Les Flâneurs

Chili Festival in Providence

It wasn't a riveting event, nor did it runt he risk of making a serious headway in the wide world of chili competitions. In fact the dozen or so chilis I tasted were generally devoid of flavor, and, with the exception of the oyster chili I was given, were fundamentally unremarkable.

But the music was fun, the folks seemed to have a good time and, from what I could tell, it was all for a good cause.

This last photo pretty much says it all. Yummeeeee!

Leaving Gracie's

piping Baked Rhode Islands

This past Wednesday Steve and I went in to Gracie’s for a glass of wine at the bar as a sort of final farewell. Interestingly, being St. Patrick’s Day AND the first round of the “March Madness” NCAA basketball tournament in Providence, traffic was a sight to behold! It took us 6 light changes to even get through the intersection just before Gracie’s, where fortunately we then took advantage of the valet parking.

Whew! We ordered two glasses of Westport Rivers sparkling wine and decided we would each have a bowl of Gracie’s signature rigatoni for our supper.

Following the amuse bouche of marinated yuzu fruit we were treated to seared scallops with a cauliflower couscous with pine nuts and currants. Our palates were refreshed by a cool and creamy yuzu sorbet, after which we proceeded to dive into our large bowls of rich, piccante rigatoni. We could only eat a small portion of the generous servings, giving us plenty of leftovers for lunch.

Dessert came next, the tart du jour for Susan, a light coconut cream served with cinnamon ice cream, and crème brulee for Steve. We enjoyed every bite.

We chatted with Ellen, Gracie’s owner, for a bit before our meal, and she encouraged me to “write on the wall” before I left for Paris. This has become a Gracie’s tradition over the years. When an employee moves on from their work at Gracie’s they often write some pearl or sentiment on the kitchen wall to leave their mark, as it were. I had some thoughts already written down, so I went in on Friday morning, as Danielle and Melissa were starting their workday. I had decided that the wall downstairs over the pastry table was a fitting spot for me, as opposed to the general kitchen wall upstairs, since I had done so much of my work over the last 2+ years in that space.

Here is what I wrote:

“Ah, how I love the feel of cool, smooth dough, the aromas of baking wafting from the kitchen, the flavors and textures of an oh so delicious dessert. It’s been a true adventure and a learning experience unlike any thus far. I’ve given it my all, and now it’s time for me to go. May your days be luscious and your nights even more so. And . . . always save room for dessert! Your pastry chef, Sweet Nell.”

I added to my note higher up on the wall: “For J.H. wherever you are, I’ll see you Wednesday at 1pm S.V.”

Chef Joe Hafner and I met regularly in the early months of my employment, although the regularity of our meetings varied after I got to know the routines a little better. We used to have a running joke about “meeting on Wednesday at 1pm” since for any number of reasons our meetings often got postponed.

And there you have it.

To Chef Joe and Ellen: Thanks for everything.

Free at last, free at last, Susie has been set free at last

Melissa Denmark, Susie, and Danielle Lowe

Last Friday, March 5, was Susie's last day at Gracie's. She spent several of her remaining few days explaining the nuances of Gracie's approach to desserts to Melissa, her erstwhile replacement, who will be stepping into her shoes this coming week.

Melissa (that's her on the left), is an incredibly talented and creative Johnson & Wales student who will be graduating this spring. She's bright, motivated, reliable, and asked all the right questions. Susan's assistant Danielle (on the right), who has herself make serious strides toward her own professional development in the world of pastry, rounds out the pastry "department" at the restaurant.

Susan misses the work but it's vital that she move on. It's terribly hard for little compensation, difficult enough for someone in their 20s let alone their 50s, but truth be told she never wanted to work in a restaurant in the first place. Nevertheless, the growth in both her professional development and self-confidence as a chef during the past two years has been tremendous.

So now she's looking to the future: Paris first, spending time studying French and developing her croissant techniques, visiting friends and strolling the city, clearing her head, lightening her heart and thinking next of Valerie's wedding, Melissa's wedding and then. . . ?

Sweet Nell's Baking company has a certain ring to it, don't you think?

Stay tuned - this is one story that's only going to get better.

Big News from the smallest State

A cold rain has been falling off and on here in Providence for the past week or so. We dodged yet another major snow bullet and just had to dodge the hidden potholes floating beneath the surface of lingering puddles (since the city storm drains went out years ago).

It's been nearly a month since I last posted -- my dad's 100th birthday in fact. And frankly, he's largely responsible for what I'm about to tell you.

Johnson & Wales University offered me a job and I said yes. It was that simple.

As many of you know I've been working as a freelance consultant at JWU for nearly two years. This past Friday morning, out of the blue as they say, I was asked if I would like to become a full-time, salaried employee of the university. While it means I won't be joining Susie in Paris in April, the offer and my decision are pregnant with so much more value for the two of us.

So, Susie rescheduled her return from Paris -- she'll still be there nearly a month; more of those details shortly. And we're now planning to reschedule my ticket for Christmas so . . .

Well that's another tale to be told soon.

Anyway, Susie will have plenty to occupy her time: she'll be taking language classes at Alliance Francais in Paris, and a croissant class at Lenotre. Naturally, she plans to spend several afternoons at home working on and developing her croissant technique. I don't know about you, but I can't wait for that. She'll also spend a couple of days with her friend Misato who is now living and working at a pastry shop in Mulhouse, just south of Strasbourg.

And we hope she'll be able to link up with Valerie and meet her fiance -- they're getting married the day before our niece Rachel and Steve tie the nuptial knot in Grand Rapids in May.

Two more tales waiting to be told.

So, our lives have taken another turn, or rather a series of twists and turns. For the past five years in fact. One twist after another; one place of self-discovery followed by a flurry of uncertainty as one door closes only to be succeeded by another door opening. And we are now working on our two-year plan to buy a home in Brittany. Affordable, coastal, and in France. If want to see what I mean:

http://www.moulin.nl/water-mill-france and
http://www.ahouseinbrittany.com/

Once again, another tale waiting to be told.

Hang on folks and keep yur arms inside the car, the ride is just beginning.

Ciao for now, be well, keep calm and stay cool. They were certainly cool at Pascal Pinaud's pastry shop on rue Monge in the 5th:

Thanks Pop for getting me here. You gave me the strength and taught me to realize that the only challenge in life was the fear of putting one foot in front of the other.

Ti amo Papa!

Don Soper turns 100 today!

Dad and his older brother Carroll -- I'm guessing sometime in 1910 but, of course, I wasn't there so I can't be sure.

HAPPY BIRTHDAY POP!

And thanks Dad. I can't begin to tell you how much I owe you for giving me my life back in 1958 and how much more Susie and I owe you for helping to point us on our present journey. The steak we ordered for you tonight brought back affectionate memories of so many dinners we had with you over the years -- almost always involving steak in some form or another -- at the Brown Jug and then at Stoney's in Dalton City. Great food but even greater company.

I love you dad. Always have. Always will.