One of my favorite wineries here in the Napa Valley is Cakebread Cellars. Brian Streeter runs the kitchens and co-authored the seminal Cakebread Cellars Napa Valley Cookbook. More than almost any other book, I think this one really helps define Napa cuisine. Brian came up with this challenging but delicious twist on the classic pot pie. It's a special event dish but well worth the bother. Cakebread Cellars'Duck Pot Pie with Good Mother Stallards and Kale 8 oz. Rancho Gordo Good Mother Stallard beans 1 carrot, peeled and roughly chopped ½ onion, cut into four wedges 1 stalk celery, roughly...