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Julia Child would be proud.
Eight foodies got together recently to pay tribute to the TV cooking icon at a dinner cast party inspired by the movie “Julie & Julia,” and hosted by best friends Victoria Todd and Penny Hershberger, the event’s producer and director.
Their take was billed as “Penny & Victoria.”
The fun-loving pair scripted a four-course meal right out of Child’s celebrated cookbook, “Mastering the Art of French Cooking,” each course served with an appropriate French wine.
The two believe “travel and good food” are part of the chemistry that unites their friendship.
Said Hershberger: “We just needed to get out of our comfort zone and stretch a little.” So she directed the time-consuming entrée, the boeuf a la bourguignonne, the popover bread and scoured the Coast for the four French wines.
The set location was Todd’s chic Biloxi home overlooking the bay. On opening night she produced Child’s cheese soufflé served with white asparagus, and vichyssoise (leek and potato) soup, finished with un gateau à l’orange (orange sponge cake doused with orange liqueur and roasted almonds).
VIP invitations mailed, Todd designed pleated chef hats made first for table settings and then take-home favors. Then there were official wardrobe aprons for the hostesses and for Monsieur Dean Todd (Victoria’s husband) — double-cast as bus boy and chief bottle washer.
Guest stars (the foodies) were greeted by an outdoor menu marquee and an indoor wine presentation by special guest star Tony O’Connor, who entertained the stag chicks (husbands left at home) with his expertise on grapes, the aging and the character thereof.
A studio photographer spotted Dora Harvey, Jeanette Lindsay, Joy McNally, Susan Peterson, Mary Valle and Jackie Wilson.
Soon the stars were breaking bread, savoring the carefully prepared courses and traveling the world over in conversation.
“Our dream encounter through the movie gave us inspiration to go bon voyage on a slow-moving Mississippi day,” said Todd.
Their next voyage is already on the drawing board. Like Julia, they’re tall Americans, who speak some French, with dreams of going to Cordon Bleu cooking school.
For now, it’s bon appetit with fond red-carpet memories with their foodie co-horts.
— Emily Germanis
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