Guns, Guns, Everywhere a Gun!

During a recent weekend in Philadelphia, thirty-two people were shot (with guns). It's not nearly as bad as it sounds because only six of them were killed. The good news is that if countries such as Mexico, Cuba, or even Canada choose to attack us, they won't stand a chance. I have to believe this is precisely what our founding fathers had in mind when they wrote the infamous "Right to Bear Arms" amendment.

Even though most of the guns in our City are in the "illegal category", and even though in a typical Philadelphia home, there are probably more guns than television sets, we don't have to be too concerned about the aforementioned invasions.

For a somewhat obvious reason, a significant number of shootings take place in bars and even restaurants. It's probably that lethal combination of guns and alcohol that continues to cause the problems. It really calls for a very simple solution - if you plan to drink, be sure to check your gun when you enter the establishment. Better yet, don't drink and shoot your gun at the same time.

On occasion, accidents do happen and certainly the gun itself is not to blame. A gentleman accidentally shot himself while dining at a local Ruby Tuesday restaurant. The gun was legal and he even had a permit to carry his gun. Again, it was no fault of his own when he placed his hand in his pocket to secure some cash (to pay the bill) and somehow squeezed the trigger. He had to be rushed to a nearby hospital, but it was an accident and certainly it could have been a lot worse. He could have shot his waitress.

All of this is to suggest that it's possible that we have a problem with guns. However, let us not forget our right to bear arms, and more importantly, it's not really the gun that kills and wounds so many people. I would suggest that the real problem is that we actually have too many television sets.

Why do they cry at Weddings?

You must remember the wedding scenes in the "Godfather" - I can assue you that the Family spared no expense for the wedding of The Don's daughter. Weddings come in all shapes and sizes, but one thing is for sure, weddings are an important part of our culture, and no matter what happens, people keep getting married.

It doesn't take a genius to get married, and it certainly doesn't take a genius to have children. If you are blessed with a daughter, you will also be blessed in paying for her wedding. I never understood this so-called rule, and I would also suggest that a wedding is not the most important moment in most people's lives. Having said that, weddings unto themselves have become a gigantic business, and as long as you have the means to finance your daughter's wedding, it's really quite simple.

You merely gather forty or perhaps fifty thousand dollars, and select you favorite
hotel, country club, caterer, or whatever. It's not all that difficult.

Our project is of a very different slant on your proposed wedding. It just happens to be 2011, and trust me when I tell you, not everyone has an extra forty or fifty-thousand dollars lying around. Most of the people are just happy that they figured out a way to get their daughter through school, and the happy thoughts of a wedding has just turned into your worst nightmare.

We have developed an extremely important program for enjoying the experience of a memorable wedding that the father (and mother) of the bride can live to talk about it.

I'm guessing that the members of the Corleone family had the finances to make that very memorable celebration happen (almost without a glitch). We are here catering to a very different audience, and our concept of "Affordable Weddings" can help you through the night (so to speak).

It's all about chefs and great food, and it's all about a bar presentation that will save literally thousands of dollars. It's about the ambiance that is critical to a wedding, and it's about everything you can think of including the music, the glassware, the parking, the photography, and everything that that's involved in a memorable wedding.

We have a litany of professionals who can help you, and we have done it. It doesn't take a genius (or tons of money) to have a wonderful wedding. It's easier than you think!

I Want To Be Like Mike!

I knew going in that Bern's Steakhouse in Tampa is something very special, and I knew the outstanding reputation of Napa Valley's Sequoia Grove. My "job" this particular evening was to have dinner (at Bern's Steakhouse) with the President and Head Winemaker at Sequoia Grove, Mike Trujillo. The challenge was to sample the great wines of Sequoia Grove and the great steaks of the much revered Bern's Steakhouse, and if it gets any better than this, please let me know.

Beyond all that, Bern's has one of the best wine lists in the world - some 6,800 selections, and some half a million bottles. What's amazing is that they offer many old and rare bottles at extremely reasonable prices. At a time when most American restaurants think nothing of a 300% markup, the prices on Bern's famous list could almost convince you that it is the 1950s all over again. The steaks, dry-aged for up to eight weeks, are trimmed and cut once you order, and broiled over lump hardwood charcoal and they are indeed something special. My advice to anyone interested in tasting a truly superb wine from Napa Valley, Sequoia Grove and Berns go very well together.

So many of us dream about opening our own restaurant - it sounds like the perfect life, and it's so easy to do. It's actually so easy that most people quickly discover that their best dream has turned into their worst nightmare. A secondary dream has to be living in Napa Valley, and of course, becoming a player in the wonderful world of wine. The wine thing is a bit more complicated, but actually, every bit as dangerous as opening a restaurant. Mike Trujillo had zero dreams about wine and/or restaurants (so he says). He was studying engineering in college and by total accident, he was working for the former owner of Sequoia Grove and ended up applying his knowledge of chemistry and mechanics to the wine industry. He also acquired a winemaking certificate from the University of California, Davis, and obviously, he was thinking more about wine and probably less about a career in engineering.

Groupoff

I understand that it might be difficult to believe, but the economy is eventually going to get better, and when it does, the Groupons of the world are going to take a devastating hit. The bottom line is as follows ... A business can't give-away a ridiculous 50 to 90% and still be viable. Restaurants represent the real essence of the Groupon craze and at 50% off (which really amounts to 75% off after they pay Groupon), the numbers simply don't work. You just can't continue to give-away money and expect to keep the doors open.

The owner of Groupon recently walked away from some Six Billion dollars from none-other than Google, and this man is out of his mind. It's going to crash, and it's only a matter of time.

When you add Groupon and an unending list of copycats (and throw in the ever-present Restaurant Weeks), the entire business has evolved into one gigantic discount. Something has to give, and either the discounting ends (as we now know it), or we are going to be witnessing thousands upon thousands of restaurant closings.

This Spot is Not to be Confused For the Union League...

The spot in question is 913 Filbert Street in beautiful downtown Philadelphia. It's the Philadelphia Parking Authority, and I was there on business. Actually, it was the final day to pay my $26 ticket and I wanted to do it in person. If you pay by credit card over the web, they charge you an extra $2.50. It was an amazing experience (and it only cost me $26.00).

When I arrived there were approximately seventy people in line to pay their tickets. I asked the guy in charge how long it would take to pay my ticket and for whatever reason, he was not all that receptive. His answer was a tad unfriendly..."Hey pal, how the hell would I know that. Get in line or just get out".

You do go through the metal detector which is probably a good thing, and the crowd is
a bit tense. This is not a party and I don't think the Phillie Fanatic could help these people. These folks are basically pissed off, and one guy was almost out of control. He did a ten-minute stand-up on the evils of the Parking Authority. I was the only one laughing and I must mention this... I was the only one wearing a tie. This is not the crowd from the Radnor Hunt Club, and for whatever reason, I didn't feel all that welcome.

I believe everyone should share this experience at least once in your life. It's another world, and almost a reminder of the State Stores of the 1970's before the beautification process. You can stand in line and not even have a ticket. You will see the Parking Authority for what it is... A license to steal. By the way, the Flower Show just opened and my guess is that this particular crowd will pay the extra two-fifty.

I Fought the Law and the Law Won...

I just received a parking ticket in Manayunk. I ran into a Starbucks to grab a cup of coffee and within a period of approximately 40 seconds, an agent was writing a ticket. I simply didn't see the guy and the rest is history. I now owe the City of Philadelphia twenty-six dollars. The agent told me I could go get my coffee and not worry about an additional ticket. I won't tell you the answer I gave him.

If you have a car in Philadelphia, you get tickets, so it is what it is. I returned to Starbucks and the kid who served me the coffee said something that was very interesting. He lives in Manayunk and he knows something about the Parking Authority. "They drove the retailers away, and they drove the restaurants away, and I'm guessing you won't be back anytime soon". The kid was right, because that was precisely what I was thinking.

There is nothing more profitable for the City of Philadelphia than placing $26 tickets on automobiles. You find people who can write (it's not even necessary that they know how to read). When the flag pops up, they write a ticket. It's a license to steal. The City literally mints money, and more importantly, drives unknowing visitors away. I would suggest that the actions of the Parking Authority (and parking in general) is the number one reason that so many people who live in the suburbs avoid dining in Philadelphia (and Manayunk is in Philadelphia).

I recently spent a considerable amount of time in Downtown Tampa, and while the Parking Authority there hasn't reached the level where they have their own television show, they have basically ruined the downtown restaurant community. I lived it and I watched it (and I even ended up in traffic court). The restaurant owners are livid about it and it is literally putting them out of business. The agents drive around in small white cars and when you pull up to a parking space, they will sit there and wait for you to put the quarters in the meter. It's a "Welcome to Tampa, and we are here to make your visit as painful as possible."

Philadelphia is worse - I once visited a restaurant and parked on what appeared to be a legal space on Samson Street. Upon returning, there were actually two tickets on my car. One just wasn't enough. You can enjoy a great restaurant experience in Philadelphia, but if there is a ticket on your car, the "great experience" instantaneously turns into a mini-nightmare.

The most profitable area continues to be on Walnut Street where cars are towed away on a daily basis. The signs are confusing (especially to a visitor) and if you stay a few minutes after 3:30 (in the afternoon) they will take away your birthday (along with your car).

Manayunk was once a thriving restaurant community and something happened to make it unthriving (if there is such a word). I honestly believe that kid at Starbucks knows more than the City of Philadelphia wants us to think about. "Welcome to Philadelphia!"

Tracy in Sea Isle City

There can't be anything more tragic than losing a son or daughter - it's every parents nightmare. Sadly enough, 35-year-old Tracy Hottenstein was found dead in Sea Isle City during the annual (2009) Polar Bear Plunge that attracts thousands of visitors to the area to watch a percentage of them plunge into the freezing water of the Atlantic Ocean. It's one of those events that takes place in beaches all over the world, and yes, it is an excuse for a major celebration. I'm all for plunging into the ocean as long as the water temperature is at least seventy degrees.

Tracy Hottenstein died from ingesting too much alcohol (acute alcohol intoxication). Her parents are in the process of suing basically everyone in Sea Isle City including the City itself (along with the Chief of Police, three bar owners, the doctors at the hospital where she was taken, as well as some of her friends).

As difficult as it might be, the time has come to stop blaming the world for what happened to your daughter. It's a terrible tragedy, but when it's all said and done,
there is only one person who is really to blame, and may she rest in peace.

It's the End of the World As We Know It!

Our enemy is winning and they don't need nuclear or dirty bombs, and illegal aliens have nothing to do with it. We are quietly in need of raising the white flag because it's only a matter of time.

The crowds coming in daily from Mexico have nothing to do with this, and that crazy man from Iran is incapable of matching the plot that is slowly and most assuredly capturing the hearts and minds of our children. Forget about the bombs, and forget about a hopeless war in Afghanistan. All you have to do is turn on your television, or better yet, hit the link provided below. Watch the presentation for at least two minutes, and you will agree that life in America can never be the same.

The popular kid's show is called i-Carly, and this is what the lawyers call a "res ipsa loquitor" (the thing speaks for itself). Just watch the video on their site, and you will agree that it's officially over. This program is not to be confused with Sesame Street, Captain Kangaroo, or even Elmo. This baby is absolutely (in my opinion) the real end of the world as we know it!

www.icarly.com

Let's begin with the good news … Chef Georges Perrier is not about to close one of Philadelphia's classic restaurants, and that's good news for the City. Le Bec-Fin will remain open and I simply don't understand the negativity surrounding his New Year's Eve announcement. There are some that would prefer a KFC at 1523 Walnut Street (and don't laugh because they did build a McDonald's in the same neighborhood) - a decision that might be the worst in the history of Downtown Philadelphia. KFC actually replaced the once charming San Marco in Bala-Cynwyd,and I would also add Applebee's replacing Bookbinder's on 15th Street, and certainly Chipolte's replacing Susanna Foo at 15th & Walnut.

Here is a list that is something to think about (Top Ten Restaurant Cities from Esquire Magazine)...

1. New York
2. Chicago
3. San Francisco
4. New Orleans
5. Los Angeles
6. Las Vegas
7. Houston
8. Washington,DC
9. Boston
10. Seattle

Philadelphia is noticeably absent, and that has become a continuing problem. We are not getting the national publicity, and in my opinion, the Philadelphia restaurant
community is incredibly under-rated. The New York Times just did a fantastic travel
piece on the Philadelphia restaurant scene and some in the local media are actually complaining that the article will make it more difficult for the locals to obtain a
reservation in some of our more popular restaurants.

With this in mind, why would some criticize the decision of Le Bec-Fin to remain open? We are talking about one of the most famous restaurants in the world. The truth is that we need all the celebrity chefs we can find, and Philadelphia has to
be more aggressive in terms of positioning itself as a truly significant culinary destination. We need Georges Perrier, Stephen Starr, Jose Garces, Marc Vetri(and a host of others).

I just attended the Travel Show at the Convention Center and it was amazing to hear
out-of-town travel professionals raving about the Philadelphia Restaurants. So many of them identified themselves as "foodies" and they were blown away with our restaurant scene.

The one negative comment (so to speak) came from a travel professional from Newport, Rhode Island. She fell in love with the Reading Terminal and could not believe the Market would close so early... "the place was closing down at 5:30, and they are walking away from so much potential evening business".

Now that might be something to think about.

I Haven't Been to Heaven, but I Did Taste Sequoia Grove Wines at Bern's Steakhouse...

When I grow-up, I want to be like Mike (pictured above). Michael Trujillo is obviously enjoying himself and should he ever decide to do something other than be the President (and Director of Winemaking)at Sequoia Grove in the Napa Valley, I will gladly make myself available to fill the vacancy.

I'm certain that it's not as easy as it looks, but I will take my chances. What is extremely easy is enjoying a dinner at one of the best steakhouses in the world, and tasting the superb wines of the highly acclaimed Sequoia Grove. Our host was indeed Mike Trujillo and the experience was as good as it gets.

If wine is part of the process,Bern's is certainly an appropriate venue. This classic Tampa restaurant has some 6,800 selections, and some half a million bottles. What's amazing is that they offer
many old and rare bottles at extremely reasonable prices. At a time when most American restaurants think nothing of a 300% markup, the prices on Bern's
famous list could almost convince you that it is the 1950s all over again. The steaks, dry-aged for up to eight weeks, are trimmed and cut once you order, and
broiled over lump hardwood charcoal and they are indeed something special. My advice to anyone interested in tasting a truly superb wine from Napa Valley,
Sequoia Grove and Berns go very well together.

Natalie

Monday In Aruba, 2005...

I have always been bothered by the story of Aruba and the disappearance Natalie Holloway. So much has been said and so much has been written on this subject, but allow me to offer a different spin – not on what happened, but what should have happened.

There were 125 members of the Mountain Brook High School senior class that traveled to the beautiful Caribbean island of Aruba. Only 124 returned and we have heard so much about the story surrounding the tragedy, and it still remains a mystery. In all likelihood, it will be an unsolved mystery forever.

I happen to believe that one can travel anywhere on the planet, and there are people out to get you. So many blamed it on Aruba, but in my mind, the blame belongs someplace else. These were high-school kids having fun and not surprisingly, there was alcohol involved. More to the point, there was a single bar involved, and in this bar, Natalie had the unfortunate experience of meeting one of these guys that “are out to get you.”

My following statement has nothing to do with hindsight because I know precisely what would have happened had I been there. There would be no way on this earth that she would have walked out that door with three guys and jumped in a car that was heading for the beach. Chaperones have a responsibility in terms of just being chaperones, and if you are in your hotel room sleeping, it's possible that somebody is going to get into trouble.

I have been in Aruba, but I wasn't there that night, and maybe it's totally unfair to blame the adults that were on this trip. I only know what I would have done. It's possible that there would have been a confrontation, but one thing is for sure -there is absolutely no way that these kids get into that car.

It's not all that complicated, but for whatever reason, the adults were not there when she needed them. In my mind, this is the real tragedy.

Jimmy and Michael

If anything in this life is certain, if history has taught us anything, it is that you can kill anyone.” — Michael Corleone, from the Godfather


Michael eliminated Sollozzo and Captain McCluskey at Louis’ Italian/American Restaurant in the Bronx (home of best veal in the New York). It was a nasty scene and a good place not to be dining on that particular evening.

My thoughts turned to a recent conversation with Chef/Owner Jimmy Bradley (The Red Cat and the Harrison in New York) and his discussion on the “Anticipation and Recovery” service concept. This is his ongoing staff training exercise that addresses all kinds of things that can go wrong in a restaurant, and how one reacts to each situation. I’m guessing that the owner of Louis’ in the Bronx had to do more for his guests that night than just complimentary desserts.

Maybe the Corleone example is a bit over the top, but this column was inspired by a real letter from a restaurant customer who orchestrated a birthday party in a local restaurant for his mother-in-law. It was a party of twelve in a familiar Italian spot where his guest of honor was a regular customer. While the servers were bringing their entrees to the birthday table, an older gentleman seated directly behind them passed out and some understandable panic took place. Some members of the waitstaff attempted to revive the man and eventually the rescue squad arrived and took him to the hospital.

At this point, it is fair to say that the birthday party had taken a turn for the worse, and they finished their meal and left the restaurant with no apparent reaction from the management. The man who wrote us the letter (email) was simply wondering about the protocol of a restaurant when something like this happens.

It’s a party of twelve, and a difficult decision to pick-up his check, but maybe a gift certificate would have been in order. At the very least, an owner or manager should have visited his table and made some type of statement. Who knows what happened – we weren’t there. The real question goes back to the anticipation and recovery issue. How many restaurants actually have a plan to react to a possible crisis in their establishment?

Of course, the really interesting question is what would Jimmy Bradley do during those horrific moments after Michael returned from the men’s room?


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Mr. Brown

I happen to believe that a chef/owner is the absolute key to this business. Show me a restaurant owned and operated by the chef and invariably, it's a very good restaurant. Having said that, show me a restaurant with an owner present (chef or otherwise) and chances are that it's going to be a positive experience.

The Food Network people get tons of press, which is just one of the perks of being involved at this level. I caught something that Alton Brown had to say in a recent
interview, and in my mind, it's worth repeating. Herein is what Mr. Brown had to say...

"The rules of hospitality have not changed. In the end, you go into a restaurant or any place where the owner is there, and that is going to be a different kind of experience. You are going to be fed differently—better—by people who own the place, who have invested of themselves in a place. I have found that to be true absolutely across the board."

"I can walk into just about any restaurant now in America and know 'the owner is here' or 'the owner is not here.' There is no way to replace that in a corporate restaurant in any way, fashion or form. And I don't care if it's a hot dog stand or a three-Michelin-star restaurant. If the owner is there, it's going to be a very different experience, and I would say it's going to be a better experience, and that's what hospitality really is."

Food - An Interview with Chef Alain Braux

Alain Braux is a classically trained French Chef as well as a Macrobiotic Chef and a Nutritherapist (whatever that means). More to the point, he makes sense and that’s all you have to know. America does so many great things, but our food culture is somewhat in shambles. We enjoy some of the best medical care in the world, but we might be the unhealthiest nation on the planet. Fast Foods are no longer fast enough and we are so busy being busy that we don’t take the time to enjoy life’s simple (and most important) pleasures. His book includes simple recipes that combine real food that is both healthy and delicious. Chef Braux resides and works in Austin, Texas.


BB: The Book is called “How to Lower your Cholesterol with French Gourmet Food”. The title has us thinking about the infamous Atkins Diet where one loses weight by eating steak and fried foods.

Chef: I do believe that one should avoid fried foods, but red meat is another issue. The word here is moderation - and I strongly suggest you select grass-fed beef or free-range bison and enjoy meat maybe once per week.

BB: That answer is going to upset a lot of people who love meat. Once a week is not going to cut it.

Chef: It is very important to understand what my book is really about. Our society is burdened with the predicted fallout from not eating properly - heartburn, digestive problems, hypoglycemia, type-2 diabetes, weight gain, high cholesterol, high blood pressure, heart problems, strokes and cancer, to name a few. We feed our body junk and as wonderful a living machine as it was created, it starts breaking down due to the abuse we subject it to. If you fill your car with regular gasoline when it’s supposed to run on premium, eventually your engine will start to malfunction and will eventually break down. It amazes me that the vast majority of people in this country maintain their cars but not their bodies. And they wonder why they get sick!

BB: Are you actually suggesting that French gourmet food is the answer?

Chef: When American people think of French cooking, they tend to think about rich food loaded with butter and cream, the way the old-fashioned “grande cuisine” used to be. Although there are still a few French restaurants of that type out there,
one major trend and one regional way of eating has moved modern French cuisine away from that stereotype. For more than thirty years, the major trend in French cooking has been the Nouvelle Cuisine created by a group of young and revolutionary chefs in the 1970’s - Chef Fernand Point and his pupils and followers, a group that includes Michel Guerard, Roger Verge, Paul Bocuse, Alain Chapel and the pâtissier Gaston Lenotre. They believe that good food should not be loaded with dairy products or heavy sauces. Good food (lightly cooked) should stand on its own by the quality and the utmost freshness of its ingredients.

BB: When you talk about “quality” and the “utmost freshness,” you are also talking about expensive.

Chef: Let’s talk about what’s really expensive. We have been trained to believe that the only way to stay healthy is to trust the modern medicine way of healing through chemical medication and physical surgery. I believe that it is the wrong way to look at it. If we feed our body’s healthy food to begin with, we are less likely to need these harsh treatments. I prefer to spend a little more money now while enjoying good-tasting healthy food than spend all my money later in expensive supplements, health insurance premiums, doctor’s treatments or hospital bills. Why not enjoy life
and the good health provided to us by nature, and prevent disease in the process?

BB: Your book is very personal because you admit to spending years making serious nutritional mistakes.

Chef: I was a pastry chef for thirty years and I literally overdosed on sugar. Not surprisingly, I developed a problem with my cholesterol. My job was damaging my health and I knew it was time to make some radical changes and develop a new way of living. My book is about my journey and what worked and continues to work for me.

PP: You mentioned an overdose on sugar. Isn’t America basically a country totally hooked on sugar?

Chef: The average American consumes some 150 pounds of assorted sweeteners per year. An American child consumes twice as much, mostly in the form of soft drinks. Sugar is an addictive substance and can increase cholesterol and it can even cause atherosclerosis.

PP: What about America’s unrelenting love for fast foods?

Chef: My advice is as follows - Never, Never, NEVER eat at fast food establishments - (notice, I did not use the term restaurant) as their food is almost always fried and very unhealthy for you. If you’re curious to know more, watch the documentary “Supersize Me” by Morgan Spurlock. This movie will open your eyes to the dangers of fast (fried) food.

BB: You prefer butter over margerine.

Chef: For decades, nutritionists, physicians, and health publications have sold the public on the idea that margarine is “heart smart”. Margarine is a product of
hydrogenation and is far more dangerous to your health than butter. The fats it contains are not compatible with human body chemistry. They have a higher
melting point than body temperature, which means they will not melt inside your body, so they circulate in your bloodstream as a solid fat.

BB: Is it time to throw away the microwave?

Chef: The short answer to that question is yes. Our fast-paced lifestyle forces us to eat on the run, swallow fast food and reheat convenience industrialized
meals loaded with chemicals and artificial flavorings, colorings and preservatives. Let’s be honest about it: many commercially-prepared foods are woefully low in nutrients. Heating these foods in microwave ovens can further reduce what little nutritional value they began with. We are eating nutritionally-dead food and we wonder why we are hungry two hours after eating a meal.

BB: What is it that differentiates the French approach to food?

Chef: For French people, food is appreciated for its own goodness and the pleasure it can bring. Unlike Americans, the French typically do not care so much about nutrition. They don’t count calories and they don’t analyze every single molecule in their food to find out if it’s good for them. If it’s fresh, well prepared and tastes good, that’s all that counts. We should not have to obsess about our food; healthy food can and should be one of life’s pleasures

BB: You suggest that people eat less meat and even avoid fast foods, but that’s not about to happen. Smoking can kill you, but millions still smoke. Can your book make any difference?

Chef: Healthy dining is up to the individual. You give them the information and they make their own choices. As a chef, I have a responsibility to share information that I believe will help people live better lives. I can’t force my views on anybody, and my words probably won’t change the food culture in America. Having said that, I intend to keep preaching about what works for me and what I believe is right.

www.alainbraux.com - (his book can also be ordered on Amazon.com)

Jean-Louis Palladin 1946-2001

"Some of the people who come to my restaurant don't want to try anything too unusual, but I also want to be ready for those who are willing to be adventurous. It's like putting a piece by an unknown composer on the program between Bach and Beethoven. I'm very encouraged when people tell me that I have helped them learn about food"
... Jean-Louis Palladin

Most people believe the Food Network was the real catalyst in establishing the way we view the subject of food in America. It most certainly was and is a major factor, but I believe the real turning point was the arrival in 1979 of the great chef,
Jean-Louis Palladin. In 1974, at the age of 28, Jean-Louis became the youngest chef in France to earn two Michelin stars, and that's a big thing. Five years later, he arrived in Washington, DC at the Watergate Hotel, and food in America was about to make a major change.

Some words from my interview in 2001, just weeks before the great chef died at the young age of 55.

BB: So you arrive in America at the Watergate Hotel in Washington, DC. What is going through your mind?

JL: The truth is that I wanted to get back on the plane and return to France. I was overwhelmed by what I saw in America. This was 1979, so we are talking about many years ago, but I saw the frozen lobster, the frozen chicken, and the snails in
the can. I knew this was not acceptable. I started spending my early mornings exploring the seafood and produce markets of Washington, and I started having all kinds of fresh products delivered from all over the world to the restaurant. In those early days, I made some enemies with local purveyors and other chefs, but gradually, most people came around to my way of thinking. I found the necessary ingredients, and ended up staying at the Watergate for 17 years.

BB: In terms of ingredients, it seemed that you had to go a lot further than just the DC area.

JL: It was something that I had to do, and perhaps at that time it was a new approach to running a restaurant. In terms of finding what I wanted, I saw my market as the world as opposed to just the local area. I got on the phone and products were flown in from everywhere. It was very time consuming, and of course, very expensive, but that thinking helped us build a truly great restaurant.

BB: Many years have past since your arrival in America. How do you see the state of food in this country today?

JL: Oh my God, there is no comparison. Everything is so much better, and that's the way it is supposed to be. We have been educated, and our chefs are so much better, and certainly our restaurants are better. Our customers know so much more, and they expect so much more. 1979 seems like so many years ago, but when you look at the picture of food in America, we're really talking about a short period of time. The progress has been amazing, and I feel lucky to have been a part of this.

BB: You were so instrumental in altering the perception of food in America, and in so doing, contributing so much to our food culture. With all our progress, we have become a nation literally addicted to fast foods. What does this say about us?

JL: In my hometown of Condom in southwest France, people didn't have refrigerators, so everything we ate was fresh, and of course, this had a tremendous influence in how I approach the subject of food. I wish everyone would learn to appreciate the value of eating freshly prepared foods with quality ingredients. This is never going to happen, because people have to eat, and in many cases, it's an economic consideration. It is a shame that people are so busy that the convenience of fast foods is so appealing. I believe that every responsible chef is concerned with this, and I will tell you that it is a major concern of mine. I'm not sure what any of us can do about it.

The great chef died of cancer in November of 2001. One of the most interesting statements from Jean-Louis is frightening, but certainly understandable ... "You need to say to your wife (if you have a wife) 'I'm sorry, but you will need to be second in my life. Being in the restaurant 10, 12, 14 hours a day, that's your family." The man was interesting.

September 11, 2001

by Bob Bickell


The restaurant known as Windows On the World was on the 106th and 107th floor of the North Towers. Magnificient floor-to-ceiling windows provided their guests a celestial view of some eighty-five miles. It was one of a kind, and on this day Windows of the World literally disappeared along with a host of employees listed below. They were real people just doing their jobs, and reading the names one-by-one helps to understand the enormity of this tragic day in our history.

In Honor of Lives Lost...

Stephen Adams
Sophia Buruwa Addo
Shabir Ahmed
Antonio Javier Alvarez
Telmo Alvear
Manuel O. Asitimbay
Samuel Ayala
Ivahn Luis Carpio Bautista
Veronique Nicole Bowers
Jonathan Briley
Jesus Cabezas
Gregorio Manuel Chavez
Luis Chimbo
Mohammed S. Chowdbury
Jeffrey Coale
Jaime Concepcion
Annette Andrea Dataram
Nancy Diaz
Luke A. Dudek
Doris Eng
Sadie Ettz
Henry Fernandez
Lucille V. Francis
Enrique Antonio Gomez
Jose B. Gomez
Wilder A. Gomez
Tambi Gonzalez
Norberto Hernandez
Ysidro-Hidalgo-Tejada
Clara Hinds
Heather Lo
John Holland
Francois Jean-Pierre
Eliezer Jiminez Jr.
Howard L. Kane
Eugene Kniazev
Abdoulaye Kone
Victor Kwarkye
Alan Lafranco
Jeffrey Latouche
Yang-der Lee
Orasri Liangthanasarn
Jay Magazine
Charles J. Mauro
Manuel Emilio Mejia
Antonia Melendez
Nana Akwasi Minkah
Martin Morales
Leonel Morocho
Blanca Morocho
Carlos Mario Munoz
Jerome Nedd
Juan Nieves Jr.
Jose R. Nunez
Christine Anne Olender
Isidro Ottenwalder
Jesus Ovalles
Leobardo Lopez Pascual
Manuel Patrocino
Victor Paz-Gutierrez
Jose D. Pena
Alejo Perez
John F. Puckett
Moises N. Rivas
David B. Rodriguez-Vargas
Gilbert Ruiz
Juan Salas
Jackie Sayegh
Khamladai K. (Khami) Singh
Roshan (Sean) Singh
Abdoul Karim Treore
Jupiter Yambem

Whatever Happened to Greg Bonham?

This piece is really about the miracle of the internet. Young people tend to take things like the world-wide web and cell phones, and even flat-screen televisions for granted. People who have been around tend to think of it more in the "miracle" category. The web allows one to reconnect with friends and acquaintances from years gone by.

For Jim Sanford, it was as simple as typing in a name on a search engine to find his answer - He quickly discovered that the colorful and multi-talented Greg Bonham is alive and well and still rockin!

The emails...

Dear Greg,

I hope you remember me, but it has been a long time. I certainly remember you. We go back to 1986 in the Catskills of New York. I was with Sid Bernstein and helping Bobby Rock with his career. After that you invited me to Atlantic City where you opened for Don Rickles. We went backstage and met with Rickles, and that night you signed a picture for me. I had it framed and it has been on all the walls I've lived in since then.

I have no idea why we didn't keep in touch but I guess we all had our own roads to travel. Whenever people admired my wall of pictures they asked about you. After explaining our meeting I always said,"This guy is one of the best entertainers I have ever seen. I have no idea why he isn't a star. He certainly is in my book." Last week I put your name into Google and to my surprise there you were as big as life. I watched your video and you proved to be as great as I've been saying all this time. I was elated at your success. It would be fun to get together again and I hope to hear from you soon.

Jim Sanford
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"Soon" became only a few minutes and as we learned later, Greg Bonham carries a Blackberry and is a participant in the miracle of the web. Jim immediately received the following message...

HI JIM:

What a pleasant surprise to hear from you, and what strong and wonderful memories you brought back. The Catskills and Rickles, and Sid and yourself ... Wow! Thank you so much for your positive and supportive comments, and I am still working and enjoying a pretty full and successful career. I now reside in Las Vegas with my wife (yes, the same one) and our daughter, Rebel, who owns and runs a successful modeling agency in Vegas (metromodels.info). I am happy to say that the business has been kind to me Jim, and I have been enjoying the ride. Not boasting, believe me, that is not my style, but we live in a wonderful estate in Vegas ...maybe a little pretentious ...but it also may make for a nice picture (Aussie Farm Boy to the "American Dream" type of story).

Best wishes,

Greg

A conversation with Greg:

PP: When you think about it, there is so much talent out there and so few make it. For every Bob Dylan, Bruce Springsteen and Tom Petty, you literally have thousands and thousands of talented people who never made it happen. You can understand why Jim assumed that you were part of this process.

Greg: I totally understand, and all I ever hoped for was to be like Sammy Davis Jr. Of course, that would be an impossibility. While I hardly place myself in the category of the world's great performers, I am who I am; a farm boy from Down Under who loved the world of music and discovered a way to take that passion and make a living. You do the TV appearances and the cruise ships and the clubs, and the corporate events, and whatever it takes. I know where I came from and I consider myself one of the luckiest individuals on the planet. I love what I do and as long as I can find an audience, I will find a way to get it done.

PP: One thing is for certain - you still have the accent.

Greg: That is something that will never change. I am from Australia and I will always be from Australia. In fact, my family is planning a trip to my hometown
of Beckom in early October to celebrate the town's 100-year birthday. Australia was always good to me and I feel that it's very important to be there.

PP: In terms of life, it is fair to say that luck (the good and the bad) inevitably plays a major role especially in something as competitive as the entertainment
business, and it seemed that you wasted little time getting started and you instinctively knew that music was your future.

Greg: Right from the beginning I was lucky because my parents supported my interest in music. Even at a very young age I saw myself as a musician and certainly not a farmer. Most parents working a sheep farm would not be too excited about a young boy more interested in playing the piano and the trumpet rather that working the farm. Without their support, I have no idea where I would be today, and it would certainly not be living and performing in Las Vegas. I picked-up a trumpet and figured out a way to play it, but it wasn't until a local resident by the name of Fred Butcher took the time to teach me how to read music and really play the trumpet. I honor him for this, and call it what you will, luck or divine intervention, he helped make my career in music actually possible. Fred Butcher was also the kindest man I have ever met.

PP: You also took the opportunity in honoring your father by writing an emotional piece called "I Am My Father's Son".

Greg: I'm a family man who appreciates the people who helped me. It's who I am and the song was easy to write and one that is near and dear to me.

PP: So it all started in Australia and somehow, someway, you found a home in Las Vegas. It does beg the question, how and why do you end-up in America, and it is interesting to note that Florida played a role in getting you to the States.

Greg: It's a good question and relatively simple to answer. Of course, it began in Australia, and at the ripe old age of eleven, I was performing in our family
dance band (the Bona-Tones) with my two brothers and two sisters, and at sixteen, I won a prestigious national television talent award that jump-started my
professional musical career. I did the Sydney clubs and I had over 150 television appearances in Australia. It got me on my way until such a time that I literally
had to make a move. A performer needs a stage and the stage in Australia was simply not big enough for me to make a living. I love Australia and again, it will
always be a part of me, but I needed more opportunity and my first major stage (if you will) was in England. I was there for six wonderful years before I was
invited to come to the United States.

A Miami club owner by the name of Steve Mallock and his wife, Christine Lee saw me perform at the "Talk of London" and invited me to Miami to perform at
his establishment in North Miami Beach, called Christine Lees. I fell in love with America and eventually Las Vegas became a natural destination for what I was
doing. I spent eight magical months at the Sands Hotel at the legendary Copacabana Theater where the famed Sammy Davis Jr. and the Rat Pack played. I now perform for corporate bookings on the strip Hotels with Paris, Venetian, Flamingo Hilton and Mirage being my most regular venues. I am waiting for the correct venue and a deal to present my (non-corporate) show on the strip again, but the scene has changed somewhat with superstars like Bette Midler, Barry Manilow, Cher, Elton John etc, plus huge Cirque Du Soleil production shows.

PP: Let's go back prior to your introduction to the U.S. Somehow you managed to actually sell some 14 million albums in of all places, Russia. How is such a thing possible?

Greg: It was amazing, and I will call it just a part of my journey. I was at the right place at the right time. It was a relatively new thing in Russia to have these
kinds of shows. First there was Elton John, Boney M and then came along an Aussie guy (ME) who was "just right" for marketing and it simply took off. I toured from Moscow to Siberia and in a twelve month period I did about two-hundred concerts. It was called "The London Show" and I can tell you that no-one was more surprised than me. The first album was recorded live at the Rosia Theater in Moscow and we sold three million copies. There were further live recordings and many singles and I sang some original songs in Russian in the concerts and on television. Everything worked! I had a huge tour bus in which I would ride with the promoter and his wife along an with an interpreter...and the band had their own bus that would follow. It was total madness and at the time, I just didn't realize how wonderful it really was.

PP: That's a great story, but I'm guessing the weather in Las Vegas is a tad better than in Russia.

Greg: You might be surprised to know that I actually got the best tan of my life during a summer in Siberia in a place called Novorsibirsk.

PP: Russia notwithstanding, you are still enjoying the great ride, and I hate to ask you about the end game, but simply put, is it something you think about?

Greg: We all think of the end game. When you do something that you love for so long, you never want it to end. I will always have my music and that is comforting. As long as I can continue to hit the high notes and continue to please my audience, I will do what I'm doing. When I can't get it done (and I will know before anyone else) I will hang it up and enjoy whatever is left. It's that simple. For now, I will continue to live a dream.

PP: And the good news is that it sounds like you are many moons away from hanging it up. You even wrote an amazing patriotic song called "Who Will Stand". Where did that inspiration come from?

Greg: I am a great believer that people like me who arrived later in America develop an even more intense love and respect for this great country. In plain
words, it's my way of honoring the United States and it has become a big part of every one of my concerts.

When you speak with Jim, tell him to keep that photo on the wall and let's all get together in Vegas.


www.gregbonham.com

A Chef at War....

It was almost ten years ago that we (Restaurant Report) were ranting and raving about the subject of childhood obesity. We knew then that we were systematically raising an entire generation hooked on fast foods. We knew then that both the parents and the schools were failing miserably as they sat back and watched this happen. We knew then what was going to happen, and after all these years, the problem has gotten progressively worse.

Our article stated the following... "Our kids have become psychologically and even physiologically addicted to a diet that is unto itself, blatantly unhealthy". We called upon the chefs of America to get involved in some type of effort to educate the public regarding the dangers inherent in a steady diet of fast foods, and to develop some type of program to teach the importance of good food and healthy dining. All these years later, things have gotten progressively worse to the point where our medical community is now busy treating young children for Type 2 diabetes and even heart disease.

The reaction to our plea would not be characterized as overwhelming, and even today, the parents and the schools continue to do virtually nothing when it comes to something so critical as the health of our children. Having said that, we did hear from Chef Christopher Daly. At the time, he was Chef de Cuisine at Petrossian in New York, and he was ready to fight the battle. The good chef included the following in his response... "It is a terrible thing to think of the scope of damage being done in the name of convenience and fast foods. Our youth is being commercialized; their health is in danger, and their future is being placed in jeopardy".

The real story here is that Chef Daly did more than simply write a letter. He single-handidly started an organization that he calls "HIP FOR KIDS" (Hospitality Industry Professionals for Kids), and guess what - it's still going strong today and this chef hasn't backed down one inch. Most of the country could care less - Chef Daly is making something happen! We might be losing the war, but the chef is winning the battle. His recipes and his programs for fresh, healthy food have been adopted in schools all over the country. It's a great story and I don't believe Chris Daly thinks we're "losing this war".

The man is actually saving lives, and based on his performance to date, he will continue to do so. His site is hip4kids.org and this chef deserves our interest and our help. One man unto himself is not going to beat this devil. Having said that, it's comforting to know that someone actually cares.

www.Hip4Kids.org
www.restaurantreport.com

Take these chains from my heart and make me free...

The Republican running for Governor of Pennsylvania suggested that it is time to privatize the State-run liquor stores. A politician will suggest anything that will help him get elected, so we all know what this is about. Having said that, it is way past the time to remove the chains and let the independent stores do their thing.

The Pennsylvania Liquor Control Board (PLCB) is trying everything imaginable to modernize the process. They introduced Sunday hours in a number of selective stores, and they introduced wine tastings in their "Specialty" stores. Believe it or not, their latest venture is allowing the public to purchase wine through a vending machine. In,all due respect, it's like putting perfume on a pig.

The most embarrassing part of the Pennsylvania story is regarding the sale of beer. One can visit a host of beer distributors, but your only choice is buying by the case. If you want a six-pack, it's no problem finding a bar that will allow you to purchase a maximum of two six-packs at a time. You will pay a ridiculous premium for their kindness. The purchase of one bottle of beer is next to impossible.

It's a joke, and everyone knows it, but the system lives on and on. It's etched in stone, and the man running for Governor knows it.

My argument is a simple one. It happens to be 2010, and and the controlled states are yesterday's news. There are two big cities in Pennsylvania (Pittsburgh and Philadelphia) and on a national basis, they will never be seen as great restaurant destinations as long as the State remains in the business of selling alcohol.

And while the educated wine buyers continue to support New Jersey and Delaware, be advised that bringing a bottle of wine across State lines is illegal. I'm not certain of this, but it might be punishable by death.