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N A P A V A L L E Y V I N T N E R S
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LOCAL FOOD,
LOCAL WINE
OVER RECENT YEARS, THE MOVEMENT BY CHEFS TO USE LOCAL BOUNTY HAS TAKEN ON NEWMOMENTUM. FOR
PLENTY OF KITCHENS IN NAPA VALLEY THIS HAS BEEN BUSINESS AS USUAL—AS IS THE CASE OF MUSTARDS GRILL,
WHERE CHEF CINDY PAWLCYN HAS BEEN FORAGING FOR PRODUCE IN HER OWN BACKYARD FOR THE PAST 30 YEARS.
Northern California is blessed with a bounty of fresh produce and a
growing season that spans most of the year. And while Napa Valley’s
small-town network of purveyors might seem similar to a lot of those
being cultivated all over the country, they have access to one more
neighborhood link that keeps them unique: local wine.
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