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Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.
"I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal."
Sunday Suppers: Simple, Delicious Menus for Family Gatherings
Chicken: a Savor the South Cookbook;
Slow Cooking for Two;
Slow Cooker Double Dinners for Two;
Mastering the Art of Southern Vegetables;
Mastering the Art of Southern Cooking;
The One-Armed Cook.
James Beard Award Winner American Cooking 2013;
Georgia Grown Executive Chef for 2017.
Atlanta Journal Constitution;
Lake Oconee Living;
Local and Regional Parenting magazines;
New York Times;
To learn more about Cynthia, visit cynthiagraubart.com
Gluten-Free Light Beer
When one hears the terms "light beer" one thinks of watered down versions of the macro brewery lagers. Often maligned and never appreciated for their purpose of providing a lower alcohol less caloric alternative to regular beer. However, since the term session beer is no longer looked down upon, craft brewers have started to explore making lighter beers. For this gluten-free dish of mushrooms and chevre, we suggest a gluten-free light beer as the perfect accompaniment.
Suggestion: Omission Ultimate Light, Portland, Oregon
Cinsault blend – Languedoc, France
English Peas and wild mushrooms with pasta, fresh herbs and a creamy goat cheese sauce…. It is at once indulgent and playful – earthy, fresh, tangy and vibrant. The dish makes me think of Spring and Spring makes me think of rose. In the South of France, grapes have a long growing season to reach full ripeness while still retaining their natural acidity. This blend of Cinsault from Mas Julien has just enough ripe strawberry and plum to match the richness of the chevre sauce, while bright acidity and chalky minerality enhance the English peas.
Mas Jullien, Coteaux du Languedoc Rosé – Languedoc, France