The Best Entertaining French Style - February 2021
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Among my earliest memories is of sitting in the backyard garden in Minneapolis with a salt shaker while my father picked perfectly ripe berries warm off the blossom. I can still taste the refreshing, hot red flesh seasoned with a spoonful of salt...
My passion for seasonal, farm-fresh flavors has never uttered. Through all those years in school, school, training at France, stints in other chefs’ Baths, a transplanting from the West, along with all of the tears and sweat of running my own restaurants – I'm still only a kid in a tomato patch.
For the past 30 years, I have cultivated gardens and restaurants in California's San Francisco Bay Area, setting profound roots in Napa Valley with Mustards Grill, Cindy’s Backstreet Kitchen along with my newest sweetheart, Brassica. Helping individuals create unforgettable celebrations is a natural (and joyous) expansion of what we do, also serving as Culinary Partner for the Monterey Bay Aquarium (and also their important Seafood Watch program) is a very special honor.
As a result of the amazing teams in my restaurants, I have been able to nurture the portion of me who seeks out distant corners of the planet, bringing home flavors at once exotic and familiar. I have managed to compose five cookbooks - Mustards Grill Napa Valley Cookbook, Fog City Diner, Big Small Plates, Cindy Pawlcyn’s Appetizers, also Cindy’s Supper Club: Foods from Around the World to Share with Family and Friends - attract the tastes I like to kitchens wide and far.
Each endeavor is obviously different, and that I love all of them alike. Just like kids.
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