Wednesday, March 15, 2012. It was in the 70s yesterday in New York. Unseasonably warm, we used to say. Now maybe it’s seasonably norm. Probably not, however. It stayed warm.
I met Kathy S at Trattoria dell’Arte on the corner of Seventh Avenue and 57th Street at 6:30. I hadn’t been there in years but I remembered it was good. Kathy told me she’s been there many times because she often goes to Carnegie Hall. She loves Carnegie Hall and takes it all in. She even walks there (she lives in the East Sixties). We shared a Margherita pizza and then the spaghetti with pesto.
Aside: I have loved pesto ever since Hermes Pan made it for me for dinner at his house in Beverly Hills, one night in the early 80s. Hermes and I and a business partner were working on a story of his life. He had an amazingly varied career. He also had the gift of enjoying himself. Pan was Pan in real life. When Joe Mankiewicz was putting together a production of “Cleopatra” with Elizabeth Taylor in the early 60s, he hired Hermes to choreograph Cleopatra’s Entrance to Rome. Mankiewicz told Pan he could do anything he wanted, just use his imagination.
Hermes was contracted for several weeks shooting in Rome. But then Richard Burton came on the set and lit the fires of Taylor and they were off and running in the biggest, most famous affair since Antony and Cleopatra (or George and Martha, take your pick). The Burton-Taylor affair became the box office hit but it slowed production to a stand still.
Poor Hermes Pan had the great good misfortune of having to remain in Rome for more than a year. With nothing to do but have a good time, and come up with spectacular ideas for a parade. (One of his favorite ideas was hiring a corps of real Watusi dancers, bringing them in from Africa. Seven-foot-tall Watusis waiting for Burton and Taylor to come out of their tabloidal dressing room was costly, and dropped.) In the meantime, Hermes learned to cook … and make pesto. Pasta al pesto. It was his favorite dish, and since then it’s been one of mine too.
That was the first time I’d ever had it. It’s practically a staple on my at-home cuisine, and has been for all these years since. They have very good pesto at Sette Mezzo, when it’s on the menu. |
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