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  • California Campus Cooking Demonstrations Calendar

    Public cooking demonstrations take place at 1:30 p.m. on most weekends. Tastings of the recipe prepared will be paired with a taste of Greystone Cellars wine (served to guests 21 years of age or older). A non-alcoholic option will be provided as well. Tickets are $25 and are available for purchase in the Spice Islands Marketplace. Two children under the age of 12 are admitted at no charge when accompanied by a paying adult.

    Learn more about CIA's weekend cooking demonstrations >

    Please note: Menus may be subject to change without prior notice.

    April 2016 Cooking Demonstrations
    May 2016 Cooking Demonstrations

    June 2016 Cooking Demonstrations
    July 2016 Cooking Demonstrations

     

     

    APRIL 2016—CIA Cookbook Recipes: Gourmet Meals in Minutes

    Chilled Cream of
    Avocado Soup

    Greystone Cellars Chardonnay
    4/30/16
    1:30 p.m.

    For groups of eight or more, please call 707-967-2530.

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    MAY 2016—CIA Cookbook Recipes: Mediterranean Cooking

    Chilled Cream of
    Avocado Soup

    Greystone Cellars Chardonnay
    5/1/16
    1:30 p.m.

    Cavatelli with
    Mushrooms and Ramps

    Greystone Cellars Chardonnay
    5/7/16
    1:30 p.m.

    Cavatelli with
    Mushrooms and Ramps

    Greystone Cellars Chardonnay
    5/8/16
    1:30 p.m.

    Piquillos Stuffed with Tuna
    Greystone Cellars Chardonnay
    5/14/16
    1:30 p.m.

    Piquillos Stuffed with Tuna
    Greystone Cellars Chardonnay
    5/15/16
    1:30 p.m.

    Artichoke and Lavender Soup
    Greystone Cellars Chardonnay
    5/21/16
    1:30 p.m.

    Artichoke and Lavender Soup
    Greystone Cellars Chardonnay
    5/22/16
    1:30 p.m.

    Fava Beans with Braised
    Cipollini Onions & Pancetta

    Greystone Cellars Chardonnay
    5/28/16
    1:30 p.m.

    Fava Beans with Braised
    Cipollini Onions & Pancetta

    Greystone Cellars Chardonnay
    5/29/16
    1:30 p.m.

    For groups of eight or more, please call 707-967-2530.

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    JUNE 2016—CIA Cookbook Recipes: Grilling

    Grilled Cauliflower
    with Brown Butter Sauce

    Greystone Cellars Chardonnay
    6/4/16
    1:30 p.m.

    Grilled Cauliflower
    with Brown Butter Sauce

    Greystone Cellars Chardonnay
    6/5/16
    1:30 p.m.

    Grilled Chicken
    Bulgogi-Style

    Greystone Cellars Chardonnay
    6/11/16
    1:30 p.m.

    Grilled Chicken
    Bulgogi-Style

    Greystone Cellars Chardonnay
    6/12/16
    1:30 p.m.

    Fish Kebabs with
    Cilantro-Cashew Chutney

    Greystone Cellars Chardonnay
    6/18/16
    1:30 p.m.

    Fish Kebabs with
    Cilantro-Cashew Chutney

    Greystone Cellars Chardonnay
    6/19/16
    1:30 p.m.

    Cedar-Planked Salmon
    with Huckleberry-Zinfandel Sauce

    Greystone Cellars Merlot
    6/25/16
    1:30 p.m.

    Cedar-Planked Salmon
    with Huckleberry-Zinfandel Sauce

    Greystone Cellars Merlot
    6/26/16
    1:30 p.m.

    For groups of eight or more, please call 707-967-2530.

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    JULY 2016—CIA Cookbook Recipes: A Tavola! Recipes and Reflections on Traditional Italian Home Cooking

    Shrimp & Poached Fennel
    Salad with Arugula Dressing

    Greystone Cellars Chardonnay
    7/2/16
    1:30 p.m.

    Shrimp & Poached Fennel
    Salad with Arugula Dressing

    Greystone Cellars Chardonnay
    7/3/16
    1:30 p.m.

    Lightly Pickled Fried Squid
    Greystone Cellars Chardonnay
    7/9/16
    1:30 p.m.

    Lightly Pickled Fried Squid
    Greystone Cellars Chardonnay
    7/10/16
    1:30 p.m.

    Spaghetti Pizza
    Greystone Cellars Merlot
    7/16/16
    1:30 p.m.

    Spaghetti Pizza
    Greystone Cellars Merlot
    7/17/16
    1:30 p.m.

    Flat Bread with Fig Preserve,
    Goat Cheese and Arugula

    Greystone Cellars Chardonnay
    7/23/16
    1:30 p.m.

    Flat Bread with Fig Preserve,
    Goat Cheese and Arugula

    Greystone Cellars Chardonnay
    7/24/16
    1:30 p.m.

    Pantesca Salad
    Greystone Cellars Chardonnay
    7/30/16
    1:30 p.m.

    Pantesca Salad
    Greystone Cellars Chardonnay
    7/31/16
    1:30 p.m.

    For groups of eight or more, please call 707-967-2530.

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