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 The New Passover Menu provided delicious, innovative lunchtime recipes – from Fruit and Nut Granola (which replaced the usual Charoset), Frittata with Broccoli and Leeks, to Crumb Cake Muffins. The luscious Granola contained roasted Pecans, Almonds, Cashews, Walnuts and Coconut Flakes mixed with Raisins, Cranberries and Dates – all crowned with Fage Greek Yogurt and farmers-market Berries. Smoked Salmon (from Bryan’s Market) with Tomatoes, 
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!
