JUSTICE IS SERVED

A home chef recounts fretting about the exciting opportunity to cook for a United States Supreme Court justice.

In this delightful memoir, culinary mystery series author Karst writes of rediscovering her love of food and cooking in the midst of a career as a small-town appellate attorney. This passion culminates in the pinnacle of her hobby when she is commissioned to cook for Ruth Bader Ginsburg in February 2006. When the author received the news nine months earlier, a lavish menu began spinning inside her head, as did fears and insecurities on how to perfect an important meal for such a distinguished guest. With affable, enthusiastic prose, Karst describes how her father, a constitutional law professor who met Ginsburg in the 1960s, arranged for his daughter to host a dinner party with the prestigious justice in honor of his pending retirement. The dinner menu construction became the author and her partner Robin’s raison d’être for visiting Paris to research tempting, delicious, sophisticated, and sumptuous entrees, side dishes, and desserts to incorporate in what came to be known as “the dinner.” As the countdown to the event dwindled to mere weeks and all the cookbooks the author could meticulously scour were perused, Karst’s anxiety about cuisine, wine selection, and china finally resulted in an impressive, elegant multicourse dinner fit for a Supreme Court justice. The author makes the journey a fun one thanks to a smooth, charming writing style and the food preparation subject matter that readers can relate to. More than just a dabbling chef’s journal of the most important meal prep of her life, the book is also educational, fortified by intriguing information about Supreme Court cases and protocols along with “interlude” sidebars that elaborate on everything from Ginsburg’s personal and professional history to her outspoken reputation as an outlier. Bonus material features complete recipes for some of the dishes Karst prepared for the justice’s meal, including “Seared Sea Scallop with Ginger-Lime Cream Sauce,” “Wasabi Mashed Potatoes,” and “Blackened Ahi.” Home chefs and Ginsburg fans will find this culinary adventure exquisitely delectable.

A savory stew of memories and entertaining anecdotes about a dinner with Ruth Bader Ginsburg.