About Arthur:  The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York.  Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.

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SCHWARTZ AT WAVE HILL ON MOTHER’S DAY
Plus Baked French Toast

One of the most beautiful spots in New York City is high up in the Bronx, overlooking the Hudson River and New Jersey Pallisades -- Wave Hill, a 28-acre public garden and cultural center. On Mother’s Day, Sunday, May 10, the galleries will be open, the gardens will be in gorgeous bloom, and I’ll be there to meet, greet and sign copies of some of my books. Bring mother. Or, mother, schlep the kids. You’ll find me in the store from, officially, 2 p.m. to 4 p.m., but I’m likely to show up a little earlier. Wave Hill can be reached in many ways – bus, subway, Metro North and, of course, by car. The entrance is on W. 249th St. and Independence Ave. Free shuttle buses run regularly from both the closest subway station and the Metro North station. For more specific directions and information, look at the Wave Hill web site.

Baked French Toast
Makes 8 slices 

This method is not only more convenient than conventionally made French toast, but, I think, more delicious; it is very rich and custardy. Back in 1978, when this was first published, we weren't watching our butter intake the way we are today. I'm offering the recipe now the way it was published then, but personally, if I were preparing it today I would reduce the amount of melted butter in half to two tablespoons. You're still going to get a custardy piece of toast with a crisp surface. Long soaking and a high baking temperature insures that. Getting back to the convenience aspect: with this recipe, you can turn out eight slices of hot toast all at once. If you've prepared them the night before and stored them in the refrigerator on a baking sheet, all you have to do is slip them in the oven in the morning.

  4 eggs

1/2 teaspoon salt

1cup milk

8 slices firm white bread

2 tablespoons butter

1/4 cup melted butter

     In a mixing bowl, beat together the eggs, salt, and milk. Dip each slice of bread into the egg mixture, turning several times to make sure the bread is thoroughly soaked.

   Butter a baking sheet with the 2 tablespoons of butter and arrange the moist bread on the sheet. Drizzle melted butter over the bread. Let stand at least an hour. If preparing ahead, cover baking sheet with plastic.

   Bake in preheated 500-degree oven for 7 to 8 minutes, then turn slices and bake another 4 to 5 minutes or until golden brown. Serve immediately.