Welcome November!
It was quite the October in wine country; the two main fires were the Tubbs and Atlas Peak which raged upon us in our beautiful Napa Valley. We thank every first responder that helped in containing the fires, as well as for the safety of us locals and our valley guests visiting in our busiest month of the year. Once the fires reached containment and the restaurants were back open, we hosted firefighters at Mustards Grill and Cindy's Backstreet Kitchen. The trucks came from Santa Cruz, Santa Clara and El Cerrito. The teams had worked 36 hours straight, they were very tired and hungry when they arrived.
Everyone in the dining rooms cheered and thanked them as they were seated. It was thrilling to see the fire engines as they lined up neatly in front of CBK. It was an emotional scene and I had to leave the table so I wouldn't begin to cry. Each group said they were glad to be of help and wished they could have done more. If you would like to donate to the relief effort consider contributing to the  Napa Valley Foundation Disaster Relief Fund.
The Napa Valley community stands strong and wine country is open for business. Come visit, stay at our hotels, eat at our restaurants, shop at our stores, visit our wineries and drink Napa Valley wines wherever you are. It's a great way to support the wine country spirit.
At Cindy's Backstreet Kitchen a few of my favorite fall additions are on the menu such as; blistered brussels sprouts with house-made kimchi, Jim's Mexican-style lamb barbacoa, casarecce pasta with a kale pesto, steamed Manila clams, and Rancho Gordo borlotti beans with house made pancetta. See the full menu HERE. For dessert try the brandy and vanilla infused prunes with a slice of cheesecake-that's my idea of healthy eating.
On the Mustards Grill fall menu the rabbit is so good. A Florida couple was our first customer after we reopened. It was his birthday and he wanted the rabbit and was so thankful to find it on the menu. See the full menu HERE. It is such an honor to be able to make folks happy and to feed them well.
Big Red November is the theme for Mustards Pair Off Pour Off. On Friday's this month we will feature full-bodied red wines paired with a local dish from the country or origin. Note that the new duck with quince chutney made from quince from my garden is literally flying out the door. Quack, quack!
Christmas Eve & New Years Eve 
Check out the Christmas Eve and New Year's Eve menus;  Mustards Grill &  Cindy's Backstreet Kitchen
To reserve the most desirable seating times make your reservations now.
Holiday Party Planning?  
Whether it's a holiday party for 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 
Recipe of the Month - Petrale Sole 
A friend of mine has a cookbook store. He said the most asked for cookbook is about how to cook fish. Fish cooking is one of my favorites and Petrale sole is this month's recipe. A firm but fine-flaked fish the cooking process is similar to many other fish like cod, scrod, halibut and salmon. 
The recipe is versatile and makes for a quick weeknight supper.
In Napa Valley strength and resilience,

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  Cindy Pawlcyn Napa Valley
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