Napa Valley Culinary Delights: A Bush’s Beans Event at the CIA with Top Chefs

My recent journey to Napa Valley was nothing short of a culinary revelation. To say I indulged in exceptional food and drink would be a significant understatement. The highlight of this unforgettable trip was participating in the Culinary Institute of America (CIA) Greystone’s “Flavors from Around the World” event, generously hosted by Bush’s Beans. This extraordinary gathering brought together an inspiring lineup of culinary talents, including Connie Guttersen, Daisy Martinez, Jeffrey Saad, and Michael Schulson. The experience was transformative, filling my mind with new ideas and my camera with countless photos. There’s so much to share, it’s hard to know where to begin!

Nestled in the heart of California’s world-renowned wine country, the CIA at Greystone provides an idyllic backdrop for culinary exploration. The historic stone building, once a winery, now serves as a prestigious center for gastronomic education, making it the perfect setting for a Bush’s Beans event focused on global flavors. The “Flavors from Around the World” theme truly came to life through the innovative dishes and inspiring demonstrations by the esteemed chefs.

Each chef brought their unique perspective and expertise to the table, showcasing the incredible versatility of beans in global cuisine. Dr. Connie Guttersen, a registered dietitian and author of “The Sonoma Diet Cookbook,” is renowned for her focus on healthy, delicious eating. Daisy Martinez, a celebrated chef and cookbook author, is known for her vibrant Latin American flavors. Jeffrey Saad, a “Next Food Network Star” finalist and culinary adventurer, infuses his cooking with spices and global influences. Michael Schulson, a successful restaurateur, brings a refined, modern touch to classic dishes. Learning from such a diverse group of talents was an absolute privilege, offering insights into new techniques, ingredient pairings, and cultural inspirations that I’m eager to incorporate into my own cooking.

The atmosphere throughout the event was electric with culinary passion. Beyond the demonstrations, we had the opportunity to engage in hands-on cooking sessions, preparing the very recipes the chefs had developed for Bush’s Beans. These practical experiences allowed us to truly internalize the tips and tricks shared by the experts, from perfecting knife skills to understanding the nuances of flavor development. It was inspiring to be surrounded by fellow food lovers, where conversations perpetually revolved around spices, cooking techniques, innovative products, and the joy of preparing wholesome meals for our families. Every moment was filled with learning and inspiration, solidifying my love for all things food.

One of the many highlights was connecting with other food bloggers who share a similar passion for culinary exploration. The Bush’s Beans Blogger Panel was a fantastic opportunity to meet and chat with some incredible talents in the food blogging community, including Laura, Tina, Cheryl, Kristen, Katie, Amy, and Sandy. Sharing experiences and insights with this vibrant group of creators added another layer of richness to the Napa adventure. The camaraderie and shared excitement for food were truly palpable.

(Bush’s Beans Blogger Panel: Laura, Tina, Cheryl, Kristen, Katie, Amy, Sandy and me)

I returned home early Sunday morning, having extended my stay a couple of extra days to explore Napa with a friend, catching a red-eye flight just in time for Halloween. While getting back to “normal” life after such an exhilarating trip always takes a moment, my kitchen called to me almost immediately. The sheer volume of new flavors, innovative ideas, and practical cooking tips I absorbed from the chefs had me buzzing with excitement. It’s an unmistakable sign that you’ve been among true food enthusiasts when every conversation sparks further culinary curiosity and inspiration. I cherished every single minute of it, and it ignited a fresh passion for cooking.

Our cooking day at the CIA was thoughtfully structured into two engaging sessions: morning and afternoon. In each session, the four featured chefs presented a unique recipe they had crafted specifically for Bush’s Beans, complete with captivating cooking demonstrations. Following these insightful presentations, we broke into smaller groups. This hands-on approach allowed us to recreate the chefs’ dishes, which we then enjoyed together for lunch. The spread was absolutely magnificent, a testament to the creativity and culinary skill on display, and I truly savored every delicious bite on my plate.

After four days of delightful indulgence in Napa, my first thought for dinner last night was something light and refreshing. A vibrant salad sounded absolutely perfect. I decided to prepare the Gigi Salad and Creamy White Bean and Artichoke Spread, inspired by Dr. Connie Guttersen’s recipes developed for Bush’s Beans, and served it family-style, a brilliant idea I picked up from Kristen’s (one of my lovely tripmates!) recent blog post. It proved to be the ideal light dinner. For anyone looking to save time, many components can be prepared in advance. The bean spread and shrimp can be made the day before, and vegetables like jicama and lettuce can be chopped and ready to go. I was incredibly proud of my children for their adventurous spirit; they deconstructed the salad and bravely tried the shrimp, cannellini beans, jicama, and the pita with the spread. For them, much of this was new, making it a wonderful culinary experiment. Presenting it family-style on the table not only made it more fun but also saved a considerable amount of time.

(Don’t look too hard for the jicama in this picture… Larry was bringing it home from the store while I was rushing to take pictures in the last few minutes of natural light of the day… it was added in after)

The Gigi Salad was truly bursting with an array of fresh vegetables, lean proteins, and dynamic flavors. I particularly loved the delightful little pops of sweetness and tartness from the pomegranate seeds. Jicama, a crunchy, mildly sweet root vegetable, is a personal favorite of mine, and I was so happy to rediscover how wonderful it is in a salad. It’s a versatile ingredient that I definitely don’t use enough! For those looking to reduce carbohydrates, jicama rounds make excellent dippers for hummus or, as I happily discovered, for the leftover creamy bean dip. Speaking of which, the white bean and artichoke spread was incredibly creamy and utterly delicious. I especially appreciated Connie’s technique of sautéing the artichokes with celery and garlic before pureeing them, which added an unexpected depth of flavor. Her recommendation to stir in the olive oil and lemon juice at the very end truly brightened the spread. I loved it, and the family did too – well, Sammy bravely tried it, which was a win, and Gina, Larry, and I absolutely adored it!

Beans, such as the cannellini beans featured in these recipes, are nutritional powerhouses. They provide essential fiber, plant-based protein, and a host of vitamins and minerals, making them a cornerstone of healthy eating. Incorporating them into dishes like the Gigi Salad and the creamy spread not only enhances flavor and texture but also boosts their nutritional profile, contributing to sustained energy and digestive health. Bush’s Beans makes it incredibly convenient to add these versatile legumes to any meal, transforming simple ingredients into a gourmet experience.

(Disclosure: Bush’s Beans invited me on this trip and covered my costs to attend.)

I hope you enjoy these inspired recipes as much as my family and I did. This Napa Valley trip with Bush’s Beans and the CIA was truly a profound experience, deepening my appreciation for innovative cooking and the power of food to connect people. I’ll be back soon with more “adventures in Napa” and the exciting culinary insights they brought!

BUSH’S Gigi Salad with Citrus Vinaigrette
Recipe created for Bush’s Beans by Connie Guttersen, PhD, RD author of “The New Sonoma Diet Cookbook” and “The Sonoma Diet Cookbook”

Serves 4-5

For Citrus Vinaigrette:

1 TB orange zest
1/2 cup fresh orange juice (tip – segment oranges first, then squeeze what’s left for juice)
1/4 cup fresh grapefruit juice
1 TB fresh lemon juice
1 TB red wine vinegar
1 TB soy sauce
1 TB agave syrup or honey
1 pinch chile flakes
1 TB extra virgin olive oil
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk (or in a mason jar and shake). Season with salt and pepper.

For Salad:

2 cups hearts of palms
2 cups orange segments (appx 2 oranges)
1 cup jicama, julienne
1 lb shrimp, cooked
salt and pepper
1/2 cup pomegranate seeds, arils
1 avocado, sliced
1/4 cup scallions, cut thin on bias
2 cups butter lettuce, cut into strips
1/2 can Bush’s Cannellini Beans, drained and rinsed (save 1/2 can for Creamy White Bean and Artichoke Spread)
4 whole wheat pitas, grilled or toasted
2 TB slivered almonds, toasted
salt and pepper to taste

Combine hearts of palm, orange, jicama and cooked shrimp in large bowl; season with salt and pepper. Dress salad with 4 tablespoons of citrus dressing.
Gently mix in pomegranate seeds, avocados, scallions, lettuce and beans. Taste for salt and pepper and additional dressing. Garnish with toasted almonds.

BUSH’S Creamy White Bean and Artichoke Spread on Whole Wheat Pita
Recipe created for Bush’s Beans by Connie Guttersen, PhD, RD author of “The New Sonoma Diet Cookbook” and “The Sonoma Diet Cookbook”

1 TB olive oil
1/2 tsp garlic, chopped (I added a lot more…2 cloves! I like my garlic!)
4 TB celery, diced
1 cup artichoke hearts, rinsed and drained or frozen and thawed
4 oz low fat cream cheese, room temperature
1/2 can BUSH’S Cannellini Beans, drained and rinsed
1 pinch cayenne (optional)
2 TB chives
1 TB lemon juice
1 TB extra virgin olive oil (for drizzling at end)
salt and pepper to taste

Heat olive oil in small sauté pan over medium heat. Add garlic and celery and cook until garlic is aromatic, approximately 20 seconds. Add artichokes and sauté until artichokes are slightly browned, approximately 5-8 minutes. Set aside and cool in refrigerator.

Combine cream cheese and 1/2 can of beans in food processor. Add cayenne (optional). Process until smooth. Add in cooled artichoke mixture. Purée until slightly chunky. Add chives. Season with lemon juice, additional olive oil and salt and pepper.
Serve with warm pita or flat bread topped with Gigi Salad.