Wednesday, August 15, will be the 100th anniversary of Julia Child’s birthday. What a remarkable woman she was! She enjoyed an interesting career, married later in life than most women did in her era, moved with her husband when he took a new job in an unfamiliar place, and, feeling bored, found herself casting about for something to occupy her time there. She found it, in her love of great food and the fascinating culture that surrounded her. She taught Americans how to cook French…eliminating the scary, inhibiting aspects of a challenging cuisine through she sheer boldness of her personality, both in the pages of her cookbooks and, eventually, on our TVs. And not only did she help us find the courage of our convictions as she massaged chickens, flipped potato pancakes, and (sometimes) blowtorched cheese, she taught us all just how delicious it is to take a broader perspective on life. In the clip above, she displays her gift for culinary improvisation to David Letterman (who maybe isn’t as appreciative as he should be). Stove isn’t working? Make Beef Tartare Au Gratin!
We had a ball celebrating Julia’s unique contributions to American cuisine in the summer of 2009 with our “Julia Project,” and at 6:30 p.m. on August 15 we’re bringing back the spirit of Julia for one more special night. Our Julia Child’s 100th Birthday Wine Dinner won’t include Beef Tartare Au Gratin, but it will include these spectacular dishes from her repertoire:
Potage Parmentiere (Potato and Leek Soup)
Black Truffle Pearls
Wine: Villa Pozzi Pinot Grigio
Menage Trois Le Canard (Duck 3-Way)
Wine: DuBoeuf Beaujolais-Villages
Wine: Hob Nob Cabernet
Fruits de Mer en Croute
(Seafood with Lobster Sauce in Puff Pastry)
Wine: Josh Cellars Chardonnay
Mousse au Chocolat
Wine: Cristalino Brut Rose Cava
The cost of our dinner will be $80 per person, plus tax and gratuity. To get you in the mood, here’s a real gem of a video in which Julia gets serious with beef in a dish we’ll be featuring. It’s the very first episode of The French Chef, in which she shows us how to make Boeuf Bourguignon. (Note she explains how to peel the pearl onions. Isn’t it nice that today you can buy them peeled in a bag from the supermarket freezer?) Enjoy…then call 216.481.9635 and make your reservations for an evening you won’t forget!