A friendly grape-picking competition between chefs and food writers was just one of the highlights of a food and wine workshop sponsored by the Napa Valley's Cakebread Winery. For 11 years Jack and Dolores Cakebread have brought together some of the best chefs in the country, members of the media and food purveyors to learn more about the marriage between food and wine. Our Pat McConahay took part in this friendly exchange of culinary ideas and got to taste a lot of great food and drink. The idea of the workshop was for chefs to plan meals using the wine and food available to them - including the fresh vegetables from Dolores Cakebread's luscious gardens at the winery. Sixty special guests were treated to the sumptuous dishes the chefs jointly created during the four days. A different Cakebread Cellars wine was chosen to complement each recipe - and diners were not disappointed. Below is a recipe for one of the delicious dishes from the harvest workshop. Smoked Sturgeon on Corn Pancakes 1-½ cups flour 1-½ cups yellow corn meal 1 teaspoon baking powder Salt and pepper 6 ears corn, kernels cut from the cob 2 red bell peppers, seeded and minced 6 serrano chiles, minced 3 cups half-and-half, or more if needed ¼ cup butter, melted 2 tablespoons chopped cilantro 2 egg yolks 6 egg whites whipped to soft peaks Clarified butter for cooking 1-½ pounds smoked sturgeon, julienned 1-¼ cups crème fraiche In a large bowl, stir together flour, corn meal, baking powder, and salt and pepper to taste. Stir in corn, bell pepper and chiles. In another bowl whisk together 3 cups half-and-half, butter, cilantro and egg yolks. Add wet ingredients to dry ingredients. Mixture should have the texture of a pancake batter, add more half-and-half if needed to thin. Gently fold in egg whites. Heat clarified butter in a heavy skillet over moderate heat. Make 1-1/2 inch corn cakes, cooking them as you would pancakes. Top each cake with a little sturgeon and crème fraiche. Makes about 80 appetizers. If you have questions or comments about this story, please E-mail our Producer/Reporter Pat McConahay at pmcconah@kvie.org.