Overview

A collection reflecting the memories, joyful festivities, and bright spots of those who earn their living while playing with food... expressed in menu form by honoring influential people, historical touchstones, and traditions of yore alongside food holidays, pop culture references, and the flavors dreams are made of. Through the rollercoaster of life and the never ending news cycle, finding reasons to celebrate can be hard. All the more reason to indulge, embrace, learn, preserve, and both preserve and evolve our common gastronomic and cultural traditions. With a month of joyful menus plus a handful of recipes within these scrumptious pages, there's plenty to be shared with loved ones.

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Reviews

This collection is an example of compassionate excellence. May we be blessed by hillary's variety and the tenderness of her passion for the earth, its cornucopia of hope, healing, and community. Elizabeth Pipes Swanson

Author Information

HILLARY LAUREN is a 5th generation chef with a passion for seasonality, sustainability, and raising awareness of the impact of food security. Her culinary endeavors developed over countless hours perched on her grandma EdyeBelle's kitchen counter scribbling notes, or cutting curly fries and syruping rainbows on snow cones at her family's cafes in Idaho. This foundational joy was honed at the Culinary Institute of America in New York and Napa Valley, refined at the Bouchon Bakery and Swanson Vineyards in Napa Valley, explored while with Bon Appetit at Google's Mountain View headquarters, and creatively driven after developing food allergies in the midst of her culinary career. She supports others as a private chef, certified nutrition coach, and consultant--forever curious to learn more about the healing powers of food. hillary established Pickle Pie Publishing to self-publish her book, 366 Menus of Celebrations, after learning more about the constraints, limitations, and expenses while comparing possibilities within the established publishing system. She hopes to help others self-publish their books and share the joy of authorship with many. She lives and plays on an island in the Pacific Northwest with her sweet suitor and a revolving menagerie of animals. When not experimenting in her kitchen, she can be found with soil-stained hands walking barefoot in the garden, quietly reading in a cozy corner, or dreaming up stories of the seasonal flora, furry fauna, and funky fungi. She finds joy in perusing grocery shelves and market stalls, foraging wild edibles, and sharing the delights of afternoon tea. ELIZABETH PIPES SWANSON was born of a Cuban mother and fifth-generation New Orleans father, and grew up in the Crescent City. She is a dreammaker and tastemaker known for her warm and marvelous style of entertaining and love of traveling the world with her charismatic husband Clarke W. Swanson. Elizabeth is a loving mother to three beautiful daughters, doting grandmother, and keeper of chickens, burros, geese, cats, and dogs. She comes and goes in a flash donning pastel garden boots and sprinkling fairy dust! BRENDA NORRIE PADIA took on the immense task of editing this entire compilation while working full time in research, adventuring with her husband and bringing new life into the world with the birth of her son. She is amused by perusing menus, magazines, and signage for grammar. MICHELLE BRIGHTSTAR passionately LOVES everything about food: the options, flavors, textures, choices, spices, savory or sweet, the alchemy of combining foods for a meal, dressing up the table, and gathering our friends and family around to feast together. As a fine art painter, Brightstar brings all her senses into play when creating in the kitchen or art studio. You'll find her there exploring, testing, creating, being, sharing, and loving. ABEL F. PADILLA started his culinary career in a small restaurant at 16 years old. First inspired by his grandma's love and dedication for cooking for the whole family, he now feels pride working alongside his talented kitchen team. Abel was born in Los Angeles, raised in Jalisco Mexico, and currently resides in San Jose California. ADRIANA TELIAS is originally from Uruguay South America. She has a background in Plant Science and is a registered dietitian nutritionist. Her goal is to work in disease prevention and promote environmentally sustainable diets. She lives with her husband and two kids in the San Francisco Bay Area. ALECIA Di QUATTRO was born in the San Francisco Bay Area. She embraces her offbeat upbringing and Italian Gypsy heritage, and has a vogue aesthetic inspired by vintage fashion, art, and rock and roll. She continuously aspires to flourish and make the world around her a beautifully unique place. Her love of the culinary arts gives ample allowance to share a favorite dish, scaccia--it embodies her layered style. ANANI TAYIKOS LAWSON has a passion for wine and proves it as a certified sommelier who conducts wine tours in California and France. He has experience at Thomas Keller restaurants--The French Laundry and Per Se--where he curated the award-winning wine lists and received the prestigious Michelin three stars and recognition from renowned magazines, including Forbes and Wine Spectator. ANYA KIRILLOVA is Valentina's granddaughter and spirit-child, born in Kyiv Ukraine. She now lives in Portland with her son Michael, who is also an avid varenyky maker and consumer. Just remember, a dollop of sour cream makes everything better! CHRIS PHELPS was born into a wine-loving family and went on to earn a degree in enology at U.C. Davis, study viticulture and enology at the University of Bordeaux, train at Moueix properties, oversee production at Swanson Vineyards, red winemaking at Caymus Vineyards, associate winemaker at Inglenook Winery in Rutherford, and has been producing his own Napa Cabernet Sauvignon under the Ad Vivum label since 2007. He and his wife, Maria, live in St. Helena, Napa Valley. COURTNEY CROCKER STEES finds joy in sharing delicious foods with people finds true happiness in the smile of her son Coda. Her culinary passion started as a teenager in vo-tech school, leading her to the Culinary Institute of America where she met a kindred spirit and lifelong friend in hillary! A career circling around the culinary capitals of the US eventually led her back to the Finger Lakes region where she is getting certified in Functional Medicine and hopes to inspire future generations. CYNTHIA RESENDIZ knew her interest in food and cooking at a young age would evolve into a career. She enrolled at The California Culinary Academy in San Francisco after high school and is now Chef with sixteen years of experience and noteworthy accomplishments, including assisting a catering event for the Governor of California, Gavin Newsom. She greets opportunity with gratitude and is honored to collaborate on this project. ELIZABETH SCHINDLER has a passion for nourishing the mind, body, and spirit, which is reflected in her professional culinary career of more than 25 years. She has worked primarily with plant forward and allergen friendly food, has a certificate in health coaching, and writes health food articles. Her self-care practice involves yoga, knitting, and spending time in nature. DEANNA KANG attended the Culinary Institute of America in Hyde Park, NY and cooked professionally for 10 years in four countries. While she has eaten many cuisines around the globe, the recipe she most longs for is her mother's homemade kimchi. HOLLY SCHALLON's love for cooking, gardening, hosting, and celebrating the simple things in life are rooted in her upbringing and enhanced by her travels and friendships. Having lived and explored abroad, she incorporates some cultural aspects into her daily life, and in doing so, teaches her husband and two daughters about her most cherished rituals -- taking time each day to connect and enjoy; letting food and drink bring people together. JANYRAE SEDA is a multifaceted career woman, mom of three, and granny of three. Formerly a community planner, book shop owner, and multiple-times-over restaurant owner, Seda is currently a full-time painter. You can find her work, from cowgirls to landscapes and city streets to animals, at galleries and fine art festivals throughout The West and in her Boise studio. JARED JABOURI became a professional cook by fluke. His landscaping job's paycheck bounced and he was offered a job flipping burgers while waiting for a friend to clock out. The decision ignited a hidden passion, leading to formal training with a German master chef and Jabouri's name embroidered on a white coat. He offers 'You have a right to an opinion about food, yet no one can know everything, so make your appetite for knowledge as big as your plate.' JEFF FLOWERS is a professional cook who continually expands his knowledge of cuisines from various communities and cultures. Inspired by his family, his culinary contributions to this book are Danish and Ethiopian. His daughter, Hermela, and son, Yonathan, bring him daily joy and inspiration. They reside in the San Francisco Bay Area. KAITLIN PARISH is terrible at baking and following recipes, yet this caveat led her to her destined path--wine. Parish studied wine history and appreciation as part of the curriculum in culinary school and was enchanted by its power. Many of her dearest friends and treasured memories circulate around wine and food, including a daily ritual she learned in Spain called sobremesa, when you relax after a big meal at the table. Parish currently works in wine and raises her son in the Napa Valley. KALI MULLIGAN (sounds like KAY-LEE) loves food! She began early as official taste tester for her mom. Completing Food Education and Service Training in high school guided Mulligan to culinary school in San Francisco, an externship with Walt Disney World, and many years in all facets of the culinary field. She is grateful to have worked alongside many contributors of this book. Now pursuing a career in alternative healing, her heart and soul will forever be in the culinary realm. KEVIN PATTERSON, a San Francisco Bay Area native, started his profession at 16 years old as a short order cook for a hamburger joint called Daily Delight then joined the catering department at Tandem Computers in Cupertino. He attended the California Culinary Academy of San Francisco before he worked in Pruneyard Hotel, and later, with hillary (best chef ever!) at Google headquarters in Mountain View. Patterson currently manages operations for a nonprofit improving access to fresh food. KIMBERLY TRAN is a first generation Vietnamese American, born into a family of great cooks in the San Francisco area. As a child she was concerned with fitting in and eating American food but by early adulthood her interest in Vietnamese food sparked. She spent many years in restaurants including eight in the cafes of Google while earning a degree in kinesiology and exercise nutrition. Since Covid, she appreciates having more time at home, cooking Vietnamese food for her husband and young children. LESLIE ECKERT-PAGE (say less-LEE) loves making and learning. Her interest in food started at 22, cooking by trial and errors, she hit the ground running baking pies from scratch, making sourdough bread, and preserving pickles, jam, and marinara with produce from her backyard garden. Eckert is also an avid knitter and crocheter. Her favorite technique is brioche because it's fun with a dash of stress! (Brioche knitting or brioche baking? Yes.) LUIS RODRIGUEZ--and his parents--offer proof that humans are capable of overcoming adversity and achieving dreams. As a Latino immigrant from Veracruz, Mexico, Luis has faced many obstacles. The culinary world is just one example of the labor of love and kindness that guides Rodriguez's goals to empower others and celebrate the good in people. His advice is to be yourself and leave your mark. It all starts with you. MARSHA NUNES is a Jamaican born and San Francisco-raised queer woman of color. Being at the crossroads of multiple cultures is complex; Jamaican food keeps Nunes in sync with her identity and memories of her childhood. Growing her roots in San Francisco, Marsha lives with her partner Stara, her puppy Jaxon (pictured), and a few blocks from her mother Janet (My Big Fat Greek Wedding style). She enjoys pre-covid traveling, good coffee, life's simple moments, and learning from all people and cultures. MEGAN VERNON (CROOM) graduated with honors from the California Culinary Academy in 2002. Following her externship, Croom joined Francis Coppola Presents in 2004 at Café Rosso & Bianco in Palo Alto and their Geyserville winery then went into corporate dining and catering--including at Google--always bringing her dedication to local, seasonal ingredients. From cook to chef to general manager, backyard gatherings with her loved ones--even adorable pugs--is where Croom is most comfortable expressing her love. NATE BADER began his culinary career in the early 2000s in his native state of Colorado. After a bachelor's from University of Colorado and working in various restaurants, Bader attended the Culinary Art Institute in Denver. A relocation to the San Francisco Bay Area brought Nate to corporate dining at Google then Microsoft as Executive Chef. Nate enjoys all things sports and spending time with his wife Stephany, daughter Sydney, and son Carter. NERISSA WARD's passion for cooking began early, growing up in 1980s Calcutta-India in an Anglo-Indian home. The diverse community and culture were gifts of new flavors and cooking techniques. Nerissa was fourteen when the Ward family immigrated to San Jose, California. She helped at her Aunt's restaurant, The Empress of India and went on to work in a variety of high volume kitchens including at Google and Apple then into self- employment. After moving to Virginia, she launched her own food truck, Chutney Mary's--visit for eats, or follow on social media for inspiration! PUSHPA PANDYA's secret to making delectable meals is making curries the way her mom made them. Pandya moved away from her home country, India, for an improved life with education and work opportunities, but more importantly, for fairness--especially to women. The decision was priceless, meeting coworkers, building friendships, and working in tech, but the sacrifice also meant craving her mother's cooking. With her mother a phone call away and the internet's guidance, Pandya learned basic curries within a week's time! RONNIE KELII LEE-APOLO grew up in Oahu, Waimanalo on a ranch in a multigenerational house, enjoying his grandpa's Hawaiian food-especially the dried aku!--plus egg foo young from Chinese Garden restaurant where his mom was a waitress. He recalls always bring surrounded by delicious food growing up but it was working with chef hillary at Google, as a dishwasher, where lee-Apolo decided to devote his life to cooking. He quickly moved up in the kitchen, learning to use his pallet, understanding flavors, finding direction in life. He has gone on to work with many other amazing chefs and often spends his off-work hours cooking and writing menus at home. Like music, food has no boundaries. It's beautiful. Aloha! SALLE MADISON imagined a life in the wild openness of The Last Frontier as a child but had no idea the culinary field would be the reason. She joined the US Coast Guard as a Culinary Specialist and relocated to Alaska. During her 10 years living in Alaska, she met her husband, adopted a rescue pup, and is a mother to two lovely children. Madison can be found adventuring the outdoors, baking and decorating elaborate custom cakes, sharing kitchen wisdom and technique with her kiddos, and randomly texting her sister hillary. SALVATORE CALONE after working more than twenty years in restaurants and corporate food service, Sal now spends his time testing recipes in his kitchen, reading books at local coffeehouses, and sometimes he writes. SEAN RANDALL is a graduate of the French Culinary Institute in Manhattan, has a career path of an in-demand Executive Chef. With experience in New York's renowned restaurants including Balthazar and Essex House then high volume dining in the tech giants of Silicon Valley including Intel, Google, and Pixar. Sean now brings his passion for sustainability and nourishment to Tennessee at his own hospitality company. SIMONA PIÑON-BÜRGI was born and raised in the Italian speaking part of Switzerland (Ticino canton). She feels lucky to have grown up in a bi-lingual German and Italian household and come to the US in her early 20s for an English language program. She is still here nearly 20 years later--she fell in love and married Tomas, the son of her host family! Simona has fond memories growing up alongside her father in professional kitchens and her mother in the home kitchen, learning vital skills from both that she passes to her two young sons, Dimitri and Enzo, as they cook and bake together. HANS BÜRGI is a renowned Master Chef in Switzerland and started his cooking career at only fifteen when he left home to pursue his dream. Bürgi went on to dedicate decades to being an executive chef in many settings, sat on exam panels for aspiring chefs, served as president of the Ticino Chef Committee and the Swiss Society of Cooks, is a certified dietician cook, and global Master Chef as accredited by World Association of Chefs' Societies. SIMONA VALLONE was born and raised a few miles from Mount Vesuvius in Southern Italy. She moved to California in 2010 and lives in Redwood City with her husband Nathan. Vallone enjoys playing with doughs to make pizza, bread, and pasta from scratch. Her love for nature and concern for social justice inspired her to become vegetarian twenty years ago and an advocate for sustainable agricultural practices. TRAC HOANG took his time in finding a profession he could be dedicated to. While touring the California Culinary Academy in his mid-20s, he thought 'What's better than to make someone's day with something so primal and simple as a delicious meal?' He never looked back. Perseverance and luck led him to become a chef inside the walls of Google. Eating is a necessity and will always be in everyone's daily life, and Hoang's goal is not to impress or change a person's world, but simply to garner a smiling ""mmm""--priceless, joyful moments. WINSON DUONG was supposed to follow in his dad's footsteps and become a computer engineer, but found himself in the kitchen, learning from his mother. Cooking professionally for 15 years, Duong has been a chef at corporate giants such as Google and Palantir, but prefers the setting of a small restaurant. Now, we'll find Duong running Paper Plane, an award-winning craft cocktail bar, and SuperGood Kitchen, a restaurant serving Southeast Asian homestyle cuisine, in San Jose. He's interested in primitive cooking techniques and trying to incorporate these with modern nutrition science to develop meals big on flavor and health.

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