Sorry, we have no availability on our site for this listing in the coming period.

You have successfully signed up for our newsletter!

Sign Up for Our Newsletter! Don't miss our special promotions, exclusive offers, new destinations and inspirational stories!

Weekend Culinary Tour in Napa Valley

  • Sherry Page, Napa Valley, California, USA

Weekend Culinary Tour in Napa Valley

  • Sherry Page, Napa Valley, California, USA

Culinary Weekend Trip in Napa Valley

Join us for a weekend as we explore Napa Valleys many seasonal offerings. The focus is on local, seasonal ingredients and recipes are designed to prepare at home. There are many other attractions of the region, too, including olive oil production, organic farming, cheese making and outstanding restaurants. Lodging will be in a local inn. Your classes are intimate and limited to 7 guests. There will be an opportunity for the partner to participate in the welcome dinner and in the restaurant meals. Cost for the restaurant meals will be worked out afterward. Napa has so much to offer.

Highlights

  • Hands-on cooking class
  • A chocolate tasting session
  • Wine tour and wine and olive oil tasting
  • Non participating cooking guest welcome
  • Daily breakfasts, lunches, dinners
  • 2 nights accommodation
  • 2 days with instruction
  • English
Hide all

Day 1, Friday

Start in the evening with a casual multiple-course welcome dinner in a favorite restaurant in Yountville.

Day 2, Saturday

You will begin our day with a tasting of exquisite chocolates.

That will be followed by a garden tour and a cooking event in a private setting.

Next, you will tour a beautiful wine cellar and enjoy a pairing of local wines and favorite cheeses. That night, you will dine at Michael Chiarello's Bottega Restaurant, one of Sherry Page favorites in Yountville.

Day 3, Sunday

We will enjoy an olive oil tasting and brunch in a beautiful Napa Valley winery setting.

Your culinary getaway will end after brunch.

Napa Valley is full of delights every season of the year. The region is blessed with great weather, fertile soil, and interesting people. Winter brings golden mustard to the valley and the entire area is a beauty to behold. In spring, the grapevines start to bud. In summer, they are full of leaves and tiny grapes. By autumn, we start harvesting the grapes to make wine.

Sample menu

Starter: caramelized dates with roasted almonds and fleur de sel

Salad course: beet and cara cara orange salad

Main course: roasted tenderloin of pork with local vegetables

Dessert: raspberry-meyer lemon tart with creme fraiche

Testimonials

  • Review by MaryAnn Walsh from CA

    "Experiencing the local farmer's markets and gardens was wonderful. I was so inspired that I am going to start my own edible garden. Don't worry! I will use all the responsible methods for pest control, composting, and fertilizers that we learned. I can't wait to share this with everyone back home. Everything was excellent. Thank you for the terrific experience!"

    Sherry Page's website, edited, edited

  • Review by Linda Grant from OR

    "The wineries and private estate tastings were incredible. I have a passion for wine, as you know, and I loved the double wine pairing sessions. I am already enjoying the wines I added to my collection. It was very special to me and I am very happy to have been a part of one of your classes. I am looking forward to joining you again next season for another one."

    Sherry Page's website, edited, edited

  • Review by Kathleen Mott from CA

    "Sherry, what a wonderful week full of laughter, conversation, amazing food, wine, and great experiences. I think I am still full! I can't wait to make that roast for my husband. He will be very impressed!"

    Sherry Page's website, edited, edited

  • Review by Elaine from California

    "I have known Sherry for several years and always dreamed of taking one of her Culinary Getaways. I have just returned from the Provence Getaway and there is no better way to experience the region, the food, wine, sites, and history, than with one of Sherry's tours. She tends to every detail and provides excellent driver / guides who, along with Sherry's extensive knowledge of the area and food, give you an in-depth experience. We stayed in a farmhouse, which was much nicer than the word implies. It was spacious and very comfortable. Guests are invited to either participate in cooking the meals or not, sit by the pool or on the lovely terrace, or just share a glass of wine and get to know the rest of the (very small) group. Sherry and Pierre, our driver guide, took us to see salt being harvested, wine tasting, market shopping, historical sites, and anything else that we suggested. The highlight of the trip was a cooking class at a gorgeous restaurant, led by their chef de cuisine, where we had hands-on lessons in making a fabulous lunch, accompanied by many glasses of great wine. Every stop on the tour was an experience and included Cassis, Pont du Gard, a meal at a one-starred Michelin restaurant, and many trips to local markets. Many of Sherry's participants are repeat customers, including some who have been over 10 times! If you want an out of the ordinary, sublime trip to Provence, or any one of her other locations, book one of her tours, but book fast, as they are small and are very popular. I cannot wait for my next one!"

    Yelp website, edited

  • Review by Jennifer from California

    "If you are looking for a new type of vacation and to enjoy food and wine, try Culinary Getaways with Sherry Page. She offers weekend getaways in San Francisco and Napa and week long getaways in France. She also does team building events. Sometimes she offers day getaways, which are a little more affordable. I took advantage of a day trip to Silverado Vineyards in Napa. Sherry keeps the environment intimate by limiting the number of people that can sign up for an event. There were about six people at the event I attended. We cooked together, from a pre-selected menu Sherry had prepared, ate together, and tasted some of the Silverado wines, which were paired with every food course. There was even a salt tasting, which I found very interesting. I have always wondered about the different salts I see in the store but I have never wanted to buy all of them just to see if I liked them. Everyone seemed to really enjoy themselves, even those who stated before hand that they did not cook. Two of those people where the first in the group to prepare some of the menu items as soon as they returned home."

    Yelp website, edited