What's Cookin' Today on CRN


October 10, 201652 min
MADGE BAIRD - COOKBOOK AUTHOR, HOW D’YA LIKE THEM APPLES HOW D’YA LIKE THEM APPLES? Fall weather calls for comfort food, and one of America’s favorite comfort foods is apples. There are so many easy and delicious ways to use apples – from savory to sweet. How D’ya Like Them Apples has 75 creative, simple, and delicious ways to make eating apples the highlight of your day. During the past few years, the number of apples varieties coming from farmers across the country has increased –so people have more than ever to try, and certain varietals work best for specific recipes. Some examples: Kiku is a new favorite for fresh eating: its flesh is crisp, juicy, and sweet. Gala is still gaining popularity as the go-to for salads and other dishes where they will be used raw. And, the classic Golden Delicious is the best pie-making apple. We’ve all been there - sometimes the apples in our pantry or cold storage don’t get used up fast enough, and that means it’s time for baking a luscious apple dessert or for adding more nutrition to a puréed soup or meat dish by coring and tucking in an apple or two. And if an apple is starting to wither – it’s the perfect time to make applesauce! The yummy, easy-to-make recipes in How D’ya Like Them Apples make apples even more loveable, showing what a versatile, exciting food apples can be. So, how do you like them apples? Get ready to love them. ABOUT MADGE BAIRD:  Madge Baird is the author of three cookbooks including 101 Things to do with Rotisserie Chicken, 101 Things to do with Apples and How D’Ya Like Them Apples. She is also a seasoned cookbook editor. Madge lives in northern Utah, where she manages a large garden, a small orchard, a flock of laying hens, and several hives of honeybees. BRUCE CAKEBREAD - PRESIDENT AND CHIEF OPERATING OFFICER, CAKEBREAD CELLARS Bruce Cakebread is president and chief operating officer of Cakebread Cellars since 2002. Bruce first studied Pomology (Tree Fruits) at California Polytechnic University in San Luis Obispo. When he decided to enter the family business he transferred to the Viticulture and Enology program at the University of California at Davis, where in 1978, he studied Enology and Viticulture. After working alongside his father since the winery was founded in 1973, Bruce assumed the winemaking position in 1979, overseeing all vineyard operations and winemaking duties until 2002 when he became president and COO. Discussing the Cakebread family’s philosophy of winemaking over the past 40 years, Bruce says, “We are very fortunate to have an excellent collection of vineyards and have worked alongside some of the best growers in Napa Valley for many years to produce consistently high quality wines over the past 40 years. These great vineyards, plus the fact that we have had only three winemakers over these forty years (Jack, myself and now Julianne for the past ten years), allows us to produce consistency in quality and our balanced style of elegant and complex wines with a fine finish that fits seamlessly into any meal or any occasion.” Bruce is currently the President of the Napa Valley College Foundation Board, serves on the Viticulture and Enology Executive Leadership Board at UC Davis, is an alternate on the Napa County Flood Control District, and is past President of the Board of Napa Valley Vintners Association, serving in 2010 and in 2013. WINEMAKING Continuity and stability are bedrock values for Cakebread Cellars and our wines. Bruce Cakebread, formerly winemaker and now president of Cakebread Cellars, is the guardian of the commitment to quality his parents made at the dawn of Cakebread Cellars. This ethos is also evident in the long-term tenures of winemaker Julianne Laks, who has been with Cakebread Cellars 26 years, and cellarmaster Brian Lee, a 25-year veteran of the winery. Julianne and Brian, along with Director of Viticulture, Toby Halkovich, have played key roles in enhancing wine quality at Cakebread Cellars through the adoption and i


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