The beach is perfect, the sky is perfect, the water is warm and clear. The island doesn’t appear on any map, and is only accessible by knowing who to get a boat ride from. The restaurant on the island is small, with only about ten tables, and only two seats at each table. Inside, the décor is simple, vaguely deco with a couple of original pieces by Alphonse Mucha. The owner won’t reveal how he got them, and he won’t let me photograph any of it. His people took the camera away and told me to sit out on the beach until he was ready to talk to me. As I write this, there’s an absolutely stunning young woman dancing on the beach about thirty feet from me. She doesn’t have any headphones on, and I can’t see where she’d have an iPod or something because she’s nude, but that’s not why I noticed her. No, she’s moving in ways that, while erotic, are far more primal than anything I’ve seen. I want to talk to her, ask her where she learned to dance like that, why she isn’t body-conscious like so many of the other tourists I saw on the big island.
“Let her dance, Jason,” I’m told. “She’s here to relax, and it’s taken about six months for her to get to where she begin to express the grief she had when she got here.”
Jimmy Cavanaugh sat in the beach chair next to me and handed me a Singapore Sling. He had one of his own. For those of you that don’t know, Jimmy is a master chef who usually disdains any publicity, but he and I are old friends. I know him better than just about anyone, and when I asked for this interview, he was reluctant. “I don’t know, man,” he said. “I’ve been away for so long, I don’t think anyone’ll remember me.”
“Sure they will. Your name is still synonymous with great food, Jimmy. Why do you think Gourmet and that Emeril guy are bugging me about you?”
“They are?” Jimmy was always blissfully unaware of how popular his creations are. He has a way of making food that causes folks to forget. Not the important stuff, just the stuff they need to forget for a while. Jimmy’s food really makes people happy, which is what a chef’s goal should always be. “You’re kidding.”
“No,” I said. “Even Alton’s been calling lately on Emeril’s behalf. I can’t believe he would, but there you go.”
“Alton’s a good guy,” Jimmy laughed over the phone. “I like his show.”
“Yeah, I do, too. How about the interview?”
I’m here because Jimmy flew me to the big island and then had me wait two days. I knew better than to ask the locals anything about him, but the temptation was great. Last night in the hotel bar (it was a nice hotel, and Jimmy picked up the tab, which was also nice, but still, he kept his oldest friend waiting like a chump) I met Kyrin, a local barmaid and very, very nice. She told me that Jimmy was a hero around here because of the way he kept everyone fed. You’d think a tourist island wouldn’t be depressed, but the parts the tourists don’t see are often very, very bad. I knew this from experience so it didn’t surprise me. It did surprise me that she said something, though. People who know Jimmy don’t talk about him much, because he prefers it that way. Except me, of course. I talk about him all the time. I mentioned Kyrin to Jimmy before sipping the Sling.
“Hm,” Jimmy said. “I didn’t know she’d talked to you.”
Puzzled, I asked him if that was a problem. “Not really,” he replied. “But Kyrin must’ve sensed something about you to talk like that. She’s someone whose word and instincts I trust, y’know?”
“Are we going to do this?” I asked him, finally. “I mean, it’s bad enough me being away from work for this time, but having to leave Bobbi behind, too, is gonna give me trouble for years.”
“Call her and tell her there’s a ticket waiting for her at the American desk at KCI. Then we’ll get on with the interview.”Jason: All right, here we are on a beautiful island with perfect weather. I guess I don’t have to ask why you’re here, do I?
Jimmy: That’s all surface stuff, Jay. You know that.
Jason: So, you hiding here?
Jimmy: Not at all. Just not keeping a high profile any more. That last business with that damned charity auction caused me enough grief to last several lifetimes.
Jason: You’re talking about Barbara Kasom who was stalking you because you didn’t have sex with her after she ‘won’ you at a charity auction of eligible bachelors, right? How did that all that get resolved?
Jimmy: She finally decided that she needed to rest for a while. Or it was decided for her, I don’t exactly remember. I’m just glad that I don’t have to run from her or her friends any more. That was really cutting in to my cooking time.
Jason: Why did she think you’d have sex with her?
Jimmy: Some people have a thing for celebrity, you know? I never promised anything, but the ‘date’ she won was not going well and her behavior wasn’t --- eh, look I’d rather leave this one alone. Do you mind?
Jason: All right. But I’m warning you that I’m not Jeff Gannon. I won’t lob softball questions at you.
Jimmy: I’d expect no less of you, my friend. Let me tell you, though, that some personalities are very different in intimate settings, right? And by intimate, I mean one-on-one, not necessarily anything sexual or even sensual. Just in conversation, some things tend to show up and sometimes they ain’t all that pretty.
Jason: Been there, done that. Let’s talk a bit about your TV career.
Jimmy: Uh, oh. Careful, man.
Jason: Sacha Driessen. There were rumors for years that you and she were an item, and pictures to prove that you were friendly. You often appeared on her morning show and there was an obvious chemistry. She didn’t give any other chefs the attention she gave you. Care to dispel or confirm those rumors?
Jimmy: I’ve known a lot of women in my life, and Sacha is a saint. Her husband, Arthur, and I are good friends, and they’ve been here on several occasions. There’s no truth to any rumors about Sacha and I being anything but close friends. I can’t believe you asked me that.
Jason: Jimmy, this was one of those things that folks wrote drove you out of the limelight. And you didn’t mention that Sacha and Arthur were actually separated shortly after you dropped out. I’d be a bad interviewer if I didn’t ask. Now that they’re back together, you don’t want to tell the public that you weren’t the cause?
Jimmy: I don’t see any reason to, no. People think what they want to think. I just don’t care enough to ‘dispel’ any rumors. I’d appreciate them not being spread in the first place, but gossip is something that’s been around forever, innit?
Jason: All right, then, tell me about your early career in Ireland.
Jimmy: What makes you think I’m from Ireland?
Jason: It says so on the dustcover of your book, Worth the Effort.
Jimmy: Oh, please, y’can’t b’lieve anything you see in print, can ye?
Jason: If that’s an affected accent, I’m Isabella Rossellini.
Jimmy: Loved you in Big Night. Wish you’d do more sexy roles…
Jason: That’s enough of that. Ireland or not?
Jimmy: Long enough ago that now I’m not from any where. How’s that?
Jason: Well, with your base of operations here, would you say that you’re still running from something, just not a crazed fan?
Jimmy: I like the quiet. It makes me happy, and it makes others happy for me to be happy. That’s why I’m here.
Jason: Did you just say you’re settling down here? Perhaps with someone?
Jimmy: You’ll have to check the tape when you get back to the hotel. I’m admitting nothing further, if at all.
Jason: Come on, Jimmy, you invited me here. What did you want to talk about?
Jimmy: (frowns) Maybe I just wanted to see my friend and the only fucking way I could do that would be to give you the damn interview. What do you think of that?
Jason: ???
Jimmy: Don’t act all dumbstruck, Arnett. You know how I am, almost better than anyone. Stop the tape a second will you?
2005 by Jason Arnett