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'.

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Summer Festivities Feature

Outdoor Dining

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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