MARITAL MISS

This past weekend, I flew to Provence for the wedding of a not-to-be-named Celebrity Chef friend of mine. Knowing the Chef's formal style, I was expecting a polished, elegant affair on the gorgeous coast of the French Riviera. Having vacationed there quite frequently, I was au fait (familiar) with the area, the people, and, of course, the food. Needless to say, I was looking forward to a relaxing holiday.

Upon my arrival at the hotel, I was informed that the wedding party had organized special transportation for all guests to the event, as expected. I was then escorted to my chamber where I found a lovely wrapped item on my vanity. Noticing a note on top, I carefully opened it and discovered that the theme of the event was Country Western and to please wear the accessories provided. What?!?!

I was astounded! Country Western in the French Riviera? Why didn't they just have a ho-down in Texas? Although I was very displeased, I donned the cowboy hat and boots and waited in the lobby for transportation. As limousines came and went, I noticed a bus approaching filled with Cowboys and Cowgirls. A party bus? Fredrica does not ride party buses! Just as I turned to walk to my room, I was lassoed by a Cowboy who forced me onto the bus. The rest of the night was a blur as I was forced to drink beer and eat Kansas City steak and potatoes. I was mortified. Don't ya'all, I mean all of you, know what a French Riviera wedding is supposed to be like?

Still recovering,
Fredrica

FRAGRANT FROMAGE

As you know by now a large portion of my heritage is French, which makes me not only an expert, but a true lover of all things cheese. While many may shy away from things that at first may not "smell as sweet," true fromage connoisseurs know the rule of "the stinkier, the better."

I am planning a wine and cheese gathering at my home and am currently constructing the menu. Being a world traveller, I wanted to share my haute cuisine knowledge with my guests in taking them on a wine and cheese tour dans le monde (around the world), to include such renowned items as Los Beyos Cheese from Spain, a firm and tangy cow's milk cheese to pair with Aalto Tempranillo wine from the Ribera del Duero region in Spain.

Ooh la la! I can already smell the delightful aromas of my fromage shopping expedition! If you have any good suggestions for wine or cheese, feel free to comment and I will take it en délibéré (under advisement).

Au revoir!

PATE MEANS PART-AY!

Bonjour mes petites choux!

Are you aware that “petite choux” is a stunning French term of endearment which actually means “my little cabbage?!” I can’t think of anything more wonderful! Us French, always thinking about our stomachs!

Oh, phooey! I don’t care what NABBED! MAGAZINE said about my nationality, I am definitely French and certainly have never even been to Alabama much less was I born there. I’m currently suing them I’ll have you know. The facts are: I have a French name, am three-eighths and one-tenth French and I was Marie Antoinette in a past life. So, let them eat cake!

But, please, let’s leave that horrid mess behind. This blog, and my incredibly important and pertinent work as Viva Swag’s Cucina Celebrity Spokesperson really must take precedence. Today’s topic is Pate. Try serving up Legal Seafoods Bluefish Pate and watch how your guests snap it up. Brilliant, with a touch of Cognac, it’s a delightful treat for you and your petites choux and an absolute must. I’ve said it before and I’ll say it again:

Pate makes the part-ay!

Now, if you’ll excuse me, I must tend to moi poulet which is slowly roasting in it's own succulent juices.