Each year, Cakebread Cellars hosts the American Harvest Workshop. Chefs from around the world gather at the Cakebread "campus" for a boot-camp on food and wine pairing. The chefs are joined by local food purveyors, wine club members and the general public. I go to a lot of wine industry events and for me, this is one of the best.
The chefs meet the growers and then plan two elaborate dinners using the local products and Cakebread wines. This year, my date was Carrie Brown from Jimtown Store. A lovely young woman came up to my table and leaned in, "Who is that next to you? She’s famous, too, isn’t she?" Too? I’m below the D-list as far as celebrity is concerned, but Carrie has one of the glows about her and it’s easy to imagine her as famous. Also at our table were Taylor and Toponia from Fatted Calf, as well as four of the wine club members. It was, as always, an evening to remember.
My old pal Jim Reichardt was there serving up his famous Liberty Duck.
A lot of the chefs are a little intimidated by the beans, I think. They seem excited but a large variety of heirloom beans is not the norm for these chefs so a lot of hand holding and demonstration are required. The results, like this chard-wrapped elk loin on a bed of beans, are worth it.
(All photos courtesy of Cakebread Cellars)
That is completely & totally gorgeous. How about a recipe or at least a general how to…? Very elegant.