Nathalie Dupree, my dear friend and mentor passed away this week at age 85 in Raleigh, NC.
And, I’m writing this from the road with my dear friend and her long-time producer and co-author, Cynthia Graubart. We’re here to celebrate her beautiful life. I’ve been grateful to see the outpouring of love and adoration. (She would love it. )
Read on for a round-up of stories and tributes plus Nathalie’s Non-Recipe Pear Tart.
Non Recipe for Pear Tart
Several years ago, Nathalie Dupree and I co-hosted a fundraiser or the Atlanta Community Food Bank. We had a very ambitious menu, preparing a holiday spread for 50 attendees.
During prep, I got wind that Nathalie had requested the ingredients for a Pear Tart to add to the already full menu because she didn’t think we were offering enough dessert.
At first, I admit it, I rolled my eyes and sighed.
Then, I chuckled to myself. I knew she was right. I asked what she wanted in the way of a tart.
She sort of waved her hand and said, “You know, a tart.” She asked a nearby assistant, “Have you ever made a tart?” She replied, “No” and Nathalie grabbed her hard.
That’s who she was, always a teacher.
Nathalie Dupree Obituary and Tributes
Some links are behind paywalls, some are not. All of them are beautiful. I am so happy my dear friend is being celebrated.
I am especially honored to share with you, my Last Letter to Nathalie in Eater Atlanta.❤️
- Obituary in the Atlanta Journal-Constitution by Cynthia Graubart.
- Tributes in Garden & Gun by Lindsey Liles
- AJC Food and Dining Newsletter by Ligaya Figuras
- Remembering Nathalie Dupree by Anne Bryne in Southern Living
- Washington Post Obituary by Emily Heil and Tim Cayman
- “Nathalie Dupree Left a Legacy” in Food and Wine by Kat Kinsman
- NYT Obituary by Kim Severson
Cookbooks with Virginia Willis Featuring Nathalie Dupree
https://youtu.be/tPnjsJ99AcY?si=_CF3fkj2T6df5CqB
It was my great pleasure to have her on as a guest on Cookbooks with Virginia a few years ago. What a hoot!
Her Flock
Sending much love and gratitude out to her and all that loved her, all her chickens and grand chickens.
I especially loved these sweet words by a beloved grand-chicken, Jenni Lata aka @tktestkitchen on IG.
Nathalie had her own gravitational pull. She did not sweat the small stuff. We cooked grits in the microwave, served still-frozen cake at parties, and repurposed questionable leftovers for the impromptu guests that always seemed to drop by to spend a moment with her. Nathalie cared only about the grand things-love, learning, and community.
Nathalie’s legacy is so much more than Southern cooking. It’s two generations of women she has mentored who have carved their own paths to shape today’s food world.
Her quick wit and sharp tongue made her a charming teacher-and unpredictable boss! – but it was her deep, lifelong curiosity and passion for connecting people through food that made you fall in love with her.
I am forever grateful that I got to be in her orbit with so many esteemed “chickens”. A force of life like hers lives on in all of us. Thank you, Nathalie.
Beautiful and true. Long live the Queen of Southern Cooking in our hearts, minds, and actions.
Bon Appetit Yall
Virginia Willis
Quick and Easy Pear Tart
Ingredients
- 1 sheet pre-made pie pastry
- 2-3 Bosc pears cored and thinly sliced
- 3-4 tablespoons granulated sugar
- 2-4 tablespoons apple jelly warmed
Instructions
- Heat the oven to 400°F. Place the pie crust on a baking sheet. Roll the edges inward to form a rim. Arrange the pear slices in an overlapping circle. Chill until firm. Sprinkle over the sugar. Bake until the crust is golden brown and the pears are tender, about 20 minutes. Remove the baking sheet to a rack to cool and while the tart is still warm, brush with the warmed apple jelly. Let cool slightly then using a serrated knife, slice into wedges and serve.
Nutrition
