Hands-On Cooking Classes + Harvest Haven Dinner with Gary Jenanyan
Week of October 7, 2023
Gary offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Gary will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Thursday Harvest Haven Dinner 4:45 PM
Nature’s bounty meets culinary artistry when Chefs Gary Jenanyan and Reyna Venegas collaborate to create an unforgettable evening celebrating the fall harvest produced by our 6-acre organic farm. Delicious dishes will be paired with a selection of local Baja wines. Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk.
Gary Jenanyan has been cooking in the Napa Valley for more than 30 years. A noted designer, restaurant consultant and chef instructor, Mr. Jenanyan has enjoyed the rare privilege of working with the most influential chefs of this era. As Executive Chef of the Great Chefs Program at Robert Mondavi Winery for 26 years before retiring in 2002, he worked with and was mentored by the best of France’s 3-star chefs. He has also worked and taught with many noted American chefs and authors including Julia Child, Jacques Pepin, and Thomas Keller.
Since 1998, Gary has been Executive Chef to the fleet for Lindblad Expeditions, partnered with National Geographic Expeditions, the internationally acclaimed, environmentally conscious small-ship expedition cruise line. He is responsible for menus and recipes for the food operations on five ships worldwide. His culinary consulting firm, Jenanyan Design, designs restaurants, develops menus, and provides chef instruction to a variety of clients internationally. As a chef-instructor, Mr. Jenanyan sits on several advisory boards of California culinary programs.