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.

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.
  
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• 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!

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.)

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

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.

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.

Eat, drink wine and sleep. That was my first week, and it was like a dream.

My mother made "Hen in a Pot" for our first lunch, and this French staple set the tone for the rest of the trip. It was Henry the IV, the first Protestant King of France, who declared that every French citizen should be able to eat this meal once a week under his reign. I'll tell you the secret to making this dish a winner on a future KWMR show.

Last Monday on my KWMR "Kati's Kitchen" show, I gave away a simple beet recipe that many people have asked about ever since.

The beet, often thought of as a winter vegetable, is actually at its prime right now in September .This colourful root should be selected fon the basis of firmness and smoothness, blemish-free, and dark red or golden yellow skins. Before refrigerating , separate the beets from the leaves. To keep the beets dry, store them and the leaves unwashed in a separate plastic bag. The leaves will last for 2, 3 days and can be stir fried. The beets themselves can stay fresh for 2, 3 weeks

So sorry it took me so long to post this recipe. I've just been too busy and too happy.

It is so hard to believe that another summer week has gone by.

Last  Monday, July 28th, I called into KWMR after just waking up, hearing the sweet little birds right outside my bed here in Stinson Beach. I promise I will be more prompt in giving you my recipes!

I just don't know where the times goes. And I'm still trying to become good friends with my computer (which doesn't seem to speak French!)

Because it was Monday, I described the "Detox Vegetable Soup." This how we French people get to drink so much wine, and still be healthy!

Is anyone out there aware (like I have been for some 34 years) of the emergence of the Marin County "terroir"?

Please write me if you do! That is it for homework today.

Now, a recipe which I served last Sunday, July 14th, at the West Marin Solar Festival, in Point Reyes Station: