Friends, it’s been a lazy August weekend around here. I did manage to visit Ward’s Berry Farm yesterday to pick some peaches, though. This is shaping up to be a peach packed week – I’ve got a list of peach to-do’s a mile long: peach and rosé jam, grilled peach and bacon salad, portobello and peach burgers, and of course, peach slab pie!
On a separate note, I was saddened earlier this week to learn of Roberta’s Dowling’s passing. Roberta was the founder of the Cambridge School of Culinary Arts, where I attended the Professional Chef’s Program from 2002 – 2003. Roberta had an incredible enthusiasm for food and spending time in the kitchen. I look back on my time at the CSCA very fondly and she was a tremendous part of that experience. I dug through my old culinary school files the other night and found this photo from a decadent French class in November 2002. It was the first time I’d ever tasted or prepared foie gras. A fellow classmate made blinis and we ate them with caviar paired with Champagne. I always liked this image because it coincidentally captured a framed photograph of Roberta and Julia Child hanging on the wall in the classroom. Chef Roberta was one of a kind and I’m grateful for the opportunity to have learned from her.