Gillian Clark

Gillian, in case you're reading this, I'm pleased to see you enjoying your new life of leisure since all this eGullet publicity came out. Hey, how did he get a picture of me at the tanning salon?

Wow...I've been just trying to let this one die. I suppose I've got to resond to this one. I hear Madonna spends six hours a day at the gym. She's got all kinds of time to be sly. Let me tell you about my 8/12. Woke up at 8 to take the kids to camp after checking email. Had to go get my 1991 suburban inspected. Then went to DMV to get it registered. While Robin circled the block, I ran into the child support division to pick up the summons to serve my ex so that after 7 years he'll finally pay more than $50 a month child support. Then we ran to Home Depot to get more drainage tube so that impending rain from Bonnie and Charlie did not flood the restaurant basement. All the while I'm calling in orders for bread and trying to get my insurance information to the Pediatrician and get back to Susan Lindeborg whom I haven't seen face to face in almost a year and miss terribly. Robin ran back home to make sure that the house wasn't flooding. Didn't stop for lunch, but did grab a bite at a greasy spoon on South Dakota Avenue (my only meal Thursday). I had to make 4 sauces (saved the Bearnaise for 5pm) two soups, 40 pounds of hamburgers and 10 pounds of Turkey burgers. This is really a tempest in teacup. Robin and I could not think of a name. I was originally joking. But it seemed to make sense and flow. We got such positive feedback on the name we decided to keep it. That's all. I'm not as complicated as you guys all seem to think. I'm just a single mother trying to make a living here in DC. I have two kids to raise and put through school. I have bills to pay and so does Robin. We did not intend to make a political or social statement. We're just (if the DCRA would quit its Mad Hatter Tea Party) trying open a store and get some additional income to pay off some debt. Robin and I both belong to a gym but the weekends have been so busy and getting the store together has been so hectic, we just do not have time to go. I envy Madonna her gym and sly time. I just don't have it. Nor is it in my nature. I really don't have time to sit here and read eGullet. I have lunch to serve in an hour. Those of you who don't know....I do all of the cooking at CK. ALL OF IT. I doubt I'll have time to shop at daSto, let alone think of my next "sly" maneuver.

Without completely throwing a wrench into the works, after reading everyone's thoughts on a date we're available for the 21st if this makes it easier. Is 7:30 OK with everyone?

Wow...thanks for the kind words. Your post reminded me of the introduction to Marion Cunningham's cookbook (and research projcet), The Lost Recipes. I'm hoping to keep the food that is American alive and inspire people to try them at home. We hear a lot of compliments all day long. But comments like yours, where I can tell someone really understands what I'm up to, really make my day.

So you're the one who had the burger and all that food. We talked about you...we were impressed.

I just wanted to add before we wrap this up just a few comments about stereotypes and how they relate to all that goes on on Colorado Avenue. You may not know that Robin is white and when the letter to Tom was made public, many people came up to her to congratulate her on her well written letter. One guy waved me out of the way so he could say something to her in my kitchen. I have come up against stereotypes from both black and white. We all have our definitions on how one or the other should behave. I struggled with it and still do. As a kid I was accused of talking white. My brothers were victims of playground fights. Even my daughters are harrassed because of their diction. And I had a boss tell me in my last suit job that I was not qualified because of my race. How could I know how to effecitively market to white people? It has been life long learning. Evening Star was an eye-opener. Here I was with a staff composed of people in a former life I wouldn't talk to . Drug addicts, people living in shelters, wife beaters, ex-cons...one thing brought us together. The need to cook for a living. Why aren't you out sweeping the street? I often asked them. You cook there's a reason. When I pushed them too hard or fussed about something not being right, they'd complain. I'd say, "The food is more important than your feelings." Don't get me wrong. That goes for me too. We took a lot of heat for having Aunt Jemima pictured in our restaurant. Her smiling face, while it makes some of us black folks cringe, is part of Americana. How could I leave her out? I have come to terms with Aunt Jemima and I've acknowledged my secret admiration of her. Who knows her story? Was she sold away from her parents? Did she have to nurse those white kids and not feed her own? Are they horrible to her? Does she sleep in the barn with the animials? Nonetheless, this woman has arrogance and self-respect and honestly believes she is the best at what she does. Against all odds. She should be poisoning these people. Instead she wants them to eat well. Now THAT is "the food is more important than your feelings. Colorado Kitchen is Aunt Jemima. Smack it down and it will be here cooking up a storm. It is the bandana in 3 dimensions. Because the people on the walls think they are von Karajan. We all have that in common. The need to cook to express ourselves that way. Gerard, Yannick, Roshena, Gillian, Susan, Rastus, Jemima, Ann, Todd, Tom, Ris, Carol....all of us Jemima and Von Karajan. As far as daSto is concerned. I think the language is a great equalizer. I laughed at Robin yesterday for saying it, "You talk black," I said. But seriously, it was a simple name to fit a simple thing. Just as Colorado Kitchen is not heady or pretentious. I could have called it Chez Gillian but how would that have looked? The simple name drew such ire. But think of it. All of us are saying daSto. How's that for eliminating stereotypes? Being black, being white, talking black, talking white...shouldn't we get rid of the differences and the lables. It brings to mind the Sneetches of Dr. Seuss fame. Bellies with stars and bellies with none. Then who had stars from the start and who had none? WOW...how soon could they no longer tell the difference. I admire all of your intuitiveness. So many have come by and asked us how to pronounce it. What language is it? Is it Swedish? Maybe. Cheers to you all. It's been fun. Thanks for letting me clear the air. Gillian

Good Morning Folks, Just wanted to add to my list of places we go to eat. We eat so much American food at Colorado K. We often crave something Asian. I really enjoy Sakana and Nams of Bethesda. Pizza Paradiso also counts me as a regular.

Unorthodox? I don't think so. I am such a traditionalist. Robin makes fun of me because while every other cook in town is wearing all of those chili peppers, fish, bread basket, wacky chef pants; I have always worn houndstooth. I've worn black this year...that was a big step. Brave? Or maybe just a little naive and at times desperate. Some of my best food came from being the only one in the kitchen all day long and needing a soup before 5. Being naive I have gone places, and said things and wound up places I would not have ordinarily. Oh...I made a crack about your chicken you posted a picture of on the site. I used you in an anology.

Number are not annoying. On our two nights off we eat out. I love the new little place you folks marched by on your way to Rays the Steaks. The Mediterranean Cafe. The chicken is great. Best Hummus I've ever had. I think there was little bit of that testing the "angry Chef". Not much. I think the whole carb thing has had more of an impact. Not a big one though because we still run out of biscuits. Adrian doesn't come as often as he leads everyone to believe. But he is great to have on our side. He is very accessible and listens. He's a great listener and he does get involved. I have the highest respect for the man. Williams swept through during his campaign and gave himself credit for CK existing. I think he is a jerk. I would have opened CK even if Marion Barry were still in office. I have been on South Beach for about 2 months. I've lost 20 pounds. I have much more to go (how did I get so fat?) Robin is looking great. She lost 15 or so. We've been cheating like crazy. I need to go back to having my salad for breakfast. We have no more plans for Colorado Avenue. Who knows what may turn up. There is great activity near Takoma Metro...I wouldn't mind a little somethin' over there. LOL...yes. We had deviled eggs on our opening menu. I spent a fortune on ebay getting plates...you know the deviled egg plates. I think the whole month they were on I sold 2 orders. Call me before you come and I'll make you the eggs. I need a day's notice.

Lets see....we've found some vintage apron patterns and had a bunch made....THEY ARE BEAUTIFUL. Susan gave me one that was given to her when she married. It's hanging at CK and is not for sale. I get offers all the time. So we decided to have some made and sell them at daSto. We have Polly Brown (of Teaism fame) making baked goods. Many of my dressings we've bottled. Really cool wine and food candles. Cards, fridge magnets, vintage cook books and appliances...all kinds of stuff. You'll love just browsing. The space is adorable too. Kind of like those Geese that Eunny Jang posted.

I don't consider myself a role model. Funny, when we first opened, people were always trying to tip me. There is a bias in the community about Chefs. Many people who came in thought Robin was the boss and I just worked there. That first article in the Post and the picture of me did draw in a huge black crowd in the beginning. That kind of thinned out. We had to win black people over. The soul food rumor had spread. I had a woman cuss me out for not being black enough. She told me I had to blacken up my food and do carryout. I was a disservice to the black community. I've been accused of having too many white waitstaff. It's a lot of pressure being black and in business. Everyone has a better idea. I really consider myself a Chef who just happens to be black. Not a black chef. I hope black and white kids appreciate my integrity and perseverance and courage. It's more human than any one particular race. I only hope that I have eliminated bias in both the black and white community. Both had preconceived notions of the restaurant and of me. Those black folks that wanted soul food...many have not been back. A few are regulars. About my daughters? They love food. I am glad for that. Magalee has been garde Manger, Sian has washed dishes and made claufoutis. They usually have what is on the menu...and I pile on the veggies. When I had Mag I was advised not to give babies onions. She has been slow to accept onions and sauces in her diet. Sian...my second...I was more relaxed. She loves sauces and likes things spicy (The cayenne nail polish to get her to stop sucking her thumb)

I'm an old 41. I spent a great deal of my shy childhood just watching and listening. I don't know how many of you are aware of this, but all of us who have successfully made a living (not necessarily gotten rich) in this business, know that you have to love what you're doing and really love people. Cooking is really sharing. I share with complete strangers...many become my friends...every day. My food is a little piece of my brain, my history and what I feel about food. Colorado Kitchen is all about food and food memories. I feature pineapple cake because it is the one thing that my father made so perfectly and RARELY and we begged for it. The stars had to be right for him to make it, however. He had to be in a good mood and canned pineapple and canned cherries had to both be on sale (Daddy never goes to Pathmark without his shoebox full of coupons.)

We will have a small corkage fee. And a night (maybe Sunday) with no fee. Glasses are a tough one. We have a small storage area and have no place to store a huge variety of glassware. Remember when Cashion's first opened and wine was served in a straight glass? We have a basic, multi-purpose goblet. But this is our first year with wine. We may grow into it more. Corkers are free to bring glassware if they want I suppose...although Robin and I have not discussed that one. Wine dinners are definitely a possibility. We are looking to stock a few wines and change them often. I am often thinking of featuring my grandmother's jelly jar red...If I can just remember where I put the formula.

That's really interesting. I am not at all like the person that you folks thought I was. Candy Saigon also wrote about me Thanksgiving day. Seems like two different people. Having written for newspapers and magazine I know how important a lead to a story has to be. Candy said I was angry and torqued and all sorts of things. Tom left off the beginning of the letter. But venom was never in my thoughts. Go back and read the letter now. Do I sound as mean? But begin with a few sentences explaining that Carol may be extreme, but all Chef's have a point they won't let customers cross. I DO make substitutions. But appreciate that we struggle over pairings and sauces and starches and textures when we create menu items. Susan used to heavy sigh come menu change time and say, "I wish someone would invent another starch." I am really well liked in the business. Call anyone in the business and ask if they know me and what they think. I'm very pleasant and gracious and well mannered. I will never cut you off, even in my big old Suburban. I love old movies and I'm a big fan of Ella Fitzgerald. I play the cello and have even built a couple. I got to know Mrs. Lewis at the music box center because I make music boxes, too. Make a point of going there she is really something. Some people say I'm too nice. I let the owner of Mrs. Simpsons and the folks at Evening Star do me wrong. I'm loyal to a fault and sometimes that has cost me. I'm glad many of you have gotten to know the real Chef. I created a lot of excitement in Tom Sietsema's chat with a letter I wrote to come to the defense of a fellow Chef who I think was being treated unfairly. Carol got a good laugh out of it. Ann refused to be interviewd by Candy because she knew where it was going. As did Carol. I took the heat and that was fine. What was funny about the daSto thing is really a huge issue. And I may go into it later after service tonight. Wasn't it Marvin Gaye who said, "Believe only half of what you see. Some or none of what you hear." I first heard that line at 6 or 7 and thought it was an exaggeration. Now at 41, I believe it to be gospel.

This neighborhood is in "transition". There are a number of people wandering the streets looking for a drink. We did not them wandering in to CK. So until we established ourselves we thought it a good idea to be dry. At the time we did not know the ABC laws changed to no allow BYOB. Its been three years and we've established a place and an idea in everyone's mind as to what kind of place we are. We never wanted bar flys scaring off those interested in some decent food. We also were just two women with a total of three nickels just wanting to finally open the bloody place. There is also a an element in this neighborhood out to fight this kind of thing. Now we have a huge popluation on our side if anyone challenges us come hearing time. Here is the marketing mind at work in regard to the burgers. We did not open with burgers on the menu. And when they were introduced we figured it would draw the more relaxed dining crowd. Maybe they'd try the burger and then try the monkfish..then the steak and so on. It also seems exclusive and temporary and more desirable offered in limited supply. Logistically, I have a six burner stove and the burger takes up one burner all night in a cast iron skillet. I can't do the rest of the menu as effectively. Often....3 steak, 2 chicken, 11 burgers all at once...reduce the sauces...AHHHHH. I can only handle that once or twice a week.