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Houston chefs savor Julia Child's legacy
"It was in 1974 that I opened my first restaurant, Ouisie's Table & The Traveling Brown Bag Lunch Company, on Sunset Boulevard. Flash forward to perhaps 1976, 78? - a late lunch after the rush with maybe three tables lingering. I was in the kitchen when a waitress told me there was someone to see me, no name given. I stepped out from behind the line and headed to the dining room expecting a sales person to greet me or 'The Millionaire' with a check for me. My guest had already been seated at a table by the kitchen door looking out at the dining room, smiling and observing the setting. As I approached I realized who was before me before as the waitress said her name. I was speechless but was able to welcome her to Ouisie's. She picked up from there and (told) me she had been told to have lunch at Ouisie's before she caught her plane. She had the trout, very simple because that was all she ever ordered when traveling. Then she wanted to see the kitchen and … she introduced herself quietly to my cooks with her wonderful smile, sighing here and there with her left hand fanned gracefully over her breasts, her right hand on her hip, leaning over the cooks to see into the tall steaming pots and asking for everyone's names and 'How long have they been cooking?' What a great day." Elouise Adams Jones, Ouisie's Table
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