With a tablecloth from Cabo San Lucas, plates handcrafted by the unparalleled Rose Kahn and glassware taken from a photo shoot, the colorful tabletop was set and ready to receive the lively cuisine at ChezHelvetica tonight. Fittingly, Foodbuzz provided the recipe for the Black Bean Tostadas. Instead of using sour cream, luscious Crème fraîche with organic chives and dill dressed the romaine and black beans with salsa – all cradled by Trader Joe’s organic wheat and corn flour tortillas. Mushrooms al Ajillo, a recipe from Cesar Tapas Bar, accompanied the Tostadas. Rather than using chiles, Dave’s Gourmet smoky chile salt seasoned the shiaitake mushrooms to perfection. The velvety texture of the Cream of Cauliflower Soup with Saffron (a recipe found in Epicurious) proved an excellent counterpoint to the spicy dishes. Almost like finding buried treasure, tawny Victoria Beer paired with our food. “In Mexico it’s a very important beer, because it’s very traditional and historic because this is the oldest beer brand in Mexico,” said Cesar Martinez, Victoria beer brewmaster. With the holidays upon us, See’s premiere candies were the fun ending to our meal as we selected one delectable gem after the other. As Forrest Gump quoted – My momma always said, “Life was like a box of chocolates. You never know what you’re gonna get.”
