In Napa, you participate in a lot of events. Some are lame, some are great, but if Knickerbockers' Catering is involved, you know the food is going to be good. I especially love their traveling pizza oven, last seen at the Napa Valley Wine Auction. Tony Knickerbocker was one of my first professional customers when I started out at the St Helena farmers markets and he's been supportive all these years. I recently was at the Chappellet Vineyard Pritchard Hill Club party showing off my beans and The Book and Kickerbockers' Catering executive chef Shannon Kelly came up with this great salad recipe. I sampled it all day and there were a lot of requests for the instructions.

Rancho Gordo Gravel Salad by Knickerbockers’ Catering

½ pound Pinto beans, cooked

½ pound Midnight Black beans, cooked

½ pound Garbanzo beans, cooked

1 cup corn kernels (fresh or frozen)

1 small red onion- fine dice

1 red bell pepper- fine dice

1 green pepper- fine dice

1 yellow pepper- fine dice

1 bunch Italian parsley – chopped

Salt and pepper to taste

1 teaspoon chopped fresh garlic