I worked with Jim at the Red Lion in the seventies and early eighties, he was my dear friend when we both moved to New York in the late eighties and nineties.  I have known Jim all of my adult life.  He  taught me more things than I can count about love, life, and the perfect marainara coupled with the perfect tuscan red.  I was hoping to go up to see him at the Red Lion as I just flew into town from NYC today and was so shocked and sad to discover that he is gone, along with the Red Lion. He was a wonderful friend and a fantastic chef and a legendary bon vivant.  I remember when he was designing wine lists for the Penninsula hotel, was Ivana Trump's sommelier at the Plaza in the glam days when the Plaza really meant something, and teaching wine classes at the Met.  He was really one of a kind.    My thoughts and prayers are with his family. I have sponsored this memory book in perpetuity because I wanted to preserve Jim's memory, and be able to share our memories of him whenever we think of him, which I imagine will be often. 
Bev

My deepest sympathy to the Glade Family with the passing of James.

"Death leaves a heartache no one can heal, love leaves a memory no one can steal." ~From a headstone in Ireland


 My deepest, most sincere condolenses the all the Glade family.
It has been a very difficult year for all the Glades with the passing of Mimi and now young Jim. 
My thoughts and prayers are with you.

I worked with Jim at the Red Lion Restaurant for the past 10 years. He had a good heart, very knowledgeable in wine and a real professional waiter. He new his trade like nobody else. A lot of starting out waiter learned from him, he was the best in the business.He will be missed.
Rudolf Elsener & Family, Westminster  
Chef at the Red Lion Restaurant

I love to cook and believe my uncle Jim inspired me from an early age. He taught me how to make great spaghetti sauce when I was 10. I still remember him showing me how to cut onions,peppers and carrots to the same size so they would cook properly and adding in garlic-perfectly minced at the end so they wouldn't burn.He said one of the most important  ingredients was love for the sauce and the people you were serving it to- so always use fresh!I still prepare my sauce with his recipe and its never failed. My three picky eaters don't want any other sauce.Jim took the time to spend with me and his recipe has been passed on to his great nieces and nephew who can now make the sauce themselves. To all the family we love you and are so sorry for your loss.

To Leo, Debbie and your boys Jim, Steve and Ken.  My heart and thoughts go out to you with the loss of your brother, brother-in-law and uncle.

James was a gourmet cook.  For our parent's Fiftieth Wedding Anniversary he turned Mother's simple ham and potato salad meal in the park into a lavish affair --- though still in the city park.  James was chef supreme and he enslaved the rest of us to help.  At one point he asked me to make toast points for his Steak Tartar.  He instructed me to toast a loaf of bread, cut off the crusts and then cut the bread slices twice so there were four triangles.  When I thought I was done, he threw all my work into the trash.   I had failed to reassemble the toasted slice back into a loaf and do all the cutting as though it was a loaf with a single cut for the four crusts and the two slices for quartering.  I did get a little revenge.  He did not know Mother's trick of slicing off a little of the bottom of Deviled Eggs so they would not tip off.    Working with him was also an experience.  In my notice to my Dominican Province  I recounted how when we were once shopping in Boulder for a wine to go with the leg of lamb he was going to barbecue in his yard, he was going on and on about the pedigree of the wines.  I finally said, "Jim, buy something red and cheap."   I will miss my crazy, baby brother.

My friend Jim held a special place in my life and in my heart. He was boisterous, opinionated, well-read and extremely smart and witty. He loved intelligent discussion and debate - and even when we didn't agree, I always knew he respected my view, as I respected his. His love of food and wine had a huge influence on me and so many others, and I'm grateful for the time I had to learn from him and enjoy his amazing meals and hospitality. It's hard to believe he's gone. I will miss him and hold on to the memories of friendship and laughter...and so much great wine.

Jim was an epicurean, a leader and a friend to me. I can't begin to describe all of the amazing memories and great conversations we had over the years. Nor will I forget the great dinners he hosted or the insight he provided me into the world of food and wine. A kind and generous soul. He will truly be missed.

Those we love don't go away,
they walk beside us everyday,
unseen, unheard, but alway near,
still loved, still missed and very dear.

Dear Carew family.  I remember when we got the telephone call from your parents that Jim was born.  He was named for my father Jim Carew (Blanche's older brother).  Jim reminds me of your father Uncle Kenneth.  We are so very sorry for your loss. with love and sympathy. Kathie (Carew), Jim, Jennifer and Jimmy McLauchlen

I worked with Jim for a few years and learned so much from him. He was a jolly guy who brought a smile to everyone around him. I will hold him dear to my heart and fondly in my memories. He will be forever missed.

May God provide the Glade family with a measure of peace and comfort during this difficult time. He can be a true protector for all who find refuge in him. Psalms 7:1. I offer my condolences.

Words themselves cannot fully express the sorrow that is felt over the loss of James. As time goes by, you will begin to realize that as you think of his smiles, his affection for family, his laughter, the pain has diminished a bit and you'll find yourself smiling again.

Jim's humor and enthusiasm for his work was an inspiration.  I have seen him, many times, turn a person who entered the room with a frown, leave laughing. That was his wonderful gift.

I worked with Jim at the Red Lion Inn. He had a good heart but could be a pain to work with sometimes. It was part of what made him. I remember when he came to our home after our baby was born to fix weiner schnitzel for my wife and I. 

With love and sympathy, 
Jay and Karen Keany

James will be missed by many. He touched so many young lives, and inspired many. I still work in the wine industry to this day and he was an integral part of developing my passion.

OBITUARIO

James Francis Glade

28 agosto, 1956 – 9 enero, 2013

Crist Mortuary & Cremation and Mountain View Memorial Park

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