Salon has a really lovely profile up of Summer Shack’s Jasper White. The whole interview is filled with fascinating tidbits (e.g. when buying a tank lobster, look for lovely long antennae…thanks, JW!), but we were most intrigued by what White had to say about Julia Child. To wit: “I used to say to my cooks, after she came in the first time, ‘Set up your stations and be ready because on any given night, Julia Child might walk into this restaurant.’ And I think to a certain extent every chef in Boston felt that way. And if you cook like you’re cooking for Julia every night – I think she improved food in the whole city.” It’s a lovely thought and one we hadn’t pondered too much before. It makes sense. Boston’s restaurant renaissance began in the mid-70s, soon after Child began to become a household name. The most charming thing about Child was her way of managing to always be an eager student and observer of cooking, even as she was the most famous food figure in the country. Its easy to see how even the possibility of cooking for Child would be a massive inspiration and, if enough chefs were inspired, the seeds of a culinary revolution.
The online videos of Child and White are very much worth watching. She’s a bit stooped over, but still quite herself: curious and completely delighted by little things, like pork cracklings sprinkled on fish chowder. White is visibly excited to be in the kitchen with her and the food? The food looks amazing. Go, watch, and spend the rest of your day thinking lobster-y thoughts.