Trends come and go โ a cursory glance at clothing, home decor, music, and pretty much anything else from even just 20 years ago is hard evidence of that. Not everything struggles to stand the test of time, though. While popularity is a fickle and sometimes baseless metric for judging value that can change in the blink of an eye, quality is not. Quality is objective, palpable, and quantifiable. These characteristics are what make quality, unlike popularity, timeless.
A chef who has taken this idea and put it into action is Jeremy Fox, whose Santa Monica hotspot Birdie Gโs (named after his daughter, who herself was partially named after Chef Jeremyโs grandmother, Gladys) excels at conceptualizing and executing elevated versions of timeless heirloom dishes from his own family as well as those of his chefs and customers.
Gladys inspired more than just her great-granddaughterโs name. Though Chef Jeremy never got the chance to cook with his grandmother, he heavily credits her with sparking his love for food and opening his eyes to the wide variety of delicious, time-tested dishes that exist as a result of Americaโs wildly diverse culinary culture.
โI think my grandmother had her greatest hits, and that would be matzo ball soup, chicken and dumplings, fried flounder, and beef tongue (which was something that was really just for my grandfather and no one else wanted to be anywhere near it). A lot of that stuff was not traditional Jewish cooking; I donโt know why chicken and dumplings was a part of her repertoire, but she nailed โem. I donโt think Iโve ever had chicken and dumplings like that,โ Chef Jeremy said.
Like any good cook laser-focused on providing a quality product and culinary experience, Gladys was always dedicated to her craft.
โUsually by the time I woke up in the morning, she was already down in the kitchen working on breakfast, cookies, chicken stock, or something else. It was pretty impossible to get her to sit down with the family for dinner. My grandfather would be like โGladys, sit down and eat!โโ
Motivated by a desire to follow Gladysโ example of showcasing time-honored, quality dishes โ whether the traditions involved related to her at surface level or not โ Chef Jeremy uses Birdie Gโs as a conduit for both honoring traditions he and his chefs know and finding new ones heโll do his best to uphold.
โMatzo brei was one of my favorite things that she made, so thereโs a dish here at Birdie Gโs thatโs based on that (in kind of a blasphemous direction). I think thatโs what I love about Birdie Gโs: A lot of people are coming up to me and saying dishes remind them of a dish they had as a kid that they havenโt even thought about it in so long. They tell me about things their family would make and I write them down. Unless I do something with the things Iโve never heard of that peopleโs grandparents made โ even if itโs just something inspired by them โ I feel like those things are gonna die. I feel like if I havenโt heard of it after Iโve been cooking for half my life, I might never hear about it again.โ
When Chef Jeremy opened Birdie Gโs, he made a number of choices to be sure the restaurant would make his grandmother proud. One unique choice he made was intentionally under-decorating so that the restaurant had ample room to collect random, character-giving knick knacks from guests and employees over the years. Chef Jeremy also made sure the cookware he bought would last as long as the dishes he cooks have, which is why he outfitted Birdie Gโs kitchen with Made In.
โMade Inโs cookware has held up super well getting banged around here, so I imagine they last 3 lifetimes at home.โ
Quality may be timeless, but that doesnโt mean it can live on by itself. In a day and age where trendy food steals a lot of the spotlight, we need people like Jeremy โ and Gladys โ who are dedicated to making sure quality dishes continue to endure. And here at Made In, weโre committed to assisting these champions of timeless quality by making cookware that will persist long enough to become part of the tradition itself.