I cooked for Julia in this kitchen back in 1993 and subsequently went back a few times to bring her my freshly-baked croissants. I was putting a radio food show demo together at the time and instead of doing a phone interview I asked Julia's assistant if I could cook lunch for her and do the interview in person. Julia got on the phone and said, 'Yes, you can make lunch for me. How about tomorrow?' Yipes! When I arrived the next morning with bags of ingredients, Julia greeted me at the door, showed me to the kitchen, and then, with a wave and a "Oh, you know where everything is!", she disappeared to her upstairs office until noon. A fellow named Jim Burke joined us for lunch (at the time I was unaware that Jim is a rather famous chef and restaurant owner in the Boston area. Thank goodness I didn't know---such pressure!).
She opened a bottle of wine and we had Tomato Tart, a vegetable stew called Ciambotta (mentioned on the Sopranos!), Mesclun Greens with Lemon and Olive oil, and Lemon-Blueberry Trifle. I forgot to serve my homemade bread, but Julia found it on the counter after I left and enjoyed some later in the day.
While I was preparing lunch my arms got unusually tired. Julia's assistant explained that the counters were a few inches taller than average, a design of Mr. Child's to accomodate Ms. Child's 6' 3" frame. By the end of lunch and the interview Julia knew more about me than I intended to get to know about her.
I gathered my gear for another interview session, this time bringing my homemade croissants , still warm from my 1-hour drive from Providence to Cambridge. When she lightly scolded me for not bringing coffee (she then brewed some herself), I made a mental note and did not forget the coffee next time I visited. She commended me on the amount of butter I had used in the recipe.
Thanks for allowing me to share my experiences in this lovely kitchen. They are memories I will cherish forever.