Here I am in the company of 125 “global chefs” at the Pebble Beach Food & Wine festival, where I am hosting, “California Costal.” All my partner chefs work in California and there are 24 of them. I make up the 25th (though not cooking here anymore).
Your essay brought me back to a Manhattan restaurant called “Charles a la Pommes Soufflé” where a basket fashioned from potatoes was filled with freshly double fried morsels of goodness placed on each table. A long ago happy memory!
Chef Jeremiah, your writing is as delicious as your food. Thank you.
I love that at age 76 I'm still being taught by you.
Your essay brought me back to a Manhattan restaurant called “Charles a la Pommes Soufflé” where a basket fashioned from potatoes was filled with freshly double fried morsels of goodness placed on each table. A long ago happy memory!