Thursday, May 1, 2014

The Places We Will Go

We can only be said to be alive in those moments when our hearts are conscious of our treasures. 
Thornton Wilder

Last Friday my husband and I went to lunch at Betony -- a James Beard nominee restaurant in New York City. Right there on West 57th, just down the street from Carnegie Hall and a couple blocks from Central Park. For a girl from southern Minnesota and a boy from Pontiac, Michigan, I'm not certain we ever envisioned such an opportunity. But one must do what one must do.

After being seated at an incredible table with views of the entire restaurant with its ornate brick walls and towering bar shelves, intricate ceiling and wooden staircases, we perused our menus with delight. Appetizer choices of Hen's Egg Tagliatelle and Ham Hock, Rocotta Gnudi, or Pig's Head Terrine with Salsa Verde. A main course of Roasted Beef Tenderloin with potatoes and baby leeks or Sauteed Skate Wing or Poached Lobster with asparagus and almond. Desserts of Dark Chocolate with Earl Grey ice cream and Olive Oil cream or Amaranth with maple and banana.

We enlisted the waiter's help for our menu choices and then ordered some wine. Sat there sipping and taking it all in.

Two runners appeared with a carrot buttermilk soup. Sweet and tangy. Delicious. With that settling on our palates, I saw a couple flashes of white approaching the table and looked up to see the Executive Chef - Bryce Shuman - setting an appetizer before me. And someone behind him setting another in front of my husband. I shook the chef's hand with delight, but excused myself to rise with tears in my eyes to embrace the young cook standing behind him - our son, Ian.

Ian had no idea his parents were in the house. He was more than a little rattled when Chef Bryce yelled at him to get upstairs to help deliver plates. He grabbed the dishes wondering why he was carrying and not the runners he passed en route.

Too much fun.

After a quick acknowledgment of their being in the middle of service, they returned to the kitchen. If that incredible moment and the food were not savory enough, more surprise arrived when the Chef returned after the meal to tell us our boy was doing well in his work. We thanked him for the opportunity he'd given Ian. Incredible parent moment.

Check out my entree.



We weren't in New York City strictly for the fabulous food. We were there, with all our kids and a couple of uncles, to celebrate Ian's graduation from the International Culinary Center, formerly the French Culinary Institute. Yes, the last of three kids to graduate and begin their very own lives. Off our payroll!

Ian technically finished his classes in January and began his job as line cook at Betony in February.  Graduation was held at Carnegie Hall now. All the classes from the past year including culinary, pastry and sommelier participated and Bobby Flay gave the keynote speech.

Ian took a selfie from the stage.


And we took a few photos.

Pomp and Circumstance

Two of Ian's favorite chef instructors
Chef Jeff


Chef Henri
 


Proud Family

Mom and Dad

Earlier in this post I mentioned that girl from southern Minnesota and a boy from Pontiac. I can't speak for the boy, but I recall that little girl dreaming of boundless adventure. That an entire world existed beyond the boundaries of Mower County. That someday I wanted to see it, taste it, experience it, even though I wasn't certain how to make that happen. Or certain I had the guts.

A gratitude-filled ride it has been. Grateful that I found a partner that was eager to explore and supply most of the guts. That we were blessed with the opportunity to have these kids of ours and create a home base.  That they, each and every one of them, have taken us on adventures and road trips and exposed us to things beyond whatever I imagined way back when.

Ian's turn this round. We are most proud of you. Be Good. Do Well. Come home once in a while.





Let the ride continue.


40 comments:

  1. Bawling my eyes out. Kudos for fabulous writing, photos, and especially child-rearing! Well done my friends!

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    1. Thank you, Julie, for your interest, love, and help raising that boy. I learned the most important thing about child raising from you and I can't tell you how often I think of that and praise you. You saidt our most important job as parents is the raise them to be independent. How right you were. Thank you. My kids thank you. Bob and I thank you.

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  2. Ohhhh!
    The sweetest moment, seeing the result of all that parenting. Thanks for taking us along.

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    1. Aw, I love your reply. I know you had your moments with yours. Can only imagine how much they appreciate what your brought them.

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  3. Every mom whose kids have left the launching pad is sobbing over this one. Because when you have a kid you are THAT proud of (and I do) then you know what these moments feel like ... when you rise with tears in your eyes to hug your child. Teary just typing that! A job well done ... to you and Bob as parents, to Ian, and to you for this amazing blog post. Let's have lunch.

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  4. I am so thrilled for you, and I am so glad that you allowed me, your follower, to go along for this incredible ride. Congratulations to all of you1 :-)

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    1. Thank you. And it was most enjoyable to have you along DJan.

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  5. Wow. Congratulations! That's so impressive! And he looks so cool in the hat.

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    1. Thank you. Yes, the hat is cool. Presently on my fireplace mantle. Survived the plane ride home.

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  6. Yum, all sounded good , but I do make the ricotta dish. Bet he turns down some great jobs and ends up nice.

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    1. I think that boy is gonna do fine, too. Bet your dish is very good as well.

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  7. OMG!!! Congratulations to Ian, of course, and also to you. May he wear that hat long and well and proudly. Just the way you 'wear' your motherhood. Well done, all!!!!!
    (now, have you considered food writing? Drooling over that lunch ;-) )

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    1. I might consider food writing. However, I think I would blow up much bigger than I already am. There is no stopping me if its good.

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  8. Congrats to your Ian! Glad that you all can help celebrate in his accomplishments--good to see all the smiles; especially the proud parent ones.

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    1. Thank you. Yes, it was most fun to have all of us there. Family trip and it was most fun.

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  9. Oh wow.. how wonderful. Congratulations to your Ian.. and to his proud parents. Well done!

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    1. Thank you. One of those lovely moments with your kids.

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  10. Congratulations to Ian! You must be very proud. I can relate as I'm a proud mother and grandmother and applaud the children and grandchild for what each has achieved through dedication and hard work, encouraging teachers etc. Two of our grandsons are chefs and we certainly enjoy their food both at home and where they work!

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    1. Thank you and Lucky you. Two chefs nearby. It's fun, isn't it.

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  11. Oh, my goodness, you have made me cry. What a lovely story and adventure. You are certainly lucky and deserved of this. What a great ride!

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    1. Thank you, Tabor. It has been a long ride, but, oh, so enjoyable at this place in time.

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  12. Crying tears of joy for you. Three beautiful boys, all Eagle Scouts, now three graduates... What a fine job you have done!

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    1. Aw, Cheryl. I don't know what you say. Thank you, sweet friend.

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  13. How cool!!! My congrats to Ian and to you and hubby.

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  14. OH man. You are making me bawl. You had me from the moment you stood to give your son a hug. What wonderful writing. I'm still crying.
    What a life. What an adventure. And so wise to realize all that you have and get to experience not only through the adventures you and your husband have but because of the adventures your children bring out. Love that.
    Congratulations to your son. Quite the accomplishment! You must be so proud. :)
    Beautiful post.

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    1. Thank you, Kat. I'm quite amazed at how it has all turned out. Thanks again.

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  15. What a fabulous post to just walk in on like this! Wow, congratulations. We share your feeling of gratitude (we made it to Hawaii - not rich, but living). Thanks for visiting and leading me here!


    ALOHA from Honolulu
    ComfortSpiral

    =^..^= <3

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    1. Aloha! Hawaii, how cool is that! Thank you for your kind comments. Enjoyed visiting you.

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  16. Wow! Great post! Congratulations to your son for landing a job in such a prestigious place. I had no idea that chefs graduated at Carnegie Hall, but I'm so glad that they do, because preparing food artfully is very difficult & deserves accolades. You must be proud. What fun. And now I am going to try & figure out how to make carrot buttermilk soup.

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    1. Eat slurp of that soup starts out sweet and ends with a bite. Incredible.

      Thank you for your comment and thoughts. Appreciated.

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    2. http://www.bostonorganics.com/moosewood-carrot-soup/re/moosewood-carrot-soup
      I haven't made anything from Moosewood for awhile, but now I think I will.

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  17. As a fellow Minnesotan, I don't live to far from Mower County.
    Excellent post here, and how wonderful for your son to land such a great job.
    Deb@ http://debioneille.blogspot.com

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    1. So sorry your winter was so long this year. Cheers to a grand summer.

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  18. *splutter*

    I am blown away, full of joy and wonder for you all, and just transported by this meal, your boy, your escape from Mower County, your everything.

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    1. Thank you, O Mighty Crisis. So need to catch up - as usual.

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  19. Can't say that I've ever had an entree with bubbles in it like that. I won't say what it looks like, yet it looks absolutely delicious. :)

    A milestone occasion for your family... the last duckling/crumb snatcher officially leaves the nest. The apron strings are cut. Oh, such an emotional and sentimental post, ending with the baby pic and the grown man.

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    1. Bittersweet, Anita. But I think I'm gonna like it.

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