ChezHelvetica told The Story of Easter by reinterpreting ancient themes into the day’s parade of delicious meals. Breakfast ~ Challah plucked from the freezer, Vanilla Beans scraped from the pod, Cinnamon and Orange slices came to life as Maple-Cinnamon Toast with Citrus, doused with Lemon Yogurt (instead of Créme Fraîche) and Maple Syrup. Lunch ~ Like a breath of fragrant air, Saffron, Tumeric and Coriander-spiced Carrot Soup accompanied luscious Artichoke Dip and zesty Pita Chips for a casual repast. Dinner ~ The Golden Egg! Cod with Asparagus Hash and Horseradish Sauce Sautéed Russet Potato, pencil-thin Asparagus, Onions and Cod Fillets (anointed with Horseradish Sauce, Lemon and fresh Dill) paired with Kendall Jackson’s velvety Vintners’ Reserve Chardonnay in the ultimate celebration of this occasion. Rather than a crown of thorns, delicate Snickerdoodle Cookies embraced us on this very special day of Rebirth!
Monet Meets Cava V
ChezHelvetica shared stories, pictures and the amazing flavors experienced Down Under with a group of very creative, special friends (the exclusive members of Cava V). With inspiration from meals at Middle Eastern Maha 
Restaurant in Melbourne and the Amora Jamison Hotel in Sydney, a Grilled Halloumi and Eggplant Arugula Salad opened the celebration. Halloumi is a traditional cheese from Cyprus, and when grilled, has a sensational savory taste. Yotam Ottlenghi’s Burnt Eggplant, Wild Rocket Arugula and Pomegranate Lemon Dressing completed the dish, accompanied by Pita, Flatbread and Kalamata Olives. Velvety Marqués de Cáceres Rosé from Rioja accompanied this course, soon followed by delicious Gloria Ferrer Sonoma Brut to pair with Dungeness Crab Cakes and Sweet Chili Sauce, a recipe learned at The Culinary Arts Center aboard the Noordam. Washington state Crab Meat mixed with Celery, Onion, Chives, Lemon, Egg, Worcestershire and Tobasco Sauces, Garlic, Thyme and Panko Bread Crumbs
bathed in a luscious Sauce comprised of Butter, Cream, Sherry (instead of Sake), Lime Juice, Ginger and Sweet Chili Sauce. Then the art project sparked by Mini-Monet Cupcakes seen at The Flats in Sydney . . . ChezHelvetica’s Chocolate Ganache and Vanilla Bean Mini Cupcakes decorated like colorful fireworks by the Cava V with assorted frostings, sprinkles and toppings. Simply Spectacular!
Joy, Sorrow, Champagne and Tea
Beachwood High School > The Ohio State University > California Bay Area. Longtime friends with intersecting life journeys shared laughter and tears at ChezHelvetica’s Champagne Tea as very private stories were revealed. Scottish Smoked Salmon with Green Onion Cream Cheese on Everything Bagels, drizzled with Honey and Truffle Oil, brought both comfort and delight. The juxtaposing flavors of Deviled Eggs, Blue Stilton, Brie, Blueberries and Tangerines delivered even more happiness, as did those sips of bubbly, golden Champagne and Darjeeling Tea. Special friends reset your compass to New Horizons!
Welcome!
With great excitement, ChezHelvetica welcomed beloved family to a celebration for the New Year! The centerpiece dish – Mint-Pistachio Pesto Crusted Australian Lamb Chops Over White Bean –
Wild Mushroom Cassoulet (just learned at the Culinary Arts Center onboard Holland America Line’s Noordam) was a perfect family project. Sous Chef Niece Rachel sautéd Garlic, Onion, Carrots, Celery, Wild (Shiitake, Oyster, Cremini) Mushrooms, Tomatoes, Herbs and Cannelini Beans in one pan and fresh Ciabatta Bread Crumbs and Pecorino Cheese in another. Dark Chicken Meat spiced with Smoked Paprika and Bacon Salt replaced the Pancetta called for in the recipe. Sister Abby artfully plated the Meze dishes including Sabra Pine Nut Hummus and Yotam Ottelenghi’s Burnt Eggplant with Lemon and Garlic. Brother-in-Law Michael helped carve the Lamb Racks and Niece Aliya assisted in dessert-course table setting. A Snickerdoodle Chess Pie announced Sweet ’16 to All!
In the Land of Oz, Tazy and Kiwi
Enchanting New Zealand, Tasmania and Australia may be defined geographically as Down Under, gastronomically ChezHelvetica redefines them as Up Over the top. With verdant land, passionate farmers, chefs and shop managers, the flavors in this part of the world are unparalleled. From hangi (food cooked on stones) by Maori villagers in Rotorua, homemade Scones and Preserves
(served at Manderley Sheep Farms in Akaroa), organic Tasmanian Lamb (at a delightful private dinner in Hobart) to the best Middle Eastern Food ever tasted at Maha Restaurant in Melbourne. The Culinary Arts Center aboard Holland America‘s Noordam enhanced this experience with recipe demonstrations of local dishes. Also, the finest Coffee at Havana Coffee Works in Wellington and Flat Whites (at Fullers Books in Hobart and throughout Australia). The grand finales – delicious Chocolates in Wellington or Napier (site of Silky Oaks Chocolate Museum), and Mini Monet Cupcakes at The Rocks in our last majestic port of Sydney. A truly unforgettable journey!
Strata
For some Strata defines a level or class, at ChezHelvetica this means a delicious breakfast. Behold Apple French Toast Strata. The evening before serving, preparation for this French toast bake was almost done with the exception of the Sliced Almonds added just before going into the oven. Sautéed Trader Joe’s Organic Honey Crisp Apples and
Safeway’s 15-Grain Whole Wheat Bread soaked in Eggs, Milk and Half & Half, then scented by fragrant Spice Ace Organic Ground Nutmeg, Vietnamese Cinnamon and Sonoma Syrup Co’s Madagascar Bourbon Organic Vanilla Extract. Imagine the aroma when baking in the morning along with freshly brewed coffee. Juicy Strawberries and Blackberries from the VA Farmers Market and Dark Amber Maple Syrup from Quebec’s Beauce-Appalache region sent this down-to-earth meal straight into the Stratosphere . . .
Head Trip
One definition of a head trip is an experience in which one’s intellect or imagination seems to expand. ChezHelvetica’s trip focused on two heads, one Cauliflower and the other Toasted. A New York Times recipe for savory Cauliflower Gratin expanded this chef’s imagination in transforming 
Cauliflower with the fragrances of Cinnamon, Coriander, Garlic and freshly-cut Thyme. Mozzarella and Cheddar replaced the Goat Cheese, creating a perfect complement to grilled Aidell’s Italian Sausage. Every sip of luscious Toasted Head Chardonnay fired up the evening. Delicious Snickerdoodle Cookies, a surprise early birthday gift sent from my niece Rachel (whose intellect is currently expanding in a doctoral program at Purdue), topped off this very special Head Trip!
Blissed Out on Blackberries
ChezHelvetica’s summer triptych of delights feature succulent Blackberries – crowning,
cobbling or crumbling as they transformed anything they touched. Banana Bread with Dulce de Leche, French Toast Casserole and Plum & Blackberry Cobbler (with a Granola topping) all
morphed into new creations with these bramble berry jewels. With thanks to sister Abby for the Bananas, Tory Farms for the Plums and Phyllis and Fabrice Florin for the Blackberries, things are certainly juicy around here!
Cooking up a Purse
Inspired by designs seen in the deYoung and Legion museum stores, ChezHelvetica imagined a bag to handcraft using treasures from home. With fine Italian mohair, a shell was knit then lined with a hand-sewn inner bag of beautiful embroidered silk. For a finished look, the top edge was rolled over and glued with Unique Stitch found at The Hobby Company on Geary. A very small shoulder bag, not used in years, was nested inside as a secure pocket for wallet and phone. Finally, a black brass Dritz snap – discovered at Mendel’s on Haight Street – was sewn in the center to anchor the purse. The latest in ChezHelvetica Couture!
Pride&Love&Cal
Simultaneous celebrations at ChezHelvetica took place on this historic day with jubilation for my gay cousins and friends, and excitement for my niece Aliya soon headed to the University of California, Berkeley. In keeping with this joyous mood, sweet Maple
Syrup doused a delicious French Toast Casserole made with Challah, Blueberries, Lemon Zest and Cream Cheese; accompanied by Odwalla Orange Juice, Tuscan Cantaloupe, Apricots, Peaches and Strawberries. Open Nature Maple Pecan Granola and luscious Fage Greek Yogurt also followed this rainbow. At the end there was indeed a pot of gold – filled with love!
