The Cakebread Cellars American Harvest Cookbook

How-To,Recipes
September 13, 2011

Join the Cakebreads, renowned winery owners in Napa Valley California, for the release of their cookbook that celebrates 25 years of the American Harvest Workshop—a.k.a. a foodie's ultimate dream weekend.

Marshall Gordon
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For twenty-five years, iconic Napa valley winery owners Jack and Dolores Cakebread have hosted the American Harvest Workshop, a weekend of tasting, talking, cooking and sharing amongst some of America’s best artisan food suppliers and enthusiasts. At dinner each night, one of the participating chefs will cook a feast for the group using only the seasonal ingredients provided by local purveyors.

Luckily for us, we can now make these mouthwatering recipes at home with The Cakebread Cellars American Harvest Cookbook a colorful and seasonally divided book by the Cakebreads, Brian Streeter and Janet Flecher. Not only will you learn how to make over 100 unique dishes and discover the perfect wines to pair with each, but you will also hear foodie stories from Cakebread family and others who have participated in the workshop over the years.

We love how both the book and workshop place a strong focus on living a “locavore” lifestyle (eating locally). After all, the Cakebreads were supporting the lifestyle long before it was made popular and are firm believers that locally farmed raw materials are just as good as those imported from Europe.  And it’s hard to argue with this after using a bounty of locally farmed veggies in their grilled summer vegetable sandwich and the braised summer vegetables bathed in basil broth.

—By Emily Arno

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Braised Summer Vegetables with Basil Broth

Beets, carrots and cherry tomatoes are braised in the basily broth.

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Grilled Summer Vegetable Sandwich

Serrano ham and a spicy Romesco sauce add punch to this grilled vegetable sandwich.

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