John Birdsall: "The 10 Dishes That Made My Career: Jeremiah Tower"

http://firstwefeast.com/eat/jeremiah-tower-career-changing-dishes/?utm_campaign=fwf&utm_source=twitter&utm_medium=social

excerpts:

By all rights Tower was America’s first kitchen celebrity, when that meant more than having a signature look and the skills to bang out 30-minute chili on TV.

Tower was one of the most influential chefs of the 1970s and ‘80s, but by the 1990s much of the food world, fascinated by Emeril and The Frugal Gourmet, had lost interest. When Tower resurfaced on social media in 2010, tweeting from Merida and Cozumel, in Mexico, it was as if he’d returned from exile.

Here are the 10 dishes that shaped Jeremiah Tower’s career.

Grilled barracuda on beach of Great Barrier Reef…
Roast beef with Chateau d’Yquem…
Sliced tomato salad in Marrakesh…
Individual pizzas for Chez Panisse’s third birthday party in 1974…
Sea urchin soufflé in the shell for James Beard…
Pike timbale stuffed with boned frog’s legs, Champagne sauce at Auberge de L’Ill in
Alsace…
The seafood service imperiale at Bofinger in Paris…
Fresh black truffle soup at L’Arpège in Paris…
Shabu-shabu of Kobe beef in Kyoto…
Whole spit-roasted Bresse capon stuffed with fresh black truffles at Ken Hom’s in
Cahors, France…

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold