Justin Wangler is the executive chef of Jackson Family Wines. He trained at A.B. Tech Culinary School, Asheville, worked at the Culinary Institute of America at Greystone, Napa Valley, and Syrah Bistro, Santa Rosa. His love of wine brought him to Jackson Family Wines where he creates food that pairs happily with wine and celebrates the seasonal bounty. Tracey Shepos Cenami, chef de cuisine at Jackson Family Wines, was trained at the California Culinary Academy, San Francisco, and worked as the executive chef for Stark Reality, eventually landing at the Kendall-Jackson Wine Estate & Gardens. Her recipes have appeared in numerous publications, and she is a three-time winner of Food Network’s Guy’s Grocery Games. Tucker Taylor, director of culinary gardens at Jackson Family Wines, grew up helping his father tend the family garden. He earned his degree in agriculture with a focus on environmental horticulture from the University of Florida, before moving to Oregon to design and manage his first organic farm. After spending five years redesigning the gardens of The French Laundry in Napa Valley, he joined Jackson Family Wines in 2013.
"This is more than a cookbook. It brings to life the Jackson Family’s philosophy that everything starts with the soil. It’s a carefully crafted reflection of today’s wine country farming, cooking, and entertaining—a guide to celebrating seasonal bounty with simple, sophisticated recipes paired with wonderful wines."
— Thomas Keller
"An appealing advertisement for not just wines and food, but for the California wine country lifestyle."
— Publishers Weekly
"The beautifully illustrated book would make a great gift for family members who want to take a certain slice of Sonoma County home."
— Made Local Magazine
"Why can't everyone write cookbooks like the folks at Jackson Family Wines do? This gorgeous volume is cleverly organized by season, making it easy to use for meal planning."