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The Life Magazine of Granite Bay
Le Menu
Catering around the calendar
A Chef's Affair is one to remember
By Brenda Meadows
A turkey stuffed portabella mushroom becomes a meal at A Chef's Affair Fine Food and Gourmet Catering.
The fact that the menu at so many parties and events is prepared by A Chef's Affair speaks volumes when it comes to "references." And although the season is upon us, it is never too late to fill winter holiday catering orders at A Chef's Affair Fine Food and Gourmet Catering. The staff is more than willing to work a gathering into their busy holiday schedule.
In the meantime, have lunch or an early dinner at the café. Choose from selections displayed and encased for everyone's viewing, then dining pleasure.
From soups and fresh baked breads to Thai noodles, or the one-third pound sirloin beef patty with bacon, lettuce, tomato, red onion, avocado and cheddar, the dine-in menu is uniquely inviting. Among the specialty sandwiches stands a madras chicken wrap with its tangy dipping sauce. Enthroned in a colorful tortilla, curried chicken salad with an added splash of green apples, currants and baby greens brings a balanced blend of sweets to feisty sauces.
A recent visit to A Chef's Affair was indeed my lucky day because Chef Troi Frankhuizen had prepared her stuffed portabella mushrooms with turkey, bell peppers, onions and sun-dried tomatoes. This specialty is not on the menu and occasionally shows up enthroned in the case. It would be a wonderful treat for a special catered occasion or event - especially during the first three months of 2006 when gatherings need a conversation piece. Plus, the stuffed mushroom is large enough to be served as an entrée.
Then there was the poached pear tart. "Oh my," was all I could say between mouthwatering nibbles of buttery cream and pear sliced for smaller bites. I am not a scone, muffin or tart lover generally. Why I selected this creation above cheesecake, I'll never know. It must have been fate! I now have a new favorite pastry and vow to try tasting a tart each time I am at A Chef's Affair.
Frankhuizen was raised in a Greek home and learned how to prepare great Mediterranean-style dishes at a very young age. After studying stateside and abroad, she specialized in classical, French cuisine. But she didn't stop there and has continued to expand her culinary repertoire. According to Sous Chef Kenny Corbitt, who recently joined the Affair staff, new menu selections are generally creations by Frankhuizen, but she is open to providing her customers with a wide selection. As a result, there is a sharing of ideas and recipes among staff members - a sort of mix and match.
The café also offers cooking classes for adults or kids. Learn to please the palate of and impress any family member or guest with your own delicacies from Hawaii, Mexico, Italy or Greece. Who knows where Frankhuizen might take her 2006 classes? A list will soon be available online at www.achefsaffair.com.
Call 797-1404.
King salmon reigns on cedar plank as summer meal favorite
Date Published: 2007
By Christina Abuelo
Chef Troi Frankhuizen of A Chef's Affair Catering in Granite Bay uses roasted salmon in a dish called lemon herbed orzo salad. The cooked fish is broken up into a serving dish of cooked pasta, tossed with a flavorful dressing and served warm. "It's very easy and versatile," Frankhuizen said. "You can use it as a dinner salad, but it also is nice light fare as a main dish for brunch.”
Lemon Herbed Orzo Salad
1 lb salmon
2 cups uncooked orzo or penne pasta
one large cucumber, cut in half lengthwise and sliced thin
4 tablespoons fresh dill, chopped or 1 ½ tablespoons dried
2 tablespoons rice vinegar
zest and juice of one lemon
1 small shallot, minced
2 teaspoons garlic, minced
½ cup olive oil, plus more for salmon
salt and pepper
¼ cup feta cheese, crumbled
Cook pasta in boiling salted water according to directions on package. Meanwhile, season salmon with oil, salt and pepper and roast in 350°F oven until cooked through. Cool slightly and break up into small chunks. Add to pasta along with cucumbers. Combine rice vinegar, lemon, shallot, garlic, olive oil and salt and pepper to taste and whisk together. Pour dressing over salad and toss carefully. Garnish with feta cheese and serve immediately. Makes 4-6 servings.
KCRA 3 A-List ...
Chef Troi Frankhuizen/A Chefs Affair Fine Catering
"My recipe for floral designer Katie Edwards of Ambience Floral Design: 1 cup enthusiasm, 2T passion, 1 whole bunch of know-how & experience, Equal parts: professionalism & commitment mix it up with style and unique flair."
Troi
To Troi Frankhuizen, owner and chef of A Chef's Affair in Granite Bay, fall means hardy stews, a roast or turkey slowing cooking in the oven, delicious dishes made from various squash and pumpkin pie… "I just love the smell (of a roast in the oven}," she said. The Granite Bay caterer uses in-season vegetables and fruits, including a lot of butternut squash.
Popular fall spices include cloves, cinnamon, star anise and nutmeg according to Cliff. In addition, most local farmers' markets have begun to carry a complete range of fresh seasonal vegetables and fruits from area growers all available for home cookin'.
Thank You for supporting Parmis Magazine! Granite Bay.
Summer Festivities Feature
Outdoor Dining
obstruction
Undeniably, there is something fundamentally appealing about al fresco dining. Magical and uplifting, the open-air setting stimulates all the senses, transporting us away from the workaday world. In the balmy breeze, pedicured guests in open-toed sandals saunter up to the bar. A relaxed host has time to socialize. The food is unpresuming, yet hearty, connecting us in some primal way to the great outdoors and nourishing our souls. Indeed, whether you’re hosting a simple family barbecue or a lavish garden wedding, creating a stress-free ambiance will allow you to enjoy the festivities and your guests. Luckily, it’s not too hard. Outside dining requires little in the way of décor. For evening affairs, strings of hanging lanterns can be hung from trees, and votive candles in jelly jars or foil cupcake holders can enhance the ambiance. Drink options should be in keeping with the relaxed ambiance. Avoid individual mixed drinks in favor of crowd-pleasing concoctions
like sangria and margaritas that can be made up ahead of time. In addition to bottles of wine and beer, offer microbrewed sodas and pitchers of water, lemonade and flavored iced tea for nondrinkers. Buffets are a flexible, less formal setup that go well with summer entertaining. In keeping with the outdoor setting, centerpieces should be more rustic and free-form. The food attractively displayed and garnished with edible flowers and herbs, should take center stage. Consider using baskets of brightly colored fruits and vegetables or small pots of flowers and flowering herbs interspersed throughout the table. Floating candles and freshly picked flowers from the garden in shallow bowls of water is a simple and elegant way to adorn the table. Colorful, seasonal fruits and vegetables, placed directly on the table or spilling out of baskets offer a vibrant alternative. Undoubtedly, planning the right cuisine is the key to your festivities. You can build a menu around a theme that ranges from uncomplicated to elaborate, depending on the occasion as well as your budget and energy level. Some decisions are dictated by logistics. If you’re not planning for guests to sit at tables, consider that they will be juggling a plate, drink and napkin, so be sure to serve tapas-style finger foods. One-bite appetizers are less likely to end up falling apart in guests’ hands or ruining their clothes. Chef Troi Frankhuizen, owner of A Chef’s Affair Fine Catering and Gourmet Café in Granite Bay, recommends room temperature foods that don’t need to be rushed from the oven to the table. “Who wants to eat hot food in the summer?” she asked rhetorically. Noticeably, many of her signature dishes are not served hot. In fact, she markets a “temps de la salle” menu to her clients, steering them toward foods that can be served at room temperature, including dishes like Bruchetta on baby greens with grilled chicken breast and spiced tri-tip on a bed of baby greens with roasted corn salsa. “When food isn’t too hot or too cold, I find that the flavors on a plate marry very well…It’s a real European way of eating.” At the café, popular dishes include Mediterranean meatloaf, Madras Chicken Wrap, Thai noodle salad and broccoli salad. Customers often pick these up to serve at backyard get-togethers. “For a more formal catered affair, we feature many appetizers that stand up to the heat – favorites include fresh Vietnamese spring rolls, caprese skewers and Prosciutto-wrapped melon. That might be followed by a chilled seasonal soup like heirloom tomato gazpacho or honeydew and fresh lavender. For dessert, we avoid rich buttery confections in favor of fruit- inspired treats like strawberries with balsamic reduction.” Chef Frankhuizen also recommends serving decorative bottles filled with ice water infused with sprigs of herbs, lemon or orange peels and edible flowers like lavender or rose. “It’s a unique beverage that adds a decorative element to your table,” she said. After a long winter of eating indoors, a sip of this colorful, aromatic drink may just help quench your thirst for a long-awaited outdoor meal.
Christina Abuelo, a writer and local food promoter,
Resides in Auburn.
Chef Troi Frankhuizen
Kudos
“I can’t tell you how much we enjoyed the delicious food you gave me for Christmas. The turkey was PERFECT. I’ve never tasted such wonderful turkey. And Ohmygod…the stuffing. I couldn’t leave it alone. Your stuffing is easily the most delicious thing I’ve ever tasted. You’ve ruined me for any other stuffing for the rest of my life. Thank you for making my Christmas so yummy and so stress-free.”
Katie Edwards, Ambience Floral Design
“I just wanted to give you and your entire team a big thanks for an outstanding event. Everything was perfect; food, presentation, service and attention to detail. You all did a fantastic job and we really appreciate it. Look forward to working with you again soon.”
Diane Leonard, Dondero & Leonard Inc.
I “just wanted to give some feedback on the wedding catering…Everything went perfectly—the food was delicious, everything was the right temperature, set up was gorgeous, etc. I could not have been more pleased! Also, I wanted to compliment the servers—they had a perfect balance of friendliness and professional demeanor, they were awesome! They were efficient as well. Even my husband, who has been in the Napa restaurant for over 10 years, thought they did a wonderful job. Thanks so much again, it was a great event thanks to you and your staff.”
Suzzette W
“…thank you for catering my 3 rd year anniversary party. It was a huge success and everyone LOVED the food you provided. I received many compliments on the seared pork tenderloin. I will definitely keep you in mind for my 4 th year anniversary party next year. Besides the food being excellent, I really appreciate the great service (food being ready, quick & courteous responses to questions.) It’s been a pleasure working with you and I will gladly recommend A Chef’s Affair to anyone.”
Sandy Brien, The Stamp Art Shoppe
“Thank you for everything. The food and service was outstanding. Everyone at the reception raved about how fantastic everything was.”
Kimberly M
“The food and all the desserts were great! All our guests enjoyed everything. Special thanks for all your time and effort for our event”
Tim and Jennie
“Chef Troi - We thank you for the delicious food and your wonderful services at my brother’s funeral. You made it so much easier for us to not have to worry. We received so many compliments”
Kim
“Thank you so much for your generous donation of time, food and talent. Everything was delicious and the presentation was beautiful. The children of Placer County honor you”
Trish
“I wanted to thank you for meeting with us this week. We enjoyed the yummy lunch and delicious desserts and we also enjoyed meeting you to talk about our upcoming events.”
Terese
“Chef Troi – I was truly impressed with A Chef’s Affair (and I didn’t even eat anything!) and I really enjoyed our interview. Look forward to meeting you again, in any regard”
Jennifer
“We want to thank you for participating in our advisory board. The information you contributed to our meeting will help us better our program and help us give our students knowledge of the industry”
I.T. Staff
“Thank you so very much for the amazing gift basket of gourmet items for our Silent Auction on Oct. 5th. The basket bought in $85”
Mindy
“Thank you for ‘Cooking Up’ a spectacular party. I have gotten so many calls – I’m sure you will too…”
Ellen
“Thank you again for all of your help”
Omni Concepts, Inc.
“To the wonderful people at A Chef’s Affair – thank you - you saved the day!”
Leslie
“Thank you so much for all of your time and energy the week you hosted us for Wee Little Cooks Camp. The kids had a great time and enjoyed the many goodies sent home with them.”
Kristen
“Thanks a bunch for the lunch!...”
Jeff
“Thank you for your time and all the great information on your services. Also, please thank the Chef and Staff.”
Kirsten
“Chef Troi…I loved the cooking class! Thank you for letting me borrow the chef outfit. You are awesome”
Shannon
“Thank you for all of your help with arranging my son’s graduation party. (more like a banquet!!!) Everyone loved the food and its presentation. Hats off to the servers”
Sandra
“Thanks for everything! The Presentation, the food - everything was spectacular and delicious!”
Pam
“Thanks for all your hard, hard work. We couldn’t have pulled this off without you!”
Thanks, Deb
“Words seem a little inadequate to express my appreciation for all that you did to help our Blood Source bloodmobile fundraiser be a success. We can be proud that we raised $48,000 that will get another bloodmobile on the road. You went above and beyond with your generosity of donating the $50 gift cert., and the appetizer party for twelve people. I’ve really enjoyed your talented chef’s abilities and beautiful food presentation and I look forward to doing business with you in the future”
Cyndi
“Dinner was excellent, a taste of home cooking is just what I needed!”
Jason
“Thank you for making our daughter’s engagement party so special. The tasty food, the beautiful presentation and all your helpfulness were what made the day so wonderful. I would definitely recommend you to my family and friends”
Cathy
“Troi and the Gang…thank you so much for the wonderful job you did at our holiday party. The food was great and the decorations were perfect. Several agents asked us who catered and wanted your contact info. Great job!”
Big Valley Mortgage
“The ‘starter’ for our Easter dinner, Hot Artichoke and Prosciutto Dip was really more than delicious! We all loved it, even our young grandsons”
Janet
“I wanted to give you and your entire team a big thanks for an outstanding event. Everything was perfect; food, presentation, service and attention to detail. You all did a fantastic job and we really appreciate it”
Diane
“Our wedding catering went perfectly. The food was delicious, everything was the right temperature, set-up was gorgeous, etc. I could not have been more pleased! Also my compliments to the servers – they had a perfect balance of friendliness and professional demeanor – they were awesome!
Suzzette
“Chef Troi – thank you so much for the excellent food. Special thanks for the use of your equipment. Your staff did the most unbelievable job!! The party was A++”
Duane
“Thank you all for helping to make our Summertime Team Building event such a success. My team had such a great time! I can’t thank you enough. We’ll look forward to working with you all again in the future.”
Stephanie
Marriott Execustay-Sacramento
“Thank you Chef Troi for the incredible soup and fixings!”
Julie
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