Saturday, December 4, 2010

Helena as Finalist for Cook-Off in NYC

Cacique Go Autentico Challenge Click here to see competition


CONGRATULATIONS to Stella Ortega (Chicken a la Diabla), Leah Lyon (Shrimp Rajas Al Carbon Panela Tostaditos), Helena Giesea (Helena's Cactus Frittata), and Susan Ten Pas (Roast Squash w/ Pear Soup & Chorizo Meatballs). We were delighted by all the creative and truly brilliant recipes submitted, and were honored by the care and hard work that went into the videos. Selecting finalists was no easy task, but these four brought something extra to the challenge, and we’re excited to watch them bring it again… on camera!


Watch the Go Auténtico Finalist Cook-off premiering on The Cooking Channel, friend us on Facebook for cook-off updates and video snippets, or check back in February to see these 4 finalists compete at Celebrity Chef Aaron Sanchez’s restaurant in New York City to win a trip to Napa Valley and The Culinary Institute of America!


Watch Finalist Helena’s creative spin on a traditional Hispanic ingredient, nopales, and try making Cactus Frittata yourself with silky Crema Mexicana, robust Cotija and mild Panela for a fun and festive vegetarian dish.


Sunday, November 21, 2010

Inside-Sonoma.com Article


Old World Winery 2004 Cabernet Sauvignon Print

{November 17th, 2010} jamesknight 200 Views - 0 Comments ShareThis

Out in the flatlands of the busy little crossroads town Fulton, neighbor to a seasonally pungent onion field and a dusty heavy equipment lot, Darek Trowbridge is going native. The university-trained winemaker, and scion of a multi-generational winemaking family, makes wine the old way. That means using the vineyard’s native yeast instead of laboratory products, minimal sulfur, and managing fermentations with the heat of the sun or the cool of the shade. And if the name evokes a romantic, simpler time when grapes were trodden under bare feet while the whole village came out to celebrate? Naturally, that’s exactly what harvest looks like at Old World Winery.

The 2004 Cabernet Sauvignon, Two Rock Block ($28) hails from an unlikely, warm spot way out in the coastal hills. Aromas of fig jam, Christmas cake and British-style chutney take the lead; dark, blackcurrant and blackberry fruit just the better side of bitter-tinged should please both European and New World-biased palates; and the top-palate finish is firm and even.

If you’re in the area, there’s an opportunity to check out Trowbridge’s unusual, under-the-radar wines this Thursday, November 18. This second in a series of “Flavor Art” dinners, held in a decorative little tasting room in the winemaker’s backyard, will feature hors d’oeuvres followed by a four-course meal by Chef Helena Gustavsson Giesea. Six wine pairings include a floral, library selection 2002 Zinfandel with maple syrup and chili-glazed turkey breast (of course, I tried to get that recipe pairing for this post–alas, meanwhile, here’s one for the Cab, from last month’s dinner).

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Chewy Mocha Cake – Swedish Brownie Version Print

by Chef Helena Giesea

Moist, chewy and simply delicious!

8-10 portions

4 Egg
3 Cups Sugar
2 Sticks of Melted Unsalted Butter
1 1/2 Cup All Purpose Flour
8 Tbsp Cocoa Powder
1/4 Cup Espresso Coffee or Strong Coffee
1 Dash Salt

1. Turn oven to 375º F
2. Whisk egg and sugar fluffy
3. Add melted butter and coffee
4. Sift in flour, salt and cocoa powder
5. Fold mix with spatula until even but still fluffy
6. Pour into a greased cake pan with releasable sides
7. Bake for 30-40 minutes until the cake lets go of the sides but still is sticky inside.

Serve with a scoop of vanilla bean ice cream, topped with whipped cream.

Friday, August 20, 2010

Jenner Bistro Article - 4

A terrific restaurant in Jenner, California

After our pairing venture at the ocean, we craved a good clam chowder before heading home. We set our sights (actually our GPS) on Jenner with the hope of finding a purveyor of clam chowder … and MUCH to our delight, we discovered Jenner Bistro (Jenner Inn & Cottages, 10400 Coast Route 1) whose chef and restaurant manager Helena Giesea welcomed us, even though we were there before she officially opened the restaurant for dinner service. Helena served us a wonderful white clam chowder with roasted vegetables and other creative ingredients and flavors, scrumptious, freshly baked breads, tempura fruit & vegetables, and an exotic, curry-enhanced chicken and noodles entrée. Another Wow! experience.

wowwac.com

Wow! Pairings of Wines & Cheeses

Jenner Bistro Article - 3

On the journey back to San Francisco, I found a little jewel of a Bistro

On the journey back to San Francisco, I found a little jewel of a Bistro, called Jenner Bistro. I cannot recommend it highly enough! After breaking down my equipment, I found myself needing nourishment – unfortunately, in the countryside, it is quite difficult to find a meal after 8:30 pm. I stopped into Jenner Bistro, at 10 pm, and was sure that we would be denied service, but the gracious and talented Helena Giesea, Head Chef, greeted us and prepared a wonderful meal of Tomales Bay Oysters on the half shell, and a Clam Chowder that blew Yaremy’s taste buds away! Next time you are in Jenner, pay Helena a visit, and tell her I said, ” Hello!”
Original text


Christopher Kilday Productions

Jenner Bistro Article - 2

Going That Extra Mile, For Some It's A Breeze--

When we stopped by in the Sonoma coast for our belated meal yesterday, we dined at Jenner Bistro which was an excellent selection, as our meals were very good.
What attracted us was the cheery array of flags flying in the ocean side breeze--

Helena G. Giesea is the chef & manager of this excellent establishment, she was about to close the restaurant for a bit of prep time after brunch & lunch, & to get ready for dinner. We entered her bistro, & she heard our plea. How could she not, take a look at the restaurant's flags---












Saturday, July 10, 2010

Jenner Bistro Article - 1

Jenner Inn’s New Chef Is a Find

What's New — By Melanie Haiken on July 10, 2010 at 7:35 am

Jenner Inn & Cottages on the Russian River
Previously known for its romantic riverside views but not so much for its cuisine, the Jenner Inn and Restaurant suddenly deserves to have its own star on the Sonoma foodie road map. New chef Helena Giesea, who just arrived this spring, is that rare find: a passionate food fanatic who practices exactly what she preaches — and with no outsize ego to overlook, either.
When you first meet Helena, her youth and enthusiasm are contagious, but you wonder if she’s got the experience to pull off her ambitious endeavors. She does; her resume includes stints at Fleur de Lys, Cyrus, and Farmhouse Inn.

Helena Giesea is revitalizing the kitchen at Jenner Inn
But she left the formality of such places behind when she came to Jenner, which is in keeping with this roadside inn’s low-key ambiance. Helena hails from Sweden, where she competed for the title of Miss Fitness. Her focus is on food that’s farmer’s market-fresh and uber-heathy; on the day I dined at Jenner Inn, she was serving whole-grain bread she’d baked that morning. She has started a blog on the Inn’s website where she lists local purveyors whose products she cooks with. Names like Bellweather Farms, Laura Chenel, and Andy’s Produce let you know that what’s on your plate came from just up the road.
Tucked into the hillside just before Highway 1 crests the hill for a view of the Pacific, Jenner Inn and Cottages makes a great weekend getaway from the Bay Area, with simple rooms and cottages, many of them with private riverside decks. Helena’s generous farmhouse-style breakfast is included with a night’s stay.

Nileguide.com