Become a Chef:
Return to the
Copyright © 2012
by Fred McMillin
Winery of the Week
December 7, 1965—The grand gourmand of America, James Beard, stepped out of his Greenwich Village town house and into a black Oldsmobile. The driver whisked him off to his cooking demonstration in New Jersey. I got to talk alone with James Beard for 45 minutes, since I was the driver.
Meanwhile, Back In The Kitchen
As we rolled through the Lincoln Tunnel, my wife was cooking the crepes and other components he would use in the program, since she was his sole assistant. Another hour and the food was on the stage and Mr. Beard was preparing his delicacies.
Now, we didn't have time to talk wine selections to pair with the dishes; if we had, Beaulieu would have been included, since it was one of very few California wineries making table wines of stature in 1965.
Today, Beaulieu public relations is handled by one of America's few Masters of Wine, Joel Butler. Why not have him match today's Beaulieu wines with Beard's 1965 recipes? He did, and here are the pairings.
Postscript —Only for Crepe Aficionados
Let me quote from a column my wife wrote for our weekly food and wine column in Tehran, Iran. Her very first of eight years of lessons from James Beard was devoted to the many uses of crepes..."The best-known crepe dessert is the Crepe Suzette, created many years ago by the then-apprentice chef Henri Carpentier. Edward, Prince of Wales, visited Monte Carlo and was so impressed by the new dish that it was named after one of the ladies in his party. Later, he retired to Manhattan Beach, California and did home demonstrations. My future husband was planning to attend when he was transferred to Texas and met me, who didn't even own a crepe pan!"
This page created November 2000