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Napa La Tache
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Welcome to Napa La Tāche. We specialize in hands-on cooking events at a private estate nestled high on Howell Mountain and "field trips" 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 "our 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 in the dining room overlooking the valley below. We can accomodate groups up to eighteen. 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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Vineyard Harvest Cooking
Chef DJ and Chef Kent Nielsen
Saturday, October 28, 2006 1:00-4:00 PM $165
Fall is in the air, possibly not literally here but somewhere. We have the most wonderful Indian summers that seem to last forever. Local produce is still 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 everyone attending and culminate in sharing the meal paired with special wines from the valley chosen to complement the meal. Class is held at the private estate of Cooks and Books and Corks on Howell Mountain in Napa Valley. Directions upon registration.
Basic Skills - Two Day Cooking Classic
Chefs DJ and Kent Nielsen
Saturday, October 21 and Sunday, October 22,2006 11:00 AM-4:00 PM
$495 per person
The Basic Skills is an intense, two day class designed for both the befinner and the experienced cook, to make cooking fun and easy. Part I and Part II will be covered on Monday and Part III and Part IV on Tuesday. The class will introduce you to the skills needed to begin exploring and creating wxciting meals. THis hands-on class concludes with a graduation dinner prepared by the class and a Certificate of Completion. The fee is $495 per person and a guest may join you for the final dinner at 4:00 PM on Tuesday.
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 chicken, veal, and vegetable stocks.
Basic Skills II - Produce and Vegetables
Thiss 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 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. A guest may join us for the dinner and graduation festivities at 4:00 PM.
Again this class is held in the private estate of Cooks and Books and Corks on Howell Mountain in Napa Valley. Directions and accommodation recommendations upon registration.
Contact us through e-mail or call us at (707) 965-9409 for reservations
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