Shortly after relocating from Santa Barbara, CA to Charleston, SC, I was requested to prepare a dinner at the Briar's Creek Golf Club. I collaborated with Chef Mike Latta of Fig Restaurant in Charleston. The theme of the dinner was celebrating Julia Child.
I had a long relationship with Julia Child as she retired to Santa Barbara in the early 1980s. We met while I was the chef at the Olive Mill Restaurant owned by Paul Vercammen. You make know the name as his son Paul Vercammen Jr. is a journalist on CNN news channel.
Julia lived just down the street from the restaurant in a condo by the sea. One evening she came to dinner at the Olive Mill Bistro along with her husband Paul and winemaker Robert Mondavi and his wife. They enjoyed a local squab prepared with liver dumplings and a local lobster with a lobster scented Bearnaise sauce. I was asked to visit them in the dining room. It was with some caution that I went out, after all, she is Julia Child! My angst was unfounded. They were all warm, enthusiastic and curious about my background. We quickly became culinary buddies and got involved in the American Institute of Wine and Food, cooked at her home, cook for her and James Beard, Julia's Junk garage sale, appeared on her TV show Dinner at Julia's. By the way, here is a link to the Julia Child Foundation.
One one occasion I help prepare a celebratory dinner for Julia's 40th anniversary on PBS. Her first show was all about Boeuf Bourguignon. I worked with the local culinary school at Santa Barbara City College preparing the dish. They had skimped on the wine but the dish was pretty good. When I went into the dining room to say hello, Julia's comment, "It needs more wine." Her palate was spot on.
Back to dinner in Charleston at the Briar's Creek Golf Club. Here is the menu and Julia's recipe for Boeuf Bourguignon.
Bon Appétit
Menu
Gruyere Cheese Soufflé on Cocktail Spoons
Abalone "Comme Chez Nous"
Beef Burgundy Style
Caramelized Apple Tart Tatin
Abalone "Chez Nous"
