Greetings friends!

 

The latest Zagat Napa Valley reviews are out, and I am thrilled to report that Mustards Grill and Cindy's Backstreet Kitchen (CBK) both received 26 points for food, a rating that puts them in the "extraordinary to perfection" category. Please join me in extending my gratitude and congratulations to the staff at both restaurants!

 

We have two exciting new additions to the CBK team: Cheyenne Simpkins, Sous Chef, and Stephany Drumm, Dining Room Manager.

 

Born and raised outside Manhattan, Cheyenne's earliest culinary inspiration came from his winters on the Gulf Coast with his great-grandmother. After attending the Culinary Institute in Hyde Park, NY, he has worked at restaurants and catered in NYC, New Orleans, DC and Healdsburg. "What I enjoy most about being a chef is to know that our guests get to be a part of our CBK family, to enjoy the love and care we put into everything we do," says Cheyenne.
 

Stephany brings a wealth of experience at many Napa Valley institutions like Bistro Don Giovanni, Hurley's, Bardessono, and Tra Vigne. Be sure to introduce yourself to her on your next visit.

 

Pork is the featured "whole beast" this month at CBK - a fitting choice since so many cultures feature it in their New Year's celebrations. Germans cook it with sauerkraut of course, and in the southern US, Hoppin' John, made with black-eyed peas, rice and pork, is thought to bring good luck. We love the pigs we get from Stone Valley Farms, an all-natural farm in nearby Alamo.

 

Mustards Pour-Off, Pair-Off every Friday will showcase slow-cooking this month.  Look for dishes like Roast Pork Belly with baked apples and chestnut puree, Charentaise Daube of Beef with red wine and cognac, Marinated Leg of Lamb with roasted chestnuts, garlic and shallot confit, Braised Short Ribs, and lastly Pot-au-Feu. We match a specially selected wine with each course. Drooling much? Check out the menus here, and make your reservations now.

 

The bumper crop of Meyer lemons, Rangpur limes, and Mandarin oranges in my garden inspired this month's recipe, my favorite lemon cookie, plus a few citrus secrets.

 

Two shout-outs: 1) I had a great lunch at The Pullman Kitchen owned by our Chef-alum Darren McRonald.  Located in a fun space in downtown Santa Rosa, give their delicious lunch or dinner a try and say hello from Cindy!  2) The fresh, locally sourced ingredients cooked in imaginative ways over an open fire at Camino in Oakland hits a warm spot with me. An eclectic wine list complements the menu.

 

For a very special evening of sustainable fine food and eclectic wines join winemaker Randall Grahm of  Bonny Doon Vineyards and me at the Monterey Bay Aquarium on Saturday, February 21. For more info and reservations, please contact the Aquarium at 866-963-9645.

 

Wishing each of you a happy & healthy 2015!