Remembering `Rue Tatin’
I was catching up with my “Good Eating” reading and was pleased to see your review of Susan Herrmann Loomis’ newest book (“Cooking at Home on Rue Tatin”). You are correct. Susan’s palate is dead-on. Her respect for technique is unerring. My college roommate and I attended one of Susan’s courses at On Rue Tatin in October 2003.
The class was our gift to ourselves for our respective 50th birthdays. It was a truly extraordinary week: great fun, great food, great companions and great wines. As an aside, the Syrian physician noted in your review was also a member of my class–a terrific and fascinating man.
After reading your review, I look forward to buying the book. Some of those recipes will almost certainly remind me of that most enjoyable week.
–Diane Williams, Evanston
Rekindling memories
Thank you for your article on pig roasts (“Going Whole Hog,” Aug. 14) in the Good Eating section. I always enjoy that section, but it was especially interesting to me this time because on Aug. 27 we hosted our 25th annual pig roast at our home.
My late husband, Jim, and I started it in 1981 for our older son, Jason’s, 2nd birthday. We had so much fun that it became a tradition that has taken on a life of its own. At our first one, we had about a 40-pound pig and about that many people. This year’s pig weighed in at 220 pounds and, although we haven’t calculated the attendance yet, we usually have about 200 people.
Anyway, thanks for the article and the good work you do.
–Valerie Feld, Winfield
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