Cooking Class, Wine Train, Olive Oil Tour & Tasting, Meritage Resort and Spa 3-Night Stay for 2
Suggested Retail Value: Priceless
This Experience Includes:
- Napa Valley cooking class and farmers market tour with “Cooking with Julie” Cooking School, including a 3-course lunch with wine pairings for 2
- 3-hour gourmet dinner for 2 on the Napa Valley Wine Train
- Private tour and tasting for 2 at Talcott Olive Oil Estate in Napa
- 3-night stay in a standard guest room at the Meritage Resort and Spa in Napa Valley
- Winspire booking & concierge service
Cooking with Julie Cooking School
You and your guest will join Julie Logue-Riordan, CCP, for an insider’s look at Napa Valley’s culinary scene, as she takes you on an intimate tour of local farmers markets, followed by a small group cooking class and 3-course lunch paired with Napa Valley wine.
From May through October, you will enjoy the morning at a farmers market with Julie meeting the farmers, browsing and sampling your way through the stalls. The Napa and St. Helena’s farmers markets offer the season’s finest and freshest local produce, fish, meat, cheese and other artisan products. From November through April, you will visit the Oxbow Public Market located in the “up and coming” Oxbow District of downtown Napa, perfectly situated along the Napa River and Napa River Trail. The mostly indoor 40,000-square-foot public market boasts a mix of gourmet purveyors and local eateries. You will also have time to buy some goodies to bring home or for a picnic during your stay in Napa.
Then on to the kitchen with Julie, where you’ll don aprons and turn your bounty into a wonderful wine country feast. Learn cooking theory, technique, tips and tricks to make you a better cook. You will enjoy a fun and relaxed experience filled with inspiration, great foods, and paired with fine wine.
Julie is a Certified Culinary Professional and has been teaching for more than 20 years. She was classically trained by some of the world’s most accomplished French Masters, is a graduate of L’Academie de Cuisine in Maryland, and has taken numerous classes at the CIA-Greystone as well as around the world.