I got a call a few days ago from chef John Downey. He had sold his restaurant of some 35 years and plans to retire in the Pacific Northwest. It was an odd call. John said he was cleaning out the fridges and had a couple of gallons of classic veal stock looking for a home. He figured I was one of the few in town that could use this kitchen nectar. He was right.
Even more odd was the coincidence that I was putting on an apron to go and make a pot of my own veal stock with the fifty pounds of veal bones in my fridge. It was a nice parting gift from one of the best chefs to practice the culinary craft on Santa Barbara.
All the best to you John!