The forecast calls for...tasty!
Posted on March, 07 2017
New and seasonal dishes coming soon
It might not feel like it all the time, but we’re starting to see sunny days and think, warmer weather is actually coming! And with spring comes the urge to lighten up our minds, our bodies, and our meals. That’s why we’re transitioning our menus to include entrée salads, fresh pastas, and new soups.
Yes, the entrée salads are back! Starting March 20
, we’ll be rotating our perennial favorites, like Chinese Chicken
, Vietnamese 5 Spice
, and Spinach with Prosciutto, Chevre and Yam
, before revealing some new additions to the family. In April
, we’ll be introducing two new dishes starring that delicate harbinger of spring, asparagus: Fava Bean and Asparagus Ravioli with Sun-Dried Tomato Sauce
and Shells with Sausage, Butternut Squash and Asparagus
Also new on the menu in April
will be Grilled Tombo Ahi with Papaya Leek Sauce
– just in time for the start of Hawaiian tuna fishing season. Serve it with our new Chilled Sugar Snap Pea Soup
and your taste buds might think they’ve actually gone to the islands!
Did you know…?
You may be familiar with cooking fish or vegetables in parchment paper, but you might not know this technique is known in the culinary world as “en papillote” (French for "in parchment"). This classic and simple method of cooking is praised for its flavorful – and healthful – results, since there is really no need for much oil or butter at all. The parchment “bubble” creates a steam pocket that both braises and roasts to concentrate the flavors inside.
What’s different in our kitchen, is that Laurent primarily uses aluminum foil because it is virtually air- and water-tight. The strong seal, Laurent explains, creates intensely deep flavors and mouthwateringly tender meats. You’ll have another chance to taste our dishes “en papillote” when our Spanish Paella
and Tarragon Chicken Thighs with Braised Greens
) return this spring.
My dear clients, you have been so well looked after that you may not even realize I have not been at “the office” much these days. Something unexpected, but quite natural, happened after 35 years: I thought, What else might I like to do with the second half of my life?
I have turned over the day-to-day operations of Jessie et Laurent - which has been the cornerstone of my creativity and livelihood - to others who have the talent and energy to carry it on… Laurent and I had thought that our son, Henri (now 23 years old) might take over one day, but that is not his dream and we are happy he knows that. Henri is settled into a beautiful life with a career path in New Zealand, working in the outdoor adventure tourism management business.
Quite coincidentally, I too find myself in New Zealand a lot these days. I have fallen in love with this place! Even before learning that Henri would stay there, I found a home in a sweet little town that felt like a lifelong dream come true. It has become my haven, my canvas, my playground and teacher. I grow my own vegetables, cook from scratch, build fires to keep warm, hike in pristine wilderness, and rest. During my days of quiet solitude, I have been teaching myself to draw and use watercolors – a surprise and source of much contentment. The wide-open space (in both geography and time!) allows life to happen spontaneously. There’s no need to stress over the big – or even little – things.
So, I am traveling back and forth. Laurent joins me often and keeps me company, but he is still so happy to cook and manage the kitchen production back home. Big picture running of the company is still my job and a great pleasure.
This life and work that Laurent and I have created together over these nearly 4 decades continues to bring me absolute joy and pride. I hope you have not missed me at all. Adeline, Joan, our drivers, our kitchen team… they are doing an incredible job. It is because of them that I can step back now.
In the coming weeks and months you may start to wonder, Where are these new dishes coming from? Could they be inspired by Jessie’s home cooking in New Zealand? And you’d be right. The cuisine there is so vibrant: lots of kumara, venison, silverbeet… hearty, fresh, and real. Visiting the south island? Let me know in advance. Let’s share a meal!
e-Bite: A tip for easier ordering on the go
We’ve heard from some of you that ordering your weekly menus on a smartphone has some challenges, especially if you’re on an iPhone. While we are looking into this (our current website was built before apps were so common), we want to make sure you know we’re always here to help.
You can still use our website
to review our menu options, but once you’ve decided simply give Adeline a call in the office at 415-485-1122 and she’ll place the order in our system. So, the next time you find yourself waiting in a doctor’s office, or school parking lot, let us help you put that check mark on your to-do list!
"Just had our first Jessie et Laurent dinner and thought it was especially delicious—chicken paella and roasted veggies—we look forward to many more!”
– Jean Z., Atherton