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.