It was my Junior year at Lowell High School in San Francisco. The Junior Prom was coming up. At that time that was a pretty big deal for reasons that I never quite understood. But anyway, it was a big deal. I wasn't sure I wanted to go, but there was a sophomore named Sally Jane Blau who sat right behind me in Mrs Balensiefer's English Lit class that I really wanted to invite. She had a cute page boy bob and brown eyes so dark that they looked black, and she was tiny and I liked the way she walked. The problem was I had a stammer that made Porky Pig look like Demosthenes, I was painfully shy, and I hadn't the first idea what to do on a Prom date, assuming she said 'Yes'.
I didn't, but my Dad did. (I guess Proms hadn't really changed that much since he was in high school.) Anyway, he sat me down over the breakfast room table and gave me a game plan. I'd buy a corsage the day of the Prom to give to her, I'd make sure that my shoes were shined and my suit was brushed. I'd make a reservation to take her to dinner somewhere, and all that would be left was the Prom and that would pretty much take care of itself (my mother had made sure that I had ballroom dancing lessons when I was about 13).
That all sounded pretty easy except for the 'dinner' part. I'd never gone to a restaurant unless it was with my family, and even then our outings was pretty much limited to the Chinese-American diner next to the El Rey theater. I hadn't the foggiest notion what was required, but I was pretty sure it would involve oral communication, and with my stammer, that was where the plan went awry.
My Dad had a solution for that too: practice, practice, practice. Every evening for about two weeks, right after dinner, the two of us would retire to the breakfast nook and rehearse, over and over.
First he selected a restaurant for me: the Ritz Old Poodle Dog, a French-style restaurant that now, sadly, no longer exists. A victim of San Francisco's 'modernization'. He made my reservation for me and, on his way home from work, stopped in and picked up a menu to use when we rehearsed. And rehearse we did, going over every part of my first foray into fine dining.
"OK," he'd say, leading off the batting, "You arrive at the restaurant and a guy wearing a bow tie comes up and asks, 'Can I help you?' What do you do?"
Me: " I say, 'My name is James Moody and I have a reservation for two."
Him: "Right! What happens then?"
Me: "I let him lead Sally and me to our table."
Dad: "And then you sit down?"
Me: Avoiding the clever trap he'd set, I answered, "No, I wait and let him pull out Sally's chair before I sit down."
And so it went, night after night, over and over. It was like rehearsing for a stage play, and I never stammered when I was on stage. I began to feel a little more confident. This might work out OK.
My father even went to the trouble of making the reservation for me at a downtown restaurant: a french restaurant near Market Street called the Ritz Old Poodle Dog. He even brought home a menu and we went over it, line by line, until I almost knew it by heart.
The night of the Prom I figured I was ready. I knew my lines by heart. I drove the old family Studebaker to Sally Jane's house in the Marina and her mother met me at the door. "Sally'll be ready in a minute," she said. She guided me into their living room for a two or three minute grilling. Where did I plan to go for dinner? What were we going to do after the Prom (the danger zone because that's when the school bad boys started drinking and taking girls to Inspiration Point or the Marina Green to neck and do whatever. I was pretty shy and had no idea, really, what went on.
About that time Sally ended my misery by coming down the stairs in her Prom dress. She paused halfway down and I thought my heart was going to jump out of my chest. At that moment she was absolutely the most beautiful girl I had ever seen. She was wearing a dark blue - royal blue? - off the shoulder dress and with her tan arms and shoulders and her shining hair she looked like a goddess to me.
I wasn't brave enough to try and pin the orchid I'd brought onto her dress so her mother took over and did that. With a few remonstrations we were out the door and on our way to the Old Poodle Dog.
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| The Old Poodle Dog |
At the Ritz I was on familiar ground thanks to my Dad's rehearsing me. It was, to my inexperienced eyes, a pretty posh place. The big doors had brass handles and were inset with etched glass in a fancy design. Insides, if memory serves, the tables were all set with immaculate white linen and heavy pure white bistro plates and sterling silver cutlery. Wow!
Not a problem. I recognized the head waiter right away and told him, without a hint of a stammer, "My name is Moody and I have a reservation for two." Right on cue he led us to a table and held Sally's chair for her. I could tell she was impressed. I felt as debonair as Fred Astaire, even though I had a dark blue suit and a shiny green tie instead of a top hat and tails.
I was feeling great. I was even conversing with Sally as we made our way through the soup course. The second course - this was a French restaurant after all - offered a choice between 'sweetbreads' and some kind of fish. Sally asked what I was going to have and, as if I ate French style everyday I answered, in a casual, offhanded way, "I recommend the sweetbreads." In no time at all a waiter, in his black tie and long white French-style apron, arrived with our sweetbreads glistening on immaculate white cutlery.
I'd never had sweetbreads before, but I grew up with an Italian grandmother and we ate a whole variety of food in our household. Tripe, headcheese, kidneys: Italians eat just about anything if it tastes good. Sally, on the other hand, came from a family where their meals weren't so adventurous. As she consumed her sweetbreads, and they were truly delicious, she asked me what 'sweetbreads' were. And, being a pedantic and thoroughly rehearsed know-it-all I happened to know what they were. And, a fool in love, I told her.
"They're the thymus glands of a young calf," I responded gaily. "Some come from the neck, but the best ones come from right near the heart."
You can imagine my surprise when Sally, my dream date, without perceptible pause threw up on the middle of the table.
It was the one circumstance that my father hadn't covered in prepping me for the big day. He'd covered fire, earthquake, atomic attack, the sudden appearance of a man driven insane by drinking absinthe, everything. Somehow he'd overlooked the possibility that my date would upchuck in a French restaurant. I had an instant meltdown. My stammer returned immediately and I looked, dumbfounded, on the wreckage of my dream date.
I had no idea what to do, but the French waiters did. My memory at this point gets a little hazy but, if I remember correctly, one of the waiters swung down from the balcony on a golden rope, like Stewart Granger in Scaramouche, and as he flew past snatched the tablecloth, with it's full complement of plates and silverware, from the table and vanished with it into the mist. A second waiter approached at flank speed and with one polished magical gesture waved his hands over our table and a new table setting appeared.
The head waiter arrived and, a little unctuously, inquired if "Madam was quite recovered." Madam was, and the a second course, absent any sweetbreads, appeared.
The rest of the meal was a little strained, as you might imagine. When we went on to the dance Sally perked up a little, but you could tell she was still pretty embarrassed by what had happened. I don't think I helped when I confessed that I had once thrown up a helping of wieners and sauerkraut at a police officer's picnic. (I thought it might make her feel better. What did I know: I was only 16.)
I'd like to be able to say that my Sally Jane fantasies - a passionate romance during which she would see past my freckles, my stammer, and my cowlick hair and love the soulful inner me - led to romance and joy. It was not to be. Somehow the memory of her faut pas cast a shadow between us that not even the sunniest attempts on my part could dissipate. We remained friends, sort of, through our Senior year then she went on to Stanford and I to the University of California and we lost contact.
But there is a happy ending to the story, sort of. Although I never forgot what happened, I also never forgot the glorious food we were served, in the end it was complimentary too, and it led me to a lifelong love of cuisine and cooking, and eventually it led me to a Cordon Bleu Culinary School. In the long run, that was probably a better solution for me. I'm not sure, being a Cal grad, that I could ever really love someone who chose to go to Stanford.