A table set for the welcome ceremony at Brix Restaurant and Gardens.
Chef Graham Elliot on stage at the welcome event.
“Hearty Boy” Steve McDonagh demonstrates how to make his Artichoke Sour cocktail.
Chef Itamar Abramovitch teaches a master class in pizza-making at The Kitchen Collective.
A truffle-topped pizza at The Kitchen Collective.
Grilled lamb kabobs and hummus at Itamar Abramovitch’s “How’s Your Hummus?” class at The Kitchen Collective.
Michael Chiarello’s duck confit on crostini at Yountville Live’s Grand Cru Tasting.
In honor of St. Patrick’s Day: Five Dot Ranch’s corned beef crostini at the Grand Cru Tasting.
Buttermilk-fried chicken from Smoke at the Bubbles Brunch.
Yountville Live founders Bobbii Hach-Jacobs (left) and Claire Parr at the Bubbles Brunch.