Cindy's Supper Club : Meals from Around the World to Share with Family and Friends
A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn's informal gatherings.
It's no secret that legions of fans flock to Cindy Pawlcyn's restaurants for her globally influenced signature dishes. What is not so well known is that Cindy has turned her passions for cooking and travel into a popular supper club, where she creates an adventurous menu celebrating a different international cuisine each week. Cindy's Supper Club has become a destination event, presenting a world tasting tour on a plate.
Cindy's Supper Club serves up twenty-five complete menus inspired by Cindy's dinners and featuring more than 125 recipes from the world's greatest food destinations, including Hawaii,Mexico, Brazil, Peru, Austria, Belgium, England, Ireland, Sweden, Norway, France, Greece, Italy, Spain, Hungary, Russia, Georgia, Ethiopia, Morocco, South Africa, Lebanon, Turkey, China, Japan, Korea, India, and Thailand.
"I have had the great pleasure of watching my friend Cindy Pawlcyn shape the Napa Valley into a world-class culinary empire. I am constantly amazed at how she creates her dishes and the final extraordinary flavors that hit the plate. Buy this book as fast as you can. You are in for a wonderful surprise."
MICHAEL CHIARELLO, chef-owner of Bottega Ristorante and author of Bottega
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Ten Speed Press
May 15, 2012
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Excerpt from Cindy's Supper Club by Cindy Pawlcyn
I moved to the Napa Valley in 1979 and was fortunate to start working with people who had come from all over Mexico. My first experience with Mexican food had been in Minneapolis, circa 1963, when my brother's then-wife invited me for lunch and together we made bastardized chilaquiles from canned tortillas, Velveeta cheese, and "mild" jar sauce. I've come a long way!
The Yucat?n region has always held great interest for me. I like the Mayan history and architecture, the hot habanero chile and flavorful black beans, the white-sand beaches and warm Caribbean waters. I think I bought my first Diana Kennedy book in 1970. Since then, my collection of Mexican cookbooks and recipes from staff and friends has grown tremendously.
When I travel to Mexico, I always visit as many food markets as possible and you should, too. If you like Mexican hot chocolate as much as I do, look in the market for a molino (mill) that grinds chocolate and ask the staff to grind a kilogram of chocolate and flavor it to your taste. I always request the traditional Mexican additions of cinnamon and almonds but only half the usual amount of sugar. Look for freshly made mole pastes, too. They make great gifts.
I can never say no to this kind of food, so this menu is quite large. I have often just served the egg dish for Sunday brunch, the tacos and the fish make a great Cinco de Mayo menu, and the lamb and the salad are a good weeknight supper if you marinate the meat in advance and then quickly grill it when you get home from work. The tiramisu is best when made a day in advance, and then finished with the whipped cream just before serving.