A Vista beauty salon owner who loves to cook has been receiving recipes from his clients as a token of appreciation for nearly 50 years.
Epi Tapia, owner of Epi Center, a boutique beauty salon at 702 Mercantile Street, found nearly 100 prescriptions under a pile of paper while cleaning out his desk several years ago. That was the beginning of his cookbook, called Epi’s ABCD Cookbook – Already Been Cooked and Done. The cookbook is a culinary work, but also a story of some of the area residents who contributed to the book.
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“This book is a labor of love and an affirmation that all these recipes were given to me to share,” said Tapia, 80.
“My wife and I often have guests over and I really enjoy cooking and also experimenting with my menu with new recipes, so I wanted to share this with others,” said Tapia.
In reality, Tapia said that it was his wife, Virginia, who inspired him to write the cookbook.
Tapia’s cookbook includes 32 of the recipes along with a brief story about each of the women (and one woman’s husband) who gave her the recipes. Accompanying each one is a photo of the finished dish and a handwritten copy of the original recipe, which is often a story in itself.
Recipes range from Mary Jane Lawler’s chili con carne, Peggy Adler’s spinach quiche, and Doris Reeps’ “Oh Be Joyful Cake,” to Marine Corps Colonel Raymond Knapp’s wontons (his wife, Jane Ames Knapp contributed the French 75 cocktail with brandy and champagne), Kelly Geiger’s Dynamite cookies, Erma Kosanovich’s persimmon pudding and Paula Kent’s European cheesecake.
“When they gave the recipes to Epi, they gave their permission to share them,” said Virginia Tapia.
“It was not easy to choose the recipes to include in this cookbook,” said Epi Tapia.
Much of the selection took place at a soiree several years ago that Tapia and his wife hosted at their Vista home with the help of chef Chris Smith, a recipient of top awards from the California Brandy Association and the California Brandy Association. of New Mexico Restaurants.
About 50 people attended and 25 recipes were prepared for guests to try along with the French 75 cocktail featured in the cookbook. The guests were asked to give their opinion on the dishes.
“We wanted to choose recipes that would appeal to various palates and personalities,” said Tapia.
As the guests tasted the selection of dishes, they asked for the recipes and Tapia replied: “you have to buy the book to get them”.
“It’s an American cookbook, with a variety of tastes,” said Tapia, who grew up in New Mexico and moved in 1953 with her parents to Vista, where she has spent most of her life. Tapia included two of his favorite soup recipes from his childhood.
The cookbook includes a dash of humor. Jane Ames Knapp describes her French 75 cocktail as “a quick attitude adjustment.”
There’s an elephant stew recipe from Lucille Cathey, who made Tapia her favorite chocolate cake for her birthday every year. The recipe says: “1 medium or 2 small elephants; 2 rabbits (optional); Salt; Pepper; Cut the elephant into small, bite-sized pieces. Add enough brown sauce to cover it. Cook it over an open fire for about four weeks at 465 degrees. (This will serve 3,800 people. If more are expected, add the two rabbits. Use only if necessary; most people don’t like hare in their stew.)”
Most of the collaborators’ stories are full of admiration and gratitude for the friendship. For example, Margo Hudson’s biography (contributing to Brownies) says that “she was the wife of a Navy officer. She and her husband traveled all over the world and entertained themselves a lot; she liked everything. She was a woman with a big smile and a big heart. He was walking on tiptoe and on a cloud, with his arms bent at the elbows and his hands pointing up, as if he was praising God for all his blessings.”
Tapia credited the cookbook’s first person, EF White, for her inspiration to include stories about each of the women who had given recipes. White’s recipe is for Wassail cider.
Keeping with the American theme, the cover is red and, inside, the story titles and recipes are blue on white pages. On the back cover is a pen and ink drawing of a woman by Annabelle C. Doan, the original of which hangs on one of the walls of Tapia’s living room.
Tapia, who has won several barbering competitions, has owned day spas and salons in North County for 50 years and has been in his current location for 30 years. He was also an educator and platform artist for Redken and Aveda and was the manager of the May Company hair salon that opened in Carlsbad’s El Camino Mall.
Tapia said that he is the stylist, and his wife is in charge of the technical part of the salon. He has also collaborated in the publication of the book.
“The most enjoyable contribution to the cookbook was working with the chef and photographer, platting the delicacies and hosting the guests for the evening. I am very happy that now we have a published book,” said Virginia Tapia.
In mid-May, the couple will be inducted into the Vista Historical Society for their significant contributions to the community. The Tapias, who will celebrate their 55th anniversary in September, have collaborated with the Vista Historical Society, Vista Public Library, Vista Playhouse and Moonlight Amphitheater.
Virginia Tapia, who has lived in Vista all her life, was CEO of the Vista Chamber of Commerce from 1989 to 1999. She has worked at the Vista Economic Development Association, the North County Tourism Coalition, the Vista Coalition of North County Transportation, in the North County Chamber of Commerce Association and served on the board of the Vista Community Clinic. She received proclamations from city, county, state and federal government officials. She was named Woman of the Year by the Vista Chamber of Commerce in 1988 and later Woman of Achievement by Soroptimist International of San Diego.
Epi Tapia’s involvement in the community included serving on the board of the Vista Downtown Association and volunteering as chair of the Vista fireworks, chili cook-off and Cinco de Mayo celebrations. .
“We want to thank everyone who has supported us,” Tapia said. “Thank you to all of my wonderful salon guests for sharing your recipes with me over the years.”
Tapia plans to donate a dollar from the sale of each book to the Ukraine Country Relief Fund.
The book can be ordered at amazon.com for about $19 to $25 and at walmart.com for $21.55. It’s also at the Epic Center and at Barnes & Noble.
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