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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
Irish Red Ale
Egg sandwiches are a treat we grew up on and enjoy to this day. We suggest a red beer that will bring out the bread while at the same time adding some sweetness to the egg. We recommend Eventide Brewing’s Red Headed Hailey an Irish red ale to go with your sandwich.
Eventide Red Headed Hailey, Atlanta, Georgia
Chenin Blanc - Vouvray, France
A slightly sweet Chenin Blanc, with its stony minerality, will resonate with the woodsy, meaty flavors of the portobello mushrooms. The high acid will handle the lavish richness of the farm egg, and play well with the tang of goat cheese. The sweetness level in both the wine and the sweet potatoes are also perfectly matched.
Domaine du Viking, Vouvray Tendre-Sec, France