“Why does this night differ from all other nights?” ChezHelvetica distinguished this celebration of freedom by passing over the ritual Passover Seder, yet honoring the symbols and special foods eaten on this occasion. The meal started with traditional Apple-Walnut Charoset and Horseradish on Yehuda Matzo, accompanied by roasted Mt. Lassen Trout. Steaming Manischewitz Matzo Ball Soup with fresh Dill followed. Our main course beckoned ~ Cinnamon Butter Baked Carrots surrounding Rotisserie Chicken and Parmesan-Roasted Cauliflower fragrant with Onion, Garlic and Thyme.
Family embraced us from afar, albeit from another state or heaven, through their beautiful table setting gifts. All would delight in the dessert of Chocolate Decadence Flourless Cake from Jane, Noe Valley Bakery Macaroons and Strauss Family Creamery Vanilla Ice Cream.
The next day, Matzo Brei with Salmon, Dill Pickle, Fuji Apple and Medjool Dates, with a view of flowering blooms across the street at the GGNRA, solidified our Resurrection. Pesach Sameach!
Thankful and appreciative only begin to describe this special Thanksgiving gathering at ChezHelvetica. 
Absolutely Amazing defines the Executive Chef, Niece Rachel, who first baked delicious Pecan and Pumpkin Pies, and then incredible Baklava.
If you wait three decades, sometimes reunions can occur. Blue-eyed family traversed the country to a greeting of Sunday brunch at ChezHelvetica. 
Barefoot Contessa’s Baked 
We hosted a tribute dinner honoring him, with his sister Alice Rennie in attendance. Given Alice’s no cheese or cream dietary restrictions, ChezHelvetica’s Frittata this evening consisted of onions, assorted vegetables from the local VA Farmers Market, potatoes, eggs, non-diary almond milk and artichoke/garlic sausage.
We talked about Mark’s founding of the iconic Billboard Cafe and Club Nine at Ninth and Folsom (in South of Market SOMA, San Francisco) and his many art and entertainment involvements.
A virtual mini-Seder with family began this holiday with discussion of the Seder Plate and symbolism of its foods. Palm fronds, commemorating the triumphal entry of Jesus Christ into Jerusalem, shared ChezHelvetica’s tabletop with symbols of the Jewish exodus from Egypt on the journey to freedom.
Matzah, or unleavened bread, first appeared in the savory, steaming Matzah Ball soup. Then in the main course with 
Inspired by the Greens Restaurant menu for Christmas and the first night of Chanukah, ChezHelvetica and dear friends created a feast for this merged holiday. Taking the challenge, a New York Times four-page recipe for 
A Port reduction sauce, flavored with Shallots, Garlic, Peppercorns and fresh Thyme from our garden, drizzled over the Wellington. NB| The Sous Chef also created the toilet paper seed menorah.
While this day commemorates the storming of the Bastille, the Trump assassination attempt captured the headlines this year. Still, ChezHelvetica prepared a 
ChezHelvetica honored resurrection and family
this Easter Sunday with Eggs (of course) and the finest produce from organic vegetable and fruit kingdoms. 
Wonderful produce from the VA Farmers Market shared the spotlight on our table showcasing the juiciest Berries, Artichoke Hummus, Italian Caponata and Lemon Pita Chips. Even our dessert, Banana Pie, hailed from this market. Let the World Rise Now in Freedom and Peace!