Cakebread Cellars' Chef Brian Streeter demonstrates the way to fry the perfect egg, served with grilled asparagus and Napa Valley Sauvignon Blanc- after all they say "It has to be Breakfast Time somewhere!" don't they?
Cakebread Cellars' Chef Brian Streeter demonstrates a quick, easy and delicious weeknight supper dish- ready in 15minutes- to enjoy with our Napa Valley Zinfandel. Winemaker Julianne Laks discusses the wine.
Cakebread Cellars' Chef Brian Streeter shows how to make the classic Greek comfort food, Moussaka- a great alternative to Lasagna- paired with winemaker Julianne Laks' Syrah. This red wine is grown in the Napa Valley's cooler Carneros region, at the South end of Napa on the edge of the San Francisco Bay.
Cakebread Cellars' Chef Brian Streeter shows how well goat's cheese pairs with Sauvignon Blanc in this recipe for vegetarian Beggar's Purses. They make a great hors d'oeuvre, or can be eaten as a light lunch. The demonstration also shows great tips on cooking crepes. Winemaker Julianne Laks talks about the wine, which is available from www.cakebread.com, where you can also find a printable version of the recipe
"Not in My Town" Pasole is a vegetarian version of the traditional Mexican hominy soup/stew that is served with a salad on top. Cakebread Cellars' chef Brian Streeter created this dish despite the bemusement of his Latina colleagues, and it pairs beautifully with Cakebread's Merlot, Syrah, Zinfandel blend, Rubaiyat. This wine is only available direct from the winery, and you can find it and a printable recipe at www.cakebread.com
Cakebread Cellars' Rubaiyat is a blend of Merlot, Syrah, Pinot Noir and Zinfandel, available only direct from the winery this is a fun summer drinking wine that is ideal for grilled food. Chef Brian Streeter gives great barbecue tips in this cooking demonstration that applies to all burger cooking. These lamb burgers are served with roasted tomatoes, arugula and mountain gorgonzola cheese. Winemaker Julianne Laks gives a commentary on how to serve this wine. Rubaiyat and a printable recipe are available from www.cakebread.com
This easy to follow recipe is a great summer dish to accompany grilled meat or fish, and it pairs beautifully with Cakebread Cellars' Anderson Valley Pinot Noir. Most of Cakebread Cellars' vineyards are in the Napa Valley, and the winery itself is in the heart of the Valley in Rutherford. Executive Chef Brian Streeter and winemaker, Julianne Laks, discuss this wine and food pairing, while Brian demonstrates how to make the dish, with useful tips on cooking beans and peppers. Find a printable recipe and Cakebread Cellars' Anderson Valley Pinot Noir at www.cakebread.com
Cakebread Cellars' Merlot paired with chef Tom Sixsmith's Pork Estofado- a Thai stew with Plantains, Shiitake Mushrooms and Pearl Onions. Easy step by step instructions for this delicious dish, with a commentary on the wine from winemaker Julianne Laks. A printable recipe and Cakebread Merlot are available from www.cakebread.com
Cakebread Cellars' premium Cabernet blend comes from Howell Mountain's Dancing Bear Ranch, which sits in the mountains high above the Napa Valley. Named after the family of bears that keep trying to eat the grapes, this is one of the most beautiful spots in California. As well as a recipe for these delicious biscuits which pair so well with the wine, this video shows scenes from the vineyard from above the fog which blankets the Valley floor. Aprintable recipe and Cakebread Cellars' Dancing Bear Ranch Cabernet are available from www.cakebread.com
Cakebread Cellars' chef Brian Streeter demonstrates how to make these appetizers that pair so well with our Anderson Valley Chardonnay. Anderson Valley is slightly to the North of Napa Valley in California. The Bruschetta is covered with Bellwether Farms' sheep's milk ricotta cheese, and a selection of exotic mushrooms from Gourmet Mushrooms. A printable recipe and Cakebread Cellars' Anderson Valley Chardonnay are available from www.cakebread.com
Cakebread Cellars' Chef Brian Streeter demonstrates how to clean and crack a Dungeness Crab, which he then serves with roasted cauliflower, which is a surprisingly delicious and simple twist. All of this with Cakebread's Napa Valley Chardonnay with grapes from the cooler Carneros region. This wine and a printable recipe are available at www.cakebread.com
Cakebread Cellars' Chef Brian Streeter demonstrates how to BBQ these delicious kebabs, served with a Thai-inspired Pesto sauce. Great tips on barbecuing without burning the bamboo skewers. Served with Cakebread Cellars' Napa Valley Cabernet Sauvignon, which is available, together with a printable recipe, at www.cakebread.com
Make the dish that sparks the passionate lovemaking at the end of "Like Water for Chocolate" (results may vary!). Chiles en Nogado: Pasilla Chiles stuffed with a Mexican beef stew, and served with Walnut Sauce and Pomegranate seeds. Easy step by step instructions for this delicious and exotic dish which pairs beautifully with Cakebread Cellars' Benchland Select Cabernet Sauvignon. This wine is from our vineyard in Napa Valley's Rutherford AVA. Cakebread Cellars has been producing some of the finest California wines since 1973 from our winery on the border of Oakville and Rutherford. A printable recipe is available from www.cakebread.com, where you can also order the wine.