It's the 10,000-hour rule in full effect, only it's up to some 260,000 hours with Philippe (double that when you add in Cherie's microbiology expertise).. Twenty-five years after launching their consulting business, Seavey Vineyards and Lail are still clients, along with roughly 30 others.

Originally appeared: July 2011.(Keep screen awake).2 sticks cold unsalted butter, cut into pieces.

1/2 cup sour cream.8 ounces cream cheese, at room temperature.1/2 cup powdered sugar, plus more for rolling.

1 teaspoon freshly grated lemon zest.In a mixer fitted with a paddle, mix the flour and salt in a large bowl.

Add the butter and mix the ingredients together into a sandy, crumbly mixture.

In a bowl, combine the sour cream and egg yolk until very smooth.Invert cake onto rack, and brush with remaining syrup.

Let cool completely, about 1 hour and 30 minutes.. Make the vanilla icing:.Whisk together milk and vanilla bean paste in a small bowl.

Place powdered sugar in a medium bowl, and whisk in milk mixture until smooth.. Pour vanilla icing over cake, and let stand until icing is set, about 30 minutes.Serve immediately, or store in an airtight container at room temperature up to 3 days..