Toujours Bon Appétit! How I Cooked Up Gastronomic Tours to France

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Even the idea caused my stomach to flip. How would I even begin such an undertaking? I soon settled into a routine of freelance book editing, and the rut, fortunately, wasn’t quite as deep as before.  Some days I‘d picnic with a girlfriend out on our rowboat that we bought on a whim and we’d take a dip, even though signs forbid swimming in a reservoir that supplied New York’s drinking water.  I’d scoot out for a power walk, or jump a train for an art opening. Yoga, practiced with my buddies on a deck along a stream, also started to renew my sense of adventure – and possibility.

            But truth is, I still felt like I was racing through life, MY LIFE, in the backseat. One day Alex, our son who was then 17, announced his plan to move to France.  “I’ll learn French in a U.S. summer immersion course,” he said, “and apply to the Sorbonne full-time.”

            Gutsy, I thought.  I soon took my inspiration from my kids:  Be daring.  Take risks.  Get into the front seat of your life.  Somehow I would start a small customized cooking tour business in France.  Why not?  No need to stop the book editing. My safety net could be his sixth floor garret apartment in Paris.  And so when I discovered chef Kathie Alex – like the names of my two children -- I felt what seemed like a hug of encouragement from the universe.  This venture – Griffith Gourmet -- was meant to be.

            Trips in 2007 and 2008. Again now in 2009.

            On this October morning in a tiny yellow kitchen that still sports the stencils showing where Julia’s pots and pans hang, I’m surrounded by food-lovers.  There’s Peg, a family friend from growing up in North Carolina; Perry Ann, a newer acquaintance from Atlanta, and much laughter from other new friends.  Julia’s words, captured in My Life in France, resonate in my head:  “Remember no one’s more important than people!  In other words, friendship is the most important thing – not career or housework, or one’s fatigue – and it needs to be tended and nurtured.”

            Salmon en papillote or a parchment paper tent (see recipe below), zucchini timbale and a risotto, a puckering lemon curd for dessert with fluffy meringue are on the ambitious menu today.  Chef Kathie tells us about techniques and adds one of Julia’s secrets:  “A little parsley or mint will fix up just about any mistake.”  No question, fixing mistakes and moving on are important culinary -- and life -- wisdom.