- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
- Stephan Palmie ●
- Leonard Plotnicov ●
- Paul Preuss ●
- Sonia Ryang ●
- Martin Schaffner ●
- Daniela Schlettwein Gesell ●
- Anna Simpkins ●
- Suzanne Siskel ●
- Josephine Smart ●
- Chee Beng Tan ●
- Adrian Taylor ●
- Majid Tehranian ●
- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Jerry Handler
Charlotteville, Virginia
To: Sid
From: Jerry Handler
A little token of appreciation for 40 years of friendship and professional association. My favorite recipe:
Le Chien Chaud à la Cachère (ou, Le Saucisson Juif ):
Un Repas Traditionnel
(Traduit du Français)
Take one
saucepan of medium size.
Fill one-quarter way with water.
Boil water.
Remove saucepan from stove.
Place pre-cooked Kosher Hot dog into saucepan.
Cover saucepan with lid.
Let Hot Dog stay in water for 7 minutes.
Remove from water.
Place
in specially prepared bun.
Garnish to taste, preferably with mustard and saurkraut
Enjoy!
Comments on this traditional dish from celebrated Restaurateurs
Maurice
L'Escargot (Tour de l'Argent, Paris): "Exceptionnelle"
Francois
Hommard (Maxims, Paris): "Incroyable, mais vrai"
Jacques
Le Beurre (Au Petit Cochon, Bordeaux): "Une Merveille"
Guillaume
Le Saucisson (Le Gueule Merveilleux, Nantes): "Formidable"
Claude
De La Merde (Bistro Bardot, Cannes): "Super, super, super"
Bernie
Shmatah (Katz's Deli, NYC): "Such a dish you never had in your life!"