Since 1986,Cakebread Cellars in Napa Valleyhas gathered together a small group of chefs, journalists and food enthusiasts for an intensive four-day seminar at the American Harvest Workshop. Recently, theLouisiana Eats!team was invited to participate, so we've brought back some of our favorite stories from the West Coast.
We begin this week's show by joining members of the workshop for a challenging morning of hand-harvesting chardonnay in the vineyard. Then, we join professor Michael Weiss, former sommelier at Arnaud's Restaurant and official wine educator at the American Harvest Workshop, for a masterclass in wine tasting.
Next we improvise in the kitchen with five different chefs who create an elaborate meal for 72 hungry guests. One of these chefs is New Orleans' own David Slater ofEmeril’sRestaurant, who was making his first trip to Napa Valley.
Finally, we get an in-depth oral history from Dolores Cakebread, the co-founder of Cakebread Cellars. We're taking off to sunny California and bringing you along for the journey, on this week's Louisiana Eats!
David Slater's Bagna Cauda
- 1 pound unsalted butter
- 1 tablespoon chopped capers
- 1 teaspoon chopped garlic
- 1/8 teaspoon chili flakes
- 1/4 cup chopped parsley
- salt and fresh cracked pepper
- zest of 1/2 lemon
- 1 teaspoon chopped anchovies
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of honey
Mix together all the ingredients to make a compound butter. As you take the hot food off of the grill, put some of the butter in a bowl and toss to coat the grilled food with the butter. Serve immediately.
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