Seasons in the Wine Country

March 15, 2010
In 1995, the Culinary Institute of America opened a branch on the West Coast, in Greystone, nestled in the well-traveled wine country of Napa, California. This thoughtful collection of recipes gathered by Greystone marketing manager Coniff includes those of CIA instructors and Napa gourmets, highlighting seasonal recipes. While a 16-step cake and an industrious paella may intimidate, they are offset with easy-to-follow recipes such as minted English pea soup, frittata with goat cheese and green olives, and oven-roasted brussels sprouts with fennel seeds. Sophisticated palates will appreciate such dishes as a mizuna salad with Parmesan gelato, prosciutto di Parma, and mizuna; dishes such as the fish tacos with citrus-cucumber relish and pico de gallo are crowd pleasers. Recipes include well-chosen wine pairings and explain varietals, as well as providing storage and serving tips. Color photos capture the essence of wine country, making this not only a usable but a beautiful guide to Napa.