Scribe Winery’s Chef in Residence program doesn’t suck. For four days, I posted up at their newly renovated hacienda, and served guests dishes from my book, as they sipped unoaked chardonay, rosé, riesling and pinots. We served peach panzanella with grilled bread and purple basil, rockfish ceviche with butter beans and herb leche de tigre, a magical green salad grown on the property and seasoned with homemade za’atar, and cucumbers with umeboshi plums and cashew nori crunch.

Books were sold with Common Goods soap, an OXO salad spinner, a Salad for President Baggu tote, and produce from Good Eggs. The proceeds were donated to Farmworker Justice, a nonprofit organization that seeks to empower migrant and seasonal farmworkers to improve their living and working conditions, immigration status, health, occupational safety, and access to justice.