Back to Back : Heart to Heart

ArugulaAbbyTableAs excitement mounts for Thanksgiving, ChezHelvetica welcomed amazing Mother, followed by incredible Sister. TurkeyMomA pre-holiday feast included traditional favorites – Roasted Turkey Breast, Yams and Dry-Fried Green Beans, with the vibrant addition of Kale with Pomegranate Dressing. Curly, purple Kale from Nuñez Farms met Pomegranate from Tory Farms, adorned with Champagne Vinegar, Shallot, Feta Cheese and beautiful deep purple Pomegranate seeds. Acacia Chardonnay from Carneros kicked off the meal; velvety Bogle Old-Vine Zinfandel paired with the decadent Caramel Mixed Nut Pie dessert. Luscious French Vanilla Ice Cream topped the Inzana Ranch Walnuts, Pecans, Almonds and Hazelnuts and rich Caramel Sauce. Then something new for guest #2: a Cornmeal Crust quiche (rather than bars) with savory Arugula, Onion, Garlic, sweet Flame Raisins and Pine Nuts mixed with Parmesan, Ricotta and Feta. The alluring fragrance of Cinnamon and Nutmeg instantly transported the Sisters to the Mediterranean. An aura of love CarmelNutPieand gratitude embraced both tables as we toasted our thanks to each other and to all that IS right in the world …


“As Heads Is Tails…”

MDfood“Just Call Me” … ChezHelvetica, so much better than Lucifer! Especially for a Mother’s Night soirée where the Tails of choice are Lobster Tails. Lobster Thermidor, with its luscious Sherry-spiked Cream Sauce, chunks of Lobster and White Mushrooms filled the fire engine red shells. LobsterRoasted Fingerling Potatoes from Zuckerman Farms, accented with fresh Rosemary, and Caesar Salad accompanied the featured delicacy. Almost sweet Organic Romaine from Nuñez Farms made the perfect bed for savory Garlic-Anchovy Dressing and an Acme Baguette from the Ferry Plaza Marketplace soaked up both dressing and sauce. Rodney Strong Chalk Hill Chardonnay and a Hot Fudge Sundae (made with Tillamook Vanilla Bean Ice Cream) brought smiles of delight to the Most Wonderful Mother in the world!Hot Fudge



Rock & Roll

At ChezHelvetica, that translates into a Rockfish Roll Out. With nearly three pounds of Rockfish from Costco, what does one do with all of this Sebastes (a genus of fish in the family Sebastidae)? The first answer leapt from the pages of BigOven in Grilled Rockfish with Garlic and Basil. The luscious Butter Sauce (spiced with the heat of Cayenne Pepper) transformed this very basic fish into a gourmet dish, further embellished by Roasted Organic Red Potatoes and Broccoli from Nunez Farm of Watsonville in Pajaro Valley. Candlelight, the golden hue from Hess Select’s Chardonnay and new Chilewich place mats from the deYoung Museum further elevated this Saturday night dinner. Following a beautiful day at Stern Grove listening to Michael McDonald and Boz Scaggs on Sunday, the next iteration was Fresh Fish Tacos. Whole grain Las Fortunitas Tortillas cradled the Rockfish, Black Beans, Avocado and Cheddar Cheese as Salsa happily dripped on to our fingers. The Rock & Roll weekend ends with the rest of the Rockfish now chilling in the freezer, awaiting the next show to begin!