Bonne Vie Kitchen
Catering rustic and refined dishes with gourmet flair. We invite you to experience good food, good life at your next event.
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Recipes + Blog

sharing the good life through delicious recipes, style trends, entertaining tips and more

Haley+Clayton’s Barn Wedding

Haley + Clayton's Back 40 Wedding was a barnburner!           These two know how to make an unforgettable entrance!        Speak now or forever hold your peace!                         To your new beginning Clayton +  Haley September 15, 2018          ...

Our trip to Saluti Vineyard in Somerset California

      Our trip to Saluti Vineyard in Somerset California                     If a picnic had any rules it would be to relax and enjoy            nature with delicious easy to eat finger foods. I can't             think of a more calm tranquil place to enjoy a picnic             than the mediterranean style vineyards of Saluti.                          Their wine estate is nestled in the...

French tarragon chicken pot pie

  Add a bit of French flair to this classic comfort dish with a good white wine, the quintessential French herb tarragon and a puff pastry crust. Prepared in my favorite Staub 10” Cast Iron Fry Pan for easy preparation from stove top to oven finishing.   PROVISIONS 2 8x10 sheets of puff pastry, cut into triangles. 2 cups cooked chicken, shredded 2 cups white creamer potatoes, unpeeled, cut into 1 inch pieces -leaving the skin adds a rustic touch 6 small shallots, peeled and cut in half, lengthwise. 3 celery ribs, sliced into 1 inch pieces. 3 tablespoons...

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ultra violet wedding inspiration

The new trends in event styling and wedding décor each year offer so much inspiration for me. I start pinning ideas in the fall for what will be the look of spring and summer weddings the following year. This year I am over the moon over the color and décor tends. This season we’ll see soft hues of ultra violet, romantic pastel bouquets with trailing foliage, touches of metallic and burnished metals, sequin accents and contemporary details. All things Ultra violet take the spot light in 2018 Described as...

acorn squash with quinoa asparagus and radicchio

Winter Squash So excited to see winter vegetables, pumpkins, apples and squash in the market this week! That combined with a drizzly afternoon inspired me to create this fall dish for lunch. The Autumn inspired Vinaigrette adds a sweet zesty finish to the dish. Provisions Two medium size winter squash. Because of their size, Acorn, Delicata or Kabocha varieties work best for this dish. 2 tablespoons ghee or grapeseed oil 1 cup tri colored quinoa, soaked overnight rinsed and drained *see chef’s note 1 pound of asparagus, ends trimmed 2 shallots, finely chopped 2 cups of...

raw pumpkin oat cookies

Fun Fact! Pumpkins are not a vegetable; they're actually a fruit, a berry to be exact. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. These raw pumpkin treats are bursting with pumpkin flavor and all of the traditional "pumpkin pie spices". A batch will keep for two weeks in the fridge. They make a great grab and go breakfast or a quick snack. Provisions 1/2 cup organic pumpkin puree 1 cup chopped dates 1/4 cup honey 1 tablespoon flax seeds 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon allspice pinch of clove pinch...

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shrimp and chorizo paella cakes with saffron aioli

  Traditional paella originated in the eastern Spanish city of Valencia and has become a global favorite. A humble dish made with rice and typically seafood and sausage that was fresh and local from the countryside and coast then cooked over an open flame in a wide flat pan. Some food historians say that it was a dish that Moorish kings food servants crafted from leftover banquets. It really has become a global favorite, so many variations exist. in our version we started with  aborio rice because it becomes both...

eggplant caponata appetizer

  I am often asked for a recipe for an “appetizer that’s healthy”. I created this one based on the basic ingredients  from one of my favorite casual eateries in San Francisco, the Delarosa. Here I used French picholine olives and purple basil for vibrant color. Provisions 1 small eggplant (about 2 ½ cups) cut into ½ inch cubes ½ cup yellow onion, diced 3 cloves garlic, slivered 2 stalks celery ¼ cup grapeseed or avocado oil 2 tablespoons green olives-pitted and rough chopped 1 tablespoon capers ¼ cup Italian flat leaf parsley, rough chopped ¼ cup fresh basil,...

preserved lemons

  Preserved lemons are my favorite “go to” condiment to add bright lemon flavor to marinades, vinaigrettes & veggie dips. See below for my lemon tahini dip…it’s one of my favorites! Provisions 6 thin skinned lemons, well-scrubbed and quartered lengthwise, cutting within ½ inch of the stem so that the quarters are still attached at the base. Juice of 3 additional lemons 1 cup course sea salt 3 cinnamon sticks 2 bay leaves Process Sprinkle 2 tablespoons of salt in the bottom of a sterilized 1 quart canning jar. Sprinkle all of the cut...