May 8, 2010 Four Chilean Wines - Three Empanadas 5:00pm - 7:00 pm

Saturday, the eighth of May, The Turtle Enoteca plays host to Dan Gibb of South American Wine Importers. Dan is bringing four wines with him while The Turtle is pairing empandas to complement these wines. The cost is $15.00 per person. Time is between 5:00-7:00 pm come and go, meet Dan, discuss wines, taste empanadas and more, hang out on the patio and in the wine room.

Tasting Notes Chilean Wine Tasting May 8, 2010 at The Turtle Restaurant

2009 Cantaluna Sauvignon Blanc received a Silver Medal - Wine of Chile Awards 2008

Sauvignon Blanc finds its apogee in brisk, vibrant wines that are at their best when consumed young. The color is light yellow with an intensely fruity nose and offers scents of melon, peach, fig and tangerine, plus a hint of anise. Sappy citrus and pit fruit flavors show good depth and energy, with a refreshing bite of white pepper adding further lift. Finishes with good cling and a bit of heat, echoing the melon note.

Chile's Central Valley as well as the Casablanca and San Antonio Valleys to the north are emerging as the source of vibrant, unoaked Sauvignon Blancs at very reasonable prices. The Colchagua Valley is located between the southern latitudes of -34º 15' - 34º 50' , and the eastern longitudes of 72º 00' - 72º 15', 130 km south of Santiago .

The combination of an excellent climate with different soil types that are irrigated with melted mountain ice, make the Colchagua Valley a true paradise for quality winemaking.

With its bracing acidity, Sauvignon Blanc is a natural partner for fresh goat cheese, as the acidity slices perfectly though the chalky texture of this style of cheese. Sauvignon Blanc also works well with shellfish and delicate seafood.

We are serving this Sauvignon Blanc with goat cheese and beet empanadas.


2006 Amayna Chardonnay received 93 points from Robert Parker’s The Wine Advocate, October, 2008

This 2006 Chardonnay exhibits mineral, almond, white peach, and poached pear aromas. On the palate it displays elegance, a creamy texture, layers of flavor, and a striking resemblance to Grand Cru white Burgundy. It is a terrific value at the price.

Amayna is a new super premium Chilean brand that is owned by the Garces Silva family. The winery that bears the family name was founded by Jose Antonio Garces who acquired the property in the San Antonio-Leyda Valley in 1997, and in doing so become a pioneer in the area’s vitivinicultural development

On the seaward side of Chile’s coastal range and only 14km from the ocean, Amayna is produced from some of Chile’s most temperate vineyards. Situated on rolling hills with a clay loam soil, Amayna’s vines are also supported by a long cool ripening season that offers an ideal environment for perfumed and elegant Sauvignon Blanc and Pinot Noir. A particularly delicate grape, Chardonnay readily expresses the characteristics of the growing region as well as the specific techniques employed in the winery.

Winemaking
An important feature of the Amayna winery is that it is built into a hillside, there is a natural downward slope that permits use of gravity to move must and wine, a critical aspect of the winemaking process. Gravitational flow implies that pumps are not used in the winemaking process, providing greater hygiene and less astringency, but most importantly greater elegance to the final.

We are serving this excellent Chardonnay with sweet corn and cheese empanadas


PARQUE 2008 Carmenere

Dried plum, strawberry & fresh blackberry blend with green pepper & earthy notes of fresh tree sap & dried leaves. Notes of dried sage & thyme round out the flavor of this mouthwatering Carmenere.

The carmenère grape was imported to South America in the 1850s, along with other Bordeaux varieties, prior to the European outbreak of Phylloxera. The history of Carmenere wines is interesting. Carmenere was one of the six nobel grapes of Bourdeaux, France, brought to South America in the mid 1800’s by the French to become a very important part of South American wine character. Carmenere has fallen out of favor in France due to the time it ripens and the phylloxera plague which destroyed most of the vineyards in Europe during the late 19th Century. Carmenere is only produced in extremely small quantities around the world outside of South America. Carmenere is a mellow grape with soft tannins and very herbal accents. Chile is really the only country producing Carmenere wines in quantity

If you tasted a Merlot wine from Chile before 1994, chances are you were actually drinking a Carmenere wine. This mix up happened because Carmenere grapes look just like Merlot grapes. The vintners in Chile weren't being dishonest, it took genetic analysis to tell them apart. In 1994 French ampelographer, Jean Michel Bourisiquot discovered that these grapevines were actually the “Lost Grape of Bordeaux”, Carmenere. Vineyards had been interplanted with both grapes. Now wineries are doing their best to sort out which grapes they receive from their growers are Merlot and which are actually Carmenere.

Carmenere wines are table wines and very good wines to serve with vegetarian dishes, something like stuffed peppers or vegetarian casseroles, or ethnic food like burritos, tacos with beef or chicken, couscous with meat, Gyros, Moussaka, Blackened Cajun Steak, Meat Tarjines, Meat Tandoori. Another great way to enjoy Carmenere is in your bath, both in the bath water and in a glass in your hand. Now that is putting on the Ritz.

We are serving this Carmenere with beef empanadas.


Pérez Cruz Cabernet Sauvignon Reserva 2008 Valle del Maipo, Chile

The regional identity of the Maipo Alto region, in the production of high-end red wines is highlighted in this wine; its Mediterranean climate and piedmont stony soils contributes to its unique characteristics, structure and aromas. This is the terrior of Viña Pérez Cruz, a family owned company that has been marked by the consistent quality of its wines, led by their balanced and well-structured Cabernet Sauvignon Reserva.

This is a big bold gutsy wine and it’s proud of it. Deep aromas and flavors of blackberry, chocolate, cherry. Just enough alcohol to warm the mouth and throat without being offensive. Get a nice cut of meat and invite some friends over. Perez Cruz is coming to dinner.

Pérez Cruz was declared 2008 Winery of the Year" by Wine & Spirits. This Cabernet earned 93p points.

We are serving this Cabernet Sauvignon with grilled beef skewers.

The History of Mother's Day

Mother's Day is both modern and centuries old. Honoring mothers goes back to the times of ancient Greeks, who held festivities to honor Rhea, the mother of all the gods. Ancient divinities were not static types, but rather expressions of cultural systems that responded to historical change. How holidays are celebrated are also expressions of cultural systems that respond to historical change. As we have noted before, Easter, Christmas, nearly all our modern holidays have Greek or Roman origins which were converted to Christian holidays as the Roman Empire and Europe converted to Christianity.

The Catholic Mother's Day celebration became part of the liturgical calendar as Laetare Sunday, the fourth Sunday in Lent to honor the Virgin Mary and the "mother church". Laetare means "Rejoice" in Latin.During the sixteenth century, people returned to their mother church for a service to be held on Laetare Sunday. This was either a large local church, or more often the nearest Cathedral. Anyone who did this was said to have gone "a-mothering".

Another name attributed to this festival is Simnel Sunday. Simnel Sunday is named after the practice of baking Simnel cakes to celebrate the reuniting of families during the austerity of Lent. Recipe Mothering Sunday as it was also known was a time put aside for relaxation and enjoyment during the long Lenten fast. It was kind of a break or holday from fasting. Young British servant girls who worked away from home were given time off by their masters to visit their mothers on this special day and they would bake a Simnel cake to present to their Mothers as a gift.

Earlier traditions saw the cake being eaten on Simnel Day but it soon became customary to keep the cake for a week until Easter Sunday. Keeping the cake fresh for the week leading up to Easter was seen to be a test of the cook's culinary skills; she was considered to be a good cook if the cake tasted good, a week later, on Easter Sunday. Catholics and Episcoplaians brought versions of these traditons to the New World.

Mother's Day in the United States of America

Julia Ward Howe, author of the "Battle Hymn of the Republic", organized a day for mothers dedicated to peace. It is a landmark event in the history of Mother's Day in the United States. She proposed an annual Mothers' Day for Peace. Committed to abolishing war, Howe wrote: "Our husbands shall not come to us reeking with carnage... Our sons shall not be taken from us to unlearn all that we have been able to teach them of charity, mercy and patience. We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs".

......................................
Mothers' Day Proclamation: Julia Ward Howe, Boston, 1870

Arise, then, women of this day! Arise all women who have hearts,
whether our baptism be that of water or of fears!

Say firmly: "We will not have great questions decided by
irrelevant agencies. Our husbands shall not come to us, reeking
with carnage, for caresses and applause. Our sons shall not be
taken from us to unlearn all that we have been able to teach
them of charity, mercy and patience.

We women of one country will be too tender of those of another
country to allow our sons to be trained to injure theirs. From
the bosom of the devastated earth a voice goes up with our own.
It says "Disarm, Disarm! The sword of murder is not the balance
of justice."

Blood does not wipe our dishonor nor violence indicate possession.
As men have often forsaken the plow and the anvil at the summons
of war, let women now leave all that may be left of home for a
great and earnest day of counsel. Let them meet first, as women,
to bewail and commemorate the dead.

Let them then solemnly take counsel with each other as to the
means whereby the great human family can live in peace, each
bearing after their own time the sacred impress, not of Caesar,
but of God.

In the name of womanhood and of humanity, I earnestly ask that a
general congress of women without limit of nationality may be
appointed and held at some place deemed most convenient and at
the earliest period consistent with its objects, to promote the
alliance of the different nationalities, the amicable settlement
of international questions, the great and general interests of
peace.

Julia Ward Howe
Boston
1870


Beginning 1872 and for the next 30 years, Americans celebrated Mothers' Day for Peace on June 2. Many middle-class women in the 19th century believed that they bore a special responsibility as mothers to care for the casualties of society and to turn America into a more civilized nation. They played a leading role in the abolitionist movement to end slavery. They launched successful campaigns against lynching and consumer fraud and fought for improved working conditions for women, protection for children, public health services and social welfare assistance to the poor. People like Glen Beck would hate them.To these activists, the connection between motherhood and the fight for social and economic justice seemed self-evident. Ann Maria Reeves Jarvis is a fine example of this sort of activist 19th century woman. It is because her daughter , Anna, wished to honor her work that Mother's Day is celebrated on the Second Sunday in May in the United States.

Ann Maria Reeves Jarvis and her brother, a doctor, organized a series of Mothers' Day Work Clubs in five Virginian cities to improve health and sanitary conditions. She actively sought to improve the health of her community. Among other services, the clubs raised money for medicine, hired women to work for families in which the mothers suffered from tuberculosis, and inspected bottled milk and food. In 1860, local doctors supported the formation of clubs in other towns and these ideas spread. Ann Jarvis urged the Mothers' Day Work Clubs to declare their neutrality and provide relief to both Union and Confederate soldiers. The clubs treated the wounded and regularly fed and clothed soldiers stationed in the area. Jarvis also managed to preserve an element of peace in a community being torn apart by political differences. She actively sought to bring peace to her community.

Tensions increased as both Union and Confederate soldiers returned at war's end. In the summer of 1865, Ann Jarvis organized a Mothers' Friendship Day to bring together soldiers and neighbors of all political beliefs. The event was a great success despite the fear of many that it would erupt in violence. Mothers' Friendship Day was an annual event for several years. Perhaps it's return would bring together the disparate parts of our modern body politic.

The first Mother's Day observance was a church service honoring her mother, Ann. Services were held at Andrews Methodist Episcopal Church in Grafton, which is now the International Mothers Day Shrine at which Anna handed out her mother's favorite flowers, white carnations, because they represent sweetness, purity, and patience. Anna was successful in getting West Virginia Governor Glassock to proclaim a statewide Mother's Day in 1910. President Woodrow Wilson finally proclaimed the second Sunday in May as a national holiday in honor of mothers in 1914.

Anna Jarvis had worked in an insurance company’s advertising department, and used that experience to promote her Mother's Day by incorporating an association in 1912, registering trademarks for the white carnation symbol and the phrases “second Sunday in May” and “Mother’s Day.” Note the apostrophe: the holiday was to be personal and possessive, not collective and plural as in the previously observed Mothers' Day For Peace. The coming commercialization of Mother’s Day should have been no surprise to Miss Jarvis; her ally in creating Mother's Day and fellow Philadelphian, John Wanamaker had become wealthy by inventing the department store and modern advertising. Wanamaker’s department stores gave free carnations to women shoppers on the holiday, which was observed at a ceremony in the Wanamaker Store Auditorium on May 10, 1908, where Miss Javis spoke to the crowd for over an hour.

By 1920 Politicians and businessmen eagerly embraced the idea of celebrating mothers and motherhood. As the Florists' Review, the industry's trade journal, bluntly put it, "This was a holiday that could be exploited." America was becoming a consumer culture with mother's charging the way. This holiday took on the expressions of a changing cultural system.

The new advertising industry quickly taught Americans how to honor their mothers - by buying flowers. Outraged by florists who were selling carnations for the outrageous price of $1 a piece, Ann Jarvis daughters undertook a campaign against those who "would undermine Mother's Day with their greed." But they fought a losing battle. Within a few years, the Florists' Review triumphantly announced that it was "Miss Jarvis who was completely squelched." Anna and her sister Ellsinore spent their family inheritance campaigning against the holiday. Both died in poverty. According to her New York Times obituary, Jarvis became embittered because too many people sent their mothers a printed greeting card. As she said,

A printed card means nothing except that you are too lazy to write to the woman who has done more for you than anyone in the world. And candy! You take a box to Mother—and then eat most of it yourself. A pretty sentiment! The "grafters" who purveyed such trifles would, she said, "take the coppers off a dead mother's eyes."

Anna Marie Jarvis never married and had no children. Growing blind and deaf, she was finally moved to a nursing home—where she was secretly supported by the florists she so despised until she died in 1948.

Regardless of Jarvis' concerns, Mother's Day has flourished in the United States. Flower sales have grown at a 6% annual rate, and now represent a $102 billion global market. The second Sunday of May has become the busiest restaurant day of the year, surpassing even Valentine's Day.



* The Golden Rule: "Whatsoever ye would that others should do for your mother if she were in need, and whatsoever your mother would do for the needy if she had the opportunity, do in her name and in her honor for other mothers and their children, victims of present-day maladjustments."

Easter Brunch Buffet April 4 2010 10:30 am - 3:00 pm

Easter is the only time during the year that The Turtle Restaurant sets out a buffet. Buffets are an easy way to serve a large number of people but there are draw backs from a fresh food perspective. That's why we will have a carving station and an omelette station.

The main draw back of buffets for me is the temptation to overeat. My father used to tell us to eat enough to "get his money's worth." It was a command, I was duty bound to become chubby. I imagine that he still saw these sumptuous spreads through his own child's eye which suffered terribly through considerable poverty, danger and starvation during World War 2 in Europe, so I forgave him. Like everything else in life there are good and bad points about "a way to do things" so we only serve buffet style once a year. It is fun to taste everything.

Wikipedia says "The modern buffet was developed in France in the 18th century, soon spreading throughout Europe. The term originally referred to the sideboard where the food was served, but eventually became applied to the form. The buffet became popular in the English-speaking world in the second half of the nineteenth century."

The "all you can eat" buffet has been ascribed to Herb Macdonald, a hotel manager who introduced the idea in 1946 and was closely connected to LasVegas Casinos. William Pearson wrote in The Muses of Ruin of the buffet:

At midnight every self-respecting casino premières its buffet—the eighth wonder of the world, the one true art form this androgynous harlot of cities has delivered herself of.... We marvel at the Great Pyramids, but they were built over decades; the midnight buffet is built daily. Crushed-ice castles and grottoes chill the shrimp and lobster. Sculptured aspic is scrolled with Paisley arabesques. They are, laid out with reverent artistry: hors d'oeuvres, relish, salads, and sauces; crab, herring oyster, sturgeon, octopus, and salmon; turkey, ham, roast beef, casseroles, fondues, and curries; cheeses, fruits and pastries. How many times you go through the line is a private matter between you and your capacity, and then between your capacity and the chef's evil eye.

Well...our chef won't give you the evil eye and our spread will be delicious, attractive, perhaps even a bit healthy as we will be serving Pederson's All Natural Ham and eggs supplied by Windy Hill Farms and greens from there as well as Wiley Ranch. We'll tempt you to eat as much as you want, once a year.

Real Ale Paired Beer Dinner March 11, 2010

The Turtle Restaurant, a slow food restaurant, recently received an Award from Wine Enthusiast Magazine for it's wine list, however few people know that we serve great craft made beers as well. The Slow Food Movement helps people rediscover the joys of eating and understand the importance of caring where their food comes from, who makes it and how it’s made. The Turtle Restaurant and Enoteca invites you to discover the joys of of eating and understanding how Real Ale Beer is made and who makes it at our first paired beer dinner with Real Ale Brewing Company, Blanco, Texas.

"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
-Frank Zappa

Texas has a hand full of great craft brewed beers, football teams, Southwest Air and probably a nuclear weapon or two (ain't that right Amarillo?). So ... Texas is a full fledged Real Country. Several of our favorite beers are made by Real Ale Brewing Company, established in 1996 in Blanco, Texas. Their beers can be found primarily in San Antonio, Austin, Houston, and at The Turtle Restaurant and Enoteca in Brownwood, Texas.

Originally operating out of a tiny basement brewery on the square in Blanco, the brewery relocated in May 2006 to a brand new facility in Blanco, where they have increased production. The owner credits the Blanco River as having some of the best brewing water for the styles of beer that they make, obviously Blanco is an ideal location for the brewery.

A dedicated team of brewers produces quality handcrafted beer utilizing a 60-barrel stainless steel brewing system. They incorporate 100% malted grain, domestic and imported hops, and crystal clear water from the Blanco River into their unique recipes. Be sure to ask for Real Ale by name at your favorite places. Support our Texas brewers - Go Texan - Go Slow.

Real Ale is also a great destination for a day trip in the Hill Country. Currently their tasting room is open on Fridays from 2 - 5 pm with tours starting at 3 and 4. If you have a large group please give them a heads-up. For directions and more information, please call 830.833.2534 or send them an email (info@realalebrewing.com).

This paired dinner, in honor of St. Patrick, is a great opportunity to meet the owner and brewer of Real Ale, Brad Farbstein and salesman Scott Hilaman. They will be here to guide you through their beers while our chef entertains your palate.

Here's the MENU, cost $35.00 per person. Reservations can be made online or by phone 325-646-8200. The Date is Thursday, March 11, 2010 at 7:00 pm.

First course: Turtle made chubby pretzels with Fireman's #4 beer mustard paired with Fireman's #4 Beer

Second Course: Choice of Shrimp Beignet with hop pesto, fried lemon garnish OR Leeks and Spinach Fritatta Wedge with fried lemon garnish paired with Rio Blanco Pale Ale

Third Course: Lamb Provencal Terrine, Smoked Raisin Mustard, Hearth-baked Crackers, Fried Pickle OR Rice and Eggplant Timbale paired with Full Moon Rye Pale Ale

Fourth Course: Shepherd's Pie - tender chunks of steak, with celery and onion in a hearty Brewhouse Brown ale gravy, topped with pepperjack and sour cream mashed potatoes and Veldhuizen Redneck Cheddar OR Shepherd's Pie with chunks of portabella mushrooms and onions in Brewhouse Brown Ale gravy, topped with the same decadent potato topping as the meat version paired with Brewhouse Brown Ale (but of course!)

Fifth Course: Coffee Porter gelato topped with crushed malted milk balls.

You will be quite full and warm and happy all over by the end of the evening.

See you at The Turtle Restaurant, 514 Center Avenue, Brownwood, Texas 76801, right across the street from City Hall in historic uptown Brownwood!! Bring your friends. Drink Real Texan Beer - Real Ale - Real Country.

An Early First Valentine

Trois Chansons by the French Impressionistic composer, Claude Debussy, are settings of poems by Charles d’Orleans to music. This Charles was Charles (1394-1465), Duke of Orléans, a prince. He was wounded at the Battle of Agincourt in 1415 and imprisoned in England for the next 24 years (held for ransom, actually), during which he wrote most of his poetry, more than five hundred poems — including what some claim was the first Valentine sent to his very young wife, Bonne d'Armagnac, from prison. Sadly, Bonne died while Charles was pining away in The Tower. A manuscript of that poem is in the British Library, however I couldn't find a translation on line. This is the manuscript cover. You can see Charles writing at his desk through the artistic contrivance of a cut-away in the wall of the tower.

Upon Charles' release, he met Maria of Cleves, who was the daughter of a German Duke and a French Duchess also of the house of Burgundy, the older sister of Philip the Good, who arranged for Charles' release. Upon first sight of the 14-year old princess, it is said that he told her, "M'Lady, I make myself your prisoner." Maria went on to bear Charles his only son, Louis the XII of France. Maria would outlive Charles by many years, and would become a poet herself.

The imagery in Charles's poems is vivid, strongly visual, and so romantic. So much medieval French poetry is stilted stuff about unrequited love... sigh... oh Charles, my prince! I can understand why Debussy selected these old poems as texts for his scores. Here is a rendition of Debussy's Dieu! Qu'il La Fait Bon Regarder!
Listen, English translation below:


God! But she is fair,
graceful, good and beautiful.

All are ready to praise
her excellent qualities.
Who could tire of her?
Her beauty is ever new.

God! but she is fair,
graceful, good and beautiful!

Nowhere does the sea look on
so fair and perfect
a lady or maiden.
Thinking on her is but a dream.
God! but she is fair!

February 26 - 27, 2010 Noel Kerns Light Painting and Photography Workshop

Double Click Poster for more information
We promise it will be fun and informative.

A History of Steak Diane, Ovid, How To Flambé and Why One should Hang a Lamb Chop In The Window

This illustration of Ovid's story about Diana and Actaeon is by Giuseppe Cesari (1606); notice that Actaeon's metamorphosis has already begun.

According to Ovid, while Actaeon was out hunting, he inadvertently came upon the virgin goddess as she bathed in her secret grotto. To punish him for seeing her naked, the goddess sprinkled Actaeon with water, magically transforming him into a stag. The unfortunate youth was torn to pieces by his own hounds.

Goddess of wild animals and the hunt, the sister of Apollo, Diana was praised for her strength, beauty, athletic prowess, and hunting skills. She was also deemed a protectorate of woman and became associated with chastity, marriage, and fertility.

The myth of Diana (the Greek goddess of the moon and hunt, originally named Artemis) and Actaeon (a Theban prince) is recounted in Ovid's first - century "Metamorphoses". Metamorphoses is a narrative poem that describes the creation and history of the world through the metamorphoses of it's protagonists. Completed in 8 AD, The recurring theme, as with nearly all of Ovid's work, is that of love — personal love or love personified in the figure of Amor (Cupid). The other Roman gods are repeatedly perplexed, humiliated, and made ridiculous by Amor, an otherwise relatively minor god of the pantheon who is the closest thing this epic has to a hero. Apollo comes in for particular ridicule as Ovid shows how irrational love can confound the god of pure reason. The poem inverts the accepted order, elevating humans and human passions while making the gods and their desires and conquests objects of base humor. The Metamorphosis retells 250 Roman myths. Ovid's influence on Western art and literature is a writer's dream legacy.
Ovid was a major inspiration for Dante, Chaucer, Shakespeare, Milton and other of the world's great authors.

Shakespeare alludes to the story, as Orsino speaks of his love:

O, when mine eyes did see Olivia first,
Methought she purged the air of pestilence!
That instant was I turn'd into a hart;
And my desires, like fell and cruel hounds,
E'er since pursue me.

Twelfth Night 1.1.18-22

Had I the power that some say Dian had,
Thy temples should be planted presently
With horns, as was Actaeon's; and the hounds
Should drive upon thy new-transformed limbs,
Unmannerly intruder as thou art!

Titus Andronicus 2.3.61

And that my fellow gastronomes and lovers, brings us to Steak Diane on Valentine's day.

In the 19th century sauces made “a la Diane” were dedicated to Diana as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first mention of Sauce Diane, (as opposed to a la Diane), comes from Auguste Escoffier in 1907. He added hard cooked egg white to the a la Diane formula.

As with Eggs Benedict , New York City appears to be the best candidate for the location of the creation of Steak Diane. Jane Nickerson’s article “Steak Worthy of the Name” (New York Times, January 25, 1953) suggests three possible sources in New York City as originators: The Drake Hotel, the Sherry- Netherland Hotel and the Colony Restaurant. The best suggestion is that it originated with Beniamino Schiavon (aka "Nino"), from Padua, Italy. He worked at the Drake Hotel in New York City. The earliest print references found to date not only point to Nino, but talk about the recipe being wheedled out of him by Perle Mesta who was appointed by President Truman as ambassador to Luxembourg from 1949 to 1953, known as Madam and The Hostess with the Mostes. Perle is such an interesting character that I will digress from Steak Diane for a moment.

In the 1930s, Perle Mesta became involved in the National Woman's Party. She lobbied for the Equal Rights Amendment, first as a Republican and then, after changing party affiliation in 1940, as a Democrat.

She moved back to Washington, D.C., about 1940 and quickly became one of the capital's premier party hostesses. The guest list for her extravagant soirees included senators and congressmen of both parties, world leaders, Supreme Court justices, movie stars, foreign ambassadors, military leaders and White House personnel.

A Christian Scientist, Mesta didn't drink alcohol though she did serve alcohol at her parties. She claimed though that her parties gave her the same elation liquor gave other people.

She was an early supporter of Truman, serving on the Democrats' finance committee during his 1948 campaign and then acting as co-chairman of his inaugural ball. In 1949, Truman named her minister to Luxembourg. She was the first to hold the post -- and the third woman appointed to a foreign diplomatic post. She served until 1953, becoming the first woman to receive Luxembourg's highest honor, the Grand Cross of the Crown of Oak. As minister, she became famed again for her hostess skills. She threw "GI parties" for servicemen and women stationed in Europe.

She also became well known for her title. When asked how she wanted to be addressed, she replied, "Call me Madam Minister." The line was shortened to "Call Me Madam," which became the name of Irving Berlin's musical inspired by her life. The musical featured the song "The Hostess with the Mostes". Mesta was amused when the nickname stuck to her. Starring Ethel Merman, the show was a 1950-52 Broadway hit and was adapted into a 1954 Academy Award-winning film Call Me Madam.

After leaving Luxembourg, Mesta spent much of the next decade traveling the world. She met with the heads of 19 different governments, even touring Soviet Russia. She narrowly escaped death in 1955 after getting caught up in a riot between Communist and anti-Communist factions in Saigon, Vietnam.

In 1960, she published her biography, "Perle: My Story." She continued to give lavish parties into the early 1970s.

"Hang a lamb chop in the window," was the advice Perle Mesta gave those who wanted to make a place for themselves in Washington D.C.

Lamb Chops or not, one thing is for sure. Steak Diane was the rage in the 50’s and 60’s, especially in New York. A hot culinary trend at the time in upscale restaurants was dishes that could be flamboyantly prepared tableside on a cart. We're talking about the headwaiter or maitre d' wheeling a food trolley to your table and, before your very eyes, deftly performing acts of slicing, dicing, de-boning, saucing or flambéing. Steak Diane theatrics came from the flambéing of the cognac used to make the sauce. One suspects that our current culture's fear of personal injury lawyers, insurance adjusters, non-professional waitstaff and danger in general has doused table side flambéing forever. The Turtle Restaurant chef flambés in the kitchen under the vent-a-hood.

Fortunately, flambéing is not just for show or there would be no reason to continue performing the technique. Igniting the brandy in the recipe intensifies the flavor of the finished sauce by caramelizing the sugars or carbohydrates. During caramelization, the intense heat causes the sugars to undergo a series of chemical changes. The most important of these is to develop mouth watering flavor. Caramelization requires temperatures in excess of 300 degrees.

Here are the secrets:

• Start with a dry piece of meat. Use a paper towel to dry off the meat. Water is the enemy of caramelization
  
• Use high heat. Preheat your pan or grill and make sure it’s hot before putting the meat on. If the heat is too low, moisture will collect in the pan and you’ll steam the meat which is what the British are famous for and not yummy.
  
• Use a heavy skillet. The heavier the better. This helps the pan retain heat when adding room temperature meat. Cast iron or heavy stainless steel.
• Bring the meat to room temperature. This will keep the pan from cooling too much when you first put in the meat. Always remember that 41-140º F is known as the danger zone. Foods that are exposed to this range for more than four hours may not be safe to eat. Don’t let meat sit out all day- just let it warm up a bit before you intend to cook it.
• Balance the heat and time. Balance the heat and time so that the meat has the perfect amount of caramelization when it’s just done inside. Tip: For thick pieces of meat - start by caramelizing in a pan or on the grill on high heat and then finish it in the oven (350F).
• More surface area. The larger the surface area, the more room there is for caramelization. Butterfly cuts like chicken breasts or pork loin to create a larger area to brown, this creates a flatter surface so the meat caramelizes evenly.
• Flambé. The food is topped with a liquor, usually brandy, cognac, or rum and lit afire. The volatile alcohol vapor burns with a blue flame, leaving behind the faint flavor of the liquor or liqueur.
  
  Only liquors and liqueurs with a high alcohol content can be used to flame foods. A higher proof will ignite more readily. Beer, champagne, and most table wines will not work.
  
  Liquors and liqueurs that are 80-proof are considered the best choices for flambé. Those above 120-proof are highly flammable and considered dangerous. NEVER light the pan before you are finished pouring or the flame could follow the stream of alcohol up into the bottle causing an explosion severely burning the cook and bystanders.
  
  The liquor must be warmed to about 130F, yet still remain well under the boiling point, before adding to the pan. (Boiling will burn off the alcohol, and it will not ignite.)
  
  Always remove the pan from the heat source before adding the liquor to avoid burning yourself. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.

You can apply these techniques to anything that benefits from caramelization. Now that you know those secrets, I’m going to leave you with a tip. NEVER discard the brown bits left in the pan after caramelizing meat. The French call this “fond.” I will tell you why I am fond of fond in a future post.