In September of 2006, Toronto Chef Bruce Woods of Centro Restaurant was invited to join a handful of other young chefs at the Cakebread Cellars’ American Harvest Workshop (see full story). Here they created new recipes, using the bounty of the Napa Valley. Here are some of Bruce’s recipes:

“Rancho Gordo” Flageolet Bean Salad with “Sonoma Organics” Roasted Gypsy Peppers

Chef Bruce Woods served this simple appetizer on Asian soup spoons – created to pair with the Cakebread Cellars 2003 Sauvignon Blanc.

1 cup cooked white beans, drained well

¼ cup extra virgin olive oil

½ teaspoon garlic puree

Salt and white pepper

2 each Gypsy bell peppers (or 1 each red and yellow bell peppers)

1 tablespoon basil, chiffonade

2 shallots, minced

1 clove garlic, minced

2 tablespoons extra virgin olive oil

Salt and white pepper

Puree the cooked white beans in a food processor then press through a fine sieve (or Mouli-style food mill) to remove the skins and form a very smooth puree. Stir in the olive oil and garlic puree. Season to taste with salt and white pepper. Put the puree into a piping bag.

Meanwhile, roast the peppers over an open flame to char (either on a barbecue grill or under the broiler). When the peppers are blackened on all sides put them in a paper bag to cool. When cool, peel off the blackened skin, remove the stems and seeds, and chop the roasted flesh into small dice. Place the roasted peppers in a bowl and stir in the basil, garlic, olive oil, salt and pepper.

To serve, pipe a teaspoon or two of the bean puree onto one of 16 Asian soup spoons, and top each with a teaspoon of roasted pepper salad.

Serves 8 (16 pieces)

Whole Roasted “Broken Arrow Ranch” Axis Venison Loin on Potato Leek Puree with White Truffle Essence, and “Gourmet Mushrooms” Ragout and “Knoll Farms” Rosemary Jus

The Axis is a small southeast Asian deer, farmed by Broken Arrow Ranch in Texas. You can substitute a larger North American venison loin in this main course, designed by Chef Woods to pair with Cakebread Cellars Benchland Select Cabernet Sauvignon.

Jus:

1 pound meaty venison bones

2 tablespoons olive oil

1 carrot, peeled and roughly chopped

3 shallots, chopped

1 stalk celery, roughly chopped

¼ cup fresh tomatoes, finely chopped

½ cup chopped wild mushrooms

1 ½ cups venison or veal demi-glace

1 cup Cakebread Cellars Cabernet Sauvignon

4 white peppercorns

4 coriander seeds

1 sprig each: thyme and rosemary

1 tablespoon cold butter

Start by making the jus. Place the venison bones in a heavy saucepan and roast, with the olive oil, over medium high heat until the bones are deeply browned and caramelized. Add the mirepoix of chopped carrot, shallots and celery, and cook until the vegetables begin to brown, too. Stir in the tomatoes and mushrooms, and cook together for 2 minutes. Reduce heat to medium low and add the wine, one-half cup at a time, simmering until it is completely reduced before adding more wine. Stir in the demi-glace, add the thyme and rosemary, and simmer slowly for 1 hour, until the sauce has reduced by half. Strain the jus, discarding the solids. Season with salt and pepper, and whisk in the butter to finish the sauce just before serving.

Potato Leek Puree:

2 leeks, white part only

3 medium Russet potatoes, peeled

3-4 threads saffron, crumbled

¼ cup heavy cream

2 tablespoons butter

2-3 drops of truffle oil

Cut the leeks in half lengthwise, rinsing under running water to remove the grit. Discard the tops and chop the white and pale green portions.

In a saucepan, boil the potatoes with the saffron for 20 minutes. When the potatoes are almost tender, add the leeks and cook together for 10-15 minutes longer. Drain and puree the potatoes and leeks through a Mouli-style food mill, then mix in the heavy cream and butter. Stir in the truffle oil just before serving.

Mushrooms:

2 cups assorted wild mushrooms

2 tablespoons extra virgin olive oil

2 shallots, minced

1 clove garlic, minced

½ teaspoon salt

Combine the mushrooms, olive oil, shallots and garlic and sauté on medium high heat for 10 minutes. Season to taste with salt. Keep warm.

Venison:

1 ½ pounds Axis venison loin (2-3 whole loins)

2 tablespoons olive oil

1 tablespoon crushed garlic

2 tablespoons rosemary leaves

1 teaspoon salt

1 tablespoon coarsely crushed black peppercorns

Rub the venison with olive oil, garlic, rosemary salt and pepper. Wrap tightly in plastic wrap and refrigerate to season for 1 hour (or up to 8 hours).

Sear the venison loins in a heavy sauté pan with a tablespoon of olive oil over high heat, just until the meat is browned on all sides, about 5 minutes. Place the pan directly into a 450F oven for 5 minutes longer, just until the venison is cooked to medium rare. Let the meat rest for 5 minutes before cutting into thin slices.

To plate the dish, pipe some of the potato and leek puree in a ring at the centre of each plate. Arrange the sautéed mushrooms in the centre of the potatoes, then arrange the sliced venison over top. Drizzle with the jus and serve.

Serves 8.