At the time of the Great Depression, when my grandparents had just moved from Chicago a few years earlier to our family farm in Indiana, Hollywood seemed like another world.
Mary Pickford and her husband Douglas Fairbanks Sr. were among the movie stars who seemed to live a life of luxury. In fact, their estate, called Pickfair, was often featured in movie magazines and news film reels.
While hosting my "after Valentine's Day" luncheon later this month, I'll be including some mention of Pickford, who died in 1979 and during the days of the silent films, was dubbed "America's Sweetheart."
She, along with Will Rogers, Gloria Swanson and Rudolph Valentino, were among the very first patrons at The Brown Derby Restaurant, which is the theme for this year's luncheon. On display at the luncheon will be a silver butter plate and ivory handle butter knife from the Pickfair Estate auction which belonged to Pickford.
As for a reservation update, there are still 12 seats of the 200 still available, and here are the details.
I'll be hosting the full luncheon from noon to 3 p.m. in the large connected joining salon dining rooms at Teibel's, which will be converted for that afternoon into a tribute to the famed Hollywood Brown Derby Restaurant, including real plates, menus, photos and rare displays from the legendary Tinseltown haunt that closed in 1980. And yes, lots of chances to win wonderful prizes. Each table seats eight.
Doors open at noon with lunch served at 1 p.m.
On the day of the luncheon, guests will be asked to pick from a choice of three main course entrees: Teibel's Fried Chicken or Beef Sirloin Tips or Teibel's Famous Boned and Buttered Lake Perch. Each will come with a dinner roll and cole slaw first course, and the entrees served with baby red potatoes, and a vegetable blend of young yellow summer squash, red peppers, onions and green zucchini. Each lunch also comes with choice of beverage, including coffee, hot tea, iced tea or milk.
For dessert, fresh vanilla ice cream will be served with a recipe featured in my second cookbook: Gossip Columnist Louella O' Parson's Favorite Frosted Grapefruit Cake, which was a staple on the Brown Derby menu.
Luncheon tickets are once again $25 per person, which includes tax and tip. A portion of each ticket sold benefits one of my favorite nonprofit groups, The Caring Place, the Valparaiso shelter for victims of domestic violence.
Reservations are required by calling (219) 933-4173 and leaving name, contact telephone number and the number in your party attending.
As for today's featured recipe, it comes from Pickford's actress daughter-in-law Joan Crawford, who "America's Sweetheart" was not very fond of after she married her stepson Douglas Fairbanks Jr., who was several years younger than Joan.
Joan Crawford's Poached Salmon with Mayonnaise-Mustard Sauce
For Salmon:
3 pounds fresh salmon
3 lemons
6 cups water
10 peeled pearl onions
1/2 stalk celery, including leaves, chopped
2 sprigs fresh parsley
3 small bay leaves
12 crushed peppercorns
1 teaspoon salt
Cheesecloth
Sauce:
2 cups mayonnaise
4 teaspoons prepared mustard
1/4 cup fresh lemon juice
Garnish:
1 lemon, cut in wedges
Fresh cut parsley
Field lettuce leaves or watercress
Quartered hard-cooked eggs
DIRECTIONS: To prepare salmon, place lemon slices around salmon and in cavity. Wrap fish in double layer of cheesecloth, secured with string. Set aside. Place water, onions, celery, parsley, bay leaves, peppercorns and salt in a large pot and bring to a simmer for 30 minutes. Place fish in water and simmer slowly for 40 minutes covered, using a rack or heat safe small bowl so fish is not entirely under water. Remove fish to cool slightly. Prepare sauce by combining all ingredients. Arrange salmon on a chilled platter on a bed of lettuce or watercress, surrounded by remaining garnishes if desired. Serve with sauce. Makes 8 servings.
The opinions expressed are solely those of the writer. He can be reached at philip.potempa@nwi.com or 219.852.4327.
