NOTES FROM THE KITCHEN

Fall 2007

Dear friends,

At this time last year, I was gathering all my energy in a remote village of Provence to get ready to launch Quintessencia. Nervous and franticly occupied by starting my new company, I spent most of my time working. Every day I was at the markets, planning menus, and taking pictures of the resulting dishes. It was a time of great challenge and unanswered questions.

Now, a year later, having returned to New York, I look back with a smile and think to myself that if I had to do this again, I would probably relax a little, grab a glass of wine, and invite the farmers for dinner, instead of getting back to work. Sometimes life teaches you the way.

This past year was full of rich experiences and encounters, feeding my perspectives and nurturing my hopes to succeed. Thanks to hard work, patience, and to you, my friends and clients, Quintessencia has come a long way.

Fall, my favorite season, is now at our door. It is a season of gatherings, colors, and ripeness. To fully partake in fall's bounty, be sure to check out the recipes page for a list of fall fruits and vegetables.

As the new season arrives, I am bursting with ideas for this coming year. Full of a new energy, I am composing some fantastic menus for your enjoyment.

I am also happy to announce a few important projects and new people that will certainly enrich your culinary experience through the coming months. Quintessencia will:

• Offer a brand new seasonal menu and catering services for individuals and corporate parties.
• Initiate new services involving not only cooking for you, but also a full report on your nutrition, eating habits, and needs.
• Provide a new, Web-based way for you to order custom prepared, healthy meals.
• Launch a new program to introduce teenagers to the best of New York, bringing them to restaurants, bakeries, and gourmet markets.
• Continue to support Heart’s Home. With 35 centers in 19 countries, this program helps those in need with "the power of simple love." As caterer and sponsor, Quintessencia helped inaugurate their brand new center, the International Center for a Culture of Compassion, in upstate NY on September 23.
• Welcome a new team member:  David Herr, a graduate from the French Culinary Institute, will continue to help create menus with even more choices.
• Offer a culinary trip to Alsace, France, my birth province, in summer 2008. We will post information on the Web site as it becomes available.

The dance continues, in the kitchen, for the pleasure of your senses.

From my heart to your home,

Patricia Catenne
Founder, Quintessencia