“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!
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 
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!
ChezHelvetica celebrated Rosh Hashanah with joy and excitement for the New Year, surrounded by treasured gifts and love from family and friends. Hand-painted Jewish Star candlesticks from sister Abby and Rosenthal China with Georg Jensen Cactus Sterling Silver from my parents adorned the table.
With a nod to traditional holiday foods, this evening’s menu circled the globe presenting delicious gourmet dishes. Our first course included Noe Valley Bakery Challah and Fuji and Honeycrisp Apples with O Organics Honey along House of Bagels Lox nested in Basil leaves with Campari Tomatoes and Trader Joe’s Greek Medley Olives, served with luscious HOB Cream Cheese. Incredible Matzo Ball Soup made by my dear friend Joan was a kaleidoscope of orange, yellow and purple Carrots, Rutabaga and Ginger.
Our main course featured a triptych of Middle Eastern entrées: Cinnamon-scented TJ’s Israeli Couscous (made with Pine Nuts, Shallots and Raisins), 
Biblical tales converged at ChezHelvetica this Sunday as palm fronds cradled the Seder Plate (holding its symbols of 
Passover) and gilded envelope of Matzot. The incredible story of Exodus unfolded, yet this gathering broke with tradition as it was a day early and the menu featured brunch rather than dinner. Lemons with glitter glue initials showed guests (with Cava-sparkling Mimosas in hand) where to sit. Paula Shoyer’s 
Red Onion and Dill accompanied the savory Frittata. The Muffins had a scrumptious Streusel topping with a soft cakey interior containing potato starch, making them Kosher for Passover. Velvety Rancho Sisquoc Pinot Noir from Santa Barbara County filled our cups, as well as Elijah’s. While my niece searched for the Afikomen, we devoured heavenly Noe Valley Bakery Coconut Macaroons and Chocolate Meringue Cookies along with San Francisco Bay French Roast Coffee. May this commemoration of the release of our ancestors from bondage be heard throughout the world today!