The American Institute of Wine and Food celebrated Napa last weekend and honored Margrit Mondavi at the gala dinner on Friday evening. Margrit was one of the original founders of AIWF with her husband, Robert Mondavi, and Julia Child.   Five courses were served up at the gala by five participating chefs.  The chefs were:

Ken Frank  La Toque, Napa
Brandon Sharp  Solbar Kitchen, Calistoga
Joseph Humphrey  Dixie, San Francisco
Gale Gand  Tru, Chicago
Emily Luchetti  Farallon & Waterbar  San Francisco

The highlight of the weekend was the opportunity to attend a hands-on team cooking class at the Culinary Institute of America, where 16 participants prepared 22 different recipes. It is always such fun to meet people in the kitchen and cook together. I was teamed with two charming men, one from Michigan and one from Wisconsin. We enjoyed creating Grilled Steaks with Brussels Sprouts, Balsamic Red Onions and Gorgonzola Fondue, (although I preferred leaving off the fondue and letting others add it as desired.)  Our team also prepared the accompanying Potato Rissoto, something I had never heard of or tasted.  It’s now a new favorite.  Another favorite, prepared by one of the other teams was the Pan Roasted Prosciutto Wrapped Cod with Butter Bean-Olive Relish and Catalan Vinaigrette.  A selection of recipes and photos follow.

Teammates Fred and John

Grilled Steaks with Brussels Sprouts, Balsamic Red Onions and Gorgonzola Fondue

Grilled Steaks with Brussels Sprouts and Balsamic Red Onions

Ingredients

4 ea.              6 oz. steaks
1 cup              Brussels sprouts, cut in half, outer leaves removed
1/4 cup            vegetable stock
1 Tbsp.            butter
1 cup              balsamic red onions, julienned (recipe follows)
2 teaspoons  chopped chives
8 sprigs         watercress
6 oz.              blue cheese fondue (recipe follows)
to taste           salt and pepper

Method:

Brush steaks with a little olive oil, season and grill on all sides to desired temperature and allow to rest before slicing/serving.

In sauté pan over medium high heat, season and sauté Brussels sprouts until they are golden. Add vegetable stock to steam the sprouts until tender and to insure they are bright green. Add the balsamic onions and heat about a minute. Whisk in the butter to form a glaze; finish with the chives. (We kept the Brussels sprouts and the onions separate because one of our teammates hated Brussels sprouts).
Plate the Brussels sprouts and onions. Slice steaks on the bias and place on top of the vegetables. If desired, drizzle with the fondue. Decorate with the watercress.

Pan Roasted Brussels Sprouts

Balsamic Roasted Red Onions 

Ingredients

4 ea.             red onions, cut into quarters from top to bottom
2 cups            balsamic vinegar
1/2 cup          sherry vinegar
1 cup             pure olive oil
to taste         salt and freshly ground black pepper

Preheat oven to 400 degrees.

Place the onions skin side down in a hotel pan.  Add the oil and vinegar.  Season with salt and pepper.  Cover with aluminum foil and bake for 45 minutes or until tender.

 Gorgonzola Fondue

Ingredients

1 ea.         shallots, small, minced
1/4 teaspoon  black peppercorns
1 ea.         bay leaves
2 ea.         sprigs of thyme
1 cup         white wine
1 cup         chicken stock
1 cup         heavy cream
2 Tbsp.       blue cheese
to taste      salt and pepper

Method:

Add shallots, peppercorns, bay leaves and thyme to white wine and reduce by 3/4s. Add cream and reduce by 1/2. Strain.  (Cool and reheat when ready to serve.) While simmering, emusify cheese into the sauce using a whisk (could use a blender, then return to pot). Adjust seasoning and serve hot.

Another favorite from our cooking adventure was this recipe prepared by another team.  All the teams did great work and we shared the wonderful fare served buffet-style and paired with three delicious wines. 

Pan Roasted Prosciutto Wrapped Cod with Butter Bean-Olive Relish and Catalan Vinaigrette

Pan Roasted Prosciutto Wrapped Cod with Butter Bean-Olive Relish and Catalan Vinaigrette

Ingredients

2 cups         butter bean-olive relish, room temperature (recipe follows)
6 Tbsp.        Catalan vinaigrette, slightly warm (recipe follows)
6 ea.          5 oz. piece Alaskan True cod
to taste       salt and pepper
6 ea.          thin slices proscuitto for wrapping
1/2 cup       olive oil for cooking
2 cups         arugula

Method:

Prepare all recipes below; have ready as you begin to cook the fish.
Pat the fish dry with paper towels to remove any excess moisture.  Season the fish with salt and pepper, then wrap each piece of fish with prosciutto.
In a large sauté pan, heat the olive oil over medium heat until just beginning to smoke.  Add the pieces of wrapped fish to the pan presentation side down.
Cook the fish until beginning to form a golden crust, flig and continue cooking until just cooked through.  Remove from pan.
While fish is cooking, gently warm the Catalan vinaigrette.
Spoon the butter bean-olive relish on the platter, place the fish on top.
Toss the arugula with the Catalan vinaigrette and season with salt and peopper.  Place the arugula on or around the fish.  Drizzle more of the vinaigrette over the dish.

Butter Bean-Olive Relish

Yield:  2 cups

Ingredients

1 cup           butter beans, cooked (sub Cannelini beans)
2 Tbsp.         pickled cherry peppers, julienned
1 each          small shallot, minced
2 Tbsp.         picholine olives, pitted and julienned
2 Tbsp.         kalamata olives, pitted and julienned
2 Tbsp.         chopped parsley
2 Tbsp.         chopped chives
1/4 cup        good quality extra virgin olive oil
1 Tbsp.        red wine vinegar
to taste        salt and pepper

Method:

Fold all ingredients together, taste and adjust seasoning.

Catalan Vinaigrette

Yield:  1 cup (reserve excess for another use)

Ingredients

1/4 cup          pure olive oil
1/4 cup          garlic, thinly sliced
1 Tbsp.           shallots, minced
1/2 Tbsp.        paprika
1 teaspoon     paprika, smoked
3 cups            tomatoes, pureed
1 oz.               red wine vinegar, or to taste
1 oz.               sherry vinegar, or to taste
1/4 cup        extra virgin olive oil
to taste       salt and pepper

Method:

Heat olive oil over low heat in a small saucepan.  Add garlic and toast lightly.  Add shallots, tomato and paprika and cook until rduced by half.
Remove from the heat and add the vinegar.  Adjust seasoning.