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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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Asparagus with Farm-Fresh Eggs and Dry Jack Cheese

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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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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.

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