Happy October!
Last month John and I spent a few days visiting friends in Los Angeles. Here are highlights from the trip.
We loved the modern art collection at the two-year old Broad Museum. It's free, but tickets are required. The landmark Grand Central Market food emporium is close by and we reached it by taking the colorful Angels Flight funicular cars to the bottom of Bunker Hill. Upon entering, the G& B coffee bar was a great place for a cup of java.
Dining, Music, Farmers Markets
Checking out eating establishments was high on our to do list. We enjoyed meals at Trois Mec, Sqirl and the Hollywood Bowl in Los Angeles, and Gjelina in Venice.
Avocado on toast seems to be on everyone's LA menu. At Sqirl, with the minimalist space on Virgil Ave. it's served with pickled carrot, a garlicky crème fraîche and a perfectly ripe avocado,  photo above.
Every dish at Trois Mec, the tiny French bistro in a strip mall in West Hollywood was inventive and delicious. Similar to a Japanese sushi bar, customers are greeted with a rousing "Bon Soir" upon entering. I first met the chef Ludo Lefebvre when we competed together on Top Chef Masters several years ago.
At the Hollywood Bowl amphitheater which seats more than 18,000, the food choices were numerous and satisfying. We didn't go just for the food though, we also watched an entertaining Quincy Jones tribute. We enjoyed pizza, a fish entrée, and a BBQ platter served in our box seats with a perfect summer Rosé. I was impressed with the high quality of food, wine and service at this venerable music venue. The Executive Chef at the Bowl is my friend and the former chef at the Monterey Bay Aquarium, Jeff Rogers.
Abbot Kinney Boulevard in Venice is a great place to stroll while waiting for your table at Gjelina. I went to the restaurant because of their fine cookbook and was rewarded with a terrific meal.
We were told the Wednesday morning Santa Monica Farmers Market is where chefs go with hand trucks to buy their produce for the week. We went and I was amazed at the vast number of farmers present with a fabulous selection of produce from throughout Southern California. There were plenty of chefs sporting tattoos galore. It was a typical, sunny Southern California morning with the sparkling ocean just a block away.
YES - it IS that time of year! 
To get your holiday party booked that is. Whether it's friends or family, your company event or that winter birthday celebration we have options for you!  Cindy's Backstreet Kitchen  has two group rooms that are perfect for your wine country celebration, and Mustards is available to be booked exclusively for your event, and mid-week for smaller parties. If you already have a venue, but are looking for amazing food & service, then our catering services just might be what the party needs for your holiday celebration or any time of the year. Get bookin' and contact Christine today! Christine@CindyPawlcyn.com 
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You asked for it, your'e getting it! 
At  Cindy's Backstreet Kitchen (CBK) we have listened to customer feedback and will add more variety in our daily fish offerings. Selections will be based upon what is seasonal but look for Half Moon Bay petrale sole, Ft. Bragg black cod, and Channel Island yellowtail served with fall produce like hard squashes, early root vegetables and crucifers. Jim is working with fish distributor  Water 2 Table  who deals directly with local fisherman to maximize freshness and sustainability.

Also, check out the "
by the glass " wine menu at  CBK . Dustin has added a tasty Chablis from  Vincent Dampt  and the  Failla  Sonoma Coast Pinot Noir. Both go great with the new fish menu items!
Pair Off Pour All October
Harvest Moon is the theme for Mustards   October Pair Off Pour Off Friday's. Perhaps we will be playing a lot of Neil Young's song. We begin with Alaskan halibut with late harvest ratatouille. Later in the month a salute to Oktoberfest, bratwurst with fried apple, onions and red cabbage. 
Tin Roof Sundae from my childhood! 
My Dad used to have a nut business, he sold fresh roasted nuts packaged in small cellophane bags. He took them to offices and bars all over Minnesota-I think they sold for a nickel each. 
One of the nuts he loved and sold was Spanish peanuts, the small pea sized nut with a rusty red skin. Spanish peanuts are the distinctive ingredient in this month's recipe, Tin Roof Sundae. It's a simple and yummy ice cream dessert that's always a hit. I grew up on it. I hope you enjoy it as much as I always do.Place article copy here. Be sure to make the articles short and concise as people tend not to read much more than a couple of paragraphs.
Trick or Treat!

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  Cindy Pawlcyn Napa Valley
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