How Top California Chefs Coped with Lockdown

[Anna N]

Click

From greens and beans to egg salad sandwiches. 

[Maison Rustique]

That egg salad!

[blue_dolphin]

Thanks, @Anna N, for sharing this.  I've been reading so many wrenching restaurant stories these days that I almost didn't click on this topic at all because I thought it might lead to more tales of financial struggles, heartbreak and loss.  

Instead, it was actually a delightful read.  In the case of each chef, there was a dish that seemed to be the focus of the interview but the recipe shared was always for something else!  I'd love to have seen the recipes for Sarah Kirnon's jerk chicken, Alice Water's tomato confit and Reem Assil's maqluba and spice mix.  I was hoping for a chicken stock recipe from Gilbert Pilgram but his margarita recipe is a pure delight!   The last sentence, about never, ever having more than 3 is undoubtedly wise advice, but it's the paragraph before it that I want to copy out and remember:

Quote

Play music while you drink it, you are throwing a mini-fiesta. Making a cocktail at home should always be celebratory. Toast to a happy memory, to your hair, your clean underwear, your friend’s lipstick, a badly trimmed beard, a rainy, shitty day. A good toast renews the soul.

 

 

2 hours ago, Maison Rustique said:

That egg salad!

I know!  I'm going to put a few eggs on to cook so I can try it!

[Anna N]

12 minutes ago, blue_dolphin said:

Thanks, @Anna N, for sharing this.

I am so delighted that you enjoyed it. Sometimes we all post things and wonder if they just fall down into a black hole. When a link we post catches fire, if only with one other person, it makes everything good. I, too, love the quote about a cocktail and I really miss the ones I used to enjoy with @Kerry Bealon beautiful Manitoulin Island.