commissioned by a range of publications. In 2015, she published her first book, the landmark Napa Valley, Then & Now. Most recently, she published the widely hailed Wine Confident, which The New York Times declared one of the top five wine books of 2024. Her writing accomplishments include contributions to The World Atlas of Wine, The Oxford Companion to Wine, On California, On Champagne, and On Burgundy. Kelli, a sought-after speaker and educator who has lectured on wine all over the world, including at Fortune magazine’s Most Powerful Women’s Summit, continues to make select television, film, and radio appearances.
