Comments on: Take Five with Peninsula Chef-Restaurateur Jesse Cool, On Three Decades of Championing Organic Food

By: foodgal

foodgal — Sun, 17 May 2009 01:26:51 +0000

Susan C.: Actually, the photo of Jesse was taken by a professional photographer, not by yours truly. The food shots were taken by me, though.

Tangled Noodle: Yes, those are Jesse’s famous purple hard-boiled eggs you see in the post. It’s the coloring from red beets that give them that bright shade.

Tengo Hambre: Oh my gosh, you’ve put me on the spot. What fruit or vegetable would I be? Hmmm……Maybe a white peach? It’s one of my favorite fruits and I wait every year for them to finally come to market. It’s sugary sweet, and well, you know my weakness for desserts already. It’s soft when it’s ready for eating, and I admit to being a big softie at times. It’s a summery fruit, and I think that fits my nature. After all, my husband always says that I’m the “glass half-full gal” to his “glass half-empty guy.”

By: Tangled Noodle

Tangled Noodle — Sun, 17 May 2009 00:38:58 +0000

Chef Cool lives up to her name!

Wonderful interview – she made a great point about spending more on good, healthy food instead of the incidental luxuries we’ve convinced ourselves we ‘need’! The undressed chicken salad looks simply delicious – is that sliced salted egg I see on the plate?

By: jesse

jesse — Fri, 15 May 2009 22:51:28 +0000

oh, Carolyn,
This is so amazing.
WE are going to put a link to your remarkable work.

If you get this find me tonight!!!!!!, I lost you at lunch today!!!

By: tengo hambre

tengo hambre — Thu, 14 May 2009 22:45:54 +0000

what a great question: “if you were a fruit or a vegetable, what would you be?” and a great answer too! now you’ve got me thinking about how i would answer….hmmm. what about you food gal? what would you be?

By: Carroll

Carroll — Thu, 14 May 2009 21:30:11 +0000

She really is an amazing woman. Several years ago we had dinner at Flea Street with friends, and were immersed in a discussion of the mushrooms we were eating, when JC herself stopped by the table just to see how we all were doing. Passing the pressing question on to her, we were regaled with an encyclopedia’s-worth of mushroom lore (I’m sure there’s a more technical name for that — “mycological insight” perhaps?) I didn’t even know who, other than “the owner”, she was at the time, but our dedicated Foodie friend was all agog afterwards, and I have been a fan from afar ever since.

Also, that very same bacon & beet salad is my favorite thing to order at the Cool Cafe whenever I’m up on campus. Thanks for the reminder that it’s been too long since the last time!

Another excellent interview, Carolyn