Dr. Seuss’ “Green Eggs and Ham” was published in 1960, and ever since, young children have been alternately disgusted and fascinated by the idea of eating something that looks so …unnatural.
We mark the book’s 50th birthday by sharing interpretations of the classic dish from three local chefs and restaurant owners: Mark Berkner of Taste in Plymouth; Matthew Grizzle of Midtown Creperie and Cafe in Stockton; and Rodney Balbin of Garlic Brothers Restaurant in Stockton.
The only guideline was to use the book as inspiration. The results show just how varied an impact the story can have.
Matthew Grizzle, Midtown Creperie & Cafe
“Our thought process was that the theme of the ‘Green Eggs & Ham’ story is Sam-I-am constantly tries to get his friend to try a unique and strangely named dish. He refuses to taste the dish, insisting that he would not like it. However, once he finally does try it he loves it. We wanted to come up with a dish that doesn’t sound too appetizing and if you offered it to most people they would decline to try it unless they were told what is in it. Ratatouille is what we came up with. It’s delicious once you get up the nerve to give it a try.”
» 1 eggplant
» 1 zucchini
» 1 yellow squash
» 2 Roma tomatoes
» 1 green bell pepper
» 1/2 yellow onion
» 1 cup mushrooms
» Vegetable oil to coat
» Salt and pepper, to taste
» 3 cloves of garlic
» 1/2 cup dry white wine
» 3 bay leaves
Dice eggplant, zucchini, yellow squash and tomatoes. Toss all vegetables with vegetable oil, salt and pepper.
Place on baking sheet and cook in pre-heated oven at 400 degrees for 30 minutes.
Remove from oven and place in stew pot. Add garlic, wine and bay leaves.
Simmer five to 10 minutes, until wine is cooked off.
Place filling in crepe, serve and enjoy.