TAKE A PEEK

Behind the scenes of a typical day....

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Everyday is another opportunity to make great food at Jessie et Laurent. Our team thrives on doing excellent work and making sure that your taste buds are delighted.
In just a few minutes, you can see a completely unrehearsed day unfold! And don't forget, if seeing is believing, just imagine how much tasting is believing!

TIME TO STOKE UP THE BBQ’S & DUST OFF THE PATIO FURNITURE!

Posted on May, 15 2013

“Glory is fleeting, but barbecue is forever.”

Napoleon Bonaparte

Every year about this time, we bring back our gourmet bbq feasts to the menu!

READY TO GRILL BBQ FEASTS

There are four fantastic packages on the menu. The meats are sealed with their marinades and the side items are all packaged in foil, ready for the grill.

	This package includes Niman Ranch marinated flank steak, potatoes with sour cream & chives, asparagus with garlic, red onion with aged balsamic, & garlic bread.
	This package includes marinated fresh Northern Atlantic salmon, polenta cakes with parmesan, marinated asparagus and garlic bread.
	This package includes marinated organic chicken breasts, extra BBQ sauce, new potatoes with sour cream and chives, corn on the cob, coleslaw & garlic bread.
	This package includes Niman Ranch beef burgers, lettuce and tomatoes, dill pickle relish, fresh buns, corn on the cob & potato salad. This package will be available in July.

plus... the COLD TRI-TIP is back...

AVAILABLE EVERY OTHER WEEK during the warm summer months!

The ever popular warm weather quick meal... Cold Niman Ranch Tri-Tip. Your preference-sliced or whole- rare or medium-rare, is available. This is served with a creme fraiche and horseradish sauce.

HENRI UPDATE and INVITATION to VISIT him at BRIX

You know it is a family business, when the newsletter includes updates on the kids! Please allow me my indulgences in mama pride. Henri has now completed the academic portion of the Cordon Bleu Culinary Academy and has started his 3 month externship under Chef Chris Jones at BRIX in Yountville. Once this is done, he will be receiving his “Grande Diplome”! He has dreams to work with us in the company for his long term goal, but before that happens, we are requiring him to explore, educate and experience all he can outside the “Jessie et Laurent” world.

Here is our inspired young chef ~ with his mama (me) at the celebratory buffet at the Culinary Academy.

If you have a chance to go to the lovely “farm-to-table” restaurant in our beautiful wine country... please say Henri Boucher sent you!

Visit Brix Website : http://www.brix.com/

THE FIRST ANNUAL PHOTO CONTEST IS STILL ACCEPTING ENTRIES!

JOIN THE FUN & TAKE A QUICK PICTURE of your next Jessie et Laurent and enter our photo contest!
Everyone who submits is already a winner ~ with a soup added to your next order! Category winners get $50 Jessie et Laurent credit and the GRAND PRIZE is a bottle of Dom Perignon!

Learn more & submit your photo!

ARE YOU READY FOR TAKE OFF?

Take a quick trip to Saudi Arabia with me ~ as I share my impressions, photos and discoveries of this important country on the world stage.

Fifth stop on my round the trip "The World Less Traveled"...