Tilting toward the sun, ChezHelvetica celebrated the Summer Solstice with Scandinavian-inspired revelry and best possible friends – the Cava4 (as #5 was in Scotland)! Our tea party started with Crab Toast, a luxurious combination of French Baguette toast slathered with brown butter mayonnaise and sweet Dungeness Crab. Sparkling Breathless Blanc de Noirs paired perfectly with this course. Glazed Fresh Orange Scones with hints of Vanilla and Cardamom, doused with luscious Lemon Curd, and Pineapple cubes followed.
A traditional symbol in European celebrations are flower crowns so we played musical chairs, moving to the other end of the table with our overflowing blossoms and greens to create our crowns. Sweet Lemon Iced Tea energized this very focused multi-step creation.
The sweet send-off were Strawberry Tartlets. Ground Almonds, Walnuts and Pecans cradled a Strawberry, Lemon Verbena and Honey filling (topped with rich Whipped Cream) for a distinctive new taste. SUMMER HAPPINESS!!!
ChezHelvetica celebrated Easter (on the fourth day of Passover) with a trinity of family and multi-nationality of dishes. 
A Zaalook Salad from La Maison Arabe in Marrakech, Morocco (with Eggplant, Tomato, Paprika and Cumin) rested on Arugula and Spinach, framed by Deviled Eggs. (NB: The boiled egg’s origin can be seen in recipes as far back as ancient Rome.) Also of Italian inspiration, 
The Chef’s attention next focused on Sea Scallops sautéed in Butter and Garlic, then drenched in a Lemon-Butter sauce which accompanied the Risotto. Tangy Reed’s Ginger Beer, whose Ginger is sourced from the Peruvian Amazon, paired perfectly with this course. Finally to America for a Hot Fudge Sundae made with Häagan-Dazs Ice Cream, Berries from Medina Farms at the VA Farmers Market and Smuckers decadent Hot Fudge. We have Risen and hope You did as well!
Rosh Hashanah, the New Year! ChezHelvetica celebrated 5783 (commemorating the creation of the world) with traditions symbolic to this occasion and new recipe adventures. For a sweet new year we first dipped Fuji Apple slices into luscious Honey from the Bay Area Bee Co., sweetening further with large “fancy” Medjool Dates and wonderful Poppy Seed Challah from the Noe Valley Bakery. 
Our main course featured Chicken Matzo Ball Stew (thanks to inspiration from The New York Times) and 
Charred Broccoli florets drizzled with Olive Oil, Lemon Juice, Paprika and a mix of spices (to replicate Za’atar seasoning) crowned Sabra Hummus delivering simply sensational taste. Willamette Valley Argyle Pinot Noir and Reed’s Ginger Beer paired well with this holiday meal. And what a delight to be surrounded by Wedgwood “Patrician” China from my Grandmother, Georg Jensen “Cactus” Sterling Silver flatware, and tassel placemats from my Mother, and beautiful Israeli linen napkins from my Sister Abby. Besides the Challah, my dear friend Joan also brought delicious Honey Cake, Rugelach, and Macaroons with Straus Organic Vanilla Bean Ice Cream for the crescendo of our heart-touching gathering. A Happy, Healthy, Sweet New Year to All!
Like beautiful new blooms on a Rose bush, ChezHelvetica welcomed the daughter and three grandchildren of a dear friend
(now smiling down from heaven). After researching kid-friendly dishes, a 
Homemade Lemonade was the perfect summer beverage to serve at the gathering. Our sweet finish: 
Greek inspiration|Israeli ingenuity|Italian saporoso ChezHelvetica delighted this weekend in serving 
OSUs Scarlet & Gray, emblazoned with an “O Stealie”, brought magical vibes to the celebration at ChezHelvetica – from Grateful Dead to Grateful Alive. A luscious Ina Garten 
For the finale – sister Barbara brought a wonderfully rich Chocolate Mousse Torte from renowned Schubert’s Bakery. A leftover Chanukah candle ignited, granting heartfelt wishes to the birthday honoree. Happiest of Birthdays Freddy! Really?! 
Thankful, Grateful, Artful, Graceful and FULL! Those heartfelt words depict the feelings at ChezHelvetica this Thanksgiving in reconnecting with family, setting the table with treasured heirlooms and preparing traditional dishes with new twists.
Our feast began with a small salad of Spinach, Arugula and pureed Pumpkin with a dollop of Hidden Valley Ranch Dressing and Martinelli’s Sparkling Cider. Mary’s Free Range Organic Turkey Breast dry brined in Kosher Salt, Sugar, Dried Thyme, Garlic Powder and coarse-ground Black Pepper for 28 hours.
The mouthwatering Turkey and Bon Appetit‘s 
encircled ChezHelvetica’s Halloween lunch Crucible Hell-Vetica. To start, a gripping 
closer to the flames, 
On to the delicious main course – 
