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Weekend Culinary Tour in Napa Valley

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.


  • 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 in English
Spoken languages: English
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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

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