Growing up in Minnesota, my dad and Uncle Peter would take me to Lake Minnetonka to ice fish for sunnies (sunfish) and bluegills for Christmas Eve dinner. Facing temperatures of 20 below, we would dress in what seemed like a million layers. I remember only one year when we served frozen shrimp because we couldn't catch any fish.

After fishing, we'd come home to a warm and welcoming house. My mom and grandmother would be cooking in the kitchen while we cleaned the fish. There were cookies and galumpkis (stuffed cabbage rolls) and lots of other special treats we had made leading up to the big day. I never thought I'd miss those times as much as I do.

Here in the Napa Valley, we are making new memories with wonderful holiday menus at all three restaurants. At Mustards Grill, the fun begins with "deluxe" Pair -Off Pour-Off menus. Cindy's Backstreet Kitchen is offering wintry French country food for December's Supper Club (every Wednesday & Thursday).  

At CP's Wood Grill, we have kicked our Duck Confit salad up a notch so it's a light entrée, and we've added three great salads: Front Door Persimmon and Endive with spiced pecans, Little Gem and Arugula with creamy aged gouda and Riesling currants, and Winter Greens with local apples, Maytag blue cheese dressing and toasted hazelnuts. Please join us for a heartwarming December meal.

Cindy's Shout-out: For a wonderful butcher, check out the Fatted Calf Charcuterie at Napa's Oxbow Market. Taylor Boetticher is a Cindy Pawlcyn restaurant alum, and it's great to see him follow his dream. He is an amazing craftsman, and has a new book, In the Charcuterie. 

This month's recipe is my version of Red Flannel Hash. It's just the ticket for breakfast on Boxing Day, New Year's Day, or any "morning after."

I thank you from the bottom of my heart for your support.  On behalf of Sean and our entire staff, we wish you and your families the happiest of holidays and the very best in the New Year.