The Tasting Panel magazine

January 2011

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How Four International Chefs and Several Dozen Local Purveyors Made History in Napa CAKEBREAD CELLAR’S 24TH ANNUAL AMERICAN HARVEST WORKSHOP T he 24th annual Cakebread Cellars American Harvest Workshop was first-and-foremost about the food, which may seem backward. But wine is also food, and many of the participat- ing artisanal producers have partnered with Jack and Dolores Cakebread (and their sons Bruce and Dennis) since the very first workshop in 1987. The workshop culminated in two harvest dinners in the winery courtyard, where a bevy of internationally renowned chefs produced Jack and Dolores Cakebread with David Paul of David Paul’s Island Grill in Maui in the background. Cakebread Culinary Director Brian Streeter with attendees in Dolores Cakebread’s Garden. signature dishes for more than 70 attendees, including the very purveyors whose products had been incorporated into such victual visions. Each kitchen master was given a mandatory list of local ingredients (sort of like Iron Chef visiting Napa). Somehow, Jonathan Cambra of the Castle Hill Inn & Resort in Newport, Rhode Island, Bryan Caswell of Houston, Texas’s Reef Restaurant, Lindsay Gray of the Tokyo American Club in Japan and David Paul Johnson of David Paul’s Island Grill on Maui pulled it all off with dignity and aplomb. Each of the dishes wowed me as a true reflection of a particular chef’s talent, desire to please and dedication to craft. Cakebread’s harvest workshop was four days of sensory overload. But it was also an extraordinary opportunity to be part of a select group of foodies at a well-regarded winery in sun-kissed Napa. I highly recommend it. —Ben Weinberg 34 / the tasting panel / january–february 201 1 PHOTO: BEN WEINBERG PHOTO: BEN WEINBERG

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