Tuesdays-Napa Farmers' Market Tour and Cooking Class
May through Labor Day
Step off the beaten path --join Julie for an insider's tour of Napa Valley's culinary scene. You will be introduced to the culinary treasures of Napa Valley. You'll learn how to select, store, and prepare the seasons' produce. Enjoy a day with Julie on an intimate tour of the farmer's market, followed by a hands-on cooking class and three-course midday meal featuring the seasonal food purchased at the market prior to the class accompanied with wine.
Watch a video about the Farmers' Market Tour and Cooking Class.
As the sun rises over the Napa Valley and the morning the fog slowly recedes we will begin exploring the hidden treasures at Napa’s farmers' market. Savor the morning market discovering new and heirloom varietals of locally harvested vegetables and fruits. Meet the farmers, browse and sample your way through the stalls of fresh produce with Julie. You will find local, seasonal produce--fragrant, pristine and bursting with flavor. As you explore the market your senses are filled with the fresh smells and tastes from the produce, herbs, and flowers. We'll get our hands dirty searching for just the right ingredients for our mid-day meal.
Napa Farmers' Market offers the season's finest and freshest local produce, fish, meat, and other artisan products. We chat with the farmers to learn about interesting varietals; talk with them about their favorite way of preparing their produce. We'll select vegetables from fava beans to torpedo onions and fruit (cherries, peaches, figs and more) representing the best of the season. Learn strategies to get the best from your local farmers' market produce. After the farmers' market, we head to the kitchen, where we don our aprons and turn our bounty into a wonderful wine country feast. In the kitchen you learn cooking theory, technique, tips, and tricks to make you a better cook. Afterward, you enjoy a 3 -course lunch featuring Napa Valley's legendary food and wine.
You will enjoy a relaxed experience filled with inspiration; great foods paired with fine wine and have fun while developing your skills and techniques.
$250 per person
- Check the Cooking Classes/Calendar page for available dates.
- Napa Farmers' Market Tour classes are offered May to Labor Day on Tuesdays.
- What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment.
You will work with other students in groups of 2 or 3.
Hands-on classes are limited to 8 students.
You will be standing, cooking and working for most of the class.
Please wear comfortable, closed-toe shoes and have long hair tied back.
Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.
- Transportation between the various locations is not included. If you need transportation contact Julie to make arrangements.
- The fee $250 per person includes a tour of the market, tuition, hands-on cooking class, 3-course lunch paired with California wines, as well as a Cooking with Julie logo apron, and recipe booklet.
- There's plenty of free parking at the market and the kitchen.
- If you wish to have someone join the meal with you but is not able to attend the class the fee is $125.
- Please note that accommodations for special food needs may not be possible.
"I was in one of your farmer’s market classes and you mentioned asking the vendors for damaged tomatoes. Since your class, I have been taking gazpacho soup for my lunches and sure enough, the farmers always have a box of bruised tomatoes under their table. They are more than happy to sell them to me for $1-$2 per pound rather than the usual $3-$5 per pound for tomatoes. Often they will want to sell me more than I need!" Susan D.
Halibut Poached in Olive Oil with Lentil Caviar and Olive Crust
Fresh Pasta with Asparagus, Lemon and Cream
Grilled Tri-tip with Garlic and Herbs
Pan Grilled Hen of the Woods Mushrooms
Individual Pavlova's with Berries in Basil Syrup
Zucchini Blossom Tart with a Polenta Crust
Sauteed Ling Cod with Leeks and Chard
Peach and Blackberry Galette with Lemon Verbena Whipped Cream
Grilled Figs with Almond Picada and Prosciutto
Grilled Steak with Mediterranean Herb Rub and Arugula Salad
Buttermilk and Mascarpone Ice Cream with Fresh Peaches
Seafood Canapés Fried Capers
Basque-Style Pork with Sweet Peppers
Crème Fraîche Chantilly
"There is no better way to get to the heart of any city than through its cuisine. And that means not just eating it, but shopping for it, cooking it and beginning to understand it." Taylor Holliday, New York Times.
COOKING with JULIE™