Noel Riley Fitch’s book “Julia Child – Appetite for life”

Posted by Ed - 27/01/11 at 10:01 pm

After I started this Blog a year or so ago, there were almost no comments and at times, it like writing to myself.  However, recently I had a few encouraging comments. There is actually a real world out there that reads blogs. Thank you.

So here one catch up post about Julia. It is  in response to a kind comment and a request for more:

There were a few other comments on the Cooking with Julia post. Thank you.

For the person wanted more on Julia. Please refer to Noel Riley Fitch’s book  “Julia Child – Appetite for life”,  our Cookery At the Cove weekend cooking  class was mentioned (indirectly) on page 424 under ‘Julia the teacher’ the writer says:  “She taught four-day weekend classes at the Stillwater Cove Ranch on the Sonoma coast in 1981 …”. The Stillwater Cove Ranch (SCR) was where we had the Cookery at the Cove weekend wining and dining adventures and where Julia taught with us. The SCR is still around today and it is a motel frequented by skin divers.  An old plaque above the back door to the old boys ranch kitchen reads “Where Great Cooks pass” or something like that and the lobby used to have an album of our events.  So to the person who wanted more about Julia the book is now available and it’s accurate.

Right below that Stillwater Cove mention the author of the book  writes: “Her most elegant experience was teaching for three years in the week long “Great Chefs” series for the Mondavi vineyards. It was” another writer was quoted “the total gastro Rolls-Royce treatment,”.

Jack, the founder of Cookery at the Cove, and I always laughed because this was about the same time Julia visited our country cove experience.  Imagine Julia’s experience. where Designer  Billy Cross and Chef Michael James provided Julia with Mondavi wine country elegance and luxury for a week, we provided a cleaned up old boy’s ranch overlooking the ocean at Stillwater Cove.   Where in Napa they had might have had a classical environment,  we had country charm, warm hospitality and even great entertainment.

Our Saturday night dinner had seven courses with seven wines poured into seven sets of wine glasses and seven sets of silverware and dishes.  As the evening went on under our master maitre d , Tom, the each set of tableware was removed until the flaming dessert course was finished and table ware was removed.  The table was now clean except for the cups and saucers for flaming coffee before our backwoods country show, a cabaret of staff behind the scenes.  Jack the host was announced by Ed, me, pop up top hat and magic cane and bellowing announcement: “Introducing back from his culinary tour of European eating establishments through the b a c k  D o o r, Monsieur Jack Schneider”.

Then out comes a ‘clem kadiddlehopper red skelton-type’ character in a trench coat and crushed 40’s hat to do his world famous harmonica act.   No sooner did the applause settle down, then from the other side of grand dining room from the kitchen door out came our maitre d in tails and white gloves who pristinely sat at the piano and began playing his version of chopsticks.  But wait,  the long haired and bearded dishwasher with a wet spotted apron now comes out of the same  kitchen door-of all things- sweeping the floor intently. This stopped Tom’s playing cold. In this awkward moment, the dishwasher carefully puts down his broom, Tom slides over and both of them continue to play chopsticks that amazed the audience. The evening continued with Sage the belly dancing dishwasher, and Linda the owner playing cords to old time sing along songs.

Somewhere toward the end Julia, Paul and Rosey slipped out to rest up to be our Sunday guests at Jack’s ocean front house (across Highway one) for, our version of elegance, an Abalone champagne brunch on a $10,000 set of Royal Blue Copenhagen dishes.

Julia, Paul,  her assistant Rosey, Jack and the team hit it off and Julia returned two more times.  Now imagine the Julia team driving a couple hours  to Napa for a week of elegance.  I am sure that Julia and her team enjoyed them both. They were just different experiences.

PS: Believe it or not on my other blog I was sharing how I applied the Cove’s Quality System, invented by Jack, to a 40,000 person worldwide company to become Manager of Corporate Quality Improvement some years later.  Someone read that post and found their diploma from Cookery At The Cove.  What a small world.

Feel free to comment or ask a question. EB

5 Responses to “Noel Riley Fitch’s book “Julia Child – Appetite for life””

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  3. Ed says:
    June 20th, 2011 at 11:17 pm

    Thanks for the encouraging comments.

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  5. Ed says:
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