The American Harvest Workshop at Cakebread Cellars is one of the best kept secrets in Napa, and this year’s 30th anniversary celebration pulled out all the stops. This unique vineyard, wine, and food experience gave participants an unforgettable long weekend.
Cakebread’s American Harvest Workshop wine club members and special guests were given the opportunity to attend the fun-filled and informative long weekend in Northern California’s wine country, managed by the winery’s Culinary Director Brian Streeter.
The four-day experience began with a Farmer’s Market on Cakebread’s Pecan Patio in Yountville. Various purveyors used by the winery for their events and dinners were on hand to talk about their products – and give out lots of samples. Among those displaying their wares at the event were: Broken Arrow Ranch of Central Texas, known for their production of antelope; Napa Valley College Potter’s Guild, who provided pottery for the workshop; Hog Island Oyster Company; Sparrow Lane Artisan Vinegars; and TCHO chocolate, whose chocolate was used for a scrumptious soufflé during one of the dinners. Cakebread Cellars proved they were still a family affair. Bruce Cakebread spent time with all the guests at the Farmer’s Market, as he did through to the last Harvest Dinner. Also making appearances were Dolores and Jack Cakebread.
Grape Seminars and Harvest
Cakebread Chefs and Cooks
For the 30th Annual Cakebread Cellars American Harvest Workshop, chefs from around the country were brought in:
Andrew Adams, Chef de Cuisine at Acre, Memphis, TN
Austin Fausett, Executive Chef, Proof, Washington, DC
Adrienne Grenier, Executive Chef 3030 Ocean, Fort Lauderdale, FL
Todd Hall, Acclaimed chef currently in Keystone, CO
Meredith Manee, Chef de Cuisine, 1500 Ocean, Coronado, CA
The chefs worked with nine “Cakebread Cooks,” wine club members who had signed up for the experience as well as the five writers attending. The chefs would put together a course each day and the Cakebread Cooks would help prepare and plate it.
Gardens and Bees
Anton Ginella, who was previously in charge of The French Laundry Garden, showed participants the massive Cakebread Cellar garden. Vegetables were used to cook meals throughout the event. Chef Todd Hall created a delicious course with baby red oak, arugula, lola rosa lettuces with friend squash blossoms, tomato, and green goddess dressing with sauvignon blanch syrup drizzle. Anton, along with Richard Kramer, also led discussions on Cakebread’s commitment to bees and showed off some of the honey the winery has been producing.
Wine and Dine