World Chefs: Cakebread cookbook celebrates the harvest
By Dorene Internicola
NEW YORK (Reuters) - For 25 years, Cakebread Cellars in the Napa Valley of California has hosted a kind of late-summer camp for chefs.
Each September, the winery invites five of them to a weekend of crash courses in grape-picking, winemaking and artisan food production called the American Harvest Workshop.
In return the chefs concoct multi-course dinners out of ingredients from the winery's favorite, mainly local, purveyors.
To mark the 25th anniversary of the workshop, the winery has collected 100 recipes and paired them with wine in "The Cakebread Cellars American Harvest Cookbook."
Brian Streeter, culinary director of Cakebread Cellars, spoke to Reuters about food and wine, farmers and chefs and his role as camp leader to talented experts on working vacations.
Q: How did this cookbook come about?
A: "The cookbook is a way to tell the story of the American Harvest Workshop program. Twenty-five years ago there was no platform for (bringing together) American wine, chefs and food products, although the Europeans were very good at it."
Q: Is the workshop more of a wine event, or more of a food event? Continued...