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Julia Child
8/15/1912 - 8/12/2004

Julia Child, the American culinary icon with a raspy vibrato voice familiar to millions of households through her TV series and her books, died in her sleep in her home in Santa Barbara, California.

She would have been 92 years old on August 15.

She looked remarkably sharp, and as fiery at 91 as when she graduated from le Cordon Bleu in Paris in 1949; her blue eyes gleamed with fun and passion, her smile was generous, her laughter irreverent and contagious.

"People in our profession are always passionate and motivated," Ms. Child told The South Florida Gourmet on her 85th birthday.

Her advice to cooks and chefs during the same interview: "Be strong and healthy and always hungry. Be passionate about your work. Training is important, but school is just the beginning. The exciting thing about this profession is that you're always learning, till the grave."

When asked: "What's the worse scenario in the kitchen?" Ms. Child answered: "The most terrible things happen in your own kitchen and the mark of a good cook is recovery."

She will be missed.

For those of you who were wondering where Chef Curtis Whitticar had gone after Claudio's and Café St. Michel: since last October he is the executive chef/proprietor of Chef Curtis' Village Café in Miami Shores. Mr. Whitticar has surrounded himself with an experienced staff, which enables him to spend a little more time with his twin girls and his family. The chef de cuisine is Marlon Douglas Reyes, a former chef at la Bussola and Mr. Whitticar's sous-chef at Claudio's in the Gables. The General Manager is Massimo Deluca, the previous owner of Café Bella Luna. Mr. Whitticar has refurbished the space occupied by a deli into an 82-seat restaurant, not including outdoor seating. He plans to partner with Mr. Deluca and expand to a Village Café Express next door: "a delivery, take-out and eat-in mini-market, with panini, crêpes, salads, foccacia and pizzas," said Mr. Deluca. The contemporary Italian-American-Latin menu offers a children's menu ($3.95), and a tempting choice of appetizers like Bruschetta, Calamari Fritti, Mediterranean Mezze platter, Carpaccio of Beef, Crab Cakes, Key West Conch Fritters and Eggplant Rollatini ($3.95 to 9.95 for lunch and dinner); Focaccias and Pizzas ($4.95 to $6.95 for lunch only); a long list of freshly baked Panini ($6.95 to $7.95 for lunch only) accompanied with French or sweet potato fries and salad; hefty entrée Salads ($5.95 to $11.95); and entrées such as Burgers, Chicken Marsala, Penne alla Norma or Oriental salmon ($7.95 to $9.95 for lunch and dinner). Dinner entrées ($12.95 to $24.95) include pan-seared Yellowtail Snapper with Citrus Beurre Blanc; Salmon with lemon crabmeat and asparagus; Chicken Marsala with cremini mushrooms, roasted potatoes and julienne vegetables; Crispy Roasted Long Island Duckling with orange apricot sauce; New York Strip Steak, Filet mignon and Roasted rack of lamb with. Chef Curtis' Village Café is open for breakfast, lunch and dinner from Monday through Saturday, from 7:30 a.m. to 10 p.m. Brunch is served Saturday and Sunday from 10 a.m. to 3 p.m. 9540 NE 2nd Ave., 305-757-6453.

Jason McClain, the former executive chef of The Shore Club's Sirena Restaurant has changed shores to become Executive Chef of South Beach's Pearl Restaurant and Champagne Lounge and Nikki Beach. After Chicago's Narcisse Restaurant, Mr. McClain worked at the Four Seasons Hotel's Fifty Seven/Fifty Seven Restaurant where he scored "Best Breakfast" awards by both New York Magazine and The New York Times, and won Five Star and Five Diamond ratings from Mobil and AAA. He brings a Mediterranean touch to the global menu at the hip restaurants owned by Lucia and Jack Penrod with starters like Mediterranean spiced lamb carpaccio served with hummus and zatar - a Middle Eastern thyme-based spice; Moroccan spiced cuttlefish calamari with rock shrimp, broccoli rabe and Meyer lemon butter ($16); Yukon Gold potato gnocchi with shredded oxtail, chanterelle mushrooms and Asiago Cheese ($14); and a duo of Sonoma Valley duck foie gras, hot and chilled, with rhubarb chutney and toasted brioche ($19). Entrées include favorites like Maine lobster and celery root ravioli with shaved black summer truffles ($42), and peppered Australian beef filet with lobster mash potatoes, asparagus, and pinot noir sauce ($38); or Peruvian grilled wild king salmon with smashed avocado and heart of palm salad ($26). On Wednesdays and Thursdays, "Meet Chef Jason" nights, the chef will customize dishes according to guests' wishes, and he will serve a daily à la carte Breakfast from 10 a.m. Also new to Penrod's restaurants, a full Sushi Menu by Sushi Chef Ed M. Ueno. Pearl Restaurant and Champagne Lounge is open daily for breakfast from 10 a.m., and for dinner five days a week, Wednesday through Sunday from 7 p.m. until closing. Saturday and Sunday brunch are served from 11 a.m. to 5 p.m. Pearl and Nikki Beach. One Ocean Drive, South Beach. 305-538-1111.

is slated to open within the next few weeks in the 1300 square feet space formerly occupied by Capisce, 204 Miracle Mile, Coral Gables. Restaurateur Joe Zuozo, who actually owns Anacapri Restaurant and Market in Pinecrest, has partnered with Ricardo Fonseca, the actual owner of the gas station cum wine store on 17th St. and US1, to open a 60-seat indoor/outdoor Italian Restaurant with a mezzanine. "Both Ricardo and I are well versed in wines, so we will offer a very well chosen and extensive wine list, with a good program of wines by-the-glass," said Mr. Zuozo. The Italian menu will look like that of Anacapri in Pinecrest. The Chef is Gustavo Ribera, a graduate of Johnson & Wales who contributed to the success of Anapcapri for many years now, and who also worked at the Ritz Carlton in the Grove. Anacapri on the Mile will be open for lunch and dinner, from Monday to Saturday, 11:30 a.m. to 3 p.m., and 5 to 10:30 p.m. It will be closed on Sundays. 204 Miracle Mile, Coral Gables. 305-443-8388.

is in the works. Eduardo Llano Architects are putting the last touches to the contemporary style design of the new tea house - the company's flagship store - slated to open at 256 Miracle Mile, Coral Gables. It is the brainchild of Founder and CEO Orlando Montiel, the former president of Ioxus Financial Group, of Director of Corporate Strategy Luis Urdaneta, former President of PDV America in London and Chairman of Citgo Petroleum Co. in New York, and of the famed tea maven James Norwood Pratt, editor-in-chief of Tea Trade - the Magazine of the World Tea Business, and author of books on tea including The Tea Lover's Companion (1995) and The New tea Lover's Treasury (1999). Mr. Pratt who was Honorary Director of the first traditional Chinese teahouse in America, was instrumental in creating the American Premium Tea Institute. Montea Tea House's executive team also lists Domingo Barony as Director of Marketing and Development; Raul Arriaga , Finances; Rey Uribe, Operations; and Eduardo Ottolino, Customer Relations. Their tea list offers a variety of green, black and white teas from all over the world as well as healthy finger food, salads and soups. While the company's Headquarters is located at 2201 S.Biscayne Blvd. 28th Floor, Miami. Montea Tea House is at 256 Miracle Mile, Coral Gables, 305-648-9802 / 04.

where WaldenBooks once used to be, is the Miami franchise, and the fourth store to open in Florida - the others are in Jacksonville and Orange Park - of a chain with over a hundred locations in New Jersey, Pennsylvania, Delaware and Washington DC, with headquarters in DC. It offers quick lunches and a full range of dining options from noon to night, to appeal to a wide segment of the market, with the emphasis on fresh salads and dressings, vegetable or steak sandwiches, pastas and roasted chicken. 224 Miracle Mile, Coral Gables.

Owners David and Julia Garcia's decision to close the restaurant at 349 Giralda Ave., Coral Gables, comes after a few months in operation. "Things weren't going the way they wanted it to go, so they decided to close," explained events manager Vania. Yuca on Lincoln Road, which still belongs to Mr. Amancio Suarez, remains open.

The sleek design is totally Palm Beach chic with pinks and golds meshed with metallic copper chandeliers and rich woods. The plush lounge area of the West Palm Beat Marriott Hotel precedes a full bar at the entrance of the 200-seat indoor/outdoor restaurant with, according to GM Katie Ross, "a most fabulous martini menu with 20 exotic recipes and a great wine list." The draw is the kitchen, or rather the kitchens since the hotel has a separate kosher kitchen used on special demand. A veteran of Marriott Hotels Restaurants, Chef Samuel Croge has fine-tuned his American menu with French touches to include dishes like Filet of Beef wrapped with maple pepper bacon; Yellow tomato and oyster ragout with cabernet reduction; and pistachio-crusted Snapper Meunière with asparagus risotto. Bistro TenZero is open seven days for breakfast: 6:30. - 11 a.m, lunch: 11:30 am - 2pm, and dinner 5 p.m. - 10 p.m., and serves a light fare from 2 pm to 11 pm. 1001 Okeechobee Blvd., West Palm Beach. 561- 833 1234.

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