The Cakebread Cellars American Harvest Cookbook by Jack Cakebread and Dolores Cakebread and Brian Streeter and Janet Fletcher

  • Hog Island oysters with ginger mignonette, cucumber, and wasabi tobiko

    from The Cakebread Cellars American Harvest Cookbook: Seasonal Recipes from Our Napa Valley Winery The Cakebread Cellars American Harvest Cookbook by Jack Cakebread and Dolores Cakebread and Brian Streeter and Janet Fletcher

    • Categories: Sauces for fish; Appetizers / starters; Spring
    • Ingredients: rice wine vinegar; shallots; fresh ginger; soy sauce; oysters; Armenian cucumbers; wasabi tobiko
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Notes about Recipes in this book

  • Smoked trout mousse with apple-fennel salad

    • Devons on December 04, 2020

      I've made this several times, often for fall, winter and holiday parties. Flavors are excellent (if you like fennel) and it is a pretty presentation.

  • Quinoa, golden beet, and orange salad

    • Devons on December 04, 2020

      Made this successfully a couple times. Second time didn't have oranges, so used one can of mandarin oranges. It is fresh, light tasting but has enough substance for a light lunch. I've served it with proteins on the side (roasted chicken and grilled salmon.)

  • Seared sea scallops with Chardonnay creamed corn

    • Devons on December 04, 2020

      Husband and I loved this. He gave it 5 stars which he rarely does! I did make a few changes based on what was on hand, and limited time for another grocery store trip. - Used frozen fire-roasted corn, thawed (Trader Joes) - Lemon not lime - Added 3 small tomatoes, chopped to the corn mixture - Served it over basmati rice for a heartier, one dish meal

  • Roast halibut with chorizo and spicy tomato broth

    • Devons on December 04, 2020

      Tasty. It's on the make-again-and-again list. Changes: - Grilled the code and chorizo, then added - Added chopped baby bok choy - Used the canned tomatoes (not fresh)

  • Blistered cherry tomatoes

    • Devons on December 04, 2020

      Made this into an appetizer: 1 Spread Rondele garlic and herb cheese on crackers 2 Topped with the tomatoes Great!

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  • ISBN 10 1607740478
  • ISBN 13 9781607740476
  • Published Aug 16 2011
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture.

Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.

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