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 Mushroom Wellington starred as our main course. Seared Portobello Mushrooms were layered with Apple Cider caramelized Onions, Shallots and sautéed Shiitake Mushrooms (seasoned with Soy Sauce and bolstered with Walnuts) and wrapped in Puff Pastry. 
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.
Potato Kugel and multi-colored organic Carrots in Balsamic Vinegar with Cherries were our delicious side dishes. Martinelli’s Sparkling Apple Cider and Willamette Valley Vineyards Pinot Noir heightened the celebration.
Chocolate Babka and Jelly Donuts (Chanukah’s official dessert, called Sufganiyot) concluded this amazing, heartwarming gathering of family and friends. Now for the miracles of 2025! Peace?!
