What I Can’t Live Without

By Michele Deppe
Hear it through the grapevine: Napa Valley’s signature chef, Cindy Pawlcyn, shares some secrets behind her culinary success

Cindy Pawlcyn is the owner and creative inspiration behind a trio of Napa Valley restaurants, Mustards Grill, Cindy’s Backstreet Kitchen, and Go Fish. A native of Minneapolis, Minnesota, Pawlcyn moved to the Napa Valley over twenty-five years ago. These days, her name is synonymous with Napa’s regional cooking style.

Pawlcyn has been nominated twice for a James Beard Award for Best Chef: California, and was honored with the Robert Mondavi Award for Culinary Excellence. She is the author of three entertaining cookbooks that bring her love of zesty, fun, eclectic dishes– inspired as much by wine country as the world at large– to enthusiastic home cooks. Here’s our quick conversation with one of the country’s hottest restaurateurs.

TDN: What are your top five favorite cookbooks or cooking technique books?
Simple French Food, by Richard Olney, got me started in the right direction both esthetically and flavor wise. Mastering the Art of French Cooking, Volume 1 & 2 by Julia Child. These are great technique books, and include the best baguette recipe of all-time.

Outlaw Cook by John Thorne, a great read!

Jane Grigson’s Fish Book, Wonderful ideas and history.

Amy’s Bread by Amy Scherber.

TDN: What kitchen appliance or tool do you use most and what for?
A rice cooker to do my steel cut oats–my breakfast many mornings!

TDN: What kitchen gadget couldn’t you live without?
A Japanese Mandoline. It is sharper and less expensive than the French model.

TDN: If you had to limit your spice rack to five spices, which would they be and why?
Maldon Sea Salt–It has a clean flavor and great texture for multi-use, I can use it for dissolving, and as a crunch on a finished dish.

Black pepper–Tellicherry is a great base flavor.

Cinnamon – It can be sweet or savory, and it’s great with chocolate.

Cardamom–Adds interest and a bit of exotic brightness.

Cumin–Adds great background to dishes.

TDN: What single food or dish couldn’t you live without?
Fresh vegetables from the lily family, including onions, garlic, leeks, and shallots.

TDN: What Do Your Loved Ones Ask You For?
The hanger steak at Mustards Grill, and my “everything” chip and pistachio cookies!

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