65th Birthday Party

We interrupt our blog series to post pictures from my 65th Birthday Party last Saturday.  We held the party at Pappo in Alameda and they did a fabulous job, including serving octopus family style.  Laura and I met with Chef John Thiel of Pappo last month and he sat down with a blank sheet of paper, asked us what our favorite foods were and explained that he likes to use local, seasonal, sustainable ingredients.  This was not at all like being given a banquet menu to check off the options we wanted -- we designed the menu with him to offer passed appetizers at the initial cocktail party, then the octopus and three 1st course options and 2nd course choices.

First Course
Cream of Asparagus Soup | Extra Virgin Olive Oil
or
Caesar Salad:  Little Gem Lettuces | Creamy Caesar Dressing | Garlic Croutons | Parmesan
or
Organic Garden Lettuces | Cara Cara Oranges | Toasted Almonds | Manchego Cheese

Second Course
Slow Braised Leg of Duck | Garlicky Chinese Broccoli | Soft Polenta | Tangerine-Duck Jus  
or
Steak Frites:  Filet Mignon of Beef | Herb Fries | Sauteed Red Russian Kale | Truffle Butter
or
Local Seasonal Cod | Spring Onion-English Pea-Potato Hash | Lemon Beurre Blanc  
or 
Roasted Mushroom Risotto |Grilled Asparagus | Leeks | Pecorino Cheese

And, for desert, Profiteroles for all, accompanied by Vin Santo!


What a great meal, and a great experience meeting with Chef Thiel and creating it!

And, yes, after a grand introduction by Laura, I gave a speech:

Thank you all for coming to share this celebration with me.  I hope it’s not contagious, as John Glenn noted, "There is still no cure for the common birthday."

But, birthdays are good for us. Statistics show that the people who have the most birthdays live the longest. 

Dave Barry brings us another insight into birthdays (and he requests that we follow this logic carefully), "Unless you die, you will continue to get older."  He notes that such insights that are one of the key things that separate a professional writer from a person with a real job.

With typical British confidence, and the ability to use 20 words when 5 will do, the author G.K. Chesterton declared that, "The first fact about the celebration of birthdays is that it is a good way of affirming defiantly, and even flamboyantly, that it is good to be alive."

Luckily for me, I’ve made it 65, married Laura, met you all, received my Medicare card, and have everyone here to help with the affirmation.

George Carlin on his 65^th noted that, “Today I’m 65 years of age, that’s 18 Celsius”.

In a similar vein, James Thurber, on his 65^th birthday, said, “I'm 65 and I guess that puts me in with the geriatrics. But if there were fifteen months in every year, I'd only be 48.”

And what’s the best thing about turning 65?  No more calls from life insurance salesmen.  But, inside every 65-year-old is a young person, peering our and wondering what happened.

So, I’m not 65, I’m 35 with 30 years experience

Thank you for coming and sharing this event with me.  I truly look forward to many more good times and great adventures with you all.

And, everyone had a great time!