Easter Brunch Cooking Class
Vista Collina Resort's Facebook Live
Saturday, April 11th at 1 p.m. PST
As Easter approaches, we know that it will be a little different this year. Easter Brunch will be more intimate, but that doesn't mean you have to miss out on those tasty dishes. Join us on Saturday, April 11th for a virtual hands-on cooking class set from The Village Food & Wine Center in Napa, CA at Vista Collina Resort. Tune in to Vista Collina Resort's Facebook Live, where Chef Mackenzie Rupp will be leading you through this delicious and elevated meal paired with Trinitas Cellars wines in the comfort of your own home.
Below you will find a shopping list for your Easter meal and a link to purchase the Trinitas Cellar wines so they may deliver before our cooking class.
Our Easter Brunch three-course meal includes:
- Spring Waldorf Egg Salad
- Brown Sugar and Dijon Pork Loin with Chardonnay Creamed Spinach & White Cheddar Potato Gratin
- Carrot Cupcakes with White Chocolate Cream Cheese Icing
*We suggest washing produce and dicing ingredients, peeling and slicing potatoes, and making your hard-boiled eggs prior to the class. Video below to prep you for the class.
If you are unable to attend the class, here are your recipe cards:
Our Easter meal is paired with Trinitas Cellars wines. Purchase now to be delivered before the class.
- 2018 Rose
- 2016 Carneros Chardonnay
- 2014 Cabernet Francis, Cabernet Franc
Information on Chef Mackenzie Rupp:
As Chef de Cuisine of Vista Collina Resort, the talented Mackenzie Rupp works alongside the resort’s Executive Chef Vincent Lesage. In her role as chef de cuisine, Rupp helps to oversee the property’s Fivetown Grocery; special events and private celebrations; as well as lead hands-on cooking classes and demonstrations at the on-property Food & Wine Center.
At an early age, Rupp began cooking and soon realized her love for culinary cuisine would drive her to attend The Le Cordon Bleu College of Culinary Arts in Scottsdale. Prior to joining Vista Collina Resort, Rupp began her career as a commis at The Arizona Biltmore Resort in Phoenix, Ariz., then quickly rising to become a supervisor cook, overseeing the hors d'oeuvre production and banquet events at The Royal Palms in Scottsdale, Ariz. As she continues to grow as a leading chef at Vista Collina Resort, Rupp looks forward to the continuous opportunities to pursue the use of seasonal ingredients, new cooking techniques and new presentations. Rupp is known to write down recipes for guests and loves to share both anecdotes and techniques, incorporating an intimate and personal nature to her career.
