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Moveable Feast : Season 1, Ep. 12

Davis Family Vineyards, Healdsburg, CA (112)

Host Pete Evans with chefs Duskie Estes and Mark Stark take to the rolling hills of Healdsburg, California’s, Davis Family Vineyards for this Moveable Feast.

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Host Pete Evans and chefs Duskie Estes and Mark Stark take to the rolling hills of Healdsburg, California’s, Davis Family Vineyards for this Moveable Feast. But first, the trio visits one of Sonoma’s most legendary cheesemakers, Redwood Hill Farm and Creamery, to snap up some rich goat’s milk and cheeses for the dishes they’ve planned. Then it’s on to Salmon Creek Ranch, where Mark selects some of the ranch’s organic, pastured ducks for his contribution to the feast. Amid the splendor of the vineyard, dinner is served: coffee barbecue duck with smoked cheddar polenta; short ribs with goat cheese gnocchi; and watermelon salad with goat cheese and a white truffle dressing.

A Word from Pete…

Chefs Duskie Estes and Mark Stark are an amazing team to work with—from the moment I met them I knew I was in for a real treat. The two left me with sore cheeks from laughing so much. We started off the day with a friendly (but competitive) game of bocci at the Davis Family Vineyard to break the ice. Next, Duskie and I headed off to local Redwood Hill Farm and Creamery to see why their goat cheese is regarded as some of the best in the country. I was thrilled to see they make their own kefir milk as well, which was wonderful. Mark visited nearby Salmon Creek Ranch to learn about Muscovy ducks and pick up some for his dish.

We met back at the vineyard and started in the kitchen; Duskie on her ragu of short ribs and pork, Mark on his coffee BBQ duck legs, and I went foraging in the vineyard’s garden for some delicious ingredients, which I turned into a watermelon and cucumber salad with soft goat cheese and a truffle dressing. All in all, we had a wonderful day and the food was sublime. I look forward to cooking with these two again in the near future.

    Recipes From This Episode

  • Watermelon & Goat Cheese Salad

    Peppery greens complement the sweet, clean flavor of watermelon in this salad topped with creamy goat cheese.

  • Smoked Cheddar Polenta

    Fresh corn adds texture to this classic ground-corn dish. Polenta leftovers make a great second-day meal—use them as a bed for sautéed vegetables.

  • Goat Cheese Gnocchi and Zasugo (Pork & Short Rib Braise)

    Sugo is a long-simmered Italian sauce that often includes meats, such as pork or beef. Chef Estes's delicious version is aptly called "zasugo," after her Sonoma county-based restaurant Zazu. This…

  • Coffee Barbecue Duck

    There isn’t a pronounced coffee flavor in this barbecue sauce; it simply adds depth. Make sure to save your leftover duck fat (stored either in the refrigerator or freezer)—it’s great…

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