Hi Marla,

I have been dabbling in the kitchen since a very young age. Partly because it runs in the family but mainly because good food is all I think about. Recently I have decided to take it up a notch and really see what I am made of. My father was a great Chef but unfortunately passed at the young age of 48. He has shared so many great recipes and experiences from cooking, and I want to recreate his legacy and continue his passion, mixed with my own, and embark on a new journey. I have several of his recipes, many of which are very advanced. So I am taking it slow and working out the kinks. My girlfriend was doing a little research and came across your blog “Pierre Troisgros' Salmon with Sorrel Sauce”. To my surprise you have worked with my father. If you haven’t guessed by now I am the son of Rick O’Reilly. I am hoping you may have some great recipes you would like to share? I mentioned the blog to my mother Donna and she does remember you. She asked me to also share her e-mail ([email protected]) so you could communicate more. I look forward to hearing from you and seeing if you may have other recipes of his that he shared many years ago.

Sincerely,

Sean Patrick O’Reilly

Hi, Marla - we have much in common - and much to learn together. So, let us, as they say, get it on! I have only the highest respect for Mary Sue Milliken and Tony Bourdain - and I am ready to see what mischief I can wreak upon your recipes - best regards, Amos

Andre so good to hear from you! In my catalogue of hard-wired memories, there is our first day together at City Restaurant. I was showing you how we finished the hot horseradish buerre blanc in a blender. Put in the cooked shallot/garlic/horseradish mixture, add a bit of heavy cream and turn it on, unfortunately I forgot to loosen the lid. When we turned on the blender, the hot mixture shot out the side, splashed on to your face, and dripped down your neck. Even Manuel, the disturbingly grumpy prep guy, had a laugh. You were a sport, didn't strike out, yell, or even complain--what a guy! I did hear from Dennis Kaniger last year--still in Kansas City, lost a restaurant and a wife but otherewise in tact. Saw Susan last year at her new "Street", get a Nude Year's Eve card from Mary Sue, but otherwise never have contact. Dennis Barry is somewhere in New Mexico.
So....New York. What an exciting place to be--would love to spend a big block of time there. Still with Bob, now living near Seattle, managing a condominium. Cook only for fun but will feed the mob for my grandson's high-school graduation in Tennessee. I also think fondly of those years and am glad we enjoyed them while they were in progress. Great to hear from you.

Marla

Hey Marla,

Wow, it was a fluke I tumbled upon your interesting and Informative blog!! It's Andre Mores. Do you remember me? We worked together at Strattons, The Border Grill, and City Restaurant. I too left the grind of the restaurant business, thank God. After the failure of my produce business, I returned to school, a little place on Hoover and Jefferson, to finish my studies. I have been trading stocks and options since 1999. Yes, I survived the "Dot-Com" era. I left Los Angeles in October 2009, and I am now living in NYC and loving life! I often think of the days at BG and City and still prepare the tasty dishes. Do you ever communicate with any of the old crew? I was sadden to hear of Michael's passing. I so loved his restaurant, and there will NEVER be another Trumps. Well, keep the good thoughts coming!!

Always,

Andre