Ah, the opera. Manipulative phantoms, suicidal butterflies and chefs for as long as the fat lady could sing for her supper.
Many excellent dishes have tumbled forth from love-struck chefs’ bubbling cauldrons; the Italian opera belter Luisa Tetrazzini caused an anonymous toque to conjure the humble, but rich and toothsome chicken tetrazzini (check out Giada’s recipe).
And one Dame Nellie Melba managed to have four fab food items created in her honor (peach Melba, Melba sauce, Melba garniture and Melba toast).
There have been a few bloopers, too. The Swedish opera singer Per Janzon caused Jansson’s tempation, a hopefully named but hideously executed Swedish casserole involving grated potatoes, copious amounts of chopped onion, pickled sprats and bread crumbs, all swimming in a gelatinous creamy goo.
The French composer Georges Bizet (Carmen) instigated the nightmarish eggs in a mold bizet (aka eggs cooked in devices lined with minced pickled tongue and served on artichoke hearts). Thanks guys.
The only contemporary singing lady to make a chef’s flames burn a bit brighter is Renee Fleming.












TOPICS: Eat to the Beat, Kathleen Willcox