KT's Kitchen BlogKT's Kitchen Bloghttp://www.ktskitchen.us.com/kts_kitchen_blog/2011-11-19T17:54:07ZSquarespaceUCSF Carol Franc Buck Breast Care Center: Healing Power of Good Foodhttp://www.ktskitchen.us.com/kts_kitchen_blog/2011/11/19/ucsf-carol-franc-buck-breast-care-center-healing-power-of-go.html[Your Name Here]2011-11-19T17:55:30Z2011-11-19T17:55:30ZSince I participated in the UCSF Franc Buck Breast Cancer Center’s “Taste for the Cure and Taste of Science” event in San Francisco today, I’ve been giving more thought how I, as French Private Chef based in Marin County, can help prevent and perhaps cure women addressing the very real consequences of breast cancer, as well as other related maladies. So here is my message to you.

 

Why not treat yourself to seasonal, organic custom made menus delivered at your home or cooked in your kitchen?

It is people like you who need the attention and service of a private chef. Sit back and feel good, and let me pamper you with food that is both delicious and healing.

]]>The Dinner Salon @ Kalehttp://www.ktskitchen.us.com/kts_kitchen_blog/2011/6/27/the-dinner-salon-kale.html[Your Name Here]2011-06-27T18:55:35Z2011-06-27T18:55:35ZFor those "locavores" seeking an opportunity to indulge oneself with fantastic French food created from the bounty of West Marin, you know have that opportunity.

KT's Kitchen, in cooperation with the Ocean Song Retreat, are launching a monthly salon beginning this week on this Thursday. You can find out the details and directions at the following website: www.oceansongretreat.com

Once a hang out of beat poets, this place is magical, and has its own farm located right on-site: Duxberry Farms. The inaugural launch will feature the wines of legendary Sean Thackery, who also hails from Bolinas.

The menu is exquisite and is as follows:

]]>How to Eat Delicious French Food -- and Lose Weight!http://www.ktskitchen.us.com/kts_kitchen_blog/2011/1/7/how-to-eat-delicious-french-food-and-lose-weight.html[Your Name Here]2011-01-08T02:21:37Z2011-01-08T02:21:37ZNow that the holidays are over, many of us think we have to eat like sparrows to lose weight.

Think again! I've lost 17 pounds over the past two months while still eating traditional French food -- including homemade "Foie Gras."

]]>Local Food is the Best Medicine!http://www.ktskitchen.us.com/kts_kitchen_blog/2010/4/1/local-food-is-the-best-medicine.html[Your Name Here]2010-04-01T16:09:23Z2010-04-01T16:09:23ZHave you ever looked up the definition of food in the dictionary?

Here’s my favorite Webster definition: food is material which feeds and supports the mind or spirit.

Hailing from France, the idea of food as medicine was ingrained in me. People always wonder why French people live so long, despite their bad habits such as smoking tobacco and drinking wine.

My theory is this: Part of the process of eating food in France is, first of all, walking to the local farmer’s market two or even three times a week. So, food is linked to exercise. Of course, the other healthy aspect of life in France is that the process of eating is slow – the total opposite of fast food. Meals are to be shared in a relaxed atmosphere with good company. It is the human interaction and joy of sharing delicious seasonal food that is also medicine for the soul.

 

]]>Getting Married in 2010? Wedding in Marin County?http://www.ktskitchen.us.com/kts_kitchen_blog/2010/1/17/getting-married-in-2010-wedding-in-marin-county.html[Your Name Here]2010-01-18T01:17:55Z2010-01-18T01:17:55ZFROM AN INTIMATE WEDDING DINNER PARTY TO A CHARMING LARGER SCALE CELEBRATION, KT’S KITCHEN SPECIALIZES IN CRAFTING MENUS THAT COMBINE LOCAL, SEASONNAL AND ORGANIC INGREDIENTS FROM MARIN COUNTY AND THE GREATER BAY AREA INTO A CULINARY MASTERPIECE.

MY CREW AND I WANT TO MAKE SURE THAT YOUr WEDDING DAY IS A MEMORABLE SUCcESS. IN ADDITION TO FOOD SERVICE, WE CAN ASSIST YOU WITH THE RENTALS (NO MARK UP), ON SITE EVENT MANAGEMENT AND BAR SERVICE IN ORDER TO MAKE YOUR DAY OUT-OF-THE-ORDINARY. OUR “SAVOIR-FAIRE” IS FOCUSED ON DELIVERING THE FLAIR THAT REFLECTS YOUR VENUE, YOUR FAMILIES AND YOUR OWN PERSONAL STYLE.

FRENCH BORN, I CULTIVATE THE ESSENCE OF MY NATIVE CUISINE, AND INTERMINGLE CLASSIC COUNTRY FRENCH RECIPES WITH INFLUENCES FROM OTHER BORDERing COUNTRIES, SUCH AS SPAIN AND GERMANY. I DO NOT HESITATE TO SEEK INSPIRATION FROM TUNISIAN AND MARTINIQUE FOODS, ALONG WITH MY FAVORITE FAMILY DISHES FROM NORMANDY AND PROVENCE. I LOVE TO INTEGRATE CALIFORNIA NATIVE CUSINES, INCLUDING THE TASTY FOOD OF MEXICO. VARIETY IS THE SPICE OF LIFE! I AM ALSO AN EXPERT ON VEGETARIAN, VEGAN AND OTHER SPECIAL DIET MENUS.

 

]]>New Fall Menu Available! 20% Discount for First Time Customers!http://www.ktskitchen.us.com/kts_kitchen_blog/2009/10/18/new-fall-menu-available-20-discount-for-first-time-customers.html[Your Name Here]2009-10-18T16:09:37Z2009-10-18T16:09:37ZAs the weather turns chilly and the rain begins to fall, why not sample some of these seasonal menu options based on what is now available from our local producers?

My regular menu items listed on this website are also still available.

I'll be discussing many of these recipes on upcoming KWMR radio shows at 9:30 am on 10/19, 11/2, 11/16, 11/30, 12/14 and 12/28. Go to www.kwmr.org.

 

FALL APPETIZERS:

 

  • PECAN AND CAULIFLOWER PATE: A raw food favorite at potlucks.
  • RABBIT OR DUCK TERRINE WITH CORNICHONS: From Mark Pasternak's farm in Nicasio, the same terrine one can enjoy at Chez Panisse or the Fench Laundry.
  • WARM CHICKEN LIVER PATE IN PASTRY: A baked, unctuos pate sitting on a half moon pastry crust.
  • POSH PIGGIES: A spiffed up version of the classic "pigs in a blanket," a crowd pleaser.
  • WILD MUSHROOM, GARDEN HERBS AND GOAT CHEESE TART: Savory bites featuring local vegetables and herbs.
  • BRIE CHEESE “EN CROUTE:” A warm and melting Marin County "Rouge et Noir" wheel of Brie, served in a puff pastry casing with Port marinated cranberrries.
  •  
  • OVEN ROASTED PRUNES WRAPPED WITH PANCETTA: A lovely sweet-salty combinasison.
  • SMOKED SALMON ON POTATO CRISPS: With dill creme fraiche; great with white wine, especially Sauvignon Blanc or Pinot Gris.
  • PROSCIUTTO WRAPPED PRAWNS: With balsamic vinegar; A fave of seafood lovers.
  • SAVORY CAKE: Baked with local herbs and gorgonzola; A perfect little bite!

]]>Meet Our Local Organic Food Providers...http://www.ktskitchen.us.com/kts_kitchen_blog/2009/7/12/meet-our-local-organic-food-providers.html[Your Name Here]2009-07-12T18:01:56Z2009-07-12T18:01:56ZFood is also an integral part of the life in the Point Reyes Peninsula and West Marin: ranches, vineyards, vegetable and fruit farms, cheese makers, oyster beds, and even flower growers – they can all be found here on the edge of the world. KT's Kitchen has developed a Summer Seasonal West Marin Green Cuisine menu that reflects the “terroir” of West Marin...and which engages the senses in tastes that reflect local both nature and the changing seasons. This menu is now available at Seadrift rentals in Stinson Beach, private parties and select lodging establishments in Inverness and throughout Marin County.

First Courses

One first course possibility is Heirloom consommé that features vine ripened tomatoes from Wild Blue Farm of Tomales, tucked away in the northwestern corner of Marin County and located on the other side of the Tomales Bay. This refined consommé also includes local basil as well as croutons from the infamous Bovine Bakery in Point Reyes Station.

Another option is a leek salad that is derived from a recipe of Warren Webber, founder of Star Route Farm (www.starroutefarms.com) in Bolinas, the oldest certified organic farm in California. Along with fresh herbs, leeks, orange juice and Italian balsamic vinegar, I sneak in some organic olive oil from McEvoy Ranch (www.mcevoyranch.com), home of 18,000 organic olive trees scattered on 550 acres of oak speckled hills near Petaluma (and the largest wind turbine in Marin County.)

]]>KT’s Kitchen Summer Seasonal "Locavore" Menu Choices!http://www.ktskitchen.us.com/kts_kitchen_blog/2009/6/11/kts-kitchen-summer-seasonal-locavore-menu-choices.html[Your Name Here]2009-06-11T16:02:46Z2009-06-11T16:02:46ZHors d'oeuvres

Devil’s Gulch Ranch Rabbit Terrine with Cornichons

Point Reyes Bleu Cheese on a Puff Pastry with Caramelized Onion and Leeks

Cow girl Creamery Cheese sampler with Bovine Bakery Breads

Drakes Family Farm’s Oysters: mignonette, BBQ & garlic butter sauce

Clark Summit Farms Free Range Chicken Liver Pate

with Cognac and Black Pepper

]]>What Exactly is a "Green" Private Chef Service?http://www.ktskitchen.us.com/kts_kitchen_blog/2009/1/27/what-exactly-is-a-green-private-chef-service.html[Your Name Here]2009-01-27T15:58:42Z2009-01-27T15:58:42ZSeems like every business claims to be green these days, but when it comes to being a private chef and/or a caterer, there are clear ways to lessen the negative environmental impact of what and how we eat food.

 

It all begins with the food itself. Local organic fruits and vegetables are the greenest choice. If one chooses animal proteins, there are now a variety of designations to tell cooks and consumers what’s in their food as well as how chickens, cows, lamb or pigs have been treated during their life times. Free-range organic meats raised in Marin County are my most frequent choice. Fish is becoming a growing problem, however, with the cancellation of the salmon season on the West Coast last year a troubling sign of things to come. I’ve been paying much more attention to this issue lately, often steering my clients to fish or seafood choices that are seasonal and sustainable.

]]>Special Holiday Menus!http://www.ktskitchen.us.com/kts_kitchen_blog/2008/11/18/special-holiday-menus.html[Your Name Here]2008-11-18T03:29:32Z2008-11-18T03:29:32ZBonjour!

 

What a season to celebrate! Once again, it is the time to gather and enjoy the longer and colder nights here in West Marin.

 

As I start thinking about Thanksgiving, Christmas and New Year’s, I thought I would let you know my special Holiday menus that I just came up with sitting in front of a warm fire.

 

If any one of you is too busy to create and pass hors d'oeuvres or first, second, and third courses, and then desserts, help is on the way. I wanted to you all know that I would love to help make your holidays extra special.

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