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PETITCHEF |
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Hollywood?s ?Golden Age? Dining
They cleaned, sauced and sauteed chicken livers for Don the Beachcomber’s “Rumaki” and peeled, deveined and skewered shrimp for “BBQ Shrimp with Ginger and Lime” from the old Spago Restaurant, which overlooked Sunset Blvd. They poached chicken breasts and saved the broth for me, boiled eggs, and chopped various lettuces and cheeses for the Brown Derby’s “Original Cobb Salad’. The final dish was the “Romanoff’s Chocolate Souffle”, the perfect ending to this sumptuous meal. Liz had pre-measured the ingredients of this very glamorous finale into a beautiful “mis en place” arrangement, including 12 carefully separated eggs, milk, sugar, flour, vanilla extract, salt and powdered sugar. As students arrived, they were greeted with stories about how Hollywood restaurateurs developed their menus, prepared their dishes and built their reputations. They learned how movie stars became the center of attention, while being surrounded by some of the most elegant cuisine the world has ever know. As the evening progressed, everyone mingled like movie stars with flashbulbs popping, and they dined on great recipes prepared with flair by Hollywood photographer and chef, Greg Henry. Each famous, delicious and historic dish was fit for such super-stars as Dorothy Lamour, James Cagny, Judy Garland, Groucho Marx and Bing Crosby. And just think, this all took place in my lovely kitchen high up on the side of a volcano overlooking Boquete, Panama.
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