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Napa La Tache
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Welcome to Napa La Tāche. We specialize in hands-on cooking events in Napa Valley that are culinary experiences.
La Tāche [lah TAHSH] The spot. A grand cru vineyard that produces what some consider to be the epitome of a red Burgundy wine, even ranking it ahead of neighboring grand cru Romanee-Conti.
Private hands-on cooking events held at "the spot" in a state-of-the-art kitchen. Chef DJ and Chef Kent will guide you through the preparation of your meal utilizing local, fresh, seasonal ingredients. You will then be served the meal that you prepared. We can accomodate groups up to twenty-two. The cost is $250 per person all inclusive and the minimum is two people.
Our on-line culinary shop offers all of our favorite kitchen tools from pots and pans to the greatest knives. Go to www.cooksbookscorks.com or follow the link at the bottom of this page to see the great selection of quality knives and cookware we offer.
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Napa Valley Cooking with the Seasons
Chef DJ and Chef Kent Nielsen
$250 per person
Summer is definetly here. We have the most wonderful summers that seem to last forever. Local produce is abundantly available and we will choose the best of the best to create a menu that will be fun and fulfilling to both prepare and enjoy. This hands-on cooking class will involve your whole group and culminate in sharing the meal paired with special wines from the valley chosen to complement the meal.
Basic Skills - Two Day Cooking Classic
Chefs DJ and Kent Nielsen
Dates Scheduled upon request. Two days. Times to be determined by your schedule. Minimun of two people.
$495 per person
The Basic Skills is an intense, two day class designed for both the beginner and the experienced cook, to make cooking fun and easy. Part I and Part II will be covered on the first day and Part III and Part IV on the second day. The class will introduce you to the skills needed to begin exploring and creating exciting meals. This hands-on class concludes with a graduation dinner prepared by the students and a Certificate of Completion. The fee is $495 per person.
Basic Skills I - The Foundation of Success
We Begin the series with a full explanation of the basic kitchen equipment and tools; knife skills and care; safety and sanitation; and how to prepare stocks, the building blocks of cooking and flavor. We will prepare a stock, chicken, veal, or vegetable.
Basic Skills II - Produce and Vegetables
This class will introduce the wide variety of available greens and vegetables. DJ and Kent will explain cooking methods for vegetables and starches, and discuss how to make vegetables look and taste their best when cooked. Learn how to make emulsified dressings and crispy salads. We will prepare an array of examples that may include lemon mayonnaise, Caesar Salad, Braised Fennel and Rice Pilaf. Kent will conduct a product ID of seasonal greens, fruits and vegetables.
Basic Skills III - Meat Cuts and Poultry
This class emphasizes how to handle and cook basic cuts of meat and poultry. Kent will demonstrate how the stock from Basics I can be transformed into classical sauces, and we will learn how to bone a chicken that will be stuffed and roasted for our graduation dinner. We will compare the results of different cooking methods on meat cuts.
Basic Skills IV - Graduation
Now we will combine the knowledge acquired over the two days to plan, time and present a final graduation dinner. We will plan a menu designed especially for your group focusing on your lifestyle and dietary desires.
Contact us through e-mail or call us at (707) 965-9409 for reservations
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