January 13, 2009
Judy & Julia
The movie Julie & Julia brought back great memories of how I met Julia Child in 1978 and how it resulted in adapting her bouillabaisse recipe for a kosher kitchen.
I had just finished writing my first group of paperback cookbooks for Disneyland, Knott’s Berry Farm and The Farmers Market when I received notice that Julia Child was giving a cooking demonstration and book signing in La Jolla to benefit the University of California San Diego Medical Center.
I was fortunate to meet her at the beginning of the session and explained that I was having fun converting her recipes to conform to a kosher home, especially her bouillabaisse recipe, which always includes shellfish. I also mentioned that I often make her Bouillabaisse de Poulet (Chicken Poached in White Wine with Provencal Vegetables). She thought that was ‘just marvelous.”
After she finished teaching the class, we met again when I was in line to have her autograph a cookbook for me. Julia remembered the conversation that we’d had earlier in the day, and she wrote the following: ‘Bon Appetit to Judy who will make all of this (…) kosher! Julia Child.’
Judy will recreate Julia Child’s Kosher Bouillabaisse and additional recipes from Julia’s cookbook such as salad and delicious desserts.
Course Price: $64
course number: #10WD3P13, To register call 310-440-1246.