I'll never forget when Jean-Louis Palladin appeared in an ad for a blender in a food magazine, completely (and brazenly) naked, with the machine covering his private parts. That was certainly audacious, and memorable...
I am absolutely loving your walks down Culinary Memory Lane Ruth. I had the incredible honor to meet Julia twice. She and Patrick Healy's grandma were friends so she came to visit Patrick when I worked there. A couple of things of note. Patrick was not one to show fear or nervousness. However you could see how anxious he was when Julia was coming. And she was the BEST! She asked me about my career path and I could tell by the way she listened she was actually interested in what this young Sous Chef had to say. I'll never forget that.
I think Patrick Healy is presently executive chef at the Buffalo Club on Olympic Boulevard in Santa Monica, California. https://www.buffaloclub.com/about-us
Robert Lambert makes a calamondin and a finger lime preserve. They have very strong flavors and make an surprising and unusual addition to a cheese plate. https://www.robertlambert.com/store/marmalades-jams-preserves.html . His fruitcakes are extremely dense and packed with nuts and his own dried fruit. They are an expensive indulgence but will change your mind if you think all fruitcake is bad. He even sells some aged fruitcake. https://www.robertlambert.com/store/fruitcake.html . The fruitcake looks spectacular on a cheese plate too.
I love this wonderful way to share memories and thoughts with RR, one of the best food writers we have. She is a treasure, but as much as i love reading what she has to say and following her recipes, every day is too much to keep up with and I feel sad to skip anything. I think once a week would be so much more appreciated.
I hear you Ellen. I know every day is kind of crazy, but moderation is not my strong suit. If I decide to keep going after this residency as writer in residence ends, I will only be posting once or twice a week. But it's nice to have this time to figure out exactly what La Briffe should be. I'm grateful for any feedback you care to give me.
Once, okay, twice a week-PERFECT! Whatever, please keep writing here so I can continue to hear from you -- I've already read all your books and I want more.
I'll never forget when Jean-Louis Palladin appeared in an ad for a blender in a food magazine, completely (and brazenly) naked, with the machine covering his private parts. That was certainly audacious, and memorable...
FABULOUS!!
I am absolutely loving your walks down Culinary Memory Lane Ruth. I had the incredible honor to meet Julia twice. She and Patrick Healy's grandma were friends so she came to visit Patrick when I worked there. A couple of things of note. Patrick was not one to show fear or nervousness. However you could see how anxious he was when Julia was coming. And she was the BEST! She asked me about my career path and I could tell by the way she listened she was actually interested in what this young Sous Chef had to say. I'll never forget that.
I think Patrick Healy is presently executive chef at the Buffalo Club on Olympic Boulevard in Santa Monica, California. https://www.buffaloclub.com/about-us
Correct. He's been there a long time!
Robert Lambert makes a calamondin and a finger lime preserve. They have very strong flavors and make an surprising and unusual addition to a cheese plate. https://www.robertlambert.com/store/marmalades-jams-preserves.html . His fruitcakes are extremely dense and packed with nuts and his own dried fruit. They are an expensive indulgence but will change your mind if you think all fruitcake is bad. He even sells some aged fruitcake. https://www.robertlambert.com/store/fruitcake.html . The fruitcake looks spectacular on a cheese plate too.
Thank you for your amazing newsletters, sharing these treasures. I read all your books, with joy and admiration
I want to be you when I grow up. Oh, damn, I am 69. Is it too late?
I love this wonderful way to share memories and thoughts with RR, one of the best food writers we have. She is a treasure, but as much as i love reading what she has to say and following her recipes, every day is too much to keep up with and I feel sad to skip anything. I think once a week would be so much more appreciated.
I hear you Ellen. I know every day is kind of crazy, but moderation is not my strong suit. If I decide to keep going after this residency as writer in residence ends, I will only be posting once or twice a week. But it's nice to have this time to figure out exactly what La Briffe should be. I'm grateful for any feedback you care to give me.
Write as much as you want, Ruth ... I'll read it all, even if it's days later. And I'll pay ...
Once, okay, twice a week-PERFECT! Whatever, please keep writing here so I can continue to hear from you -- I've already read all your books and I want more.