23 Comments
author

Yes, a great evening. Was the Cristal really that chep - wow!

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author

And a 4 course dinner at $8.50!!!

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author

Thank you, Kelly, and yes, that is it exactly!

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founding

Jeremiah,

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!

Best,

Gayle

Foreign Cinema

San Francisco

Gayle@foreigncinema.con

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author

Thank you Gayle, great compliments, especialy from you!

Another magical night, a fine idea. Not sure it can make moany though, coming from Mexico and hotel there...

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founding

Well what would that look like?

We are game to host you, and recreate enchanted dreams

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author

Ah, those dreams.

What do yu have in mind for an event(s) - how many, when, etc. - but there are two of us.

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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.

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“entrance of the mandarins” ❤️❤️❤️

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author

That was a lot of fun, and impact!

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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.

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author

Thank you myt dear, and a big kiss to all of you.

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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...

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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.

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author

Hi Mike, and many thanks for this. HOw the staff suffered not an issue in the days of the train's main days.

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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.

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author

Thank you, Angela. Great compliments. Title a bit embarrassing, but very effective!

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Can you imagine if Bobby Flay received that title. I doubt he’d be embarrassed!

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founding

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.

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author

Definitely Brut! And thank you!

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author

Thank you!

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founding

Your acquaintance with Emile Norman is fun for me because I read somewhere that he grew up in Whittier, CA and was a contemporary with a teenaged Richard Nixon, who Norman’s father dubbed a “sneak”. How prescient!

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author

Emile anything but a sneak. Hilarious about Tricky!

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