The Great Mustards Pour-Off Pair-Off Thursdays Continue into 2009

Popular Napa Valley Food parings presented with
sought-after wines rarely offered by the glass

Yountville, CA, December 24, 2008 - Mustards Grill, Napa Valley's landmark restaurant, has announced the newest menu pairings for its popular Thursday dinner series which has made it the most coveted dining day of the week. THE GREAT MUSTARDS POUR-OFF PAIR OFF offers diners the opportunity to pair some of Cindy Pawlcyn's and Erasto Jacinto's renowned Mustards Grill cuisine with wines that are almost never offered by the taste or glass.

As an example, the first Thursday of the New Year features Shramsberg, Brute Rose, (Napa Valley 2005) paired with Maine Lobster followed by Forman Chardonnay (Napa Valley 2007) along with Braised Truffle Rabbit “Chez Bruno" and Joseph Phelps “Insignia", (Napa Valley 2004) paired with Dry Aged New York Strip, Red Wine Braised Jerusalem Artichokes. Banana Tartin dessert is paired with Prager “Aria", White Port, Napa Valley NV. A full list of the Pour Off Pair Off 2009 menus is attached.

When award-winning Chef Pawlcyn first fired up the grill at this wine country roadhouse in 1983, she was at the forefront of the farm-to-table revolution, and set a precedent for culinary innovation and excellence that continues to be an inspiration today. A place where Mac trucks are as welcome as Mini-Coopers, Mustards enchants and surprises all who visit with creative twists on America's favorite comfort foods.

Mustards Grill became an instant hit when it opened its doors in 1983. But just like a movie or song that keeps fans entranced for decades, this overnight sensation had staying power. More than just a neighborhood hangout, devoted fans have been meeting here for lunch every week for two decades. Perhaps even more telling is the fact that newcomers never feel out of place. Much like Cheers, which gained a foothold in America's imagination that same year, Mustards is a place where everyone knows your name. The idea of a spot beyond the realms of home and work, where people can let down their guards and meet new friends, resonates just as strongly with today's customers as it did then. This warmth, however, is just one part of the recipe.

With Northern California's bountiful harvest at her fingertips, Pawlcyn draws inspiration from her extensive travels and vast cookbook collection (with upwards of 6000 volumes) to invent the cross-cultural combos that Mustards is famous for. From the very first menu it was clear that Pawlcyn had a unique approach: She combined grilled, home-smoked ham with Jarlsberg cheese and tomato chutney for a new take on the classic ham and cheese sandwich.

Pawlcyn's commitment to fresh, local, and hand-grown food goes beyond the norm. The Mongolian pork chops (1986), tea-smoked duck (1992), and baby back ribs (1990) all get their wood-smoked goodness from the house smoker, hand-built by a German bricklayer. Italian prunes grow on trees in Mustardâ?™s garden, one of the first organic restaurant gardens in the country. Local blueberries, the size of marbles, show up in cobblers and crisps.

Pawlcyn went on to become a James Beard Award-winning cookbook author, chef-owner of Cindy's Backstreet Kitchen and Go Fish in St. Helena, and co-creator of many renowned Bay Area restaurants, including Fog City Diner, Bix, Roti, Tra Vigne, and Buckeye Roadhous, quite a journey from twenty-five years ago when Pawlcyn was in her 20s and had just realized her dream of opening Mustards.

Due to its extensive viticultural offerings, Mustards has been called a “wine geek's paradise" but is also accessible to casual sippers thanks to an extensive and varied list of wines by the glass. The comfortable dining room and lively atmosphere is the perfect backdrop to this snobbery-free wine country dining experience. Thursday nights are sure to be the friendliest of the week with POUR OFF PAIR OFF Thursdays scheduled through the end of February, 2009.

Mustards Grill is located at 7399 St. Helena Highway in Yountville, California and offers lunch and dinner seven days a week. For reservations please call 707-944-2424 or visit www.mustardsgrill.com.

POUR OFF PAIR OFF 2009 SCHEDULE

1/1/2009
Shramsberg, Brute Rose, Napa Valley 2005
Maine Lobster, Fresh Pasta, Tomato Conserva

Forman Chardonnay, Napa Valley 2007
Braised Truffle Rabbit “Chez Bruno"

Joseph Phelps “Insignia", Napa Valley 2004
21 Day Dry Aged New York Strip, Red Wine Braised Jerusalem Artichokes

Prager “Aria", White Port, Napa Valley NV
Banana Tartin, Chantilly Cream

1/8/2009
Brandal Albarino, Rias Biaxas 2007
Roasted Pumpkin Soup with Gruyere and Rosemary

Kosta Browne Pinot Noir, Sonoma Coast 2007
Stone Ground Polenta, Truffle and Cheese Fondue

Arns Cabernet Sauvignon, Napa Valley 2005
Slow Roasted Lamb Stew, Creamer Potatoes, Garden Parsnips, Carrots

Ron Anejo, Pampero Anniversario Rhum, Venezuela
Classic Far Breton, Rhum Soaked Prunes, Flaky Pastry

1/15/2009
Robert Sinskey, “Abraxas-Vin de Terroir," Sentilla Sonoma Vineyard, Sonoma Valley 2007
Lobster Tacos ala Erasto, Chilies, Yummy Salsa, Betcha, Can “Eat Just One"

Source “Old Vineâ" Syrah, Napa Valley 2005
“BRT," Lamb Loin, Endive Potato Gratin, “Source Reduction"

Elyse Cabernet Sauvignon, Napa Valley 2005
Oxtail Daube, Hobbs Smoked Ham, Organic Egg Noodles

Grahams Vintage Port 1994
Chocolate Truffle Tasting

1/22/2009
Peter Michael “Aprä's Midi," Sauvignon Blanc, Napa Valley 2006
Szechwan Poached Chicken, Cucumber-Ginger Salad, Sesame

Veraison Merlot, Napa Valley 2001
Slow Cooked Veal Shoulder, Lemon, Spinach, Carrots, and Lemon

Staglin Estate Cabernet Sauvignon, Napa Valley 2005
Grilled Filet Mignon, Blue Cheese, Bacon, Pommes Erasto

Demi Sec Sparkling Wine
Riesling Poached Pear “Palmiers"

1/29/2009
Manzanilla Sherry, “La Gitana," Sanlucar de Berameda Spain
Spiced Warm Almonds and Manchego Cheese

Havens Albarino, Napa Valley 2005
Sonoma Rabbit and Curried Lentil Salad

Figuero Noble, Ribera Del Duero, Spain 2003
Lamb Shank “Evan's Way," Quince Paste, Grilled Radicchiob

Yalumba Museum Muscat, Australia NV
Rhum Drenched Vanilla Cake, Pineapples, Golden Raisins, Toasted Coconut

2/5/2009
Bodega Colome Torrontes, Argentina 2007
Crispy Skate Wing, Garlic-Chili Cannellini Stew

Big Horn Pinot Noir, Yamhill County Oregon, 2005
Cepes “Confit," Soft Polenta, Crispy Proscuitto

Nickle and Nickle “Branding Iron," Cabernet Sauvignon, Napa Valley 2005
The “Full Monty" Prime Rib, Yorkshire Pudding, Garlic Roasted Potatoes

Amontillado, Bodegas Dios Baco, Xerez Spain
Hazlenut Cake, Chantilly Cream

2/12/2009
Ahnfelt Sauvignon Blanc, Napa Valley 2005
Clear Dungeness Crab and Ginger Soup

Sierra Madre Chardonnay, Santa Maria Valley 2006
Monkfish Piccata, Caperberries, Preserved Lemon

Spottswoode Cabernet Sauvignon, Napa Valley 2005
Short Ribs, Soft Polenta, Braised Winter Greens

Quinta do Noval 20 Year Tawny Port
Housemade Chocolate Profiteroles

2/19/2009
Darioush Viognier, Napa Valley 2005
Seafood Bourride, Garlic Aioli, Crusty Bread

Rockburn Pinot Noir, Central Otago, New Zealand 2006
Pan Seared Tuna, Parsley Butter, Winter Garden Steamed Vegetables

Opus One Cabernet Sauvignon Blend, Napa Valley 2005
Grilled Rack of Lamb â?˜Tangine,â?™ Dried Apricots, Toasted Pine Nuts

Rotenberg, “Wintzheim," Tokay Pinot Gris, Alsace 1991
Vanilla Ice Cream with Dried Apricot and Huckleberry Compote, Almond Biscotti

2/26/2009
Fiddlehead Cellars “Happy Canyon," Sauvignon Blanc, Santa Ynez Valley 2006
Pickled Pear Salad, Walnuts, Gorgonzola

Schoolhouse Pinot Noir, Napa Valley 2005
Grilled Wild Mushrooms, Crispy Tofu, Sake-Soy Vinaigrette

Quintessa Cabernet Sauvignon Blend, Napa Valley 2005
Classic Cassoulet, Goose Confit, Braised Lamb, House-Made Sausage, Hobbs Smoked Pork

Warre's Colheita Port, Vintage 1992
Fluted Polenta Cake, Rhubarb-Vanilla Compote

(Wine and menu items subject to change based upon availability.
Prices for items vary by individual menu items and wines selected)

This program is expected to continue through April 2009