Joe Baum was barely 30 years old when he created the first fine dining restaurant located at an airport. It was the Newarker at Newark airport, NJ.
Thanksgiving Day, 1953, was the opening day.
It was a disaster.
Thanksgiving Day dawned, but barely. The airport was shrouded in fog and all the planes were grounded. Passengers, who in olden days dressed in high heels and nice dresses, jackets and ties, were grounded. There was nothing to do. But, Continue reading
Easter is nearly upon us, and with that, many young ones will be looking for a bunny with a basket filled with the most perfect of foods–the egg. I am passionate about eggs and chickens.
When I was a little girl growing up in England during the war (WWII), I had a pet chicken named Lucy. I would take her for rides in a pram (baby carriage for you Americans). She’d look around in all directions from her captive spot, like a tourist, not wanting to miss anything. Perhaps, she welcomed the distraction from her most important task–to lay an egg.
Remarkably when we mention that another has laid an egg, we titter and snicker and think Thank God, Not I! Yet, a well-laid egg cannot be matched. Its shape, its flavor… My favorite breakfast is a soft-boiled egg, toast and tea.
There has arisen a recent urban craze to raise chickens for eggs. A chicken farmer is one food job that one cannot sleep through.
Here are a few words to live by when it comes to thinking about eggs–the very symbol of fertility.
“Love and eggs are best then they are fresh.” –Russian Proverb
“An egg is always an adventure; the next one may be different.” — Oscar Wilde
“Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you, and no amount of future love will right the wrong.” — Anonymous.
The following Valentine’s Day menu was imagined for The Rainbow Room when restaurant impresario Joe Baum was in charge.
Diamond-cut Toasts with Roses of Salmon
Hearts of Artichoke
Love Boat of Oysters, Clams and Shrimp
Baby Pot-Likker Dumplings
Doves Roasted with Lovage and Rosemary
Breasts of Chicken Nested on Fingerlings
Grilled Bass Wrapped (modestly) in Grape Leaves
Ring of Angel Hair Pasta
Salad of Frisée Garnished with Forget-Me-Knots
Upside Down Pair of Tarts
Coeur à la Crème Love Apple Napoleon
Honey Ice Cream Rose Petal Mousse
Cold Violet Soufflé