December 4, 1988
There is no way in the world that I would intentionally wind up in a celebrity-catering restaurant like those compiled by Kathie Jenkins for Calendar's restaurant listing ("Knowing Where to Nosh With Celebs," Nov. 13). I am not a masochist or doormat who enjoys being placed in humiliating situations. I become combative if someone attempts to sneak in line ahead of me and my party. Places like Hal's Bar and Grill, reviewed by L.N. Halliburton ("Hal's: When You're Haute You're Haute," Nov. 13)
April 27, 1995
I enjoyed Kathie Jenkins' article on pressure cooking (March 23). Only recently did I rediscover the pressure cooker when my husband and I bought one for the microwave. Not only does it speed up the time from the stove-top pressure cooking but it has been fun making different meals. I would enjoy an article about this kind of pressure cooking. Ours is made by Nordic Ware, and they have been very helpful in sending us extra recipes and offering advise and information. --ARDEE JAGT Crestline Thank you for a great article on pressure cooking and the amusing '50s presentation.
June 26, 1994
As if the waiter profession weren't demeaning enough, now comes "snitching" (Restaurant News, June 5). Kathie Jenkins' article portrays waiters as oppressive and restaurant patrons as their helpless victims. Her article also suggests that waiters need to be kept in line. No, I'm not a disgruntled waiter, just the boyfriend of one. I dine frequently at her restaurant (a Beverly Hills eatery that recently enjoyed a glowing review in your paper) and get the privilege of seeing firsthand the arrogance, intolerance and cheapness with which she and her ilk are treated, regardless of the quality of service.
February 19, 1989
Comfort foods are a good remedy for the blues. Eat 'n' Park, 2517 W. Victory Blvd., Burbank, (818) 843-9301. Style: Ex-drive-in serving diner food the way it really used to be. Setting: Leatherette booths, lunch counter, easy listenin' music. Recommended: Beef barley soup; chicken fried steak with Arkansas gravy; apple strudel. Cost: $4-$10. Mary's Lamb, 13624 Ventura Blvd., Sherman Oaks, (818) 501-7700. Style: Home cooking for baby boomers.
February 14, 1993
I don't want to make a big thing out of a restaurant-section blurb, especially in view of the state of the planet, but I could not help but be offended by Kathie Jenkins' jabs at Roger Verge (Restaurant News, Jan. 31). First, may I point out that the accents in French are not mere ornaments to be left off when one is feeling minimalistic? If you don't respect the man, at least dig up the accent aigu out of the ol' font set and spell his name right! For the record, I too was somewhat appalled by the paucity of Americans and women invited to the "Merci Julia!"
October 25, 1990
It is better, we say, to give a fruitcake than to receive one. Lots better. But this is the wrong attitude, altogether wrong, totally, totally wrong . . . even though sometimes it may have a deceptive appearance of justness. Actually, a properly made fruitcake is one of the glories of our heritage, steeped in tradition and rum, and this is the time of year to start making them for Christmas.