Adventures in Eating: Joan’s 1987 Bowl Dinner

It all began in 1919, when a hollow named Daisy Dell was purchased for religious plays. The owners lost faith and Daisy Dell was deeded to Los Angeles in 1924. Daisy Dell was revamped, given a thorough face lift, and a seating capacity of 17,619 people. Starlit concerts were started, and the Holly­wood Bowl emerged.

Lloyd Wright designed the best sounding cell, a Mayan pyramid, in 1924; but it was thought ugly. In 1929 Allied Architects de­signed the present building. Numerous modifications for better sound followed.

Under the guidance of the Los Angeles Philharmonic, and the now popular “picnic” dinners, the Bowl is thriving. Honestly… to purchase a box today, means a 5-10 year wait. Our friends, Jim and Joan Cox, are one of the fortunate ones, as they have had a box for many years. Each sum­mer, they share their good fortune with us, plus we get to enjoy one of Joan’s creative and tasty “picnic” dinners.


Starter: Cheese Mousse

2 Tbl. gelatin,

1 1/2 cup diluted beef broth (canned ok)

1 crushed garlic clove

1/4 tsp. curry powder

salt, pepper

12 oz cream cheese(room temp).

Sprinkle gelatin on broth in a pot and let stand a few minutes to soften. Bring almost to a boil, stirring to dissolve gelatin. Cool. Put broth, garlic, curry powder, salt and pepper in blender. Blend 1/2 min. add cream cheese 1/3 at a time. Pour into 8 ramekins or 3 cup loaf pan. Refrigerate at least 3 hours. Unmold garnish with lettuce and olives. Serve with crackers.

Steeped chicken: (Chinese method of cook­ing in hot water without direct heat.)

4 half chicken breasts (approx. 2 lbs.)

2 thin slices onion

2 thin slices lemon

1 thin slice, quarter size, fresh ginger.

Wash and pat dry chicken parts. Place in large 4-6 qt. pan. Pour in enough water to cover chicken by 1 1/2 – 2 inches. Remove chicken. Add lemon, onion, and ginger. Cover pot and bring to a boil. Remove from heat, immerse chicken in water. Cov­er tightly and let stand approx. 20 min. Re­move lid and check for doneness by cutting to center in thickest part. Meat should not be pink. If meat is not done, return to pot for 10 more min. Drain chicken, place in ice cold water to stop cooking. When cool, peel off skin and remove from bone care­fully, keeping chicken pieces whole.


Make your favorite pasta salad plus the fol­lowing:

Sliced tomatoes with Basil Dressing.

Also, cherry tomatoes, capers, and hearts of palm with the same dressing.

Basil Dressing

1 c. lightly packed fresh basil leaves

2 cloves garlic

1/4 cup. white wine vinegar

1/2 c. olive or salad oil

2 tsp. freshly grated parmesan cheese

1/8 tsp. pepper.

Combine in a blender. Whirl until pureed. Makes 1 cup.

Sit on your patio, turn up the hi-fi, and pretend. If you must, place cardboard box­es around you and use canvas captain’s chairs. Mellow eating!

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