November 2020 : TRAVEL/FOOD

I was just scrolling through the news on my phone procrastinating doing some work when I saw a photo of Ben Watkins. I didn’t really need to scroll any further to know what that meant. Ben, who competed in “MasterChef Junior” three years ago, had been battling an extremely rare type of cancer at Lurie Children’s Hospital of Chicago. It’s the kind of place where if you have any chance of surviving, they’re the ones who’ll make sure it happens.

He had been diagnosed with Angiomatoid Fibrous Histiocytoma. I mentioned above that it’s very rare–so rare that only one out of six people have been diagnosed with it.

I knew Ben and I knew his mother, Leila Edwards, who created lovely jewelry and who adored her son who was friends with my nephews, all of whom live in Miller Beach. My niece and her husband and family were friends with the Edwards-Watkins family.

Ben Watkins in his home kitchen making his special Oreo recipe. Photos by Leila Edwards, Ben’s mother.

As I’ve said before, I never met Ben’s father and Leila’s mother, Michael Watkins, but everyone I’ve ever talked to, described him as the nicest person. Which is what made what happened three years ago so baffling. He too was diagnosed with cancer and one morning took a gun and killed Leila and then himself. Ben was in the house but unharmed.

Ben went to live with his uncle and grandmother and the Miller Beach community raised a great deal of money to help with finances. As I mentioned he had competed on “MasterChef Junior” and had made it through several rounds, advancing each time but finally was sent home by Gordon Ramsay in a not very nice way. We were all aghast. How dare he. Our sweet Ben. Newspapers criticized the way Ramsay sent Ben packing. Ben was the type of kid who was totally likeable. When Ben was diagnosed with the cancer, Ramsay stepped up and donated $50,000 to his medical fund.

Ben loved to cook, he started helping out in the kitchen when he was three and he liked creating his own recipes though sometimes, when I’d asked him how to make one of the dishes, he couldn’t remember the exact amounts and would have to do it again. He was a kid who got good grades, helped out in his parents restaurant in Miller Beach, competed in spell bowl, math bowl, chess club or also fixed broken bikes for kids in need through the Ken Parr Build a Bike program in Miller Beach. He wanted to be an engineer when he grew up. But alas, already facing so much sorrow and pain in his life, had to face more in the hospital as the tumors grew and grew. His pain may be gone now, but that of those who knew and loved him, including that of his uncle, Anthony Edwards and his grandmother Donna Edwards who took over his care after his parents died. I can’t even begin to fathom the depths of their sorrow and anguish.

“We were praying for a different outcome,” Anthony Edwards told the Chicago Tribune shortly after his death which occurred earlier today. “But Ben’s lungs could no longer give him the air he needed to breathe. It’s been devastating.”

Indeed.

Gordon ramsay tweeted today, “We lost a Master of @MastrChefJrFOX kitchen today. Ben you were an incredibly talented home” cook and even stronger young man. Your young life had so many tough turns but you always persevered. Sending all the love to Ben Watkins’ family with this terrible loss. Gx.”

I have shared this recipe before, Ben made it up and he was so proud of it so I will share it one more time.

“Our Ben went home to be with his mother Monday afternoon after a year-and-a-half battle with cancer,” wrote the Edwards in a statement. “Ben was and will always be the strongest person we know.”

Amen to that.

Ben Watkins’ Chocolate Chip Cookie and Oreo Brownie Bars

Cookie Layer:

1 cup unsalted butter, room temperature

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tablespoon vanilla extracthttps://cad9106d0d6494498d2fa80cdc316a59.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

2 ½ cups flour

1 teaspoon baking soda

24 ounces chocolate chips

18 to 24 Double Stuf Oreos, crumbled

Mix butter with sugar until creamed. Add eggs and vanilla extract. In a separate bowl mix flour mixture and baking soda. Add to creamed butter. Fold in chocolate chips and spread evenly on the bottom of a greased 9×13-inch pan.

Spread crumbled Oreos evenly over the top of the chocolate chip cookie dough.

Brownie Layer:

4 ounces unsweetened Baker’s chocolate

¾ cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

Place chocolate in microwave and melt. Melt butter, stir in chocolate and sugar. Stir in eggs one a time and vanilla. Add flour. Mix thoroughly. Spread evenly on top of chocolate chip cookie dough and Oreos.

Bake at 350 degrees for 40 to 50 minutes.

Located in the heart of France’s Loire Valley region is the Cher Valley, which encompasses the area from Chenonceau to Valençay. Even now, would-be travelers can scout out their next trips to the iconic châteaux of the area, which wouldn’t be complete without sampling the region’s signature wine and goat cheese.

Chenonceau

One of the most famous châteaux in all of France – as well as the world – Château de Chenonceau is unique not only due to it being an architectural marvel, but also thanks to its legacy as the “Château des Dames.” The château has always been owned by women, notably Diane de Poitiers and Catherine de Medici, whose lasting touches and influences can be seen today. The exceptional gardens, named after both Diane de Poitiers and Catherine de Medici, are today managed by American gardener Nicholas Tomlan, who takes inspiration from the ladies of the castle’s past. As of last year, the château unveiled a recreation of Catherine de Medici’s apothecary, where Nostradamus once prepared remedies for the queen. Visitors can also tour the château’s own on-site floral workshop, where leading craftsman Jean-François Boucher creates daily flower arrangements to decorate the château. An incredibly unique way to see the château is by taking a boat ride directly under the château’s iconic arches, along the Cher River, either by canoe or boat. Or, see the château by air via a hot air balloon ride or plane.

*Aerial view of Château de Nitray (© Château de Nitray)*

Wine tasting stops in the area include the Château de Nitray, just 20 minutes from the château, located in a 106-acre landscaped park. Registered as a national heritage site since 1947, this Renaissance architectural masterpiece houses 25 acres of vineyards dating back three centuries, labelled AOC Touraine.

For now, would-be travelers can experience the château via a virtual visit here: http://www.chateau-nitray.fr/en/the-castle/virtual-visit. Another stop is Château de Fontenay in Bléré, an intimate château-hotel and vineyard, offering five rooms in the château, and three cottages located in the 42-acre park.

*A champignonnière in the Cave Champignonnière des Roches (*© *C. Lazi – CRT Centre-Val de Loire)*

Finally, at Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show. In the underground cellars, images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.

Foodie destinations include the gastronomic restaurant at Auberge du Bon Laboureur in the village of Chenonceaux and Bistrot’quai, an open-air café located in a garden right by the water, open from May to September. Accommodations include the charming La Folie Saint-Julien B&B, featuring five guest rooms, a garden, and an indoor pool located in a barn; and the Château de Chissay, built in the 16^thcentury as a royal residence under Charles VII and transformed into a hotel in 1986 with 27 guest rooms and five suites.

Valençay

Located just 20 minutes south of the Cher River is Valençay, known largely by name for its goat cheese and wine. The Valençay vineyards, which overlook the scenic Cher, have a long history, with the first written records dating back to 965. White Valençay is fresh and balanced, with a nose of citrus and flower; red Valençay is structured, fine and fresh on the palate; and rosé Valençay is flexible and structured. Top wine tasting spots include Domaine Roy and Domaine Jourdain. A perfect pairing with Valençay wine, Valençay PDO goat cheese is made from whole, raw goat’s milk, characterized by a truncated pyramid shape and a bluish gray rind. A top spot for cheese tasting is Fromagerie Jacquin. Find more details on Valençay AOC here: https://www.vins-fromages-valencay.fr/

*The goat cheese made in Selles-sur-Cher is often regarded as the best in France*
(© *C. Lazi – CRT Centre-Val de Loire)*

Aside from the wine and cheese pairings, travelers in the area should look to Domaine de Poulaines spanning 62 acres of woodlands including beautiful themed gardens and an arboretum (with more than 1,200 plants). Beautiful trees and boxwood surround a Renaissance mansion and a set of buildings from the 18^th and 19^th centuries. The domaine also offer overnight stays in private guest houses in the heart of the gardens.

*The Renaissance-style mansion of Domaine de Poulaines*
(© *Arnaud Deplagne et Christophe Péan)*

Another must-visit is the Château de Valençay, one of the 22 major sites of the Loire Valley, featuring both Renaissance and classic architecture, overlooking the Nahon Valley. The estate’s 13-acre grounds feature traditional and modern gardens, a deer park, and a two-mile path along the “Forêt des Princes.” The château hosts the Talleyrand Festival every two years (with the next festival taking place in 2021), showcasing ancient musical instruments.

*Château de Valençay is one of the 22 major sites of the Loire Valley (*© *V. Treney – CRT Centre-Val de Loire)*

Located less than ten minutes from the Château de Valençay, at the foot of the majestic ruins of a Renaissance castle in a charming flower-filled village, is Restaurant Auberge St Fiacre. The restaurant is located in an authentic 17^th-century house, transformed into a restaurant in the early 1970s, the restaurant today offers a selection of top local cuisine.