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Thanksgiving Supper Already on Your Mind?

By | Food | No Comments

Not to worry! Planning ahead is our style too.

And we will be delivering as usual that week…even on Thursday. There are a few items that must be ordered well in advance, like pies and turkeys… so order early if you can!

The special menu is ready for you to order. There are traditional offerings as well as lovely heart warming family favorites.

Just click here for your dream come true Thanksgiving dinner!

 

“It is not an exaggeration to say that  Jessie et Laurent’s food made a difference to my Thanksgiving.  The turkey was the best I have ever eaten.  I realize this is quite a statement.  It is a reflection of how much I enjoyed it and the difference it made to my Thanksgiving.  BRAVO!!”  Michael A. 

Flavorful Dressings for Summer Salads

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You know that moment when you bite into something and your taste buds burst into life? When the flavors sing in such perfect harmony they create a magical moment in your mouth? That’s how excited I feel when I encounter a truly delicious salad.

Sometimes it’s a simple mix of heirloom lettuces, or a composed dish like our Vietnamese 5-Spice Chicken Salad, but when they’re matched with a perfectly balanced dressing, all the flavors synchronize in that one bite. And contrary to what you may think, it’s not hard to make delicious dressings at home!

As the weather warms up, I’ll often start adding fruit to my salads – sliced strawberries in a spinach salad or grilled peaches tossed with our romaine and arugula blend. While you could make a simple dressing of red wine vinegar, olive oil, salt and pepper, and a dash of maple syrup (for sweetness!), there are some wonderful fruit-friendly dressings readily available on grocery store shelves. And to turn your salad into a complete meal, simply add our cold, sliced, Niman Ranch Tri-Tip or leftover Harrisa Chicken, and you have a filling summer supper!

As you may know from past blog entries, my travels often inspire my own cooking as well as menu items at Jessie et Laurent. In Tahiti, for example, we loved the bright flavors of lime and coconut milk and replicated that idea for a cold Ahi tuna salad. In fact, a dressing of lime juice, honey and fresh ginger would work well on a variety of tropical fruit salads.

Here’s an idea: Next time you’re asked to bring a fruit salad to a potluck or dinner party, consider branching out from your usual and really make those flavors sing with an unexpected fruit salad “dressing”. Personally, I love this tangy poppyseed dressing from Bobby Flay, which is heaven when paired with a mix of strawberry, blueberry, honeydew and papaya! Plus, this recipe makes enough to have extra on hand for other fruit combinations.

Citrus Poppyseed Vinaigrette 3 tablespoons fresh lime juice 3 tablespoons fresh orange juice 2 tablespoons fresh grapefruit juice 1 teaspoon Dijon mustard 1 teaspoon low-fat mayonnaise 1 teaspoon honey 1/3 cup plus 1 tablespoon mild salad oil (like canola) 1 1/2 teaspoons poppy seeds Kosher salt and freshly ground pepper

In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds and season with salt and pepper. Combine approximately ½ cup of dressing with 4-6 cups of fruit, depending on taste.

And the next time you’re wondering how to use your Jessie et Laurent leftovers – especially salmon, chicken or grilled meats – consider adding them to a summer salad of crunchy greens, fresh or grilled fruit, and this Citrus Poppyseed Vinaigrette. It’s a combination that will make your taste buds smile.

The Angels of Angel Island

By | Social Awareness | No Comments
So much we enjoy around us is preserved and cared for due to the efforts of kind and generous people. Such is the case with the gem of our bay, Angel Island. Without even venturing onto the island, one can appreciate it’s natural beauty and reminder of our natural landscape. Rich in history and a wonderful playground – Angel Island is certainly a place worthy of our attention. One of my clients from “pre-Laurent” days, like in 1983… were Guy and Suzanne Lampard-Badenhoop. They recommended our service to Gail Dolton, who has now been a client for over 17 years. What does this have to do with Angel Island? Well, being clients, they asked if we would be interested in donating to the organization they were all involved with (also past and current presidents of the Board), called the Angel Island Association. http://angelisland.org/ Established in 1975, the Angel Island Association is a nonprofit organization working to facilitate the preservation, restoration and interpretation of historical and natural resources on the island, enhance visitors’ experiences, and build a community to support Angel Island State Park. So, for several years now, we have donated our food to be served at various events that are auctioned off at their annual benefit held at the Corinthian Yacht Club in Tiburon. It is an elegant and festive evening held in early December, to witness the countdown and lighting of the tree on the top of Mount Livermore- which is the highest point on Angel Island. This year’s highest bidder – for the Jessie et Laurent feast – which was to be served on Angel Island for up to 12 guests- including an overnights stay in the historic Officer’s Quarter’s House was another “angel” of Angel Island, Buck Gee. He has given significant funds for the restoration and educational displays of the Immigration Center and is also the president of the Angel Island Immigration Station Foundation Board.  http://www.aiisf.org/ Buck chose an important date for his affair, which was the night before the dedication of the Immigrant Heritage Wall. Buck and his guests feasted on bbq’ed baby back pork ribs, butternut squash stuffed poblano chiles, wild rice with pinenuts, roasted vegetables and for dessert…juicy cherry pie! The next morning began with a typical San Francisco summer day with fog and low clouds- but  sunshine burst out over the Immigration Station as the crowd of 1,500 people gathered for the ceremony. It is always wonderful for Laurent and I to be of benefit to worthwhile causes that our clients are part of. This event was particularly exciting in that for the first time in our 30 year history, we made our delivery to Angel Island in our sailboat!

My Work Week with Project Amigo

By | Social Awareness | No Comments
Active volcano only miles away... I returned last Sunday from my first work week at Project Amigo. You may of read in my last blog that I am on the Executive Board of Directors of this exceptional non-profit organization. In order to more deeply understand the work that goes on there, I volunteered to spend 7 days during the Literacy Work Week. During this time, thousands of donated books were sorted, labeled and delivered to remote schools and migrant camps in the area around Cofradia, which is a small village in the state of Colima, Mexico.   Reading with the children of Colima Over the past 30 years the founders and many talented volunteers have created a magical homebase to work from. The “Hacienda” is where all the meals are provided, with villagers preparing the most delicious and beautiful authentic fare imaginable. Of course, some of these gems will find their way onto the Jessie et Laurent menu! Meal times are when the volunteers bond, sharing stories and laughter- as well as a shot or two of tequila! Lodging is provided in ethically adorned dwellings that blend into the village-some owned by fellow contributors to Project Amigo. We were 20 volunteers of ages ranging from 24 – 83. We came from six states in America and three countries, including Mexico and Canada. A diverse group indeed, but with one common goal. The real fun begins when we get to work. There is an air of purpose and mission. We have not yet met the children who will be given the books, but we have seen the cobblestone and dirt streets, the concrete floored homes and the lack of what we may call “creature comforts”, to know that what we are there for is going to be significant to those we are serving. Once the books are ready, we load up the big yellow school bus with freshly painted bookcases, hundreds of books and all of us… Each place we visit, we are greeted by children hanging onto the wire fence with huge smiles on their faces. Seeing them ready, eager, hopeful and happy is so incredible. No matter how simple the school- whether it be a one room classroom with only 15 children on a lonely dirt road or a larger school of 100- the effect is the same. Even though they may have little in the sense of personal possessions, the children are neatly groomed and very poised. The teachers are near tears as they express their gratitude that someone has taken the time to come to them with armloads of new and beautiful books. The children are invited to select a book and then to sit with a volunteer to read together for the time allowed. This was particularly humbling for me, since I speak barely a word of Spanish! Believe me, that did not stop them! Intently wanting to show you what they could do, they would sit as close as possible and look up at you with shining eyes for approval and comfort. This is only one of the work weeks that Project Amigo offers during the year. There are 9 work weeks in all, which include; literacy, vision, dental and fiesta (where the village children receive a set of new clothes). I am very pleased that my son, Henri, now 17 years old- will be part of the teen work week in February. It is encouraging for me to experience the common thread that binds us all. These children deserve to be given the opportunity to be educated, well nourished and cared for just as we do for our own children. Giving hope and caring goes so deep in affecting the human spirit. It is a wonderful feeling as I begin to celebrate the Thanksgiving holiday… If you are interested to know more, please go to: ProjectAmigo.org.

THANKSGIVING MENU IS UP! ALL DELIVERIES AS USUAL THAT WEEK (INCLUDING THURSDAY). SOME ITEMS REQUIRE EARLY ORDERING. Dismiss