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Hello Sweet Summer!

Posted on July, 14 2014

July 2014


Exciting new dishes on our menu

Despite the name, this chicken is no jerk. In fact, our new Jerk Chicken Brochettes are skewers of tender free-range chicken breast that’s been marinated in orange and lime juices with fresh thyme, garlic, ginger, and soy sauce. We grill it for you and serve a salsa of fresh mango, papaya, and cucumber on the side. A deliciously cool dish for a hot night.

We’ve also added a new treat to our dessert offerings: the Apricot Crumble Bars are baked with plump, dried apricots and a crunchy topping for an intensely flavorful bar that’s light and chewy, and not too sweet!

If your cravings run more to “the dark side” you’ll love our new Espresso Chocolate Bars. There’s something about the combination of coffee and chocolate that is so right – coffee deepens the cocoa flavor in an amazing way without adding an obvious coffee flavor. It’s chocolate’s silent partner and makes for absolute decadence!
 

So much pie, so little guilt...

You asked and we’re delivering! Our menus will soon feature freshly baked pies with no sugar added. Whether you’re going low carb or are diabetic, these pies use the all-natural sugar alternative Xylitol — which occurs naturally in most plant material, including many fruits and vegetables. Among its benefits, Xylitol:  

     - Is low on the glycemic index (so it’s safe for diabetics) 
     - Inhibits tooth decay 
     - Has 40% fewer calories and 25% fewer carbs than sugar 

And did we mention that our pies are extremely delicious? Watch for sugar-free Apple, Strawberry Peach, and Summer Fresh Berry varieties to debut on our summer menus. 

Order from our scrumptious menu now >  

Chocolate coins are for kids; these are for you

Wine and cheese? How about wine and cheese coins! We’re positively salivating over this month’s free gift — Savory 3 Cheese Handmade Cheese Coins from Rustic Bakery. Made with Cowgirl Creamery Wagon Wheel, sharp cheddar, parmesan, and chili, these bite-sized snacks are melt-in-your-mouth good. They’re the perfect light hors d’oeuvre to accompany a glass of wine. Available while supplies last with qualifying order.

Dressing isn’t just for lettuce anymore

Don't bring naked fruit to your next party. Consider “dressing” it with a refreshing poppyseed vinaigrette. Get the recipe – and a few other summer salad ideas – from Jessie’s latest blog post.

Helados de Fruita make a succulent summer treat

Speaking of fresh summer fruits, Jessie brought this easy and delicious fruit popsicle recipe back from Cartagena, Colombia, where it is a very common afternoon treat. The fruit combination can be anything – just use your imagination!

    Helados de Fruita
    Makes 6-8 popsicles depending on mold size

    2 cups of fresh tangerine or orange juice
    1/2 cup banana, peeled and finely diced
    1/2 cup pineapple, peeled, cored & finely diced
    1/2 cup strawberries, stemmed and finely diced
    1/2 cup kiwi, peeled and finely diced
    Honey to taste, based on sweetness of fruit

    Instructions: Combine the diced fruit in a large bowl. Mix in the freshly squeezed juice and add
    honey, if needed. Fill popsicle molds and place in the freezer for 8 hours or until frozen.

We heard you

Behind the scenes (the website, that is) we’ve begun making changes to streamline the ordering process. You provided valuable feedback during our April client survey, and as a result, we’ve made quite a few changes. We’re also working to further clarify serving sizes and portions. So thanks for taking the time to tell us how we can make your life even easier.

On a final note, Happy Bastille Day!

Or, as they say in France, Joyeuse Fête Nationale! Bastille Day commemorates the fall of the Bastille in Paris on July 14, 1789, which brought about the French Revolution and France’s subsequent independence from the ancien régime. Growing up, Chef Laurent would spend the month of July in Brittany with his sister Marie, and their beloved grandmère. During this time, Laurent and Marie enjoyed not only Bastille Day fireworks on the beach in Quiberon, but also the delicious foods of the region. And it was during these summers that his love of fine cuisine developed into a passion for cooking. According to Laurent, “Brittany makes the best buckwheat crépes!” Luckily you don’t need a passport to enjoy them – just order Laurent’s Gruyere & Ham Crepes – Brittany Style


Hungry for more info about our Chef? Click here

Order from our scrumptious menu now >  



“To eat is a necessity, but to eat intelligently is an art.”

– François de La Rochefoucaud

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