Today:s Kitchen: French Laundry:s Chef Thomas Keller and Colgin Wine Cellars: Ann Colgin Discusses t

Transcript

Event Date(s): 05/24/2005 | Event Location(s): Today New York Studio | Description: In a studio interview with Curry, Colgin Cellars' Ann Colgin says Auction Napa Valley benefits the Napa Valley community by providing funds for health care and community services, youth services, affordable housing, says the most important thing about pairing wine and food is not to make yourself crazy about trying to find the perfect wine for the dish, says there are a lot of wines that would be great with this dish, like a rich Napa Valley chardonnay, or this pinot noir from Robert Mondavi would be an elegant red wine to have with it or a bolder Napa Valley Bordeaux style blend, which is cabernet merlot. Roker joins Curry, Keller, and Colgin. In an interview chef Thomas Keller notes he will be preparing one of the meals for the event, notes the ingredients for a meal that he's preparing, says food has to really touch you somewhere inside, it has to satisfy some emotional aspect, explains how food can touch the heart, notes how when he makes this dish he is reminded of his grandmother. Keller plates the food. Keller notes it's important not to give up. Keller tops agnolotti with Parmesan cheese and displays beef brisket with handlewood mushrooms, and a potato lyonnaise. Roker notes it's stage manager Leslie Fagan's birthday today. Fagan stands next to a camera.