As a young American chef, wet behind the ears, after receiving the Grande Diplome from the original Cordon Bleu in Paris, I had the great and good fortune to work with Sylvia Schur of Creative Food Service, Inc. in NYC. Jim was an old friend and constant collaborator with Sylvia on multiple projects in the food/restaurant industry! I cooked and worked with Jim on a number of those projects. He was a BIG man with an even BIGGER TEMPER. He did not suffer fools nor badly prepared food!!!!!
JT, I remember meeting you with Jim at an event in those days in the early 70s. I was most impressed with both your warmth and civility and have since become respectful of your encyclopedic knowledge of food and the table. Funny thing was that despite the fact that Jim knew that I was a robust heterosexual, over the years, he never stopped trying to get me into his frying pan!!! Oh, but those were the halcyon days.
Thank you for sharing this amazing experience with James Beard and of course my gratitude overflows for your best ever sea urchins soufflé recipe - Bravo 👏 I will always savor the delicious taste of your creation Sir 👏❤️
It’s nice being connected and engaged with you and your circle of like minded individuals who plain and simple enjoy the pleasure of living well in peace, sharing the best experiences of meaningful happenings with our friends and family 👏❤️
I loved these stories, and as soon as I get whole sea urchins I'll make that souffle. I had a similar dish in April at one of Alain Ducasse's restaurants in Provence. And Stars was so fun and celebratory. My husband and I took my daughter to the bar there on her 21st birthday.
Stars ⭐️ was simply my favorite restaurant in SFO: the food, the fun, the faces and the fanfare in the kitchen. It was a vacation each time, and then I hailed a cab home.
Remarkable man - larger than life! Oh, those sea urchins are TEMPTING! I remember seeing them piled high in crates at Noyo Harbor in Fort Bragg with immense interest - purple, spiny magical things. One day...
Great piece, J.T. I had recently joined The James Beard Society when my son Ben and I visited New York City, circa 1999, to view Universitys for him to attend. We made dinner reservations at The James Beard House and had a marvelous time. Ben had always like to cook with me but that visit to the JBH really got his motor running. Now he is living in New Orleans and often cooks for himself and friends. I wish Jim would have been alive when we visited the JBH. I also wish that the many times I dined at Stars I would have seen you. I attended many meetings in San Francisco; my first stop after dropping the luggage at my hotel was Stars. The most important tip I ever learned from James Beard's cookbooks was the The Canadian cooking method for fish, ie, "The 10 minute rule."
Thank you Brigit, and you just made my day!
And thank you Victoria for liking it!
As a young American chef, wet behind the ears, after receiving the Grande Diplome from the original Cordon Bleu in Paris, I had the great and good fortune to work with Sylvia Schur of Creative Food Service, Inc. in NYC. Jim was an old friend and constant collaborator with Sylvia on multiple projects in the food/restaurant industry! I cooked and worked with Jim on a number of those projects. He was a BIG man with an even BIGGER TEMPER. He did not suffer fools nor badly prepared food!!!!!
Very interesting Raymond, and very true abouit Jim!!
JT, I remember meeting you with Jim at an event in those days in the early 70s. I was most impressed with both your warmth and civility and have since become respectful of your encyclopedic knowledge of food and the table. Funny thing was that despite the fact that Jim knew that I was a robust heterosexual, over the years, he never stopped trying to get me into his frying pan!!! Oh, but those were the halcyon days.
Jim always an optimist when a good looking man was near. Fried or not.
Thank you for sharing this amazing experience with James Beard and of course my gratitude overflows for your best ever sea urchins soufflé recipe - Bravo 👏 I will always savor the delicious taste of your creation Sir 👏❤️
Thank you Mario, and Bravo back!
It’s nice being connected and engaged with you and your circle of like minded individuals who plain and simple enjoy the pleasure of living well in peace, sharing the best experiences of meaningful happenings with our friends and family 👏❤️
Beautifully put, Mario, and thank you.
Another blockbuster of a column. So glad you survived unscathed the hurricane 🌀. Sadly others weren’t so fortunate. A toast of Clase Azul to you 🥃
And a toast back, Mao, and thank you!
I loved these stories, and as soon as I get whole sea urchins I'll make that souffle. I had a similar dish in April at one of Alain Ducasse's restaurants in Provence. And Stars was so fun and celebratory. My husband and I took my daughter to the bar there on her 21st birthday.
Hi Georgeanne, and thank you for the compliment.
As for Stars' bar, a fine place to come of alcohol age!
Fantastico story. Loved everything. Sea urchin soufflé is a fascinating idea. ❤️
Thank you Sheila, and please tell me how it is when you cook it!
Are you in touch about Alex B?
Stars ⭐️ was simply my favorite restaurant in SFO: the food, the fun, the faces and the fanfare in the kitchen. It was a vacation each time, and then I hailed a cab home.
Thank you Jim, a cabs always wise while on vacation!
What wonderful memories! A great read, thank you.
Gorgeous recipes. Wonder how that waiter recalls the espresso incident? Hope he’s having a good chuckle about it now.
Fantastic stories of a larger-than-life character …. Just lovely. Thank you.
Oh how I adore you, your writing, amazing history, and wit, chef.
Remarkable man - larger than life! Oh, those sea urchins are TEMPTING! I remember seeing them piled high in crates at Noyo Harbor in Fort Bragg with immense interest - purple, spiny magical things. One day...
Mind blowing when very fresh just out of very cold waters
Great piece, J.T. I had recently joined The James Beard Society when my son Ben and I visited New York City, circa 1999, to view Universitys for him to attend. We made dinner reservations at The James Beard House and had a marvelous time. Ben had always like to cook with me but that visit to the JBH really got his motor running. Now he is living in New Orleans and often cooks for himself and friends. I wish Jim would have been alive when we visited the JBH. I also wish that the many times I dined at Stars I would have seen you. I attended many meetings in San Francisco; my first stop after dropping the luggage at my hotel was Stars. The most important tip I ever learned from James Beard's cookbooks was the The Canadian cooking method for fish, ie, "The 10 minute rule."
Hi Daniel, and thank you. A fine running motor if he ended up in New Orleans. Great place for food.