A Thank You Note
The Best Thank You Note Ever
One day last year, a young man of 13 named Will came into Jaleo, the restaurant which Conni’s daughter, Tonija, manages. They struck up a conversation and, over time, a friendship. It turns out the kid is a real foodie. He has seen almost every episode of every show on The Food Network. He subscribes to almost every food magazine out there. He has gone to most all of the good restaurants in Washington and most of those in New York as well.
Will takes regular cooking classes at the Academie de la Cuisine in Bethesda. He cooks passionately and does tasting dinners for friends and relatives. It also just happens that he goes to the same junior high school that I did and that he got interested in food at about the same age as I did.
Well Tonija got Will a couple of cooking gigs in her restaurant and at a couple of its affiliates in the Washington area. She also decided that it was time for Will and me to meet – and cook together.
On the weekend of April 30, it finally happened. Will and I went back and forth on the menu by e-mail. I ordered necessities (like the roasting rabbit) and a couple of special cheeses off of the internet and did some basic prep work.
Will and his mom arrived Saturday afternoon and he and I went to work. There were to be nine of us for dinner, so we had a lot to do.
The meal was great (the menu is presented below). The wines were good (no, he didn’t). The company was fun and I think a good time was had by all. The fact that nine bodies were strewn all over the house sleeping the sleep of the dead would so indicate!
A few days later, we got this e-mail thank you note.
“If you invite us, we will come back. Thanks. Will”
Out of the mouths of the young… I love it and will treasure it. Don’t worry, Will. We shall. Here’s what we ate
One day last year, a young man of 13 named Will came into Jaleo, the restaurant which Conni’s daughter, Tonija, manages. They struck up a conversation and, over time, a friendship. It turns out the kid is a real foodie. He has seen almost every episode of every show on The Food Network. He subscribes to almost every food magazine out there. He has gone to most all of the good restaurants in Washington and most of those in New York as well.
Will takes regular cooking classes at the Academie de la Cuisine in Bethesda. He cooks passionately and does tasting dinners for friends and relatives. It also just happens that he goes to the same junior high school that I did and that he got interested in food at about the same age as I did.
Well Tonija got Will a couple of cooking gigs in her restaurant and at a couple of its affiliates in the Washington area. She also decided that it was time for Will and me to meet – and cook together.
On the weekend of April 30, it finally happened. Will and I went back and forth on the menu by e-mail. I ordered necessities (like the roasting rabbit) and a couple of special cheeses off of the internet and did some basic prep work.
Will and his mom arrived Saturday afternoon and he and I went to work. There were to be nine of us for dinner, so we had a lot to do.
The meal was great (the menu is presented below). The wines were good (no, he didn’t). The company was fun and I think a good time was had by all. The fact that nine bodies were strewn all over the house sleeping the sleep of the dead would so indicate!
A few days later, we got this e-mail thank you note.
“If you invite us, we will come back. Thanks. Will”
Out of the mouths of the young… I love it and will treasure it. Don’t worry, Will. We shall. Here’s what we ate
Smoked Wild Goose Breast; Goose Foie Gras En Terrine; Nuts, Olives,
Cheese Biscuits En Humidor; Boquerones;
Buñuelos With Manchego, Olives, and Herbs;
Baby Lamb Chops With Moroccan Spice Rub; Savory Jell-O Beans
Charbaut & Fils Champagne; Papirusa Light Manzinilla Sherry, Emilio Lustau
Spring “Pea”chysoisse Martini With Seranno Ham Tuile
Shrimp Boat De Mariscos (Fried Shrimp, Oysters, Clams, Squid); Romesco and Alioli Sauces
Prosecco di Conegliano Carpenè Malvolti
Sorbet of Chamomile, Lavender, Roses
Râble De Lapin Farci Au Four À La Richard Olney
Sautéed Ramps, Wild Mushrooms, Potato Galette
Jan Kris Crossfire Estate
Paso Robles 2003
Salad
Chaource, Cypress Grove Purple Haze Goat Cheese; Walnut Red Wine, Almond Orange Honey Conserves
Domaine de Napa Cabernet Sauvignon, 1985
One Degree of Freedom Cake
Pierre Sparr Tokay Mambourg Grand Cru, 1990
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