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CINDY'S RECIPE
OF THE MONTH
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GARDEN HARVEST TO OUR MENUS
 Early Blackberry
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Hello All!
Have you visited or driven by Mustards Grill lately? If so, you'll see the garden is on its seasonal arc to abundance. Nick Zetts is the talented and passionate farmer who oversees the Mustards Garden. In late winter he germinates seeds in the hoop house and transplants in the spring. This month we harvest carrots, beets, pak choi, several varieties of lettuce, and pick each morning for the restaurant. Shortly, Padron peppers will be on the menu; we have over 200 plants. Nick has planted 250 tomato plants, 9 varieties of sunflowers, and celery root for the first time.
On June 16 we celebrate Mustards 33rd birthday. When we opened for lunch in 1983 I wasn't sure if anyone would show up. Now I can't believe it has gone by so quickly and I still hope people will show up. Be sure to stop in and congratulate our bartender, David Ryder who recently celebrated 25 years at the restaurant!
From the very beginning, we had a smoker and served BBQ. Michael will honor these roots and serve some of my favorite BBQ specials for Pour-Off Pair-Off Friday's during the month of June.
At Cindy's Backstreet Kitchen we return to the popular " month of fried chicken." Jim will explore fried chicken recipes from around the globe, from appetizers to salads and entrees. Please join us.
At Cindy's Waterfront at the Monterey Bay Aquarium, Matt continues to search out purveyors of heritage breeds, specialty dairy products and heirloom vegetables. His newest addition is Evergreen Acres Dairy near Hollister.
With wild king salmon in season, the recipe this month is Super Simple Summer Salmon. It's easy to make and so delicious.
We all have stories of terrible hospital food. I recently returned from a 2-night admission to the UCSF hospital in San Francisco for a medical procedure. I was so impressed with their in-patient menu. You actually have choices. Unless the patient is on a restricted diet, there are daily soup specials, Mexican, Asian, and pizza choices. Haagen Dazs ice cream is served for dessert in addition to the regular fare of burgers and sandwiches. Many of the ingredients are organic and the beef is grass fed. Nutritional information is provided for each dish. I don't suggest you go out of your way to book a lunch or dinner reservation but I would encourage other hospitals to follow their lead.
To your good health,
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