Dear Friends,
The last big meal of the year in our house was Christmas day and I have to brag about my husband John's bread. He has it down to a fine art, crafting a very crusty and flavorful loaf. It's simply flour, water, salt and his 20-year-old organic starter using the techniques in the fine Tartine Bread book. With their recipe, his "really good" bread leaped ahead to "spectacular!"
Now I'll let you in on a little secret: I love canned white asparagus from Spain. It makes one of the easiest appetizers and was our first course on Christmas. Gently warm the spears in their canning liquid. Heat truffle butter in a separate pan until hot and bubbly, but don't let it brown. Drain the warm asparagus, add the truffle butter, a squeeze of lemon juice, a tiny pinch of sea salt, and enjoy - wiping the plate with crusty bread. Yum.
Out with the old and in with the new, as the saying goes. Personally, I've always been fond of the old - old friends, memories of great meals and wonderful moments with my family, staff and customers. I could never throw out old friends or memories, but I do welcome the new and the change it brings. Pink Martini's version of "Auld Lang Syne" captures the mood perfectly.
In many cultures, it's traditional to start the new year with beans since they represent coins of fortune. Black beans have always been a hit on the fish or rabbit tostadas at Mustards Grill or Cindy's Backstreet Kitchen, and in soups and stews at CP's Wood Grill.
This month's recipe is for Baked Beans, a dish I created for Mustards with inspiration from James Beard and Julia Child. For another hearty bean dish, try feijoada, the national dish of Brazil. You'll find the recipe in my latest cookbook, Cindy's Supper Club. January is restaurant month in Napa Valley. Look for daily lunch specials for $15 or less, and 3-course dinner specials for $50 or less at all three of my restaurants.
Mustards' Pour-Off Pair-Off highlights New Years food from around the world. And as we kick-off 2013, cheers to Mustards 30th year in business! The Supper Club (3 courses for just $33) at Cindy's Backstreet Kitchen is serving up satisfying wood oven stews and braises like Winemaker Pork and Slow-Braised Flat Iron Beef every Wednesday and Thursday this month. Our Sunday tradition of wood oven Prime Rib continues, and Mondays we offer our popular Hot Monte Sandwich. "Lincoln" is the feature of this month's Film & Fork, Wednesday, Jan. 16. Oscar-worthy movie, three-course dinner, and lively expert-led discussion: $40. Purchase tickets online, at the Cameo Box Office, or by calling (707) 287-4172. CP's Wood Grill is spotlighting delicious seasonal dishes with citrus or root vegetables. Locals: Take 15% off your entire bill every Wednesday and Sunday through winter! May you have good fortune, good health, and good food in the New Year. 
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