California Field Trip: Lessons From The American Harvest Workshop - Louisiana Eats - It's New Orleans

For 28 years, Cakebread Cellers 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 flagship 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 Bagna Cauda 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.

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For 28 years, Cakebread Cellers 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 flagship 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 Bagna Cauda 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.

See omnystudio.com/listener for privacy information.