It’s lean and simple:
Greeting me at the door of his apartment in Fort Lee, New Jersey, Bill Evans runs his fingers through his slightly disheveled hair and holds back a yawn.“I had a long night last night,” he explains, then apologizes for having slept through his alarm.“This will give you a chance to witness the making of the famous Bill Evans omelet—famous because it’s the only thing I can make. I don’t like them the way they’re served in any restaurant. They’re too fat and fluffy. The trick is I only use one egg, and then I put some grated cheese around the edges so that there’s a nice, crispy crust.”
(And don’t miss Bill Evans after lunch.)
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