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, Lemon Asparagus Risotto and Garlic-Lemon Scallops. The delicious Arborio Rice Risotto was flavored with Garlic, White Wine, Lemon Zest/ Juice, and Parmesan Reggiano Cheese in a five-step preparation, handled by the very talented Sous Chef.
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!
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: 
It’s time once again for a Bon Voyage meal for those headed to the Black Rock Desert, embarking this year on their “Rite of Passage”. The meal highlight for My Burner was a Grilled Chicken and Corn Salad with Avocado and Parmesan, a