
In August of 1977 I was the night sous chef at Maison Pierre, a fine-dining spot on the gold coast of Cleveland, Ohio anchored on the ground floor of the Lakeshore hotel. On the 16th of the month, Elvis Presley died.
I never had all that much interest in him, although I was certainly acclimated to his early catalog via my mother, who was a big fan. She played his albums on the Emerson combination television/record player that centered our living room throughout the late 50’s and early 60’s. As I grew older, my own tastes were decidedly more of my generation of mid-sixties on, with a passion for acid rock. Still, it would be hard, even for a soon-to-be-a -hippie-no-more-like-me, to not at least acknowledge his impact.
Anyway, I’m headed to work in my ’70 alien green Ford Galaxy, no doubt with a Hendrix or Jethro Tull 8-track playing so I had not heard the news, as I bounce on in to the kitchen. Most of the staff in this place is either too old or too young to care one way or another about the King, so it’s mentioned, but more in passing than anything else. I greet the chef—a useless old mutt that stays drunk most of the time—and he grunts as usual and heads into the bar where he will command a stool for the evening (he comes back at one point to saw a beer can in half on the Biro band saw for a bar trick—the meat saw, for Christ sakes!). I post up and start assigning my line cooks, Dave and a guy I can’t remember, duties for the night, while I start breaking down a veal leg for pâté, escallops and so on. It’s the usual kitchen banter; bitching about the heat (this place was crazy hot. I actually passed out one night while holding a pan full of Francaise—I woke up outside with the EMS over me) when the fight begins.
Two of the waiters, who also happened to be lovers, were having a spat as they burst through the kitchen door. It was almost cartoon-like as they pranced and prattled around the kitchen. One was reasonably tall and one was short and their tuxedo coats flapped as they became more aggressive until—accompanied by a screeching howl- the little guy stuck a steak knife into the ass cheek of the tall guy. As he ran around in circles with his hands on his back side he yelled "you stabbed me in the ass! You stabbed me in the ass!" over and over. Now, I know this sounds serious, but I have to say I laughed until tears welled up—as did everyone else who witnessed the episode. The owner comes in to see about the noise and starts having a fit with these two as he escorts them to the bathroom where he extracts the weapon of ass-destruction. The whole time the fighters are screaming back and forth, although it is clear that this is a step too far as tempers settle and the (emotional) healing begins. Most days I just come to work with no entertainment.
So what does any of this have to do with Elvis, you ask? Well, while the show was going, our violinist who strolled the dining room nightly sauntered into the kitchen bowing out Elvis tunes in commemoration (Hound Dog sucks in this format, by the way) contributing to the surrealistic atmosphere, while a young ersatz hipster college kid waiter is running around saying ‘give me five,formaldehyde' to everyone in site, and Dave is laying on the floor covered in the bushel of oysters he just dropped as he slipped on a wet spot. Really, who needs carny folk when you’re in this business? And this is how I remember the day Elvis died.
I never had all that much interest in him, although I was certainly acclimated to his early catalog via my mother, who was a big fan. She played his albums on the Emerson combination television/record player that centered our living room throughout the late 50’s and early 60’s. As I grew older, my own tastes were decidedly more of my generation of mid-sixties on, with a passion for acid rock. Still, it would be hard, even for a soon-to-be-a -hippie-no-more-like-me, to not at least acknowledge his impact.
Anyway, I’m headed to work in my ’70 alien green Ford Galaxy, no doubt with a Hendrix or Jethro Tull 8-track playing so I had not heard the news, as I bounce on in to the kitchen. Most of the staff in this place is either too old or too young to care one way or another about the King, so it’s mentioned, but more in passing than anything else. I greet the chef—a useless old mutt that stays drunk most of the time—and he grunts as usual and heads into the bar where he will command a stool for the evening (he comes back at one point to saw a beer can in half on the Biro band saw for a bar trick—the meat saw, for Christ sakes!). I post up and start assigning my line cooks, Dave and a guy I can’t remember, duties for the night, while I start breaking down a veal leg for pâté, escallops and so on. It’s the usual kitchen banter; bitching about the heat (this place was crazy hot. I actually passed out one night while holding a pan full of Francaise—I woke up outside with the EMS over me) when the fight begins.
Two of the waiters, who also happened to be lovers, were having a spat as they burst through the kitchen door. It was almost cartoon-like as they pranced and prattled around the kitchen. One was reasonably tall and one was short and their tuxedo coats flapped as they became more aggressive until—accompanied by a screeching howl- the little guy stuck a steak knife into the ass cheek of the tall guy. As he ran around in circles with his hands on his back side he yelled "you stabbed me in the ass! You stabbed me in the ass!" over and over. Now, I know this sounds serious, but I have to say I laughed until tears welled up—as did everyone else who witnessed the episode. The owner comes in to see about the noise and starts having a fit with these two as he escorts them to the bathroom where he extracts the weapon of ass-destruction. The whole time the fighters are screaming back and forth, although it is clear that this is a step too far as tempers settle and the (emotional) healing begins. Most days I just come to work with no entertainment.
So what does any of this have to do with Elvis, you ask? Well, while the show was going, our violinist who strolled the dining room nightly sauntered into the kitchen bowing out Elvis tunes in commemoration (Hound Dog sucks in this format, by the way) contributing to the surrealistic atmosphere, while a young ersatz hipster college kid waiter is running around saying ‘give me five,formaldehyde' to everyone in site, and Dave is laying on the floor covered in the bushel of oysters he just dropped as he slipped on a wet spot. Really, who needs carny folk when you’re in this business? And this is how I remember the day Elvis died.








the graveyard back to the area where John and the Quarrymen played at the fete. There is a row of high bushes blocking the exact site, but Mark points out that there really isn’t anything to see there. We do pass the grave of Eleanor Rigby (although Paul has famously said to have never seen it, it is quite readily noticed). We poke around a bit absorbing the atmosphere, which is quite lovely, and then it’s back to the car for the biggest stop of the tour.
and looking very fit for his age. He is an absolute charmer, with kind, if somewhat sad, eyes. I can only imagine what it must be like for the Best family knowing how close they came to the brass ring only to have it yanked away. But if there is any animosity, it doesn’t show as he begins to narrate.







entered for the price of one pound, roughly $1.50 American—crazy cheap, in my opinion-- and followed the spiral stairwell down, we found ourselves spilled into a hustle of action. We wandered a bit among the catacomb of brick arches and wooden tables, fining our way to the bar, where pints were in order. It goes without saying that I purchased the requisite t-shirt and some guitar picks from the souvenir area, and not the last trinkets I would buy on this excursion. Probably I exceeded the budget somewhat, but my account manger--also known as my wife, Patti-- would turn a blind eye this time to expenses; I just know she knows how significant this experience is to me. We take our ales and our purchase near the stage where a 4-top table has just become available. It’s getting better all the time, although my choice of a Longbow to drink is not quite to my fancy. It’s a cider beer, and I can attest that it has a bit of a kick that sneaks up near the bottom of the glass, which means I basically traded some taste for buzz, so it’s a zero-sum game.







a comfortable feel to it. Like John’s home, it is owned now by the National Trust, making it a historic place that will be kept as it is for posterity—tours inside must be arranged through the trust.