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Napa Valley Menu
Menu created by Cindy Pawlcyn
Oprah.com  |  April 14, 2009
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Cindy Pawlcyn's Napa Valley deck
Photo: Melanie Acevedo
Work up a Napa-tite: chef Cindy Pawlcyn 's delicate halibut with aioli, decadent cheese terrine with honey-nut sauce, and luscious pudding cakes with berries.
Poolside Appetizer
Asparagus with Farm-Fresh Eggs and Dry Jack Cheese
Cocktail Hour
Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce
Spring Entrée
Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli
Graceful Endnote
Pudding Cakes with Chantilly Cream and Berries

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Recipe for Living

First she got the entire Napa Valley eating out of her hand. Then chef Cindy Pawlcyn seasoned her own life, house, and entertaining style to taste.

Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce

Recipe for Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce, as seen in the May 2009 issue of O, The Oprah Magazine.

Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

Recipe for Hoja-Santa-Wrapped Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli, as seen in the May 2009 issue of O, The Oprah Magazine.

Pudding Cakes with Chantilly Cream and Berries

Recipe for Pudding Cakes with Chantilly Cream and Berries, as seen in the May 2009 issue of O, The Oprah Magazine.

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