How I Fell in Love with California
Yes, a great evening. Was the Cristal really that chep - wow!
Thank you, Kelly, and yes, that is it exactly!
Beautiful content of the highest order.
Thank you. ♥️ These menus are art.
May we entice you back to the Foreign Cinema anytime soon, and collaborate once more for a redux of Stars at FC another magical night?
I promise itll sell out, and we will be forever honored…. Fingers crossed it could happen again!
I love looking at the “marked up” menu for the events. I was honored to be a part of a team to cook in the James Beard House a few years ago. I still have a stack of our menus and recipes with the notes, scribbles and drawings as the menu progressed through the practices. You can learn a lot about the thought process and creativity of a chef by his or her “scribbles.” I will study yours for the gem that I know is hidden in there.
“entrance of the mandarins” ❤️❤️❤️
I remember visiting you in that house in Big Sur. I share a love of that place on earth. These menus and stories are indeed a treasure.
The Champagne dinner in 73 was a highlight of early Chez Panisse at the time. Roederer Cristal for $18! The sweetbreads en brioche, excellent. The trout, amazing! I had dinner that night with
Seam and Mary (who had just been booted from the family abode by mother Peg) and Claudia. One of the most curious evenings ever...
An employer of mine bought four of the old Zephyr cars, restored them, and used them to travel with clients- the idea being that they were a captive audience for as long as the ride and wine lasted. I enjoyed cooking on it but the ride was bumpy and the kitchen sure got hot. Love your notes and comments on the menus because they remind me of a better time and happier place. Thanks for sharing this. -m.
I was aware of your prominence as a chef, I didn’t realize how remarkable you are as a person. Because of your Substack articles, II delved a bit deeper into your career and watched the documentary produced by Anthony Bourdain, et al. You truly are the last magnificent.
Loved the evocative writing and amazing menus. I love the idea of the breaded rabbit sausage. Question: Is the pink Champagne brut? Brut seems to make the most sense.