Remembering Stanley Demos
by Ouita Michel, photo courtesy of Elizabeth ‘Tootsie’ Nelson
On my very first visit to the Coach House restaurant, I wore a formal peach-colored gown with a chiffon cape from Jerome Boutique. It was prom night, the dining room was stunning, and I felt so grown up and elegant. Perhaps that was the moment I fell in love with restaurants.
Many years later, I had the honor of preparing a birthday party for Mr. Stanley Demos, former owner and founder of The Coach House. He was as exacting a guest as I'm sure he was as a boss, and I was extremely nervous. It was very important to me for every aspect of the meal to be perfect for him and all his closest friends and family – talk about pressure!
The menu included Dover sole, with Hollandaise sauce and tomato concasse, with the sides plated separately. We provided everything he requested and loved doing it, and by the end of the big day we were fast friends. One of my favorite moments was Mr. Demos telling me that the Holly Hill Inn reminded him of his original Coach House before it burned. That compliment will stay with me forever.
For years, Mr. Demos secretly nominated the Holly Hill Inn for national awards from his home base in Florida. I could never figure out WHO was nominating us for the National Restaurant Awards! Later he finally confessed to me in a letter – he'd been our nominating angel all along.
I admired Stanley Demos greatly: his storied career, the amazing Hall of Fame restaurant he built, his cookbooks and television shows. He was a true pioneer in our industry, and he mentored many of us in this business, even from afar. It has been my great good fortune to get to know and work with his daughter Tootsie Nelson, her husband Sam Nelson and their family.
Today Sam and Tootsie carry on their family legacy of excellence and have been quiet mentors these last few years when I have really needed advice and a sympathetic ear. They have left a deep impression on me and our team through their consummate professionalism, good taste, work ethic, good humor, and above all kindness. Thank you Mr. Demos for all you did for Lexington and Central Kentucky and also most of all for your wonderful family.
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Escalopes au Champagne
This recipe was originally printed in the Stanley Demos Cookbook, first published in 1961, and was prepared with veal scallopini. As often happened at the time, champagne was replaced with sherry, and the sauce was thickened three ways – with flour, heavy cream and egg yolks – for an especially rich dish. We prepared the dish with boneless pork chops; for a fully faithful version, we recommend Berry rose veal, available online from Our Homeplace Meat.
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