On the first morning of the Workshop, participants rise early to pick grapes before the temperature soars. These chefs may labor in hot kitchens every day, but on grape-harvest day, they learn what real work is like. By midday, they are famished. We keep lunch casual, knowing that a big dinner will follow. Typically, we serve Mexican food, like these soft tacos, with from-scratch tortillas prepared outdoors on a comal (Mexican griddle) by winery staffers Brenda Godinez and Virginia Barrera. Rubaiyat, a blend of red varieties, is perfect for the occasion. Note that the beans need to soak overnight.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.