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Picture 17

A portrait of author, chef and television personality Julia Child taken for our 1998 book

When my cousin Nora Feller and I were writing and shooting the photography for our breast cancer book, Portraits of Hope: Conquering Breast Cancer: 52 Inspirational Stories of Strength, we of course used every contact at our disposal to get to Mrs. Julia Child. We landed a contact at Food & Wine magazine who did the necessaries and we were soon booked to land in Boston. Grabbing an assistant almost on arrival, we made for the Child residence and, once there—despite the slow march into late afternoon—Julia (as we must call her) insisted that she cook for us at once—as we must be “starving from our journey.” As she chopped and whisked she talked candidly about her cancer and her great love for her husband, whose presence could be felt in the homey, traditional home she still presided over. Every room was utterly unpretentious and strewn with family photos, books and the detritus of two long and happy lives. Julia continued to cook away while charming me (alone while cousin Nora set up the photo shoot in the living room) and regaled me with her self-deprecation and down-home wit.

A far cry from her Junior League beginnings, she had amazed herself (and me) with the voyage of her life and the tap, tap of fame that came unexpectedly and without seeking. As she finished preparing my meal she set the dishes upon the table and turned away. But some sixth sense told her not to march off from the kitchen to where the cameraman was waiting. She turned and said, “Marcia, you aren’t eating?” And I replied, “Oh, I am so sorry; I don’t eat eggs. I have about a zillion food aversions.” She turned in mock imperiousness and said, “Marcia, I don’t think anyone has turned down food in my kitchen… I’ll make you bacon.” The eggs slid into the garbage. We laughed as her assistant raced in and said, “They just called from a magazine and need a new head shot,” to which she responded gleefully, “Tell them we have a world-class photographer here and that she will shoot me.” Nora, it seemed, would be getting that payment and it was sorely needed as we had poured much of our own money into the project. With that, Julia turned to go to the living room and winked.

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Grilling at home can be both exciting and intimidating – some of the best and most flavorful meats and vegetables come off the grill, but getting to that point can sometimes be a challenge. You’ve probably asked yourself whether or not charcoal or gas is better, if you should use high or low heat, marinades or dry rubs and whether or not to leave the lid open. As Executive Chef of Lobby at TWELVE and the modern American steakhouse, Room at TWELVE Centennial Park, I’ve learned that using high heat is essential for searing the outside of a meat, whether it be a rare steak or tuna, but be sure to lower the heat and allow time to do its work on a thick piece of meat. When grilling, it’s best to keep the lid closed to enhance your food’s flavor by allowing it to keep its natural juices.

What are some grilling tips you have that make for a delicious meal?

<>-Chef Oltarsh 

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I’m having cravings already from a scrumptious dinner last night at VIII Fifty (850) on Holcomb Bridge in Roswell. It’s a toss-up as to whether is was the amazing food, the best server ever, or the infectious enthusiasm of the owners that make me want to become a regular. Managing Partner Geoff Kokoszka greeted me at the door, beginning one of the most memorable dining experiences I have had in a long time. Chef Daniel Massie (CIA) is a force in the kitchen, with original small plates like Lobster Corn Salad with Vanilla Bean Aioli, topped off with a chubby lobster claw; Roasted Figs with Maytag Bleu Cheese and Prosciutto; Pistachio-Crusted Scallops on a bed of perfectly cooked baby zucchini. Entrees are classic presentations, each with a unique twist. I had the Triple Tail Grouper over Smoked Gouda, Leek and Fennel au gratin (oh my!) and a dessert of Pomegranate Panna Cotta with fresh berries. Everything was over-the-top delicious. The restaurant is open for dinner only, and I highly recommend it. If the weather is nice, sit on the back deck that feels like South Beach. Ask for Mark. www.850atlanta.com; 678-206-0850.

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