Spacecats

Dear Friends,

Here’s son Leo, the coolest dude ever, at Burning Man a few years ago. The “Spacecats Final Landing” craft looks a lot like the Apollo Lunar Module. Get going – Burning Man starts next weekend.

Time for Dessert

At Tommy’s Joynt, slide a tray, cafeteria-style, to the carving station. Point to what you want: Turkey, Roast Beef, Corned Beef, Pastrami. Buffalo Stew. Mashed Potatoes. Steamed Vegetables. Gravy. Grab an Irish Coffee or a Big Daddy IPA. This is one of few hofbräus remaining in our area. Ya gotta try it. Let’s meet at Tommy’s Joynt for a hofbräu experience at noon on Friday, August 22. Look for the carnival-style painted building at the corner of Van Ness and Geary.

Catherine and I would often stop at the hofbräu Lefty O’Doule’s for an informal dinner on our way to the theater. Lefty’s has closed.

For Friday’s Julia Child’s birthday dinner, I prepared vegetarian dishes from Mastering the Art of French Cooking. Preparation took most of the day and required more than usual attention to detail. Julia’s recipes resulted in a fantastic meal, including a Pissaladière, a Provinçal onion tart with caramelized onions, olives, capers, and herbs layered on a puff pastry sheet, and a Zucchini and Spinach Tian with rice, onions, garlic, and Parmesan cheese.

Assisting in preparing a Chocolate Mousse for dessert were Catherine’s breakfast visitors, Rebecca S and Cynthia D, who beat, whipped, and folded. Rebecca whisked egg yolks with sugar until the mixture “fell from the whisk in ribbons”. I imagine that her arm still aches. Diners Chris C, Natasha P, Jennifer D, and Richa S were welcomed with a glass of sparkling Franciacorta; with dinner, a red Burgundy seemed appropriate; and a Port with the Chocolate Mousse.

Last night, on my recommendation, Catherine ordered the Crispy Dungeness Crab Spring Rolls. Does that make me an Influencer?

For dessert, she ordered Brûléed Basque Cheesecake. When I said that I needed a napkin, Catherine said, “You won’t be needing a napkin because you won’t be eating any of my cake.”

Around and About

Frank Vollkommer works at the St. Helena restaurants Press and Under Study. He is a Certified Master Pasty Chef, one of only 12 in the world. I recommend that you watch Kings of Pastry, in which 16 pastry chefs compete for the Meilleur Ouvrier de France award. French President Nicolas Sarkozy, addressing the winners, noted that, “Manual knowledge is no less noble than academic knowledge.” I will actualize Sarkozy’s idea as I mix this evening’s cocktails. And, integrating both academic and manual knowledge, I am both designing and constructing my new kitchen storage cabinet.

The percentage of US adults who say they consume alcohol has fallen to 54%, the lowest in Gallop’s 90-year history. The poll showed that only 6% of respondents believe that alcohol was good for one’s health. I am in that 6%. When times are tough, don’t people drink more. Maybe times are not tough enough?

Born to Fly

Swedish-American pole vaulter Armand “Mondo” Duplantis this week set a world record of 6.29 meters. Our ceiling here at Café Catherine is high, just over 10 feet. Duplantis vaulted over twice that high? Wow!

Schuyler is free to fly around our house. He just turned 10 years old.

Looking forward to your visit, I remain

Your most devoted servant,

Laurence Kornfield, Correspondent

415-307-6707

laurence@kornfield.org