Before Julia Child and long before today's proliferation of cooking shows, there was James Beard, the first TV chef.
"You feel like you're sitting down to drinks and canapés with the best of dinner party raconteurs."Portland Stage Reviews
"The piece is like listening to your flamboyant great-uncle regale you with stories of fantastic experiences, while feverishly multitasking and constantly being interrupted."Artslandia Magazine
"An accent on laughter with some rueful, self-depreciating, and sentimental reveries stirred in to round out the psychological portrait of this fascinating man."DC Metro Theater Arts
"Part of the play's success is how plausibly it gives Beard's showmanship a behind-the-scenes forum while inevitably allowing his private self to air its joys and sorrows."The Indianapolis Star
"The best ingredients combine in a story simply told. Sometimes sweet, sometimes bitter, but always tasty. The title says it all."Cherry and Spoon
I Love to Eat (a love story with food) Script
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Before Julia Child and long before today's proliferation of cooking shows, there was James Beard, the first TV chef. He brought a love for fine cooking (and a sense of humor) to the small screen in 1946 and helped establish an American cuisine based on fresh ingredients. Famous for quips like, "If ever I had to practice cannibalism, I might manage if there were enough tarragon around," Beard went on the become America's first "foodie," and the award bearing his name is still the prize most coveted by chefs across the country. Larger than life (literally and metaphorically), American culinary icon James Beard was a complex, entertaining, beloved and frustrating friend and mentor to many. Openly gay even though his primary audience was middle-American housewives, Beard always kept his phone number listed and famously took calls from anyone who needed a little cooking advice.