California Field Trip: Lessons From The American Harvest Workshop

By Poppy Tooker

Published October 17, 2014 at 5:00 AM CDT

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Chef Josh Thomsen dumps chardonnay grapes into a bin. On a good day a team of eight men can hand harvest a ton of grapes in half an hour.

Terry McCarthy

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Chef Josh Thomsen dumps chardonnay grapes into a bin. On a good day a team of eight men can hand harvest a ton of grapes in half an hour.

Terry McCarthy

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Toby Halkovich, director of vineyard operations for Cakebread Cellars, explains how the hand-harvesting process yields better wine.

Terry McCarthy

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Toby Halkovich, director of vineyard operations for Cakebread Cellars, explains how the hand-harvesting process yields better wine.

Terry McCarthy

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Professor Michael Weiss provided guidance and advice for wine pairings and appreciation at the American Harvest Workshop.

Terry McCarthy

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Professor Michael Weiss provided guidance and advice for wine pairings and appreciation at the American Harvest Workshop.

Terry McCarthy

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During his first trip to Napa Valley, chef David Slater, left, prepared a "Garden Explosion" salad and a bauga cauda which he used to coat duck wings.

Terry McCarthy

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During his first trip to Napa Valley, chef David Slater, left, prepared a "Garden Explosion" salad and a bauga cauda which he used to coat duck wings.

Terry McCarthy

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Jack and Dolores Cakebread, seated left and right of Poppy Tooker, founded Cakebread Cellars in 1973 and the American Harvest Workshop in 1986.

Terry McCarthy

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Jack and Dolores Cakebread, seated left and right of Poppy Tooker, founded Cakebread Cellars in 1973 and the American Harvest Workshop in 1986.

Terry McCarthy

For 28 years, Cakebread Cellars in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four day seminar at the American Harvest Workshop. The Louisiana Eats! team was invited to participate at this year’s program, so we’ve brought back some of our favorite stories from the West Coast.

On this week’s show, we harvest chardonnay in the vineyard, take a wine tasting class with professor Michael Weiss, and improvise in the kitchen with chef David Slater of Emeril’s Restaurant. Of course, we couldn’t leave California without speaking to our host, so we round out the program with an oral history from Dolores Cakebread, the co-founder of Cakebread Cellars.

David Slater’s BagnaCauda

1 pound unsalted butter

1 tablespoon chopped capers

1 teaspoon chopped garlic

1/8 teaspoon chili flakes

1/4 cup chopped parsley

Salt and fresh cracked pepper

Zest of 1/2 lemon

1 teaspoon chopped anchovies

1 tablespoon of extra virgin olive oil

2 tablespoons of honey

Mix together all the ingredients to make a compound butter. As you take the hot food off of the grill, put some of the butter in a bowl and toss to coat the grilled food with the butter. Serve immediately.