Special Feature: Products Sally Recommends

An Interview with Jack Cakebread

Sally and Antonia Allegra interview Jack Cakebread, President of Cakebread Cellars, whose family works as a team to produce quality wines and a memorable Napa Valley experience for their winery visitors.

MP3 Interview MP3

Interview Time (22:28)

Spinach Balls with Sauvignon Blanc Mustard Sauce

2 10 oz. pkg. frozen chopped spinach (fresh may be used) -- squeezed dry
2 cups herb stuffing mix, crushed
4 green onions, chopped
1/4 cup grated parmesan cheese
3 eggs
3/4 stick of butter, melted
2 finely chopped shallots
dash of grated nutmeg

Squeeze spinach until dry. Combine all ingredients and mix well. Shape into 1" balls; cover and refrigerate or freeze until ready to bake. Bake at 350 degrees Farenheit for 10 to 12 minutes, on an ungreased baking sheet. Serve warm with Sauvignon Blanc Mustard Sauce.

Sauvignon Blanc Mustard Sauce

2 tablespoons Coleman's Dry Mustard
2 tablespoons white wine vinegar
(Mix and let sit for one hour)

1/3 cup Cakebread Cellars Sauvignon Blanc
1 teaspoon sugar
1 egg
3 tablespoons prepared Dijon Mustard

Mix last four ingredients together in a saucepan; add dry mustard mixture. Cook over low heat, mixing constantly until light, fluffy and thick. Salt and white pepper to taste. Add a little more Sauvignon Blanc, if too hot or too thick. Let stand for an hour or 2 to age.

Service 3 or 4 balls with a dollop of sauce in small red bell pepper ring. Serve with Cakebread Cellars Sauvignon Blanc.

Sea Scallops with Warm Salad of Sweet Corn, Roast Peppers and Shiitakes

2 lbs sea scallops, cleaned


4 shallots, minced
2 cloves garlic, minced
4 ears white corn, shucked
3 red peppers, roasted & diced
1/2 lbs. Shitake mushrooms, sliced
1 tablespoon parsley, chopped
1/4 cup olive oil
salt and freshly ground pepper

Chive Oil:

1 cup chives, chopped
2 cups vegetable oil

4 oz baby greens

Two hours before serving, puree chives and oil in blender on high speed until smooth. Reserve.

Heat shallots and garlic in olive oil over medium heat until soft. Add corn, mushrooms and peppers. Turn to high heat and season with salt, pepper and parsley. Remove from heat and keep warm.

Brush scallops with oil and season with salt and pepper. Sear on both sides in a non-stick pan over high heat.

Arrange a spoonful of corn salad in center of the plate. Top with three scallops. Arrange a small bundle of lettuce greens in the center to form a small bouquet. Drizzle with chive oil and serve.

Enjoy with a glass of Cakebread Cellars Chardonnay.

Chocolate & Cherry Bread Pudding

3 cups stale french bread (diced in 1 inch cubes)
2 tablespoons brandy
1 tablespoon cassis liquor (black currant liqueur)
2 1/2 cups nonfat milk
1 vanilla bean
2 eggs
4 egg whites
1 teaspoon orange zest (minced)
1/4 cup sugar
6 oz bitter sweet chocolate
1 1/2 cup dried cherries, chopped, reconstituted in Cabernet Sauvignon
butter to grease loaf pan

Douse bread with brandy and liquor. Scald nonfat milk with vanilla bean. Cut bean in half and scrape out grains, add back to milk. Beat eggs, egg whites, sugar and zest together. Whisk into milk. Melt chocolate over a double boiler and add to above mixture. Pour over bread and let soak 15 minutes. Add cherries. Bake in well buttered loaf pan at 350 degrees for 1 hour or until firm when a toothpick is inserted and comes out clean. Serve with raspberry puree.

Raspberry Puree

1 pkg frozen raspberries (unsweetened)

Puree in blender. Strain. Taste for sweetness. If too sweet, add a few drops of freshly squeezed lemon juice.

Serve with Cakebread Cellars Cabernet Sauvignon.

We always make a large recipe. It is good for the next day.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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