Newsletter - September 2009

Issue: # 19                                          September 22,  2009

Dear Friends, Colleagues and Patients:

Greetings!  Every September morning, around every street corner in Creteil, you would see schoolboys rushing around the town square. All of them wore school uniforms with their small caps and ties flapping in the breeze.  They were racing to school toting books and satchels, backpacks and lunch buckets.  For all of us, no matter how much time passes after we are no longer in school, the month of
September always feels like the beginning of a new year, and a marker of time passing.

Even as a boy, I remember that the back-to-school initiation rite was always catching the first bug of the season, which meant staying  home and being stuck in doors just when I was so excited to be back at school with my friends.  So this is a gentle reminder that the H1N1 virus is here to stay for awhile.  In the next few weeks there will be even more outbreaks reported.  
So if you are experiencing any symptoms we have to ask you not to come into the office.  I am very sorry about having to take this action, but it is for all of our safety. If you feel sick, please stay home and limit your contact with others. For a complete
list of symptoms H1N1 Flu Infection, see our special alert.

In this issue of Face Forward, I would like to talk about two cosmetic procedures that can really make a difference in boosting the fresh, healthy appearance of your skin: Microdermabrasian and Glycolic Peels. Please note
that these procedures will vary in the degree of effectiveness depending on the setting where they are performed.

This month, I have picked my recipe for cider glazed chicken to be the main treat.  In France this dish is called Poulet au cidre doux and the recipe actually originated in the region where I grew up. The wine I have selected for this dish is a white-
a California Chardonnay from Rosenblum Cellars. We also have an organic beauty tip from our aesthetician Raihana!

Here is to a wonderful start for the new school year!!

Kindest Regards,
Henri P. Gaboriau M.D., FACS

Special Medical Alert
H1N1 Flu Infection, also known as the "Swine" Flu

The symptoms of swine flu in people are similar to the symptoms of regular human seasonal influenza and include fever above 100.4, chills, lethargy, lack of appetite, muscle aches and coughing. Some people with swine flu also have reported runny nose, sore throat, nausea, vomiting and diarrhea.

If you feel that you are experiencing any of these symptoms, please stay home from work or school and limit contact with others to keep from infecting them. For more information, please see http://www.cdc.gov/swineflu .

Microdermabrasian and Glycolic Peels

Microdermabrasian and glycolic peels are procedures that will
vary in the degree of effectiveness depending on the setting where these procedures are performed. If these procedures are performed in a day spa or in a salon, they will not be done according to the same standard as they would be performed under the supervision of a medical doctor and in a medical
spa. 

Treatment and Results

How often will I need treatment?
These procedures are very effective if they are performed regularly.  The best remedy is if they are done to complement one another. A series of glycolic treatments with a series of
microdermabrasian treatments can achieve longer lasting results.

What kind of results can I expect?

These procedures are a very good remedy for sunspots, skin discoloration, and acne, and serve to improve the skin's overall texture.  With a combined effort of microdermabrasian
and glycolic peel, the skin will stimulate the growth of new collagen and improve in texture and color. This dual treatment will not help moderate to deep wrinkles.  Wrinkles are best
remedied with a combination of Botox and cosmetic fillers
such as Radiesse and Juvéderm.  I strongly recommend a
blend of procedures combined with a good home care skin
care regimen. It will make all the difference in the world to your skin.

BEAUTY Tip: Raihana Mahan

RE: Soothe Your Skin

My tip this month might seem like one of Henri's favorite recipes!! I have been exploring some organic home remedies for you that are both economical and refreshing, and can be used in between
your visits to the Sammamish Center! -RM

Raihana's very easy and lovely face mask recipe!
This is so simple and relaxing!!

Ingredients:
1/2 Cucumber
1 tablespoon Yogurt

Puree cucumber and yogurt in a blender, apply it on your face evenly. Leave it on for 15-20 minutes. Rinse off with cold water.

It's a refreshing mask for any type of skin and provides calm and relaxation at the end of a long day. And best of all, it only takes
about 20 minutes!--RM

Our wonderful Aesthetician Raihana Mahan is a Licensed Aesthetician and professional make-up artist in the State of Washington and has extensive experience as a beauty advisor for several cosmetic lines. As a graduate of the Euro Institute, Raihana has a wide range of knowledge and skills, both technical and holistic. Her areas of expertise include skin analysis, Ayurvedic skin typing, aromatherapy, nutrition, detoxification, European facials, microdermabrasion, chemical peels, photofacial therapy, laser hair removal, acne treatments, facial and body waxing, and lash and browtinting.  Raihana is excited to offer the new HydraFacial™ to our many patients.
   

Henri's Cider-Glazed Chicken

Generally speaking, hard ciders from France are usually from the regions of Normandy and Brittany. If you have a choice, get a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too overwhelming for this recipe. --HPG

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves 4                             
Ingredients:
12 chicken tenderloin pieces
(about 3 to four inches)
1/2 teaspoon fine sea salt
1/4 teaspoons black pepper
2 tablespoon, divided
½ cup chopped white onions
2 garlic pegs-finely diced
2 tbs of honey
1 & 1/2 cup hard cider
Directions:
1. Preheat the oven to 400 degrees.  Heat a large skillet to medium-high heat. Sprinkle salt and pepper on the chicken.
2. Melt 1 tablespoon of the butter in the hot skillet, and then brown the chicken for 3 minutes on each side. Transfer the chicken to a small roasting pan.
3. Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions and garlic over medium heat for 5 minutes, stirring occasionally, until they become slightly brown. Add the hard cider and the honey to the pan and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the pan. Allow to thicken or reduce.
4. Pour the thickened cider over the browned chicken and roast in the preheated oven, uncovered, for 10-15 minutes until fork tender.Serve the chicken hot with cider sauce poured over it along with my petite sage cakes.

Henri's Petite Sage Cakes
Petits Pâtés a la Sage, translated loosely as little sage pies,
are actually savory cakes and make a welcome change
from the usual pasta, rice, polenta or potato side dishes!
Sage cakes enhance the flavor of chicken and are a wonderful
way to soak up the extra cider glaze!! --HPG
Ingredients:
4 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon of white pepper
½  tablespoon sugar
6 tablespoons water
1 egg, separated
1 tablespoon fresh sage, finely chopped
Butter or oil for frying

Directions:
Mix the flour, salt, pepper, sugar, water, egg yolk, and sage into a smooth batter. In a separate bowl beat egg white until it has stiff peaks. Gently fold the egg white into the sage batter. Heat the butter or oil in a skillet and fry the sage batter, in heaping tablespoons, for 1 minute on each side, until golden brown. Drain the petite cakes on paper towels before serving.

Caramelized onions give amazing complexity and texture to
the hard cider sauce and chicken recipe. The sauce is so delicious, the chicken is a bit overshadowed.  These petite sage cakes work so that none of the delicious cider glaze can escape.  I also suggest serving with a side dish of plenty of steamed carrots
lightly seasoned with honey and butter. Bon Appetit!!  -Henri P. Gaboriau M.D., FACS

About Henri P. Gaboriau M.D., FACS
Originally from France, Dr. Henri P. Gaboriau obtained his first medical degree at the School of Medicine in Paris. He then transferred to Tulane University School of Medicine in New Orleans, La., where he received his second medical degree in 1994. He stayed at Tulane Medical Center to do his residency in the field of Otolaryngology/Head and Neck Surgery. Following his residency, Dr. Gaboriau moved to Seattle to do a Fellowship in Facial Plastic and Reconstructive Surgery at the University of Washington.  In 2000, he opened the Sammamish Center for Facial Plastic and Reconstructive Surgery and is currently the director of this facility. Dr. Gaboriau is expert in all aspects of Facial Plastic and Reconstructive Surgery, and has over 12 years of experience and expertise that ranges from the traditional face-lift, eyelid surgery, and nose surgery to the advanced endoscopic forehead lift.  (For his complete bio and list of credentials, please see http://www.sammamishfacial.com).

For questions or comments, please reply to practicemanager@sammamishfacial.com. 

SAMMAMISH CENTER
FOR FACIAL PLASTIC & RECONSTRUCTIVE SURGERY
22840 NE 8th Street, Suite 103, Sammamish 98074
www.sammamishfacial.com
425.898.1228.

Published by Sammamish Center for Facial Plastic and Reconstructive Surgery LLC  © 2009