Silicon Valley Moms Group Book Club: "comfort food" a novel by Kate Jacobs
It is very, very rare that I set down a book with misty eyes and a fervent wish that the protagonist were real, yet that is exactly how I felt at the end of "comfort food." The star of the book (and her own TV shows), Gus Simpson, is one of the most likable literary characters I've ever encountered. I envision her as Allison Taylor (played by Cherry Jones) on TV's 24; they are both women who know their position and hold themselves with a confidence that seems, at times, tenuous but is actually much more substantial. I have long hoped to grow into a woman of such presence that comes from experience.
So why would I want to know celebrity chef Gus Simpson? It all goes back to my newlywed days, those years in Boston when the Guv and I were both wasting our youths working eighty-plus hour weeks. When I did roll home late-night, I'd be too tired to sleep right away, so I'd cobble together something that barely passed for dinner and flop down on the couch, usually in front of the Food Network. Those were the late-90s, and Emeril Lagasse was always on late. I could watch him make real food while I plowed through leftover fried rice and Twizzlers. I loved to bake, and I excelled at it -- but I hated cooking, and, well, my husband can tell you those horror stories. I was intrigued by those who not only cooked but cooked with excitement and passion. Whenever I could, I caught the excitement in real life by eating at Todd English's Olives restaurant in Charlestown, long before there was more than one Olives... Those were the days when Todd himself would swing by your table to make sure your meal was exceptional. He was young and nervous, and so was I.
Fast forward a dozen years, and, like Gus Simpson, I'm a little more confident with myself and with my kitchen. I've taken a few classes, most recently one with Silicon Valley chef extraordinaire Pamela Keith. Finding myself far from my beloved free-form lasagna at Olives, I now enjoy dining at Calafia when I can. Bluntly, it's no Olives (and my wallet is somewhat glad of that), but I enjoy watching former Google chef Charlie Ayers in his kitchen. He delighted my daughter recently when he overheard our remembrances of dining at Wagamama in London and stopped at our table to tell us how he loved Wagamama too, and how his experience eating there inspired Calafia's communal table. At the end of the day, whether it's Todd English, Charlie Ayers, or the (unfortunately) fictional Gus Simpson, I like meeting real chefs (celeb or not) because we share a common love (even if my skill set is eating rather than cooking): good food in good company. They pay as much attention to their restaurant tables as I do to my family table. My appreciation for that comfort -- in setting and in food -- runs deep.
So what does this have to do with the book "comfort food"? Nothing, yet everything all at once! I feel like Gus Simpson would want to hear of my relationship with food and my appreciation of the artistry and entertainment value of it. Watching as her life unfolds in this book, I can't help but think of how mine has unfolded in terms of food and jobs and children as well. One particular quote in the book stands out in that regard. Author Kate Jacobs writes, "His actions had ultimately reminded her that change is nothing to be afraid of, that taking risks sometimes leads to unexpected dividends, and that even her mistakes could result in welcome discoveries." (p. 326) If that isn't applicable to all of our life experiences, I'm not sure what is! Gus is a character who overcomes adversity with admirable aplomb, who chooses to find her happy place amidst the chaos of everyday life (hers even more so, as some of it is lived on TV).
And that is where I leave "comfort food" on my shelf, with a warm and fuzzy feeling that when life veers in an unexpected direction -- like, for us, from East Coast to West -- sometimes it can be a very good thing. (Is it ever!) As for mistakes resulting in welcome discoveries... well, I still have to take some more cooking classes, else the Guv and the kids will end up in need of medical attention. But just as Gus learns that she can do things differently, well, so can I. For leaving me with such a happy feeling, I thank the author and Chef Gus. What a fantastic story!
I couldn't recommend this novel more highly, so click here to pick it up from Amazon for an ultimate summer read; personally, I'll be picking up other books by Kate Jacobs as well. I also enjoy culinary mysteries and can recommend a few authors and characters who I think are close to as fun as Gus Simpson. They are: Laura Childs' Tea Shop mysteries featuring Theodosia Browning; Joanne Fluke's Hannah Swenson mysteries in which Hannah owns "The Cookie Jar"; Diane Mott Davidson's books featuring caterer Goldy Bear; and Susan Wittig Albert's China Bayles series in which China owns an herb shop and a tea room.
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