Posts Tagged ‘Antonelli’s Market’

Happy Birthday Mermaid!

Wednesday, February 5th, 2020

Shimmering place cards adorned with sea shells and trinkets (created by sister Abby) welcomed family and friends to ChezHelvetica’s milestone birthday celebration. Mom’s 90th! Our kaleidoscope of sea world fantasy began with delicious Jumbo Shrimp Cocktails – the Shrimp from Antonelli’s, the pungent Cocktail Sauce home made with Ketchup, Horseradish, Worcestershire Sauce and Lemon Juice. Two savory Quiches followed – one in a Diamond of California Walnut Pie Shell filled with T.J.s Shredded Swiss/Gruyere Cheese, Onion and Organic Baby Spinach, and another in an Organic Wholly Wholesome shell with Sautéed White Mushrooms. A wonderful Field Greens Salad with Apricot Dressing, made by friend Joan, accompanied. Then, a legendary aquatic creature appeared! An image of our incredible Mother (Beverly Lassen) from the Carmel Valley Athletic Club pool transformed into a Mermaid by the “Black Magic” of Sweet Things Bakery. With Rodney Strong Chalk Hill Chardonnay in hand, we toasted this inspirational woman and sang Happy Birthday!!!🎶🎶




In What Way Do You Find This Night Different?

Thursday, April 21st, 2011

The leader of our Passover Seder posed this traditional question to the Chosen Family and Friends present. The Wise Son quickly responded with a non-traditional answer: Matzo! The same could be said for the first Italian Seder at ChezHelvetica, “From San Francisco to Siena”. Drawing from archives of classic Italian Passover recipes, together with suggestions from Chef Claudio, the menu came to life. Our first course featured Laura Chenel chèvre spiked with minced garlic and parsley and wrapped in Breseola with Mission figs. A tantalizing Matzo Ball Soup made with matzo meal and ground chicken followed along with Italian Charoset bursting with fragrant spices, orange, almonds and luscious dried fruits. We reclined, thanks to Alois Lageder Pinot Grigio, Pio Cesare Barolo and Villa Antinori Toscana wines. Ah, the main course — Spigola Arrosta, Red Snapper (delivered to Antonelli’s Market that morning) accented with rosemary and anchovies then slow roasted on a grill, Porcini Matzo Polenta enhanced with basil and oven roasted artichoke hearts with garlic. For dessert, beautiful sweet strawberries from a roadside stand in Rio Vista and French Vanilla yogurt from Trader Joe’s with incredible Ricciarelli di Siena, almond and meringue cookies dusted with confectioners’ sugar. An almost biblical journey to freedom and epicurean delight!