A friend for life—in the most literal sense—that’s Addy, the girl I met in grammar school when we were innocent and ready to conquer the world. Two inseparable friends merging into sisters. We did almost everything together. We grew from children to adults in each other’s homes. The parents, brothers, and sisters of one were just like family to the other. Later, our spouses and children were family to both of us. We couldn’t wait to talk to each other each day. We were that close.
We went through all the rituals of life together—school, boyfriends, marriages, babies, funerals, business adventures, travel. We watched as other friends passed on and we could not conceive of being without each other. Later in life, you cannot get that history again with anyone. Over the years, we broke bread thousands of times together and with hundreds of people from all walks of life.
We shared the table of our friendship with people all over the globe when we launched the Around the World Private Dinner Club.
It all began five years ago, when we were at a luncheon and the speaker explained that meals and food are much more than an essential act of survival. Sharing food becomes a sacred space offering intimacy and blessings; an act of nurturing that feeds the soul. The dining room table becomes a catalyst for great friendships and new ideas. Sharing food prepared and served by someone, and passing it to others as they are becoming fulfilled, is an act of inclusion meaning “you are part of our team.” In a larger sense, when you think about it, food is also the catalyst bringing one country or one century to the other.
Food exerts influence on happiness! It was with this in mind that we agreed to share our talent for cooking at joyous dinner parties that were also fulfilling. We felt we had been fortunate in life, and one way to give back was to celebrate life at the most basic level.
We began by making up our own rules. We intentionally chose members who were from different cultures, countries, walks of life—and people we didn’t know well. We didn’t invite our old friends because we wanted the experience that comes with breaking bread with new people. I met one man in a parking lot at Farmer’s Market in Los Angeles while I was holding my dog. He came up to me to tell me how cute my dog was. He was from India—a place I have visited and loved. We hit it off, and I brought him into our dinner club. Others were chosen in a similar way.
Each month I would write a poetic invitation to 12 members, inviting them to come to dinner and immerse themselves in a particular country. I would create a menu of 25 delectable, organic foods from that country, serve its traditional alcoholic or non-alcoholic beverages, and play its music. When the theme was Morocco, I brought in a belly dancer! In the middle of the dinner, I would present a slide show and give a brief talk about the country’s spirit and culture. The guests included a biotech PhD scientist from India, Hall of Fame songwriter, doctor, psychologist, lawyer, grocery store clerk, journalist, doctor’s assistant, travel consultant, violinist from Iran, housewife, secretary, advertising executive, and meditation and spiritual teacher.
At first, none of the guests knew each other. But at our first dinner, something magical happened. I asked everyone to go around the table and introduce themselves. The first person introduced herself and began to tell her story. No one would have dreamed her story would be so sad because she was a very successful celebrity. Sharing intimacy caught on and the next person also told his story from the heart. Everyone did the same in the most vulnerable way. Somehow after that we all felt as if we were longtime friends. And then we all really did become friends beyond the club.
It so happened that Addy had a friend named Jerry who is French and lived on Reunion Island and Madagascar for many years. Every year or so he came out with his family to visit. We decided to make a Reunion and Madagascan dinner while he was there to help cook and talk about these very special places. We would serve one dish at a time and talk about how it was made, so the guests would be immersed in the flavors of the nation as described by a native.
Madagascar, the world’s fourth-largest island, lies 500 miles from the African coast in the Indian Ocean. Once a French colony, its culture is Indonesian and the primary languages are Malagasy and French. Nearby Reunion Island also retains French influence. This melting pot of European, African, Indian, Chinese, and other traditions combines the best of all worlds in its cuisine.
As the dinner guests walked in the door, they were offered infused rum with lime, pineapple juice, and vanilla—a popular drink on the island.
Jerry made one of the most beloved traditional dishes of Reunion Island—sausage rougail. Made of rice, grains, spices, and meat, it is both mild and spicy, a blend of the surrounding influences.
We went on to the classic Reunion vanilla duck, a very popular dish in Reunion, utilizing one of the native food sources, vanilla pods.
Jerry also served a hearty and delicious dish unique to Reunion—chouchou gratin. Made of the fruit indigenous to Reunion, it is similar to what Americans call chayote, reminiscent of squash. It has a crispy consistency and a tough, raw texture until it is cooked. The chouchou gratin is topped with a béchamel sauce made with Gruyere cheese.
Every dish was irresistible, but one of my favorites was the sweet potato cake. This Reunion specialty is influenced by Creole cuisine and contains tons of vanilla and rum—need I say more?
But what would Reunion be without the French influence, namely quiche? Our host made three versions of this tart filled with savory custard and other ingredients—one with bacon, one with cheese only, and one with onions and vegetables. It’s difficult to say which I love most; I love them all.
Other dishes included ika mata, a traditional dish of the island made with tuna fillet, lime (or lemon), and coconut milk; chicken curry with tomato, thyme, and saffron; bouchons, wraps like dumplings filled with chicken, and zambrokal, stir-fried rice with meat, sausage, beans, and peas. I will leave it at this, except to say that it was a decadent night filled with rich foods from what is considered one of the most beautiful places on Earth!
Though the dishes mentioned are filling, there is always room for dessert. We luxuriated in several desserts made with Madagascar vanilla and listened to the conversation about the industry and the process from growing to cooking. Vanilla is the crown jewel of Madagascar. No story about Madagascar would be complete without an honorable mention of it. The island produces 75 percent of the world’s vanilla. Its Bourbon vanilla is the second most highly prized variety in the world. The vanilla planifolia orchid bears the vanilla pods. Harvesting them is a laborious process. The plants are pollinated by hand, and after the pods are picked, they are soaked in boiling water and left in the sun for several months. It was fascinating to hear just why vanilla is at the high end of expensive spices, second to saffron. But that is a story for another time.
One of Jerry’s desserts deserves an honorable mention: bonbons miel recette Reunion du gateau au miel (called Reunion Island honey candy).
These “honey cakes” look much like America’s glazed doughnut, but they are made with rice and wheat flour, brown sugar, honey, yeast, salt, and vanilla. They are crunchy on the outside and soft on the inside. I can eat at least two in one sitting.
When you inhale the fragrance of any of these desserts, you’ll know why Madagascar vanilla is so precious.
Shortly after our unforgettable Madagascar dinner, the unthinkable happened. After all these years, my unbreakable friendship with Addy broke. It turned out that Madagascar was the last of the international dinners we hosted. Once Addy and I were so close that we could finish each other’s sentences; if she called now, I wouldn’t know what to say.
I wish Addy and I could have a reunion. Perhaps a peace offering over a shared table breaking bread would do the trick. In the meantime, I continue to share my food offerings and build friendships that are creating their own histories.
Bon Appetit,
Sherry Plum
If our dinner guests had to vote, I think they would say these three recipes were their favorites. Start with a vanilla rum cocktail and imagine you’re on a magnificent island in the Indian Ocean, dining in the name of friendship, food, and peace.
